Optimization on production of konjac oligo‐glucomannan and their effect on the gut microbiota

• Main Authors: Catarina Aprilia Ariestanti, Vatcharee Seechamnanturakit, Eni Harmayani, Santad Wichienchot
• Format: Article
• Language: English
• Published: Wiley 2019-02-01
• Series: Food Science & Nutrition
• Subjects: enzymatic hydrolysis; konjac oligo‐glucomannan; prebiotic index; short‐chain fatty acids
• Online Access: https://doi.org/10.1002/fsn3.927

Abstract Konjac glucomannan (KGM) is a polysaccharide extracted from Amorphophallus konjac, and its degradation product is konjac oligo‐glucomannan (KOG). The aim of this study was to produce KOG from KGM and to evaluate its effect on the gut microbiota in fecal batch culture. KOG was produced by enzymatic hydrolysis using β‐mannanase. The optimum conditions were as follows: reaction temperature of 48°C, reaction time of 4 hr, pH of 5.5 and E/S of 0.05% followed by purification step using 3,000 NMWC ultrafiltration (UF) membrane pore size. The effect of KOG on changes in human fecal bacterial populations and short‐chain fatty acids (SCFAs) production was evaluated. The results showed that low‐molecular weight KOG (LKOG) from purification step with concentration of 9.54 mg/ml, and a prebiotic index (PI) of 0.76 was successfully produced. LKOG can enhance the production of butyric acid in the colon with the highest concentration (8.24 mM) found at 72 hr fermentation.