Comparative analysis of dietary fiber activities of enzymatic and gamma depolymerized guar gum

• Guar gum was depolymerized using gamma radiation.
• Inter comparison between gamma and enzyme hydrolyzed guar gum was carried out.
• Gamma hydrolyzed guar gum had wide Mw distribution than enzyme hydrolyzed gum.
• Better glucose and bile acid uptake retardation was shown by gamma hydrolyzed gum.
• Similar short chain fatty acid content was obtained in fermentation of both gums.

Gamma radiation depolymerized guar gum (RDGG) and partially enzymatically hydrolyzed guar gum (PHGG) were compared for their intrinsic viscosity (η), molecular weight distribution, proximate composition, mannose to galactose (M/G) ratio, glucose and bile acid dialysis retardation index (GDRI & BDRI) and production of short chain fatty acids (SCFA) during model intestinal fermentation. RDGG had a higher η value (37.90 ml/g) compared to PHGG (28.58 ml/g). PHGG had one peak with Mw of 12 kDa, while RDGG showed three peaks (Mw 1323.9 kDa, 614.02 kDa and 38.38 kDa) when subjected to gel permeation chromatography. Both RDGG and PHGG had similar proximate composition and M/G ratio. RDGG demonstrated higher GDRI and BDRI of 21.74% and 56.63% while PHGG had values of 12.74% and 0% respectively. Similar contents of SCFA were obtained using either RDGG or PHGG as carbon source. RDGG thus demonstrated improved physiological properties compared to enzyme hydrolyzed counterpart in in vitro assays.

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