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A thorough understanding of the lignin–carbohydrate complex (LCC) structure has a significant meaning in the high-value utilization of lignocellulose. In this work, the complex (DHPKGC) was obtained by an addition reaction between konjac glucomannan (KGM) and quinone methides generated in the synthesis of dehydrogenation polymers (DHPs) to simulate the formation of LCCs. The effect of pH on the prepared DHPKGC was investigated. The structure of the DHPKGC was characterized by Fourier Transform Infrared (FTIR), 13C-Nuclear Magnetic Resonance (13C-NMR), and two-dimensional Heteronuclear Single Quantum Coherence Nuclear Magnetic Resonance (2D HSQC NMR) analyses. The results indicated the pH of 4.0 was conducive to the polymerization reaction between DHPs and oxidized KGM by the TEMPO/NaClO/NaBr system. In addition, the resultant DHPKGC was connected by benzyl ester linkages. Overall, this study aims to gain greater insight into the process of LCC formation in plants. [ABSTRACT FROM AUTHOR]

In this work, blend films were prepared by blending 2% chitosan (CS) and 0.5% konjac glucomannan (KGM) solutions. Five ratios of the blend mixture were implemented (95:5, 80:20, 50:50, 20:80, and 5:95), and a pure CS film and a pure KGM film were also obtained. All the polymeric films were evaluated using FTIR spectroscopy, mechanical testing, SEM and AFM imaging, thermogravimetric analyses, swelling and degradation analyses, and contact angle measurements. The CS/KGM blends were assessed for their miscibility. Additionally, the blend films' properties were evaluated after six months of storage. The proposed blends had good miscibility in a full range of composition proportions. The blend samples, compared to the pure CS film, indicated better structural integrity. The surface structure of the blend films was rather uniform and smooth. The sample CS/KGM 20:80 had the highest roughness value (Rq = 12.60 nm). The KGM addition increased the thermal stability of films. The blend sample CS/KGM 5:95 exhibited the greatest swelling ability, reaching a swelling degree of 946% in the first fifteen minutes of the analysis. Furthermore, the addition of KGM to CS improved the wettability of the film samples. As a result of their good mechanical properties, surface characteristics, and miscibility, the proposed CS/KGM blends are promising materials for topical biomedical and cosmetic applications. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Inspired by the intelligent gel phase transition effect, we applied temperature-responsive γ-FeOOH/KGM(Ga)/PNIPAM hydrogel with reversible sol-gel transition for uranium enrichment and separation in carbonate-containing wastewater. In carbonate-containing wastewater, the hydrogel achieved a high uranium removal rate of 92.3%, exceeding 90% even in actual uranium mine wastewater. Additionally, the adsorption-reduction-nucleation-crystallization mechanism of uranium on the temperature-responsive hydrogel was revealed using multi-spectral coupling techniques. [Display omitted] Exploiting the intelligent photocatalysts capable of phase separation provides a promising solution to the removal of uranium, which is expected to solve the difficulty in separation and the poor selectivity of traditional photocatalysts in carbonate-containing uranium wastewater. In this paper, the γ-FeOOH/konjac glucomannan grafted with phenolic hydroxyl groups/poly- N -isopropylacrylamide (γ-FeOOH/KGM(Ga)/PNIPAM) thermosensitive hydrogel is proposed as the photocatalysts for extracting uranium from carbonate-containing uranium wastewater. The dynamic phase transformation is demonstrated to confirm the arbitrary transition of γ-FeOOH/KGM(Ga)/PNIPAM thermosensitive hydrogel from a dispersed state with a high specific surface area at low temperatures to a stable aggregated state at high temperatures. Notably, the γ-FeOOH/KGM(Ga)/PNIPAM thermosensitive hydrogel achieves a remarkably high rate of 92.3% in the removal of uranium from the wastewater containing carbonates and maintains the efficiency of uranium removal from uranium mine wastewater at over 90%. Relying on electron spin resonance and free radical capture experiment, we reveal the adsorption-reduction-nucleation-crystallization mechanism of uranium on γ-FeOOH/KGM(Ga)/PNIPAM thermosensitive hydrogel. Overall, this strategy provides a promising solution to treating uranium-contaminated wastewater, showing a massive potential in water purification. [ABSTRACT FROM AUTHOR]

Konjac glucomannan (KGM) and partially hydrolyzed polyacrylamide (HPAM) have good application prospects in the field of petroleum fracturing field, but few studies on the rheological properties of KGM and HPAM double polymer gel systems have been reported. Optimal conditions for the high temperature and shear resistant organozirconium crosslinked double polymer gel system for petroleum fracturing were explored through optimization experiments. The thickener contained a mass ratio of 2:1 of KGM to HPAM, while the organic zirconium crosslinking agent had controlled molar ratios of 1:4:3:3 of zirconium butoxide to ligand acetylacetone, triethanolamine, and glycerol. This work presents a systematic analysis of the chemical structure, microstructure, delayed crosslinking performance, temperature resistance, and shear resistance of the gel system. The study found that the crosslinking ratio of 100:2 resulted in a controllable delayed crosslinking time of the gel formed by the organic zirconium crosslinking agent and 4.0 g/L KGM/HPAM thickener within 5–25 min at room temperature. The viscosity remained above 81 mPa·s even after shearing for 100 min at 140°C and 170 s−1. These findings provide a useful reference for the application of organic zirconium crosslinked KGM/HPAM gel system in the petroleum fracturing field. [ABSTRACT FROM AUTHOR]

Improving the taste quality of rice porridge in a scientific way is essential to guiding residential and commercial production. This study aimed to determine the impact of konjac glucomannan (KGM) on the taste quality of rice porridge. The obtained results showed that the optimal concentration of KGM added to rice porridge is 1%. This was primarily observed via the reduction in water absorption, swelling power, and iodine blue value, thus increasing the hardness of rice porridge. At the same time, KGM also reduced the free water content and improved the water-holding capacity of rice porridge. Nevertheless, the pasting properties showed that the high viscosity of KGM raised the pasting viscosity of rice flour, thereby enhancing the stickiness of rice porridge with the increase in the KGM concentration. In addition, KGM gave the rice porridge a stronger aroma. Sensory evaluations further confirmed significant improvements in the color, odor, palatability, and overall acceptability of KGM-supplemented rice porridge (p < 0.05). To summarize, adding an appropriate amount of KGM was beneficial in forming a richer flavor and improving the taste quality of rice porridge. The findings offer valuable insights into the scientific processing of rice porridge products. [ABSTRACT FROM AUTHOR]

An antioxidant, antibacterial, and biocompatible biomaterial is essential to repair skin wounds effectively. Here, we have employed two natural biopolymers, isabgol (ISAB) and konjac glucomannan (KGM), to prepare microporous scaffolds by freezing and lyophilization. The scaffolds are loaded with thymol (THY) to impart potent antioxidant and antibacterial activities. The physicochemical properties of the ISAB+KGM+THY scaffold, like porosity (41.8±2.4 %), swelling, and biodegradation, were optimal for tissue regeneration application. Compared to the control, ISAB+KGM+THY scaffolds promote attachment, migration, and proliferation of L929 fibroblasts. The antioxidant activity of the ISAB+KGM+THY scaffold was significantly improved after loading THY. This would protect the tissues from oxidative damage. The antibacterial activity of the ISAB+KGM+THY scaffold was significantly higher than that of the control, which would help prevent bacterial infection. The vascularization ability of the ISAB+KGM scaffold was not altered by incorporating THY in the ISAB+KGM scaffold. Therefore, a strong antioxidant, antibacterial, and biocompatible nature of the ISAB+KGM+THY scaffold could be useful for various biomedical applications. [ABSTRACT FROM AUTHOR]

Few studies reported the impact of hydrocolloid addition on starches after heat moisture treatment (HMT). In this study, potato starch is modified by HMT under different moisture content (18–35%), and the impact of konjac glucomannan (KGM) addition on the pasting, gel texture, and rheological properties of potato starch after HMT are investigated. The results showed that after HMT, the granule structure of the starch is changed with higher heat stability, shown as higher pasting temperature and trough viscosity. The impact of KGM addition is similar on the potato starch before and after HMT, but the change extent of the latter is larger in most cases, such as decreased pasting temperature and gel hardness, increased peak viscosity, breakdown viscosity, and final viscosity. This indicated that KGM benefited the gelatinization behavior of HMT starch but might not enhance the retrogradation process. The intrinsic high viscosity of KGM in water resulted in a softer starch gel and also contributed to the enhanced shear stress of the mixture paste. Therefore, the impact of KGM on the HMT starch is more significant than the original starch, and this guided the use of HMT starch in the food industry with other hydrocolloid involvement. [ABSTRACT FROM AUTHOR]

In this study, the properties of konjac glucomannan with different molecular weights and their effects on the functional and structural properties of κ-carrageenan (κ-CA) composite gel were analyzed. Native konjac glucomannan (K1: Mw = 67,158 g/mol) was hydrolyzed by β-mannanase to obtain three konjac glucomannan with different molecular weights (K2: Mw = 65,124 g/mol, K3: Mw = 32,302 g/mol, and K4: Mw = 17,102 g/mol). The results showed that the hydrolyzed K2, K3, and K4 had lower viscosity, more loose and porous structure, shorter molecular chain and stronger antioxidant activity than native K1. K2 and K3 increased the hardness, gumminess, chewiness, water holding capacity and stronger antioxidant activity but decreased the cohesiveness, resilience, and transparency of κ-CA gel. Hierarchical cluster analysis confirmed that K2/κ-CA and K3/κ-CA gels had good gel properties with better texture and water holding capacity as compared to the other samples, which might be related to their smoother and more compact gel structure and enhanced hydrogen bond. The competition for water molecules between κ-CA and over degraded K4 induced the poor water holding capacity and gel structure for their composite gel. The results revealed the gelation changes of κ-CA composite gel affecting by konjac glucomannan with different molecular weights, and can lay a theoretical foundation for the development and application of their compound food additive. [ABSTRACT FROM AUTHOR]

The processing efficiency and application range of konjac glucomannan (KGM) are limited because of its high relative molecular mass and the high viscosity of its aqueous solution. In this study, konjac flour from Amorphophallus bulbifer was used as raw material to develop an efficient approach to reducing the viscosity of KGM and broadening its application market. Based on a single-factor test and an orthogonal experimental design for optimization, low-viscosity konjac flour was prepared by microwave-assisted hydrogen peroxide oxidation (a semidry process), and the changes in physicochemical, structural, and physiological characteristics of KGM were characterized before and after the treatment. The results showed that the viscosity of konjac flour decreased from 6341.67±52.04 to 53.33±5.77 mPa·s, and the weight-average molecular weight of KGM decreased from 347.31 to 158.26 kDa when the uniformly mixed reactants were heated and reacted within 3 min at a microwave power of 700 W. The concentration of the hydrogen peroxide was 3%, and the liquid-material ratio was 0.75:1 mL/g. Compared to the untreated raw material, it decreased by 99.16% and 54.43%, respectively. Based on X-ray diffractometry, ultraviolet-visible spectrometry, infrared spectrometry, and scanning electron microscopy analyses of the KGM structure before and after oxidation, the oxidation of the KGM degraded the KGM molecular chain, decreased the crystallinity, and damaged the microscopic lamellar structure while retaining the characteristic groups. Moreover, the effect of the microwave-assisted hydrogen peroxide in decreasing the viscosity of the KGM was superior to that of the KGM treatment with the microwave or hydrogen peroxide only. The degradation products exhibited better fat-binding capacity and bile-acid-binding capacity. Therefore, KGM can be produced in a highly efficient, green, and ecofriendly manner, providing a rationale for the development and utilization of low-viscosity KGM.

This research aims to investigate the effects of dietary konjac glucomannan and κ-carrageenan (SF) on sow performance and suckling piglet gut barrier. Thirty-four sows in late gestation (parity 2–5) were selected at random and grouped into two treatments. The control group (Con group; n = 17) was fed the basal diet; the SF group was fed the same diet supplemented with 0.25% konjac glucomannan + 0.25% κ-carrageenan (SF group; n = 17). The results showed that sows fed the SF diet had a higher feed intake during lactation than the Con group (P

Abstract Background Effective treatments for the alveolar bone defect remain a major concern in dental therapy. The objectives of this study were to develop a fibrin and konjac glucomannan (KGM) composite hydrogel as scaffolds for the osteogenesis of nasal mucosa-derived ectodermal mesenchymal stem cells (EMSCs) for the regeneration of alveolar bone defect, and to investigate the osteogenesis-accelerating effects of black phosphorus nanoparticles (BPNs) embedded in the hydrogels. Methods Primary EMSCs were isolated from rat nasal mucosa and used for the alveolar bone recovery. Fibrin and KGM were prepared in different ratios for osteomimetic hydrogel scaffolds, and the optimal ratio was determined by mechanical properties and biocompatibility analysis. Then, the optimal hydrogels were integrated with BPNs to obtain BPNs/fibrin-KGM hydrogels, and the effects on osteogenic EMSCs in vitro were evaluated. To explore the osteogenesis-enhancing effects of hydrogels in vivo, the BPNs/fibrin-KGM scaffolds combined with EMSCs were implanted to a rat model of alveolar bone defect. Micro-computed tomography (CT), histological examination, real-time quantitative polymerase chain reaction (RT-qPCR) and western blot were conducted to evaluate the bone morphology and expression of osteogenesis-related genes of the bone regeneration. Results The addition of KGM improved the mechanical properties and biodegradation characteristics of the fibrin hydrogels. In vitro, the BPNs-containing compound hydrogel was proved to be biocompatible and capable of enhancing the osteogenesis of EMSCs by upregulating the mineralization and the activity of alkaline phosphatase. In vivo, the micro-CT analysis and histological evaluation demonstrated that rats implanted EMSCs-BPNs/fibrin-KGM hydrogels exhibited the best bone reconstruction. And compared to the model group, the expression of osteogenesis genes including osteopontin (Opn, p

Abstract Octacosanol is a plant natural product with the potential to ameliorate alcoholic liver injury. However, its poor solubility limits its application in the food industry. This study first verified that octacosanol has a favorable effect on acute and subchronic alcoholic liver injury in mice by protecting the gastric mucosa and ameliorating disease levels. Additionally, octacosanol microcapsules were prepared under the optimal drying conditions of the feed flow rate of 400 mL/h and drying temperature of 180°C to improve the ameliorative effects of octacosanol, with moisture content, water activity, dispersibility, and solubility of 1.53%, 0.16%, 89.84%, and 95.30%, respectively. The microcapsules had a spherical structure, and the droplet sizes after redissolution ranged from 0.061 to 4.63 µm. Instrumental measurements and simulated digestion experiments have shown that microencapsulation enhanced the solubility and thermal stability of octacosanol, with 90.88% of the octacosanol being continuously released. As expected, microencapsulation significantly enhanced the effect of octacosanol in ameliorating alcoholic liver injury by determining the disease index in the mice model. This study demonstrated the beneficial effects of octacosanol on alcoholic liver injury and explored a viable method to improve its solubility and bioaccessibility, thereby enhancing its therapeutic efficacy for the treatment of alcoholic liver injury.

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Bulletin of the Chinese Ceramic Society is the property of Bulletin of the Chinese Ceramic Society Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Effective treatments for the alveolar bone defect remain a major concern in dental therapy. The objectives of this study were to develop a fibrin and konjac glucomannan (KGM) composite hydrogel as scaffolds for the osteogenesis of nasal mucosa-derived ectodermal mesenchymal stem cells (EMSCs) for the regeneration of alveolar bone defect, and to investigate the osteogenesis-accelerating effects of black phosphorus nanoparticles (BPNs) embedded in the hydrogels. Methods: Primary EMSCs were isolated from rat nasal mucosa and used for the alveolar bone recovery. Fibrin and KGM were prepared in different ratios for osteomimetic hydrogel scaffolds, and the optimal ratio was determined by mechanical properties and biocompatibility analysis. Then, the optimal hydrogels were integrated with BPNs to obtain BPNs/fibrin-KGM hydrogels, and the effects on osteogenic EMSCs in vitro were evaluated. To explore the osteogenesis-enhancing effects of hydrogels in vivo, the BPNs/fibrin-KGM scaffolds combined with EMSCs were implanted to a rat model of alveolar bone defect. Micro-computed tomography (CT), histological examination, real-time quantitative polymerase chain reaction (RT-qPCR) and western blot were conducted to evaluate the bone morphology and expression of osteogenesis-related genes of the bone regeneration. Results: The addition of KGM improved the mechanical properties and biodegradation characteristics of the fibrin hydrogels. In vitro, the BPNs-containing compound hydrogel was proved to be biocompatible and capable of enhancing the osteogenesis of EMSCs by upregulating the mineralization and the activity of alkaline phosphatase. In vivo, the micro-CT analysis and histological evaluation demonstrated that rats implanted EMSCs-BPNs/fibrin-KGM hydrogels exhibited the best bone reconstruction. And compared to the model group, the expression of osteogenesis genes including osteopontin (Opn, p < 0.0001), osteocalcin (Ocn, p < 0.0001), type collagen (Col , p < 0.0001), bone morphogenetic protein-2 (Bmp2, p < 0.0001), Smad1 (p = 0.0006), and runt-related transcription factor 2 (Runx2, p < 0.0001) were all significantly upregulated. Conclusions: EMSCs/BPNs-containing fibrin-KGM hydrogels accelerated the recovery of the alveolar bone defect in rats by effectively up-regulating the expression of osteogenesis-related genes, promoting the formation and mineralisation of bone matrix. [ABSTRACT FROM AUTHOR]

The impact of konjac glucomannan (KGM)-based synbiotics on yogurt quality is not well understood. This study investigated the effects of a synbiotic mixture of KGM and the selected probiotic Lactiplantibacillus plantarum SHY130 on the physicochemical, antioxidant, and sensory properties of yogurt. The results showed that KGM significantly promoted the growth of Lactiplantibacillus plantarum SHY130. The synbiotics dramatically enhanced the count of lactic acid bacteria in yogurt during the 14 days of storage. Texture analysis indicated that the synbiotic supplement had no impact on springiness and cohesiveness but resulted in notable reductions in hardness, gumminess, and chewiness. The synbiotics did not significantly affect the water-holding capacity and syneresis. While the synbiotics initially decreased yogurt viscosity, it increased with storage time. Furthermore, the synbiotics significantly improved the yogurt's antioxidant capacity. Additionally, the supplementation of the synbiotics did not adversely affect sensory properties, although the synbiotics containing 0.02% KGM negatively impacted overall acceptability. Overall, these findings elucidate the effects of KGM-based synbiotics on yogurt quality, providing a foundation for developing novel synbiotic yogurt products. [ABSTRACT FROM AUTHOR]

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To expand the application of konjac glucomannan (KGM) in the food industry, this study investigated the properties and structural changes of KGM under low-concentration ethanol.The changes in gel strength, viscosity, and structure of crude konjac glucomannan purified using low-concentration ethanol were investigated.The findings indicated that the gel strength and viscosity exhibited an initial increase followed by a subsequent decrease in response to the increase in ethanol concentration and elution time.Moreover, the gel strength and viscosity exhibited an upward trend as the elution times increased.The gel strength and viscosity of crude konjac glucomannan were significantly enhanced by 28.6% and 34.7%, respectively, after being purified using 33% (volume fraction)ethanol concentration for 30 min and elution twice.The structural characterization indicated that the intermolecular hydrogen bond force was enhanced after the crude konjac glucomannan was treated with low-concentration ethanol.With the increase of relative crystallinity, ordered short-range structures could be induced locally.The mean particle size bravely changed, and the size was about 270.4 μm. Additionally, the impurities on the surface of KGM were reduced, appearing regular layered and fold distribution.As a result, KGM that is suitable for various processing requirements can be prepared by regulating purification conditions of low-concentration ethanol. [ABSTRACT FROM AUTHOR]

Konjac glucomannan (KGM) is a hydrophilic, neutral polysaccharide obtained from the corm of Amorphophallus konjac (Araceae). Excellent biodegradability, biocompatibility, and nontoxicity has marked the utilization of KGM in variety of drug delivery and biomedical applications. KGM has generally regarded as safe (GRAS) status approved by the United States Food and Drug Administration. The gelling, and film‐forming properties possessed by native KGM has attracted a widespread attention of the researchers for exploring its drug delivery potential. Additionally, the versatility of KGM modifications further extends the drug delivery opportunities through ever‐increasing array of functional properties of KGM. Present review is aimed at presenting the state‐of‐the‐art collection of structure, functional properties, biosynthesis, in vitro and in vivo degradation, chemical modifications, and finally, the drug delivery applications of the KGM. Authors tried to cover the aspects of the KGM relevant to the formulation personnel, and academicians involved in the investigation on variety of pharmaceutical, biotechnological, and biomedical applications of KGM. This article may encourage the investigators to explore the use of KGM, owing to its beneficial traits, as pharmaceutical excipient for drug delivery applications. [ABSTRACT FROM AUTHOR]

The large molecular weight and high viscosity of natural konjac glucomannan (KGM) limit its industrial application. Microbial degradation of low-molecular-weight KGM has health benefits and various biological functions; however, the available KGM strains used in the industry have microbial contamination and low degradation efficiencies. Therefore, exploring novelly adaptable strains is critical for industrial processes. Here, the Bacillus licheniformis Z7-1 strain isolated from decaying konjac showed high efficiency for KGM degradation. The monosaccharide composition of the degradation products had a reduced molar ratio of mannose to glucose, indicating that Z7-1 preferentially degraded glucose in KGM. The degraded component was further characterized by ESI-MS, Fourier-transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM), and it also exhibited good antibacterial activity against various food-spoilage bacteria. Genome sequencing and zymolytic analysis revealed that abundant carbohydrate-active enzymes exist in the Z7-1 genome, with at least five types of extracellular enzymes responsible for KGM degradation, manifesting multi-enzyme synergetic action. The extracellular enzymes had significant thermal stability, indicating their potential application in industry. This study provides an alternative method for obtaining low-molecular-weight KGM with antibacterial functions and supports foundational knowledge for its development as a biocatalyst for the direct conversion of biomass polysaccharides into functional components. [ABSTRACT FROM AUTHOR]

Due to the growing concerns surrounding microbial contamination and food safety, there has been a surge of interest in fabricating novel food packaging with highly efficient antibacterial activity. Herein, we describe novel photodynamic antibacterial konjac glucomannan (KGM)/polyvinylpyrrolidone (PVP) nanofibers incorporated with lignin-zinc oxide composite nanoparticles (L-ZnONPs) and curcumin (Cur) via electrospinning technology. The resulting KGM/PVP/Cur/L-ZnONPs nanofibers exhibited favorable hydrophobic properties (water contact angle: 118.1°), thermal stability, and flexibility (elongation at break: 241.9%). Notably, the inclusion of L-ZnONPs and Cur endowed the nanofibers with remarkable antioxidant (ABTS radical scavenging activity: 98.1%) and photodynamic antimicrobial properties, demonstrating enhanced inhibitory effect against both Staphylococcus aureus (inhibition: 12.4 mm) and Escherichia coli (12.1 mm). As a proof-of-concept study, we evaluated the feasibility of applying nanofibers to fresh strawberries, and the findings demonstrated that our nanofibers could delay strawberry spoilage and inhibit microbial growth. This photodynamic antimicrobial approach holds promise for design of highly efficient antibacterial food packaging, thereby contributing to enhanced food safety and quality assurance. [ABSTRACT FROM AUTHOR]

Konjac glucomannan (KGM) is commonly blended with κ-carrageenan to improve the gel properties of food, which are mostly influenced by KGM purification. Control of ethanol pH for KGM purification is an easy and simple option to modify the properties of KGM, that tends to alter the gel properties of κ-carrageenan/KGM blends. In this study, the effect of ethanol at different pH (ranging from 2.5 to 12.5) on KGM was investigated, and the gels of κ-carrageenan with KGM purified by ethanol at different pH were prepared with microwave heating. With KGM purified with ethanol between pH 5.5 and 9.5, κ-carrageenan/KGM blends exhibited higher gel strength, hardness and water holding capacity than those of gel with native KGM, which was much related with the removal of impurity, the increased viscosity and altered structure of KGM, enhancing the interaction between κ-carrageenan and KGM. Poor gel properties of the blends were observed with KGM purified with ethanol at pH between 2.5 and 4.5 caused by KGM degradation, or at pH 12.5 due to the removal of acetyl groups. Thus, control of ethanol pH during KGM purification can easily and simply optimize the gel characteristics of κ-carrageenan/KGM blends to meet desired application requirements. [ABSTRACT FROM AUTHOR]

Octacosanol is a plant natural product with the potential to ameliorate alcoholic liver injury. However, its poor solubility limits its application in the food industry. This study first verified that octacosanol has a favorable effect on acute and subchronic alcoholic liver injury in mice by protecting the gastric mucosa and ameliorating disease levels. Additionally, octacosanol microcapsules were prepared under the optimal drying conditions of the feed flow rate of 400 mL/h and drying temperature of 180°C to improve the ameliorative effects of octacosanol, with moisture content, water activity, dispersibility, and solubility of 1.53%, 0.16%, 89.84%, and 95.30%, respectively. The microcapsules had a spherical structure, and the droplet sizes after redissolution ranged from 0.061 to 4.63 µm. Instrumental measurements and simulated digestion experiments have shown that microencapsulation enhanced the solubility and thermal stability of octacosanol, with 90.88% of the octacosanol being continuously released. As expected, microencapsulation significantly enhanced the effect of octacosanol in ameliorating alcoholic liver injury by determining the disease index in the mice model. This study demonstrated the beneficial effects of octacosanol on alcoholic liver injury and explored a viable method to improve its solubility and bioaccessibility, thereby enhancing its therapeutic efficacy for the treatment of alcoholic liver injury. [ABSTRACT FROM AUTHOR]

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, different proportions of curcumin (CUR) and alizarin (ALI) were added to konjac glucomannan (KG)/ polyvinyl alcohol (PVA) to prepare an active intelligent packaging film and evaluate its potential to indicate pork freshness. The mixed indicator had a richer color hierarchy in the buffer solution with pH = 2–12. The surface of the KG-2C2A and KG-1C3A films is smoother and has fewer cross-section faults. With the increase of CUR content in the film, the crystal structure becomes more prominent, leading to poor compatibility with KG. The WAC of KG-3C1A and KG-1C3A films was significantly higher than that of the other groups, and they had better hydrophobicity. With the increase of CUR content in the films, the thermal stability of the films was enhanced, and the KG-C films showed the highest thermal stability. Among them, the KG-2A2C and KG-1C3A films showed the most significant color change during pork spoiling and could be used to monitor the freshness of pork. As a pH colorimetric indicator, CUR and ALI-coated KG films might be of great potential in fresh meat monitoring.

Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion properties was investigated. The results showed that the network structure formed by KGM inhibited the agglomeration of droplets due to pasteurization, which improved the heat stability of the Pickering emulsion. Increasing the concentration of KGM improved the densification of its network structure, as evidenced by the enhanced viscoelasticity of the emulsion after pasteurization. The retention rate of β-carotene encapsulated in the Pickering emulsion could reach 99% after pasteurization at 65 °C for 30 min. Moreover, pasteurization further enhanced the inhibitory effect of KGM on free fatty acid release and implemented a manageable release of β-carotene. This research offers theoretical guidance for the construction of highly stable Pickering emulsions for delivering temperature-sensitive hydrophobic ingredients.

Herein, three types of ovalbumin (OA)-polysaccharide conjugates were prepared with three polysaccharides (XG: xanthan gum; GG: guar gum; KGM: konjac glucomannan) for the fish oil emulsion stabilization. The glycation did not change the spectra bands and secondary structure percentages of OA, whereas it decreased the molecular surface hydrophobicity of OA. The initial emulsion droplet sizes were dependent on the polysaccharide types, OA preparation concentrations, polysaccharide: OA mass ratios, and glycation pH. The emulsion stability was mainly dependent on the polysaccharide types, polysaccharide: OA mass ratios, and glycation pH. However, it was minorly dependent on the OA preparation concentrations. The emulsions stabilized by conjugates with high polysaccharide: OA mass ratios (e.g., ≥3:5 for OA-GG) or appropriate glycation pH (e.g., 5.0–6.1 for OA-XG) showed no obvious creaming during the room temperature storage. This work provided basic knowledge on the structural modification and functional application of a protein.

Dietary fiber targets the regulation of the intestinal flora and thus affects host health, however, the complex relationship between these factors lacks direct evidence. In this study, the regulatory effects of Konjac glucomannan (KGM) on key metabolites of host intestinal flora were examined by using in vitro fermentation. The results showed that KGM could be utilized by the intestinal flora, which inhibited the relative abundance of Paeniclostridium, Lachnoclostridium, Phascolarctobacterium, and Bacteroides and enriched the relative abundance of Desulfovibrio, Sutterella, etc. Fermentation is accompanied by the production of short-chain acids, including acetic and propionic acids. Metabolomics revealed that KGM significantly promoted amino acid metabolism, lipid metabolism, and the biosynthesis of other secondary metabolites. Correlation analysis results showed that the increase of panose and N-(1-carboxy-3-carboxanilidopropyl) alanylproline content was positively correlated with the relative abundance of Megamonas. These results provide evidence that KGM affects host health by regulating gut microbiota and its metabolites.

BackgroundThe 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.MethodsIn this study, The fecal samples were provided by healthy volunteers and hyperuricemia (HUA) patients. Fecal samples from healthy volunteers was regarded as the NOR group. Similarly, 10% HUA fecal suspension was named as the HUA group. Then, fecal supernatant was inoculated into a growth basal medium containing glucose or KGM, and healthy fecal samples were designated as the NOR-GLU and NOR-KGM groups, while HUA fecal samples were designated as the HUA-GLU and HUA-KGM groups. All samples were cultured in an anaerobic bag system. After fermentation for 24 h, the samples were collected for further analysis of composition of intestinal microbiota, SCFAs concentration and XOD enzyme activity.ResultsThe results showed that KGM could be utilized and degraded by the gut microbiota from HUA subjects, and it could modulate the composition and structure of their HUA gut microbiota to more closely resemble that of a healthy group. In addition, KGM showed a superior modulated effect on HUA gut microbiota by increasing Megasphaera, Faecalibacterium, Lachnoclostridium, Lachnospiraceae, Anaerostipes, and Ruminococcus levels and decreasing Butyricicoccus, Eisenbergiella, and Enterococcus levels. Furthermore, the fermentation solution of KGM showed an inhibitory effect on xanthine oxidase (XOD) enzyme activity, which might be due to metabolites such as SCFAs.ConclusionIn conclusion, the effect of KGM on hyperuricemia subjects was investigated based on the gut microbiota in vitro. In the present study. It was found that KGM could be metabolized into SCFAs by HUA gut microbiota. Furthermore, KGM could modulate the structure of HUA gut microbiota. At the genus level, KGM could decrease the relative abundances of Butyricicoccus, Eisenbergiella, and Enterococcus, while Lachnoclostridium and Lachnospiraceae in HUA gut microbiota were significantly increased by the addition of KGM. The metabolites of gut microbiota, such as SCFAs, might be responsible for the inhibition of XOD activity. Thus, KGM exhibited a superior probiotic function on the HUA gut microbiota, which is expected as a promising candidate for remodeling the HUA gut microbiota.

The fat, protein and other compounds in konjac powder limit the application of konjac glucomannan. Konjac glucomannan with relatively high purity could be applied in food, medicine and other sectors. This research aimed to optimize the ultrasonic assisted purification process of glucomannan from konjac powder with ethanol. The significance effects of five relevant factors including the ratio of konjac powder to ethanol, ethanol concentration, ultrasonic time, power and temperature were analyzed based on single factor analysis of variance. The first three aforementioned factors were selected for further analysis their significant effects on the purity of glucomannan. Moreover, the relevant factors were optimized via response surface model fitting. The final optimized parameters were as follows: 1:102 (g/mL) for the ratio of konjac powder to ethanol, 73% ethanol, 55 min ultrasonic time, 175 W ultrasonic power, 50 ℃ ultrasonic temperature. The content of konjac glucomannan under the process condition was 88.1%, which was close to the predicted value, and the purification process of glucomannan from konjac powder was feasible. The structure of the samples before and after optimization were measured by infrared spectroscopy and X-ray diffraction with no significant difference. The content of konjac glucomannan in the purified konjac powder by this process was significantly higher than that in the unpurified one, and the structure was less affected. Results from this study could provide theoretical support for efficient utilization of konjac glucomannan and development of relevant functional products.

Electronic skins (E-skins) can detect human health and movement, and have potential in the fields of human–machine interactions and artificial intelligence. However, traditional hydrogel-based E-skins suffer from poor mechanical strength, low conductivity, and instability due to water evaporation. Herein, a semi-interpenetrating network developed by polysaccharide biomass konjac glucomannan (KGM) was introduced into a covalent-crosslinked network polyacrylamide-co- polyacrylic acid (PAM-co-PAA) to advance the above dissatisfaction of E-skins. This synthesized a transparent, tough, non-volatile, and highly stretchable ionogel with an ionic liquid named 1-ethyl-3-methylimidazolium dicyamide (EMIM:DCA) as conductive media. This ionogel exhibited extraordinary mechanical strength (tensile strength of 2.77 MPa), outstanding mechanical durability (100 stretching cycles of 250%), and elongation (elongation at break of 997%). More importantly, the ionogel demonstrated remarkable anti-freezing performance (high flexibility at -20℃) and high conductivity (3.94 mS/cm) in the absence of water. Besides, after assembling KGM-enhanced ionogel, the sensor exhibited comprehensive strain sensing performance, which could effectively and accurately monitor human motion via Bluetooth transmission. This strategy paves the way for a viable new generation of multifunctional biomimetic super-sensitive sensors, which are promising for applications such as intelligent devices, health detection, and biomedical monitoring in harsh conditions. [ABSTRACT FROM AUTHOR]

Soft robots are being increasingly developed and deployed for underwater applications such as exploration, monitoring, and rescue owing to their innate compliance, mechanical and chemical stability, and waterproof properties. However, they are still predominantly manufactured using silicones and acrylic elastomers, which pose environmental risks due to their limited biodegradability. To tackle this issue, a method for manufacturing water‐resistant, liquid‐driven soft actuators made from a novel type of konjac glucomannan (KGM) is presented, which is plant‐derived, insoluble, and edible. The material offers impressive stretchability, reaching up to 67.2% of its initial length, surpassing previous related work, and withstands over a 1000 cycles of tensile stress. Using this material, we develop soft actuators that can bend up to 47.1°, and the maximum blocking force of 0.1 N is achieved with a pressure input of 20 kPa. A gripper that is capable of grasping various objects underwater is also evaluated. In essence, this article introduces a sustainable and environmentally friendly alternative to conventional soft robotic materials, paving the way for innovative and eco‐conscious underwater applications. The utilization of edible, water‐resistant materials like konjac provides a promising solution to reduce pollution and mitigate negative environmental impacts associated with traditional underwater soft robots. [ABSTRACT FROM AUTHOR]

The purpose of this study was to characterize the biological activity of konjac glucomannan (KGM) according to its molecular weight change. KGM-degrading bacterial strain, N3 was isolated from soil and named Bacillus aerophilus following 16S rDNA sequencing and homology analysis. KGMase, a thermophilic konjac glucomannan-degrading enzyme, was partially purified by treating the culture supernatant of strain B. aerophilus N3 with 50% ammonium sulfate followed by rigorous heating at 75 °C for 30 min. The molecular weight (MW) of KGMase was determined to be approximately 41,000 by silver staining following sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE). The biochemical properties stipulated that KGMase is optimally active at 45 °C and pH 6.5 which shows the high temperature and pH stability of KGMase. Manno-oligosaccharides (MOs) derived from the hydrolysis of KGM by KGMase showed a concentration-dependent increase in tyrosinase activity. MOs are bioactive compounds derived from the hydrolysis of KGM by the thermophilic KGMase of B. aerophilus and the outcomes of our study demonstrated that MOs will be suitable for application in the cosmetics industry. [ABSTRACT FROM AUTHOR]

The physical characteristics of chyme during gastrointestinal digestion are considered to significantly affect nutrient digestion and absorption (such as glucose diffusion), which has an impact on postprandial satiety. The present study aims to analyze the hydration rate (HR) and rheological properties of deacetylated konjac glucomannan (DKGM) at different degrees and then explore their effects on rice texture, digestive properties, and the subjects' post-meal appetite. The present results show that, as the deacetylation degree (DD) of KGM increased, the intersection point of the viscoelastic modulus shifted to a high shear rate frequency, and as the swelling time of the DKGM was prolonged, its HR decreased significantly. The results of the in vitro gastrointestinal digestion tests show that the hardness and chewability of the rice in the fast-hydration group (MK1) were remarkably reduced. In contrast, the slow-hydration group (MK5) exhibited an outstanding ability to resist digestion. The kinetics of starch hydrolysis revealed that the HR of the rice in the fast-hydration group was 1.8 times faster than that of the slow-hydration group. Moreover, it was found that the subjects' appetite after the meal was highly related to the HR of the MK. Their hunger (p < 0.001), desire to eat (p < 0.001), and prospective food consumption (p < 0.001) were significantly inhibited in the slow-hydration group (MK5) compared to the control. This study explored the nutritional effects of the hydration properties derived from the DKGM, which may contribute to modifying the high glycemic index food and provide ideas for the fabrication of food with enhanced satiating capacity. [ABSTRACT FROM AUTHOR]

BACKGROUND: The maternal diet during gestation and lactation affects the health of the offspring. Konjac glucomannan (KGM) is a significantly functional polysaccharide in food research, possessing both antioxidant and prebiotic properties. However, the mechanisms of how KGM regulates maternal nutrition remain insufficient and limited. This study aimed to investigate maternal supplementation with KGM during late gestation and lactation to benefit both maternal and offspring generations. RESULTS: Our findings indicate that KGM improves serum low density lipoprotein cholesterol (LDL‐C) and antioxidant capacity. Furthermore, the KGM group displayed a significant increase in the feed intake‐related hormones neuropeptide tyrosine (NPY), Ghrelin, and adenosine monophosphate‐activated kinase (AMPK) levels. KGM modified the relative abundance of Clostridium, Candidatus Saccharimonas, unclassified Firmicutes, and unclassified Christensenellaceae in sow feces. Acetate, valerate, and isobutyrate were also improved in the feces of sows in the KGM group. These are potential target bacterial genera that may modulate the host's health. Furthermore, Spearman's correlation analysis unveiled significant correlations between the altered bacteria genus and feed intake‐related hormones. More importantly, KGM reduced interleukin‐6 (IL‐6) levels in milk, further improved IL‐10 levels, and reduced zonulin levels in the serum of offspring. CONCLUSION: In conclusion, maternal dietary supplementation with KGM during late gestation and lactation improves maternal nutritional status by modifying maternal microbial and increasing lactation feed intake, which benefits the anti‐inflammatory capacity of the offspring serum. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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BACKGROUND: Polysaccharide hydrogel is one of the most important materials for the colon target drug release system. However, the degradation time of polysaccharide hydrogel is much longer than the retention time in the colon. The drugs are expelled from the body before being released. OBJECTIVE: In order to match the degradation of drug carriers and their retention time in the colon, a rapidly degradable konjac glucomannan (KGM) hydrogel was designed for colon target drug release. METHODS: A crosslinker containing azo bond, olsalazine, was used to prepare the rapidly degradable KGM hydrogel. The degradation and drug release of the hydrogels with different crosslinking densities in the normal buffer and the human fecal medium were studied to evaluate the efficiency of colon drug release. RESULTS: More than 50% of the KGM hydrogel by weight was degraded and more than 60% of the 5-fluorouracil (5-Fu) was released within 48 h in 5% w/v human fecal medium. CONCLUSION: The drug was released more rapidly in a simulated colon environment than in a normal buffer. Furthermore, the drug release was controlled by the degradation of the hydrogel. The KGM hydrogel containing azo crosslinker has great potential for colon drug release. [ABSTRACT FROM AUTHOR]

In recent years, proteins and polysaccharides have been widely used to prepare environmentally friendly functional food packaging materials. However, films based only on proteins or polysaccharides perform poorly and are often used as polymer matrices blended with biologically active ingredients to prepare films. In this paper, sodium caseinate (CAS), xanthan gum (XG), and konjac glucomannan (KGM) were used as raw materials, and clove oil (CEO) was added for the development of reactive biopolymer films, with the aim of exploring the effect of CEO on the structure and physical properties of films. The morphology, rheological behavior, optical properties, thermodynamic properties and mechanical properties of the composite films were investigated. The interaction between clove oil and film matrix was determined by Fourier infrared spectroscopy, and the distribution of CEO in the network structure of the films and the compatibility properties with the film matrix were investigated by scanning electron microscopy and laser confocal microscopy. It was found that with the increase of CEO content, the film color deepened, the optical properties were modulated, the surface hydrophobicity was enhanced and the thermodynamic properties did not change significantly. The study showed how the combination of konjac glucomannan and xanthan gum colloids with clove essential oil and sodium caseinate can affect the properties of bioactive films. [ABSTRACT FROM AUTHOR]

Biodegradable active packaging has recently attracted attention owing to its ability to solve environmental and food safety problems associated with traditional petroleum-based packaging. Herein, novel active food-packaging films were prepared using konjac glucomannan (KGM)/polyvinyl alcohol (PVA)/citric acid (CA) composites containing Polygonatum sibiricum polysaccharide (PSP) as the active agent. The effects of various PSP contents on the structure, physical properties and functionality of the composite films were investigated. Fourier transform infrared spectroscopy and scanning electron microscopy results revealed that hydrogen bonding within the films strengthened with increasing PSP content. X-ray diffraction results revealed that the addition of PSP improved the crystallinity of the composite films, and the tensile strength of the composite films reached the optimum when the PSP content is 0.2 %. Furthermore, at low contents (≤0.2 %), PSP was uniformly distributed in the composite films and exhibited good barrier, UV-shielding and antimicrobial properties. All composite films exhibited good antioxidant performance.The best sample (the composite film containing 0.2 % PSP) was successfully used for packaging strawberries; this film reduced the weight loss and extended the shelf life of strawberries. Thus, the fabricated films containing PSP have broad application prospects in food packaging.

In order to improve the stability of emulsions of rapeseed oil bodies under different environmental conditions. The soluble soybean polysaccharide (SSPS) with negative electric charge and konjac glucomannan (KGM) without electric charge were used to form the emulsions of rapeseed oil bodies. Laser scattering particle analyzer and microscope were used to analyze the particle size and observe the microstructure of rapeseed oil body emulsions. The stability of emulsions of rapeseed oil bodies with two different polysaccharides under different environment stresses (pH, salt concentrations and heat treatments) was investigated, and the emulsions of rapeseed oil bodies without polysaccharide were used as control. The results of experiment showed that the particle of emulsions of rapeseed oil bodies decreased along with the increase of SSPS and KGM concentrations. In addition to pH2.0, the particle size of emulsions of rapeseed oil bodies without polysaccharide at different pH was significantly higher (P0.05) for the particle size of emulsions of rapeseed oil bodies without polysaccharide at different salt concentrations, the particle size was significantly higher (P0.05) on the particle size of emulsions of rapeseed oil bodies with SSPS. Comprehensive above results, KGM and SSPS can significantly improve the stability of the emulsions of rapeseed oil bodies, SSPS shows a better effect.

The effects of adding different amounts of sweet potato starch (SPS) and soy protein isolate (SPI) on the texture, color, sensory evaluation, moisture distribution, rheological properties and microstructure of konjac gels were investigated. The results showed that the increase in SPS concentration from 0% to 2.5% had a significant effect (P < 0.05) on the textural properties of konjac gels, increasing the hardness and elasticity by 86.43% and 27.69%, respectively, and significantly increasing the gel strength and water-holding capacity (P < 0.05); the addition of SPI below 2% significantly increased the L* and b* values, gel strength and water-holding capacity of gels (P < 0.05) as well as the hardness and elasticity by 13.41% and 15.38%, respectively, and decreased the adhesiveness by 54.19%. The results of rheological analysis showed that the G’ and G” values of gels gradually increased with increasing concentration of SPS and SPI, indicating the formation of a stronger gel structure. Low-field nuclear magnetic resonance (NMR) results showed that the addition of SPS and SPI significantly increased the content bound water in the gel system (P < 0.05), with no significant changes in free water content or relaxation time. The textural properties of the composite gels were further improved by optimized addition of SPS and SPI. Scanning electron microscopy (SEM) results showed that the optimized composite gels formed a denser structure that was continuous and stable. The optimal concentrations of SPS and SPI in the composite gels were 2.5% and 1.0%, respectively. Overall, the results of this study provide a good experimental and theoretical basis for the application of konjac gels in ready-to-eat foods.

A thorough understanding of the lignin–carbohydrate complex (LCC) structure has a significant meaning in the high-value utilization of lignocellulose. In this work, the complex (DHPKGC) was obtained by an addition reaction between konjac glucomannan (KGM) and quinone methides generated in the synthesis of dehydrogenation polymers (DHPs) to simulate the formation of LCCs. The effect of pH on the prepared DHPKGC was investigated. The structure of the DHPKGC was characterized by Fourier Transform Infrared (FTIR), 13C-Nuclear Magnetic Resonance (13C-NMR), and two-dimensional Heteronuclear Single Quantum Coherence Nuclear Magnetic Resonance (2D HSQC NMR) analyses. The results indicated the pH of 4.0 was conducive to the polymerization reaction between DHPs and oxidized KGM by the TEMPO/NaClO/NaBr system. In addition, the resultant DHPKGC was connected by benzyl ester linkages. Overall, this study aims to gain greater insight into the process of LCC formation in plants.

Improving the taste quality of rice porridge in a scientific way is essential to guiding residential and commercial production. This study aimed to determine the impact of konjac glucomannan (KGM) on the taste quality of rice porridge. The obtained results showed that the optimal concentration of KGM added to rice porridge is 1%. This was primarily observed via the reduction in water absorption, swelling power, and iodine blue value, thus increasing the hardness of rice porridge. At the same time, KGM also reduced the free water content and improved the water-holding capacity of rice porridge. Nevertheless, the pasting properties showed that the high viscosity of KGM raised the pasting viscosity of rice flour, thereby enhancing the stickiness of rice porridge with the increase in the KGM concentration. In addition, KGM gave the rice porridge a stronger aroma. Sensory evaluations further confirmed significant improvements in the color, odor, palatability, and overall acceptability of KGM-supplemented rice porridge (p < 0.05). To summarize, adding an appropriate amount of KGM was beneficial in forming a richer flavor and improving the taste quality of rice porridge. The findings offer valuable insights into the scientific processing of rice porridge products.

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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Natural silk fibroin nanofibers (SNF) have recently attracted great attention in the field of biomaterials due to their excellent biocompatibility, outstanding mechanical properties, and biomimetic nanostructures. However, the poor structural stability of SNF assembly in aqueous conditions remains a major obstacle to their biomedical application. In this work, SNF scaffolds with extracellular matrix‐mimicking architecture and tunable properties were developed by using a small amount of konjac glucomannan (KGM) as a physical adhesive. Fourier transform infrared spectroscopy (FTIR) results revealed that KGM facilitated the formation of hydrogen bond networks between SNF as well as nanofibers/polysaccharide molecules, thereby reinforcing the interconnectivity between SNF. The water stability test showed that SNF scaffolds exhibited good structural stability in water when the mass ratio of KGM/SNF reached 2.5/100. Raising KGM content significantly enhanced the compression strength, modulus, and swelling ratio of the porous scaffold. Whereas, the nanofibrous morphology and porosity of the scaffolds were significantly sacrificed as KGM content exceeded 10% as evidenced by scanning electron microscopy (SEM) results. In vitro, cytocompatibility results also demonstrated the excellent biocompatibility of the biomimetic nanofibrous scaffolds, and the high porosity significantly enhanced cell viability. These results suggest that KGM‐reinforced SNF scaffolds may serve as promising candidates for biomaterial applications. [ABSTRACT FROM AUTHOR]

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A hydroxypropyl β-cyclodextrin (HPCD)/5-fluorouracil (5-FU) inclusion complex was loaded into konjac glucomannan hydrogel successfully by co-assembly. The influence of HPCD on the structure and properties of konjac glucomannan (KGM) hydrogel was investigated. The networks of KGM/HPCD hydrogel became flat and firm after HPCD intervened. The KGM/HPCD hydrogel had diversified microstructures including HPCD molecular cavities, porous lamellar structure in fibrous bands. The X-ray diffractometry (XRD) results reflected amorphous characters of the KGM/HPCD xerogel. The analytical data of Fourier transform infrared spectrometry (FT-IR) and differential scanning calorimetry (DSC) confirmed the supramolecular interactions between KGM and HPCD molecules in the gel network were mainly H-bonding interactions. HPCD improved KGM/HPCD hydrogel by crosslinking physically to construct a novel drug delivery system in the presence of sodium carbonate. The KGM/HPCD hydrogel achieved more effective and sustained drug release, in which HPCD cavities shared responsibility for the controlled release of chemotherapeutic 5-FU molecules. Rheological measurements also showed the presence of HPCD increased the elastic modulus (G') of the novel KGM/HPCD hydrogel. Through co-assembly, a green drug delivery system was successfully constructed with hydroxypropyl β-cyclodextrin/5-fluorouracil inclusion complex loaded into konjac glucomannan hydrogel. By dialysis experiments, the drug 5-fluorouracil release rate from the inclusion complex loaded hydrogel was prolongated remarkably compared to that from single 5-fluorouracil loaded hydrogel. For the inclusion complex loaded hydrogel with different 5-fluorouracil concentrations, or under different physiological conditions, the drug cumulative release appeared also evident difference. This green drug delivery system has important potential application in medical engineering material. [ABSTRACT FROM AUTHOR]