Ryukoku University Joint Study Links Konjac Fiber to Reduced Risk of Stroke and Myocardial Infarction

 

KOBE, Japan – NINZIA Inc. (Headquarters: Chuo-ku, Kobe; CEO: Masahiro Yoritama; formerly Sydecas Inc.), in a collaborative study with Ryukoku University (Location: Kyoto; President: Takashi Irisawa), has confirmed that its proprietary konjac fiber material, "Ninja Paste," reduces both blood glucose levels and the incremental area under the curve (IAUC) for blood glucose.

This effect is attributed to the soluble glucomannan in Ninja Paste, which is believed to prolong the retention time in the stomach and thereby suppress the rise in blood glucose. The findings were presented at the Japanese Society of Nutrition and Dietetics and published in the journal of the Japan Clinical Nutrition Association.

Background of the Research Soluble dietary fiber is known to slow the absorption of carbohydrates and suppress the rise in blood glucose, potentially reducing the risk of diseases such as stroke and myocardial infarction. However, the dietary fiber found in the traditional Japanese food "konjac" is primarily insoluble and does not possess this blood glucose-suppressing effect on its own.

NINZIA's proprietary konjac fiber material, Ninja Paste, uniquely contains both soluble and insoluble dietary fibers. As its "Ninja" name implies, the paste blends seamlessly into a wide variety of foods, making daily intake easy and offering the potential to consistently manage post-meal blood glucose levels.

Study Results The study investigated the suppressive effect of Ninja Paste on blood glucose elevation during the post-meal period associated with "blood sugar spikes," using a test beverage made by adding the paste to green tea.

• When the test beverage was consumed 10 minutes before rice intake, blood glucose levels at 30 minutes and 60 minutes post-meal were significantly lower compared to the control (p<0.01 and p=0.003, respectively).
• The Incremental Area Under the Curve (IAUC) for blood glucose was also significantly reduced (p=0.003) when the test beverage was consumed 10 minutes before rice intake, compared to the control.

This joint research was published in Vol. 40, No. 1 of "New Diet Therapy," the official journal of the Japan Clinical Nutrition Association, in 2024, under the title: "A Study on the Suppressive Effect of Sol-like Soluble Glucomannan on Blood Glucose Elevation."

 

 

Summary of Collaborative Research

• Research Topic: A Study on the Physiological Functions and Physical Properties of a Konjac-Derived, Plant-Based Alternative Material.
• Researchers (Faculty of Agriculture, Ryukoku University):
  • Professor Tomiyo Nakamura, Department of Food Science and Nutrition
  • Professor Masayuki Yamasaki, Department of Food Science and Nutrition
  • Lecturer Kaho Nishizawa, Department of Food Science and Nutrition
• Host Institution: Research Center for Food and Agriculture, Ryukoku University

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蒟蒻繊維素材の摂取による、食後の血糖値上昇抑制効果を確認

 

龍谷大学との共同研究成果。脳卒中や心筋梗塞などの疾患リスク低減の可能性も。

 

株式会社NINZIA（神戸市中央区、代表取締役：寄玉昌宏、以下「当社」※旧「株式会社Sydecas」）は、学校法人 龍谷大学（京都市、専務理事：入澤 崇、以下「龍谷大学」）との共同研究において、当社独自の蒟蒻繊維素材「ニンジャペースト」による、血糖値及び血糖上昇曲線下面積（IAUC）の減少を確認しました。これは、ニンジャペーストに含まれる水溶性グルコマンナンが胃内に滞留し、血糖上昇を抑制したためと考えられます。日本栄養改善学会で発表、一般社団法人日本臨床栄養協会のジャーナルに掲載されました。