Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation
Porang glucomannan is a polysaccharide extracted from Amorphophallus oncophylus and its degradation product is porang oligoglucomannan (POG). It contains glucomannan, which has been used as an emulsifier, thickener, or as a nutritional supplement to counter many diseases. While it is believed to hav...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
2022
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| Online Access: | https://repository.ugm.ac.id/284572/1/production_of_dextrin_by_steam_explosion_.pdf |
| _version_ | 1811138992062595072 |
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| author | Anggela, Angela Harmayani, Eni Setyaningsih, Widiastuti Wichienchot, Santad |
| author_facet | Anggela, Angela Harmayani, Eni Setyaningsih, Widiastuti Wichienchot, Santad |
| author_sort | Anggela, Angela |
| collection | UGM |
| description | Porang glucomannan is a polysaccharide extracted from Amorphophallus oncophylus and its degradation product is porang oligoglucomannan (POG). It contains glucomannan, which has been used as an emulsifier, thickener, or as a nutritional supplement to counter many diseases. While it is believed to have health benefits, there are only limited studies exploring this aspect of porang glucomannnan (PGM). It was hydrolyzed using β-mannanase to obtain POG under optimal conditions: reaction temperature of 37 °C, reaction time of 4 h, pH 5.5 and E/S of 1:1,000 (w/w). The study aimed to evaluate the fermented POG, which might also generate short-chain fatty acids (SCFA) and to estimate the prebiotic activity score of POG fermented in vitro. The results show that SCFA profiles of POG fermentation gave a high acetic acid concentration (32.64 mM) and butyric acid (6.68 mM) at 12 h, having butyrogenic effects after a rapid fermentation. Mostly the beneficial bacteria grew faster on POG and KOG (konjac oligo-glucomannan) than on PGM or control at the beginning of incubation. Among the substrates screened, POG showed a highly positive prebiotic index of 10.29, increasing bifidobacteria and lactobacilli but reducing bacteroides population. So, POG is a candidate prebiotic since it has bifidogenic, butyrogenicity, and fermentability. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. |
| first_indexed | 2024-09-25T03:59:00Z |
| format | Article |
| id | oai:generic.eprints.org:284572 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-09-25T03:59:00Z |
| publishDate | 2022 |
| publisher | Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2845722024-05-17T01:32:56Z https://repository.ugm.ac.id/284572/ Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation Anggela, Angela Harmayani, Eni Setyaningsih, Widiastuti Wichienchot, Santad Horticultural Crop Growth and Development Food technology Porang glucomannan is a polysaccharide extracted from Amorphophallus oncophylus and its degradation product is porang oligoglucomannan (POG). It contains glucomannan, which has been used as an emulsifier, thickener, or as a nutritional supplement to counter many diseases. While it is believed to have health benefits, there are only limited studies exploring this aspect of porang glucomannnan (PGM). It was hydrolyzed using β-mannanase to obtain POG under optimal conditions: reaction temperature of 37 °C, reaction time of 4 h, pH 5.5 and E/S of 1:1,000 (w/w). The study aimed to evaluate the fermented POG, which might also generate short-chain fatty acids (SCFA) and to estimate the prebiotic activity score of POG fermented in vitro. The results show that SCFA profiles of POG fermentation gave a high acetic acid concentration (32.64 mM) and butyric acid (6.68 mM) at 12 h, having butyrogenic effects after a rapid fermentation. Mostly the beneficial bacteria grew faster on POG and KOG (konjac oligo-glucomannan) than on PGM or control at the beginning of incubation. Among the substrates screened, POG showed a highly positive prebiotic index of 10.29, increasing bifidobacteria and lactobacilli but reducing bacteroides population. So, POG is a candidate prebiotic since it has bifidogenic, butyrogenicity, and fermentability. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA 2022 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/284572/1/production_of_dextrin_by_steam_explosion_.pdf Anggela, Angela and Harmayani, Eni and Setyaningsih, Widiastuti and Wichienchot, Santad (2022) Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation. Food Science and Technology (Brazil), 42. ISSN 1678457X https://www.scopus.com/inward/record.uri?eid=2-s2.0-85126145484&doi=10.1590%2ffst.06321&partnerID=40&md5=1e0a019f75b2eed7ebaef875aab1d420 10.1590/fst.06321 |
| spellingShingle | Horticultural Crop Growth and Development Food technology Anggela, Angela Harmayani, Eni Setyaningsih, Widiastuti Wichienchot, Santad Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation |
| title | Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation |
| title_full | Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation |
| title_fullStr | Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation |
| title_full_unstemmed | Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation |
| title_short | Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation |
| title_sort | prebiotic effect of porang oligo glucomannan using fecal batch culture fermentation |
| topic | Horticultural Crop Growth and Development Food technology |
| url | https://repository.ugm.ac.id/284572/1/production_of_dextrin_by_steam_explosion_.pdf |
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