In vitro simulated fermentation to explore the effects of KGM and KOS on different gastrointestinal microenvironments

  • ZHANG Qi ,
  • SUN Rui ,
  • JIA Xiaoqian ,
  • ZHANG Yang ,
  • ZHONG Geng
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  • (College of Food Science, Southwest University, Chongqing 400715,China)

Received date: 2019-10-10

  Online published: 2020-04-24

Abstract

The influence of microorganisms in different gastrointestinal segments on body health has attracted worldwide attention. The interaction between different gastrointestinal microenvironment, konjac glucomannan (KGM) and konjac oligosaccharides (KOS) is a hot topic. KGM and KOS were used as carbon sources, respectively,and cultured microorganisms in different gastrointestinal segments using YCFA medium.At the same time, a glucose control and a blank control test without carbon source were performed. The index of pH, viscosity, colonies number, short-chain fatty acids (SCFAs), total sugar and reducing sugar of different fermentation broth were measured. The results showed that the pH of the fermentation broth added with KGM and KOS decreased, the content of SCFAs increased, and the colonies number increased compared with those of the control groups. In addition, KGM significantly increased the viscosity, slightly decreased the total sugar and reducing sugar content in gastric and small intestinal fermentation broth. While, the content of reducing sugar in large intestine fermentation broth increased first and then decreased with the extension of fermentation time. In conclusion, KGM and KOS can regulate the environment of different gastrointestinal segments. It provides a new idea for the application of KGM and KOS.

Cite this article

ZHANG Qi , SUN Rui , JIA Xiaoqian , ZHANG Yang , ZHONG Geng . In vitro simulated fermentation to explore the effects of KGM and KOS on different gastrointestinal microenvironments[J]. Food and Fermentation Industries, 2020 , 46(6) : 25 -32 . DOI: 10.13995/j.cnki.11-1802/ts.022510

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