Food additives – carrageenans – in the context of changes in the functional characteristics of body cells

Abstract

Aim. Currently, varieties of food additives are used in industry, but there are many data in the literature on the safety of carrageenans. There is evidence that degraded carrageenans have a toxic effect on the body. Some authors [1] have proven that λ–carageenan, a mucopolysaccharide extracted from the cell wall of red algae (Chondrus crispus), can induce acute enterocolitis. λ–carrageenans were shown to stimulate the inflammatory process in the body, which contributes to an increase in the blood markers of acute inflammation. In another research [2], semi–refined carrageenan was used as a model for inducing acute enterocolitis in rats. Conclusions. 1. It is possible to use oral administration of 1% carrageenan solution for 14 days as an experimental model of enterocolitis; 2. Under the conditions of λ–carrageenan administration, an acute inflammatory process occurs, which is accompanied by an increase in the content of acute–phase indicators in the blood; 3. There is an increase in the generation of ROS in leukocytes, changes in the phospholipid composition of membranes, which promotes the development of apoptosis; 4. Additional research is needed because the effect of carrageenan on the body is quite complex and inconspicuous.