Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways. (August 2022)

• Record Type: Journal Article
• Authors: Ran, Xinli; Yang, Zhixin; Chen, Yingfeng; Yang, Hongshun
• Is Part Of: Food hydrocolloids. Volume 129(2022)
• Publication Date: 2022-08
• Subjects: Nuclear magnetic resonance (NMR) -- Food metabolomics -- Polysaccharide -- Viscosity -- Viscoelasticity -- Plant-based protein; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2022.107623
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Konjac glucomannan (KGM) provides a sense of fullness by delaying physiological processes related to food digestion, which helps weight management and cholesterol maintenance. This study assessed the influence of KGM on the digestive performance of a plant-based fishball (PFB) analogue during in vitro digestion via nuclear magnetic resonance (NMR) spectroscopy and rheological measurements. A total of 27 metabolites were identified, such as amino acids, sterols, saccharides, and fatty acids. Moreover, KGM generally decreased the released amino acids, glucose, and fatty acids. It is possible because KGM affected the metabolic pathways of amino acids and carbohydrates, based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis. Furthermore, PFB6.5 (PFB with 6.5% of KGM) digesta exhibited significantly higher yield stress τ0 (28.0 Pa), consistency coefficient K (46.25 Pa·S n ), and viscoelasticity G0 * (749 Pa) than PFB3.5 (9.2 Pa, 14.66 Pa·S n, 188 Pa). Besides, surface morphology indicated that fishball digesta became more porous, dissociative, and fragmented than PFB, revealing KGM reduced the breakdown of proteins. In conclusion, KGM prolonged the digestion and decreased metabolite release of PFB, which may help control appetite and reduce postprandial blood glucose levels. Graphical abstract: Image 1 Highlights: Konjac glucomannan (KGM) impacted digestion of plant-based fishball (PFB) analogues. KGM reduced amino acids, glucose, and fatty acids release after in vitro digestion. KGM reduced the sites for enzymatic action and thereby delayed digestion process. KGM at higher addition significantly improved apparent viscosity of PFB digesta. KGM at higher addition enhanced viscoelasticity and structure strength of PFB digesta.