• The Korea Journal of Herbology
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• v.25 no.4
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• pp.151-160
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• 2010

Objectives : The purpose of this research was to examine dietary therapy on the edema based on the literary findings, for clinical treatment and prevention of the edema. Methods : This Research was examined on histories, compositions, applications, and effects of dietetic treatment about 100 cases of dietary therapy of the edema from Chinese literatures. Results : 1. Various vegetables and animals including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, cake, tea, paste, gelatin and etc. 3. Frequently used materials were Cyprinus carpio Linnaeus, Cucumis sativus L. Coix lachrymajobi var. mayuen, Zea mays, Maydis Stigma, Citrullus vulgaris, Zingiber officinale, Cinnamomum cassia Blume, Allium scorodorpasum var. viviparum Regel, Camellia sinensis, Armeniacae amarum Semen, Phyllostachys bambusoides, Luffa cylindrica, Dioscorea batatas Decne, Panax ginseng, Brassica oleracea and Raphanus sativus. Conclusion : Though dietary therapy for the edema is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and Oriental herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the edema.

• The Korean Journal of Rheology
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• v.8 no.3_4
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• pp.199-206
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• 1996

산마와 재배마에서 점질다당류를 추출하여 리올러지 및 열특성을 연구하였다. D.I.W 에서 산마와 재배마 점질다당류의 고유점도(η)는 각각 16.1 이/g. 25.1 이/g 이고 pH7일 때 최대값을 나타내었고 염을 가했을 때 (η)가 급격히 감소하다가 일정한 값을 나타내었으며 urea 용액에서 NaCl, MaCl2 용액에서보다 (η)가 높았다. 마 점질다당류의 chain stiffness는 0,0050이고 Overlap parameter는 산마와 재배마 점질다당류가 각각 0.06 g/이. 0.04 g/이였 다. 마 점질 다당류는 shear rate가 증가함에 따라 겉보기 점도가 감소하여꼬 농도가 증가함 에따라 yield stress 와 점조성 지수는 증가하고 shear index가 감소하는 가소성유동체였다. 산마 점질다당류는 35$^{\circ}C$까지 온도에 대하여 비교적 안정하였지만 그이상의 온도에서는 겉보 기 점도가 급격히 감소하였고 재배마 점질다당류는 온도가 증가할수록 겉보기 점도가 점차 적으로 감소하였다. 겉보기 점도는 1가 염가 2가 염 사이에 큰 차이가 없었고 염농도가 증 가함에 따라 겉보기 점도가 감소하였으나 urea를 첨가했을 때 겉보기 점도가 약간 감소하다 가 다시 증가하는 것을 알수 있었다. DSC로 산마와 재배마 점질다당류의 "true melting"을 측정했을 때 각각 92$^{\circ}C$, 93$^{\circ}C$였고, enthalpy는 67.06 cal/g, 75.83 cal/g였다. 겔화에 소요된 enthalpy는 pH가 증가할수록 큰 값을 나타냈고 NaCl을 첨가했을 때 감소하다가 염농도 증 가에는 영향을 받지 않았으며 Urea와 glycerol을 각각 첨가했을 때 D. I. W.오세보다 감소 하였다. TGA로 열분해 현상을 측정했을 때 분해 온도는 산마와 재배와 점질다당류가 각각 219~332$^{\circ}C$, 229~341$^{\circ}C$ 범위였다.TEX> 범위였다.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.231-238
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• 2012

$Dioscorea$ $batatas$ Decne is a type of yam that eaten raw and used as a traditional oriental medicine in Asian countries. In this study, we evaluated the functional effects of yam water extracts on body weight levels and serum lipid concentrations in mice fed high fat diet. Mice were divided into four groups: normal diet control (ND), high fat diet control (HFD), HFD+yam extract 100 mg/kg (HFD-Y100), and HFD+yam extract 200 mg/kg (HFD-Y200). Yam extract was administrated orally to mice fed a high fat diet for 5 weeks. Treatment with yam extract significantly reduced body weight levels and energy efficiency in a dose-dependent manner in HFD-fed mice. Yam extract also attenuated serum levels of triglyceride, total cholesterol, and LDL-cholesterol, as well as organ weights of liver and abdominal adipose tissue in mice fed a high fat diet. Moreover, blood levels of glucose, insulin, and leptin significantly decreased in a dose-dependent manner upon administration of yam extract. Blood activities of GPT, GOT, and LDH were lower in the yam extract-treated groups compared to the HFD group. These results indicate that yam water extract may reduce elevated body weight and serum lipid concentrations in mice fed a high fat diet, suggesting its usefulness as a functional food for reducing body fat and hyperlipidemia.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.56-68
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• 2014

Yam Yackwa (YP) was made by addition of yam power (15%) into flour. Depending on extension of storage time, lightness and redness of YP were increased. Yellowness of YP was decreasing until 3 days and increased from 9 days of storage. However, the yellowness of Yackwa without Yam powder (Non-YP) was increasing until 3 days and decreased from 6 days of storage. Hardness, gumminess, and chewiness of YP were improved compared to Non-YP. It means that the addition of yam power makes Yackwa soft. Oil absorption of Non-YP was low. Acid value and peroxide value of YP were 1.57 and 19.04, respectively. Moisture contents, crude ash, crude fat, crude protein, and carbohydrate of YP were $2.55{\pm}0.08%$, $0.71{\pm}0.01%$, $6.11{\pm}0.06%$, $15.97{\pm}1.40%$, and $64.66{\pm}0.09%$, respectively.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.596-602
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• 1994

To separate and concentrate mucilage from yam(Dioscorea batatas DECNE), yam was dried, microparticulated using impact mill and air-classified at different air classifying wheel speed(ACWS) in classifier. As ACWS increased from 5,000 rpm to 22,500 rpm, the contents of dietary fiber, protein and lipid of air classified microparticles(ACM) increased remarkably. Especially the ACM with ACWS over 15,000 rpm showed 36.41% dietary fiber and 16.66% protein. The dietary fiber and protein components were concentrated to $2.5{\sim}9.0$ times as compared with whole yam powder. Concomitantly the non-fibrous carbohydrate decreased from 88.31% to 16.84. The damaged starch(%), WSI and WAI of ACM of ACWS over 15,000 rpm were $1.5{\sim}3.0$ times higher than those of ACM under ACWS 15,000 rpm. The apparent viscosity of ACM was 0.0800 Pa s over ACWS 15,000 rpm and 0.0080 Pa s under ACWS 15,000 rpm. Judging from viscosity of ACM, the mucilage component of yam was concentrated to 10 times. In conclusion, the optimum process to separate and concentrate the mucilage from yam consisted of the microparticulation to $5{\sim}30{\mu}m$ and the air-classification at ACWS over 15,000 rpm.