Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots

Osteoclastogenesis Inhibitor and Antioxidant Properties of Konjac Glucomannan in a Periodontitis Mice Model: An In Vivo Study

Background

Periodontitis is an inflammatory disease caused by specific microorganisms that gradually damage the periodontal and tooth-supporting tissues, thereby reducing a person's quality of life. Periodontal disease is closely associated with high reactive oxygen species (ROS) levels, with a high receptor activator of nuclear factor kβ ligand (RANKL)/osteoprotegerin (OPG) ratio. Konjac glucomannan (KGM) is produced from the porang root, which has several properties. For example, it can reduce oxidative stress. The current study analyzed the osteoclastogenesis inhibitory and antioxidant properties of KGM based on histomorphometric findings, RANKL/OPG ratio, and ROS levels in the Swiss Webster mouse periodontitis model.

Methods

Eight-week-old male Swiss Webster mice were divided into the nonligation, nonligation + KGM, ligation + Porphyromonas gingivalis, and ligation + P. gingivalis + KGM groups. KGM suspension was administered for 14 days. Periodontitis induction was performed from 7th to 14th day. On the 14th day, maxillae, gingival, and gingival crevicular fluid samples were collected to assess the histomorphometry of bone damage, gene expression ratio of RANKL/OPG, and ROS protein levels.

Results

The periodontitis group pretreated with KGM presented with significantly reduced alveolar bone damage, RANKL/OPG ratio, and ROS level than without KGM group. KGM treatment had no harmful/toxic effects in mice.

Conclusion

Administration of KGM could act as an adjunctive in periodontal therapy by suppressing periodontal disease via osteoclastogenesis inhibitory and antioxidant properties.

Nanocoating-konjac application as postharvest handling to extend the shelf life of Siamese oranges

Siamese orange fruit is very popular today, driven by the increasing public demand or healthy food. Siamese oranges contain bioactive phenolic compounds, carotenoids, vitamins, minerals, and fiber which are good for health. The weakness of Siamese oranges is their quality declines quickly and their short shelf life. Postharvest handling with the application of coatings from natural ingredients to extend the shelf life of orange fruits is currently needed to reduce the use of synthetic materials. Natural ingredients that have the potential to be used as base materials for coatings are konjac tubers because they contain glucomannan polysaccharides and bioactive compounds that can form coatings. The purpose of this study was to determine the effect of nanocoating-konjacon the shelf life of Siamese oranges. The research began with the preparation of the nanocoating-konjac formula as the main ingredient of the nanocoating and the application of the nano coating-konjac on the surface of Siamese oranges. This study used a completely randomized two-factor design, namely nanocoating-konjac application (without coating, coating, and nanocoating) and storage time (0, 5, 10, and 15 days), three replications. Variables observed: Weight loss, number of damaged fruits, color, texture, acidity, total soluble solids, water content, vitamin C, and total plate count. The data obtained was tested for diversity with SPSS, if it shows differences the test is continued with Duncan's Multiple Range Test. The conclusion of this research is the application of nanocoating-konjac, coating-konjac and without coating on Siamese oranges to determine the effect of weight loss, number of damaged fruits, color, texture, acidity, total dissolved solids, water content, vitamin C, and total plate count during storage. This research recommends that the application of nanocoating-konjac as postharvest handling can extend the shelf life of Siamese oranges until the 10th days.

Prebiotic Functions of Konjac Root Powder in Chocolate Milk Enriched with Free and Encapsulated Lactic Acid Bacteria

This study investigated the prebiotic functions of Konjac root powder (KRP) when added to chocolate milk (ChM) enriched with 2% of free or microencapsulated lactic acid bacteria (FLAB or ELAB). The effects of different concentrations of KRP (0%, 2% and 4%) and refrigerated storage time on the physical, chemical and microbiological characteristics of this chocolate milk were examined. The results show that pH significantly declined (p < 0.05), while titratable acidity increased in all ChM samples with KRP and FLAB or ELAB during refrigerated storage. The pH values ranged from 6.0 ± 0.03 in samples enriched ELAB and 4% KRP to 6.33 ± 0.03 in ChM enriched with FLAB and 2% KRP. Viscosity of ChM was affected mainly by the added amounts of KRP and storage time. The largest viscosity (5500 cP) was observed in all samples containing 4% KPR on day zero and decreased significantly (p < 0.05) over storage time to reach 2800 cP in ChM samples containing 0% LAB and 4% KRP after 21 days of storage. Changes in LAB counts proved the initial hypothesis that KRP could act as prebiotics in the presence of LAB using chocolate milk as a carrier. The initial LAB counts in inoculated samples on day zero of refrigeration storage were not significantly different (p > 0.05) among all treatments. However, ChM enriched with 2% and 4% KRP and ELAB revealed significantly (p < 0.05) larger LAB counts (4.91 ± 0.78 and 5.0 ± 0.57 log CFU/mL, respectively) than the control (3.85 ± 0.55 log CFU/mL) after 21 days of storage.