The effect of deacetylation degree of konjac glucomannan on microbial metabolites and gut microbiota in vitro fermentation

Deacetylation was a phenomenon widely existed during konjac glucomannan (KGM) processing, which highly effected its functional properties. Herein, influence of deacetylation degree (DD) of KGM on microbial metabolites and gut microbiota was studied in vitro. The fermentability of KGM was relatively stable under the low (Da1) and medium (Da2) DD. But high DD (Da3) shown lower fermentability than that in KGM, which was characterized with the...