Protective effects of natural and partially degraded konjac glucomannan on Bifidobacteria against antibiotic damage

Mao, Yu-Heng; Song, Ang Xin; Yao, Zhongping; Wu, Jianyong

doi:10.1016/j.carbpol.2017.10.083

Cited by 44 publications

(36 citation statements)

References 50 publications

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“…This result is comparable with ours. Recently Mao, Song, Yao, and Wu () showed that KGM, and its degradation products almost have no influence to the growth of five strain of bifidobacteria. In this study, LKOG promoted the growth of bifidobacteria compared to their study, but its effect for the specific strain of bifidobacteria need further investigation.…”

Section: Resultsmentioning

confidence: 99%

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

Ariestanti

Seechamnanturakit

Harmayani

et al. 2019

Food Science & Nutrition

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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 β‐mannanase. The optimum conditions were as follows: reaction temperature of 48°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 acid in the colon with the highest concentration (8.24 mM) found at 72 hr fermentation.

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Section: Resultsmentioning

confidence: 99%

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

Ariestanti

Seechamnanturakit

Harmayani

et al. 2019

Food Science & Nutrition

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“…Degraded KGM prepared by γ-irradiation was demonstrated to be more effective in protecting the LO2 cell line (human hepatic cell line) against H 2 O 2 -induced oxidative damage [16]. US-degraded KGM had stronger protective effects on Bifidobacteria against antibiotic damage [17]. Extrusion modification was able to reduce the molecular weight, water absorption index, and viscosity of KGM [18].…”

Section: Introductionmentioning

confidence: 99%

“…Based on this, the aim of the present study was to further investigate the effects of US treatment on the solution properties of KGM, particularly its conformation characteristics and microstructure in water. The effects of US treatment on the bioactivity of KGM have rarely been reported except the studies reported by Mao et al and Song et al [17,25], the influence of US degradation on the antioxidant activity of KGM was evaluated using in vitro assays. The investigation will be helpful for a better understanding of the degradation mechanisms and the effects of US on the functional properties of KGM.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultrasonication on the Conformational, Microstructural, and Antioxidant Properties of Konjac Glucomannan

Yin

Siu

et al. 2019

Applied Sciences

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This study aims to evaluate the effects of ultrasonication (US) on the conformational, microstructural, and antioxidant properties of konjac glucomannan (KGM). US treatment with a 20-kHz and 750-W ultrasonic processor at 60% amplitude was applied for partial degradation of KGM with an average molecular weight (MW) of 823.4 kDa. Results indicated that the US treatment caused dramatic reduction in the MW, apparent viscosity, hydrodynamic radius, and z-average mean radius of gyration. The flexibility of chain conformation of native KGM was slightly increased during the US treatment. According to electronic microscopic imaging, the compact, smooth, and orderly fibrous strings formed by KGM were changed to amorphous, porous flakes and globular particles after US treatment. KGM and its US-treated fractions showed moderate radical-scavenging and ferric-reducing antioxidant activity. US degradation of KGM affected these activities either positively or negatively, depending on the US treatment period. In summary, ultrasonic degradation of KGM caused changes in its conformation characteristics, microstructure, and antioxidant activities.

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“…In certain cases, macrofungal prebiotics could function as costeffective substitutes for generally accepted and applied carbohydrate polymer and oligomer prebiotics such as fructooligosaccharides (FOS), galactooligosaccharides (GOS), and inulin (Aida et al, 2009). As a result of their particular physicochemical properties, MPs also serve as and gelation agents in aqueous media and form biofilms conducive to probiotic survival and antibiotic activity (Liu, Wang, Zhao, & Wang, 2013;Mao, Song, Yao, & Wu, 2018). Polysaccharides from the stipes of Lentinula edodes and the bases of Pleurotus eryngii and Flammulina velutipes prolonged probiotic survival during cold storage and in simulated gastric and bile juices.…”

Section: Macrofungal Food Product Developmentmentioning

confidence: 99%

Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms

Lou

et al. 2020

Comp Rev Food Sci Food Safe

119

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The production of macrofungi (mushrooms) as well as their economic value have been steadily increasing globally. The use of functional foods, dietary supplements, and traditional medicines derived from macrofungi is increasing as they have numerous health benefits as well as abundant nutrients. Macrofungi are diverse with complex and highly varied growth conditions and bioactive constituents, most macrofungal resources have not yet been fully explored and applicated, leading to an urgent need for appropriate strategies to address the problem. Increasing attention has been paid to the macrofungal cultivation and application, in particular, potential prebiotics. Herein, the present review comprehensively summarizes recent progress in the cultivation, newly identified bioactive constituents, and their effects on gut microbiota as well as the potential ways in which they affect human health. Moreover, the macrofungal food development is discussed to improve food nutritional value and change the quality characteristics of food. Finally, the review addresses consumer safety concerns and the prospective genetic manipulation of macrofungi. We hope that this review can provide a comprehensive research reference for ensuring the safety and efficacy, along with maximizing the value and profitability of macrofungi production.

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Protective effects of natural and partially degraded konjac glucomannan on Bifidobacteria against antibiotic damage

Cited by 44 publications

References 50 publications

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

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

Effects of Ultrasonication on the Conformational, Microstructural, and Antioxidant Properties of Konjac Glucomannan

Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms

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