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

Ariestanti, Catarina Aprilia; Seechamnanturakit, Vatcharee; Harmayani, Eni; Wichienchot, Santad

doi:10.1002/fsn3.927

Cited by 24 publications

(19 citation statements)

References 26 publications

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“…In hydrolysis, the activity and stability of enzymes are different depending on typical of buffer composition for maintaining pH in the reaction (Liu et al, 2015). As a result, a pH of 5.5 of acetate buffer was a value reasonably well with literature previously demonstrated by Ariestanti et al (2018) and favored with the company requirement of enzyme used.…”

Section: Effect Of Ph On Pog Productionsupporting

confidence: 80%

“…The result showed oligosaccharides were not obtained within 2 h incubation at 28 o C but increasing gradually incubatiom time during 6-12 h. It was contrary to the trend at 37 o C and 48 o C. However, the depolymerization of PGM at 37 o C took time very quickly after 2 h and elevating gradually during incubation time while no producing the oligosaccharide at 48 o C was observed after 2 h. The oligosaccharides (%) at 37 o C showed significantly increased (p<0.05) after 2 h and kept maintained during 12 h. Oligosaccharides were produced under the prediction of optimum temperature in a short period incubation time compared to one of the treatments described above (48 o C). It was according toAriestanti, et al (2018) reported the highest concentration of oligosaccharide production with lower molecular weight was at the condition of 48 o C…”

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confidence: 98%

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OLIGO-GLUCOMANNAN PRODUCTION FROM PORANG (Amorphophallus oncophyllus) GLUCOMANNAN BY ENZYMATIC HYDROLYSIS USING β-MANNANASE

Anggela

Setyaningsih

Wichienchot

et al. 2021

IFNP

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Porang (Amorphophallus oncophyllus) is an indigenous tuber of Indonesia that rich in glucomannan. An alternative approach to produce porang oligo-glucomannan (POG) as prebiotic from porang glucomannan (PGM) was made by enzymatic hydrolysis using β-mannanase. This study aimed to produce POG under optimal conditions by controlled enzymatic hydrolysis process. The PGM flour contained 96.12% of indigestible carbohydrates. The optimum condition of enzymatic hydrolysis producing the highest reducing sugar was as follows: temperature 37°C, pH 5.5, a ratio of enzyme to the substrate (E/S) 1:1000, and reaction time 4 h. HPLC analysis confirmed that 99.45% of the resulting POG consisted of oligosaccharides with a degree of polymerization (DP) 3. Hence, the PGM utilized in this study has been proven as a potential substrate for POG production. Additionally, the resulting POG was considered as a functional ingredient due to has prebiotic potential.

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Section: Effect Of Ph On Pog Productionsupporting

confidence: 80%

mentioning

confidence: 98%

OLIGO-GLUCOMANNAN PRODUCTION FROM PORANG (Amorphophallus oncophyllus) GLUCOMANNAN BY ENZYMATIC HYDROLYSIS USING β-MANNANASE

Anggela

Setyaningsih

Wichienchot

et al. 2021

IFNP

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“…Acetate, as the metabolite of Prevotella_9, played a vital role in preventing multiple sclerosis. Glucomannan and its degradation product oligo-glucomannan had been proved to increase the production of butyrate [ 46 ]. A negative correlation between Bacteroides and butyrate was found within in vitro trials [ 47 ].…”

Section: Discussionmentioning

confidence: 99%

In Vitro Fermentation Characteristics and Fiber-Degrading Enzyme Kinetics of Cellulose, Arabinoxylan, β-Glucan and Glucomannan by Pig Fecal Microbiota

Bai

Zhou

et al. 2021

Microorganisms

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Non-digestible polysaccharides are of great significance to human and animal intestinal health. Cellulose, arabinoxylan, β−glucan and glucomannan were selected in the present study to investigate the fermentation characteristics and fiber-degrading enzyme kinetics by inoculating pig fecal microbiota in vitro. Our results showed that fermentation of arabinoxylan and β-glucan produced the highest amount of acetate and lactate, respectively. The abundance of Prevotella_9 was the highest in β-glucan group and positively correlated with lactate and acetate. Glucomannan fermentation produced the highest amount of butyrate, and the abundance of Lachnospiraceae_XPB_1014_group and Bacteroides were the lowest. A significant negative correlation was found between Lachnospiraceae_XPB_1014_group, Bacteroides and butyrate. Exo-β-1,4-xylanase had the highest activity at 24 h during arabinoxylan fermentation. The activity of β-glucosidase and β-mannosidase at 36 h were higher than those at 15 h in the glucomannan group. The abundance of Prevotella_9 was positively correlated with β-glucosidase while Lachnospiraceae_XPB_1014_group and Bacteroides were negatively correlated with β-xylosidase. Our findings demonstrated the β-glucan and arabinoxylan promote proliferation of Prevotella_9, with the preference to secret β-glucosidase, β-mannosidase and the potential to produce lactate and acetate. Butyrate production can be improved by inhibiting the proliferation of Lachnospiraceae_XPB_1014_group and Bacteroides, which have the lack of potential to secret β-xylosidase.

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“…On the contrary, Bacteroides were reduced after 72 h for all substrates, while clostridia were reduced after 24 h for LKOG and inulin and after 12 h for KGM and PGM. As a final result, the authors underlined that LKOG was selectively fermented by beneficial bacteria, with a higher butyrate production [93].…”

Section: New Molecules With Prebiotic Effectsmentioning

confidence: 96%

Mechanisms of Action of Prebiotics and Their Effects on Gastro-Intestinal Disorders in Adults

et al. 2020

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In recent years, research has focused on the use of dietary fibers and prebiotics, since many of these polysaccharides can be metabolized by intestinal microbiota, leading to the production of short-chain fatty acids. The metabolites of prebiotic fermentation also show anti-inflammatory and immunomodulatory capabilities, suggesting an interesting role in the treatment of several pathological conditions. Galacto-oligosaccharide and short-and long-chain fructans (Fructo-oligosaccharides and inulin) are the most studied prebiotics, even if other dietary compounds seem to show the same features. There is an increasing interest in dietary strategies to modulate microbiota. The aim of this review is to explore the mechanisms of action of prebiotics and their effects on the principal gastro-intestinal disorders in adults, with a special focus on Galacto-oligosaccharides, Fructo-oligosaccharides, lactulose and new emerging substances which currently have evidence of prebiotics effects, such as xilooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, lactobionic acid, resistant starch and polyphenols.

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

Cited by 24 publications

References 26 publications

OLIGO-GLUCOMANNAN PRODUCTION FROM PORANG (Amorphophallus oncophyllus) GLUCOMANNAN BY ENZYMATIC HYDROLYSIS USING β-MANNANASE

OLIGO-GLUCOMANNAN PRODUCTION FROM PORANG (Amorphophallus oncophyllus) GLUCOMANNAN BY ENZYMATIC HYDROLYSIS USING β-MANNANASE

In Vitro Fermentation Characteristics and Fiber-Degrading Enzyme Kinetics of Cellulose, Arabinoxylan, β-Glucan and Glucomannan by Pig Fecal Microbiota

Mechanisms of Action of Prebiotics and Their Effects on Gastro-Intestinal Disorders in Adults

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