Features of the use of carrageenans as nutritional supplements

Abstract

Among the nutritional supplements, polysaccharides are well known as functional additives that have a high molecular weight, are well soluble in water and used to improve the texture of the final product. In recent decades, carrageenan became one of the most popular hydrocolloids in the food industry. The aim of the study – to analyze literary sources about the peculiarities of the use of carrageenans as nutritional supplements. Materials and Methods. Scientific publications for the last decade that are available in the Internet network were studied; keywords were "carrageenan", "food additives", "E407". Results. The widespread use of kappa-carrageenan is associated with its ability to increase the viscosity of aqueous solutions and gel formation, so it is widely used in food, light and agricultural industries. Carrageenan is widely used in the production of cans, meat and dairy products. Carrageenan is inherent in the properties of immunoaders: they are capable of granting both immunostimulating and immunosuppressive effects. The influence of carrageenans on the immune system have dose-dependent character. In high concentrations, these polysaccharides have no immunosuppressive action, probably due to cytotoxicity in relation to suppressor cells. At the same time, carrageenan at low doses stimulates the activation of suppressor macrophages and accelerates their maturation. Some contradictional data on the pharmacological effect of these polysaccharides may be due to incorrect comparison of the results obtained in various experimental conditions, on various structural types of carrageenans. In this case, it is very important to introduce polysaccharide and its dose. Conclusions. The widespread use of carrageenans as natural and synthetic origin causes scientists to a deeper study of the mechanism of their action at the level of a whole organism Keywords:

Keywords

• carrageenans
• properties
• action
• usage