Optimization on production of konjac oligo-glucomannan and their effect on the gut microbiota

被引:30
作者
Ariestanti, Catarina Aprilia [1 ]
Seechamnanturakit, Vatcharee [2 ]
Harmayani, Eni [3 ]
Wichienchot, Santad [2 ]
机构
[1] Prince Songkla Univ, Fac Agroind, Hat Yai, Songkhla, Thailand
[2] Prince Songkla Univ, IGS NFF, Hat Yai, Songkhla, Thailand
[3] Gadjah Mada Univ, Dept Food Sci & Technol, Fac Agr Technol, Yogyakarta, Indonesia
来源
FOOD SCIENCE & NUTRITION | 2019年 / 7卷 / 02期
关键词
enzymatic hydrolysis; konjac oligo-glucomannan; prebiotic index; short-chain fatty acids; OLIGOSACCHARIDES; FERMENTATION; PURIFICATION; PREBIOTICS; FIBER; TOOL;
D O I
10.1002/fsn3.927
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Konjac glucomannan (KGM) is a polysaccharide extracted from Amorphophallus konjac, and its degradation product is konjac oligo-glucomannan (KOG). The aim of this study was to produce KOG from KGM and to evaluate its effect on the gut microbiota in fecal batch culture. KOG was produced by enzymatic hydrolysis using beta-mannanase. The optimum conditions were as follows: reaction temperature of 48 degrees C, reaction time of 4 hr, pH of 5.5 and E/S of 0.05% followed by purification step using 3,000 NMWC ultrafiltration (UF) membrane pore size. The effect of KOG on changes in human fecal bacterial populations and short-chain fatty acids (SCFAs) production was evaluated. The results showed that low-molecular weight KOG (LKOG) from purification step with concentration of 9.54 mg/ml, and a prebiotic index (PI) of 0.76 was successfully produced. LKOG can enhance the production of butyric add in the colon with the highest concentration (8.24 mM) found at 72 hr fermentation.
引用
收藏
页码:788 / 796
页数:9
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