Biological and Chemical Aspects of Chitosan

Biological and Chemical Aspects of Chitosan

Chitosan is a polysaccharide that is made from chitin—a matter forming from the operation of treating shrimp shells, as well as other crustaceans, with NaOH (sodium hydroxide). Chitosan has profited from a substantial number of trading and equally biomedical uses. It can be used in agriculture, for seed treatment, and as a biopesticide, helping plants fight fungal infections. In winemaking, it is used to prevent the wine from spoiling. On an industrial scale, it is also used in water filtration processes. Being considered a good haemostatic, chitosan is useful in medicine for the creation of bandages designed to reduce bleeding as well as an antibacterial agent, being used especially in the treatment of gum disease or bleeding. It is also anti-carcinogenic. Somewhat controversially, chitosan has been claimed for its role in limiting fat absorption, which makes it useful for dieting, with no evidence yet to contradict this special property of chitosan. Thus, chitosan has been increasingly used to support weight loss efforts due to its valuables that reduce fat absorption in the intestines. Chitin and chitosan (chitinous substances) are found in abundance in nature and are renewable sources, which have attracted interest in developing new applications based on these simple substances. Moreover, chitinous biopolymers are biocompatible, biodegradable, non-toxic, valuables that have allowed the use of their derivatives in medicine.