Problem. Despite current anti-obesity treatments the number of overweight and obese people is expected to rise to 2.3 billion and 700 million worldwide, respectively. Dietary fibre, specifically alginates are possible treatments for numerous health related conditions, including obesity [1]. We have developed a system which simulates digestion in the mouth, stomach and small intestine, and have used this to measure pancreatic lipase inhibition. Here we observed the release of alginate from bread in the gut system, and extracted the alginate from the gut system and assessed pancreatic lipase inhibition. Method. Alginate release – 5.2g of alginate bread (4% alginate by weight) and control bread were added in separate experiments. The model gut system consists of mastication in the mouth (30 seconds), digestion in the stomach (60 minutes) and small intestine (120 minutes). 1ml samples taken every 15 minutes were analysed using a Periodic acid-Schiff method modified to remove interference from digestive components to determine the release of alginate. Isolation and Inhibition – Upon completion of the gut system 4 and 8ml samples were taken from alginate and control bread digestions (n=3) and analysed after precipitation and freeze drying. Samples were then re-suspended to make 4, 3, 2 and 1mg/ml in an olive oil substrate buffer, and lipase inhibition was assessed as described previously [2]. To calculate percent inhibition Orlistat (0.025mg/ml) was used as 100% inhibition to compare against alginate. To compare the level of inhibition from the freeze dried samples alginate that had not gone through the model gut system or freeze drying process was made up to 3 and 2mg/ml concentration and analysed using the same lipase inhibition method as mentioned previously. Data are presented as mean ± standard deviation (SD). Results. Alginate release – There was 9+3% alginate release from the bread between 0-60 minutes and 91+45% alginate release between 60-180 minutes. Isolation and Inhibition – The 4, 3, 2 and 1mg/ml had 56+5%, 39+15%, 36+16% and 8+12% lipase inhibition. The level of inhibition from normal alginate at 3 and 2mg/ml was 31+8% and 29+7% compared with 39+15% and 36+15% with the model gut samples at the same concentration of 3 and 2mg/ml respectively. Conclusion. The findings demonstrate that over 90% of the alginate is released in the small intestinal phase of the model gut system, where the majority of fat is digested. Furthermore these results suggest that the cooking process of the bread and transit through the model gut system does not prevent inhibition, and results in similar levels of inhibition as normal DM alginate. The data here suggest that bread may be a good vehicle to deliver an anti-obesity treatment based on alginate.