Detection of Konjac glucomannan by immunoassay

Hurley, Ian P.; Qin, Hongmei; Ireland, H. Elyse; Coleman, Robert C.; Tosun, Berat Nursal; Büyüktuncer, Zehra; Williams, John

doi:10.1111/j.1365-2621.2010.02281.x

Cited by 4 publications

(3 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Only one analytical method for the quantification of konjac glucomannan in foods was identified in the literature search in Toxline, Medline and SciFinder. Hurley et al (2010) developed an enzymelinked immunosorbent assay (ELISA) for quantification of the additive in gum mixtures and in confectionary. For the test, a polyclonal antibody obtained from sheep was used.…”

Section: Methods Of Analysis In Foodmentioning

confidence: 99%

See 1 more Smart Citation

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

View full text Add to dashboard Cite

The present opinion deals with the re‐evaluation of konjac (E 425), comprising konjac gum (E 425 i) and konjac glucomannan (E 425 ii) when used as food additives. Following the conceptual framework for the risk assessment of certain food additives re‐evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that current use of konjac (E 425) was limited in all food categories to maximum permitted level (MPL) of 10 g/kg, and that the calculated indicative refined exposure assessment for all population groups was below 0.1 mg/kg body weight (bw) per day for the general population (mean and high level). Konjac gum and konjac glucomannan were unlikely to be absorbed intact and were significantly fermented by intestinal microbiota. The available database on toxicological studies was considered limited, however, no relevant adverse effects were seen in rats and dogs in 90‐day feeding studies according to the SCF, the no‐observed‐effect level (NOEL) in rats being 1,250 mg konjac glucomannan/kg bw per day. Konjac gum and konjac glucomannan were of no concern with respect to the genotoxicity. After a daily dosage of 3,000 mg in adults for 12 weeks, several individuals experienced abdominal discomfort including diarrhoea or constipation. The Panel concluded that there was no need for a numerical acceptable daily intake (ADI) and that there was no safety concern for the general population at the refined exposure assessment for the reported uses of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives under the current conditions of use of 10 g/kg. The Panel agreed with the conclusions of the SCF () that the uses of konjac (E 425) as an additive at the levels up to 10 g/kg in food are acceptable, provided that the total intake from all sources stays below 3 g/day.

show abstract

Section: Methods Of Analysis In Foodmentioning

confidence: 99%

“…Hurley et al. () developed an enzyme‐linked immunosorbent assay (ELISA) for quantification of the additive in gum mixtures and in confectionary. For the test, a polyclonal antibody obtained from sheep was used.…”

Section: Assessmentmentioning

confidence: 99%

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

View full text Add to dashboard Cite

show abstract

“…Up to now, there is limited study describing their use to monitor KGM authenticity. Recently, enzyme-linked immunosorbent assays have been developed for the differentiation of KGM from other hydrocolloids (i.e., locust bean gum and guar gum) and detection in foodstuff (i.e., skittles and fruit pastille) (Hurley et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Rapid Quantitative Analysis of Corn Starch Adulteration in Konjac Glucomannan by Chemometrics-Assisted FT-NIR Spectroscopy

Zhong

Qin

2015

Food Anal. Methods

View full text Add to dashboard Cite

Konjac glucomannan (KGM) adulterated with cheaper starch cannot easily be identified by visual inspection. This study proposed a rapid and simple method to quantitatively analyze corn starch adulteration in KGM by a Fourier transform near-infrared (FT-NIR) coupled with chemometrics. The partial least-squares (PLS) regression calibration models based on the FT-NIR were designed using 90 samples. Coefficient of determination (R c 2 ) and root-mean-square error of PLS regression models in calibration set were found to be 0.982-0.990 and 3.596-2.693 % depending on the pretreatments of spectral data, respectively. The other 45 samples were used in the validation (30 samples) and external validation (15 samples) sets. Model 3 (using first derivative with 7 smoothing points) in the validation set yielded satisfactory performance with an R v 2 value and root-mean-square error of prediction of 0.989 and 4.890 %, respectively. The overall results indicate that FT-NIR spectroscopy could be a simple and efficient tool for the detection and quantification of the KGM adulterated with corn starch.

show abstract

Strategies, techniques and applications for food authentication based on carbohydrates: A review

Li,

Shi,

et al. 2024

Carbohydrate Polymers

View full text Add to dashboard Cite

Detection of Konjac glucomannan by immunoassay

Cited by 4 publications

References 31 publications

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Rapid Quantitative Analysis of Corn Starch Adulteration in Konjac Glucomannan by Chemometrics-Assisted FT-NIR Spectroscopy

Strategies, techniques and applications for food authentication based on carbohydrates: A review

Contact Info

Product

Resources

About