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Lin ZM, Wen JX, Lin DQ, Liu K, Chen YL, Miao S, Cao MJ, Sun LC. Physicochemical and Rheological Properties of Degraded Konjac Gum by Abalone ( Haliotis discus hannai) Viscera Enzyme. Foods 2024; 13:2158. [PMID: 38998663 DOI: 10.3390/foods13132158] [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: 04/30/2024] [Revised: 06/02/2024] [Accepted: 07/02/2024] [Indexed: 07/14/2024] Open
Abstract
In the present study, a new degraded konjac glucomannan (DKGM) was prepared using a crude enzyme from abalone (Haliotis discus hannai) viscera, and its physicochemical properties were investigated. After enzymatic hydrolysis, the viscosity of KGM obviously decreased from 15,500 mPa·s to 398 mPa·s. The rheological properties analysis of KGM and DKGMs revealed that they were pseudoplastic fluids, and pseudoplasticity, viscoelasticity, melting temperature, and gelling temperature significantly decreased after enzymatic hydrolysis, especially for KGM-180 and KGM-240. In addition, the molecular weight of KGM decreased from 1.80 × 106 Da, to 0.45 × 106 Da and the polydispersity index increased from 1.17 to 1.83 after 240 min of degradation time. Compared with natural KGM, the smaller particle size distribution of DKGM further suggests enzyme hydrolysis reduces the aggregation of molecular chains with low molecular weight. FT-IR and FESEM analyses showed that the fragmented KMG chain did not affect the structural characteristics of molecular monomers; however, the dense three-dimensional network microstructure formed by intermolecular interaction changed to fragment microstructure after enzyme hydrolysis. These results revealed that the viscosity and rheological properties of KGM could be controlled and effectively changed using crude enzymes from abalone viscera. This work provides theoretical guidance for the promising application of DKGM in the food industry.
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Affiliation(s)
- Zhao-Ming Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen 361021, China
| | - Jia-Xin Wen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen 361021, China
| | - Duan-Quan Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen 361021, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Kang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen 361021, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Yu-Lei Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen 361021, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Min-Jie Cao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen 361021, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Le-Chang Sun
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen 361021, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
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Zhang X, Ding J, Liao M, Meng X, Fu Y, Huang L, Wang Z, Wang Q. Characterization of Degraded Konjac Glucomannan from an Isolated Bacillus licheniformis Strain with Multi-Enzyme Synergetic Action. Foods 2024; 13:2041. [PMID: 38998547 DOI: 10.3390/foods13132041] [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: 05/26/2024] [Revised: 06/14/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
The large molecular weight and high viscosity of natural konjac glucomannan (KGM) limit its industrial application. Microbial degradation of low-molecular-weight KGM has health benefits and various biological functions; however, the available KGM strains used in the industry have microbial contamination and low degradation efficiencies. Therefore, exploring novelly adaptable strains is critical for industrial processes. Here, the Bacillus licheniformis Z7-1 strain isolated from decaying konjac showed high efficiency for KGM degradation. The monosaccharide composition of the degradation products had a reduced molar ratio of mannose to glucose, indicating that Z7-1 preferentially degraded glucose in KGM. The degraded component was further characterized by ESI-MS, Fourier-transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM), and it also exhibited good antibacterial activity against various food-spoilage bacteria. Genome sequencing and zymolytic analysis revealed that abundant carbohydrate-active enzymes exist in the Z7-1 genome, with at least five types of extracellular enzymes responsible for KGM degradation, manifesting multi-enzyme synergetic action. The extracellular enzymes had significant thermal stability, indicating their potential application in industry. This study provides an alternative method for obtaining low-molecular-weight KGM with antibacterial functions and supports foundational knowledge for its development as a biocatalyst for the direct conversion of biomass polysaccharides into functional components.
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Affiliation(s)
- Xueting Zhang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Jieqiong Ding
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Minghong Liao
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Xin Meng
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yubiao Fu
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Linjuan Huang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Zhongfu Wang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Qingling Wang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
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Xia P, Zheng Y, Sun L, Chen W, Shang L, Li J, Hou T, Li B. Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review. Carbohydr Polym 2024; 331:121849. [PMID: 38388033 DOI: 10.1016/j.carbpol.2024.121849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/10/2024] [Accepted: 01/19/2024] [Indexed: 02/24/2024]
Abstract
The physicochemical properties of dietary fiber in the gastrointestinal tract, such as hydration properties, adsorption properties, rheological properties, have an important influence on the physiological process of host digestion and absorption, leading to the differences in satiety and glucose and lipid metabolisms. Based on the diversified physicochemical properties of konjac glucomannan (KGM), it is meaningful to review the relationship of structural characteristics, physicochemical properties and glycose and lipid metabolism. Firstly, this paper bypassed the category of intestinal microbes, and explained the potential of dietary fiber in regulating glucose and lipid metabolism during nutrient digestion and absorption from the perspective of colloidal nutrition. Secondly, the modification methods of KGM to regulate its physicochemical properties were discussed and the relationship between KGM's molecular structure types and glycose and lipid metabolism were summarized. Finally, based on the characteristics of KGM, the application of KGM in the main material and ingredients of fat reduction food was reviewed. We hope this work could provide theoretical basis for the study of dietary fiber colloid nutrition science.
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Affiliation(s)
- Pengkui Xia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ying Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Li Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wenxin Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Longchen Shang
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Tao Hou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
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Ma H, Liao M, Zhong P, Ding J, Wang X, Gong G, Huang L, Liu J, Wang Q. Diversely regio-oxidative degradation of konjac glucomannan by lytic polysaccharide monooxygenase AA10 and generating antibacterial hydrolysate. Int J Biol Macromol 2024; 266:131094. [PMID: 38537852 DOI: 10.1016/j.ijbiomac.2024.131094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/06/2024]
Abstract
Konjac glucomannan (KGM) hydrolysate exhibit various biological activities and health-promoting effects. Lytic polysaccharide monooxygenases (LPMOs) play an important role on enzymatic degradation of recalcitrant polysaccharides to obtain fermentable sugars. It is generally accepted that LPMOs exhibits high substrate specificity and oxidation regioselectivity. Here, a bacteria-derived SmAA10A, with chitin-active with strict C1 oxidation, was used to catalyse KGM degradation. Through ethanol precipitation, two hydrolysed KGM components (4 kDa (KGM-1) and 5 kDa (KGM-2)) were obtained that exhibited antibacterial activity against Staphylococcus aureus. In natural KGM, KGM-1, and KGM-2, the molar ratios of mannose to glucose were 1:2.19, 1:3.05, and 1:2.87, respectively, indicating that SmAA10A preferentially degrades mannose in KGM. Fourier-transform infrared spectroscopy and scanning electron microscopy imaging revealed the breakage of glycosylic bonds during enzymatic catalysis. The regioselectivity of SmAA10A for KGM degradation was determined based on the fragmentation behaviour of the KGM-1 and KGM-2 oligosaccharides and their NaBD4-reduced forms. SmAA10A exhibited diverse oxidation degradation of KGM and generated single C1-, single C4-, and C1/C4-double oxidised oligosaccharide forms. This study provides an alternative method for obtaining KGM degradation components with antibacterial functions and expands the substrate specificity and oxidation regioselectivity of bacterial LPMOs.
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Affiliation(s)
- Hongjuan Ma
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China; College of Life Science, Northwest University, Xi'an 710069, China
| | - Minghong Liao
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Peiyun Zhong
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Jieqiong Ding
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Xiaoqin Wang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Guiping Gong
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Linjuan Huang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Jianling Liu
- College of Life Science, Northwest University, Xi'an 710069, China.
| | - Qingling Wang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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Li H, He W, Xu S, Wang R, Ge S, Xu H, Shan Y, Ding S. Grafting chlorogenic acid enhanced the antioxidant activity of curdlan oligosaccharides and modulated gut microbiota. Food Chem X 2024; 21:101075. [PMID: 38205160 PMCID: PMC10776644 DOI: 10.1016/j.fochx.2023.101075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 12/10/2023] [Accepted: 12/13/2023] [Indexed: 01/12/2024] Open
Abstract
In this study, the effects of grafting chlorogenic acid (CA) on the antioxidant and probiotic activities of curdlan oligosaccharides (CDOS) were investigated. CDOS with degrees of polymerization of 3-6 was first obtained by degradation of curdlan with hydrogen peroxide and then grafted with CA using a free radical-mediated method under an ultrasonication-assisted Fenton system. The thermal stability and antioxidant ability of CDOS were enhanced after grafting with CA. In vitro fermentation, supplementation of CDOS-CA stimulated the proliferation of Prevotella and Faecalibacterium while inhibiting the growth of harmful microbiota. Notably, the concentration of total short-chain fatty acids and the relative abundance of beneficial bacteria markedly increased after fermentation of CDOS-CA, indicating that CA grafting could improve the probiotic activity of CDOS. Overall, the covalent binding of CDOS and CA could enhance the antioxidant and probiotic activities of CDOS, suggesting potential improvements in gastrointestinal and colonic health.
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Affiliation(s)
- Huan Li
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China
| | - Wenjiang He
- R&D Centre, Infinitus (China) Company Ltd., Guangzhou, 510520, China
| | - Saiqing Xu
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China
- Longping Branch, College of Biology, Hunan University, Changsha, 410125, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Shuai Ge
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China
- Longping Branch, College of Biology, Hunan University, Changsha, 410125, China
| | - Haishan Xu
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China
- Longping Branch, College of Biology, Hunan University, Changsha, 410125, China
| | - Yang Shan
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China
- Longping Branch, College of Biology, Hunan University, Changsha, 410125, China
| | - Shenghua Ding
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China
- Longping Branch, College of Biology, Hunan University, Changsha, 410125, China
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Sun Y, Xu X, Zhang Q, Zhang D, Xie X, Zhou H, Wu Z, Liu R, Pang J. Review of Konjac Glucomannan Structure, Properties, Gelation Mechanism, and Application in Medical Biology. Polymers (Basel) 2023; 15:polym15081852. [PMID: 37111999 PMCID: PMC10145206 DOI: 10.3390/polym15081852] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 04/07/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
Konjac glucomannan (KGM) is a naturally occurring macromolecular polysaccharide that exhibits remarkable film-forming and gel-forming properties, and a high degree of biocompatibility and biodegradability. The helical structure of KGM is maintained by the acetyl group, which plays a crucial role in preserving its structural integrity. Various degradation methods, including the topological structure, can enhance the stability of KGM and improve its biological activity. Recent research has focused on modifying KGM to enhance its properties, utilizing multi-scale simulation, mechanical experiments, and biosensor research. This review presents a comprehensive overview of the structure and properties of KGM, recent advancements in non-alkali thermally irreversible gel research, and its applications in biomedical materials and related areas of research. Additionally, this review outlines prospects for future KGM research, providing valuable research ideas for follow-up experiments.
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Affiliation(s)
- Yilan Sun
- Center for Agroforestry Mega Data Science, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaowei Xu
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qinhua Zhang
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Di Zhang
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaoyu Xie
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hanlin Zhou
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhenzhen Wu
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Renyi Liu
- Center for Agroforestry Mega Data Science, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Zhang Y, Zhao Y, Yang W, Song G, Zhong P, Ren Y, Zhong G. Structural complexity of Konjac glucomannan and its derivatives governs the diversity and outputs of gut microbiota. Carbohydr Polym 2022; 292:119639. [DOI: 10.1016/j.carbpol.2022.119639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 11/02/2022]
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Ye S, Zhu J, Shah BR, Abel Wend-Soo Z, Li J, Zhan F, Li B. Preparation and characterization of konjac glucomannan (KGM) and deacetylated KGM (Da-KGM) obtained by sonication. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4333-4344. [PMID: 35043977 DOI: 10.1002/jsfa.11786] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 01/06/2022] [Accepted: 01/19/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Konjac glucomannan (KGM) has been widely applied in the food industry as a thickening and gelation agent because of its unique colloidal properties of viscosity enhancement and gelling ability. The current study aimed to prepare and characterize KGM and deacetylated KGM (Da-KGM) samples obtained by sonication in neutral and alkali ethanol-water solutions. RESULTS The results showed that the deacetylation degree (DD) of Da-KGM increased exponentially with alkali concentration. Fourier transform infrared spectrometry further confirmed the deacetylation reaction through the dramatic decrease in the acetyl group band at 1740 cm-1 . Besides, the high similarity among the tested groups in terms of X-ray diffraction (XRD) spectra implied a similar crystalline structure, while differential scanning calorimetry (DSC) curves revealed that the water binding capacity and decomposition temperature of KGM changed slightly with alkali and sonication treatment. The rheological profiles indicated that apparent viscosity (η0 ) of sonicated KGM samples was unchanged except for the T60 group (60 min sonication treatment). Particularly, ultrasonic treatment under high alkaline conditions (0.10 mol L-1 NaOH) was noted to promote the deacetylation reaction, and the obtained samples showed decreased apparent viscosity and weakened the gelation process in aqueous solution. Partial correction analysis indicated that alkali rather than ultrasonic treatment resulted in the change of DD and η0 in Da-KGM. Moreover, sonication contributed to off-white color by reducing the browning caused by alkali in Da-KGM products. CONCLUSION Ultrasound-mediated heterogeneous deacetylation reaction is a feasible way to prepare Da-KGM samples with lightened browning and controllable DD. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shuxin Ye
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jingsong Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bakht Ramin Shah
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Zongo Abel Wend-Soo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fuchao Zhan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
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Chen Y, Shang L, Li S, Li B, Li J. Air packaging is obviously beneficial to the heterogeneous hygrothermal degradation of konjac glucomannan. Int J Biol Macromol 2022; 220:13-21. [PMID: 35963342 DOI: 10.1016/j.ijbiomac.2022.08.044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/04/2022] [Accepted: 08/07/2022] [Indexed: 11/16/2022]
Abstract
Heterogeneous hygrothermal degradation (HHTD) is a cost-effective and environmentally friendly method for the successful preparation of partially depolymerized konjac glucomannan (DKGM). This study investigated the degradation of konjac glucomannan (KGM) in two packaging methods and detected that compared with natural KGM, the Mw of vacuum-packaged DKGM with 20 % moisture content treated at 130 °C for 40 min was reduced by 23.34 %, while that of air-packaged DKGM was decreased by 63.14 %, the vacuum-packaged DKGM with only 0.5 % H2O2 added was dropped by 69.36 %. It was verified that oxygen in air-packaging plays a crucial role in HHTD. Furthermore, the effects of moisture content, treatment temperature and time on the Mw and apparent viscosity of air-packaged DKGM were explored. The properties and structure of DKGM were characterized by rheometer, TGA, XRD, FT-IR and SEM. Results established that treatment temperature had a stronger promoting effect on HHTD. The rheological properties of DKGM samples changed markedly, and the thermal decomposition temperature and crystallinity were increased, with its infrared absorption peaks very close. This research is expected to provide theoretical bases and reference ideas for efficient HHTD method of KGM in actual production.
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Affiliation(s)
- Yuanyuan Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Longchen Shang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Sha Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China.
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Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread. Food Chem 2022; 368:130853. [PMID: 34425337 DOI: 10.1016/j.foodchem.2021.130853] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 07/16/2021] [Accepted: 08/09/2021] [Indexed: 02/08/2023]
Abstract
Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat products. The effects of three types of KGM on the rheological properties and microstructure of dough, as well as the performance of steamed bread were investigated in this study. Particularly, dough with KGM displayed new features such as reduced peak viscosity, breakdown and setback. As the viscosity of KGM increased, the stability of the dough structure increased, while the viscosity and fluidity of the dough decreased. More interestingly, the gluten film of dough also increased with increasing substitution level and viscosity of KGM. Consistently, KGM with higher viscosity improved the quality of steamed bread. Generally, three types of KGM have different effects on the rheological characteristics and microstructure of dough, as well as the performance of steamed bread, which provide useful information for the proper application of KGM in wheat-based foods.
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Effects of konjac glucomannan with different molecular weights on gut microflora with antibiotic perturbance in in vitro fecal fermentation. Carbohydr Polym 2021; 273:118546. [PMID: 34560958 DOI: 10.1016/j.carbpol.2021.118546] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/08/2021] [Accepted: 08/08/2021] [Indexed: 02/08/2023]
Abstract
This study investigated the effect of konjac glucomannan (KGM) of different molecular weight on fecal microflora against antibiotic disturbance. KGM (~1.8 × 107 Da) was partially hydrolysed with trifluoroacetic acid (TFA) for 10 and 60 min to KGM1 (~2.1 × 104 Da) and KGM2 (7413 Da), respectively. The acid treatment caused significant reduction of intrinsic viscosity, average molecular weight (MW) and particle size of KGM, but brought limited change to the molecular structure. Low-MW KGM2 showed the most significant effect on fecal microflora in the presence of two common antibiotics (ampicillin and clindamycin), by increasing the relative abundance of Bifidobacteriaceae while decreasing the proportion of Enterobacteriaceae. Additionally, both the native and acid-treated KGM counteracted the adverse influence of antibiotics on the production of short chain fatty acids. The results have demonstrated the effect of KGM on gut microbiota with antibiotic disturbance.
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Ye S, Zongo AWS, Shah BR, Li J, Li B. Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12921-12932. [PMID: 34713703 DOI: 10.1021/acs.jafc.1c03647] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Konjac flour, mainly obtained and purified from the tubers ofAmorphophallus konjac C. Koch, yields a high molecular weight (Mw) and viscous hydrocolloidal polysaccharide: konjac glucomannan (KGM). KGM has been widely applied in the food industry as a thickening and gelation agent as a result of its unique colloidal properties of effective viscosity enhancement and thermal-irreversible gelling. This review first narrates the typical commercial KGM source species, the industrial production, and the purification process of KGM flour. The structural information on native KGM, gelation mechanisms of alkali-induced deacetylated KGM (Da-KGM) hydrogel, progress on degraded KGM derivatives, cryoprotection effect, and colloidal nutrition are highlighted. Finally, the regulatory requirements of konjac flour and KGM among different countries are briefly introduced. The fine structure and physicochemical properties of KGM can be regulated in a great range via the deacetylation or degradation reaction. Here, the relationship between the physicochemical properties, such as viscosity, solubility, gelation, and nutritional effects, of native KGM, Da-KGM, and degraded KGM derivatives was preliminary established, which would provide theoretical guidance for designing KGM-based products with certain nutritional needs.
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Affiliation(s)
- Shuxin Ye
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
| | - Abel Wend-Soo Zongo
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
| | - Bakht Ramin Shah
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in Ceske Budejovice, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic
| | - Jing Li
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
- Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan, Hubei 430068, People's Republic of China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, Hubei 430070, People's Republic of China
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Li S, Shang L, Wu D, Dun H, Wei X, Zhu J, Zongo AW, Li B, Geng F. Sodium caseinate reduces the swelling of konjac flour: A further examination. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Choi KH, Kim ST, Bin BH, Park PJ. Effect of Konjac Glucomannan (KGM) on the Reconstitution of the Dermal Environment against UVB-Induced Condition. Nutrients 2020; 12:nu12092779. [PMID: 32932917 PMCID: PMC7551622 DOI: 10.3390/nu12092779] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 01/15/2023] Open
Abstract
Skin layers serve as a barrier against unexpected critical changes in the body due to environmental factors. Excessive ultraviolet (UV) B exposure increases the levels of age-related factors, leading to senescent cells and damaged skin tissues. Widely used as a dietary supplement, konjac (Amorphophallus konjac) glucomannan (KGM) has shown skin regeneration potential in patch or sheet form with anti-inflammatory or immunosuppressive effects. However, the ability of KGM to reconstitute senescent/damaged skin following UV radiation has not been explored. Here, we demonstrate that KGM alleviates skin damage by increasing the proportion of young cell populations in UVB-exposed senescent human epidermal primary melanocytes. Young cell numbers increased depending on KGM dosage, but the senescent cells were not removed. Real-time quantitative polymerase chain reaction (RT-qPCR) and Western blot analysis showed that mRNA and protein levels of age- and pigmentation-related factors decreased in a manner dependent on the rate at which new cells were generated. Moreover, an analysis of mRNA and protein levels indicated that KGM facilitated youth by increasing cell proliferation in UVB-damaged human fibroblasts. Thus, KGM is a highly effective natural agent for maintaining skin homeostasis by promoting the reconstitution of the dermal environment against UVB-induced acute senescence or skin damage.
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Affiliation(s)
- Kyung Ho Choi
- Department of Applied Biology, Ajou University, 206 World Cup-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16499, Korea;
| | - Sung Tae Kim
- Department of Pharmaceutical Engineering, Inje University, Gimhae-si, Gyeongsangnam-do 50834, Korea;
- Department of Nanoscience and Engineering, Inje University, Gimhae-si, Gyeongsangnam-do 50834, Korea
| | - Bum Ho Bin
- Department of Applied Biology, Ajou University, 206 World Cup-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16499, Korea;
- Correspondence: (B.H.B.); (P.J.P.); Tel.: +82-31-219-2618 (B.H.B.); +82-31-280-5639 (P.J.P.)
| | - Phil June Park
- AMOREPACIFIC R&D Center, 1920 Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Korea
- Correspondence: (B.H.B.); (P.J.P.); Tel.: +82-31-219-2618 (B.H.B.); +82-31-280-5639 (P.J.P.)
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15
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Characterization of carboxymethylated konjac glucomannan for potential application in colon-targeted delivery. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.045] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Hongbo T, Lan W, Yanping L, Siqing D. Effect of acidolysis and oxidation on structure and properties of konjac glucomannan. Int J Biol Macromol 2019; 130:378-387. [DOI: 10.1016/j.ijbiomac.2019.02.048] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 02/05/2019] [Accepted: 02/07/2019] [Indexed: 10/27/2022]
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17
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Acemi A, Çobanoğlu Ö, Türker-Kaya S. FTIR-based comparative analysis of glucomannan contents in some tuberous orchids, and effects of pre-processing on glucomannan measurement. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3681-3686. [PMID: 30638265 DOI: 10.1002/jsfa.9596] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 01/09/2019] [Accepted: 01/10/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Glucomannan (GM) is a polysaccharide of the mannan family of compounds found in some plant species. The dried and powdered tubers of some orchid species, collectively known as 'salep powder,' are a commercially important crop for human consumption and are one of the primary sources of GM. GM content is the primary indicator for the yield and quality of salep powder. We hypothesized that it would be more practical and accurate to measure GM content within tuber powder directly, prior to any purification or pre-processing. The GM content of tubers of 14 different orchid species was evaluated and compared using Fourier transform infrared (FTIR) spectroscopy and an enzymatic colorimetric method. RESULTS Among the analyzed modes, the sum of the peak areas at 873 and 812 cm-1 , which represent the CH bending attributed to the β-pyranose form of d-glucose and d-mannose, respectively, gave the only confirmation using colorimetric methods. It was found that the tubers of Himantoglossum caprinum and Serapias vomeracea had the highest GM concentrations among the analyzed species. After conducting different pre-processing steps on Serapias vomeracea tubers, it was found that treating the tubers with milk, or high temperature resulted in an apparent increase in GM concentrations. CONCLUSION Himantoglossum caprinum and Serapias vomeracea give the highest yields of GM and should be used for commercial horticulture. GM estimation should be made prior to any pre-processing. FTIR spectroscopy is effective and reliable for directly comparing GM content of different orchid species, without the need for any purification or pre-processing. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Arda Acemi
- Department of Biology, Faculty of Arts and Sciences, Kocaeli University, Kocaeli, Turkey
| | - Özmen Çobanoğlu
- Department of Biology, Faculty of Arts and Sciences, Kocaeli University, Kocaeli, Turkey
| | - Sevgi Türker-Kaya
- Department of Biology, Faculty of Arts and Sciences, Kocaeli University, Kocaeli, Turkey
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18
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Lin W, Ni Y, Wang L, Liu D, Wu C, Pang J. Physicochemical properties of degraded konjac glucomannan prepared by laser assisted with hydrogen peroxide. Int J Biol Macromol 2019; 129:78-83. [DOI: 10.1016/j.ijbiomac.2019.02.035] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 02/02/2019] [Accepted: 02/05/2019] [Indexed: 12/21/2022]
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19
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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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20
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Mirzaei M, Alimi M, Shokoohi S, Golchoobi L. Synergistic interactions between konjac-mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties. J Texture Stud 2018; 49:586-594. [PMID: 30187474 DOI: 10.1111/jtxs.12359] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 08/27/2018] [Accepted: 08/29/2018] [Indexed: 11/27/2022]
Abstract
In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%), and tragacanth (0.3%) gums in tomato ketchup was investigated comparing the physicochemical, rheological, texture, and sensory properties with the control sample containing 0.3% xanthan gum. Samples selected through viscosity and syneresis evaluation of the nine prepared samples were analyzed by color, flow behavior, frequency sweep, particle size, texture, and sensory experiments. Results indicated that increasing xanthan concentration did not have any significant effect on the apparent viscosity while considerable improvement was observed in the physical stability of ketchups containing konjac-mannan/xanthan ascribed to smaller particles with larger contact surfaces encouraging gel network formation. Highest a* and a*/b* was observed for konjac-mannan/xanthan (0.075%/0.225%) in which formation of hydrated gel granules of gums intensifies light diffraction due to the decreased particle size. This synergistically formed viscous three-dimensional gel network is responsible for the highest cohesiveness and gumminess of the same sample between the ketchup formulations containing two gums. Organoleptic properties of ketchup samples containing konjac-mannan/xanthan showed no significant difference with the control sample. PRACTICAL APPLICATIONS: Development of modern food technologies along with the lifestyle changes over the past few decades and grown public awareness of the relevance between health and nutrition have considerably increased the consumption of ready meals containing low-fat and fiber-rich functional condiments. Ketchup is a popular sauce thickened with tomato pulp powder, potato or corn starch, modified starch, and severally available hydrocolloids such as carboxymethyl cellulose, xanthan, guar, and locust bean gum. In this research work, mixtures of konjac-mannan and xanthan/tragacanth hydrocolloids are used to produce new ketchups with improved physical and rheological properties and lower prices.
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Affiliation(s)
- Massume Mirzaei
- Department of food science and technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mazdak Alimi
- Department of food science and technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Shirin Shokoohi
- Chemical, Polymeric and Petrochemical Technology Development Research Division, Research Institute of Petroleum Industry, Tehran, Iran
| | - Laleh Golchoobi
- Department of food science and technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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21
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Characterization of calcium alginate/ deacetylated konjac glucomannan blend films prepared by Ca2+ crosslinking and deacetylation. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.022] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Ren L, Wang X, Li S, Li J, Zhu X, Zhang L, Gao F, Zhou G. Effect of gamma irradiation on structure, physicochemical and immunomodulatory properties of Astragalus polysaccharides. Int J Biol Macromol 2018; 120:641-649. [PMID: 30171942 DOI: 10.1016/j.ijbiomac.2018.08.138] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 07/17/2018] [Accepted: 08/26/2018] [Indexed: 01/03/2023]
Abstract
Astragalus polysaccharides (APS) were treated with different gamma irradiation doses (10, 25, 50, 100 and 150 kGy) to investigate the effects of gamma radiation processing on structure, physicochemical and immunomodulatory properties. The results revealed both the number-average and weight-average molecular weight of APS significantly decreased with increasing irradiation dose, whereas the solubility was increased after irradiation. A decrease in the apparent viscosity, as well as an increase in amount of small fragments of APS granules was also observed with increasing irradiation dose. FT-IR spectra indicated that gamma irradiation introduced no significant changes into the functional group status of APS. High irradiation dose (>50 kGy) caused a significant increase of yellowness and a slightly decrease of thermal stability of APS. Further, the immunomodulatory activity of irradiated APS was evaluated on Caco2 cells. APS irradiated at dose of 25 kGy exhibited the highest ability to induce nitric oxide production and up-regulate the mRNA expression of inflammatory cytokines, occludin, zonula occludens protein-1 (ZO-1) and toll-like receptor 4 (TLR4), as well as the protein expression of ZO-1 and TLR4. These findings indicate that gamma irradiation modification with a proper dose enhance immunomodulatory activity of APS by improving physicochemical properties without changing the functional groups.
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Affiliation(s)
- Lina Ren
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xiaofei Wang
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China; College of Science, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Shan Li
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Jiaolong Li
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xudong Zhu
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China; College of Science, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Lin Zhang
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - Feng Gao
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - Guanghong Zhou
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
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23
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Zhu F. Modifications of konjac glucomannan for diverse applications. Food Chem 2018; 256:419-426. [DOI: 10.1016/j.foodchem.2018.02.151] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 11/21/2017] [Accepted: 02/27/2018] [Indexed: 10/17/2022]
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24
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Wang SQ, Huang GQ, Du YL, Xiao JX. Modification of Konjac Glucomannan by Reduced-Pressure Radio-Frequency Air Plasma. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0377] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe potential of reduced-pressure radio-frequency air plasma (RFAP) in the modification of konjac glucomannan (KGM) was investigated. KGM film was exposed to 100 W RFAP for 50 s, 100 s, 150 s, 200 s, and 250 s, ground, and then subjected to various characterizations. Fourier Transform Infrared Spectroscopy (FTIR) revealed that RFAP treatment increased the content of –OH groups in KGM, with the lowest and highest rise occurring at the exposure durations 150 s and 250 s, respectively. RFAP radiation decreased the solubility of KGM at certain exposure durations, but slightly increased its thermal stability. Exposure to RFAP for 150 s and 250 s increased the hardness of the resultant KGM gel, but decreased the viscosity and elasticity of the KGM solution in a duration-dependent manner. Scanning Electron Microscope (SEM) observation revealed that RFAP treatment led to rougher surfaces and XRD (X-Ray Diffraction) analysis indicated the destroyed crystallinity of KGM. Hence, RFAP has potential application in the modification of KGM.
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Yanuriati A, Marseno DW, Rochmadi, Harmayani E. Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume). Carbohydr Polym 2016; 156:56-63. [PMID: 27842852 DOI: 10.1016/j.carbpol.2016.08.080] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Revised: 08/15/2016] [Accepted: 08/25/2016] [Indexed: 11/26/2022]
Abstract
Porang is a potential source of glucomannan. This research objective was to find a direct glucomannan isolation method from fresh porang corm to produce high purity glucomannan. Two isolation methods were performed. In first method, sample was water dissolved using Al2(SO4)3 as flocculant for 15 (AA15) or 30 (AA30) minutes with purification. In second method, sample was repeatedly milled using ethanol as solvent and filtered for 5 (EtOH5) or 7 (EtOH7) times without purification. The characteristics of obtained glucomannan were compared to those of commercial porang flour (CPF) and purified konjac glucomannan (PKG). High purity (90.98%), viscosity (27,940 cps) and transparency (57.74%) of amorphous glucomannan were isolated by EtOH7. Ash and protein level significantly reduced to 0.57% and 0.31%, respectively, with no starch content. Water holding capacity (WHC) of EtOH7 glucomannan significantly enhanced, whereas its solubility was lower than those of PKG due to its ungrounded native granular form.
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Affiliation(s)
- Anny Yanuriati
- Department of Agricultural Technology, Sriwijaya University, Jl. Palembang Prabumulih Km. 32, Inderalaya, Ogan Ilir 30662, South Sumatra, Indonesia; Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1, Yogyakarta 55281, Indonesia.
| | - Djagal Wiseso Marseno
- Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1, Yogyakarta 55281, Indonesia
| | - Rochmadi
- Chemical Engineering Department, Faculty of Engineering, Gadjah Mada University, Jl. Grafika No. 2, Yogyakarta 55281, Indonesia
| | - Eni Harmayani
- Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1, Yogyakarta 55281, Indonesia
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Li L, Li H, Qian J, He Y, Zheng J, Lu Z, Xu Z, Shi J. Structural and Immunological Activity Characterization of a Polysaccharide Isolated from Meretrix meretrix Linnaeus. Mar Drugs 2015; 14:6. [PMID: 26729136 PMCID: PMC4728503 DOI: 10.3390/md14010006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 12/13/2015] [Accepted: 12/21/2015] [Indexed: 12/30/2022] Open
Abstract
Polysaccharides from marine clams perform various biological activities, whereas information on structure is scarce. Here, a water-soluble polysaccharide MMPX-B2 was isolated from Meretrix meretrix Linnaeus. The proposed structure was deduced through characterization and its immunological activity was investigated. MMPX-B2 consisted of d-glucose and d-galctose residues at a molar ratio of 3.51:1.00. The average molecular weight of MMPX-B2 was 510 kDa. This polysaccharide possessed a main chain of (1→4)-linked-α-d-glucopyranosyl residues, partially substituted at the C-6 position by a few terminal β-d-galactose residues or branched chains consisting of (1→3)-linked β-d-galactose residues. Preliminary immunological tests in vitro showed that MMPX-B2 could stimulate the murine macrophages to release various cytokines, and the structure-activity relationship was then established. The present study demonstrated the potential immunological activity of MMPX-B2, and provided references for studying the active ingredients in M. meretrix.
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Affiliation(s)
- Li Li
- School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China.
| | - Heng Li
- School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China.
| | - Jianying Qian
- School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China.
| | - Yongfeng He
- School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China.
| | - Jialin Zheng
- School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China.
| | - Zhenming Lu
- School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China.
| | - Zhenghong Xu
- School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China.
| | - Jinsong Shi
- School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China.
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Zhao X, Li J, Jin W, Geng X, Xu W, Ye T, Lei J, Li B, Wang L. Preparation and characterization of a novel pH-response dietary fiber: chitosan-coated konjac glucomannan. Carbohydr Polym 2014; 117:1-10. [PMID: 25498602 DOI: 10.1016/j.carbpol.2014.09.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2013] [Revised: 08/30/2014] [Accepted: 09/10/2014] [Indexed: 11/25/2022]
Abstract
The purpose of this study was to prepare a kind of novel pH-response dietary fiber from chitosan-coated konjac glucomannan (KGM) powders (KGM/Chitosan or K/C powders) by a physical grind method. The K/C powders were selectively soluble in aqueous solutions of different pH. Meanwhile, the coated chitosan could largely decrease the viscosity of KGM in neutral condition, which is the main limitation for KGM application in food industry. Fourier-transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), X-ray photoelectron spectroscopy (XPS), swelling ability and rheological measurements were utilized to characterize the performance of K/C powders. K/C powders exhibited much higher viscosity and swelling ability in acidic condition than in neutral condition. Therefore, this study will extend the application of KGM in food industry and in other pH-specific applications as well.
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Affiliation(s)
- Xiaoguo Zhao
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jing Li
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Weiping Jin
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaopeng Geng
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wei Xu
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ting Ye
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jieqiong Lei
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Ling Wang
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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