Effects of oxidized konjac glucomannan on gut microbiota

The differences in chemical structure definitely influenced the fermentability of depolymerized KGM. Herein, effects of OKGM on in vitro fecal fermentation was investigated, comparing with EKGM at approximately same molecular weights. During fermentation, OKGM displayed slightly lower reducing sugar concentrations and higher residual carbohydrate contents than EKGM. After 24 h fermentation, OKGM groups produced more acetic acids and propionic acids than EKGM groups, while EKGM groups generated more butyric acids than OKGM groups. Meanwhile, relative abundances of Firmicutes and Lactobacillus in OKGM groups were higher, while relative abundances of Actinobacteria, Fusobacteria and Bacteroides was higher in EKGM groups. OKGM and EKGM differed in modulating gut microbiota.