Chitosan is a biopolymer derived from the second-most abundant polysaccharide in the world, chitin. Chitosan has demonstrated to possess several biological properties, with many of them useful for health management: biodegradable, antioxidative, emulsifying, flocculating, film-forming, fat-binding, and antimicrobial. As a fibrous substance, chitosan can assist with weight management thanks to its ability to bind upon ingestion with dietary fats, cholesterol, bile acid and gut toxins, and has been shown to lower cholesterol, systolic and diastolic blood pressure.

Where does chitosan come from?

The shell that protects the body of a crustacean is made up, among other substances, of chitin in a 30%. Said element is a polysaccharide (complex carbohydrate) whose specific name is acetyl-D-glucosamine. Therefore, we can obtain great amount of this element from the exoskeleton of prawns, lobsters, shrimps or crabs.

What is it that makes it so special?

The polysaccharide chitosan, a random mix of deacetylated (D-glucosamine) and acechitosan imagetylated (N-acetyl-D-glucosamine) units, is obtained from the shells of crustaceans, such as crab and shrimp.  Treating the shells with alkali gives access to its natural polymer. This treatment makes chitosan water-soluble (though mostly at acidic pH*), which, along with its affinity to negative charges and excellent biocompatibility, is the key to its many talents.

Commercial applications of chitosan focus on agricultural and horticultural use, water filtration, and biomedical applications, including tissue engineering applications such as skin, bone, cartilage, liver, nerve and blood-vessel scaffolds. Since it is edible, chitosan also is used in crop protection and food preservation. You can find it in the textile and paper industries, as well as in cosmetics. Biotechnological applications of chitosan focus on cell stimulation, wound healing, and surgical adhesion. Nanoparticles and nanofibers of chitosan are obtained in a wide range of shapes and sizes.

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