ABSTRACT
Chitosan, in contrast to cholestyramine, has viscous properties more like those of viscous dietary fiber, such as pectin and guar gum. Chitin and chitosan are used in health food for the prevention and treatment of hyperuricemia. The oral administration of chitosan has posed the following questions: consequences on the amount of iron in the body; influence on the intestinal flora; effect on lipases; and most suitable forms for administration. The chitosan intended for oral administration should preferably not be submitted to thermal treatment such as cooking and baking. The lecithinase-negative Clostridia were the only microbiota significantly depressed by chitosan in humans, after a 2-week chitosan intake period. The coupling of 5-methylpyrrolidinone chitosan to the Sepharose-6B gel was performed as recommended by Pharmacia with a slight modification. The chelating ability of chitosan could in fact represent a worry in terms of depletion of iron.
