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Chitin, Chitosan, and Co-Products: Chemistry, Production, Applications, and Health Effects

2005; Elsevier BV; Linguagem: Inglês

10.1016/s1043-4526(05)49003-8

2213-6797

Fereidoon Shahidi, Reem Abuzaytoun,

Studies on Chitinases and Chitosanases

This chapter discusses the chemistry, production, applications, and health effects of chitin, chitosan, and co-products. Chitin and chitosan are weak bases, and have been tested to have material and biological properties that might be beneficial to enhance wound repair. Both of them have great influence on different stages of wound healing in the experimental animal models. Chitosan polymers can interact with and modulate the migration behavior of neutrophils and macrophages modifying subsequent repair process, such as fibroplastica and reepithelialization. Chitosan has many industrial, agricultural, pharmaceutical, and cosmetic applications. Safety and toxicological studies have been performed on chitosan to address issues related to its regulatory status. Based on its definition of functional foods, chitin and chitosans possess most of the required attributes related to enhancement of immunity, prevention of illness, delaying of aging, recovery for illness, and control of biorhythm. Thus, the use of chitosan in foods, such as potato chips, has been in commercial practice for some time. Therefore, regulatory status of chitosan varies from country to country and its use in food requires further studies to address issues of concern.