Structural complexity of Konjac glucomannan and its derivatives governs the diversity and outputs of gut microbiota

Deacetylated Konjac Glucomannan (DKGM) and Konjac Oligo-glucomannan (KOGM) as two most widely used derivatives in food industry are structurally and physiologically distinct from Konjac glucomannan (KGM). However, the roles of their distinct structures and physicochemical properties in directing mic...

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Veröffentlicht in:	Carbohydrate polymers 2022-09, Vol.292, p.119639-119639, Article 119639
Hauptverfasser:	Zhang, Yuan, Zhao, Yi, Yang, Wanfu, Song, Guangming, Zhong, Peizhe, Ren, Yuanyuan, Zhong, Geng
Format:	Artikel
Sprache:	eng
Schlagworte:	Amorphophallus Catenibacterium Deacetylated Konjac Glucomannan food industry Gut microbial consortia intestinal microorganisms Konjac Glucomannan konjac mannan Konjac Oligo-glucomannan Megasphaera Metabolic outputs metabolism Prevotella Structural and physicochemical complexity
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