• Korean Journal of Plant Taxonomy
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• v.45 no.4
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• pp.380-390
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• 2015

The morphological characters were observed in six taxa in the genus Dioscorea of Korea (D. polystachya, D. japonica, D. nipponica, D. quinqueloba, D. tenuipes, and D. dokoro). The underground structure and the formation of bulbil were useful characters for separating sect. Enanatiophyllum from sect. Stenophora. The important characters for discriminating taxonomic entities were as follows: the position of the anther and the shape of the pistil in the microstructural characters, including the protuberance of the base of the petiole, the shape and color of the flower, the shape of the fruit, and the shape of the seed wing. Based on the results, a key to Korean Dioscorea is provided and the distribution of these species in Korea is described.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.267-273
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• 1995

Twenty five cooking recipe with yam (Dioscorea japonica Thunb) have been developed and their hypoglycemic effects on diabetic patients were investigated. The results of the sensory evaluations revealed that the tested recipe were in good scores (overall acceptability scores 3.30-4.33) except Chojuli. The 10-panel members indicated that the yam cookings were more acceptable when they were cooked with other vegetables. Twenty seven diabetic patients were entered in a general hospital during the 2-month experimental period and they were allowed to consume the diet with yam cooking dish, 75 g of yam a day. The fasting blood glucose and 2-hour postprandial blood glucose levels were determined. The diabetic patients who consumed yam showed the lower blood glucose levels than those patients who were controlled with the hospital diet only. The hypoglycemic effects of the yam were more evident in the patients who were injected with insulin. The constant lowering effects of blood glucose levels were observed in the normal subjects who had taken the yam cookery, leading to that one subject who started with a low blood glucose level must stop the yam consumption after 10 days.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.398-403
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• 2019

Dioscorea japonica Thunberg (DJ) has been widely used as a healthy food in Korea for the enhancement of physical stamina. Hence, the present study evaluated the immune-enhancing effect of DJ in forced swim test of mouse model. The immobility time of the group treated with DJ for 7 days was significantly reduced in comparison with that of the control group. After a forced swimming test, the changes in blood biochemical parameters and splenic T lymphocyte populations induced by the administration of DJ were assessed. Serum levels of lactic dehydrogenase, creatine phosphokinase, and aspartate aminotransferase were significantly decreased in DJ-administered group compared to the control group. However, administration of DJ did not affect the splenic T lymphocyte populations. Moreover, DJ significantly increased the production of interferon-g and interleukin-2 compared to the media control in splenocytes. Collectively, it may be concluded that DJ is useful for enhancement of physical and immune function.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.05a
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• pp.829-832
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• 2014

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 pigments, DPPH radical scavenging activity, reducing power and monacolin K contents. As a results show that Monascus sp. MK805, with Dioscorea japonica as the substrate can produce pigments (yellow, orange and red), DPPH radical scavenging activity, reducing power and monacolin K content at 29.6 (yellow), 15.1 (orange), 20.4 (red), 72.8%, 1.74(OD at 700nm), 480.6 mg/kg in EtOH extract, respectively. Therefore, fermented chinese yam (Dioscorea japonica) was estimated to be effective biological activity material.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.528-533
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• 2008

The principal objective of this study was to assess the quality characteristics of noodles prepared at ratios of 0% (I), 1.4% (II), 2.8% (III), and 4.2% (IV) Dioscorea japonica powder, based on the wheat flour weight. The lightness of the uncooked and cooked noodles decreased significantly as the amount of Dioscorea japonica powder increased. The yellowness of the cooked noodles were reduced significantly, but the redness of all samples were significantly increased with increasing amounts of Dioscorea japonica powder. The rate of weight increase and volume increase of the noodles, as well as the density, pH, and turbidity of the soups were also assessed. The cohesiveness and gumminess of samples III and IV were significantly lower than those values in samples I and II. The results of our sensory evaluation test evidenced no significant differences in appearance and flavor among all samples. The colors of I and II were better than those of III and IV. The taste and texture scores of IV were the highest, and as a result the overall acceptability of III was most preferred.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1995.05a
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• pp.212-212
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• 1995

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.4
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• pp.337-347
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• 2017

In this study, free radical scavenging activity and enzyme-linked immunosorbent assay (ELISA) experiments were carried out using Dioscorea japonica (D. japonica) and Chenopodium album (C. album) extracts to evaluate their anti-oxidative and anti-inflammatory effects. In the free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity, $EC_{50}$ of D. japonica and C. album were measured as 2.386 and 0.524 mg/mL, respectively. The free radical scavenging activity of the mixed sample of D. japonica and C. album was the highest when the D. japonica and C. album ratio was 2 : 1. The IL-6 and $TNF-{\alpha}$ ELISA assay showed that IL-6 in mouse spleen cells treated 1 mg/mL of samples, D. japonica and C. album decreased the production of IL-6 concentration by 27.17%, 72.30%. In the case of $TNF-{\alpha}$, D. japonica and C. album decreased 61.97% and 77.85% of $TNF-{\alpha}$ production, respectively. Through these results, we confirmed that D. japonica and C. album have antioxidant and anti - inflammatory effects and could be applied to natural medicine cosmetic having anti - inflammatory effects.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.509-515
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• 1994

Using the lipids extracted from Korean yam(Dioscorea) tubers, D. batatas, D. aimadoimo and D. japonica, fractionation and identification of lipid components and their fatty acid compositions were analysed. Lipid contents determined by Folch's method in D. batatas, D. aimadoimo and D. japonica were 11.0 mg/g, 11.4 mg/g and 6.6 mg/g, respectively. Lipids extracted were fractionated into neutral lipid, glycolipid and phospholipid by silicic acid column chromatography. The content of neutral lipid was over about 60% in lipid. Neutral lipid was composed of sterol ester, triglyceride, 1,3-diglyceride, 1,2-diglyceride and monoglyceride. Main constituents of glycolipid were acylsterylglycoside, monogalactosyldiglyceride, sterylglycoside, digalactosyldiglyceride and sulfolipid, and phospholipid contained phosphatidylethanolamine, phosphatidylcholine and phosphatidylinositol. The fatty acids of the total lipid and its three lipid fractions were analyzed by GC. The major fatty acids were palmitic and linoleic acids. Content of the saturated fatty acids was less than that of the unsaturated fatty acids.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.36-40
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• 1995

Yam(Dioscorea) tubers were used as one of the dietary starches in Korea, China and Japan because of its characteristic properties. Yam tubers were powdered after freeze drying the sliced tubers to investigate carbohydrates. Chemical properties such as proximate components and carbohydrates were studied using three varieties of Korean yams, namely. D. batatas, D. aimadoimo and D. japonica. The proximate components of yam tubers showed that the major components of Korean yam tubers were carbohydrates and moisture. The main components of free sugars in yams were identified as fructose, glucose, sucrose and maltose. In addition to these four sugars, there were two unidentifiable peaks whose areas are too big to ignore. These results were obviously different from other reported data of free sugars in yams. The main components of total sugars were mannose and glucose.

• Korean Journal of Plant Resources
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• v.25 no.2
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• pp.200-208
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• 2012

The bulbil of the $Dioscorea$ $species$ is produced, the amount of which is 2,000 tons annually, but it has been discarded without specific use. In this study the antioxidant and antimutagenicity of bulbil of the $Dioscorea$, which compared to bulbil of Danma($Dioscorea$ $japonica$ Decaisne) and Jangma($Dioscorea$ $batatas$ Decaisne), a major domestic cultivation species. The study was done by extracting bulbil of the Dioscorea methanol and the methanol extracts was re-extracted with chloroform, ethyl acetate, $n$-butanol and water. In methanol extract of Danma and Jangma, polyphenolic compounds contained 2.2 and 3.9 mg/g extract, respectively. The ethyl acetate fraction of Danma and Jangma had higher polyphenolic contents of 33.9 and 39.1 mg/g, whereas water fractions were much lower at 2.4 and 5.8 mg/g. Determination of antioxidant activity showed that the ethylacetate fraction strong DPPH radical scavenging activity and ABTS radical scavenging activity. The inhibitory effects of methanol extracts and chloroform, ethylacetate, $n$-butanol, water fraction from bulbil of Danma and Jangma on the mutagenicity in 1-NP, $AFB_1$, Trp-P-1 were investigated using $S.$ $typhimurium$ TA98. Danma and Jangma cultivars decreased the reverse mutation induced by 1-NP, $AFB_1$, Trp-P-1 in $S.$ $typhimurium$ TA98. The fraction of chloroform and ethylacetate showed strong inhibitory effects, in a dose dependant manner against the mutagenicities induced by 1-NP, $AFB_1$, Trp-P-1 in $S.$ $typhimurium$ TA98.