Oxidized konjac glucomannan: A safe dietary fiber influencing mouse gut microbiota

Yao Li; Hongjia Lu; Chao Liao; Xiong Liu

doi:10.1016/j.fochx.2023.101089

Oxidized konjac glucomannan: A safe dietary fiber influencing mouse gut microbiota

Food Chem X. 2023 Dec 21:21:101089. doi: 10.1016/j.fochx.2023.101089. eCollection 2024 Mar 30.

Authors

Yao Li^{1

2}, Hongjia Lu³, Chao Liao^{2

4}, Xiong Liu²

Affiliations

¹ College of Food Science and Engineering, Hainan University, Haikou 570228, China.
² College of Food Science, Southwest University, Chongqing 400715, China.
³ College of Landscape Architecture and Life Science, Chongqing University Of Arts and Sciences, Chongqing 402160, China.
⁴ Quality Supervision Center of Wuliangye Co. Ltd., Sichuan 644000, China.

Abstract

In this 13-week study, the potential effects of oxidized konjac glucomannan (OKGM) on ICR mice's metabolic health and gut microbiota were investigated and contrasted with enzyme-hydrolyzed KGM (EKGM) at a same molecular weight. Mice were fed diets containing 0 %, 2.5 %, 5.0 %, and 7.5 % of OKGM for 13 weeks. Results indicated that OKGM induced no adverse effects, with overall health, body weight gain, food consumption, and clinical pathology parameters being comparable to the control group. The no-observed-adverse-effect-level for OKGM was determined at 7.5 % in the diet, corresponding to 10.21 and 12.01 g/kg/day for male and female mice, respectively. OKGM intake positively regulated gut microbiota, characterized by a reduction in the relative abundance of Firmicutes, an increase in Bacteroidetes, and an enhanced presence of Lactobacillus, particularly Lactobacillus reuteri. In comparison, EKGM differently modulated the microbiota, notably increasing Muribaculaceae. These findings suggest that OKGM has the potential to be a functional food additive.

Keywords: Gut microbiota; Oral toxicity; Oxidized konjac glucomannan.