Deacetylated Konjac Glucomannan Is Less Effective in Reducing Dietary-Induced Hyperlipidemia and Hepatic Steatosis in C57BL/6 Mice.
Konjac gel foods that mainly consist of deacetylated konjac glucomannan (Da-KGM) are considered to have the same health benefits as native konjac glucomannan (KGM); however, no definitive data support this notion. The objective of this study was to compare the effects of Da-KGM and KGM on the hyperlipidemia and liver steatosis induced by high-fat diet feeding and to investigate the underlying molecular mechanisms. C57BL/6 mice were fed (1) normal chow diet, (2) high-fat diet, (3) HFD with KGM, or (4) HFD with Da-KGM for 10 weeks. KGM, but not Da-KGM, showed decreased fat accumulation, improved blood and liver lipid profiles, and prevention of liver lipid droplet deposition compared with HFD. Compared with Da-KGM, KGM increased the outputs of fecal bile acid (KGM 22.5 ± 2.34 mg/g vs Da-KGM 19.3 ± 1.87 mg/g), fat (KGM 5.56 ± 0.68 mg/g vs Da-KGM 4.42 ± 0.57 mg/g) and cholesterol (KGM2.67 ± 0.43 mg/g vs Da-KGM 1.78 ± 0.28 mg/g), fecal concentrations of total short-chain fatty acids (KGM 103 ± 14.8 μmol/g vs Da-KGM 74.5 ± 8.49 μmol/g), and improved hepatic antioxidant status and upregulated CYP7A1 and LDLR gene expression. These findings suggest that deacetylation of KGM negatively affects its fermentation characteristics and its inhibition of lipid absorption, which thereby reduces Da-KGM's health benefits.
Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University , Guangzhou 510642, China.
Mei-Ying
http://orcid.org/0000-0002-5902-044X
MY
Li
Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University , Guangzhou 510642, China.
Guan-Ping
GP
Feng
Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University , Guangzhou 510642, China.
Hong
H
Wang
Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University , Guangzhou 510642, China.
Rui-Li
RL
Yang
Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University , Guangzhou 510642, China.
Zhenlin
Z
Xu
Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University , Guangzhou 510642, China.
Yuan-Ming
YM
Sun
D000107:Acetylation; D031056:Amorphophallus / Q000737:chemistry*; D000818:Animals; D000975:Antioxidants / Q000378:metabolism; D002790:Cholesterol 7-alpha-Hydroxylase / Q000235:genetics / Q000378:metabolism; D059305:Diet, High-Fat / Q000009:adverse effects; D005234:Fatty Liver / Q000178:diet therapy* / Q000235:genetics / Q000378:metabolism; D006801:Humans; D006949:Hyperlipidemias / Q000188:drug therapy* / Q000235:genetics / Q000378:metabolism; D008297:Male; D008351:Mannans / Q000008:administration & dosage* / Q000737:chemistry; D051379:Mice; D008810:Mice, Inbred C57BL; D010936:Plant Extracts / Q000008:administration & dosage* / Q000737:chemistry; D011973:Receptors, LDL / Q000235:genetics / Q000378:metabolism
D000975:Antioxidants; D008351:Mannans; D010936:Plant Extracts; D011973:Receptors, LDL; C022901:(1-6)-alpha-glucomannan; D002790:Cholesterol 7-alpha-Hydroxylase; C502772:Cyp7a1 protein, mouse
deacetylated konjac glucomannan; high-fat diet; konjac gel foods; konjac glucomannan; lipid metabolism