Evaluation of mannooligosaccharide production from konjac by using recombinant mannanase of Bacillus sp. SWU60 as a prebiotic in vitro and in vivo

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Kanoknat Woranuch
Nipaporn Sankasa
Tutsuji Sakamoto
Wasana Sukhumsirichart


Prebiotics consist of non‐digestible foods that have many benefits to promote health. In the present study, mannooligosaccharide (MOS) produced from degradation of konjac by recombinant mannanase from Bacillus sp. SWU60 (rManS2) was investigated for its prebiotic properties both in vitro and in vivo. The prebiotic properties were evaluated by in vitro fermentation of the MOS (M2-M5) with Lactobacillus plantarum N25, and compared with the fermentation of the FOS. In the in vivo study, testing was performed on mice (BALB/cAJcl). The short-chain fatty acids (SCFAs) were evaluated both in vitro and in vivo. The results of the high -performance anion-exchange chromatography (HPAEC) indicated that the digested products were MOSs, including mannobiose, mannotriose, mannotetraose, and mannopentose. The antioxidant activity of MOS determined by a DPPH assay was 643.06 ± 0.05 µg/mL. These products promoted the growth of a probiotic strain, which was significantly different from the results of the control groups. In terms of the prebiotic effects in vivo, the results showed that all mice treated with MOS were normal, compared with the control group, and there were no deaths. The SCFAs, including acetate and lactate, were detected both in vitro and in vivo. In conclusion, the in vitro studies revealed that the MOS from konjac by rManS2 had a potential as an antioxidant, prebiotic property and had no toxic effect on mice.


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Biological sciences


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