Lactic acid fermentation of Chinese yam (Dioscorea batatas Decne) flour and its pharmacological effect on gastrointestinal function in rat model

Shin, Kyung Ok; Jeon, Jeong Ryae; Lee, Ji Seon; Kim, Jong Yeon; Lee, Chu Hee; Kim, Soon Dong; Yu, Yeon-Su; Nam, Doo Hyun

doi:10.1007/bf02932037

Cited by 27 publications

(14 citation statements)

References 18 publications

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“…Based on these data, raw yam powder was more effective for fermentation by L. bulgaricus than extracted powder. Shin et al (2006) reported the fermentation of Dioscorea batatas Decne. in solution 5 and 10% fermented by the combination of L. acidophilus, S. thermophilus and B. bifidum for at 37 o C 20 h was counted in 7.02 log CFU/mL which was lower than that in our study.…”

Section: Counts Of Lactobacillus Bulgaricus During Fermentationmentioning

confidence: 99%

“…In Asia, various yams have been used for many years as a traditional medicine (Shin et al, 2006) for the treatment of anorexia, chronic diarrhea, diabetes, and excessive leucorrhea (Pharmacopoeia of the People's Republic of China, 1997). Recently, immune response modifying activities of Dioscorea rhizomes have been confirmed, including immunomodulation (Zhao et al, 2005) and anti-inflammatory (Kim et al, 2004), anti-tumor Yao, 2003a, 2003b), and anti-osteoporotic effects (Yin et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the anti-oxidative activities of a storage protein of Dioscorea tubers have also been extensively investigated (Hou et al, 1999;Hou et al, 2001). Furthermore, the feeding of Dioscorea rhizomes has been found to improve certain metabolic abnormalities, including hyperglycemia (McAnuff et al, 2005), obesity, gut function (Shin et al, 2006), and lipid metabolism .…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Properties of Dioscorea opposita Thunb. Solution Fermented by Lactobacillus bulgaricus

Park¹,

Ahn²,

Kwak³

2010

Korean Journal for Food Science of Animal Resources

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The present study was designed to determine the physicochemical properties of yam (Dioscorea) solution fermented by L. bulgaricus, the protective effect of fermented Dioscorea opposita Thunb. on stomach lesions, and the possibility of its application to fermented dairy products. When the concentration of yam increased, the pH increased in raw powder samples but not in extracted powder samples. In 6% raw powder containing the sample, the viable cell counts showed a dramatic increase, whereas those in extracted yam powder significantly decreased in all concentrations during 32 h of fermentation. The viscosity of extracted yam powder showed a lower value than that of raw powder, which was maintained throughout the fermentation. The solution of Dioscorea opposita Thunb. raw powder showed a significantly higher allantoin content compared with the extracted powder (p<0.05). At 2% of added Dioscorea opposita Thunb., 0.65 mg/mL was contained in both samples; however, when 6% of Dioscorea opposita Thunb. was added, the amount of diosgenin increased up to 1.9 mg/ mL. When 200 mg of powder/kg body wt. was injected, gastric lesions were apparently reduced compared with those of control rats. With 100 mg/kg body wt. injected into rats, the protective effect was a little lower than that in 200 mg/kg body wt. Based on these data, the present study indicated that yam powder fermented by L. bulgaricus showed a protective effect on gastric lesions in rats; therefore, it may be included as an added ingredient in yogurt manufacture.

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Section: Counts Of Lactobacillus Bulgaricus During Fermentationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical Properties of Dioscorea opposita Thunb. Solution Fermented by Lactobacillus bulgaricus

Park¹,

Ahn²,

Kwak³

2010

Korean Journal for Food Science of Animal Resources

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“…LAB also function as live bacterial activators that promote the growth of beneficial bacteria in the body, prevent a variety of diseases, and regulate physiological activity by improving gastrointestinal function, inhibiting cholesterol absorption, controlling immunity, enhancing absorption, improving utilization of nutrients, etc. Therefore, consumption of fermented food products are gaining acceptance as a healthy component of functional diets for longevity Shin et al, 2006;Gao et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Fermentation Characteristics and anti-Helicobacter pylori Activity of Aqueous Broccoli Fermented by Lactobacillus plantarum MG208

Yang

Kim

2015

JABC

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Helicobacter pylori infection causes gastrointestinal diseases such as chronic gastritis, peptic ulcers, and may lead to gastric cancer. Several studies have reported that lactobacilli present on broccoli show inhibitory activity against H. pylori. Here, we evaluated aqueous broccoli, fermented by Lactobacillus plantarum MG208, for its fermentation characteristics and anti-H. pylori activities including antibacterial activity, growth inhibition, antiadhesion, and urease inhibition. The results indicated that the fermentation characteristics changed significantly depending on the amount of aqueous broccoli used for fermentation (p <0.05). There was no significant difference between the samples before fermentation (p >0.05). However, a significant concentrationdependent difference was noted in antibacterial activity and urease inhibition (p <0.05) following the addition of aqueous broccoli. Growth inhibition in the 10 mg/mL sample was significantly higher as compared to the negative control and similar to that with amoxicillin (positive control) (p <0.05). Anti-adhesion activity of aqueous broccoli was also significantly different (p <0.05) from the negative control. Therefore, aqueous broccoli fermented by L. plantarum MG208 could prove useful as a functional diet for protection of the gastric environment against H. pylori infection.

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“…Under the technological point of view, the addition of yam powder may have positive action for the texture, stability or the consistency of the yogurt due to the availability of functional ingredients such as allantoin and diasgonin. Yam, the tuber part of the genus Dioscorea, has been used for many years as a traditional medicine (Shin et al, 2006) for the treatment of anorexia, chronic diarrhea, diabetes and excessive leucorrhea (Pharmacopoeia of the People's Republic of China, 1997). Health benefits of yam mainly rely on the allantoin and diosgenin content.…”

Section: Introductionmentioning

confidence: 99%

Effects of the Extract Yam Powder Addition on Yogurt Properties during Storage

Lee¹,

Ahn²,

Kwak³

2011

Korean Journal for Food Science of Animal Resources

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Physicochemical and sensory properties of Dioscorea opposita Thunb. (yam) powder-added yogurts (1, 3, 5, and 7%, w/ v) were examined when stored at 4 o C for 16 d. When the yam concentration increased, the pH increased with 16 d storage. The lactic acid bacteria counts in all yogurt samples showed an increase during storage period, and the highest counts were appeared with 7% yam powder addition. The dramatic decrease was found in viscosity with higher concentrations of yam powder-added yogurt samples. No change was found in allantoin and diosgenin contents for 16 d storage periods. A significantly strong bitterness and astringency and decreased viscosity were found with 5 and 7% yam powder addition. However, less than 3% yam powder-added yogurt samples did not show a significant difference compared with the control (p>0.05) and overall acceptability score was the highest in 3% yam powder-added yogurt throughout the storage. The present study indicated that the concentrations (1 and 3%, w/v) of yam powder could be used to produce yam powder-added yogurt without significant adverse effects on physicochemical, microbial and sensory properties, and enhance functional components from the supplementation.

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Lactic acid fermentation of Chinese yam (Dioscorea batatas Decne) flour and its pharmacological effect on gastrointestinal function in rat model

Cited by 27 publications

References 18 publications

Physicochemical Properties of Dioscorea opposita Thunb. Solution Fermented by Lactobacillus bulgaricus

Physicochemical Properties of Dioscorea opposita Thunb. Solution Fermented by Lactobacillus bulgaricus

Fermentation Characteristics and anti-Helicobacter pylori Activity of Aqueous Broccoli Fermented by Lactobacillus plantarum MG208

Effects of the Extract Yam Powder Addition on Yogurt Properties during Storage

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