• 한국식품조리과학회지
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• 제18권2호
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• pp.185-192
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• 2002

In the fabrication of sponge cakes, wheat flour was substituted by Dioscorea Japonica flour at 3%, 6%, and 9% (C1, C2, and C3, respectively), and the sensory, physicochemical, texture properties, viable cell counts and chromaticity of the samples were investigated and compared with the control cake (C0). The addition of Dioscorea Japonica flour increased the density of the sponge cake, but decreased the size and moisture content of the cakes (C0〉C1〉C2〉C3). The pH value increased with increasing Dioscorea Japonica flour in the sponge cakes, and the microbial growth was remarkably suppressed by Dioscorea Japonica flour compared with the control. There was an increase in the chromaticity of the sponge cakes with increased Dioscorea Japonica flour in the cakes. Also, the hardness, gumminess, and chewiness were enhanced approximately two times higher than those of control by increasing Dioscorea Japonica flour. In the sensory evaluation, the addition of Dioscorea Japonica flour into sponge cakes showed a significant increment in the internal color, size/uniformity of the voids, and the sweetness, while the adhesiveness and moistness were the highest in the control. The overall preference was in the order C0〉C2〉C3〉Cl, and therefore, the substitution of 6% of wheat flour by Dioscorea Japonica was recommended in the fabrication of sponge cakes.

• 한국식품조리과학회지
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• 제22권2호
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• pp.173-180
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• 2006

This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.

• Journal of Nutrition and Health
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• 제33권2호
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• pp.115-123
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• 2000

This study evaluates the effect of Dioscorea japonica Thunb subfractions on hyperglycemia and the composition of energy metabolites in diabetic rats. Diabetes emllitus was induced in male Sprague-Dawley rats by an injection of streptozotocin(STZ) dissolved in a citrate buffer into the tail vein at a dose of 45㎎/㎏ of body weight. Diabetic rats were assigned to 6 groups; STZ-control, subfraction A, B , C, D and E groups. All groups were fed an AIN-76 diet. The second butanol fraction of Dioscorea administered orally with carboxymethyl cellucose for 10 days after the STZ injection Body weight gain, diet intake and organ weights were monitored Levels of hematocrit, blood glucose, liver and muscle glycogen were measured. Levels of cholesterol, triglycerides and free fatty acids were also assayed. Body weight losses were observed by subfraction A group. Liver and kidney weights were not affected in any of the subgractioned groups. The decrease of blood glucose in daibetic rats which were fed Dioscorea japonica Thunb was significantly greater than the dicrease of blood glucose in the STZ-control group. cholesterol plasma level was not influenced in any subfraction of Dioscorea japonica Thunb. Liver triglyceride levels were significantly lowered in subfraction A compared with the STZ-control group. This study's results suggest that oral administration of subfraction C of Dioscorea japonica Thunb frction is capabl of reducing blood glucose, plasma triglyceride and free fatty acid levels, and therefore Dioscorea japonica Thunb may contain antihyperglycemic compounds.

• 한국조리학회지
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• 제15권4호
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• pp.28-36
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• 2009

본 연구에서는 마가루 첨가에 따른 콩다식의 품질 및 관능적 특성을 살펴보고자 한다. 마가루의 첨가량이 증가할수록 수분 함량이 증가하였다. 색도는 마가루의 첨가량이 증가할수록 명도 L값과 적색도를 나타내는 a값, 황색도를 나타내는 b값 모두 유의적으로 감소하였다. 경도는 마가루 첨가량이 증가할수록 유의적으로 증가하는 경향을 보였으며 응집성, 검성, 씹힘성은 마가루 첨가량이 증가할수록 감소하는 유의적인 차이를 보였다. 부착성과 탄력성은 마가루 첨가량이 증가할수록 유의적인 차이를 보이지 않았다. 그 결과 마가루 6% 첨가한 콩다식이 맛, 향, 종합적인 기호도가 가장 좋게 평가되었다.

• 생약학회지
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• 제40권4호
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• pp.257-279
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• 2009

Plants of genus Dioscorea have long been served as important carbohydrate-stuffed foods in the tropical and subtropical regions, and utilized as traditional herb medicines to enhance digestive function, improve anorexia, and treat diarrhea in oriental countries. It is known that around 600 species of Dioscorea are distributed in the world including 107 species in Asia, but actually utilized Dioscorea species are restricted to small numbers. Phytochemical investigations for Dioscorea species have revealed a number of chemical components such as sapogenins, saponins, phenanthrenes, stilbenes, diterpenes and purine derivatives. According to recent pharmacological studies, Dioscorea species possess significant antioxidant, antibacterial and anti-inflammatory activities as well as anticancer, antidiabetic, cholesterol-lowering and hypolipidemic effects. Here, seven Dioscorea species (D. batatas, D. japonica, D. bulbifera, D. opposita, D. tokoro, D. nipponica and D. alata), mainly distributed and used in Korea, China, and Japan, are reviewed to provide their botanical, phytochemical and pharmacological properties were described.

• 한국식품과학회지
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• 제26권1호
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• pp.68-73
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• 1994

야생식용식물인 참마뿌리의 성숙도에 따른 휘발성 풍미성분을 분석하기 위해 SDE 방법으로 정유성분을 분리한 다음 GC 및 GC-MS를 이용하여 성분을 확인하였다. 어린 참마뿌리에서는 탄화수소류 35종, 알데히드류 5종, 케톤류 1종, 알콜류 9종, 에스테르류 2종, 유기산류 3종 및 기타 4종이 확인되었고, 성숙한 참마뿌리에서는 탄화수소류 23종, 알데히드류 2종, 알콜류 7종, 에스테르류 1종, 유기산류 8종 및 기타 1종이 확인되었다. 어린 참마에서 탄화수소류, 알데히드류, 알콜류 및 에스테르류의 함량이 더 많았고 풋풋한 내음이 더 강한 것으로 나타났으며 성숙한 참마에서는 고급 지방산의 함량이 상당히 많은 것으로 나타났다.

• Journal of Nutrition and Health
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• 제31권7호
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• pp.1093-1099
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• 1998

Dioscorea japonica Thunb its effects has been used in f31k remedies f9r various purposes including treatment of diabetes, on hypoglycemic actiity and energy metabolism were investigated. The plant was extracted with methanol(MeOH) and fractionated into four layers hexane, chloroform(CHCI$_3$), butanol(BuOH), and $H_2O$. Diabetes mellitus was induced in male Sprague-Dawley rats by the injection of streptozotocin(STZ) into tail vein at a dose of 45mg/kg body weight(BW). Sprague-Dawley male rats weighing 160-200g were divided into five groups a diabetic control and four experimental groups such as hexane group, CHCl$_3$ group, BuOH group, and $H_2O$ group. The rats of all groups were fed on a AIN-76 diet and the four experimental groups were orally administered each fraction(500mg/kg BW) for 12 days. The diabetic control group was orally administered 5% carboxymethyl cellulose. The body weights were monitored and the concentrations of blood glucose were determined. The levels of glycogen and protein in liver were also measured. The plasma levels of cholesterol, triglyceride (TG), and fee fatty acid(FFA) were also analysed. The body weight gain was higher in the $H_2O$ group than in the control group. Heart weight was significantly reduced by administrations of Dioscorea japonica Thunb. The extents of blood glucose decrement in BuOH and $H_2O$ group were greater than that found in the control group. The muscle protein levels showed significantly higher amounts in all experimental groups. Glycogen levels were higher in the BuOH group than in the control group. The levels of TG were decreased in all experimental groups and the levels of plasma FFA were lower in the BuOH group. The plasma cholesterol levels were not influenced by these four fractions in diabetic rats. These results suggest that the orally administered H2O fraction of Dioscorea japonica Thunb exhibited hypoglycemic effects in STZ induced diabetic rats. (Korean J Nutrition 31(7) : 1093-1099, 1998)

• 한국지역사회생활과학회지
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• 제23권1호
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• pp.31-39
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• 2012

Yam($Dioscorea$ $japonica$) has been used in oriental medicine to modulate physiology, and it is considered as a potential functional food. So far, however, limited efforts has been performed to use yam for food processing and development. Thus, in this study, rice cakes called 'Backsulgi' containing 3%, 6% and 9% yam powder were prepared and the quality characteristics were evaluated. The results of this study showed that adding yam powder reduced the moisture content of Backsulgi, which led to a decrease in the strength of textural characteristics such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and springiness. In contrast, the quality characteristics of the sample containing 3% yam powder were not significantly different from those of the control in moisture content, texture, and overall acceptability. Consequently, adding 3% yam powder could improve the biofunctionality and quality characteristics of Backsulgi in the case of adjusting moisture content.

• 생약학회지
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• 제21권4호
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• pp.274-283
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• 1990

This study was conducted to further characterize mucilages from Dioscoreae Rhizoma, which have been known to be proteoglycans. We chose the two types of yams, Dioscorea batatas Dec. (club-like) and D. japonica Thunb. (cane-like). Repeated gel filtration of a dialyzed water extract of each fresh yam on Bio-gel P-100 and then Sephadex G-150 columns completely separated the mucilage from protein. Furthermore, gel filtration of a water extract from each yam processed by steaming and drying on the Bio-gel P-100 column gave only one polysaccharide peak without protein. These results revealed that the mucilages of yams were only composed of polysaccharide. Then we assessed some properties of the mucilages under three kinds of criteria: a complex-forming capacity between mucilage and alcian blue, mannose content in the mucilage, and viscosity. The complex-forming capacities of two types of fresh yams were closely similar with each other, but the processing of two types of the fresh yams greatly lowered the complex-forming capacity and viscosity.

• Natural Product Sciences
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• 제25권3호
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• pp.261-267
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• 2019

The rhizomes of Dioscorea japonica Thunb. are widely consumed as food and also used to treat diabetes and polyuria in Korea. This study was undertaken to study the anti-atopic dermatitis effects of a 95% ethanolic extract (DJE) of D. japonica in an oxazolone-stimulated murine model of atopic dermatitis (AD). The therapeutic effects of DJE on AD-like skin lesions were assessed on both ears. DJE (1%) or dexamethasone (0.5%; the positive control) were applied to skin lesions for three weeks. Serum levels of IgE and IL-4 were assessed by ELISA (enzyme-linked immunosorbent assay). Histopathological examinations were performed by hematoxylin and eosin (H&E) and toluidine blue staining and revealed DJE significantly reduced dermal thickness and inflammatory cell infiltration when applied to oxazolone-treated ear skin. DJE-treated AD mice also showed lower serum levels of IgE and IL-4 than oxazolone-stimulated controls. Our findings demonstrate DJE might be a useful safe, topical agent for the treatment of atopic diseases.