Partially hydrolyzed guar gum (PHGG) is the enzymatically partially hydrolyzed product from guar gum obtained from the Indian cluster bean (Cyanopsis tetragonolopus). PHGG has a number of properties associated as a luminacoid. PHGG promoted absorption of mineral and lowered serum cholesterol and triglycerides in the rat and serum cholesterol in human by improving lipid metabolism without reduction of protein utilization. In addition, PHGG significantly reduced acute postprandial plasma glucose, and improved insulin response. Further PHGG ingestion results in not only an increase in defecting frequency and softer stools in persons with constipation but also significant improvement of diarrhea in patient with gastrointestinal intolerance. PHGG is fermented easily by intestinal bacteria. It resulted in the growth of Lactobacillus spp., Bifidobacterium spp. and butyrate-producing bacteria: intestinal flora associated with good for human health. Improvement of balance of intestinal microflora resulted in promoting the production of short-chain fatty acid (SCFA), in particular butyric acid, production. Therefore, PHGG are food ingredients that have been available for many years worldwide. PHGG is focused and applied in the fields of clinical nutrition such as enteral nutrition and NST (Nutrition Support Team) and elderly nursing recently. In this review, these physiological effects and applications in various fields of PHGG are described.
Key words : Partially hydrolyzed guar gum, Luminacoid, Dietary fiber, Nutrition support team, Elderly nursing |
