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http://dx.doi.org/10.3746/jkfn.2012.41.1.079

Quality Characteristics and Anti-Diabetic Effect of Yacon Vinegar  

Lee, Mi-Kyung (Dept. of Food & Nutrition, Sunchon National University)
Choi, Sa-Ra (S&J Bio Co., Ltd.)
Lee, Jin (Dept. of Food & Nutrition, Sunchon National University)
Choi, Yun-Hong (Dept. of Food & Nutrition, Sunchon National University)
Lee, Ju-Hye (Dept. of Food & Nutrition, Sunchon National University)
Park, Kyung-Uk (S&J Bio Co., Ltd.)
Kwon, Seung-Hyek (Dept. of Food & Nutrition, Sunchon National University)
Seo, Kwon-Il (Dept. of Food & Nutrition, Sunchon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.1, 2012 , pp. 79-86 More about this Journal
Abstract
This study was performed to investigate the physiochemical properties and anti-diabetic effect of yacon vinegar by two-step fermentation. Yacon was matured at room temperature for 20 days. The sugar content of yacon juice prepared from mature yacon was approximately $14^{\circ}Brix$. In the first stage, yacon wine was produced from the juice at $28^{\circ}C$ for 6 days. In the second stage, acetic acid fermentation was conducted at $30^{\circ}C$ and 200 rpm for 6 days to produce yacon vinegar with 4.75% acidity. The major free sugars of yacon vinegar were glucose and fructose at 2,072.12 mg% and 463.95 mg%, respectively. The acetic acid content was the highest of the major organic acids at 3,881.44 mg%. The total free amino acid content was 62.88 mg% with the main free amino acids being proline, ${\gamma}$-amino-n-butyric acid and ornithine. The major minerals of yacon vinegar were Ca, K and Mg. The in vivo anti-diabetic activity of yacon vinegar was investigated in high-fat diet (HFD)/streptozotocin (STZ)-induced diabetic mice. Diabetic mice were administered orally with 10% yacon juice and two yacon vinegars (5% and 10%) at a dose of 7 mL/kg body weight once per day for 4 weeks. Five% yacon vinegar improved the fasting blood glucose levels and glucose tolerance test significantly compared to the diabetic control group (p<0.05). Yacon vinegar increased the pancreatic C-peptide concentration in a dose-dependent manner. These results show that 5% yacon vinegar has a more potent effect on ameliorating hyperglycemia than 10% yacon juice.
Keywords
yacon; vinegar; anti-diabetic; two-step fermentation;
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Times Cited By KSCI : 5  (Citation Analysis)
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