Effects of konjac glucomannan with different molecular weights on gut microflora with antibiotic perturbance in in vitro fecal fermentation

Mao, Yu-Heng; Xu, Yi-Xuan; Li, Yanheng; Cao, Jing; Song, Feng-Ling; Zhao, Dan; Zhao, Yimin; Wang, Zhaomei; Yang, Yan

doi:10.1016/j.carbpol.2021.118546

Cited by 37 publications

(11 citation statements)

References 46 publications

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“…As a representative of glucomannan, Konjac polysaccharides (KGM) are composed of D-glucose and Dmannose, a similar structure to BP. It was reported that KGM could significantly increase the proportion of Firmicutes in gut microbiota while reducing the abundances of Proteus and Bacteroidetes (Mao et al, 2021;Song et al, 2021), consistent with our studies (Figure 5A). By 16S rDNA sequencing and qRT-PCR assay, we found that both BO and BP evidently increased the proportions of Veillonella and Streptococcus genera (Figures 5C, D).…”

Section: Discussionsupporting

confidence: 92%

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In vitro digestion and human gut microbiota fermentation of Bletilla striata polysaccharides and oligosaccharides

Wang

Chen

Yin

et al. 2023

Front. Cell. Infect. Microbiol.

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BackgroundBletilla striata is one of the commonly used traditional Chinese medicine. B. striata polysaccharides (BP) and oligosaccharides (BO) are one of the main components of B. striata, which have been proved to have a variety of biological activities. However, the digestion and fermentation characteristics of BP and BO are still unclear.MethodsThe study evaluated different prebiotic effects of BP and BO by in vitro simulating digestion and gut microbiota fermentation.ResultsThe results show that the simulating saliva partly degraded BP, but had no effect on BO. The molecular weights of BP and BO remained basically unchanged in gastric and intestinal digestion. In addition, BP and BO could be rapidly degraded and utilized by gut microbiota. During in vitro fermentation, the growth rates of the BP and BO groups were higher than that of the Control group and the pH value and total carbohydrate content in BP group and BO group decreased significantly. Although the reducing sugar level in the BO group decreased rapidly, it remained at a low level in the BP group. Both BP and BO improved the composition and structure of gut microbiota, indicative of the upregulated abundances of Streptococcus and Veillonella, and the downregulated populations of Escherichia and Bacteroides. There were differences in the SCFA production by gut microbiota and antioxidant activities between the BP and BO groups. The fermentation broth of the BP group displayed a stronger suppression of O2-, but a higher scavenging effect on DPPH for the BO group.ConclusionsBP and BO displayed different digestion and fermentation characteristics in vitro due to their distinct polymerization degrees. The study point towards the potential of BP and BO as prebiotics in the application to human diseases by selectively regulating gut microbiota in the future.

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Section: Discussionsupporting

confidence: 92%

“…The in vitro fermentation of fecal inoculum was conducted based on an established method with minor modification ( Huang et al., 2020 ; Mao et al., 2021 ). Fecal samples were pooled from five healthy volunteers (three males and two females) who remained on a regular diet and did not use antibiotics within three months.…”

Section: Methodsmentioning

confidence: 99%

In vitro digestion and human gut microbiota fermentation of Bletilla striata polysaccharides and oligosaccharides

Wang

Chen

Yin

et al. 2023

Front. Cell. Infect. Microbiol.

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“…In this study, the acetic acid level was slightly lower, while the levels of other SCFAs were not changed significantly in the FG group compared to the HFD group. This might be due to the higher Mw of FG, which was hard to be utilized by the intestinal microbiota ( 14 , 70 ). Although BI was fermented by the intestinal microbiota to produce SCFAs such as propionic acid and butyric acid, the levels of most SCFAs in the BI group tended to decrease in this study, which was consistent with the results of Kiewiet’s study ( 16 , 71 ).…”

Section: Discussionmentioning

confidence: 99%

The lipid-lowering effects of fenugreek gum, hawthorn pectin, and burdock inulin

et al. 2023

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ObjectiveThe present study aimed to investigate the lipid-lowering effects and mechanisms of fenugreek gum (FG), hawthorn pectin (HP), and burdock inulin (BI) on high-fat diet (HFD)-induced hyperlipidemic rats.MethodsIn this study, high-fat diet (HFD) together with fat emulsion administration were used to establish hyperlipidemia model. The biochemical indices were assayed after administration of FG, HP, and BI. Their effects were evaluated by factor analysis. Alterations of gut microbiota and short chain fatty acids (SCFAs) in the cecal were assessed to illustrate the mechanism of lipid lowering.ResultsThe supplementation of FG, HP, and BI on HFD-fed rats decreased the levels of serum lipid and reduced the HFD-related liver and testicle damage. In the scatter plot of factor analysis, HP and BI were closer to normal fat diet (NFD) group in restoring the severity of hyperlipidemia, while FG and HP enhanced the excretion of cholesterol and bile acids (BAs). The levels of total SCFAs, especially butyric acid reduced by HFD were increased by HP. The ratio of Firmicutes to Bacteroidetes increased by HFD was reduced by HP and BI. FG, HP, and BI enriched intestinal probiotics, which were related to bile acid excretion or lipid-lowering.ConclusionsFG inhibited the absorption of cholesterol and enhanced the excretion of it, as well as increased the abundance of beneficial bacteria. While BI restored the imbalance of intestinal microbiota. HP enhanced the excretion of cholesterol and BAs, and restored the imbalance of intestinal microbiota. It was also utilized by intestinal microorganisms to yield SCFAs. This study suggested that FG, HP, and BI possessed the potential to be utilized as dietary supplements for obesity management.

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“…The morphological structures of mannan samples were observed with a Quanta 250 FEG Scanning Electron Microscope (Thermo scientific, Waltham, MA, USA) as previously reported [ 9 ]. Based on the results of preliminary experiments, mannan samples with different molecular weights were prepared by being immediately pulverized into powder.…”

Section: Methodsmentioning

confidence: 99%

Characterization and Antioxidant Activity of Mannans from Saccharomyces cerevisiae with Different Molecular Weight

Zhao

Wang

et al. 2022

Molecules

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Polysaccharides were extracted from natural sources with various biological activities, which are strongly influenced by their chemical structure and molecular weight. In this research, mannans polysaccharides were obtained from Saccharomyces cerevisiae by ethanol precipitation. The molecular weight of YM50, YM70, and YM90 mannans was 172.90 kDa, 87.09 kDa, and 54.05 kDa, respectively. Scanning electron microscopy of YM 90 mannans showed a rough surface with numerous cavities, while the surfaces of YM50 and YM70 were relatively smooth. Sepharose CL-6B and FTIR indicated that mannans had the characteristic bands of polysaccharides. The antioxidant activities of polysaccharides were evaluated in vitro using various assays. Mannans showed a good scavenging activity of DPPH radicals which depend on the molecular weight and concentration, and a higher scavenging activity of hydroxyl radical than ferric-reducing power activities. For the three types of mannans, cytotoxicity and hemolytic activity were rarely detected in mice erythrocytes and Caco-2 cells. Those results could contribute to the further application of mannans from Saccharomyces cerevisiae in the food and medicine industry.

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Effects of konjac glucomannan with different molecular weights on gut microflora with antibiotic perturbance in in vitro fecal fermentation

Cited by 37 publications

References 46 publications

In vitro digestion and human gut microbiota fermentation of Bletilla striata polysaccharides and oligosaccharides

In vitro digestion and human gut microbiota fermentation of Bletilla striata polysaccharides and oligosaccharides

The lipid-lowering effects of fenugreek gum, hawthorn pectin, and burdock inulin

Characterization and Antioxidant Activity of Mannans from Saccharomyces cerevisiae with Different Molecular Weight

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