NINZIA and Ryukoku University Confirm Effects of Proprietary Konjac-Derived Ingredient on Digestive Health

NINZIA Inc. (Headquarters: Kobe, Hyogo Prefecture; CEO and CRO: Masahiro Yoritama, hereinafter “NINZIA”), a provider of high-performance konjac-derived ingredients and proprietary texture engineering (texture creation) technology, has confirmed through joint research with Ryukoku University (Dr. Toyo Nakamura, Visiting Researcher at the Center for Food Preference Studies) that consuming nut products containing its proprietary dietary fiber ingredient (zol-type glucomannan) significantly improves bowel movement frequency and stool quality. The original research paper summarizing these findings was published in the academic journal 'New Diet Therapy,' Volume 42, Issue 1, issued on June 1, 2026.

Second Joint Study with Ryukoku University

This study marks the second phase of ongoing joint research between NINZIA and Ryukoku University on konjac-derived materials.

To date, NINZIA has advanced functional research on its konjac-derived ingredient 'zol-type glucomannan.' In 2024, through joint research with Ryukoku University, it confirmed the ingredient’s effect in suppressing postprandial blood glucose elevation.

In this study, the team evaluated the ingredient’s impact not only on blood glucose levels but also on gut environment and bowel conditions, exploring new potential applications for konjac-derived materials.

Research Background

Constipation as a Social Issue: Constipation is a relatively common physical symptom, particularly among younger generations and women, and is a critical issue that negatively impacts both physical and mental quality of life (QOL).

Focus on Zol-Type Glucomannan: Conventional konjac undergoes heat treatment during manufacturing, which converts its dietary fiber into an insoluble form. In contrast, NINZIA’s 'zol-type glucomannan (NinjaPaste)' is delivered in a state containing both soluble and insoluble dietary fiber.

Expected Benefits: This unique characteristic enables the fiber to absorb water and form a gel within the intestines, softening stools and promoting a healthy gut environment. It is gaining attention as a convenient new solution for constipation, especially among younger consumers.

Highlights of Research Design and Results

The trial involved 82 healthy university students who consumed either a 'zol-type glucomannan-enriched nut bar' or a control food (nuts only) for two weeks, with effects on bowel conditions compared and evaluated.

Significant Increase in Bowel Movement Frequency: After consuming the nut bar, the number of weekly bowel movements increased significantly.

Effect Confirmed Even in Those Prone to Constipation: Among participants identified in preliminary surveys as having bowel movements fewer than four times per week (the 'constipation-prone group'), a significant increase in bowel movement frequency was also observed, suggesting a laxative effect.

Improved Stool Quality (Softer Stools, Reduced Odor): Consumption of the nut bar resulted in softer stools, and stool odor was significantly reduced.

Relief from Abdominal Bloating: Scores for abdominal bloating (a feeling of fullness) improved, suggesting a sensation of relief and comfort.

Impact of Weather Conditions Also Observed

During the trial period, some regions experienced consecutive days of sudden temperature drops exceeding 10 degrees Celsius.

It is known that large temperature fluctuations can affect the autonomic nervous system and increase constipation risk. Some participants showed a trend toward reduced bowel movement frequency during this period.

The research group plans to continue investigations, taking such external environmental factors into account.

About the Collaborating Institutions

Ryukoku University

Ryukoku University is a comprehensive university originating from an educational institution founded in 1639.

At the Setagaya Campus, which houses the Faculty of Agriculture, wide-ranging research is conducted in food, life sciences, environment, and agriculture. Research activities are promoted through industry-academia collaboration, centered on the 'Integrated Research Institute of Food and Agriculture.'

Research Overview

Research Topic: Verification of the impact of konjac-derived materials on bowel conditions

Collaborating Institutions: Ryukoku University, Habikino International University, NINZIA Inc.

Research Subjects: 82 healthy university students (18 male, 64 female)

Research Content: Evaluation of the impact of consuming zol-type glucomannan-enriched nut bars on bowel conditions

About NINZIA Inc.

NINZIA is a company dedicated to exploring the potential of konjac, a traditional Japanese plant-based ingredient, to enable everyone to enjoy eating and enhance well-being beyond dietary restrictions such as diabetes, obesity, and allergies.

The company develops binding, molding, and texture creation technologies that do not rely on sugar, lipids, or animal-based materials—termed 'texture engineering technology'—and aims to solve global health challenges through Japanese food technology.