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Quality Characteristics and Anti-Diabetic Effect of Yacon Vinegar
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야콘 식초의 품질특성 및 항당뇨 효과

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Type
Academic journal
Author
Mi-Kyung Lee (순천대학교) Sa-Ra Choi (S&J Bio) Jin Lee (순천대학교) Yun-Hong Choi (순천대학교) Ju-Hye Lee (순천대학교) Kyung-Uk Park (S&J Bio) Seung-Hyek Kwon (순천대학교) Kwon-Il Seo (순천대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.41 No.1 KCI Accredited Journals SCOPUS
Published
2012.1
Pages
79 - 86 (8page)

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Quality Characteristics and Anti-Diabetic Effect of Yacon Vinegar
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Research history (2)

2012

Quality Characteristics and Anti-Diabetic Effect of Yacon Vinegar
Mi-Kyung Lee ,  Sa-Ra Choi ,  Jin Lee and others 6 Journal of the Korean Society of Food Science and Nutrition 2012.01 Academic journal

2011

야콘 식초의 품질특성 및 항당뇨 효과
이미경 ,  최사라 ,  이진 and others 6 한국식품영양과학회 학술대회발표집 2011.10 Proceeding
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Abstract· Keywords

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This study was performed to investigate the physiochemical properties and anti-diabetic effect of yacon vinegar by two-step fermentation. Yacon was matured at room temperature for 20 days. The sugar content of yacon juice prepared from mature yacon was approximately 14°Brix. In the first stage, yacon wine was produced from the juice at 28℃ for 6 days. In the second stage, acetic acid fermentation was conducted at 30℃ and 200 rpm for 6 days to produce yacon vinegar with 4.75% acidity. The major free sugars of yacon vinegar were glucose and fructose at 2,072.12 mg% and 463.95 mg%, respectively. The acetic acid content was the highest of the major organic acids at 3,881.44 mg%. The total free amino acid content was 62.88 mg% with the main free amino acids being proline, γ-amino-n-butyric acid and ornithine. The major minerals of yacon vinegar were Ca, K and Mg. The in vivo anti-diabetic activity of yacon vinegar was investigated in high-fat diet (HFD)/ streptozotocin (STZ)-induced diabetic mice. Diabetic mice were administered orally with 10% yacon juice and two yacon vinegars (5% and 10%) at a dose of 7 mL/kg body weight once per day for 4 weeks. Five% yacon vinegar improved the fasting blood glucose levels and glucose tolerance test significantly compared to the diabetic control group (p<0.05). Yacon vinegar increased the pancreatic C-peptide concentration in a dose-dependent manner. These results show that 5% yacon vinegar has a more potent effect on ameliorating hyperglycemia than 10% yacon juice.
#yacon #vinegar #anti-diabetic #two-step fermentation

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서론
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결과 및 고찰
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References (30)

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1. [학술지(정기간행물)] - Novel V / 1984 / The lost crops of the Incas / Ceres 17 : 37 ~ 40 google schola 3. [학술지(정기간행물)] - 은종방 / 2002 / 야콘(Polymnia sonchifolia)의 건조 잎과 줄기 및 후숙된 괴근의 화학성분 / 한국식품저장유통학회지 9 (1) : 61 ~ 66 dbpia 4. [학술지(정기간행물)] - Goto K / 1995 / Isolation and structural anlysis of oligosaccharides from yacon (Polymnia sonchifolia) / Biosci Biotechnol Biochem 59 : 2346 ~ 2347 google schola 5. [학술지(정기간행물)] - Fiordaliso M / 1995 / Dietary oligofructose lowers triglycerides, phospholipids and cholesterol in serum and very low density lipoproteins of rats / Lipids 30 : 163 ~ 167 google schola 6. [학술지(정기간행물)] - 김아라 / 2010 / Physicochemical Composition and Antioxidative Effects of Yacon (Polymnia Sonchifolia) / 생명과학회지 20 (1) : 40 ~ 48 dbpia

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