Enzymatic Production and Characterization of Konjac Glucomannan Oligosaccharides

S.A. Albrecht, G.C.J. van Muiswinkel, Jiqiang Xu, H.A. Schols, A.G.J. Voragen, H. Gruppen

Research output: Contribution to journalArticleAcademicpeer-review

36 Citations (Scopus)

Abstract

Enzymes from a balanced human gut flora are promising tools to design prebiotic oligosaccharides. In this study, we investigated the action of enzymes from fecal bacteria on the complex polysaccharide konjac glucomannan (KGM). The oligosaccharides produced were compared to oligosaccharides from KGM digests with fungal endo-ß-(1,4)-glucanase (EG) or endo-ß-(1,4)-mannanase (EM). For this purpose, the oligosaccharides from the different digests were first studied for their structural characteristics like monosugar composition and exo-enzymatic degradability, as monitored by capillary electrophoresis with laser-induced fluorescence detection. Whereas the oligosaccharides produced by EG and EM were characteristic for the selectivity of the respective enzyme in cleaving the mannose-/glucose-sugar linkages of KGM, oligosaccharides produced by the fecal enzymes did not point to a sugar-selective degradation. The oligosaccharide fragments from the different digests indicated the KGM polysaccharide to be composed of a backbone composed of short mannose and glucose sequences, to which branches rich in mannose are attached.
Original languageEnglish
Pages (from-to)12658-12666
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number23
DOIs
Publication statusPublished - 2011

    Fingerprint

Keywords

  • in-vitro fermentation
  • human colonic microbiota
  • dietary modulation
  • prebiotics
  • purification
  • microflora
  • mannan
  • inulin
  • pigs

Cite this