What key compounds do beneficial gut bacteria produce when they ferment Konjac Glucomannan (KGM)?

Answer

Short-chain fatty acids (SCFAs)

The anti-inflammatory mechanism linked to KGM consumption begins in the gut where it acts as a powerful prebiotic, selectively nourishing beneficial bacteria such as *Lactobacillus* and *Bifidobacterium*. When these selected bacterial populations ferment the highly viscous KGM fiber, their metabolic byproduct is the production of Short-chain fatty acids (SCFAs). SCFAs are critically important signaling molecules; they possess intrinsic anti-inflammatory properties themselves, which help calm systemic responses. Furthermore, SCFAs are essential for reinforcing the integrity of the intestinal barrier. A strong gut barrier prevents the translocation of potential inflammatory triggers from the lumen into the systemic circulation, thereby linking the prebiotic function of KGM directly to broader immune modulation and inflammation control.

What key compounds do beneficial gut bacteria produce when they ferment Konjac Glucomannan (KGM)?

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