• Natural Product Sciences
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• v.14 no.2
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• pp.73-80
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• 2008

The authors screened the pharmacological effects of 50% ethanol extracts of Yacon on spermatogenesis in rats. Numbers of sperm in animals treated with 25, 50, or 100 mg/kg/day for 6 weeks of Yacon tuber extracts (YTE) were approximately 1.51, 1.61 and 1.78 times higher, respectively, than in the untreated control group. Moreover, the spermatogenic effect of Yacon leaf extract was found to be $1.03{\sim}1.38$ times higher than that of YTE. The ameliorative effect of Yacon tuber extracts on 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) induced toxicities in the rat were also investigated. Rats were assigned to three groups (6 rats/group), a control group, a TCDD exposed group, and a group treated with Yacon tuber extract (YTE) after TCDD exposure (TCDD/YTE group). 40 ${\mu}g/kg$ of TCDD was injected i.p., and 200 mg/kg/day of YTE was also administered for 4 weeks by oral gavage. The TCDD/YTE group showed a significant increase in sperm number as compared with the TCDD exposed group. In conclusion, TCDD induced testicular toxicity was significantly ameliorated by YTE. The results of the present study suggest that Yacon extract is a possible therapeutic for the treatment of spermatogenic disorder.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.95-103
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• 2010

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.

• YAKHAK HOEJI
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• v.57 no.4
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• pp.241-249
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• 2013

We reported previously that the extracts of Yacon tuber and leaf have spermatogenic activity and testosterone level increasing effect in men. The aim of this study was to investigate the mechanism of testosterone level increasing effect of Yacon tuber and leaf extracts. In this study, we found that Yacon leaf extracts and chlorogenic acid, a constituent of Yacon extracts showed significantly inhibition effect of testosterone degradation in rat liver homogenate. We suggest that this could be a part of direct mechanism about increasing effect of testosterone level. Futhermore, we evaluated the inhibition effect of testosterone metabolism of Torilis japonica and Coix lacryma-jobi have been reported as $5{\alpha}$-reductase inhibitor. The inhibition ratio of testosterone metabolism of these were Torilis japonica>Coix lacryma-jobi>Yacon. We also evaluated the benign prostatic hyperplasia (BPH) score with the preparation composed of these natural product, Yacon pill. It showed the decreased the BPH score in men. Rats with BPH showed significantly increased dihydrotestosterone (DHT) levels in the serum; however, Yacon pill extracts treated rats showed significant reduction of DHT levels compared with the BPH group. Conclusively, Yacon pill showed the possibility as ameliorable agents of BPH symptoms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1288-1293
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• 2012

Yacon (Smallanthus sonchifolius) contains high amounts of fructooligosaccharides and has been known to promote health of the intestinal tract and to have anti-oxidative and anti-cancer activities. Yacon concentrates were added to make five different pan breads, each with the addition 0% (YE 0), 25% (YE 25), 50% (YE 50), 75% (YE 75), and 100% (YE 100) of yacon concentrates instead of sugar. The higher the yacon concentration in the dough, the more time was needed for the dough to rise. Higher yacon concentration also affected the color of the bread by lowering the L-value and raising the a and b values. The hardness and chewiness of the bread significantly decreased with increasing yacon concentration, while cohesiveness increased. In the bread sensory evaluation, the intensity of crust color, crumb color, yacon flavor, sweetness, yacon taste, moistness, and residual mouth feel were increased with increasing yacon concentrates, while the uniformity of crumb pores slightly decreased. The consumer acceptance of taste, flavor, texture, and overall acceptance were increased with increasing yacon concentrations. As a conclusion, the substitution of yacon concentrates for sugar improved bread quality and increased consumer acceptance.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.14-26
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• 2014

This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.

• Nutrition Research and Practice
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• v.9 no.3
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• pp.256-261
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• 2015

BACKGROUND/OBJECTIVES: Yacon (Samallanthus sonchifolius), a common edible plant grown throughout the world, is well known for its antidiabetic properties. It is also known to have several other pharmacological properties including anti-inflammatory, anti-oxidant, anti-allergic, and anti-cancer effects. To date, the effect of yacon on gliomas has not been studied. In this study, we investigated the effects of yacon on the migration and proliferation of C6 glioma cells stimulated by fetal bovine serum (FBS). MATERIALS/METHODS: Cell growth and proliferation were determined by evaluating cell viability using an EZ-Cytox Cell Viability Assay Kit. FBS-induced migration of C6 glioma cells was evaluated by performing the scratch wound healing assay and the Boyden chamber assay. We also used western blot analysis to determine the expression levels of extracellular signal-regulated kinase 1/2 (ERK1/2), a major regulator of migration and proliferation of glioma cells. Matrix metallopeptidase (MMP) 9 and TIMP-1 levels were measured by performing reverse transcription PCR. RESULTS: Yacon ($300{\mu}g/mL$) reduced both the FBS-induced proliferation of C6 glioma cells and the dose-dependent migration of the FBS-stimulated C6 cells. FBS-stimulated C6 glioma cells treated with yacon (200 and $300{\mu}g/mL$) showed reduced phosphorylation of ERK1/2 and inhibition of MMP 9 expression compared to those shown by the untreated FBS-stimulated C6 cells. In contrast, yacon (200 and $300{\mu}g/mL$) induced TIMP-1 expression. CONCLUSIONS: On the basis of these results, we suggest that yacon may exert an anti-cancer effect on FBS-stimulated C6 glioma cells by inhibiting their proliferation and migration. The most likely mechanism for this is down-regulation of ERK1/2 and MMP9 and up-regulation of TIMP-1 expression levels.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.1035-1038
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• 2005

Yacon (Polymnia sonchifolia Poepping & Endlicher), which contains fructo-oligosaccharide, is low calorie functional food. Yacon is efficacious against cholesterol, obesity, and diabetes. Yacon K-23 has antibacterial activity against Gram-positive (Listeria monocytogenes KCTC 3710 and Staphylococcus aureus KCTC 1927) and negative (Salmonella typhimurium KCTC 2514, Escherichia coli KCCM 11591, Proteus vulgaris KCTS 2512, and Pseudomonas aeruginosa KCCM 11803), Yacons A (water extract) and B (crushed juice) showed clear zone of 10mm, while Cassiae Semen, Acanthopanacis Cortex, Angelica gigas showed 7-10mm. Yacon jam showed good sensory attributes, suggesting it could be utilized as food ingredient. Hardness, adhesiveness, and strength of strawberry jam with or without aloe vera were higher than those of yacon jam with or without aloe vera.

• Biomolecules & Therapeutics
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• v.19 no.4
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• pp.472-476
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• 2011

Hypercholesterolemia indirectly increases the risk of arterial and venous thrombosis by enhancing the ability of platelets to aggregate. Yacon (Smallanthus sonchifolius) is composed of fructooligosaccharides, proteins, minerals and phenolic compounds, and has potential benefits for the management of diabetes. This study investigated whether the consumption of yacon in the diet inhibits platelet aggregation under hypercholesterolemic conditions. Male New Zealand white rabbits were fed one of five dietary interventions: a normal control diet, 0.5% cholesterol diet, 0.5% cholesterol diet+a low dose of yacon (0.5 g/kg body weight given orally each day), 0.5% cholesterol diet+a high dose of yacon (2.5 g/kg body weight given orally each day), or a 0.5% cholesterol diet+lovastatin (2 mg/kg body weight given orally each day). After 8 weeks, blood was collected to measure the amount of collagen- and thrombin-induced platelets present. Yacon inhibited the platelet aggregation induced by low doses of agonists (0.5 ${\mu}g/mL$ collagen and 0.02 units/ml thrombin) in a concentration-dependent manner. In addition, yacon concentration-dependently inhibited collagen-induced arachidonic acid liberation. Moreover, n-hexane, chloroform and ethyl acetate fractions showed a marked and selective inhibition of the platelet aggregation induced by collagen, again in a dose-dependent manner. These fractions, especially that of chloroform, significantly suppressed platelet aggregation. The results of this study demonstrate that when yacon is added to a cholesterol-enriched diet, cholesterol-induced platelet aggregation returns to control levels. This may also be beneficial in preventing atherosclerosis and reducing risk factors for coronary artery disease and stroke.

• Food Engineering Progress
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• v.15 no.3
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• pp.269-275
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• 2011

The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 5 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers' overall acceptability.