A review of food hydrocolloids on cardiovascular health: Alginate, astragalus polysaccharides, carrageenan, fucoidan, lunasin, and psyllium

Abstract

Food hydrocolloids, derived from natural sources such as plants, algae, and microbes, possess bioactive properties that significantly contribute to cardiovascular health. This review focuses on six key hydrocolloids: alginate, astragalus polysaccharides, carrageenan, fucoidan, lunasin, and psyllium, while also considering other important natural hydrocoloids such as short chain fatty acids (SCFAs), plant-derived food hydrocolloids, plant-derived gums, plant-derived mucilages, pectin, modified citrus pectin, inulin, naringenin, chia seeds, gelatine, whey protein, casein, microbial exopolysaccharides and gums, ulvan, and laminarin.

Alginate, from brown seaweed, aids in cardiac tissue regeneration and repair. Astragalus polysaccharides, from the Astragalus plant, provide antioxidant, anti-inflammatory, and immunomodulatory benefits. Carrageenan, sourced from red seaweed, supports lipid profile balance and heart health. Fucoidan, another brown seaweed derivative, offers antihypertensive and lipid-lowering effects. Lunasin, a peptide found in soybeans, oats, and barley, is known for its cholesterol-lowering properties and anti-inflammatory effects.

Psyllium, rich in soluble fiber, helps lower LDL cholesterol and improve overall cardiovascular function. These hydrocolloids, along with other mentioned compounds, are utilized in drug formulations, cosmetics, processed foods, and dietary supplements, enhancing food texture and stability while delivering health benefits. Upon consumption, they can be absorbed into the bloodstream or metabolized by gut microbiota into bioactive metabolites. This review examines their effects on cardiovascular function, highlighting their mechanisms in regulating vascular tone, blood pressure, vascular inflammation, and cardiac function. It consolidates current research, emphasizing the potential of these hydrocolloids and related compounds in the prevention and management of cardiovascular diseases (CVDs).

Highlights

Food hydrocolloids improve food quality while offering notable cardiovascular health benefits.
Key hydrocolloids like alginate, carrageenan, fucoidan, and psyllium show cardioprotective properties.
Many hydrocolloids have antioxidant, anti-inflammatory effects and produce SCFAs that support cardiovascular health.
The gut microbiota hydrocolloid interaction plays a crucial role in systemic cardiovascular effects.
This review combines clinical and preclinical data to assess the therapeutic potential of food hydrocolloids in CVD care

Introduction

Food hydrocolloids represent a diverse class of biological polymers, primarily composed of polysaccharides and proteins [1]. These compounds are characterized by numerous hydroxyl groups that attract water, enabling them to form stable gels or mixtures. This unique property is crucial for the food industry, where hydrocolloids play significant roles in improving the texture, stability, and overall quality of various food products and health supplements [2,3]. In addition to their functional uses, food hydrocolloids demonstrate a variety of biological effects, leading to growing research interest in their potential health benefits [4].

Among the numerous hydrocolloids, alginate, astragalus polysaccharides, carrageenan, fucoidan, lunasin, and psyllium have emerged as particularly promising due to their potent cardiovascular protective effects. Alginate, extracted from brown seaweed, aids in cardiac tissue regeneration and repair [5,6].

Carrageenan, sourced from red seaweed, supports lipid profile balance and heart health [7]. Fucoidan, another brown seaweed derivative, has demonstrated antihypertensive, anti-inflammatory, and lipid-lowering properties [8,9]. Lunasin, a peptide found in soybeans, oats, and barley, is known for its cholesterol-lowering properties and anti-inflammatory effects [10]. Psyllium, rich in soluble fiber, helps lower LDL cholesterol and improve overall cardiovascular function [11]. These hydrocolloids not only enhance the nutritional value of foods but also play a critical role in modulating physiological processes that influence cardiovascular health.

In addition to these key hydrocolloids, other compounds such as short-chain fatty acids (SCFAs), plant-derived food hydrocolloids, plant-derived gums, plant-derived mucilages, pectin, modified citrus pectin, inulin, naringenin, chia seeds, gelatine, whey protein, casein, microbial exopolysaccharides and gums, ulvan, and laminarin also contribute to cardiovascular health.

Studies indicate that food hydrocolloids and their metabolites can positively influence human health, enhancing the nutritional value of foods significantly [1]. Upon consumption, these hydrocolloids may be absorbed directly into the bloodstream or metabolized by gut microbiota into bioactive substances, particularly short-chain fatty acids (SCFAs) such as acetate, propionate, and butyrate [12]. These metabolites have been shown to exert multiple health benefits, including reducing inflammation, improving gut health, and enhancing immune function [13,14]. The interaction between food hydrocolloids and gut microbiota has opened new avenues for research into their systemic effects, particularly in cardiovascular health.

Evidence suggests that food hydrocolloids and their metabolites significantly influence cardiovascular health by modulating risk factors such as blood pressure, vascular inflammation, and lipid profiles. For instance, hydrocolloids like guar gum and psyllium have been shown to improve blood pressure regulation and lipid metabolism [10,15]. In addition, SCFAs derived from the fermentation of hydrocolloids can reduce vascular inflammation and promote endothelial function, further supporting cardiovascular health [11,14].

This review highlights the current understanding of food hydrocolloids and their bioactive metabolites in relation to cardiovascular health, with a particular focus on alginate, astragalus polysaccharides, carrageenan, fucoidan, lunasin, and psyllium. It will explore their roles in maintaining vascular health, mitigating inflammation and remodeling, influencing cardiac function, and regulating systemic blood pressure. The review also highlights clinical trial data to emphasize the therapeutic potential of these hydrocolloids in managing cardiovascular diseases (CVDs). Preclinical studies using cellular and animal models will be examined to elucidate the mechanisms of action, while identifying limitations in current research and proposing future directions to validate findings. Such efforts will help establish a mechanistic basis for understanding the cardiovascular effects of food hydrocolloids and their metabolites [12]. This review seeks to provide valuable insights for developing dietary strategies and interventions aimed at enhancing cardiovascular health and reducing disease risk.