Structural complexity of Konjac glucomannan and its derivatives governs the diversity and outputs of gut microbiota

Zhang, Yuan; Yi, Zhao; Wanfu, Yang; Song, Guangming; Zhong, Peizhe; Ren, Yuanyuan; Zhong, Geng

doi:10.1016/j.carbpol.2022.119639

Cited by 27 publications

(26 citation statements)

References 60 publications

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“…CMK-I has a diffraction peak at 21.04°, but the diffraction peak of CMK-Ⅱ is weaker than that of CMK-I ( Fig. 2 B&C), which is attributed to the destruction of the crystal structure of KGM by carboxymethylation ( Zhang, Zhao, et al, 2022 ). However, after the addition of HLE, the peak at 21.14° was further strengthened ( Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Both gelatin and KGM show broad peaks with amorphous structure characteristics at approximately 2θ = 20.00° ( Meng et al, 2020 ), which may be due to the lack of space regularity of the molecular chains of the two compounds. The molecular arrangement is loose, and the crystal characteristics can be described as “long-range disorder, short-range order” ( Zhang, Zhao, et al, 2022 ). As shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

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Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Wang

Meng

et al. 2023

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Wang

Meng

et al. 2023

Food Chemistry: X

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“…A wholefood plant based diet may improve outcomes in Covid-19 [104][105][106], and people following plant based diets on average experienced less severe Covid-19 symptoms [107]. Dietary sources of probiotics include fermented dairy [108], chia seeds [109], glucomannan [110,111] and supplements [112].…”

Section: Establishing a Healthy Microbiomementioning

confidence: 99%

Strategies for the Management of Spike Protein-Related Pathology

Halma¹,

Plothe²,

Marik³

et al. 2023

Preprint

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In the wake of the Covid-19 crisis, a need has arisen to prevent and treat two related conditions, Covid vaccine injury and long Covid, both of which have a significant vascular component. Therefore, the management of these conditions require the development of strategies to prevent or dissolve blood clots and restore circulatory health. This review summarizes the evidence on strategies that can be applied to treat both long and vaccine injuries based on similar mechanisms of action.

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“…2 When KGM is heated under alkaline conditions, the acetyl group is removed, resulting in the formation of konjac gel, commonly known as konjac tofu. This thermally irreversible gel possesses excellent intestinal probiotic properties 3 and can be used in the creation of bionic food. 4 However, the elimination of the acyl group from the konjac tofu can lead to a decrease in its water holding capacity, making it prone to dehydration and shrinkage.…”

Section: Introductionmentioning

confidence: 99%

Effects of Starch Addition on KGM Sol’s Pasting, Rheological Properties, and Gel Texture

Deng,

Li,

Zhong

et al. 2023

ACS Omega

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Konjac tofu is an irreversible gel formed by removing the acetyl group from konjac glucomannan (KGM) through alkaline heating. This type of food is low in calories, filling, and healthy, making it popular in the market. However, pure konjac tofu has a hard texture and lacks flavor when heated. To improve its taste and appearance, the effects of three varieties of native starch, including corn starch (CS), Canna edulis Ker starch (CKS), and potato starch (PS), on the formation of pasting and rheological properties of the KGM sol were investigated. Konjac tofu samples that incorporated different types and quantities of starch were prepared and analyzed in terms of structure, texture, dehydration, and flavor, with pure konjac tofu serving as a reference. The findings revealed that KGM mixed with a concentration of 4.2% CS, or 0.85% CKS, or 0.85% PS of the total mass produced a gel with the highest viscosity and a steady structure. Texture profile analysis indexes of these combinations were superior to pure KGM, and the konjac-starch tofu had a lamellar network structure. Thus, konjac tofu with the addition of starch has a higher quality texture, lower dehydration, and improved flavor compared to pure KGM gel.

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Structural complexity of Konjac glucomannan and its derivatives governs the diversity and outputs of gut microbiota

Cited by 27 publications

References 60 publications

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Strategies for the Management of Spike Protein-Related Pathology

Effects of Starch Addition on KGM Sol’s Pasting, Rheological Properties, and Gel Texture

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