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Tester R.F.,Glycologic Ltd | Al-Ghazzewi F.H.,Glycologic Ltd
Journal of the Science of Food and Agriculture | Year: 2016

The impact of ingesting glucomannans on health is not limited to colonic-focused fermentation into short-chain fatty acids (SCFAs), which might have some local health benefits; it also helps in treating disease states and enhancing the body's immune system, both within the gut and in/on other parts of the body. The local and systemic roles of hydrolysed glucomannans, especially konjac glucomannans, in the mouth, oesophagus, stomach, small intestine, large intestine, gut-associated lymphoid tissue (GALT), skin and vagina, are highlighted. Therapeutic applications are discussed. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry

Al-Ghazzewi F.H.,Glycologic Ltd | Tester R.F.,Glycologic Ltd
Journal of the Science of Food and Agriculture | Year: 2012

BACKGROUND: Glucomannan polysaccharides may be hydrolysed to lower molecular weight molecules using acids or enzymes, specifically mannanases or cellulases. Mannanases (β-mannanases) hydrolyse β-(1-4)-linked mannose residues randomly in mannans whilst cellulases (β-glucanase) hydrolyse β-(1-4)-linked glucose residues. The molecular weight of the hydrolysate is clearly dependent on the amount of hydrolysis. One use of such hydrolysates has been towards their capacity to function as prebiotics. The relative efficacy of cellulase and/or mannanase hydrolysates of konjac glucomannan to promote the growth of lactic acid bacteria (LAB) has been evaluated. RESULTS: The LAB growth profiles (expressed in colony forming units, as a function of time) in UHT milk containing konjac glucomannan hydrolysed with cellulase were significantly greater than those containing glucose (control) or konjac glucomannan mannanase hydrolysates. An equivalent mixture (1:1) of cellulase-mannanase hydrolysates added to the UHT milk also showed significant improvement on the LAB growth profiles (compared to the glucose or mannanase alone hydrolysates). Different LAB strains showed some variation in growth profiles on the hydrolysates although this was not significant as a function of carbon source. CONCLUSIONS: Glucomannan hydrolysates produced with either mannanase or cellulase enzymes were effective growth promoters (carbon sources) of LAB. However, cellulase hydrolysates were most effective. © 2012 Society of Chemical Industry.

Tester R.,Glycologic Ltd | Al-Ghazzewi F.,Glycologic Ltd
Food Hydrocolloids | Year: 2016

The roles of native and depolymerised glucomannans in the diet are reviewed together with their impact in health and disease. The structure and properties of the carbohydrates are also considered together with their roles as microbiological substrates and their interactions with non-pathogens and pathogens. Native glucomannans have been consumed for centuries in Asia within food products and are permitted food thickeners through the world. However, their strong gel structures limit applications in the diet. Depolymerised and native glucomannans are considered therefore in this review with relevant dietary applications. These applications include swallowing (dysphagia), nutrient absorption control, satiety, dietary-fibre, inflammatory bowel disease, colonic benefits (such as prebiotic). © 2016 Elsevier Ltd.

Alvani K.,Glasgow Caledonian University | Tester R.F.,Glasgow Caledonian University | Tester R.F.,Glycologic Ltd | Lin C.-L.,Glasgow Caledonian University | Qi X.,Glycologic Ltd
Food Hydrocolloids | Year: 2014

The extent of α-amylase hydrolysis of normal potato starches, extracted from different varieties grown under the same conditions in the same season, is regulated more by gelatinisation than the composition or structure of the granules. This is evident for native and annealed starches gelatinised and then hydrolysed with α-amylase. With similar gelatinisation peak (Tp) temperatures (62.5-66.1 and 70.2-72.3°C respectively) and enthalpies (15.1-17.8 and 15.8-19.5Jg-1 respectively) for the native and annealed starches, increasing the temperature exposure in excess water (to cause progressive gelatinisation) by 10°C increments creates progressively more hydrolysis reflecting the (similar) gelatinisation transition. Overall, therefore, processing has a greater potential impact on the glycaemic index (GI) of potato starches than any variety specific variations. © 2013 .

Tester R.F.,Glycologic Ltd | Al-Ghazzewi F.H.,Glycologic Ltd
Food Research International | Year: 2013

This review aims to highlight some of the health benefits associated with consuming native and depolymerised glucomannans - especially konjac glucomannans. The mannans provide a number of health benefits in the body. The ability of mannans, especially konjac glucomannans, to prevent specific pathogens including Escherichia coli from adhering to the gut or bladder mucosa is highlighted. Other benefits associated with the local gut environment are discussed together with more systemic effects in and on other organs. The glucomannans could be candidates for use as possible therapeutic tools for the treatment of a range of physiological disorders such as diverticulitis, Crohn's disease or ulcerative colitis. © 2012 Elsevier Ltd.

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