ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Metabolism
This article is part of the Research TopicExploring Marine-Derived Sulfated Polysaccharides for Precision Nutrition and Chronic Disease PreventionView all 5 articles
Lachnoclostridium-mediated fermentation of konjac glucomannan: short chain fatty acids production and inhibitory xanthine oxidase activity
Provisionally accepted
Jie Deng1
Zhiming Zhang1Zhiyi Yang1Yilu Bao1Yanyan Nong1Hongmei Wang1Chenhui Zhao1Shenghong Mai1Cong Tan1Yingxue Pan1Caimin Feng1
Meiying Li2*
Wenfeng Luo3*- 1Shunde Polytechnic, Foshan, China
- 2South China Agricultural University, Guangzhou, China
- 3The Affiliated Panyu Central Hospital of Guangzhou Medical University, Guangzhou, China
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Hyperuricemia (HUA) is notably prevalent in various regions. In China, it has become the second most prevalent metabolic disorder. Since the adverse effects of conventional uric acid-lowering drugs, there is an urgent need to develop natural and safe therapeutic alternatives. Previous studies have shown that konjac glucomannan (KGM) can effectively reduce serum uric acid levels in HUA rats and modulate gut microbiota composition, particularly by increasing the abundance of Lachnoclostridium. To further elucidate the underlying mechanisms, this study investigated the fermentation characteristics of KGM by Lachnoclostridium and its inhibitory effects on xanthine oxidase (XOD) activity. The results revealed that KGM fermentation with Lachnoclostridium reduced the pH and significantly lowered the apparent viscosity. Reducing sugar content decreased while short chain fatty acids (SCFAs) increased significantly. Furthermore, prolonged fermentation enhanced the XOD inhibitory activity of KGM. These findings suggested that KGM may exert its uric acid-lowering effects by promoting Lachnoclostridium-mediated fermentation of SCFAs, which may serve as foundation for the development of dietary strategies.
Keywords: Konjac glucomannan, Lachnoclostridium, Short Chain Fatty Acids, Xanthine oxidase activity, Uric Acid
Received: 22 Aug 2025; Accepted: 24 Nov 2025.
Copyright: © 2025 Deng, Zhang, Yang, Bao, Nong, Wang, Zhao, Mai, Tan, Pan, Feng, Li and Luo. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Meiying Li
Wenfeng Luo
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