Introducing Capillary Electrophoresis with Laser-Induced Fluorescence Detection (CE-LIF) for the Characterization of Konjac Glucomannan Oligosaccharides and Their in Vitro Fermentation Behavior

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

Research output: Contribution to journalArticleAcademicpeer-review

42 Citations (Scopus)

Abstract

The application of capillary electrophoresis with laser-induced fluorescence detection (CE-LIF) as a tool for the characterization of complex carbohydrate structures was investigated for konjac glucomannan (KGM) oligosaccharide mixtures and the monitoring of their structural changes during 72 h of in vitro fermentation with human gut flora. Different types of KGM oligosaccharide mixtures were produced from a KGM polysaccharide using endo-ß-(1,4)-mannanase and endo-ß-(1,4)-glucanase. Distinction of structures emerging from different enzymatic KGM digests and detection of acetylated oligosaccharides were possible by both CE-LIF and matrix-assisted laser desorption/ionization¿time-of-flight mass spectrometry (MALDI-TOF MS). Using CE-LIF it could be shown that the endo-ß-(1,4)-glucanase digest exhibited a large degradability of the DP2, DP3, DP5, and DP6 components during in vitro fermentation, whereas the endo-ß-(1,4)-mannanase digest was digested only slightly, thereby highlighting the influence of structural characteristics on the fermentability by human gut flora
Original languageEnglish
Pages (from-to)3867-3876
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number9
DOIs
Publication statusPublished - 2009

Keywords

  • human colonic microbiota
  • nonstarch polysaccharides
  • liquid-chromatography
  • dietary modulation
  • fecal microflora
  • purification
  • prebiotics
  • bacteria
  • mannan
  • meal

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