羧甲基魔芋葡甘聚糖理化性质及对肠道发酵环境的影响

Physico-chemical Properties of Carboxymethyl Konjac Glucomannan and Its Effect on Intestinal Fermentation Environment

为深入了解羧甲基魔芋葡甘聚糖(carboxymethyl konjac glucomannan,CMK)的性能,本实验对其基本理化性质进行测定,并分析其对肠道发酵环境的影响,初步判定其是否会对肠道健康产生危害。结果表明:CMK的表观特性与魔芋葡甘聚糖(konjac glucomannan,KGM)较为相似,仍呈粉状,无臭无味,易溶于水,不溶于乙醇、乙醚等有机溶剂,但黏度显著降低,灰分含量显著增加。此外,通过体外发酵实验发现,与空白组相比,CMK对发酵产气量和短链脂肪酸含量均无显著影响(P>0.05),且对NH3-N含量有显著的降低作用,对大肠杆菌、双歧杆菌既无促生作用也无抑制作用,而对乳酸菌则显示了一定的促生作用。总之,相较KGM对肠道健康潜在的促进作用,CMK则对肠道健康无损害作用,也可说明它对肠道发酵环境是安全的。

Carboxymethyl konjac glucomannan(CMK) made from konjac glucomannan(KGM) from Amorphophallus bulbifer shows a good film-forming property. CMK-KGM blend membrane has a better strength of extension and elongation at break and a similar clarity when compared to the film made from simplex KGM. However, there has been no published report regarding the intestinal health effect of CMK. For better understanding CMK, we investigated its physico-chemical properties and fermentation characteristics in vitro. The results showed similar apparent properties between KGM and CMK. Both of them were odorless, soluble in water and insoluble in ethanol, ether and other organic solvents, but CMK had significantly higher ash content and significantly lower viscosity. Moreover, results of in vitro fermentation showed that CMK showed very slight effect on gas production or the content of short-chain fatty acid(SCFA) but resulted in a significant reduction in NH3-N content. CMK neither promoted nor inhibited the growth of Bifidobacterium or E. coli, but had a promoting effect on the growth of Lactobacillus. To conclude, while the potential role of KGM in promoting intestinal health, CMK has no adverse effect on intestinal health.