1
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Tripetch P, Lekhavat S, Devahastin S, Chiewchan N, Borompichaichartkul C. Antioxidant Activities of Konjac Glucomannan Hydrolysates of Different Molecular Weights at Different Values of pH. Foods 2023; 12:3406. [PMID: 37761115 PMCID: PMC10529667 DOI: 10.3390/foods12183406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/31/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Konjac glucomannan (KGM) is a high-molecular-weight polysaccharide that was originally extracted from the corms (underground storage organs) of Amorphophallus konjac. KGM and its oligomers have been reported as dietary fibers that exhibit an array of health benefits. The depolymerization of KGM via enzymatic hydrolysis at different conditions gives products of low viscosity and can be used for coating materials in microencapsulation. In the present study, konjac glucomannan hydrolysates (KGMHs) were produced by enzymatic hydrolysis using commercial mannanase at pH 4.5 at 70 °C for 5-120 min, then KGMHs' molecular weight (Mw), Degree of Polymerization (DP) and their bioactivities were determined. A longer hydrolysis time resulted in KGMH of a lower DP. Oligoglucomannans (Mw < 10,000) could be obtained after hydrolysis for 20 min. The DP of KGMH rapidly decreased during an early stage of the hydrolysis (first 40 min); DP reached around 7 at the end of the hydrolysis. Antioxidant activities were determined by the DPPH radical scavenging and FRAP assays of KGMHs prepared at pH 4.5 and evaluated at pH 2.0-8.0 depending on pH. KGMH having lower Mw exhibited higher antioxidant activities. KGMHs having the smallest molecular weight (Mw = 419) exhibited the highest DPPH radical scavenging activity. Mw and pH have a greater impact on KGMHs' bioactivities which can be useful information for KGMHs as functional ingredients.
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Affiliation(s)
- Phattanit Tripetch
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok 10330, Thailand;
| | - Supaporn Lekhavat
- Thailand Institute of Scientific and Technological Research, 35 Mu 3 Technopolis, Khlong Ha, Khlong Luang, Pathum Thani 12120, Thailand;
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha U-Tid Road, Tungkru, Bangkok 10140, Thailand; (S.D.); (N.C.)
- The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha U-Tid Road, Tungkru, Bangkok 10140, Thailand; (S.D.); (N.C.)
| | - Chaleeda Borompichaichartkul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok 10330, Thailand;
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2
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Rana M, Jassal S, Yadav R, Sharma A, Puri N, Mazumder K, Gupta N. Functional β-mannooligosaccharides: Sources, enzymatic production and application as prebiotics. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37335120 DOI: 10.1080/10408398.2023.2222165] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
One of the emerging non-digestible oligosaccharide prebiotics is β-mannooligosaccharides (β-MOS). β-MOS are β-mannan derived oligosaccharides, they are selectively fermented by gut microbiota, promoting the growth of beneficial microorganisms (probiotics), whereas the growth of enteric pathogens remains unaffected or gets inhibited in their presence, along with production of metabolites such as short-chain fatty acids. β-MOS also exhibit several other bioactive properties and health-promoting effects. Production of β-MOS using the enzymes such as β-mannanases is the most effective and eco-friendly approach. For the application of β-MOS on a large scale, their production needs to be standardized using low-cost substrates, efficient enzymes and optimization of the production conditions. Moreover, for their application, detailed in-vivo and clinical studies are required. For this, a thorough information of various studies in this regard is needed. The current review provides a comprehensive account of the enzymatic production of β-MOS along with an evaluation of their prebiotic and other bioactive properties. Their characterization, structural-functional relationship and in-vivo studies have also been summarized. Research gaps and future prospects have also been discussed, which will help in conducting further research for the commercialization of β-MOS as prebiotics, functional food ingredients and therapeutic agents.
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Affiliation(s)
- Monika Rana
- Department of Microbiology, Panjab University, Chandigarh, India
| | - Sunena Jassal
- Department of Microbiology, Panjab University, Chandigarh, India
| | - Richa Yadav
- Department of Microbiology, Panjab University, Chandigarh, India
| | - Anupama Sharma
- Department of Microbiology, Panjab University, Chandigarh, India
| | - Neena Puri
- Department of Industrial Microbiology, Guru Nanak Khalsa College, Yamunanagar, Haryana, India
| | - Koushik Mazumder
- Food & Nutritional Biotechnology, National Agri-Food Biotechnology Institute, Mohali, Punjab, India
| | - Naveen Gupta
- Department of Microbiology, Panjab University, Chandigarh, India
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3
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Zhang T, Chen S, Xu X, Zhuang X, Chen Y, Xue Y, Xue C, Jiang N. Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Wang P, Zheng Y, Li Y, Shen J, Dan M, Wang D. Recent advances in biotransformation, extraction and green production of D-mannose. Curr Res Food Sci 2022; 5:49-56. [PMID: 35005631 PMCID: PMC8718577 DOI: 10.1016/j.crfs.2021.12.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 11/10/2021] [Accepted: 12/11/2021] [Indexed: 11/29/2022] Open
Abstract
D-mannose is a natural and biologically active monosaccharide. It is the C-2 epimer of glucose and a component of a variety of polysaccharides in plants. In addition, D-mannose also naturally exists in some cells of the human body and participates in the immune regulation of cells as a prebiotic. Its good physiological benefits to human health and wide application in the food and pharmaceutical industries have attracted widespread attention. Therefore, in-depth research on preparation methods of D-mannose has been widely developed. This article summarizes the main production methods of D-mannose in recent years, especially the in-depth excavation from biomass raw materials such as coffee grounds, konjac flour, acai berry, etc., to provide new ideas for the green manufacture of D-mannose. Various methods of recent mannose production were comprehensively summarized. The new technical progress of obtaining mannose from biomass as emphatically discussed. Discuss various preparation methods including different pretreatments, enzymatic hydrolysis, etc.
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Affiliation(s)
- Peiyao Wang
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yuting Zheng
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yanping Li
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Ji Shen
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Meiling Dan
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Damao Wang
- College of Food Science, Southwest University, Chongqing, 400715, China
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5
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Sun Y, Zhou X, Zhang W, Tian X, Ping W, Ge J. Enhanced β-mannanase production by Bacillus licheniformis by optimizing carbon source and feeding regimes. Prep Biochem Biotechnol 2021; 52:845-853. [PMID: 34826265 DOI: 10.1080/10826068.2021.2001753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Bacillus licheniformis HDYM-04 was isolated in flax retting water and showed β-mannanase activity. Carbon sources for β-mannanase production, as well as the fermentation conditions and feeding strategy, were optimized in shake flasks. When glucose or konjac powder was used as the carbon source, the β-mannanase activity was 288.13 ± 21.59 U/mL and 696.35 ± 23.47 U/mL at 24 h, respectively, which was approximately 4.4- to 10.68-fold higher than the values obtained with wheat powder. When 0.5% (w/v) glucose and 1% (w/v) konjac powder were added together, maximum enzyme activities of 789.07 ± 25.82 U/mL were obtained, an increase of 13.35% compared to the unoptimized cultures with only 1% (w/v) konjac powder. The enzyme activity decreased in the presence of 1% (w/v) konjac powder, but the highest enzyme activity was 1,533.26 ± 33.74 U/mL, a 1.2-fold increase compared with that in nonoptimized cultures; when 0.5% (w/v) glucose was used, the highest enzyme activity was 966.53 ± 27.84 U/mL, an increase in β-mannanase activity of 38.79% compared with control cultures. In this study, by optimizing fed-batch fermentation conditions, the yield of β-mannanase produced by HDYM-04 was increased, laying the foundation for the industrial application and further research of B. licheniformis HDYM-04.
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Affiliation(s)
- Yangcun Sun
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China.,Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin, China
| | - Xiaohang Zhou
- College of Basic Medicine, Mudanjiang Medical University, MuDanJiang City, China
| | - Wen Zhang
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China.,Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin, China
| | - Xue Tian
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China.,Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin, China
| | - Wenxiang Ping
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China.,Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin, China
| | - Jingping Ge
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China.,Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin, China
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6
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Li Y, Liu H, Xie Y, Shabani KI, Liu X. Preparation, characterization and physicochemical properties of Konjac glucomannan depolymerized by ozone assisted with microwave treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106878] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Bhaturiwala R, Bagban M, Singh TA, Modi H. Partial purification and application of β-mannanase for the preparation of low molecular weight galacto and glucomannan. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102155] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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8
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Zhang T, de Vries R, Xu X, Xue Y, Xue C. Microstructural changes during alkali- and heat induced gelation of konjac glucomannan. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106552] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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9
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Sainio T, Kaspereit M. Analysis of reactor–separator processes for polymeric and oligomeric degradation products with controlled molar mass distributions. Chem Eng Sci 2021. [DOI: 10.1016/j.ces.2020.116154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Jana UK, Suryawanshi RK, Prajapati BP, Kango N. Prebiotic mannooligosaccharides: Synthesis, characterization and bioactive properties. Food Chem 2020; 342:128328. [PMID: 33257024 DOI: 10.1016/j.foodchem.2020.128328] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 08/08/2020] [Accepted: 10/05/2020] [Indexed: 12/13/2022]
Abstract
Functional oligosaccharides are non-digestible food ingredients that confer numerous health benefits. Among these, mannooligosaccharides (MOS) are emerging prebiotics that have characteristic potential bio-active properties. Microbial mannanases can be used to break down mannan rich agro-residues to yield MOS. Various applications of MOS as health promoting functional food ingredient may open up newer opportunities in food and feed industry. Enzymatic hydrolysis is the widely preferred method over chemical hydrolysis for MOS production. Presently, commercial MOS is being derived from yeast cell wall mannan and is widely used as prebiotic in feed supplements for poultry and aquaculture. Apart from stimulating the growth of probiotic microflora, MOS impart anticancer and immunomodulatory effects by inducing different gene markers in colon cells. This review summarizes recent developments and future prospects of enzymatic synthesis of MOS from various mannans, their structural characteristics and their potential health benefits.
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Affiliation(s)
- Uttam Kumar Jana
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, MP 470003, India.
| | - Rahul Kumar Suryawanshi
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, MP 470003, India.
| | - Bhanu Pratap Prajapati
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, MP 470003, India.
| | - Naveen Kango
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, MP 470003, India.
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11
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An efficient and simple approach for the controlled preparation of partially degraded konjac glucomannan. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106017] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Molecular properties and gut health benefits of enzyme-hydrolyzed konjac glucomannans. Carbohydr Polym 2020; 237:116117. [DOI: 10.1016/j.carbpol.2020.116117] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/26/2020] [Accepted: 03/03/2020] [Indexed: 11/18/2022]
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13
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Tang X, Zhu X, Yang Y, Qi Z, Mu Y, Huang Z. Research Article Product Composition Analysis and Process Research of Oligosaccharides Produced from Enzymatic Hydrolysis of High-Concentration Konjac Flour. ACS OMEGA 2020; 5:2480-2487. [PMID: 32064408 PMCID: PMC7017399 DOI: 10.1021/acsomega.9b04218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Accepted: 01/16/2020] [Indexed: 06/10/2023]
Abstract
There is a huge variability in reducing sugars, viscosity, and composition of oligosaccharides in the hydrolyzed products of konjac flour with different concentrations. We analyzed the factors affecting reducing sugars, viscosity, and the average degree of polymerization (DP) during the preparation of oligosaccharides from konjac flour hydrolyzed by β-mannanase under the high-concentration solute hydrolysis model. Hydrolysate of konjac flour, using concentrations ranging from 50 to 200 g/L, was directly added into 20 U/mL of β-mannanase solution. The results showed that when the proportion of the water content in the solution decreased, the viscosity of the solution and the DP of polysaccharides changed significantly. When the viscosity of the hydrolysate was controlled within the range of 30-20 mPa·s, the concentration of the reducing sugars was maintained in the range of 9-13 g/L and the average DP of the polysaccharides was controlled in the range of 2.42-9.78. We also found that a high concentration of hydrolysate was beneficial for decreasing the production of reducing sugars, and the diversification of macromolecular glycan was beneficial to the preparation of functional sugars. Moreover, we observed that the proportion of reducing sugars with free water content was high and that the preparation of oligosaccharides via the high-concentration solid-state method increased product diversity.
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Affiliation(s)
- Xianghua Tang
- Engineering
Research Center of Sustainable Development and Utilization of Biomass
Energy, Ministry of Education, Yunnan Normal
University, Kunming 650500, P. R. China
- School
of Life Science, Yunnan Normal University, Kunming 650500, P. R. China
| | - Xuan Zhu
- Guangdong
Haid Group Co., Ltd., Guangzhou 51400, P. R. China
| | - Yunjuan Yang
- Engineering
Research Center of Sustainable Development and Utilization of Biomass
Energy, Ministry of Education, Yunnan Normal
University, Kunming 650500, P. R. China
- School
of Life Science, Yunnan Normal University, Kunming 650500, P. R. China
| | - Zhenxiong Qi
- Guangdong
Haid Group Co., Ltd., Guangzhou 51400, P. R. China
| | - YueLin Mu
- Engineering
Research Center of Sustainable Development and Utilization of Biomass
Energy, Ministry of Education, Yunnan Normal
University, Kunming 650500, P. R. China
- School
of Life Science, Yunnan Normal University, Kunming 650500, P. R. China
- Key
Laboratory of Yunnan for Biomass Energy and Biotechnology of Environment, Kunming 650500, P. R. China
| | - Zunxi Huang
- Engineering
Research Center of Sustainable Development and Utilization of Biomass
Energy, Ministry of Education, Yunnan Normal
University, Kunming 650500, P. R. China
- School
of Life Science, Yunnan Normal University, Kunming 650500, P. R. China
- Key
Laboratory of Yunnan for Biomass Energy and Biotechnology of Environment, Kunming 650500, P. R. China
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14
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Cui T, Wu T, Liu R, Sui W, Wang S, Zhang M. Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough. ACS OMEGA 2019; 4:9654-9663. [PMID: 31460056 PMCID: PMC6647942 DOI: 10.1021/acsomega.9b00061] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Accepted: 03/26/2019] [Indexed: 06/10/2023]
Abstract
Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free sulfhydryl and freezable water content of dough, and KGM with different enzymatic hydrolysis degrees had more beneficial effects on strengthening the gluten structure by the raised molecular weight of gluten proteins and the increased disulfide bonds and β-sheet content, especially KGM with 15 min enzymatic hydrolysis treatment (KGM II). Besides, microstructure observation and thermal analysis results illustrated that addition of KGM promotes gluten cross-linking and improves the thermal stability of the gluten network structure. Dough possessed better elasticity, as well as tensile and texture properties with the addition of KGM than the control sample. And the KGM with 15 min enzymatic hydrolysis showed the most positive effect on dough quality than others, and 2.0% addition proportion is the most acceptable.
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Affiliation(s)
- Tingting Cui
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
| | - Tao Wu
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
- Engineering Research Center of Food Biotechnology, Ministry
of Education, Tianjin 300457, China
| | - Rui Liu
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
- Engineering Research Center of Food Biotechnology, Ministry
of Education, Tianjin 300457, China
- Tianjin Food Safety
& Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
| | - Shuai Wang
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
| | - Min Zhang
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
- Engineering Research Center of Food Biotechnology, Ministry
of Education, Tianjin 300457, China
- Tianjin Food Safety
& Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China
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15
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The study of diffusion kinetics of cinnamaldehyde from corn starch-based film into food simulant and physical properties of antibacterial polymer film. Int J Biol Macromol 2019; 125:642-650. [DOI: 10.1016/j.ijbiomac.2018.12.094] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 12/03/2018] [Accepted: 12/09/2018] [Indexed: 01/12/2023]
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16
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Jiang M, Li H, Shi JS, Xu ZH. Depolymerized konjac glucomannan: preparation and application in health care. J Zhejiang Univ Sci B 2018; 19:505-514. [PMID: 29971989 DOI: 10.1631/jzus.b1700310] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Konjac glucomannan (KGM) is a water-soluble polysaccharide obtained from the roots and tubers of konjac plants. Recently, a degraded product of KGM, depolymerized KGM (DKGM), has attracted attention because of its low viscosity, improved hydrophily, and favorable physiological functions. In this review, we describe the preparation of DKGM and its prebiotic effects. Other health benefits of DKGM, covering antioxidant and immune activity, are also discussed, as well as its safety. DKGM could be a candidate for use as a tool for the treatment of various diseases, including intestinal flora imbalance, and oxidative- and immune-related disorders.
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Affiliation(s)
- Min Jiang
- School of Pharmaceutical, Jiangnan University, Wuxi 214122, China
| | - Heng Li
- School of Pharmaceutical, Jiangnan University, Wuxi 214122, China
| | - Jin-Song Shi
- School of Pharmaceutical, Jiangnan University, Wuxi 214122, China.,Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China
| | - Zheng-Hong Xu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China.,School of Biotechnology, Jiangnan University, Wuxi 214122, China
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17
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Tang J, Chen J, Guo J, Wei Q, Fan H. Construction and evaluation of fibrillar composite hydrogel of collagen/konjac glucomannan for potential biomedical applications. Regen Biomater 2018; 5:239-250. [PMID: 30094063 PMCID: PMC6077832 DOI: 10.1093/rb/rby018] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 06/06/2018] [Accepted: 06/21/2018] [Indexed: 12/12/2022] Open
Abstract
Konjac glucomannan (KGM) is recognized as a safe material for its health-promoting benefits and thus widely used in various fields including pharmaceutical industry. In recent decades, the combination of collagen and KGM attracts more attentions for biomedical purpose, especially the hybrid films of collagen–KGM or collagen–KGM–polysaccharide. In this study, to further and deeply develop the intrinsic values of both collagen and KGM as biomaterials, a novel kind of composite hydrogel comprising collagen and KGM at a certain ratio was fabricated under mild conditions via fibrillogenesis process of the aqueous blends of collagen and KGM that experienced deacetylation simultaneously. The chemical composition, microcosmic architectures, swelling behavior, biodegradation and dynamic mechanic properties of such resulted composite hydrogels were systematically investigated. Biologic experiments, including cell culture in vitro and hypodermic implantation in vivo, were also conducted on these collagen/KGM composite hydrogels to evaluate their biologic performances. The relevant results prove that, based on collagen self-assembly behavior, this synthesis strategy is efficient to construct a composite hydrogel of collagen/KGM with improved mechanical properties, biodegradability, excellent biocompatibility and bioactivity, which are promising for potential biomedical applications such as tissue engineering and regenerative medicine.
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Affiliation(s)
- Jiayuan Tang
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, P.R. China
| | - Jinlin Chen
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, P.R. China
| | - Jing Guo
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, P.R. China
| | - Qingrong Wei
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, P.R. China
| | - Hongsong Fan
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, P.R. China
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18
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Preparation and cellular protection against oxidation of Konjac oligosaccharides obtained by combination of γ -irradiation and enzymatic hydrolysis. Food Res Int 2018; 107:93-101. [DOI: 10.1016/j.foodres.2018.02.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 01/27/2018] [Accepted: 02/03/2018] [Indexed: 01/14/2023]
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19
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You S, Ding J, Dai Y, Xing R, Qi W, Wang M, Su R, He Z. A simply enzymatic hydrolysis pretreatment for β-mannanase production from konjac powder. BIORESOURCE TECHNOLOGY 2018; 249:1052-1057. [PMID: 29074203 DOI: 10.1016/j.biortech.2017.09.181] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 09/25/2017] [Accepted: 09/26/2017] [Indexed: 06/07/2023]
Abstract
Currently, the traditional fermentation using konjac powder for β-mannanase production presents operational difficulties and high energy consumption, because of the individual hot air sterilization for konjac powder. A simply enzymatic hydrolysis pretreatment for konjac powder was developed to solve the problems of the traditional process in a 7-L fermenter. In the new process, when hydrolysis yield of konjac powder was above 50%, the media became liquid state from gelatinous state and could be sterilized immediately, avoiding the hot air sterilization and solving the operational difficulties. Interestingly, the new process didn't have negative influence on β-mannanase production. Additionally, it could save close to 23% of power consumption during the whole fermentation. For another example, it did work well using locust bean gum for β-mannanase production in a 7-L fermenter. Therefore, the new process might be scaled up for industrial production using mannan-based bioresource as substrate.
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Affiliation(s)
- Shengping You
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Juanjuan Ding
- Key Laboratory of Systems Bioengineering (Ministry of Education), School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yemei Dai
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Ruizhe Xing
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Wei Qi
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China; Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China.
| | - Mengfan Wang
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China
| | - Rongxin Su
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China; Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China
| | - Zhimin He
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China
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20
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Liu S, Zhao P, Zhang J, Xu Q, Ding Y, Liu J. Physicochemical and functional properties of silver carp ( Hypophthalmichthys molitrix ) myofibrillar protein glycated with konjac oligo-glucomannan. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Gómez B, Míguez B, Yáñez R, Alonso JL. Manufacture and Properties of Glucomannans and Glucomannooligosaccharides Derived from Konjac and Other Sources. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2019-2031. [PMID: 28248105 DOI: 10.1021/acs.jafc.6b05409] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Glucomannans (GM) are polymers that can be found in natural resources, such as tubers, bulbs, roots, and both hard- and softwoods. In fact, mannan-based polysaccharides represent the largest hemicellulose fraction in softwoods. In addition to their structural functions and their role as energy reserve, they have been assessed for their healthy applications, including their role as new source of prebiotics. This paper summarizes the scientific literature regarding the manufacture and functional properties of GM and their hydrolysis products with a special focus on their prebiotic activity.
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Affiliation(s)
- Belén Gómez
- Chemical Engineering Department, Polytechnic Building, University of Vigo (Campus Ourense) , 32004 Ourense, Spain
- CITI , Avenida Galicia 2, Tecnopole, San Cibrao das Viñas, 32900 Ourense, Spain
- CINBIO , University Campus, 36310 Vigo, Pontevedra, Spain
| | - Beatriz Míguez
- Chemical Engineering Department, Polytechnic Building, University of Vigo (Campus Ourense) , 32004 Ourense, Spain
- CITI , Avenida Galicia 2, Tecnopole, San Cibrao das Viñas, 32900 Ourense, Spain
- CINBIO , University Campus, 36310 Vigo, Pontevedra, Spain
| | - Remedios Yáñez
- Chemical Engineering Department, Polytechnic Building, University of Vigo (Campus Ourense) , 32004 Ourense, Spain
- CITI , Avenida Galicia 2, Tecnopole, San Cibrao das Viñas, 32900 Ourense, Spain
- CINBIO , University Campus, 36310 Vigo, Pontevedra, Spain
| | - José L Alonso
- Chemical Engineering Department, Polytechnic Building, University of Vigo (Campus Ourense) , 32004 Ourense, Spain
- CITI , Avenida Galicia 2, Tecnopole, San Cibrao das Viñas, 32900 Ourense, Spain
- CINBIO , University Campus, 36310 Vigo, Pontevedra, Spain
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22
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Belorkar SA, Gupta AK. Oligosaccharides: a boon from nature's desk. AMB Express 2016; 6:82. [PMID: 27699701 PMCID: PMC5047869 DOI: 10.1186/s13568-016-0253-5] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Accepted: 09/15/2016] [Indexed: 11/10/2022] Open
Abstract
This article reviews the varied sources of oligosaccharides available in nature as silent health promoting, integral ingredients of plants as well as animal products like honey and milk. The article focuses on exotic and unfamiliar oligosaccharides like Galactooligosaccharides, Lactulose derived Galactooligosaccharides, Xylooligosaccharides, Arabinooligosaccharides and algae derived Marine oligosaccharides along with the most acknowledged prebiotic fructooligosaccharides. The oligosaccharides are named as on the grounds of the monomeric units forming oligomers with functional properties. The chemical structures, natural sources, microbial enzyme mediated synthesis and physiological effects are discussed. An elaborate account of the different types of oligosaccharides with special reference to fructooligosaccharides are presented. Finally, the profound health benefits of oligosaccharides are rigourously discussed limelighting its positive physiological sequel.
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Affiliation(s)
- Seema A. Belorkar
- Department of Microbiology and Bioinformatics, Bilaspur University, 206, Budhiya complex, Sarkanda, Bilaspur, Chhattisgarh 495004 India
| | - A. K. Gupta
- Pt. Ravishankar Shukla University, Raipur, CG 492010 India
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23
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Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein. Carbohydr Polym 2016; 150:21-31. [DOI: 10.1016/j.carbpol.2016.05.001] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 04/27/2016] [Accepted: 05/01/2016] [Indexed: 11/18/2022]
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24
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Comparative studies of konjac flours extracted from Amorphophallus guripingensis and Amorphophallus rivirei: Based on chemical analysis and rheology. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Liu J, Xu Q, Zhang J, Zhou X, Lyu F, Zhao P, Ding Y. Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan. Carbohydr Polym 2015; 130:398-404. [DOI: 10.1016/j.carbpol.2015.05.025] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 05/11/2015] [Accepted: 05/11/2015] [Indexed: 11/26/2022]
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26
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Wang L, Xiong G, Peng YB, Wu W, Li X, Wang J, Qiao Y, Liao L, Ding A. The Cryoprotective Effect of Different Konjac Glucomannan (KGM) Hydrolysates on the Glass Carp (Ctenopharyngodon idella) Myofibrillar During Frozen Storage. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1345-3] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Jin W, Xu W, Li Z, Li J, Zhou B, Zhang C, Li B. Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: Preparation and characterization. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Synergistic degradation of konjac glucomannan by alkaline and thermal method. Carbohydr Polym 2013; 99:270-7. [PMID: 24274506 DOI: 10.1016/j.carbpol.2013.08.029] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2013] [Revised: 07/30/2013] [Accepted: 08/15/2013] [Indexed: 11/20/2022]
Abstract
The application of konjac glucomannan (KGM) in the food industry is always limited by its high viscosity. Hereby, low-viscosity KGM was prepared by alkaline-thermal degradation method. This process was demonstrated by the changes of average molecular weight and a kinetic model was developed. The results revealed that high alkalinity and high temperature had a synergetic effect on degradation. The structure of hydrolysates was evaluated by periodate oxidation and their fluidly properties were researched by rheology measurements. The degradation was divided into two regimes. The rate of the first regime (within 1h) is higher than that of the second one (last 1h). It is found that alkaline hydrolysis and deacetylation have a synergistic effect on the degradation under high alkalinity (pH 9.2) and low temperature condition (25 °C). Finally, rheology parameters showed alkaline-thermal degradation is a promising way that can be applied in practice to degrade KGM.
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