Ryukoku University and NINZIA Confirm Konjac Fiber's Blood Glucose Rise Suppression

KOBE, Japan - Nov. 2, 2024 - PRLog -- NINZIA Inc. (Headquarters: Chuo-ku, Kobe, CEO: Masahiroi Yoritama; formerly Sydecas Inc.) conducted joint research with Ryukoku University (Kyoto, Executive Director: Takashi Irisawa), confirming a reduction in blood glucose levels and incremental area under the blood glucose curve (IAUC) through their unique konjac fiber material, "NINZIA PASTE." The study attributes the observed reduction to the water-soluble glucomannan in NINZIA PASTE, which stays in the stomach and slows blood glucose rise. These findings were presented at The Japanese Society of Nutrition and Dietetics and published in the Japan Clinical Nutrition Association's journal.

Background of the Study
Water-soluble dietary fibers are known to delay carbohydrate absorption, thereby suppressing postprandial blood glucose rise, which can potentially reduce the risks of diseases such as stroke and myocardial infarction. While konjac, a traditional Japanese food ingredient, contains mainly insoluble fiber that lacks blood glucose suppression effects, Ninja Paste combines both soluble and insoluble fibers. The unique, versatile nature of this "ninja-like" paste makes it easy to incorporate into various foods, potentially enabling daily blood glucose control.

Research Findings
Using Ninja Paste added to green tea, researchers examined its postprandial blood glucose suppression effect, specifically addressing "blood glucose spikes." When the test drink was consumed 10 minutes before a meal, postprandial blood glucose levels at 30 and 60 minutes were significantly reduced (p<0.01, p=0.003) compared to the baseline. The IAUC was also significantly reduced (p=0.003) when the test drink was consumed 10 minutes prior to eating rice.

The joint study results were published in the Japan Clinical Nutrition Association's "New Diet Therapy," 2024, Vol. 40, No. 1, under the title "Study on the Blood Glucose Suppression Effect of Solubilized Glucomannan."

Overview of Joint Research
Research Topic: Verification of the physiological functions and material properties of plant-based konjac-derived alternative material
Researchers: Professor Tomiyo Nakamura, Professor Masayuki Yamasaki, and Lecturer Kaho Nishizawa from the Department of Food and Nutrition, Faculty of Agriculture, Ryukoku University
Host Institution: Ryukoku University Research Institute for Food and Agriculture

NINZIA Inc. (formerly Sydecas Inc.)
NINZIA, a texture-engineering food-tech startup, develops technologies that control dietary fiber behavior, allowing binding and texture creation without relying on sugars, fats, or animal-based materials. Leveraging Japan's traditionally evolved technology of konjac glucomannan gelation control, the company presents a new approach to making eating itself an enjoyable experience.

For more information: NINZIA Inc.
http://ninzia.jp

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