Physico-chemical Properties of Hydrocolloids Determine their Appetite Effects

Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition

“…Gelation of Da-KGM induced by an alkalizing agent is the cross-linking and formation of three-dimensional (3D) networks and behaving like solids. Different from the viscosity effect in a fluid system, textural characteristics, such as hardness, might be the physicochemical basis of the Da-KGM gel system to induce satiety . The firmness of certain Da-KGM gels was estimated between 0.8 and 1.6 N, exceeding the strength exerted by the stomach in digestion .…”

“…The relationship between physicochemical properties of food hydrocolloids (such as viscosity, solubility, and gelation, of certain polysaccharides) and nutritional outcomes has been highlighted in related literature. 65,66 KGM, known as a "hunger suppressant", "satiety enhancer", and "low-calorie food", is recommended in individuals with diabetes or obesity. 4,67 As a dietary fiber, KGM is resistant to typical gastric digestion as a result of the β-1,4-glucosidic linkages that cannot be split by endogenous enzymes (mainly salivary and pancreatic amylase) in humans.…”

“…Different from the viscosity effect in a fluid system, textural characteristics, such as hardness, might be the physicochemical basis of the Da-KGM gel system to induce satiety. 65 The firmness of certain Da-KGM gels was estimated between 0.8 and 1.6 N, exceeding the strength exerted by the stomach in digestion. 81 This special textural property results in Da-KGM gels delaying the gastric empty rate and may be a mechanism that independently promotes satiety responses and reduces energy intake.…”

“…Colloidal nutrition is a new field worthy of attention, involving the nutritional effects of colloidal particles, which aims to provide effective guidance for dietary nutritional intervention from a perspective of colloidal science. The relationship between physicochemical properties of food hydrocolloids (such as viscosity, solubility, and gelation, of certain polysaccharides) and nutritional outcomes has been highlighted in related literature. , KGM, known as a “hunger suppressant”, “satiety enhancer”, and “low-calorie food”, is recommended in individuals with diabetes or obesity. , As a dietary fiber, KGM is resistant to typical gastric digestion as a result of the β-1,4-glucosidic linkages that cannot be split by endogenous enzymes (mainly salivary and pancreatic amylase) in humans . The colloidal traits of native KGM, Da-KGM, and degraded KGM derivatives in a fluid or gel system are closely linked to their fate in digestion.…”

Preparation of a novel expandable konjac fiber at different freezing temperatures and exploration of its digestion regulation functions

“…49 However, food supplemented with a large amount of dietary fiber tends to have unpleasant mouthfeel and poor acceptance. To avoid premature hydration, low-viscosity recipes have been developed to enable sufficient gelation in the gastric antrum, 19 thus enhancing satiety. 20 Alginate beads with a strong architecture can enhance satiety through the distension of the digest cavity.…”