• Archives of Pharmacal Research
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• 제26권10호
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• pp.821-825
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• 2003

The effects of purple sweet potato anthocyanin (SPA) and Cordyceps mushroom extract (CME) on lipid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and cognitive deficits were examined. Both SPA and CME exhibited DPPH radical scavenging activities with similar potency. In contrast, only SPA was shown to effectively inhibit lipid peroxidation initiated by $Fe^{2+}$ and ascorbic acid in rat brain homogenates. Furthermore, SPA markedly enhanced cognitive performance, assessed by passive avoidance test in ethanol-treated mice. Combined treatments with SPA and CME did not significantly influence the effects of SPA alone. These results demonstrate that anthocyanin prepared from purple sweet potato exhibits memory enhancing effects, which may be associated with its antioxidant properties.

• 한국식품과학회지
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• 제47권6호
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• pp.744-750
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• 2015

Purple sweet potatoes were dehydrated with maltodextrin with different dextrose equivalent (DE) values of 4-7, 13-17, 16.5-19.5, and 17-20. Maltodextrin was used as a molecular press dehydrating agent. The molecular dehydration rate of the purple sweet potatoes increased over time. As the DE of maltodextrin increased, the moisture content after 12 h of dehydration decreased from 65.7% to 40.8, 36.1, 34.9, and 28.6% for DE values of 4-7, 13-17, 16.5-17.5, and 17-20, respectively. Additionally, total phenolic content, anthocyanin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities decreased as the DE value of maltodextrin increased. While maltodextrins with DE values of 16.5-19.5 and 17-20 effectively dehydrated the purple sweet potatoes, total phenolic, anthocyanin, and DPPH radical scavenging activities were lowered during dehydration. The DPPH radical scavenging activities correlated to both the total phenolic content ($r^2=0.96$) and anthocyanin contents ($r^2=0.95$) of the purple sweet potatoes. These results indicate that the purple sweet potatoes were effectively dehydrated with maltodextrin whose DE values ranged 16.5-20, although there were losses in the total phenolic and anthocyanin contents.

• Animal Bioscience
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• 제36권2호
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• pp.315-321
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• 2023

Objective: The study was conducted to investigate the dephosphorylation of Pseudomonas aeruginosa flagellin (PA FLA) by sweet potato purple acid phosphatase (PAP) and the effect of the enzyme on the flagellin-mediated inflammatory response in the A549 lung epithelial cell line. Methods: The activity of sweet potato PAP on PA FLA was assayed at different pH (4, 5.5, 7, and 7.5) and temperature (25℃, 37℃, and 55℃) conditions. The release of interleukin-8 (IL-8) and the activation of nuclear factor kappa- light-chain-enhancer of activated B cells (NF-κB) in A549 cells exposed to PA FLA treated with or without sweet potato PAP was measured using IL-8 and NF-κB ELISA kits, respectively. The activation of toll-like receptor 5 (TLR5) in TLR5-overexpressing HEK-293 cells exposed to PA FLA treated with or without sweet potato PAP was determined by the secreted alkaline phosphatase-based assay. Results: The dephosphorylation of PA FLA by sweet potato PAP was favorable at pH 4 and 5.5 and highest at 55℃. PA-FLA treated with the enzyme decreased IL-8 release from A549 cells to about 3.5-fold compared to intact PA FLA at 1,000 ng/mL of substrate. Moreover, PA-FLA dephosphorylated by the enzyme repressed the activation of NF-κB in the cells compared to intact PA FLA. The activation of TLR5 by PA-FLA was highest in TLR-overexpressing HEK293 cells at a substrate concentration of 5,000 ng/mL, whereas PA FLA treated with the enzyme strongly repressed the activation of TLR5. Conclusion: Sweet potato PAP has the potential to be a new alternative agent against the increased antibiotic resistance of P. aeruginosa and may be a new conceptual feed additive to control unwanted inflammatory responses caused by bacterial infections in animal husbandry.

• Asian-Australasian Journal of Animal Sciences
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• 제25권9호
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• pp.1329-1337
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• 2012

This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to $74^{\circ}C$, stored at $4^{\circ}C$ for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE $a^*$ and $b^*$ values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE $a^*$ but lower in CIE $b^*$ than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP.

• 한국식품과학회지
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• 제29권3호
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• pp.497-501
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• 1997

자색고구마 anthocyanin 색소의 가열에 의한 변색반응에 대한 kinetic 상수를 온도 $121{\sim}141^{\circ}C$의 범위에서 조사하였다. Browning index를 사용하여 조사한 자색고구마 색소의 변색반응은 2차반응을 따랐으며, pH를 각각 2.0, 3.0, 4.0 및 5.0으로 조절한 자색고구마 색소의 활성화에너지는 69.57, 76.68, 81.07 및 92.98 kJ/mol로서 용액의 pH가 증가할수록 가열변색에 대한 온도의존성이 커짐을 알 수 있었다. 각 반응의 지수앞 인자와 활성화에너지 사이에는 kinetic compensation effect가 있음을 알 수 있었는데, 이는 이들 색소액의 가열변색이 같은 기작에 의해 이루어짐을 의미한다.

• 산업식품공학
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• 제15권1호
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• 한국식생활문화학회지
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• 제24권6호
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• pp.756-761
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• 2009

The objective of this study was to assess the quality characteristics of almond Dasik prepared with the addition of purple sweet potato powder (PSPP). Five different levels (0, 5, 10, 15, and 20%) of PSPP were added and the physicochemical properties of the Dasik were examined. Crude protein and crude fat contents decreased as the level of PSPP increased (p<0.05). The Hunter L-value decreased while the a-value increased as the PSPP level increased. Texture measurements showed that the addition of PSPP increased hardness, cohesiveness, and brittleness. Total polyphenol content and antioxidant activity were assessed in terms of estimating the functionality of the Dasik. The results showed that incorporating PSPP into the Dasik provided higher polyphenol content and antioxidant activity compared to the control Dasik (p<0.05). The results of a consumer acceptance test revealed that the Dasik sample made with 15% PSPP was most preferred and the 20% sample was the least preferred. Therefore, it is suggested that purple sweet potato powder can be incorporated into Dasik up to 15% without reducing its quality.

• 미생물학회지
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• 제47권2호
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• pp.143-150
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• 2011

기능성이 밝혀져 있는 자색고구마를 첨가하여 기호성과 영양뿐만 아니라 인체에 유익한 기능성 동치미 냉면육수 개발을 위한 연구를 수행하였다. 자색고구마를 첨가한 동치미 냉면육수 발효 과정에서 젖산균, pH, 산도, 유기산, 수용성 phenolics, anthocyanin, 및 항산화 활성 변화를 조사하였다. 특히, 자색고구마를 첨가한 경우 발효종기(72시간)에 수용성 phenolics 및 anthocyanins 함량은 각각 1.26 g/L 및 8.59 g/L로 대조실험과 비교하여 각각 5배 및 34배 높았다. DPPH 라디칼 소거 활성 96.80%, $ABTs^{+{\cdot}}$ 라디칼 소거활성 100.82%, 환원력 7.77 ($OD_{700}$), FRAP 6.89 ($OD_{593}$)로 대조실험과 비교하여 각각 4배, 1.2배, 2배 및 3.6배 높은 항산화 활성을 나타내었다. 이상의 결과로부터 동치미 냉면육수의 항산화 활성은 자색고구마의 수용성 phenolics와 anthocyanins과 밀접한 관련이 있는 것으로 판단되었으며, 항산화 활성이 증가된 기능성 동치미 냉면육수 제조가 가능하였다.

• 한국식품과학회지
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• 제46권2호
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• pp.224-230
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• 2014

노랑콩과 검정콩 각각을 이용하여 자색고구마를 첨가한 청국장을 제조 후, 그 함유성분의 특성 분석과 기능성 평가를 위한 in vitro 및 동물실험을 행하였다. 관능평가 결과, 자색고구마의 최적 첨가 비율은 노랑콩과 검정콩 모두 원료 콩 중량비의 20%인 것으로 나타났다. 그래서 자색고구마 20%를 첨가하여 제조한 청국장과 자색고구마를 첨가하지 않은 노랑콩 청국장 및 검정콩 청국장을 대상으로 그들의 특성을 비교한 결과, 자색고구마 첨가군이 자색고구마 무첨가군보다 총 페놀성 및 flavonoid 함량에 있어 유의하게 더 높은 결과를 나타냈다. 또한 발효를 행하지 않은 자색고구마 첨가 시료들과 비교하였을 때에도 발효를 행한 시료들이 보다 더 높은 함량을 나타냈다. 그리고 DPPH radical-scavenging 활성을 비교한 결과에서도 자색고구마 첨가 청국장의 실험군이 자색고구마 무첨가 청국장 군들에 비해 더 높은 DPPH radical-scavenging 효과를 나타냈다. 또 동이온 유도산화에 따른 쥐 혈장 산화억제능 평가에 있어서도 자색고구마를 첨가하여 제조한 청국장 추출물을 투여한 군의 혈장이 청국장 추출물을 투여하지 않은 대조군과 자색고구마를 첨가하지 않은 일반 청국장 추출물을 투여한 쥐 혈장들에 비해 산화가 더 효과적으로 억제됨을 알 수 있었다. 이상의 결과들은 자색고구마에 함유된 anthocyan 등의 유효성분 및 발효과정 중에 생성된 대사산물에 의해 생리활성이 향상된 것으로 판단되며, 자색고구마의 유용성 확대 및 청국장 제조산업에 유용한 자료로 활용되길 기대한다.

• 한국식품조리과학회지
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• 제27권2호
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• pp.19-29
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• 2011

Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (${\Delta}E$), color similarities compared to the white plate occurred in the following order; purple-fleshed > orange-fleshed > commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. The initial pasting temperatures of sweet potato powders ranged from 69.50 to $75.95^{\circ}C$ and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.