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Evaluation of Prebiotic Functions of Konjac Glucomannan and Its Derivatives by Fermentation in vitro

QIN Qingjuan1, DENG Li1, XU Xiaoqing1, WANG Xiaoyan1, ZHONG Geng1,2,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China; 2. National Undergraduate Experiment Teaching
    Demonstration Center of Food Science and Engineering, Southwest University, Chongqing 400716, China;
    3. Chongqing Special Food Engineering Technology Research Center, Chongqing 400716, China
  • Online:2015-08-15 Published:2015-08-17

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Abstract:

Objective: To evaluate the prebiotic functions of konjac glucomannan (KGM), konjac oligosaccharides, and
deacetyled konjac glucomannan (D-KGM) in the intestine. Methods: Anaerobic fermentation in vitro with the fresh mouse
cecum contents was carried out using 1 g/100 mL KGM, KOS and D-KGM as carbon sources, respectively. The pH,
bacterial enumeration, and short-chain fatty acids (SCFAs) of the fermented broth were measured. Results: Compared
with the positive control (with GLU as carbon source), the pH of the fermented broths with KGM and KOS was much
lower. Meanwhile, SCFAs, lactobacilli and bifidobacteria increased significantly, while the potentially pathogenic bacteria
(Escherichia coli, Bacterium fusiformis and Bacteroidetes) did not change obviously. The broth of D-KGM presented no
obvious difference compared with the negative control (without carbon source). Conclusion: The prebiotic functions of
KGM and KOS are conspicuous, but D-KGM has no prebiotic function.

Key words: konjac glucomannan (KGM), konjac oligosaccharides (KOS), deacetyled konjac glucomannan (D-KGM);prebiotic function, fermentation in vitro

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