Konjac Glucomannan: A functional food additive for preventing metabolic syndrome (original) (raw)

Elsevier

Journal of Functional Foods

Under a Creative Commons license

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Abstract

Metabolic syndrome (MS), which involves visceral obesity, hyperglycemia, hypertension, and dyslipidemia, has become a global health challenge. Preventive measures include lifestyle changes, dietary treatments, etc. Konjac has been widely used as a culinary ingredient and traditional Chinese medicine in Asian countries for thousands of years. The main component of the konjac tuber is konjac glucomannan (KGM), a kind of hydrocolloid dietary fiber. Many health problems and diseases are affected by the gut microbiota, which may provide an alternative for preventing disease. In this review, we describe the prevention and treatment of MS using KGM, with a focus on its impact in relation to the regulation of gut microbes. Developing a comprehensive understanding of the role played by KGM via the gut microbiota will help us to determine the underlying mechanisms of KGM for the treatment of diseases associated with the gut microbiota.

Graphical abstract

Keywords

Metabolic syndrome

Konjac glucomannan

Gut microbiota

Abbreviations

BCAAs

branched-chain amino acids

Cpt-1

Carnitine palmitoyl transferase-1

DKD

diabetic kidney disease

eWAT

epididymal white adipose tissue

GBD

global burden of disease

GLP-1

glucagon-like peptide-1

GPIHBP1

GPI-anchored protein HDL binding protein 1

HDL-C

high-density lipoprotein cholesterol

HFD-STZ

high-fat-diet Streptozotocin

Hsl

hormone-sensitive lipase

KEGG

Kyoto Encyclopedia of Genes and Genomes

LDL-C

low-density lipoprotein cholesterol

OGTT

oral glucose tolerance test

PKGM

pulverized konjac glucomannan

Pparg

proliferator-activated receptor gamma

SCFAs

short-chain fatty acids

Srebp

sterol regulatory element-binding protein

T2DM

type 2 diabetes mellitus

Data availability

No data was used for the research described in the article.

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© 2024 The Authors. Published by Elsevier Ltd.