Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation

Abstract

Porang glucomannan is a polysaccharide extracted from Amorphophallus oncophylus and its degradation product is porang oligoglucomannan (POG). It contains glucomannan, which has been used as an emulsifier, thickener, or as a nutritional supplement to counter many diseases. While it is believed to have health benefits, there are only limited studies exploring this aspect of porang glucomannnan (PGM). It was hydrolyzed using β-mannanase to obtain POG under optimal conditions: reaction temperature of 37 °C, reaction time of 4 h, pH 5.5 and E/S of 1:1,000 (w/w). The study aimed to evaluate the fermented POG, which might also generate short-chain fatty acids (SCFA) and to estimate the prebiotic activity score of POG fermented in vitro. The results show that SCFA profiles of POG fermentation gave a high acetic acid concentration (32.64 mM) and butyric acid (6.68 mM) at 12 h, having butyrogenic effects after a rapid fermentation. Mostly the beneficial bacteria grew faster on POG and KOG (konjac oligo-glucomannan) than on PGM or control at the beginning of incubation. Among the substrates screened, POG showed a highly positive prebiotic index of 10.29, increasing bifidobacteria and lactobacilli but reducing bacteroides population. So, POG is a candidate prebiotic since it has bifidogenic, butyrogenicity, and fermentability.

Enhancing Metabolic Parameters: The Impact of Porang Glucomannan on Body Weight, Intraperitoneal Fat, Fasting Blood Glucose, and GLUT-4 Levels in Rats Fed a High-Fat and High-Carbohydrate Diet

“…8 Porang glucomannan also has a prebiotic effect. 17 Another research revealed that supplementation with inulin, another prebiotic substance, improved glucose levels, serum insulin, and HOMA-IR (Homeostatic Model Assessment of Insulin Resistance) in rats model of metabolic syndrome. 18 GLUT-4, an insulin transporter found in adipose tissue and muscle, predicts metabolic syndrome.…”

Fermentation optimization of rennet-producing Bacillus amyloliquefaciens GSBa-1 for high-density culture and its kinetic model

“…The pH affects product growth and yield in microbial deep fermentation (Anggela et al, 2022;Kumar et al, 2010). Since the acidity of the fermentation broth was constantly changing during the fermentation process, the method of automatic feeding was adopted in this experiment, and sodium hydroxide and hydrochloric acid were selected to control the pH to maintain a fixed value.…”