• 한국식품과학회지
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• 제37권6호
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• pp.1035-1038
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• 2005

식중독 원인균에 대해 결명자(Cassiae semen), 가시오가피(Acanthopanacis cortex), 당귀(Angelica gigas)는 $7{\sim}10mm$의 항균력을 나타내었으며, 야콘 추출물은 10mm의 항균력을 나타내었다. 특히 Staphylococcus aureus KCTC 1927에 대해서는 사용한 약재 성분들이 전반적으로 높은 항균활성을 나타내었다. 또한 야콘 잼을 제조한 결과, 연초록색의 상품가치가 높은 맛있는 잼을 얻을 수 있었다. 관능평가에 있어서 야콘잼은 조직감이 우수하여 딸기잼 보다 높게 평가되었으며 또한 색도 우수한 것으로 평가되었다. 잼의 견고성과 젤 강도는 딸기, 딸기+알로에 베라, 야콘+알로에 베라, 야콘 잼의 순서로 나타났고, 이는 oligosaccharide 첨가의 영향이라 볼 수 있다. 야콘 잼의 기능성과 효능을 감안해 볼 때 앞으로 일반화되면 소비자의 선호도가 높을 것으로 추측되며, 비만과 당뇨병 환자도 안심하고 섭취할 수 있는 기능성 식품이라고 생각된다.

• 한국지역사회생활과학회지
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• 제23권1호
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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.

• 동아시아식생활학회지
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• 제23권3호
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• pp.374-381
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• 2013

The purpose of this study was to analyze the antioxidant effects and antimicrobial activity of extracts from yacon powder. The total polyphenol contents of yacon powder extracted with methanol was 38.5 mg/g, while extracted with water was 24.0 mg/g. Extractions with methanol were therefore more effective than with water. The total flavonoid contents of yacon powder extracted with methanol was 9.2 mg/g, while that with water was 7.8 mg/g. The electron donating ability of yacon powder extracts, natural antioxidant, and artificial antioxidant at 1.0 mg/mL arranged in order of decreasing concentration were ascorbic acid (98.7%) > BHT (44.7%) > methanol extract (12.1%) > water extract (7.8%). Nitrite-scavenging ability of yacon powder extracted with methanol at pH 1.2 was 13.1%, while that of powder extracted with water at pH 1.2 was 6.8%. And, the hydroxyl radical scavenging activities of yacon powder with methanol at 5 mg/mL was 40.2%. The antimicrobial activity of yacon powder extracted with methanol could be detected on Bacillus cereus ($10,000{\mu}g/disc$) and Staphylococcus aureus ($10,000{\mu}g/disc$).

• 한국식품영양학회지
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• 제23권4호
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• pp.600-606
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• 2010

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

• 한국조리학회지
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• 제20권4호
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• pp.14-26
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• 2014

야콘 가루를 0, 3, 6, 9, 12% 첨가하여 머핀을 제조한 다음 품질특성을 비교하였다. 야콘 가루 첨가 머핀의 비중은 대조군보다 야콘가루 첨가량이 많을수록 유의적으로 높았다(p<0.001). 머핀의 높이는 대조군보다 야콘 가루 3% 첨가군이 가장 높았으며 야콘 가루 12% 첨가군이 가장 낮게 나타났다(p<0.001). 머핀의 중량은 대조군과 야콘 가루 첨가군간의 유의적인 차이가 없었으며 부피는 야콘 가루 3%와 6% 첨가군은 대조군과 유의적인 차이가 없었다(p<0.01). 머핀의 비용적은 야콘 가루 첨가량이 증가할수록 감소하였고(p<0.05) 굽기손실율은 시료간의 유의적인 차이는 없었다. 머핀의 수분함량은 야콘 가루 첨가량이 많을수록 증가하는 경향을 보였고(p<0.001) 머핀의 pH는 야콘 가루 첨가량이 증가할수록 감소하였다(p<0.001). 머핀의 DPPH 라디컬 소거능은 대조군의 전자공여능은 21.45%였으며 야콘 가루 첨가군은 57.23~85.46%로 대조군보다 높게 나타났다(p<0.001). 머핀의 색도 측정결과 야콘 가루를 첨가할수록 명도 L값과 황색도 b값은 감소하고 적색도 a값은 증가하는 경향을 보였다(p<0.001). Texture 측정결과 경도(Hardness)와 씹힘성(Chewiness)은 대조군과 야콘 가루 첨가군 사이에 유의적인 차이가 없었다. 탄력성(Springiness), 응집성(Cohesiveness)과 부서짐성(Brittleness)은 대조군보다 야콘 가루 첨가군이 낮은 값을 보였다. 머핀의 관능검사 결과 외관, 질감, 맛과 전반적인 기호도에서 야콘 가루 6%, 9% 첨가군 순으로 높게 나타났다. 이상으로 머핀에 대한 이화학적, 조직감, 항산화 활성 및 관능적 특성을 고려할 때 야콘 가루 첨가량은 6~9%가 가장 적당할 것으로 판단된다.

• 대한의생명과학회지
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• 제26권3호
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• pp.201-209
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• 2020

The effect of mulberry leaves and yacon tuber extracts (MYE) on antioxidant was tested in this study. The present study investigated the in vivo effects of the anti-oxidative effect of MYE on catalase (CAT), superoxide dismutase (SOD), glutathione S-transferase (GST), glutathione peroxidase (GSH-Px), and thiobarbituric acid reactive substances (TBARS). The seven-day acclimation of the mice was divided into six groups: Normal diet group (NOR), high fat diet group (HFD), high fat diet with 0.5% hydroxycitric acid group diet group for positive group (HHCA), high fat diet with 1% mulberry leaf and 1% yacon diet group (MYE-1), high fat diet with 3% mulberry leaf and 3% yacon group (MYE-3) and high fat diet with 5% mulberry leaf and 5% yacon group (MYE-5). The effect of serum antioxidant in the catalase of MYE-1, MYE-3, and HHCA comparing to HFD by 31.0%, 27.7% and 45.2%, respectively (P<0.05~0.01). The effect on hepatic antioxidant in the catalase of HFD was significantly increased 3.7 (77.3%) times than that of NOR (P<0.01). But, the activities of catalase were decreased significantly in MYE-1, MYE-3, MYE-5 and HHCA by 21.7%, 24.2%, 24.9%, and 28.8% compared to HFD, respectively. GSH-Px was significantly decreased in MYE-1, MYE-3, MYE-5 and HHCA by 15.5%, 37.1%, 23.4%, and 23.7% compared to HFD, respectively (P<0.05). The activities of CAT, SOD, GST, GSH-Px, and TBARS were more significantly decreased in MYE-1 and MYE-3 than those of HFD and HHCA. MYE have shown significant effects on anti-oxidative function against high fat diet.

• 한국식품위생안전성학회지
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• 제23권2호
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• pp.163-168
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• 2008

이 연구에서는 Yacon 추출물을 분획별 유기용매로 추출하여 항산화 및 항암 활성을 조사하였다. 총 페놀 함량은 ethyl acetate 분획에서 45.53%로 가장 높았고, 전자공여능과 아질산염 소거능의 결과는 ethyl acetate 분획에서 각각 65.20%($100\;{\mu}g/ml$), 91.81% ($500\;{\mu}g/ml$), 95.06%($1000\;{\mu}g/ml$)와, 11.71%($100\;{\mu}g/ml$), 36.81%($500\;{\mu}g/ml$), 59.70%($1000\;{\mu}g/ml$)로 모든 농도에서 control 보다 높았다. Xanthine oxidase 저해 활성은 저농도에서 23.74%($100\;{\mu}g/ml$), 43.41%($500\;{\mu}g/ml$)로 control 보다 높은 활성을 보였다. 암세포에 대한 성장 저해 활성 측정 결과 SNU-1에 대해 hexane 분획이 23.75%($10\;{\mu}g/ml$), 34.67%($50\;{\mu}g/ml$), 54.21%($100\;{\mu}g/ml$)로 가장 높은 성장 저해 활성을 보였으며, HeLa에 대해 hexane 분획에서 41.38%($10\;{\mu}g/ml$), 50.53%($50\;{\mu}g/ml$), 60.91%($100\;{\mu}g/ml$), butanol 분획에서 17.05%($10\;{\mu}g/ml$), 43.87%($50\;{\mu}g/ml$), 62.99%($100\;{\mu}g/ml$)로 높은 성장 저해 활성을 보였다 이상의 결과에서 Yacon의 ethyl acetate 분획에서는 항산화 활성, hexane 분획에서는 높은 항암 활성을 볼 수 있었다. 그러므로 각 분획에 따라 항산화 및 항암 활성의 특이성이 있는 것으로 생각되며 각 분획 성분에 따라 기능성 식품으로의 개발과 구체적인 성분에 대한 추가적 연구가 기대된다.

• Fisheries and Aquatic Sciences
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• 제23권4호
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• pp.7.1-7.8
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• 2020

Background: To minimize the use of antibiotics and to obtain a more sustainable fish culture and aquaculture industry, development of alternative natural source of immunostimulant to replace antibiotic in aquafeed is highly needed. Objective: Dietary inclusion effect of yacon (YC), ginger (GG), and blueberry (BB) on growth, body composition, and disease resistance of black rockfish against Vibrio anguillarum was compared to ethoxyquin (EQ). Methods: Four hundred eighty juvenile (an initial weight of 4.2 g) fish were randomly distributed into 12 of 50 L flowthrough tanks (forty fish per tank). Four experimental diets were prepared; the control (Con) diet with 0.01% EQ inclusion, and YC, GG, and BB diets at 1% each additive inclusion. Each additive was included into the experimental diets at the expense of wheat flour. Each diet was assigned to triplicate tanks of fish and hand-fed to satiation twice daily for 8 weeks. At the end of 8-week feeding trial, 20 fish from each tank fish were artificially infected by intraperitoneal injection with 0.1 mL of culture suspension of pathogenic V. anguillarum containing 3.3 × 10⁶ cfu/mL respectively. Fish were monitored for the following 8 days after V. anguillarum infection and dead fish were removed every 6 h for the first 4 days and 12 h for the rest of the study. Results: Weight gain, specific growth rate (SGR), and feed efficiency ratio (FER) of fish fed the YC diet was higher than those of fish fed all other diets. However, feed consumption, protein efficiency ratio, and protein retention was not affected by dietary additive. Moisture, crude protein, and crude lipid content of the whole body of fish were affected by dietary additive. Analysis of the Kaplan-Meier survival curves showed that survival of fish fed the YC, BB, and GG diets was higher than the Con diet. Conclusion: Oral administration of YC can improve not only weight gain, SGR, and FER of black rockfish, but lower mortality of rockfish at occurrence of V. anguillarum.