This research paper presents the results of tests on the colligative properties of konjac gum chains in water solutions. For this purpose, the measurements of osmotic pressure and intrinsic viscosity of aqueous solutions, in the function of konjac gum concentration and temperature were carried out. The applied methods allowed for the determination of the second osmotic virial coefficients B2, which raised with the increase of temperature. It indicate that increase of temperature causes higher affinity of polysaccharide’s chains to water. It was determined, that the osmotic average molecular mass of the konjac gum in non-purified solutions increases with temperature (1.07×105–3.80×105g×mol−1). Values of the reduced viscosity linearly increased in range 18–29dL×g for all temperatures. Received values of the Huggins constant (0.81–1.72) lead that water is poor solvent for konjac gum. The theta (θ) conditions were extrapolated for non-purified solutions − 325K (52°C), and interpolated for purified solutions − 307K (34°C). Based on the results of tests using the dynamic light scattering, the values of two main relaxation times (fast − 0.4–1.8ms and slow components − 4300–5500ms) were determined (the Kohlrausch-Williams-Watts). The obtained autocorrelation functions were characteristic for sol type systems or these which indicate a gel-like structure.

To understand whether soluble fiber (SF) with high water-binding capacity (WBC), swelling capacity (SC) and fermentability reduces food intake and whether it does so by promoting satiety or satiation or both, we investigated the effects of different SFs with these properties on the food intake in rats. Thirty-two male Sprague-Dawley rats were randomized to four equal groups and fed the control diet or diet containing 2% konjac flour (KF), pregelatinized waxy maize starch (PWMS) plus guar gum (PG), and PWMS starch plus xanthan gum (PX) for three weeks, with the measured values of SF, WBC, and SC in the four diets following the order of PG > KF > PX > control. Food intake, body weight, meal pattern, behavioral satiety sequence, and short-chain fatty acids (SCFAs) in cecal content were evaluated. KF and PG groups reduced the food intake, mainly due to the decreased feeding behavior and increased satiety, as indicated by decreased meal numbers and increased inter-meal intervals. Additionally, KF and PG groups increased concentrations of acetate acid, propionate acid, and SCFAs in the cecal contents. Our results indicate that SF with high WBC, SC, and fermentability reduces food intake—probably by promoting a feeling of satiety in rats to decrease their feeding behavior.

Objective: The aim of this study was to investigate the effects of supplementation of dietary soluble fibers with high water-binding capacity (WBC) and swelling capacity (SC) on gastrointestinal tract mass, physicochemical properties of digesta, gastrointestinal mean retention time (MRT), body weight, and food intake in male rats. Methods: Thirty-two male Sprague-Dawley rats were randomized to four equal groups and fed the control diet or diet containing 2% konjac flour (KF), pregelatinized waxy maize starch plus guar gum (PWMS+GG), andPWMS plus xanthan gum (PWMS+XG) for three weeks. Results: WBC and SC of diets followed the order of PWMS+GG > KF > PWMS + XG > control. PWMS+GG and KF groups had a lower average daily food intake than the control group, but all the groups showed no difference in final body weightand the weight gain rate. The high WBC and SC of the PWMS+GG and KF groupsled to an increase of WBC and SC in the stomach digesta, and a gain of the cecal digesta weight, due to increased cecal moisture content. Conclusion: The inclusion of the novel fiber, PWMS+GG, in the diet of male rats appears to facilitate the modulation of WBC and SC of stomach digesta and the reduction of food intake.