FOOD HYDROCOLLOIDS
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2023
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IF 10.7
Mengying Li,Xinran Hou,Yishen Li,Kexin Li,Dongling Qiao,Fatang Jiang,Fan Zhu,Binjia Zhang
Synergistic interaction gels (SIGs) formed by mixing konjac glucomannan (KGM) and xanthan at an appropriate ratio have gained increased interest due to its inherent versatility. However, their mechanical properties were not high enough to meet the needs of practical applications. This work demonstrated that freeze-thaw treatment (FT) significantly improved their mechanical properties, and the underlying mechanisms were proposed. Relative lower frozen temperature (−40 °C or −80 °C) and more freeze-thaw cycles reduced the pore size, decreased the average size of orderings (crystalline structure) and increased the ordering content (at −40 °C or under third cycle at −80 °C, except for KGM/xanthan SIGs with a ratio of KGM to xanthan at 2:8) for KGM/xanthan SIGs. Those undoubtedly increased the crosslinking density and improved the gel structure, which was responsible for the increment of G ' (at 25–30 °C) and gel hardness, and reduction of water holding capacity . Freeze-thaw treatment with −15 °C did not increase the ordering contents and gel hardness, but enhanced the G ' (at 25–30 °C). It is possible that freezing at −15 °C enhanced gel structure rigidity by increasing the molecular entanglement via squeezing of ice crystals and rearrangement of molecular chains. Those results are helpful to rational design and production of KGM/xanthan SIGs with physical methods.
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Food & Function
·
2023
·
IF 6.1
Pengkui Xia,Mengge Zhao,Hong Jin,Tao Hou,Zhichang Deng,Mengting Zhang,Qiaoyun Zhou,Fuchao Zhan,Bin Li,Jing Li
Curcumin has been proved to be an effective strategy to reduce inflammatory responses. However, low bioavailability and instability at physiological pH have limited its anti-inflammation in ulcerative colitis patients. In the present study, the complex of curcumin and konjac glucomannan (KGM) could inhibit intestinal inflammation more effectively and this effect was associated with KGM degradation degrees. Results demonstrated that treatment with complex markedly mitigated colitis symptoms and decreased the inflammatory cytokines levels, especially in the complex treatment groups with K110 (KGM treated in 110 ℃) and konjac oligosaccharides (KOS). Furthermore, increasing KOS content in KOC (complex of curcumin and KOS) promoted the gene expressions of intestinal barrier and inhibited the gene expressions of inflammatory cytokines as well as improved gut microbiota dysregulation. Overall, our researches suggest that the complex of curcumin and KGM exerts more effective anti-inflammatory effects via regulating the intestinal immune response and modulating microbiota diversity and composition.
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Nutrients
·
2023
·Vol. 15
·期 19
·4206
·
IF 5.9
Yu-Heng Mao,Minghan Wang,Yu Yuan,Jing-Kun Yan,Yanqun Peng,Guoqin Xu,Xiquan Weng
Excessive exercise without adequate rest can lead to overtraining syndrome, which manifests a series of side effects, including fatigue, gut dysbiosis, and decremental sports performance. Konjac glucomannan (KGM) is a plant polysaccharide with numerous health-improving effects, but few studies reported its effects on the gut microbiome, endurance, and strength in an overtraining model. This study assessed the effect of KGM on gut microbiome, endurance, and strength in mice with excessive exercise. Three doses of KGM (1.25, 2.50, and 5.00 mg/mL) were administrated in drinking water to mice during 42 days of a treadmill overtraining program. The results showed that excessive exercise induced a significant microbial shift compared with the control group, while a high dose (5.00 mg/mL) of KGM maintained the microbial composition. The proportion ofSutterellain feces was significantly increased in the excessive exercise group, while the moderate dose (2.50 mg/mL) of KGM dramatically increased the relative abundance ofLactobacillusand SCFA production in feces. Additionally, the moderate dose and high dose of KGM counteracted the negative effects of excessive exercise on strength or/and endurance (43.14% and 39.94% increase through a moderate dose of KGM, Bonferroni correctedp< 0.05, compared with the excessive exercise group). Therefore, it suggests that KGM could prevent overtraining and improve sports performance in animal models.Keywords:polysaccharides;prebiotics;dietary fiber;performance;microbiota
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Di Zhang,Guoyu Cao,Nitong Bu,Liying Huang,Huanglong Lin,Ruojun Mu,Jie Pang,Lin Wang
In this work, a multifunctional bilayer film was prepared by solvent casting method. Elderberry anthocyanins (EA) were incorporated into konjac glucomannan (KGM) film as the inner indicator layer (KEA). β-cyclodextrin (β-CD) loaded with oregano essential oil (OEO) inclusion complexes (β [email protected] ) was prepared and incorporated into chitosan (CS) film as the outer hydrophobic and antibacterial layer (CS-β [email protected] ). The impacts of β [email protected] on the morphological, mechanical, thermal, water vapor permeability and water resistance properties, pH sensitivity, antioxidant, and antibacterial activities of bilayer films were thoroughly evaluated. The incorporation of β [email protected] into bilayer films can significantly improve the mechanical properties (tensile strength (TS): 65.71 MPa and elongation at break (EB): 16.81 %), thermal stability, and water resistance (Water contact angle (WCA): 88.15°, water vapor permeability (WVP): 3.53 g mm/m 2 day kPa). In addition, the KEA/CS-β [email protected] bilayer films showed color variations in acid-base environments, which could be used as pH-responsive indicators. The KEA/CS-β [email protected] bilayer films also presented controlled release of OEO, good antioxidant, and antimicrobial activity, which exhibited good potential for the preservation of cheese. To sum up, KEA/CS-β [email protected] bilayer films have potential applications in the field of food packaging industry.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Sinong Liu,Li Hu,Yanpeng Xiang,Qian Liu,Xue Zhao,Jun-Hua Shao
This study investigated the gelling properties and thermal resistance of a composite system comprising myofibrillar protein (MP) and konjac glucomannan (KG). The interactions between the two components at critical phase transition temperatures (44 °C and 55 °C) were analyzed using rheology, thermodynamics, dynamic light scattering, spectroscopy, and microscopic imaging. The results revealed the dynamic evolutions in aggregation, cross-linking, and protein conformation. The blended gels exhibited high cross-linking densities and well-ordered macromolecular aggregation patterns. At critical phase transition temperatures, KG promoted the unfolding of MP molecules and the formation of microstructural domains, enhancing the exposure of hydrophobic groups and reactive sites. The cross-linking behavior at 55 °C, dominated by disulfide bonds and hydrophobic interactions, further strengthened intermolecular interactions, forming compact gel networks predominantly stabilized by β-sheet structures. In addition, KG improved the conformational stability of the MP molecules and compensated for structural defects in the single-phase gel matrix. These crucial enhancements induced elevated gelling capabilities, which contributed to the formation and stabilization of the gel networks, ultimately yielding excellent hydration, textural, and thermodynamic properties. These insights will facilitate the preparation of composite gels with particular structures and modifications, as well as the utilization of KG for precise regulation during the thermal processing of meat products.
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JOURNAL OF APPLIED POLYMER SCIENCE
·
2024
·Vol. 141
·期 32
·e55748
·
IF 2.7
Zhi-Hao Xu,Ping Sun,Xue Zhang,Jia-Yin Zhang,Yun-Fei Gao,Chen Liang,Qi-Ming Zhang,Wei-Wei Gao,Ya-Mu Xia
Gallium ions have a special action mechanism that interferes bacterial iron metabolism, thereby possessing great potential for the treatment of bacterial infections. In this work, gallium ions-cross-linked konjac glucomannan/polyacrylamide (KGM/PAM/Ga 3+ ) hydrogels are successfully constructed with satisfactory swelling ability, appropriate mechanical properties and adjustable degradation performance. Ga ions as a kind of cross-linking agent can enhance the stability, and more importantly, improve the bactericidal ability of hydrogel, thus forming novel functional KGM/PAM/Ga 3+ hydrogels for treating wounds. After the evaluation of antibacterial activity and biocompatibility, KGM/PAM/Ga 3+ hydrogels can effectively inhibit the proliferation of bacteria through the gradual and sustainable release of Ga ions from the hydrogel with negligible cytotoxicity and good blood compatibility. Furthermore, they possess exceptional self-healing behavior, and can be readily adapted to varying degrees of bending, which matches skin wound dressing application. Finally, the results of wound healing performance and histological evaluation demonstrate that KGM/PAM/Ga 3+ hydrogels can efficiently accelerate infected wound healing and facilitate the regeneration of skin tissues.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xiaofan Zhang,Yuli Ning,Liwen Chai,Yongpeng Yin,Denglin Luo,Wei Xu
This study aimed to elaborate the combination effect of polysaccharides on physicochemical properties and in vitro digestive behavior of astaxanthin (AST)-loaded Pickering emulsion gel. AST-loaded Pickering emulsion gel was prepared by heating Pickering emulsion with konjac glucomannan (KGM) and κ-carrageenan (CRG). The microstructure revealed that adding the two polysaccharides resulted in Pickering emulsion forming a network structure. It exhibited a denser and more uniform network structure, enhancing its mechanical properties four times and increasing its water-holding capacity by 20 %. In vitro digestion experiments demonstrated that the release of free fatty acids from the Pickering emulsion gel (4.25 %) was notably lower than that from conventional Pickering emulsion (17.19 %), whereas AST bioaccessibility was remarkably low at 0.003 %. It provided a feasible strategy to regulate the bioaccessibility in Pickering emulsion, which has theoretical significance to guide the current eutrophic diet people.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Lihua Zhang,Yuli Ning,Yinjiao Wei,Yingying Xin,Bakht Ramin Shah,Hongtao Du,Jian Zou,Wei Xu
Konjac glucomannan (KGM) undergoes deacetylation in alkaline conditions, while κ-carrageenan (CRG) is sensitive to potassium ions. This study examines the influence of K 2 CO 3 on the mechanical properties of KGM/CRG-based camellia oil Pickering emulsion gels. Texture analysis and rheological testing revealed that the addition of K 2 CO 3 significantly enhanced the mechanical properties of emulsion gels. Texture parameters, such as the hardness, gumminess, and chewiness of the gel, were closer to those of pork back fat when the K 2 CO 3 concentration was 0.2 M. The addition of K 2 CO 3 enhance the intermolecular crosslinking within the gel and formed a more uniform and dense gel network, promoting gelation and structural stability, which were confirmed by Fourier transform infrared spectroscopy, X-ray diffraction, and microstructural analysis. Besides, low-field nuclear magnetic resonance and thermogravimetric analyses indicated that the addition of K 2 CO 3 reduced the water mobility of the gel and improved its thermal stability. Physicochemical and color analysis results showed that the energy value of the camellia oil Pickering emulsion gel was only 15.9 % that of pork back fat, and its appearance was closer to that of pork back fat than hydrogels. This study provides technical support for the use of KGM/CRG-based camellia oil Pickering emulsion gels as fat analogs.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Ting Zhuo,Jun-ru Qi,Jin-song Liao,Hui-ying Wei,Rong Xiao
Konjac glucomannan (KGM) is a natural functional polysaccharide, and deacetylation (removing acetyl groups) impacts its physicochemical and gel properties. In order to study KGM's gel properties and explore new deacetylation modifiers, three deacetylated konjac glucomannan (DKGM) with different deacetylation degrees (DD, 17.51 %, 35.41 %, and 54.52 %) were prepared using L-arginine. Results showed that L-arginine deacetylated and retained the main structure and high molecular weight of KGM. Solubility decreased from 85.38 % to 81.17 %, transparency decreased from 38.52 % to 35.73 %, water absorbing and swelling slowed down, and molecular morphology changed from chain structures to micelle-like aggregates after deacetylation. Dynamic viscoelastic analysis showed that deacetylation facilitated the formation of the entangled network structure of KGM. The strength of konjac glucomannan and κ-carrageenan mixed gels increased after deacetylation, and this enhancement was mainly through hydrogen bonds and hydrophobic interactions. These findings will provide theoretical guidance for the application of KGM.
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Journal of Materials Chemistry B
·
2015
·Vol. 3
·期 9
·1769-1778
·
IF 4.726
Zhiyong Li,Yunlan Su,Baoquan Xie,Xianggui Liu,Xia Gao,Dujin Wang
A novel physically linked double-network (DN) hydrogel based on natural polymer konjac glucomannan (KGM) and synthetic polymer polyacrylamide (PAAm) has been successfully developed. Polyvinyl alcohol (PVA) was used as a macro-crosslinker to prepare the PVA–KGM first network hydrogel by a cycle freezing and thawing method for the first time. Subsequent introduction of a secondary PAAm network resulted in super-tough DN hydrogels. The resulting PVA–KGM/PAAm DN hydrogels exhibited unique ability to be freely shaped, cell adhesion properties and excellent mechanical properties, which do not fracture upon loading up to 65 MPa and a strain above 0.98. The mechanical strength and microstructure of the DN hydrogels were investigated as functions of acrylamide (AAm) content and freezing and thawing times. A unique embedded micro-network structure was observed in the PVA–KGM/PAAm DN gels and accounted for the significant improvement in toughness. The fracture mechanism is discussed based on the yielding behaviour of these physically linked hydrogels.
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Foods
·
2026
·Vol. 15
·期 21
·3874
·
IF 6
Fangling Wu,Lingli Chen,Chuanlong Yu,Hui Chen,Yi Han,Wenbing Hu,Suyun Lin,Xiong Li,Chunlan Liu,Wenjun Wang
Petroleum-derived plastic packaging suffers from poor degradability, environmental pollution and small-molecule migration. To develop high-performance green active packaging, we fabricated composite films via solution casting using chitosan (CS), konjac glucomannan (KGM), and ethyl-cellulose-coated D-limonene nanoparticles (DENPs). Compared with the CS/KGM control film, the optimized CS/KGM/DENPs 15% film increased tensile strength by 72% (18.05 MPa) and elongation at break by 67% (46.65%), and achieved improved UV shielding, water vapor and oxygen barrier performance, with oxygen permeability decreased to 5.32 × 10−8g·mm/m2·s·Pa. Fourier-transform infrared spectroscopy (FTIR) confirmed intermolecular hydrogen bond interactions between CS and KGM. The composite films exerted obvious antibacterial activity againstEscherichia coli,Pseudomonas aeruginosa,Staphylococcus aureus, andBrochothrix thermosphacta. When applied for chilled-beef preservation, the CS/KGM/DENPs 15% film effectively retarded beef spoilage, maintained meat color and pH, and suppressed lipid–protein oxidation. Under the present experimental conditions, it prolonged the acceptable storage period of chilled beef to approximately 15 d. Meanwhile, the composite film achieved a maximum weight loss of 85.66% within 28 d during soil burial disintegration, showing great potential as an eco-friendly active food-packaging material for industrial applications.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.5
Xuening Ren,Wen Zhang,Minshen Liu,Jixiang Ge,Hong Yang,Guiliang Chi
Probiotics play a critical role in maintaining human health homeostasis, yet their oral delivery faces challenges due to poor gastrointestinal survival, uncontrolled release, and inefficient targeted colonization. To address these limitations, we developed colon-targeted mucoadhesive (sCS-BC)/OKGM-SA microspheres using a W1/O/W2 double emulsion technique combined with ionic crosslinking, employing oxidized konjac glucomannan (OKGM), thiolated chitosan (sCS), and bacterial cellulose (BC). In vitro digestion assays revealed that the microspheres effectively shielded probiotics under simulated gastric and bile salt, while enabling pH- and enzyme-responsive release in the intestinal, achieving a viable probiotic count of 1.5 × 10 8 CFU/mL. Rheological characterization and in vivo gastrointestinal transit studies demonstrated that the microspheres enhanced colonic colonization through interactions with the intestinal mucus layer. Histological analysis further indicated that the microspheres stimulated colonic goblet cell proliferation and mucus layer formation. Metagenomic and metabolomic profiling confirmed that oral administration of the probiotic-loaded microspheres markedly enriched gut microbial diversity and helped preserve intestinal barrier integrity, showing potential in modulating gut immune function. The (sCS-BC)/OKGM-SA system integrates upper gastrointestinal protection, colon-targeted delivery, mucus adhesion, and probiotic proliferation, offering a novel strategy for targeted probiotic delivery. This work establishes a foundational framework for designing next-generation colon-targeted probiotic carriers and underscores their therapeutic promise in modulating intestinal ecosystems.
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