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Review

Konjac Glucomannan: An Emerging Specialty Medical Food to Aid in the Treatment of Type 2 Diabetes Mellitus

by
Yimeng Fang
1,†,
Jiahui Ma
1,†,
Pengyu Lei
1,
Lei Wang
1,
Junying Qu
1,
Jing Zhao
1,
Fan Liu
1,
Xiaoqing Yan
2,
Wei Wu
3,
Libo Jin
1,4,
Hao Ji
1 and
Da Sun
1,5,*
1
Institute of Life Sciences & Biomedical Collaborative Innovation Center of Zhejiang Province, Wenzhou University, Wenzhou 325000, China
2
Chinese–American Research Institute for Diabetic Complications, School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou 325000, China
3
Key Laboratory for Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400044, China
4
Wenzhou City and Wenzhou OuTai Medical Laboratory Co., Ltd. Joint Doctoral Innovation Station, Wenzhou Association for Science and Technology, Wenzhou 325000, China
5
Wenzhou City and Kunlong Technology Co., Ltd. Joint Doctoral Innovation Station, Wenzhou Association for Science and Technology, Wenzhou 325000, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2023, 12(2), 363; https://doi.org/10.3390/foods12020363
Submission received: 12 December 2022 / Revised: 6 January 2023 / Accepted: 9 January 2023 / Published: 12 January 2023
(This article belongs to the Special Issue Plant Extracts as Functional Food Ingredients)
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Abstract

There are many factors causing T2DM; thus, it is difficult to prevent and cure it with conventional treatment. In order to realize the continuous intervention of T2DM, the treatment strategy of combining diet therapy and traditional medication came into being. As a natural product with the concept of being healthy, konjac flour and its derivatives are popular with the public. Its main component, Konjac glucomannan (KGM), can not only be applied as a food additive, which greatly improves the taste and flavor of food and extends the shelf life of food but also occupies an important role in T2DM. KGM can extend gastric emptying time, increase satiety, and promote liver glycogen synthesis, and also has the potential to improve intestinal flora and the metabolic system through a variety of molecular pathways in order to positively regulate oxidative stress and immune inflammation, and protect the liver and kidneys. In order to establish the theoretical justification for the adjunctive treatment of T2DM, we have outlined the physicochemical features of KGM in this article, emphasizing the advantages of KGM as a meal for special medical purposes of T2DM.
Keywords: konjac glucomannan; type 2 diabetes mellitus; FSMP; diet therapy; biomedical function konjac glucomannan; type 2 diabetes mellitus; FSMP; diet therapy; biomedical function
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MDPI and ACS Style

Fang, Y.; Ma, J.; Lei, P.; Wang, L.; Qu, J.; Zhao, J.; Liu, F.; Yan, X.; Wu, W.; Jin, L.; et al. Konjac Glucomannan: An Emerging Specialty Medical Food to Aid in the Treatment of Type 2 Diabetes Mellitus. Foods 2023, 12, 363. https://doi.org/10.3390/foods12020363

AMA Style

Fang Y, Ma J, Lei P, Wang L, Qu J, Zhao J, Liu F, Yan X, Wu W, Jin L, et al. Konjac Glucomannan: An Emerging Specialty Medical Food to Aid in the Treatment of Type 2 Diabetes Mellitus. Foods. 2023; 12(2):363. https://doi.org/10.3390/foods12020363

Chicago/Turabian Style

Fang, Yimeng, Jiahui Ma, Pengyu Lei, Lei Wang, Junying Qu, Jing Zhao, Fan Liu, Xiaoqing Yan, Wei Wu, Libo Jin, and et al. 2023. "Konjac Glucomannan: An Emerging Specialty Medical Food to Aid in the Treatment of Type 2 Diabetes Mellitus" Foods 12, no. 2: 363. https://doi.org/10.3390/foods12020363

APA Style

Fang, Y., Ma, J., Lei, P., Wang, L., Qu, J., Zhao, J., Liu, F., Yan, X., Wu, W., Jin, L., Ji, H., & Sun, D. (2023). Konjac Glucomannan: An Emerging Specialty Medical Food to Aid in the Treatment of Type 2 Diabetes Mellitus. Foods, 12(2), 363. https://doi.org/10.3390/foods12020363

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