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Green seaweed Ulva rigida as a functional hydrocolloid for modulating carbohydrate digestion and postprandial glycemia: Evidence from an acute human study
Author(s)
Charoensiddhi, Suvimol
Lomarat, Pattamapan
Adisakwattana, Sirichai
Thilavech, Thavaree
Date Issued
June 1, 2026
Type
Article
Abstract
Postprandial dysmetabolism, driven by frequent consumption of meals rich in carbohydrate and fat, is a major contributor to the development of metabolic disorders. This study investigated the digestive-modulating properties and acute postprandial effects of Ulva rigida (U. rigida), a green seaweed rich in dietary fiber and phenolic compounds, using integrated in vitro and human approaches. Incorporation of U. rigida in a simulated gastrointestinal digestion model reduced glucose release from wheat and rice flours by up to 48.4 % and 25.6 %, respectively. This reduction occurred in a concentration-dependent manner, with the maximum effect observed at a 1:1 flour-to-U. rigida ratio. U. rigida also exhibited intestinal α-glucosidase inhibition, retarded glucose diffusion, and physically adsorbed glucose, indicating that its effects are driven by both enzymatic and hydrocolloid-mediated mechanisms. A randomized, open-label, crossover-controlled trial to evaluate translational relevance was conducted in 16 healthy adults consuming a high-carbohydrate, moderate-fat (HCMF) meal with or without 5 g of dried U. rigida. Co-consumption of U. rigida significantly attenuated postprandial plasma glucose excursions and reduced the incremental area under the curve (iAUC) for plasma glucose (−72.8 %) and serum insulin (−27.8 %). U. rigida supplementation enhanced plasma antioxidant capacity (1.5-fold), increased circulating short-chain fatty acids (SCFAs), and favorably modulated appetite sensations by reducing hunger and increasing fullness, without significantly affecting inflammatory responses. These findings indicated that U. rigida modulated carbohydrate digestion and postprandial metabolic responses while favorably influencing appetite sensations through combined digestive and hydrocolloid-related mechanisms, supporting its potential application as a functional food ingredient for managing postprandial dysmetabolism.
Citation
Food Hydrocolloids for Health, 9, 2026