title: Molecular weight distribution and fermentation of mechanically pre-treated konjac enzymatic hydrolysates.
abstract: There is interest in novel fibers as potential prebiotics for new and reformulated food products. Two konjac glucomannan (KGM) hydrolysates were developed by enzymatic hydrolysis with (KGMH I) or without (KGMH II) mechanical shear pre-treatment. These were characterized and evaluated as fermentation substrates using five lactobacilli and three bifidobacteria. Enzymatic treatment of native KGM reduced the average molecular weights of supernatant and pellet by ∼3-fold. Additional mechanical shear pre-treatment further reduced supernatant and pellet molecular weights by 5% and 35%, respectively. We postulated that pulverized and depolymerized short-chain KGM would better promote the growth of lactobacilli and bifidobacteria. Most lactobacilli fermented KGM hydrolysates. Lactobacillus acidophilus and Lactobacillus plantarum fermented KGMH I and II better than they fermented inulin. Overall, bifidobacteria were not strong fermenters of KGM hydrolysates. Both pulverization and enzymatic depolymerization significantly affected KGM molecular weight, suggesting that human gastrointestinal bacteria can utilize KGM hydrolysates with reduced weights.
authors.affiliation: Analytical Sciences, PepsiCo Global R&D, 7701 Legacy Drive, Plano, TX 75024, United States. Electronic address: Jun.Yang@pepsico.com.
authors.forename: Jun
authors.initials: J
authors.lastname: Yang
authors.affiliation: Biotechnology Services and Consulting Inc., 517 Parkway Boulevard, Coppell, TX 75019, United States.
authors.forename: Natale
authors.initials: N
authors.lastname: Vittori
authors.affiliation: Dept. of Grain Science & Industry, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: Weiwei
authors.initials: W
authors.lastname: Wang
authors.affiliation: Dept. of Grain Science & Industry, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: Yong-Cheng
authors.initials: YC
authors.lastname: Shi
authors.affiliation: Dept. of Food Science & Human Nutrition, University of Illinois-UC, Urbana, IL 61801, United States.
authors.forename: Jennifer L
authors.initials: JL
authors.lastname: Hoeflinger
authors.affiliation: Dept. of Food Science & Human Nutrition, University of Illinois-UC, Urbana, IL 61801, United States.
authors.forename: Michael J
authors.initials: MJ
authors.lastname: Miller
authors.affiliation: Nutrition, PepsiCo Global R&D, 7701 Legacy Drive, Plano, TX 75024, United States. Electronic address: Yang.Pan@pepsico.com.
authors.forename: Yang
authors.initials: Y
authors.lastname: Pan
mesh_terms: D031056:Amorphophallus; D001644:Bifidobacterium / Q000378:metabolism; D005285:Fermentation; D007778:Lactobacillus / Q000378:metabolism; D008351:Mannans / Q000378:metabolism*; D008970:Molecular Weight; D011492:Protein Hydrolysates / Q000737:chemistry / Q000378:metabolism*
chemical_list: D008351:Mannans; D011492:Protein Hydrolysates
keywords: Enzymatic hydrolysis; Fermentation; GI bacterial growth; Konjac glucomannan (KGM); Konjac glucomannan hydrolysates (KGMH); Molecular distribution