Structural complexity of Konjac glucomannan and its derivatives governs the diversity and outputs of gut microbiota.

Deacetylated Konjac Glucomannan (DKGM) and Konjac Oligo-glucomannan (KOGM) as two most widely used derivatives in food industry are structurally and physiologically distinct from Konjac glucomannan (KGM). However, the roles of their distinct structures and physicochemical properties in directing microbiota community and the following outcomes are not fully understood. This paper aims to build links between structural complexity of KGM and its derivatives and microbial metabolism.