Article
Chemistry, Applied
Meng Wang, Yun-Cheng Li, Fan-Bing Meng, Qiao Wang, Zheng-Wu Wang, Da-Yu Liu
Summary: In this study, honeysuckle leaf extract was added to the CMKH composite film. The addition of honeysuckle leaf extract slightly decreased the water vapor barrier properties of the film, but completely blocked UV transmission. The film with honeysuckle leaf extract showed higher elongation at break and exhibited strong antioxidant and antimicrobial activities.
Article
Chemistry, Multidisciplinary
Marta Redondo, Rafaela Presa, Pedro L. Granja, Marco Araujo, Aureliana Sousa
Summary: This study successfully developed degradable Konjac glucomannan (KGM) hydrogels for 3D cell culture and achieved cell-material interactions by modifying and grafting bioactive peptides into KGM. The results show great potential for the further application of KGM in tissue engineering.
MATERIALS TODAY CHEMISTRY
(2023)
Article
Food Science & Technology
Phattanit Tripetch, Supaporn Lekhavat, Sakamon Devahastin, Naphaporn Chiewchan, Chaleeda Borompichaichartkul
Summary: Konjac glucomannan (KGM) is a high-molecular-weight polysaccharide that can be depolymerized into oligomers with high antioxidant activities.
Article
Agriculture, Multidisciplinary
Ziqiang Duan, Yuntao Wang, Xiao Yu, Nan Wu, Jie Pang, Yanhong Bai
Summary: In this study, the effects of konjac oligo-glucomannan (KOG) on the emulsifying properties of myofibrillar protein (MP) were investigated. It was found that the addition of KOG altered the tertiary conformation of MP, resulting in improved emulsifying activity, decreased particle size, and improved physical stability of the emulsion. The findings suggest that KOG interacts with MP at the oil-water interface, forming a stable interface film to enhance the emulsifying properties of MP.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Xiao-yan Chang, Yuan-yuan Liu, Meng-meng Hu, You-qian Liu, Cui-hua Jiang, Qi Wang, Qiao-mei Jin, Dong-jian Zhang, Zhi-qi Yin, Jian Zhang
Summary: This study compared the effects of GKOS and MKOS on constipated rats and found that MKOS had a more prominent effect on species richness. They exhibited diverse modulatory effects on different genera but showed no statistical difference in defecation parameters, gastrointestinal transit, serum parameters, and mucous secretion. Overall, MKOS and GKOS had similar therapeutic effects on constipation while exerting differential regulatory function on gut microbiota in vivo.
Article
Food Science & Technology
Wenjin Wu, Feng Que, Xuehong Li, Liu Shi, Wei Deng, Xiaoyan Fu, Guangquan Xiong, Jing Sun, Lan Wang, Shanbai Xiong
Summary: This study investigated the effect of konjac glucomannan enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp. The results showed that the molecular weight of KGM enzymatic hydrolysates influenced the gel's hardness, whiteness, and water distribution. The addition of K2 improved gel strength and water distributions.
Article
Biochemistry & Molecular Biology
Kai Chen, Runmiao Tian, Guojuan Xu, Kao Wu, Yi Liu, Fatang Jiang
Summary: In this study, composite coatings (KC) were fabricated using konjac glucomannan (KGM) and curdlan. The rheological properties of the coating solutions were investigated, and the coatings were characterized by various methods. Results showed that the addition of curdlan improved the properties of KGM coatings. The KGM-curdlan composites exhibited good compatibility and uniformity, and the K3C2 coating showed the best performance. The application of K3C2 coating effectively reduced weight loss, decay, and delays in the deterioration of cherry tomatoes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Filipa Guerreiro, Jorge F. Pontes, Maria Manuela Gaspar, Ana M. Rosa da Costa, Maria Leonor Faleiro, Ana Grenha
Summary: This study investigates the use of spray-dried konjac glucomannan (KGM) microparticles as carriers for antitubercular drugs to treat pulmonary tuberculosis. The results show that KGM microparticles are efficiently taken up by macrophages, and microencapsulation does not affect the activity of the drugs against Mycobacterium bovis. In vitro and in vivo safety evaluations show no significant cell toxicity or inflammatory response after exposure to KGM microparticles.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Qian Zhang, Sicong Yan, Rong Zhou, Xu Yan, Peineng Zhu, Lingyun Chen, Fatang Jiang
Summary: In this study, a new horizontal casting device and multiple characterization techniques were used to evaluate the compatibility and stability of Konjac glucomannan (KGM) and starch composite systems. The results showed that KGM and starch could form stable dispersions and films with good compatibility at certain ratios. This research provides valuable insights into the interaction mechanism between polysaccharides and starch and offers new perspectives and methods for the development of food design tools.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yao Li, Ting Gong, Hongjia Lu, Senquan Ma, Xiong Liu
Summary: Depolymerized konjac glucomannan (KGM) prepared through oxidation and enzymehydrolysis showed better health benefits than natural KGM. The differences in chemical structure between the oxidized KGM (OKGM) and enzymehydrolyzed KGM (EKGM) influenced their fermentability and gut microbiota modulation. OKGM groups exhibited lower reducing sugar concentrations, higher residual carbohydrate contents, and higher production of acetic and propionic acids, while EKGM groups showed higher production of butyric acids. The relative abundances of certain bacteria species also differed between OKGM and EKGM groups.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jingya Song, Jingjing Zhou, Xiang Li, Peilin Li, Guozheng Tian, Chi Zhang, Dazhai Zhou
Summary: By introducing konjac glucomannan as a stabilizer, this study successfully prepared KGM-SeNPs with high biological activity and low toxicity, optimized reaction parameters, and demonstrated potential applications in food and pharmaceutical products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Weimin Tang, Yanjun Wei, Wenjing Lu, Di Chen, Qin Ye, Cen Zhang, Yufeng Chen, Chaogeng Xiao
Summary: This study developed an ovalbumin-carboxymethyl konjac glucomannan nano-delivery system to enhance the bioavailability of naringin. The optimized processing parameters resulted in nanoparticles with high encapsulation efficiency and improved bioaccessibility.
Article
Biochemistry & Molecular Biology
Yan Chen, Xuefeng Gao, Bin Li, Jing Tian
Summary: The study investigated the effects of the interaction between konjac glucomannan (KGM) and dihydromyricetin (DMY) on KGM's viscosity, hydration capacity, and DMY's thermal stability. Contrary to most reports, adding DMY to KGM increased viscosity and hydration capacity and improved DMY's retention and radical scavenging capacity under heating conditions. The KGM-DMY complex was characterized as a non-covalent compound connected by hydrogen bonds. This study is beneficial for the development of polyphenol-enriched nutrition based on KGM, particularly in terms of satiety, appetite regulation, and glucose regulation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Gaiying Li, Yongchao Jiang, Mengya Li, Wenjie Zhang, Qian Li, Keyong Tang
Summary: In this study, oxidized konjac glucomannan (OKG) with different molecular weights were used as polysaccharide crosslinker to reinforce gelatin-based hydrogels. The results indicated that higher molecular weight OKG increased the mechanical strength and self-healing ability of the composite hydrogels, as well as promoted cell proliferation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
Junhua Li, Qian Zhang, Cuihua Chang, Luping Gu, Yujie Su, Yanjun Yang, Qi Han
Summary: This study used konjac glucomannan to improve the properties of soy protein isolate/kappa-carrageenan composite hydrogels, increasing their viscoelasticity and slow release behavior of glucose.
EUROPEAN POLYMER JOURNAL
(2022)