Konjac glucomannan, also known as KGM, is a natural polymer soluble dietary fiber.
brief introduction
Konjac glucomannan is the best of all dietary fibers. It does not contain calories and has a sense of satiety. It can reduce and delay the absorption of glucose and inhibit the synthesis of fatty acids. It has an excellent effect of reducing fat and weight. Konjac glucomannan can not only reduce fat, but also contribute to ecological defecation, stabilize blood sugar, reduce blood lipid and anti fatty liver. It is safe and non-toxic. Due to the physical and chemical properties of glucomannan such as high viscosity, much water absorption and fast expansion, the processing technology of konjac is limited. The purity of konjac glucomannan in the existing konjac food is generally low, and people eat very little glucomannan.
Function
Fat reduction and slimming
Keithley in the United States conducted a study to study the mechanism of KGM by eating KGM to dieters (7 groups of clinical trials, 39 obese people in each group). The study found that KGM played a certain role in weight loss whether in normal diet or high calorie diet. They speculate that the mechanism of KGM weight loss is that the intake of KGM food increases the viscosity of gastrointestinal contents, thus prolonging gastric emptying time, increasing people's sense of satiety, reducing the absorption rate of small intestinal food and reducing the fluctuation of postprandial glucose and insulin. The research results of West China Medical University further confirmed this effect. After eating konjac flour for 30 days, the weight loss rate was 78.4%, and the decline range was 0.5-4.7 kg, with great individual differences.
Ecological defecation
KGM absorbs water, increases fecal volume and improves intestinal flora; Intestinal bacteria ferment KGM, produce short chain fatty acids and stimulate intestinal peristalsis, which are conducive to defecation. Studies by Zhang Maoyu of West China Medical University show that, The consumption of KGM for constipation can increase the daily fecal wet weight (equivalent to the weight increase of 1 g konjac powder by 11.4 g) and fecal water content; shorten the time of food running in the intestine and the average defecation time; and increase the number of bifidobacteria. The consumption of KGM can produce an effect similar to natural defecation without diarrhea. It is an ideal choice for patients with chronic and habitual constipation.
Stable blood glucose
Controlling diet is an important measure in the treatment of diabetes. KGM is not a digestible, non caloric and satiety sensation, and can reduce and delay the absorption of glucose. It is a good auxiliary food for diabetes. The results show that KGM can significantly improve glucose metabolism, but insoluble fiber has no obvious effect. Huang Chengyu, Huaxi Medical University, studied the effect of KGM on blood sugar of diabetics. The results showed that KGM had hypoglycemic effect, and the effect of reducing blood sugar was better than that of light weight. It also had a better effect on reducing postprandial blood glucose and reducing fasting blood glucose. At the same time, KGM delays glucose absorption and helps to inhibit hypoglycemia.
Reducing blood lipid and anti fatty liver
Plasma lipids were generally measured for cholesterol and triglycerides. KGM contributes to lipid metabolism and reduces cholesterol and triglycerides. Professor Zhang Maoyu studied 110 patients with hyperlipidemia with KGM food. After eating konjac, serum TG (triglyceride), TC (cholesterol) and LDL-C (low density lipoprotein cholesterol) decreased significantly, while HDL-C (high density lipoprotein cholesterol) increased significantly; Fatty liver improved and blood lipid decreased. When the blood lipid reaches the normal level, it does not decrease continuously, which plays a role in regulating lipid metabolism and preventing hyperlipidemia.
Development and Application
Application of traditional konjac
Food Additives: because of its high water holding capacity, expansibility, thickening, gelation, emulsifying property, suspension property and caking property, KGM is superior to agar, carrageenan, gelatin and other common food gums, and is widely used as food additives. Such as ham sausage, dairy products, biscuits, jelly, etc.
Limitations: KGM has high water holding capacity, expansibility and thickening, which limits the processing technology and edible method of konjac, so that the utilization efficiency of KGM is very low, and its health care function cannot be highlighted.
Innovative application of new konjac
Konjac tablet and konjac Granule: the processing technology of konjac has been conquered, the use method of konjac has been changed, the content of KGM has been greatly improved, and the function of KGM has been brought into full play.
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