• 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.

• The Bulletin of The Korean Astronomical Society
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• v.45 no.1
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• pp.56.2-57
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• 2020

2019년 10월, 젊은 천문학자 모임(Young Astronomers Meeting, 이하 YAM)은 가을 정기총회를 가졌으며, 2020년 임원진으로 회장 서울대학교 이가인, 부회장 서울대학교 백인수 회원이 선출되었다. 운영위원으로는 서울대학교 강지수, 경북대학교 김이곤, 경희대학교 이용희, UST 임효빈, 충남대학교 정미지, 세종대학교 최보은, 연세대학교 최우락 회원이 임명되었다. 매년 진행되어 오던 YAM 워크샵이 지난 2월 27일에 1박 2일동안 한국천문연구원에서 개최될 예정이었으나, 코로나19 사태로 인해 무기한 연기되었고 이밖의 많은 활동들에도 제약이 따랐다. 현재 YAM은 본 모임의 온라인 소식지인 <하늘사랑> 제 9호 발간 및 온라인 모임을 준비함으로써 직접 만나기 어려운 회원들의 소식을 공유하고자 한다. 본 포스터에서는 2020년 상반기 활동을 보고하고 하반기 활동 계획에 대해 논의하고자 한다.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.773-779
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• 2010

The present study was designed to determine the physicochemical properties of yam (Dioscorea) solution fermented by L. bulgaricus, the protective effect of fermented Dioscorea opposita Thunb. on stomach lesions, and the possibility of its application to fermented dairy products. When the concentration of yam increased, the pH increased in raw powder samples but not in extracted powder samples. In 6% raw powder containing the sample, the viable cell counts showed a dramatic increase, whereas those in extracted yam powder significantly decreased in all concentrations during 32 h of fermentation. The viscosity of extracted yam powder showed a lower value than that of raw powder, which was maintained throughout the fermentation. The solution of Dioscorea opposita Thunb. raw powder showed a significantly higher allantoin content compared with the extracted powder (p<0.05). At 2% of added Dioscorea opposita Thunb., 0.65 mg/mL was contained in both samples; however, when 6% of Dioscorea opposita Thunb. was added, the amount of diosgenin increased up to 1.9 mg/mL. When 200 mg of powder/kg body wt. was injected, gastric lesions were apparently reduced compared with those of control rats. With 100 mg/kg body wt. injected into rats, the protective effect was a little lower than that in 200 mg/kg body wt. Based on these data, the present study indicated that yam powder fermented by L. bulgaricus showed a protective effect on gastric lesions in rats; therefore, it may be included as an added ingredient in yogurt manufacture.

• Fibers and Polymers
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• v.2 no.3
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• pp.148-152
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• 2001

Cotton yarns were coated with a polymer solution to hold surface fibers to the yam body, which caused fiber-fly generation during knitting process. The physical property of the coated yarn, especially a bending rigidity was investigated in order to evaluate the performance of the coated yam during knitting. SEM images showing the surface condition of the coated yarn demonstrated that the thickness of a coating material increased as the concentration of the coating solution increased. The results of the bending rigidity measured using KES-FB2 system showed that the bending rigidity of the coated yam increased as the concentration of the coating solution increased. The results also revealed the possibility that yarn coated with a low amount of coating material should be employed for further research of reducing fiber-fly generation during knitting process.

• Textile Coloration and Finishing
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• v.15 no.2
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• pp.93-101
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• 2003

To acquire dyeing ability on aramid(Nomex) spun yarn in supercritical fluid dyeing, supercritical fluid dying(SFD) machine of 3L scale was designed. C. I. Disperse Red 60 and Red 360 were used in this work. It was possible to increase dyeing ability and to get level dyeing of fiber by attaching assistance devices(controlling device of supercritical fluid, nozzle, cover of carrier, etc.) to SFD machine. Physical properties(tensile strength, elongation, shrinkage) of Nomex spun yam treated by SFD were not changed. K/S values of dyed Nomex spun yam with Red 360 were higher than that with Red 60 and color fastness of dyed Nomex spun yam by SFD was similar to that by conventional dyeing method.

• Mycobiology
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• v.36 no.4
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• pp.217-221
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• 2008

During 2007 survey of post-harvest diseases of yam performed in May and June, severe tuber loss caused by blue mold was observed in Iksan, Cheonbuk Province. Two species of Penicillium were isolated from the infected tubers. Based on $\beta$-tubulin gene sequence analysis, and cultural and morphological characteristics, the isolates were identified as Penicillium sclerotigenum and P. polonicum. P. sclerotigenum, which is a novel to Korea, is presently described and illustrated.

• Food Engineering Progress
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• v.23 no.2
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• pp.125-133
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• 2019

The characteristics of extracts and precipitates after extraction at different water temperature (25, 50, 75, 95℃), ethanol ratio (25, 50, 75, 100%), and extraction method (stir, soak, autoclave) of yam powder and raw yam were investigated. The total polyphenol content was the highest in the 50% ethanol extract of yam powder. The DPPH radical scavenging activity was the highest in the 75% ethanol extraction and the crude saponin content was the highest in the 95℃ water extraction. Tyrosinase inhibitory activity was the highest in 95℃ water extraction, low concentration of ethanol extraction, and autoclave extraction. The peak viscosity, trough, and final viscosity of the precipitates increased after ethanol extraction, whereas decreased after the 95℃ water extraction and the autoclave, indicating the destruction of starch granules. This was confirmed by observing the starch granules broken using the SEM. The significance of this study was to investigate the possibility of the use of yam resources as a material, processing product development, skin beauty functional food and cosmetic material.

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.81.2-81.2
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• 2006

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.795-801
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• 2001

Effects of Mucilage fraction from Yam (Dioscorea batatas DECENE), which has long been used as a wild vegetable and folk medicine, on blood glucose and lipid composition in alloxan-induced diabetic mice were investigated. Diabetes mellitus was induced in male ICR mice by the injection of alloxan into the tail vein at a dose of 75 mg/kgBW. Alloxan-induced diabetic mice were administered the yam mucilage fraction1 orally ; y500F1 group (500 mg/kgBW/day fraction1) and y750F1 group (750 mg/kgBW/day fraction1); and the normal and alloxan-control group were orally administered with saline for 10 days. The body weight gain and food intake were monitored every day. The concentrations of glucose, triglyceride, total cholesterol, and LDL-cholesterol of serum and liver levels of glucose, triglyceride, and cholesterol were determined. Also weight of liver, heart, spleen and kidney were measured. The fraction 1 of yam mucilage lowered body weight gain significantly (p<0.05) and decreased serum glucose levels in alloxan-induced diatetic mice compared to that of alloxan-control group. In alloxan induced diabetic mice serum triglyceride level was lowered and liver HDL-cholesterol level increased significantly (p<0.05). In conclusion, it was assumed that yam mucilage fraction 1 has anti-hyperglycemic and anti-obesitic effects by reducing body weight gain and decreasing serum glucose and triglyceride level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1571-1578
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• 2014

This study compared the production of functional Ssukgaen Dduk containing yam, mugwort, glutinous rice and Goami 2 rice, which is rich in dietary fiber and prevents diabetes and adult disease. To enhance the chewiness and softness of Goami Ssukgaen Dduk, the dough was kneaded various times. When Ssukgaen Dduk was made with various amounts of yam and glutinous rice (25:5%, 20:10%, 15:15%, 10:20%, and 5:25%) to Goami 2 rice, the control group (non-glutinous rice Ssukgaen Dduk) showed the highest preference level in sensory test. Of the yam and glutinous rice additives groups, YG4 (10% yam and 20% glutinous rice) showed higher preference. As glutinous rice additives increased and yam additives decreased, preference level significantly increased. Of the yam and glutinous rice groups, G40 kneaded 40 times, showed a significant difference (4.17 compared to control group). G40 also indicated appropriate characteristics in terms of taste, texture, chewiness, softness, and delicacy of texture. G60 and G80 kneaded 60 and 80 times, respectively, showed remarkably lower scores than other samples in terms of general preference. Thus, quality characteristics of Ssukgaen Dduk decreased when amount of kneading increased, hardness significantly decreased. In conclusion, Ssukgaen Dduk should contain 10% yam and 20% glutinous rice added to 70% Goami 2 rice powder mixed with mugwort, kneaded about 40 times.