• Title/Summary/Keyword: Chinese Yam

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Evaluation for the Antimicrobial, Antioxidant and Antithrombosis Activity of Natural Spices for Fresh-cut yam. (생마 신선편이 제조를 위한 천연 향신료의 항균, 항산화 및 항혈전 활성 평가)

  • Ryu, Hee-Young;Bae, Kyung-Hwa;Kim, Eun-Joo;Park, Sang-Jo;Lee, Bong-Ho;Sohn, Ho-Yong
    • Journal of Life Science
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    • v.17 no.5 s.85
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    • pp.652-657
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    • 2007

  • To make functional fresh-cut yam using natural spices, the water or the methanol extract was prepared from different kinds of natural spices including ginger, wasabi, black pepper, mustard, cinnamon, chinese pepper, garlic, thyme, rosemary, chamomile, and peppermint. The extraction yields were varied as spice sources and extraction solvents used. Among the water extracts, peppermint extract showed strong antithrombosis activity with 26-folds extended thrombin time, and the $IC_{50}s$ of the extracts from cinnamon and rosemary were $61.3{\mu}g/ml\;and\;84.3{\mu}g/ml$ in DPPH scavenging assay, respectively. Whereas, the antimicrobial activity of all water extracts was ignorable. Among the methanol extracts, the extracts from thyme, ginger, and cinnamon showed antimicrobial activity against yam putrefactive bacteria. Strong antioxidative activity was found in the extracts from cinnamon and thyme. Based on these results, the functional fresh-cut yam was prepared using the water extract from peppermint or cinnamon. The antioxidative and antithrombin activities in the fresh-cut yam were maintained at $4^{\circ}C$ for 24 hr. Our results suggest that the natural spices could be applied to production of functional fresh-cut yam.

  • https://doi.org/10.5352/JLS.2007.17.5.652 인용 PDF KSCI

Biological Activities of Ethanol Extracts from Monascus-Fermented Chinese Yam (발효 홍국마 에탄올 추출물의 생리활성 효과)

  • Jeon, Chun-Pyo;Lee, Jung-Bok;Choi, Chung-Sig;Kwon, Gi-Seok
    • Journal of Life Science
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    • v.21 no.8
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    • pp.1142-1148
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    • 2011

  • This study was conducted to investigate antioxidative and physiological activities of ethanol extracts concentration from Monascus-Fermented Chinese Yam (MFCY). The ethanol extracts from MFCY were measured to examine pigment, monacolin K content, total polyphenol content, DPPH radical scavenging activity and angiotensin converting enzyme inhibitory effects. In this study, the results show that Monascus sp. MK2, with Dioscorea batatas Dence. as the substrate, can produce pigments (red, orange, and yellow), monacolin K content, total polyphenol content and DPPH radical scavenging activity at 13.48 (red), 11.66 (orange), 12.77 (yellow), 462.78 (mg/kg), 658.8 (mg/kg) and 92.8% in EtOH extract, respectively. In addition, ACE inhibitory activity was shown to be 74.55% in EtOH extract. Therefore, it can be concluded that Dioscorea batatas Dence is the best fermentative substrate for Monascus species to produce secondary metabolites as biomedicinal substances.

  • https://doi.org/10.5352/JLS.2011.21.8.1142 인용 PDF KSCI

Antioxidant Activities and Monacolin K Production of Fermented Chinese Yam by Monascus sp. MK805 (Monascus sp. MK805 균주를 이용한 발효마의 Monacolin K 생산과 항산화 활성)

  • Jeon, Chun-Pyo
    • Korean Journal of Microbiology
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    • v.50 no.1
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    • pp.46-52
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    • 2014

  • This study was carried out to investigate the characteristics of fermented chinese yam and rice (Dioscorea japonica, Dioscorea batatas, Dioscorea opposita, Rice, FCYR) using Monascus sp. MK805. The extracts from FCYR were measured to examine pigments, antioxidant activities were investigated through DPPH radical scavenging activity, total polyphenol and flavonoid contents, reducing power. Also it was investigated monacolin K productivity by FCYR. Pigments productivity (yellow, orange and red) were 26.2, 13.9, 17.3 at Dioscorea japonica, 41.9, 22.6, 53.2 at Dioscorea batatas, 12.5, 7.5, 9.7 at Dioscorea opposita and 10.1, 7.7, 10.2 at rice, respectively. DPPH radical scavenging activity of FCYR was about 69.7, 79.6, 57.8, and 42.3%, total polyphenol contents of FCYR was about 480.6, 658.7, 379.3, and 212.9 mg/kg, total flavonoid contents of FCYR was about 342.5, 448.4, 235.2, and 168.7 mg/kg, reducing power of FCYR was about 1.57, 2.14, 1.14, and 0.35 (OD at 700 nm), respectively. And then monacolin K productivity of FCYR was about 453.8, 509.5, 332.2, and 263.2 mg/kg, respectively.

  • https://doi.org/10.7845/kjm.2014.4002 인용 PDF KSCI