The alginate reduce the postprandial glycaemic response by forming a gel with dietary calcium in the stomach of the rat.

Soluble dietary fibers include an alginate which reduces the postprandial glycaemic response. We speculated that the cause of the reduction of alginate on the glycaemic response is the gel formation of alginate with dietary calcium in the stomach. The aim of the present study was to confirm our hypothesis and to examine the effect of the sugar composition of alginates on the glycaemic response and the effect of continuous feeding of alginate-containing diet to rats. Diabetic rats were made by injecting streptozotocin (STZ) intravenously. These rats were fed 5 g of the experimental diet with or without sodium alginate and with or without calcium after overnight fasting. In the rats fed the diet containing both alginate and calcium, the postprandial glycaemic response was lower than in the rats fed other diets and gastric contents were retained as gel form. Three beta-d-mannuronic acid (M) to alpha-l-guluronic acid (G) (ratios (M/G 0.5, 1.3, 2.1) of alginates were not associated with the acute glycaemic response in STZ rats. Then, we fed normal rats with an alginate-free or one of three respective alginate-containing diets for 4 weeks. During the first 2 weeks of the feeding period, the total amount of food intake of rats fed the G-rich alginate diet was smaller than that of rats in the other dietary groups. Moreover, the weight of the dorsal abdominal adipose tissue of rats given the G-rich alginate diet was the lowest among the dietary groups. We conclude that the reductive effect of alginate feeding on the postprandial glycaemic response was not caused only by their inherent viscosity, but also by gel formation with dietary calcium in the stomach. Moreover, it is necessary to pay attention to the M/G ratio of alginates for estimating their physiological effect.