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Lactic acid fermentation of Chinese yam (Dioscorea batatas Decne) flour and its pharmacological effect on gastrointestinal function in rat model

  • Kyung Ok Shin
  • Jeong Ryae Jeon
  • Ji Seon Lee
  • Jong Yeon Kim
  • Chu Hee Lee
  • Soon Dong Kim
  • Yeon-Su Yu
  • Doo Hyun NamEmail author
Article

Abstract

To develop a health-aid preparation of Chinese yam (Dioscorea batatas Decne), lactic acid fermentation was attempted using a mixed starter comprising ofLactobacillus acidophilus, Streptococcus thermophilus, andBifidobacterium bifidus. The anaerobic fermentation of a 5% Chinese yam flour suspension gave a uniform suspension of pH 4.35, containing 7.76×106 CFU/mL lactic acid bacteria (LAB), and which was found to be acceptable to the panel from a sensory assessment. During the administration of the lactic acid fermented (LAF) Chinese yam to Sprague Dawley rats for 6 weeks, a smaller body weight gain, but greater excretion of feces were observed, implying the creation of a healthy gastrointestine on the administration of LAF Chinese yam, which was also confirmed by the gastrointestinal motility of the feed in rats fed on LAF Chinese yam. The constipation induced by loperamide was further suppressed in a rat group fed on a LAF Chinese yam diet, which was qualified from healthy gastrointestinal flora established by LAB. A serochemical analysis revealed a slight improvement in the blood glucose, neutral lipid and total cholesterol concentrations on administration of LAF Chinese yam, suggesting LAF Chinese yam could be served as a healthy-aid preparation, even for hyperglycemia or hyperlipidemia patients.

Keywords

Chinese yam Dioscorea batatas lactic acid fermentation gastrointestinal function 

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Copyright information

© The Korean Society for Biotechnology and Bioengineering 2006

Authors and Affiliations

  • Kyung Ok Shin
    • 1
  • Jeong Ryae Jeon
    • 2
  • Ji Seon Lee
    • 3
  • Jong Yeon Kim
    • 2
  • Chu Hee Lee
    • 2
  • Soon Dong Kim
    • 1
  • Yeon-Su Yu
    • 4
  • Doo Hyun Nam
    • 3
    • 4
    Email author
  1. 1.Faculty of Food Industrial TechnologyCatholic University of DaeguGyeongsanKorea
  2. 2.College of MedicineYeungnam UniversityDaeguKorea
  3. 3.Institute of BiotechnologyYeungnam UniversityGyeongsanKorea
  4. 4.Faculty of PharmacyYeungnam UniversityGyeongsanKorea

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