• Plant Biotechnology Reports
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• v.2 no.3
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• pp.191-198
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• 2008

Germplasm characterization and evolutionary process in viable populations are important links between the conservation and utilization of plant genetic resources. Here, an investigation is made, based on molecular and biochemical techniques for assessing and exploiting the genetic variability in germplasm characterization of taro, which would be useful in plant breeding and ex situ conservation of taro plant genetic resources. Geographical differentiation and phylogenetic relationships of Indian taro, Colocasia esculenta (L.) Schott, were analyzed by random amplified polymorphic DNA (RAPD) and isozyme of seven enzyme systems with specific reference to the Muktakeshi accession, which has been to be proved resistant to taro leaf blight caused by P. colocasiae. The significant differentiations in Indian taro cultivars were clearly demonstrated by RAPD and isozyme analysis. RAPD markers showed higher values for genetic differentiation among taro cultivars and lower coefficient of variation than those obtained from isozymes. Genetic differentiation was evident in the taro accessions collected from different regions of India. It appears that when taro cultivation was introduced to a new area, only a small fraction of genetic variability in heterogeneous taro populations was transferred, possibly causing random differentiation among locally adapted taro populations. The selected primers will be useful for future genetic analysis and provide taro breeders with a genetic basis for selection of parents for crop improvement. Polymorphic markers identified in the DNA fingerprinting study will be useful for screening a segregating population, which is being generated in our laboratory aimed at developing a taro genetic linkage map.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.255-262
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• 1995

Studies were carried out to investigate physicochemical properties of taro during the pretreatment process of making Toranbyung. Seventeen kinds of amino acids were found in taro. Aspartic acid and glutamic acid were most plentiful among those amino acids. Essential amino acids were about 42.7% of the total amino acids. Sulfur containing amino acids, mehtionine and cystine were about 2.7% The amylograph indicated that the initial temperature triggering gelatinization of both rice flour mixed with taro and glutinous rice flour mixed with taro increased as the amount of taro increased. But the maximum viscosity of rice flour mixed with taro did not increase as the amount of taroincreased while the maximum viscosity of glutinous rice flour mixed with taro increased as the amount of taro increased. And the peak temperature of both rice flour mixed with taro and glutinous rice flour miced with taro increased as the amount of taro increased. The alkali degree of insoluble ash was higher than that of soluble ash. Glutinous rice dough had more total sugar than rice dough. Yellowness of rice dough was higher than that of glutinous rice dough.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.620-626
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• 2010

This study was conducted to investigate the effects of taro powder on body weight and lipid metabolism in high fat and cholesterol fed mice. C57BL6 mice were divided into four groups; normal (normal) diet group, a high fat and cholesterol (HF) diet group, and high fat and cholesterol diet groups with 20% taro powder (HF-taro 20%) and 30% taro powder (HF-taro 30%). After 8 weeks, body weight in the HF group increased to 175% of the normal group, while those of HF-taro 20% and HF-taro 30% group decreased by 12.5 and 14% compared to the HF group. The HF-taro 20% and HF-taro 30% groups had significantly reduced epididymal adipose tissue weight. Plasma triglyceride, total cholesterol, and LDL-cholesterol concentrations were significantly higher in the HF group than those in the normal group, while their amounts were significantly diminished in the HF- taro 20% and HF- taro 30% groups. Furthermore, the leptin and insulin concentrations in blood plasma decreased significantly in the HF-taro 20% and HF-taro 30% groups. Accumulation of triglycerides and cholesterol in the liver was significantly inhibited in the HF- taro 20% and HF-taro 30% groups through liver weights, a blood analysis, and histological findings. These results suggest that taro powder may be an effective material for anti-obesity by reducing plasma triglyceride and cholesterol levels.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.696-701
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• 2011

To evaluate the processing adaptability of taro flours, the physicochemical properties of taro flour with different drying, roasting and steaming conditions were investigated. The moisture content and total dietary fiber were decreased as temperature increased with hot-air drying. Freeze-dried taro flours showed the highest vitamin C contents. Taro flours made by freeze-drying and hot-air drying showed significantly higher total dietary fiber content than those with roasting and steaming process. Steamed taro flours had the highest water absorption index, while hot-air dried and freeze dried taro flours had the highest water solubility index. No differences were displayed in the differential scanning calorimetry (DSC) thermal characteristics among hot-air dried and freeze dried taro flours. Roasted taro displayed decreased onset temperature and peak temperature as roasting temperature increased. Using a rapid visco-analyzer, the peak viscosity, through viscosity, and final viscosity of dried and steamed taro flours were higher than roasted taro flours, whereas the set back value, which is a prediction of retrogradation, decreased with steaming processing. From those results, it could be concluded that hotair dried taro flours, which have high gelatinization viscosity, are beneficial in imparting viscosity to dough products and hot-air drying after steaming taro flours, which retard retrogradation, is good for porridge and flake base products.

• Journal of Korean Biological Nursing Science
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• v.22 no.4
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• pp.223-231
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• 2020

Purpose: The purpose of this study was to investigate the effects of taro extract on brain resilience in in vitro Parkinson's disease model induced by 6-hydroxydopamine (6-OHDA). Methods: To induce a neuroinflammatory reaction and the in vitro Parkinson's disease model, SH-SY5Y cells were stimulated with lipopolysaccharide (LPS) and 6-OHDA, respectively. After that, cells were treated with at various concentrations (1, 5, and 10 mg/mL) of taro extract. Then nitric oxide (NO) production, inducible nitric oxide synthase (iNOS), interleukin (IL)-6, synaptophysin (SYP) and growth associated protein (GAP)-43 messenger ribonucleic acid (mRNA) expression level were measured. Results: Taro extract significantly suppressed LPS-induced NO production. Meanwhile, iNOS and IL-6 mRNA expression decreased in a dose-dependent manner. In addition, taro increased the mRNA expression of SYP and GAP-43 mRNA. Conclusion: These findings indicate that taro played an important role in brain resilience by inhibiting neuronal cell death and promoting neurite outgrowth, synaptogenesis, and neural plasticity. The results of this study suggest that taro may contribute to the prevention of neurodegenerative disease and become a new and safe therapeutic strategy for Parkinson's disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1013-1016
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• 2004

The inhibitory effect of MRPs (Maillard reaction products) on enzymatic browning of taro was investigated. The MRPs prepared by heating glycine and glucose at 9$0^{\circ}C$ for 7 hr exhibited a strong inhibitory effect on taro polyphenol oxidase (PPO). The maximum inhibitory activity of MRPs against taro PPO was detected toward (＋)-catechin, catechol, 4-methylcatechol followed by L-$\beta$-3,4-dihydroxyphenylalanine (L-DOPA) and pyragallol as a substrate. The MRPs synthesized from fructose and glucose with glycine as a amino acid significantly reduced the taro PPO activity. MRPs prepared by higher glycine or glucose concentration showed stronger inhibition against taro PPO. Increasing reaction time of the glycine and glucose promoted the inhibitory effect of MRPs against the PPO activity of taro, whereas the color formation was gradually increased.

• Cartoon and Animation Studies
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• s.8
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• pp.298-305
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• 2004

There are many opportunistic events that accidentally happen in Rin Taro's animations. However, audiences usually enjoy them in which dramatic catastrophic scenes inflict destruction on a city. Every acquaintance that a hero meets helps him to complete his wish in . Rin's animations describe the hero as a person that every acquaintance is eager to help. This means that the fulfillment of hero's wish depends on sympathy of the other persons toward the hero. Thus, the hero is psychologically dependent on the others. However, Rin Taro gradually became to describe destructive aspects of psychological dependence. A female character in 'X' has a symbiotic relationship with a computer that has a human-like jealousy. At last, it kills her from its jealousy. Rin Taro had shifted from helpful psychological dependence to destructive one in his animations. Therefore, Rin Taro described Japanese mental state as psychological dependence in his animations in accordance with the present state in Japan.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.4
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• pp.388-392
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• 2016

The objectives of fertilizer recommendation are to prevent the application of excessive fertilization and to produce target yields. Also, optimal fertilization is important because crop quality can be influenced by fertilization. In this study, yields and fertilizer use efficiency of Taro (Colocasia esculenta Schott) were evaluated in different level of NPK fertilization. N, P and K fertilizer application rates were 5 levels (0, 50, 100, 150, 200%) by practical fertilization ($N-P_2O_5-K_2O=180-100-150kg\;ha^{-1}$), respectively. In the N treatment, the yields of Taro tuber were about $33Mg\;ha^{-1}$ from 90 to $360kg\;ha^{-1}$ N fertilization. However, the ratio of tuber to total biomass decreased with increasing N fertilization rate. In the P and K treatments, yields of Taro tuber were the highest at $150kg\;ha^{-1}$ fertilization. Fertilizer use efficiency was decreased by increase of N and K fertilization. Crude protein of Taro tuber was the highest at practical fertilization. Sucrose content of tuber was influenced by phosphate application.

• Journal of Korean Society of Forest Science
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• v.57 no.1
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• pp.32-38
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• 1982

This study was carried out to examine the possibility to replace imported wheat flour with taro. Taro and wheat flour were used for the extenders after oven drying($100{\pm}3^{\circ}C$)and pulverized into 80-100mesh minute powder by laboratory willey mill. Urea- and phenol-formaldehyde resin adhesives were used for plywood manufacture, and the extending materials mixed with the extension at the ratio of 10, 20, 30, and 50% to each resin solution. The results obtained at this study were summarized as follows; 1) In dry and wet shear strength of urea-formaldehyde resin adhesive, taro showed very excellent bonding strength compared with wheat flour in all extending ratio. Therefore taro showed the possibility that be usable to taro in place of wheat flour. 2) In dry and wet shear strength of phenol-formaldehyde resin adhesive, in general, wheat flour showed higher bonding strength than taro. But in dry shear strength, taro showed higher shear strength than wheat flour in 30 and 50% extension.