Glucomannan: sources, physiological mechanisms and applications of an emerging dietary fiber

Abstract

Glucomannan is an emerging dietary fiber from various sources such as plants including their leaves, stems, bulbs, roots, and seeds and microorganisms such as bacteria, fungi and yeasts. Its mannose and glucose ratio, degree of acetylation, and possible substitution vary depending on its origin. Owing to the properties of glucomannan such as its viscosity, bulk, and fermentation ability, it has potential uses in avoiding diet-related disorders. Herein, the use of glucomannan for treating conditions such as cardiovascular diseases, renal diseases, cancer, tumors and diabetes mellitus is discussed. The role of short chain fatty acids (SCFAs) in disease prevention and health maintenance is mainly attributed to the production of butyrate, though acetate and propionate also play other roles in different pathways. Additionally, this review discusses the role of glucomannan in novel applications such as targeted drug delivery, polyurethanes, films, paper and wastewater treatment. Also, the incorporation of other polysaccharides such as chitosan in glucomannan and the addition of various groups such as sulfate and carboxymethyl to its main structure to improve its inherent effect in the above-mentioned sectors are highlighted. This review summarizes the current research on glucomannan and its potential application as a functional food for disease prevention and as a versatile biomaterial.