Fenugreek gum improves the rheological properties of konjac glucomannan in dynamic simulated digestion system and delays its gastric emptying.

Abstract

The physicochemical properties of konjac glucomannan (KGM) are impaired in the harsh gastrointestinal tract, which may reduce its effectiveness in physiological functions. In this paper, fenugreek gum (FG) with high water holding capacity and stability was used as a gastric protectant for KGM, and the effects of the KGM-FG complexes with different composite ratios on gastric emptying were researched by in vitro dynamic simulated gastric digestion system. The results showed that FG significantly enhanced the delayed gastric emptying properties of KGM. Adding FG reduced the apparent viscosity, flow behavior, and mechanical properties of KGM. The simulated gastric fluid (SGF) decreased the apparent viscosity of the KGM-FG complex and increased the microstructure network density of the KGM-FG complex compared with the water system. FG helped the structure of the KGM-FG complexes become more stable and trapped more water in the stomach. The KGM-FG complex with high viscosity, mechanical modulus, and frictional resistance in a dynamic simulated digestion system increased gastric retention. The KGM-FG complex with a composite ratio 5:5 showed the best performance and a potential satiety-enhancing property. The results provided a theoretical basis for designing satiety food formulations that help control energy intake and body weight.