Table of contents

  1. Introduction to Konjac Glucomannan
  2. Difference Between Soluble and Insoluble Dietary Fiber
  3. Benefits of Konjac Glucomannan
  4. Development and application of konjac glucomannan

 

  • Introduction to Konjac Glucomannan

Konjac is the underground tuber of the perennial herb Amorhopballus Blex Decne of the family Araceae, and its main component is konjac glucomannan (KGM). Konjac belongs to the Angiosperm phylum, the Monocotyledon class, and is a perennial herb with bulbs.

Konjac glucomannan, also known as KGM, is a unique main component of konjac tubers. It is a natural polysaccharide extracted from konjac tubers. , 4-glycosaccharide-linked heteropolysaccharide, its content is about 44%-64%. It is a natural macromolecule soluble dietary fiber, which is the best among all dietary fibers. It does not contain calories, has a feeling of satiety, can reduce and delay the absorption of glucose, inhibit the synthesis of fatty acids, and has excellent fat reduction. slimming effect. While reducing fat, konjac glucomannan also helps ecological laxatives, stabilizes blood sugar, lowers blood lipids and resists fatty liver. It is safe and has no toxic side effects. Due to the physical and chemical properties of glucomannan, such as high viscosity, high water absorption, and rapid expansion, the processing technology of konjac is limited. few. Konjac glucomannan has the characteristics of wide source, good biocompatibility and good biodegradability. In the food and beverage industry, the above-mentioned properties of glucomannan can be used as gelling agent, thickening agent, bonding water-retaining agent, stabilizer, film-forming agent, etc.

  • Difference Between Soluble and Insoluble Dietary Fiber

The difference between soluble dietary fiber and insoluble dietary fiber is that it can participate in the circulation of human blood and body fluids, and purify the blood and various organs of the body during the circulation process. The larger the molecular weight of soluble dietary fiber, the more functional bonds, and the stronger the function in the prevention and treatment of chronic diseases.

  • Benefits of Konjac Glucomannan

– Lose weight

Keithley in the United States did a study to study the mechanism of action of KGM by consuming KGM for dieters (7 groups of clinical trials, 39 obese people in each group). Studies have found that KGM plays a role in weight loss, whether in a normal diet or a high-calorie diet. They speculate that the mechanism of action of KGM for weight loss is that the ingestion of KGM food increases the viscosity of gastrointestinal contents, thereby prolonging gastric emptying time and increasing people’s satiety, reducing the absorption rate of small intestine food, and reducing postprandial glucose and insulin levels. fluctuation. The research results of West China Medical University further confirmed this effect. After eating konjac powder for 30 days, the weight loss rate was 78.4%, and the decline range was 0.5–4.7 kg, and the individual differences were large.

– Ecological laxative

KGM absorbs water, increases stool volume, and improves intestinal flora; intestinal bacteria decompose KGM, produce short-chain fatty acids, and stimulate peristalsis, all of which are beneficial to defecation. Studies by Zhang Maoyu of West China Medical University and others have shown that consuming KGM can increase the daily wet weight of feces (equivalent to 1 gram of konjac powder to gain 11.4 grams) and the water content of feces; it can shorten the time for food to run in the intestines and average a bowel movement. time; can increase the number of bifidobacteria. Eating KGM produces a similar effect to natural defecation without diarrhea, which is an ideal choice for patients with chronic and habitual constipation.

– Stable blood sugar

Diet control is an important measure for the treatment of diabetes. KGM is not digested and absorbed, contains no calories, has a feeling of satiety, and can reduce and delay the absorption of glucose. It is a good supplementary food for diabetes. Studies have shown that KGM can significantly improve glucose metabolism, while insoluble fiber has no obvious effect. Huang Chengyu of West China Medical University and others studied the effect of KGM on blood sugar in patients with diabetes. The results showed that KGM has a hypoglycemic effect, and the hypoglycemic effect of severe patients is better than that of mild patients, and it is more effective in reducing postprandial blood sugar and fasting blood sugar. At the same time, KGM delays glucose absorption and also helps to suppress hypoglycemia.

– Hypolipidemic and anti-fatty liver

Plasma lipids typically measure cholesterol and triglycerides. KGM helps lipid metabolism and can lower cholesterol and triglycerides. Professor Zhang Maoyu used KGM food to study 110 hyperlipidemia patients. After 46 people ate konjac, serum TG (triglyceride), TC (cholesterol), LDL-C (low-density lipoprotein cholesterol) were significantly decreased, and HDL-C (high-density lipoprotein cholesterol) was significantly increased; fatty liver improved , blood lipid lowering. When blood lipids reach the normal level, they will not continue to decline, and play a role in regulating lipid metabolism and preventing hyperlipidemia.

  • Development and application of konjac glucomannan

– Traditional Konjac Application

Food additives: Because KGM has high water holding capacity, swelling, thickening, gelling, emulsifying, suspending, cohesive, etc., its performance is better than that of agar, carrageenan, gelatin and other commonly used food glues. Additives are increasingly used. Such as ham, dairy products, biscuits, jelly, etc.

Limitations: Due to the high water-holding, swelling and thickening properties of KGM, the processing technology and edible methods of konjac are limited, so that the utilization efficiency of KGM is extremely low, and its health care function cannot be highlighted.

– Innovative new konjac applications

Konjac tablets and konjac granules: Overcoming the processing technology of konjac, changing the use method of konjac, greatly increasing the content of KGM, so that the function of KGM can be fully exerted.

 

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