amorphophallus bulbifer/抗氧化劑

The aim of this study was to evaluate the hypoglycemic and antioxidant potential of konjac in vitro and in vivo. Glucose diffusion and enzymatic starch digestion of konjac were assayed using α-amylase and α-glucosidase. Oral glucose tolerance test (OGTT) and oral starch tolerance test (OSTT) were

The aim of this study was to investigate the effects of konjac glucomannan (KGM) and inulin on the balance between pro-oxidative status and antioxidative defense systems in the colon, liver, and plasma of rats fed a high-fat fiber-free diet. Male Sprague-Dawley rats (n = 8 animals per group) were

This study investigates whether some dietary fibers can the toxicity due to cystine added to the diet. Wistar rats were investigated for the effects of adding pectin, sugar beet fiber or konjac mannan to a cystine diet on the growth rate and on the activities of liver antioxidant enzymes and serum

In this study, pH-responsive microspheres loaded with multiple antioxidants were developed for intestine-specific delivery and exhibited synergistic activity. They consist of chitosan (CS)-coated microspheres made of TEMPO-oxidized Konjac glucomannan (OKGM) polymers, of which the carboxyl (COO-)

The present study evaluates the antioxidative and radical scavenging potential of the tuber extract of Amorphophallus paeoniifolius (Dennst.) Nicolson, (Araceae). The ethanol extract of A. paeoniifolius (APE) was studied for the inhibition of lipid peroxidation estimated in terms of thiobarbituric

Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl

Konjac oligo-glucomannan (KOG) was prepared by degradation of konjac glucomannan (KG) using β-mannanase. The hydrolysis process was monitored by the viscosity of the enzymatic hydrolysates. Factors affecting the enzymatic hydrolysis of KG were investigated, and the optimum hydrolysis conditions were

Although the anti-diabetic properties of Konjac glucomannan (KGM) have been reported previously; however, the molecular pathways of its anti-diabetic properties are not clear. The present study hypothesized that KGM could mitigate oxidative stress and inflammation. Three doses of KGM (40, 80, 120

The effect of natural antioxidants on physicochemical properties, lipid and protein oxidation, volatile compounds and free fatty acids (FFA) were determined in Spanish salchichón enriched with n-3 fatty acids encapsulated and stabilized in konjac matrix. Phenolic compounds of beer residue extract

In the present study, the hepatoprotective activity of ethanolic and aqueous extracts of Amorphophallus campanulatus (Roxb.) tubers were evaluated against carbon tetrachloride (CCl4) induced hepatic damage in rats. The extracts at a dose of 500 mg/kg were administered orally once daily. The

The efficacy of saffron petal extract (SPE; 1%-4%) incorporated into Konjac glucomannan (KGM) edible films on the quality and shelf life of fresh-cut cucumbers was evaluated. Changes in chemical, physical, and microbial properties, antioxidant activity, and total soluble phenolic contents of sliced

The exploration of methods for degrading konjac glucomannan (KGM) is of great significant and technological interest. Here, laser at the power of 10 W was employed to degrade KGM. The laser degraded konjac glucomannan (LDK) was analyzed by viscosity, Rheology, Differential scanning calorimetry

Konjac gel foods that mainly consist of deacetylated konjac glucomannan (Da-KGM) are considered to have the same health benefits as native konjac glucomannan (KGM); however, no definitive data support this notion. The objective of this study was to compare the effects of Da-KGM and KGM on the

Mice were fed low-fibre, or that supplemented with soluble fibre (konjac glucomannan, KGM; inulin), or insoluble fibre (cellulose) to determine how these three fibres modulated the acute colonic responses to an azoxymethane (AOM) treatment. Results indicated that KGM and inulin exerted greater

Konjac glucomannan (KGM) is an important functional polysaccharide in food research. However, unstable dispersibility of KGM inhibits its in-depth study and wide application. In this study, a degraded KGM (100kGy-KGM), which showed excellent dispersibility and specific physicochemical properties,