British researchers have studied the effects of alginates produced in kelp, a mixture of varieties of algae, on fat metabolism and more specifically on the fat-digesting enzyme called pancreatic lipase. Alginates are said to be effective inhibitors of pancreatic lipase. Used at higher levels in the food industry, they may well help manage weight problems.
Alginates are chemical compounds found in the cell walls of brown algae or certain bacteria. They are already used as ingredients in certain drugs and in certain dressing devices, to promote wound healing. Their use as a supplement or food additive without being completely new, would be in this possible indication of weight loss and here of reduction of the absorption of fats by the body.
Dietary fats represent in fact in our Western diets about 40% of energy intake. The enzyme called lipase, produced by the pancreas, helps in their digestion. Thus, reducing or inhibiting its action would reduce the breakdown of fats and their accumulation.
This is why researchers from Newcastle University have studied in the laboratory, the effects of several types of alginates on the enzymatic activity of pancreatic lipases against several types of fats, olive oil representing natural fats and a saturated fatty acid representing an artificial fat. Researchers find that:
all alginates inhibit lipase to the same extent,
this effect is related to the structure of the alginate,
this inhibition is approximately 72.2% with “synthetic” fat and 58% with olive oil,
alginates of a particular type of algae seem to be more effective, these are the alginates of Laminaria hyperborea.
According to this very preliminary study, alginates may prove to be good inhibitors of fat absorption. However, currently, say the authors, they are used by the food industry at low levels. At higher levels and provided they do not alter the organoleptic aspects of food, they could be promising anti weight gain agents. A promising and interesting result, given, once again, the natural character of these compounds.
M. D. Wilcox et al., Food Chemistry, volume 146, 1/03/2014, pages 479-484.