Preparation and potential applications of alginate oligosaccharides

Alginate, a linear polymer consisting of beta-D-mannuronic acid (M) and alpha-L-guluronic acid (G) with 1,4-glycosidic linkages and comprising 40% of the dry weight of algae, possesses various applications in the food and nutraceutical industries. However, the potential applications of alginate are restricted in some fields because of its low water solubility and high solution viscosity. Alginate oligosaccharides (AOS) on the other hand, have low molecular weight which result in better water solubility. Hence, it becomes a more popular target to be researched in recent years for its use in foods and nutraceuticals. AOS can be obtained by multiple degradation methods, including enzymatic degradation, from alginate or alginate-derived poly G and poly M. AOS have unique bioactivity and can bring human health benefits, which render them potentials to be developed/incorporated into functional food. This review comprehensively covers methods of the preparation and analysis of AOS, and discussed the potential applications of AOS in foods and nutraceuticals.

Automated summary

Alginate, a linear polymer from algae, has various applications in the food and nutraceutical industries. However, its low water solubility and high viscosity limit its potential applications. Alginate oligosaccharides (AOS) with low molecular weight have better water solubility and have gained attention for their potential use in foods and nutraceuticals. This review discusses the preparation, analysis, and potential applications of AOS.