Regulatory effects of konjac fiber on chyme digestion and microbiota and its satiety-enhancing mechanism in gastrointestinal tract

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-12 DOI:10.1016/j.foodhyd.2025.111347

Sha Li , Jing Li , Bin Li

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Abstract

Food digestion and fermentation are closely related to satiety and fiber structure. Structure of konjac fiber (KF) remains intact during gut digestion, and thus KF can reflect dietary pattern of ancient raw food. This study investigated the digestion and fermentation of KF prepared at different konjac glucomannan (KGM) additional concentrations (1.0 %, 1.5 %, 2.0 %, and 2.5 %) in the entire gastrointestinal tract by examining its physical properties (hydration, absorption, swelling, and texture properties) and the functionality (digestibility and fermentability). The results indicated that the hardness and hydration property of KF were significantly positively correlated with the enhancement of gas and acid production, absorption, and gastric retention (p < 0.05). KF with smaller pore size exhibited the more significant inhibitory effect on the enzymatic reaction. KF with densely stacked structure (added with 2.0 % and 2.5 % KGM) showed high swelling and water-holding capacities, and thus they had the great potential to enhance the satiety. The 2.0 % KGM fiber exhibited the highest hardness and chewiness, making it an excellent satiety-enhancing food. Our data demonstrated that KF delayed chyme gastric emptying in the stomach, inhibited starch hydrolysis in the small intestine, increased SCFA production in large intestine, and promoted the proliferation of beneficial bacteria Ligilactobacillus, Lactobacillus, and Bifidobacteria, thereby enhancing satiety. This study clarified the relationship between KF physical properties and its functionality and revealed the satiety enhancement mechanism by KF for the first time. Our findings offer valuable references for developing satiety-enhancing food, and provide insight into ancient dietary pattern of raw food.

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食物的消化和发酵与饱腹感和纤维结构密切相关。魔芋纤维（KF）的结构在肠道消化过程中保持不变，因此魔芋纤维可以反映古代生食的膳食模式。本研究通过检测魔芋葡甘聚糖（KGM）的物理特性（水合、吸收、膨胀和质地特性）和功能性（消化率和发酵性），研究了不同魔芋葡甘聚糖（KGM）添加浓度（1.0%、1.5%、2.0% 和 2.5%）制备的魔芋纤维在整个胃肠道中的消化和发酵情况。结果表明，KF 的硬度和水合特性与气体和酸的产生、吸收和胃滞留的增强呈显著正相关（p <0.05）。孔径越小的 KF 对酶反应的抑制作用越明显。具有致密堆积结构的 KF（添加 2.0 % 和 2.5 % KGM）显示出较高的膨胀和持水能力，因此它们具有增强饱腹感的巨大潜力。2.0 % KGM 纤维的硬度和咀嚼性最高，是一种极佳的饱腹感增强食品。我们的数据表明，KF能延缓胃中食糜的胃排空，抑制小肠中淀粉的水解，增加大肠中SCFA的产生，促进有益菌--半乳杆菌、乳酸杆菌和双歧杆菌的增殖，从而增强饱腹感。这项研究阐明了 KF 的物理特性与其功能之间的关系，并首次揭示了 KF 增强饱腹感的机制。我们的研究结果为开发增加饱腹感的食品提供了宝贵的参考，并为了解古代生食的饮食模式提供了启示。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.