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ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Microbes
Volume 11 - 2024 |
doi: 10.3389/fnut.2024.1465940
This article is part of the Research Topic Advances in Sulfated Polysaccharides and Precision Nutrition View all articles
Effect of konjac glucomannan on the gut microbiota from hyperuricemia subjects in vitro: fermentation characteristic and inhibitory xanthine oxidase activity
Provisionally accepted- 1 Shunde Vocational and Technical College, Foshan City, China
- 2 Jiujiang University, Jiujiang, Jiangxi Province, China
- 3 Guangzhou Panyu Central Hospital, Guangzhou, China
- 4 Guangdong Provincial Key Lab of Food Safety and Quality, Guangzhou, China
The disorder of uric acid metabolism is closely associated with gut microbiota and short chain fatty acids (SCFAs) dysregulation, but the biological mechanism is unclear, limiting the development of uric acid-lowering active polysaccharides. Konjac glucomannan (KGM) could attenuate metabolic disturbance of uric acid and modulate the gut microbiota. However, the relationship between uric acid metabolism and gut microbiota is still unknown. Thus, the anaerobic fermentation in vitro was used to investigate the potential mechanism. The results showed that KGM could be utilized and degraded by gut microbiota from hyperuricemia (HUA) subjects and modulate the composition and structure of HUA gut microbiota toward to that of healthy group. Besides, KGM showed a superior modulated effect on HUA gut microbiota by increasing Megasphaera, Faecalibacterium, Lachnoclostridium, Lachnospiraceae, Anaerostipes and Ruminococcus and decreasing Butyricicoccus, Eisenbergiella and Enterococcus level. Furthermore, the fermentation solution of KGM showed inhibitory effect on xanthine oxidase (XOD) enzyme activity, which might be due to the metabolites such as SCFAs. Thus, KGM can be expected as novel prebiotics for treatment of HUA via modulating gut microbiota and promoting the production of SCFAs.
Keywords: Konjac glucomannan, Short Chain Fatty Acids, Xanthine oxidase activity, Hyperuricemia, Uric Acid
Received: 17 Jul 2024; Accepted: 02 Sep 2024.
Copyright: © 2024 Deng, Zhou, Feng, Bao, Zhang, Luo and Li. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Wenfeng Luo, Guangzhou Panyu Central Hospital, Guangzhou, China
Meiying Li, Guangdong Provincial Key Lab of Food Safety and Quality, Guangzhou, China
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