Application of Konjac Oligosaccharides

Application of Konjac Oligosaccharides

    Prebiotics are organic substances that selectively promote the metabolism and proliferation of beneficial bacteria (such as Bifidobacteria) in the body, thereby improving the health of the host, also known as Bifidogenic factors. They are widely used in the fields of food and feed, and are of great significance for improving gut microbiota and promoting material metabolism.
 

    Konjac oligosaccharides are a high-quality prebiotic obtained by the enzymatic hydrolysis of konjac gum (konjac glucomannan KGM). Konjac gum, a high molecular weight polysaccharide, is extracted from the corm of Amorphophallus konjac and is composed of glucose and mannose residues linked by 1,4-glycosidic bonds. Animal experiments and clinical studies have shown that konjac oligosaccharides are significantly effective in promoting the growth of Bifidobacteria and improving the structure of gut flora, superior to lactulose and soy oligosaccharides, among others. In addition, they also have multiple health benefits such as preventing and treating hyperlipidemia, antioxidant properties, and enhancing immune function.

In summary, as a type of prebiotic, konjac oligosaccharides not only improve intestinal health but also promote material metabolism and enhance immune function, thus holding broad application prospects as a health food ingredient.
 

I. Breakfast Cereals and Infant Food
 

Breakfast cereals, such as oatmeal and crispy rice, which are important components of breakfast, should be rich in carbohydrates, fiber, and vitamins. The addition of konjac glucomannan oligosaccharides can significantly enhance their nutritional and health value. As a "bifidus factor," konjac glucomannan oligosaccharides can enhance the health benefits of bifid yogurt, adjust gastrointestinal function, and make infant formula foods closer to breast milk, which is conducive to the establishment of bifidobacteria in the infant gut. Breast-fed infants have a high proportion of bifidobacteria in the gut, which is beneficial to health. When breastfeeding is not possible, powdered milk with added bifidobacteria should be chosen to prevent diarrhea. As a prebiotic, konjac glucomannan oligosaccharides can promote the balance of the gut flora in infants and young children. Therefore, it is crucial to pay attention to the intestinal health of infants and choose the right food.
 

II. Feed Industry
 

Beneficial bacteria, such as bifidobacteria and lactobacilli in animals, can utilize konjac glucomannan oligosaccharides. After becoming dominant in the gut, they play a role in regulating the intestines. At the same time, the metabolism of beneficial bacteria can also promote feed digestion, which contributes to growth and weight gain, and stimulate the enhancement of immune function in intestinal immune organs. They can be used as functional additives in the feed industry.
 

III. Prospects and Outlook
 

China has abundant konjac resources, but the development of konjac product varieties is still insufficient. Therefore, it is of great significance to use modern high-tech to develop high added-value konjac products. In the production of konjac oligosaccharides, immobilized enzyme and immobilized cell technologies are expected to be applied, which can help reduce production costs. At the same time, the impact of some physical and chemical methods on the pretreatment of konjac gum and the enzymatic hydrolysis process is also worth in-depth study, in order to improve the degradation rate and enzymatic hydrolysis efficiency of konjac gum.
 

Konjac oligosaccharides, possessing a certain degree of sweetness, can serve as substitutes for sucrose and glucose without raising blood sugar levels. More importantly, they are not digested and absorbed by the human body, but they can promote the proliferation of bifidobacteria in the gut, reduce the production of toxic fermentation products and harmful bacterial enzymes, thereby enhancing the body's immunity and antioxidant capacity. Although other physiological functions of konjac oligosaccharides still need to be further studied and confirmed, their existing health benefits have already attracted much attention.

 

    Given the many advantages of konjac oligosaccharides, they have been widely used in functional food additives, especially in the production of health foods. In addition, derivatives of konjac oligosaccharides also show broad prospects in the field of drug development. In the future, with in-depth research on konjac oligosaccharides, it is believed that their application in the health industry will be more extensive and in-depth.