Sample records for yacon smallanthus sonchifolius

  1. Yacon (Smallanthus sonchifolius): a functional food.

    Delgado, Grethel Teresa Choque; Tamashiro, Wirla Maria da Silva Cunha; Maróstica Junior, Mário Roberto; Pastore, Glaucia Maria


    Yacon (Smallanthus sonchifolius) is an Andean tuberous root that is regarded as a functional food given that it contains fructooligosaccharides (FOS), inulin and phenolic compounds. The consumption of FOS and inulin improves the growth of bifidobacteria in the colon, enhances mineral absorption and gastrointestinal metabolism and plays a role in the regulation of serum cholesterol. Furthermore, the literature reports that the consumption of these prebiotics promotes a positive modulation of the immune system, improving resistance to infections and allergic reactions. Certain studies have demonstrated the potential of yacon as an alternative food source for those patients with conditions that require dietary changes. This review intends to describe the potential of yacon as a prebiotic and its cultivation and industrial processing for human consumption.

  2. Raiz tuberosa de yacon (Smallanthus sonchifolius: potencialidade de cultivo, aspectos tecnológicos e nutricionais Yacon tuberous root (Smallanthus sonchifolius: cultivation potentialities, technological and nutritional aspects

    Isabelle Santana


    Full Text Available O yacon (Smallanthus sonchifolius é uma planta da família Asteraceae, originária das regiões Andinas. Suas raízes tuberosas são semelhantes a batatas doces em aparência, possuem gosto doce e polpa crocante, sendo bastante consumidas na forma in natura. Seu consumo foi negligenciado até meados dos anos 80, quando foram descobertas peculiaridades em sua composição química que poderiam ser benéficas à saúde humana. A raiz apresenta elevado teor de água, possui reduzido valor energético e, diferentemente da maioria das espécies tuberosas que estocam energia na forma de amido, o yacon tem como principal carboidrato de reserva os frutooligossacarídeos (FOS, os quais têm sido motivo de destaque por exercerem atividade bifidogênica. Esta revisão aborda diferentes aspectos inerentes a esta espécie, como origem histórica, características botânicas, composição química e efeitos pós-colheita.Yacon (Smallanthus sonchifolius is a plant that belongs to Asteraceae family, originated from Andean regions. The tuberous roots produced by this plant are similar to sweet potatoes in appearance, have a sweet taste and a crunch pulp, being often consumed "in natura". Yacon was not usually consumed until the 80’s decade, when some peculiarities were discovered in its chemical composition that could be beneficial to human health. The tubers contain high water content, reduced energetic value and, unlikely most tuberous species which store the carbohydrates in the form of starch, yacon has fructooligosaccharides (FOS as its main reserve carbohydrate, being highlighted by its bifidogenic activity. This paper presents a literature review on many aspects about this specie, such as historical origin, botanical features, chemical composition and post harvest effects.

  3. Yacon (Smallanthus sonchifolius) as a Food Supplement: Health-Promoting Benefits of Fructooligosaccharides

    Caetano, Brunno F. R.; de Moura, Nelci A.; Almeida, Ana P. S.; Dias, Marcos C.; Sivieri, Kátia; Barbisan, Luís F.


    Yacon (Smallanthus sonchifolius), a perennial plant of the family Asteraceae native to the Andean regions of South America, is an abundant source of fructooligosaccharides (FOS). This comprehensive review of the literature addressed the role of yacon supplementation in promoting health and reducing the risk of chronic diseases. According to several preclinical and clinical trials, FOS intake favors the growth of health-promoting bacteria while reducing pathogenic bacteria populations. Moreover, the endproducts of FOS fermentation by the intestinal microbiota, short chain fatty acids (SCFA), act as substrates or signaling molecules in the regulation of the immune response, glucose homeostasis and lipid metabolism. As a result, glycemic levels, body weight and colon cancer risk can be reduced. Based on these findings, most studies reviewed concluded that due to their functional properties, yacon roots may be effectively used as a dietary supplement to prevent and treat chronic diseases. PMID:27455312

  4. Yacon (Smallanthus sonchifolius as a Food Supplement: Health-Promoting Benefits of Fructooligosaccharides

    Brunno F. R. Caetano


    Full Text Available Yacon (Smallanthus sonchifolius, a perennial plant of the family Asteraceae native to the Andean regions of South America, is an abundant source of fructooligosaccharides (FOS. This comprehensive review of the literature addressed the role of yacon supplementation in promoting health and reducing the risk of chronic diseases. According to several preclinical and clinical trials, FOS intake favors the growth of health-promoting bacteria while reducing pathogenic bacteria populations. Moreover, the endproducts of FOS fermentation by the intestinal microbiota, short chain fatty acids (SCFA, act as substrates or signaling molecules in the regulation of the immune response, glucose homeostasis and lipid metabolism. As a result, glycemic levels, body weight and colon cancer risk can be reduced. Based on these findings, most studies reviewed concluded that due to their functional properties, yacon roots may be effectively used as a dietary supplement to prevent and treat chronic diseases.

  5. Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity

    Campos, D.; Betalleluz-Pallardel, I.; Chirinos, R.; Aguilar-Glalvez, A.; Noratto, G.; Pedreschi, R.


    Thirty-five different yacon (Smallanthus sonchifolius Poepp. & Endl) accessions were evaluated as potential alternative sources of fructooligosaccharides (FOS) and phenolic type natural antioxidants. FOS, total phenolics (TPC) and antioxidant capacity (AC) contents in the ranges of 6.4–65 g/100


    Kinga Topolska


    Full Text Available Due to the growing consumer interest in functional food, sorbets containing yacon root powder as a source of many valuable compounds, especially fructans, may be a desirable alternative to traditional ice cream desserts. The aim of this work was to evaluate organoleptic quality (taste, color, aroma as well as consistency and structure of fruit sorbets containing Smallanthus sonchifolius (Poepp. and Endl. root powder in dependence on kind of fruit (orange, cherry, strawberry, and its share in sorbet’s recipe, using a 9-point hedonic scale (1 point =„I do not like it at all“, 9 = „I like it very much“. The results showed that organoleptic quality was depended on the kind and the share of fruit used to the sorbet production. Strawberry sorbets gained over 80% of maximal scores. One can conclude that yacon root powder can be used as the ingredient of fruit sorbet, with increased consumer liking.


    M. L. Brites

    Full Text Available Abstract The objective of this study was to evaluate the separation of fructooligosaccharides (FOS from yacon extract by an ultrafiltration process using membranes of 10 and 30 kDa. The total resistance (Rt, membrane resistance (Rm, fouling resistance (Rf, and concentration polarization (Rc during the separation process were also assessed. The operating pressures were 1.2 and 0.75 bar for UF-10 and UF-30, respectively. The permeate flux increased upon increasing the pressure from 0.5 to 2 bar and the resistance values showed a slight increase with increasing pressure. The fouling percentages were 61.24% and 57.33% for the membranes UF-10 and UF-30, being reversible after the cleaning procedure with acidic and basic solution, resulting in high percentages of flux recovery of 76.46% and 83.56% for U-10 and UF-30, respectively. The FOS retention values were 24.48% and 6.49% for both membranes UF-10 and UF-30, corresponding to 24% and 18.4% purity.

  8. Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius by membrane technology

    Maria Julia Ledur Alles


    Full Text Available Fructooligosaccharides (FOS are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extracted from yacon (Smallanthus sonchifolius roots by membrane technology and freeze-dried was investigated. Color, water activity (aw, microstructure by Scanning Electron Microscopy coupled to Energy- dispersive X-ray Spectroscopy (SEM-EDS and crystallinity by X-ray diffraction were evaluated. The obtained product, containing 19.75% FOS, 36.66% glucose and 43.59% fructose (w/w was a whitish granulated powder, with aw of 0.284 and CIELAB color coordinates L*, a* and b* of 76.25±1.19, -1.03±0.09 and 1.02±0.03, respectively. It was highly hygroscopic and with agglomeration tendency, confirmed by the formation of bridges between particles on the SEM images. No peaks were identified at X-ray diffractograms, indicating its amorphous characteristics, but sample high hygrospicity and formation of a rigid mass might have hampered a trustable X-ray analysis.

  9. Dependence of fructooligosaccharide content on activity of fructooligosaccharide-metabolizing enzymes in yacon (Smallanthus sonchifolius) tuberous roots during storage.

    Narai-Kanayama, A; Tokita, N; Aso, K


    Tuberous roots of yacon (Smallanthus sonchifolius) accumulate about 10%, on a fresh weight basis, of inulin-type fructooligosacharides (FOSs), known as a food ingredient with various healthy benefits. However, we have a great difficulty to ensure these benefits because FOSs with a lower degree of polymerization (DP) decreased remarkably, and fructose increased when the tuberous roots were stored after harvesting even under previously recommended storage conditions of low temperature with high humidity. In the present study, to elucidate the involvement of FOS-metabolizing enzymes in FOS reduction during storage at 90% relative humidity and 8 degrees C, we extracted a crude protein from yacon tuberous roots and measured the activities of invertase (beta-fructofuranosidase, EC, sucrose:sucrose 1-fructosyltransferase (1-SST, EC, fructan:fructan 1-fructosyltransferase (1-FFT, EC, and fructan 1-exohydrolase (1-FEH, EC The enzyme activities acting on sucrose, both invertase and 1-SST, were weakened after storage for a month. In addition, the activity of 1-FEH acting on short FOSs such as 1-kestose (GF(2)) and 1-nystose (GF(3)) was higher than that of 1-FFT. These results suggest that the continuous decline in FOSs of low DP during storage was dependent mainly on the 1-FEH activity. On the other hand, FOSs with a DP of >or= 9 only slightly decreased in stored yacon tuberous roots during storage, though distinct 1-FEH activity was observed in vitro toward a high-DP inulin-type substrate, indicating that highly polymerized FOSs content was unlikely to be closely connected with the 1-FEH activity.

  10. Avaliação do tempo de secagem e da atividade de óxido-redutases de yacon (Smallanthus sonchifolius sob tratamento químico Drying evaluation time and yacon (Smallanthus sonchifolius enzymatic activity inhibition under chemical treatment

    Vivianne Montarroyos Padilha


    Full Text Available Evidências científicas reconhecem o yacon (Smallanthus sonchifolius como fonte promissora de frutanos, tais como inulina e frutooligossacarídeos (FOS. No entanto, a presença de compostos fenólicos torna-o suscetível à reação de escurecimento enzimático. Este trabalho teve como objetivo avaliar o emprego de agentes químicos no processamento de yacon, para obtenção de farinha, a fim de inibir o escurecimento enzimático do produto e favorecer o tempo de secagem. Amostras de yacon sem inibição química, de yacon submetido à solução de cloreto de cálcio 1,0g 100g-1 por 30 minutos e de yacon submetido à solução de metabissulfito de potássio 0,5g 100g-1 por 5 minutos foram secas a 55°C, em estufa ventilada, e o teor de água e curvas de secagem foram determinados. As atividades das enzimas peroxidase (POD e polifenoloxidase (PPO foram determinadas antes e após a secagem como um possível marcador bioquímico do escurecimento enzimático desse tubérculo. No parâmetro umidade, os três tratamentos apresentaram-se semelhantes; porém, o tratamento 2 (cloreto de cálcio reduziu a umidade no menor tempo. Antes e após o tratamento térmico, a atividade enzimática foi maior no tratamento 3 (metabissulfito de potássio. As atividades enzimáticas não foram inativadas completamente pela ação térmica. Para a obtenção da farinha de yacon, o tratamento com cloreto de cálcio 1,0g 100g-1 por 30 minutos foi o que apresentou melhor resultado. Apesar de não inibir totalmente a atividade das enzimas POD e PPO foi o melhor tratamento de inativação, propiciando menor tempo de secagem e melhor firmeza da matéria-prima e facilitando o processamento para obtenção da farinha.Scientific evidences acknowledged the yacon (Smallanthus sonchifolius like a promise source of fructans, as inulin and fructooligosaccharides - FOS, meanwhile, the presence of phenolic coumpounds became this susceptible to enzimatic browning reaction. This

  11. Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius Sensorial profile of chocolate cakes formulated with yacon flour (Smallanthus sonchifolius

    Vivianne Montarroyos Padilha


    Full Text Available Neste trabalho foi avaliado o uso de farinha de yacon na formulação de bolos de chocolate para se verificar a influência deste constituinte sobre a qualidade sensorial e cromaticidade do produto. Foram analisadas amostras de bolos, formulados com farinha de yacon, denominadas: amostra P (bolo padrão, sem farinha de yacon, amostra A (bolo com 20% de farinha de yacon e amostra B (bolo com 40% de farinha de yacon. Para a avaliação sensorial, foi realizada a Análise Descritiva Quantitativa (ADQ, utilizando 15 provadores treinados, os quais definiram 9 atributos sensoriais (cor, estrutura do miolo, aroma, gosto doce, sabor de chocolate, sabor residual, umectância, maciez e qualidade global. A análise física dos bolos foi realizada através da caracterização cromática. Os dados sensoriais foram submetidos à análise de variância ANOVA, sendo realizado o teste de Duncan para comparação entre as médias de Duncan, ao nível de 5% de significância. Para verificar as correlações entre as amostras e os atributos, foi realizada a Análise de Componentes Principais (ACP. Na ACP, a soma de componentes principais 1 e 2 foi de 83,3%, ou seja, a variabilidade entre as amostras foi explicada por estes dois componentes. Os resultados obtidos demonstraram que a adição de 40% de farinha de yacon resultou em maiores notas para o aroma (10,16, gosto doce (7,60, sabor de chocolate (10,52, maciez (11,44 e qualidade global (11,64. Com relação ao atributo estrutura não houve diferença significativa entre as notas dos bolos P, A e B. Independente da quantidade de farinha de yacon adicionada, o perfil sensorial dos bolos de chocolate foi influenciado e, em particular, o bolo com maior teor de farinha de yacon apresentou as melhores notas.This study evaluated the use of yacon flour in the formulation of chocolate cakes by investigating its influence on the sensory quality and chromaticity of the product. The following samples were prepared and

  12. A revised its nucleotide sequence gives a specifity for Smallanthus sonchifolius (Poepp. and Endl. and its products identification

    Žiarovská Jana


    Full Text Available Yacon (Smallanthus sonchifolius is an Andean crop which is very regarded for its benefits for people suffering from diabetes or various digestive or renal disorders. Because no specific Smallanthus sonchifolius identification DNA markers are still known the paper demonstrates ITS regions to be able to detect and differentiate among yacon species and the potential for specific food authentification purposes is reported, too. The newly sequenced ITS of yacon accessions originated in Peru, Ecuador and Bolivia analyse provide the unique sequence site that differs from all of the other yacon species and is recognized by DraIII restriction endonuclease. Restriction cleavadge of the PCR amplified ITSs of the twenty-eight yacon accessions was performed and in all cases the recognition site was confirmed as a typical for Smallanthus sonchifolius . Based on the nucleotide specifity of Smallanthus sonchifolius, ITS sequence the PCR method combined with the restriction clevadge protocol was developed for yacon identification.

  13. Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius flour

    Priscilla Moura Rolim


    Full Text Available The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11% and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation.

  14. Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius and its flours

    Juciane de Abreu Ribeiro Pereira


    Full Text Available Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest tannin, nitrate, and oxalic acid levels were found in the peel flour, 15,304.5, 1,578.3, and 7,925.0 (wet weight, respectively. The polyphenoloxidase and peroxidase enzymes presented higher enzymatic activity in the yacon peel. Based on the results obtained, it can be said that the yacon and its derivatives are important dietary carbohydrate and mineral sources and contain antinutritional substance contents lower than those harmful to health.

  15. Concentration and Purifi cation of Yacon (Smallanthus sonchifolius Root Fructooligosaccharides Using Membrane Technology

    Isabel Cristina Tessaro


    Full Text Available Yacon is a perennial plant originating from the Andean region whose roots have been receiving increased att ention due to their high content of prebiotic fructooligosaccharides (FOS. Apart from many health benefi ts, FOS have interesting characteristics as food ingredients, so are used as sugar substitute, and their extraction from yacon roots may be an alternative to commercially available FOS. This work evaluates membrane technology for concentration and purifi cation of FOS from yacon root extract, combining ultrafiltration (UF with nanofi ltration (NF, with and without the use of discontinuous diafi ltration (DF. After UF, 63.75 % of the saccharides from the initial feed were recovered in total permeate. DF did not largely infl uence FOS retention during NF (it increased from 68.78 % without DF to 70.48 % with DF, but decreased glucose and fructose retentions, from 40.63 to 31.61 % and 25.64 to 18.69 %, respectively, which was desirable, allowing greater purification of FOS in the retentate. The yield of total saccharides in the final retentate after combined UF and NF processes was 50.89 % and of FOS was 51.85 %, with 19.75 % purity. The results indicate that the combined UF and NF is a promising technique for concentrating yacon saccharides, but more diafi ltration steps are required for the improvement of FOS purity.

  16. Thermophysical properties of yacon (Smallanthus sonchifolius: experimental determination and effect of moisture content

    Camila Augusto Perussello


    Full Text Available The knowledge about thermophysical properties of foods is especially important in thermal processing, influencing the design, optimization and cost reduction of the process, as well as the quality and safety of the final product. This article deals with the determination of some thermophysical properties of yacon, namely, specific mass, specific heat, thermal conductivity and thermal diffusivity during the osmo-convective drying. Yacon is a root with approximately 90% w.b. of moisture content, whose high concentration of fructooligosacharydes and antioxidants has gained attention in the food research field. Yacon slices were osmotically dehydrated for 2 hours in a sucralose solution and then dried in a convective tray dryer for 2 hours, varying the osmotic solution’s temperature and stirring rate and temperature of the drying air. All thermophysical properties were determined during the drying process at 30-minute intervals. The thermophysical properties were determined not only experimentally but also calculated by models available in literature based on the product’s centesimal composition. A satisfactory agreement between experimental and predicted results was obtained. Further, empirical models obtained by nonlinear regression were successfully fitted to the experimental data, as a function of moisture content, within a 94% - 3% w.b. range.

  17. Study of the aging of fermented of yacon (Smallanthus sonchifolius and sensory profile and acceptance

    Camila Cheker Brandão


    Full Text Available Yacon is considered a functional food due to its the fructooligosaccharide (FOS content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05. A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production.

  18. Stabilization of a functional refreshment from mango nectar and yacon (Smallanthus sonchifolius through spray drying encapsulation

    Torres-Valenzuela Laura Sofía


    Full Text Available Background: Yacon syrup (YS may be implemented as a functional sweetener because of its concentration of fructooligosaccharides (FOS, which are sugars that are resistant to enzymatic hydrolysis in the human digestive tract. Additionally, health benefits related to the consumption of FOS have been reported, such as preventing constipation and reducing blood sugar and lipid levels in diabetic patients. Yacon is a tuber from the South American Andes region, and its nutraceutical effects have been researched. Objective: The effect of YS as sweetener in a Mango Nectar (MN stabilized through SD (which is? and encapsulated with maltodextrin and Arabic gum (AG was evaluated as a natural and alternative beverage for diabetic patients. Methods: A sequential experimental design was used. First, mangoes were characterized into three ripening stages, evaluating pH, TSS, WC, WA, and TTA of each stage. Then, four formulations of MN with YS with concentrations of 33.3, 66.6, and 99.9% yacon-to-juice ratio were evaluated according to the quantity of TSS, which were analyzed over the acceptance of untrained judges. Later on, the formulation with the best acceptance was chosen and evaluated based on the performance of the encapsulation of components through SD using maltodextrin and AG with a 30% concentration and tricalcium phosphate (TP with a 0.15% concentration. Lastly, the encapsulation process with maltodextrin with a 30% concentration was analyzed at temperatures of 100, 105, 110, and 130°C over the rehydration, evaluating WA, TSS, and Vitamin C. Results: The mango with 12°Brix was selected for the formulation. The YS addition to MN generated significant differences (p<0.001 in the flavor because of the concentration with the addition of a 33.3% enhancing the flavor. As a result, the 33.3% concentration was selected for further testing. The final stage showed significant differences in the performance of the processFunctional Foods in Health and Disease

  19. 不同产地和不同部位亚贡叶总酚酸含量测定%Determination of Total Phenolic Acid in Yacon Leaves ( Smallanthus Sonchifolius ) from Different Habitats and Different Parts

    赵河新; 何凡; 潘红艳; 王晓菲; 窦德强


    Objective: To determinate the total phenolic acid in the leaves of yacon which from different habits and different parts by different control samples.Method: The content of total phenolic acid in the leaves of yacon was determined by UV spectrophotometry with chlorogenic acid and caffeic acid as control samples.Results: The content of total phenolic acid in the leaves of yacon which from different places and different parts changes obviously.Conclusion: The content of total phenolic acid can be used as one of the indexes for the quality control and quantitative analysis of yacon leaves ( Smallanthus sonchifolius ).%目的:采用不同对照品测定不同产地及不同部位的亚贡叶中总酚酸的含量.方法:选用绿原酸和咖啡酸为对照品,利用紫外分光光度计通过测定吸光度计算不同产地及不同部位的亚贡叶中总酚酸的含量.结果:不同产地及不同部位亚贡叶中总酚酸的含量有所差异.结论:亚贡叶总酚酸的含量测定可作为亚贡叶的质量控制和定量分析指标之一.

  20. Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius and its flours Estudo das carcaterísticas químicas e enzimáticas de Yacon (Smallanthus sonchifolius e suas farinhas

    Juciane de Abreu Ribeiro Pereira


    Full Text Available Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest tannin, nitrate, and oxalic acid levels were found in the peel flour, 15,304.5, 1,578.3, and 7,925.0 (wet weight, respectively. The polyphenoloxidase and peroxidase enzymes presented higher enzymatic activity in the yacon peel. Based on the results obtained, it can be said that the yacon and its derivatives are important dietary carbohydrate and mineral sources and contain antinutritional substance contents lower than those harmful to health.Devido à importância dos estudos com yacon em relação à saúde, foram analisadas quimicamente sua polpa in natura (PY, casca in natura (CY, farinha da polpa (FPY e casca (FCY, sendo determinados composição centesimal, minerais específicos, fibra alimentar total (FAT e frações, pH, SST, ATT, taninos, ácido oxálico e nitrato. As atividades enzimáticas de polifenoloxidase (PFO e peroxidase (PER foram avaliadas para PY e CY exclusivamente. A FPY e FCY apresentaram rendimento médio de 7,94% e 10,86%, respectivamente. A PY apresentou conteúdos numericamente maiores de umidade e carboidratos e menores de lipídios, proteínas, FAT e cinzas em relação à CY. Foi observado o mesmo para a FPY quando comparada à FCY. Na FCY

  1. Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius and assessment of the viability of lactic acid bacteria

    Vivianne Montarroyos PADILHA

    Full Text Available Abstract The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Methodology. The most accepted formulations were subjected to viability tests during 21 days by counting traditional and probiotic bacteria. Were constructed a complete 23 factorial design, totalling 17 experiments, and considered independent variables (percentage of ingredients and dependent variables (sensory attributes. All attributes were graded using an acceptability assessment, for this balanced incomplete block was applied. The number of viable cells was determined using specific culture medium for each species. The percentage of yacon pulp had a pronounced negative influence on flavour, texture, appearance, overall impression and intent to purchase. Model predictions adjusted to the variables aroma, flavour, texture, appearance, overall impression and intent to purchase exhibited good predictive ability and hence could be used as tools for process control. Traditional bacterial strains and probiotic remained viable throughout the storage period. The counts of probiotic bacterial in the formulations were above 6 log CFU/g. The addition of Lactobacillus paracasei ssp. paracasei LBC 81 and yacon pulp to yogurt increased product acceptability.

  2. Effect of crude extracts of leaves of Smallanthus sonchifolius (yacon on glycemia in diabetic rats Efeito do extrato bruto das folhas de Smallanthus sonchifolius (yacon sobre a glicemia de ratos diabéticos

    Silmara Baroni


    Full Text Available The present study investigated the effect of crude extracts from yacon leaves, obtained by aqueous cold (Y C or hot (Y H extraction, or hydro-ethanolic extraction (Y E, on glycemia of the diabetic (induced by streptozotocine, 50 mg/kg, ip and nondiabetic rats. The animals were treated orally with the extracts (400 mg/kg or water for 3, 7, 10, and 14 days. After this period, the animals were anesthetized and blood samples were collected for measurement of plasmatic glucose and creatinine and activity of the enzymes (AST, ALT, ALP. Also were evaluated the consumption of food, water, urine volume, body weight of the animals and LD50 of Y E. Treatment with Y E for 14 days reduced glycemia in diabetic and nondiabetic animals. No similar reduction was observed in animals treated with Y C or Y H. Additionally, Y E restored the activity of the plasmatic enzymes that were altered, and improved weight gain in the diabetic animals. These results showed that the effectiveness of the yacon extracts is related to the method of preparation and to the time of treatment. The effect of Y E on glycemia in diabetic rats is not related to reduction of food intake or to interference of the extract with intestinal absorption of carbohydrates.O presente estudo investigou o efeito do extrato bruto das folhas de yacon, obtido por extração a frio (Y C ou a quente (Y H, ou por extração hidro-alcoólica (Y E, na glicemia de ratos diabéticos (induzidos por estreptozocina, 50 mg/kg, i.p. e não diabéticos. Os animais foram tratados por via oral com os extratos (400 mg/kg ou água por um período de 3, 7, 10 e 14 dias. Após o tratamento, os animais foram anestesiados e amostras de sangue foram coletadas para determinações dos níveis de glicose e creatinina plasmática e da atividade de enzimas (AST, ALT, ALP. Também foi avaliado o consumo de ração, água, volume de urina, peso corporal dos animais e a DL50 do Y E. O tratamento dos animais com Y E, por 14 dias

  3. Yacon (Smallanthus sonchifolius Leaf Extract Attenuates Hyperglycemia and Skeletal Muscle Oxidative Stress and Inflammation in Diabetic Rats

    Klinsmann Carolo dos Santos


    Full Text Available The effects of hydroethanolic extract of Yacon leaves (HEYL on antioxidant, glycemic, and inflammatory biomarkers were tested in diabetic rats. Outcome parameters included glucose, insulin, interleukin-6 (IL-6, and hydrophilic antioxidant capacity (HAC in serum and IL-6, HAC, malondialdehyde (MDA, superoxide dismutase (SOD, catalase (CAT, and glutathione peroxidase (GPx in soleus. The rats (10/group were divided as follows: C, controls; C + Y, HEYL treated; DM, diabetic controls; and DM + Y, diabetic rats treated with HEYL. Diabetes mellitus was induced by administration of streptozotocin. C + Y and DM + Y groups received 100 mg/kg HEYL daily via gavage for 30 d. Hyperglycemia was improved in the DM + Y versus DM group. Insulin was reduced in DM versus C group. DM rats had higher IL-6 and MDA and lower HAC in the soleus muscle. HEYL treatment decreased IL-6 and MDA and increased HAC in DM rats. DM + Y rats had the highest CAT activity versus the other groups; GPx was higher in C + Y and DM + Y versus their respective controls. The apparent benefit of HEYL may be mediated via improving glucoregulation and ameliorating oxidative stress and inflammation, particularly in diabetic rats.

  4. Utilização do yacon ( Smallanthus sonchifolius na proteção contra colonização intestinal de frangos de corte infectados por Salmonella Enteritidis

    M.G.X. Oliveira

    Full Text Available RESUMO Os frutanos do tipo inulina são oligossacarídeos que favorecem a multiplicação de determinados gêneros bacterianos no intestino, promovendo um efeito prebiótico. Este trabalho avaliou o efeito da inulina extraída de raízes de yacon (Smallanthus sonchifolius sobre a colonização intestinal de frangos de corte experimentalmente infectados por Salmonella Enteritidis. Sessenta frangos de corte com um dia de idade foram divididos em três grupos de tratamento, com duas repetições, criados até 21 dias. As aves do grupo yacon receberam 100mg de inulina/dia, via oral, por três dias consecutivos. No sétimo dia de vida, as aves tratadas e o controle positivo foram desafiados pela via oral com uma cultura de S. Enteritidis. Não foram observadas diferenças de desempenho zootécnico entre os grupos. O índice de infectividade das aves suplementadas com yacon foi menor até o sexto dia após o desafio, mas, ao término do experimento, foi superior ao controle positivo. Os dados deste trabalho demonstram que o uso da inulina nos três primeiros dias de vida promoveu uma redução da colonização intestinal dos frangos por Salmonella Enteritidis na primeira semana após o desafio. Novos estudos são necessários para determinar a dose e o tempo de tratamento ideal para um efeito protetor de maior duração.




    Full Text Available La tendencia hacia la adopción de una alimentación sana y balanceada que incluya elementos naturales y benéficos es creciente. Se plantea el aprovechamiento del yacón (Smallanthus sonchifolius (Poepp. & Endl., planta silvestre de la región andina de Nariño, por su alto contenido de inulina, fructooligosacárido utilizado en la industria alimentaria y farmacéutica para la elaboración de edulcorantes para diabéticos y como fibra en alimentos refinados. Este estudio reporta la optimización del proceso de extracción sólido-líquido, con agua caliente, de inulina a partir de raíces de yacón. La cuantificación de inulina presente en el extracto se hizo a través de refractometría. Varias combinaciones de tiempo, temperatura y relación solvente-materia prima fueron analizadas empleando un diseño experimental compuesto 2³ más puntos estrella. Se alcanzó un rendimiento óptimo de 20.7% de inulina bajo unas condiciones de extracción de 23 min a 82.2°C y relación solvente-materia prima de 4.5 l/500 g. La técnica para la separación de los cristales a partir de la solución rica en inulina tuvo un rendimiento del 17.3% con relación al peso en fresco del material experimental. Los cristales fueron caracterizados bajo propiedades físicas, químicas y organolépticasThe tendency toward a healt and balanced feeding, wich include natural and beneficent elements is growing. Was stablished the use of yacon (Smallanthus sonchifolius (Poepp. & Endl., an uncultivated plant of the andina región in Nariño, wich for his high level of inulin, fructoligosaccharide use in the food and farmaceutic industry for the edulcorant manufacture for diabetics and as fiber in refined food. This estudy report the optimization of the solid-liquid extraction process, with hot water, of inulin provided by yacon root. The quantification of inulin in the extract is made through refractometry. Several combinations of time, temperature and solvent-raw material

  6. Smallanthus sonchifolius (Poepp. H. Rob. (yacón: identificação microscópica de folha e caule para o controle de qualidade farmacognóstico Smallanthus sonchifolius (Poepp. H. Rob. (yacon: microscopical identification of the leaf and stem for the pharmacognostic quality control

    Márcia do Rocio Duarte


    Full Text Available Yacón é a denominação popular da erva perene nativa dos Andes, Smallanthus sonchifolius (Poepp. H. Rob. (Asteraceae, cultivada em diferentes países como recurso alimentar e medicinal. Raízes tuberosas e partes vegetativas aéreas são freqüentemente empregadas como coadjuvante no tratamento do diabetes. Este trabalho objetivou estudar os caracteres anatômicos de folha e caule, a fim de fornecer informações para a identificação microscópica no controle de qualidade farmacognóstico. O material botânico foi fixado e preparado de acordo com técnicas usuais de microscopia de luz e eletrônica de varredura. A folha é anfiestomática, com predominância de estômatos anomocíticos. Tricomas tectores e glandulares estão presentes, sendo os primeiros pluricelulares e unisseriados. Os tricomas glandulares são curtos e pluricelulares, com duas séries de células. O mesofilo é dorsiventral e a nervura central possui vários feixes vasculares colaterais em disposição cêntrica. O caule jovem apresenta epiderme persistente, colênquima angular, parênquima cortical, endoderme e cilindros contínuos de floema e xilema. Dutos secretores encontram-se na folha e no caule. O conjunto dos caracteres observados, como a presença de tricomas tectores e glandulares, dutos secretores e endoderme com estrias de Caspary, é útil para o controle de qualidade dessa espécie.Yacon is the common name of the perennial herb native to the Andes, Smallanthus sonchifolius (Poepp. H. Rob. (Asteraceae, cultivated in different countries as food and medicinal resource. Fleshy roots and aerial vegetative organs are often used in the treatment of diabetes. This work has aimed to study the anatomical characters of the leaf and stem, aiming to supply information for microscopic identification of the pharmacognostic quality control. The botanical material was fixed and prepared according to standard techniques of light and scanning electron microscopy. The leaf is

  7. Assessment of somaclonal variation in somatic embryo-derived plants of yacon [Smallanthus sonchifolius (Poepp. and Endl. H. Robinson] using inter simple sequence repeat analysis and flow cytometry

    Iva Viehmannova


    Conclusions: Our findings show that indirect somatic embryogenesis could be used in yacon improvement to widen genetic variability, especially when low sexual reproductive capacity hinders classical ways of breeding.

  8. Análise de componentes principais de pães de forma formulados com farinha de yacon (Smallanthus sonchifolius (Poepp. H. Rob.

    Priscilla Moura Rolim


    Full Text Available O yacon, tubérculo de origem andina, vem sendo cada vez mais aplicado na tecnologia de alimentos, em virtude de suas propriedades funcionais, por ser fonte de inulina e fruto-oligossacarídeos, considerados prebióticos. Foram preparadas três formulações de pães, sendo uma padrão e duas testes contendo farinha de yacon, denominadas de amostra P (pão padrão, sem farinha de yacon, amostra A (pão com 6% de farinha de yacon e 3% de gordura e amostra B (pão com 11% de farinha de yacon sem adição de gordura. Para a avaliação sensorial foi realizada a Análise Descritiva Quantitativa (ADQ, utilizando-se 11 provadores treinados, os quais definiram 10 atributos sensoriais (aroma, cor, porosidade e uniformidade do miolo, sabor, textura, umectância, untuosidade, adesividade e qualidade global. Também foi realizada análise física dos pães, por meio da caracterização cromática. Os resultados da ADQ foram analisados por análise de variância e testes de médias de Duncan, a 5% de significância. Os resultados da ADQ foram representados graficamente por análise multivariada de análise de componentes principais (ACP. Nao houve diferença entre as amostras A e B em relação aos atributos porosidade, textura, sabor e qualidade global. A amostra A obteve média maior em atributos sensoriais indesejáveis como aderência, enquanto a amostra B apresentou maior média para o atributo umectância, devido ao maior teor de yacon. Na ACP, a soma de componentes principais 1 e 2 foi de 97,59%, ou seja, a variabilidade entre as amostras foi quase totalmente explicada por estes dois componentes. Os resultados obtidos demonstram o grande potencial para o desenvolvimento de novos produtos utilizando alimentos fontes de prebióticos, como os frutanos do yacon.

  9. 雪莲果醇提物抗氧化性能测定%Determination of Antioxidant Activity of Yacon(Smallanthus sonchifolius) Alcohol Extraction

    冯文婕; 阙斐


    In this study, yacon were used as raw material to extract active ingredients with alcohol. The method of phenanthroline-Fe2+reaction system was used to measure the scavenging ability of ·OH free radical. The best level of the factors including ethanol concentration, extraction temperature, extraction time and the ratio of weight of the Yacon to volume of solvent were affected on antioxidant activity. The optimal extraction conditions were as follows:40%ethanol as extraction solvent, extraction time 2.5 h, temperature 80℃,ratio of material to solvent 1∶ 20 (g∶ mL). Under these conditions, the scavenging ability of ·OH free radical of Yacon alcohol extraction was up to 81.6%.%以云南雪莲果为原料,采用醇提法提取有效成分,用邻二氮菲-Fe2+法测定雪莲果醇提物清除·OH(羟自由基)的能力。研究了乙醇质量分数、提取温度、提取时间、料液比对醇提物抗氧化性能的影响,确定了最佳提取条件为:乙醇质量分数为40%、提取温度80℃、提取时间2.5 h、料液比1∶20(g∶mL),雪莲果醇提物对·OH的清除率为81.6%。

  10. Application of multi-block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii).

    Tormena, Marcela Marta Lazaretti; de Medeiros, Luana Tabalipa; de Lima, Patrícia Casarin; Possebon, Gabriela; Fuchs, Renata Hernandez Barros; Bona, Evandro


    In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using k-means. After segmentation, regression models were constructed for overall acceptability of each group; R(2)adjusted values of 92.5% for group 1 and 98.9% for group 2 were obtained. Using the sequential simplex method an optimized formulation was determined for group 1 (0.49 kgwheat kg(-1)total flour , 0.37 kgyacon kg(-1)total flour , 0.14 kgmaca kg(-1)total flour and 140.0 mL of water) and another for group 2 (0.35 kgwheat kg(-1)total flour , 0.65 kgyacon kg(-1)total flour and 120.0 mL of water). In addition to these formulations, a third formulation was proposed with a greater maca proportion (0.32 kgmaca kg(-1)total flour ), which does not significantly alter the overall acceptability of both groups. The three optimized formulations and two control formulations were evaluated through free-choice profiling. The data were evaluated using the multi-block method common components and specific weights analysis (CCSWA). It was observed that a greater proportion of maca intensified brownness and burnt aroma and taste, whereas a larger proportion of yacon produced a better appearance, softness, sweetness and chocolate flavor. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  11. Radical scavenging and anti-lipoperoxidative activities of Smallanthus sonchifolius leaf extracts.

    Valentová, Katerina; Sersen, Frantisek; Ulrichová, Jitka


    Radical scavenging and anti-lipoperoxidative effects of two organic fractions and two aqueous extracts from the leaves of a neglected Andean crop-yacon (Smallanthus sonchifolius Poepp. & Endl., Asteraceae) were determined using various in vitro models. The extracts' total phenolic content was 10.7-24.6%. They exhibited DPPH (IC50 16.14-33.39 microg/mL) and HO* scavenging activities (4.49-6.51 mg/mL). The extracts did not scavenge phenylglyoxylic ketyl radicals, but they retarded their formation. In the xanthine/xanthine oxidase superoxide radical generating system, the extracts' activities were 26.10-37.67 superoxide dismutase equivalents/mg. As one of the extracts displayed xanthine oxidase inhibitory activity, the effect of the extracts on a nonenzymatically generated superoxide was determined (IC50 7.36-21.01 microg/mL). The extracts inhibited t-butyl hydroperoxide-induced lipoperoxidation of microsomal and mitochondrial membranes (IC50 22.15-465.3 microg/mL). These results make yacon leaves a good candidate for use as a food supplement in the prevention of chronic diseases involving oxidative stress.

  12. Hypoglycemic Effect of Crude Extracts of Leaves of Smallanthus sonchifolius ( Yacon )on Normal Mice%亚贡叶提取物对小鼠降血糖作用研究

    潘红艳; 何凡; 窦德强; 董锋


    Objective: To investigate the hypoglycemic effect of crude extracts from Yacon leaves including water and ethanol extractions. Method: Choose the normal mice as model. The mice were treated orally with the extractions of dried yacon at dosage of 200mg/kg. Then, the blood glucose, fasting glucose, glucose, and sucrose tolerance were measured by FreeStyle blood glucose meter. Results: The mice's fasting glucose of water extraction group was significantly higher than the control and ethanol extract group after one hour. In the glucose tolerance experiment, blood glucose of the water extraction group was significantly lower than other groups after giving sucrose and glucose 30 minutes. Conclusion: The water extract of Yacon leaf can enhance glucose and sucrose tolerance in normal mice and help to prevent hypoglycemia caused by fasting.%目的:研究亚贡叶水取物和50%乙醇提取物对正常小鼠血糖及耐糖量的影响.方法:灌胃给予小鼠水提取物和乙醇提取物各200mg/kg,血糖仪测定其对正常小鼠的血糖、空腹血糖以及糖耐量的影响.结果:亚贡水提物组的小鼠空腹血糖在1h后血糖明显高于空白和乙醇提取物组;耐糖量实验中,给予蔗糖及葡萄糖30min后,水提物组的小鼠血糖明显低于其他组.结论:亚贡叶水提物能增强正常小鼠的耐糖量并能防止因禁食引起的低血糖现象.

  13. Evaluation of Antioxidant, Antidiabetic and Anticholinesterase Activities of Smallanthus sonchifolius Landraces and Correlation with Their Phytochemical Profiles

    Russo, Daniela; Valentão, Patrícia; Andrade, Paula B.; Fernandez, Eloy C.; Milella, Luigi


    The present study aimed to investigate the phytochemical profile of leaf methanol extracts of fourteen Smallanthus sonchifolius (yacon) landraces and their antioxidant, anticholinesterase and antidiabetic activities that could lead to the finding of more effective agents for the treatment and management of Alzheimer’s disease and diabetes. For this purpose, antioxidant activity was assessed using different tests: ferric reducing ability power (FRAP), 2,2-diphenyl-1-picryl hydrazyl (DPPH), nitric oxide (˙NO) and superoxide (O2˙−) scavenging and lipid peroxidation inhibition assays. Anticholinesterase activity was investigated by quantifying the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activities, whereas antidiabetic activity was investigated by α-amylase and α-glucosidase inhibition tests. To understand the contribution of metabolites, phytochemical screening was also performed by high performance liquid chromatography-diode array detector (HPLC-DAD) system. Among all, methanol extract of PER09, PER04 and ECU44 landraces exhibited the highest relative antioxidant capacity index (RACI). ECU44 was found to be rich in 4,5-di-O-caffeoylquinic acid (CQA) and 3,5-di-O-CQA and displayed a good α-amylase and α-glucosidase inhibition, showing the lowest IC50 values. Flavonoids, instead, seem to be involved in the AChE and BChE inhibition. The results of this study revealed that the bioactive compound content differences could be determinant for the medicinal properties of this plant especially for antioxidant and antidiabetic activities. PMID:26263984

  14. Evaluation of Antioxidant, Antidiabetic and Anticholinesterase Activities of Smallanthus sonchifolius Landraces and Correlation with Their Phytochemical Profiles.

    Russo, Daniela; Valentão, Patrícia; Andrade, Paula B; Fernandez, Eloy C; Milella, Luigi


    The present study aimed to investigate the phytochemical profile of leaf methanol extracts of fourteen Smallanthus sonchifolius (yacon) landraces and their antioxidant, anticholinesterase and antidiabetic activities that could lead to the finding of more effective agents for the treatment and management of Alzheimer's disease and diabetes. For this purpose, antioxidant activity was assessed using different tests: ferric reducing ability power (FRAP), 2,2-diphenyl-1-picryl hydrazyl (DPPH), nitric oxide (˙NO) and superoxide (O2˙-) scavenging and lipid peroxidation inhibition assays. Anticholinesterase activity was investigated by quantifying the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activities, whereas antidiabetic activity was investigated by α-amylase and α-glucosidase inhibition tests. To understand the contribution of metabolites, phytochemical screening was also performed by high performance liquid chromatography-diode array detector (HPLC-DAD) system. Among all, methanol extract of PER09, PER04 and ECU44 landraces exhibited the highest relative antioxidant capacity index (RACI). ECU44 was found to be rich in 4,5-di-O-caffeoylquinic acid (CQA) and 3,5-di-O-CQA and displayed a good α-amylase and α-glucosidase inhibition, showing the lowest IC50 values. Flavonoids, instead, seem to be involved in the AChE and BChE inhibition. The results of this study revealed that the bioactive compound content differences could be determinant for the medicinal properties of this plant especially for antioxidant and antidiabetic activities.

  15. High Yield Cultivation Technology of Smallanthus Sonchifolius in Benxi Area%本溪地区雪莲果高产栽培技术



    以本溪县连财中药材种苗专业合作社为试验基地,探索适合本溪地区的雪莲果高产栽培技术。从产地环境、种球(苗)选用及处理、选地与整地、育苗、移栽、田间管理、虫害防治及收获等环节,介绍雪莲果高产栽培技术操作要点,为提高雪莲果产量提供参考。%Taking Benxi County Liancai traditional Chinese medicinal seeds and seedlings cooperatives as the test base, we explored the yacon high-yield cultivation technology in Benxi area. This article expounds on the operation points of cultivation technology of Smallan-thus sonchifolius from the perspectives of the environment of producing areas, seedball (seedlings) selection and processing, selection and preparation of ground, seedling, transplanting, field management, pest control and harvesting process to provide reference for improving yacon fruit yield.

  16. Evaluation of Antioxidant, Antidiabetic and Anticholinesterase Activities of Smallanthus sonchifolius Landraces and Correlation with Their Phytochemical Profiles

    Daniela Russo


    Full Text Available The present study aimed to investigate the phytochemical profile of leaf methanol extracts of fourteen Smallanthus sonchifolius (yacon landraces and their antioxidant, anticholinesterase and antidiabetic activities that could lead to the finding of more effective agents for the treatment and management of Alzheimer’s disease and diabetes. For this purpose, antioxidant activity was assessed using different tests: ferric reducing ability power (FRAP, 2,2-diphenyl-1-picryl hydrazyl (DPPH, nitric oxide (˙NO and superoxide (O2˙− scavenging and lipid peroxidation inhibition assays. Anticholinesterase activity was investigated by quantifying the acetylcholinesterase (AChE and butyrylcholinesterase (BChE inhibitory activities, whereas antidiabetic activity was investigated by α-amylase and α-glucosidase inhibition tests. To understand the contribution of metabolites, phytochemical screening was also performed by high performance liquid chromatography-diode array detector (HPLC-DAD system. Among all, methanol extract of PER09, PER04 and ECU44 landraces exhibited the highest relative antioxidant capacity index (RACI. ECU44 was found to be rich in 4,5-di-O-caffeoylquinic acid (CQA and 3,5-di-O-CQA and displayed a good α-amylase and α-glucosidase inhibition, showing the lowest IC50 values. Flavonoids, instead, seem to be involved in the AChE and BChE inhibition. The results of this study revealed that the bioactive compound content differences could be determinant for the medicinal properties of this plant especially for antioxidant and antidiabetic activities.

  17. Induction of G2/M arrest and apoptosis through mitochondria pathway by a dimer sesquiterpene lactone from Smallanthus sonchifolius in HeLa cells

    Yurika Kitai


    Full Text Available Dimer sesquiterpene lactones (SLs, uvedafolin and enhydrofolin, against four monomer SLs isolated from yacon, Smallanthus sonchifolius, leaf were the most cytotoxic substances on HeLa cells (IC50 values 2.96–3.17 μM at 24 hours. However, the cytotoxic mechanism of dimer SL has not been elucidated yet. Therefore, in this study, we clarified the in vitro cytotoxic mechanism of uvedafolin on the HeLa cells, and evaluated the cytotoxicity against NIH/3T3 cells which were used as normal cells. In consequence, the dimer SLs had low toxicity for the NIH/3T3 cells (IC50 4.81–4.98 μM at 24 hours and then the uvedafolin mediated cell cycle arrest at the G2/M phase and induced apoptosis on the HeLa cells evidenced by appearance of a subG1 peak. Uvedafolin induced apoptosis was attributed to caspase-9 and caspase-3/7 activities. An effectively induced apoptosis pathway was demonstrated from mitochondria membrane potential change and cytochrome c release to cytosol. These results reveal that uvedafolin induced apoptosis via the mitochondria pathway. The present results indicate the potential of uvedafolin as a leading compound of new anticancer agents.

  18. EFECTO SIMBIÓTICO DEL EXTRACTO DE Smallanthus sonchifolius (YACÓN) Y Lactobacillus plantarum FRENTE A Escherichia coli

    Vegas, Carlos A.; Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos (UNMSM). Lima, Perú; Pichihua, Boris O.; Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos (UNMSM). Lima, Perú; Peña, Carmen; Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos (UNMSM). Lima, Perú; Zavaleta, Amparo I.; Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima.


    El desarrollo de estrategias que permitan un mayor control de la microbiota intestinal ha incrementado el interés por asociar prebióticos y probióticos, en una relación simbiótica, con el propósito de reducir la presencia de microorganismos patógenos. El objetivo de este estudio fue analizar el efecto simbiótico del extracto de Smallanthus sonchifolius (yacón) y Lactobacillus plantarum sobre el crecimiento de Escherichia coli enteropatógena. Para ello, previamente se analizó la concentración ...

  19. Study on Processing Technology for Compound Beverage of Smallanthus Sonchifolius and Lemon%雪莲果柠檬复合饮料工艺的研究

    熊贤平; 黄水荣


    The processing technology of a compound beverage with smallanthus sonchifolius and lemon flavour was investigated. The browing of smallanthus sonchifolius could be prevented effectively with heating 5 min and adding 0.4 % citric acid .Respectively squeezed smallanthus sonchifolius and lemon juice , then pressed the certain proportion mix. Through the method orthogonal experiment, the best formula was 4:1(volume ratio) of smallanthus sonchifolius juice to lemon juice , sugar 12 %, stabilizers for 0.3 % sodium alginate. After deployment, homogeneous, sterilization and other processes into the colore of yellow, smooth taste, full smallanthus sonchifolius and lemon flavors ,nutrient-rich, sweet and sour drink compound all ages.%研究以雪莲果、柠檬为主要原料的雪莲果柠檬复合饮料加工工艺.雪莲果汁在添加0.4 %柠檬酸,加热5 min的条件下可有效防止褐变.利用正交试验确定雪莲果柠檬汁的最佳配方为:雪莲果汁与柠檬汁配比4:1(体积比),添加白砂糖12%,稳定剂为海藻酸钠0.3%.经调配、均质、灭菌等工艺制成淡黄色、质地均匀、具有雪莲果香和柠檬香气、营养丰富、酸甜适口、老少皆宜的复合饮料.

  20. Trypanocidal Activity of Smallanthus sonchifolius: Identification of Active Sesquiterpene Lactones by Bioassay-Guided Fractionation

    F. M. Frank


    Full Text Available In order to find novel plant-derived biologically active compounds against Trypanosoma cruzi, we isolated, from the organic extract of Smallanthus sonchifolius, the sesquiterpene lactones enhydrin (1, uvedalin (2, and polymatin B (3 by bioassay-guided fractionation technique. These compounds showed a significant trypanocidal activity against the epimastigote forms of the parasite with IC50 values of 0.84 μM (1, 1.09 μM (2, and 4.90 μM (3. After a 24 h treatment with 10 μg/mL of enhydrin or uvedalin, parasites were not able to recover their replication rate. Compounds 1 and 2 showed IC50 values of 33.4 μM and 25.0 μM against T. cruzi trypomastigotes, while polymatin B was not active. When the three compounds were tested against the intracellular forms of T. cruzi, they were able to inhibit the amastigote replication with IC50 of 5.17 μM, 3.34 μM, and 9.02 μM for 1, 2, and 3, respectively. The cytotoxicity of the compounds was evaluated in Vero cells obtaining CC50 values of 46.5 μM (1, 46.8 μM (2, and 147.3 μM (3 and the selectivity index calculated. According to these results, enhydrin and uvedalin might have potentials as agents against Chagas disease and could serve as lead molecules to develop new drugs.

  1. Estudos químico e bioquímico do yacon (Smallanthus sonchifolius) "in natura" e processado e influência do seu consumo sobre níveis glicêmicos e lipídeos fecais de ratos

    Ribeiro, Juciane de Abreu


    Pesquisas sobre alimentos que possam auxiliar na prevenção e tratamento de patologias, principalmente as doenças crônicas não-transmissíveis, estão sendo cada vez mais freqüentes. Procurando aumentar o conhecimento sobre o yacon, este trabalho teve por objetivos estudar essa raiz e avaliar a influência da farinha da polpa de yacon na possível redução da glicemia pós-prandial e aumento no conteúdo de lipídeos fecais em animais experimentais. Para o yacon e suas farinhas fez-se quatro repetiçõe...

  2. Antibacterial and antifungal properties of ent-kaurenoic acid from Smallanthus sonchifolius

    Eleanor P.Padla; Ludivina T.Solis; Consolacion Y.Ragasa


    AIM:To screen for the antibacterial activity of ent-kaurenoic acid (1) from the dichloromethane extract of Smallanthus sonchifolius leaves against Staphylococcus aureus,Staphylococcus epidermidis,Bacillus subtilis,Escherichia coli,Enterobacter aerogenes,Klebsiella pneumoniae,and Pseudomonas aeruginosa,and for its antifungal activity against Candida albicans,Trichophyton rubrum,and Epidermophyton floccosum.METHODS:Compound 1 was isolated by silica gel chromatography and its structure was elucidated by NMR spectroscopy.For assaying the antibacterial and antifungal activities of 1,the disk diffusion method was used,while the minimum inhibitory concentrations (MICs) were determined by the broth dilution method.RESULTS:With the disk diffusion method,1 was found to be active against all the Gram-positive organisms tested (S.aureus,S.epidermidis,B.subtilis) at the lowest concentration of 1 000 μg·mL-1,while it was active against the fungus T.rubrum at 10 000 μtg·mL-1.No inhibitory activity was observed against C.albicans,E.floccosum and all the Gram-negative test strains.The activity indices (AI) of 1 were noted to be highest against S.aureus and lowest against T.rubrum.Statistically significant differences were found between the mean inhibition zones (IZ) of 1 and the standard drugs (ofloxacin and clotrimazole).The results of the broth dilution MIC determination revealed that 1 exhibited moderate activity against S.aureus and S.epidermidis with MIC values of 125 μg·mL-1 and 250 μg·mL-1,respectively; and weak activity against B.subtilis with a MIC of l 000 μg·mL-1.The growth of T.rubrum in the MIC assay was not inhibited at the highest tested concentration of 1 (10 000 μg·mL-1).CONCLUSION:The minimum bactericidal concentration (MBC) indicated that the bactericidal activities of 1 occurred at concentrations higher than its growth inhibitory concentrations.Furthermore,the MBC:MIC ratio of 2:1 clearly demonstrated the in vitro bactericidal effect of 1 against S

  3. 雪莲果不同部位绿原酸含量的比较%Comparison of Chlorogenic Acid Content among Different Parts of Smallanthus sonchifolius

    宋伟; 张正敏


    Establish UV spectrophotometry to determine the content of chlorogenic acid in Smallanthus sonchifolius and compare chlorogenic acid content among different parts of Smallanthus sonchifolius.The result showed that the content of chlorogenic acid in the external pulp of Smallanthus sonchifolius was higher than that in the central pulp and pulp of heart.The method was simple and accurate and could be used to evaluate the quality of food that contained chlorogenic acid.%建立紫外分光光度法测定雪莲果中绿原酸的含量,并对雪莲果不同部位绿原酸的含量进行比较。结果表明,雪莲果果肉外部的绿原酸含量高于雪莲果果肉中部及心部。方法简便、准确,可用于评价含绿原酸成分的食品质量。

  4. Antioxidants in yacon products and effect of long term storage

    Alejandra Castro


    Full Text Available Yacon (Smallanthus sonchifolius (Poepp. and Endl. H. Robinson is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 ºC to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl inhibited in samples after drying and after 7 months of storage. The results showed that it is possible to preserve the antioxidant capacity in yacon after cabinet or sun drying. Both yacon chips and strips presented total phenolic content values similar to those of fresh yacon roots. Both products also showed a high inhibition capacity of DPPH (1,1-diphenyl-2-pidrylhydrazyl. A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates that the sun dried strips are more suitable for storage.

  5. 凝固型雪莲果风味发酵乳的研制%Production of the Flavored Fermented Milk of Smallanthus sonchifolius

    宋淑红; 赵艳; 闫浩


    [Objective]To discuss the optimum production technology of the flavored fermented milk of Smallanthus sonchifolius. [Method] With the raw materials of Smallanthus sonchifolius juice and milk,the flavored fermented milk was produced,based on single factor test,an orthogonal experiment was conducted with the four factors of juice content, strain inoculation,fermentation temperature and fermentation time at three levels. [ Result]With 15% Smallanthus sonchifolius juice,3% strain inoculation ,42 ℃ of fermentation temperature and 5 h of fermentation time,the sensory quality of the fermented milk product was evaluated from its color, aroma, state and taste so as to produce excellent flavored fermented milk. [ Conclusion]The study provided references for the deep-level and multi-level processing of Smallanthus sonchifolius so that it can have greater market value.%[目的]探讨雪莲果风味发酵乳的最佳生产工艺.[方法]以雪莲果果汁和牛奶为原料进行风味发酵乳的研制,在单因素试验的基础上采用正交试验方法,以果汁含量、菌种接种量、发酵温度、发酵时间为指标,进行4因素3水平试验.[结果]当雪莲果果汁添加量为15%,菌种接种量为3%,发酵温度为42℃,发酵时间为5h时,从雪莲果发酵乳的色泽、气味、组织状态、滋味4个方面对产品进行感官评价,可获得风味最佳的雪莲果发酵乳.[结论]研究可为雪莲果的深层次、多元化加工提供参考,使雪莲果具有更大的市场开发潜力.

  6. Total antioxidant activity of yacon tubers cultivated in Brazil

    Juciane Abreu Ribeiro Pereira

    Full Text Available ABSTRACT Yacon (Smallanthus sonchifolius is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phenolics, tannins, phenolic acids, and total antioxidant activity were measured in the peel and pulp of yacon tubers both in the fresh and flour forms. The flours of yacon presented higher concentrations of total phenolics and tannins, especially peel flour. The yacon pulp flour stood out as the main source of phenolic acids, mainly caffeic and chlorogenic acid. The total antioxidant activity assessed by DPPH (2,2-Diphenyl-1-picrylhydrazyl and ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid assays was higher in the yacon peel flour. The total antioxidant activity was correlated with the total phenolic content and tannins by the DPPH and ABTS assays. These results suggest that yacon can be used as an alternative food source of phenolic compounds that help prevent degenerative processes caused by oxidative stress, especially in the flours form.

  7. Aspergillus kawachii produces an inulinase in cultures with yacon (Smallanthus sonchifolius) as substrate

    Ghiringhelli, Pablo Daniel; Hours,Roque Alberto; Chesini, Mariana; Neila, Lorena Paola; Fratebianchi de la Parra, Dante; Rojas,Natalia Lorena; Contreras Esquivel, Juan Carlos; Cavalitto, Sebastian Fernando


    Inulinases have been extracted and characterized from inulin-storing tissues,however, production of microbial inulinases have recently draw much attention as they offer several industrial advantages. Many microorganisms, including filamentous fungi, yeast and bacteria have been claimed as inulinase producers. These hydrolases are usually inducible and their exo-acting forms may hydrolyze fructose polymers (inulin) and oligosaccharides such as sucrose and raffinose. Fungal inulinase extracts a...


    Karen Andreon Viçosi


    Full Text Available A cultura da yacon (Smallanthus sonchifolius tem origem andina e atualmente está sendo cultivada e consumida por apresentar inúmeras propriedades nutricêuticas, porém o manejo da cultura, inclusive o efeito da competição com plantas daninhas ainda é desconhecido. Objetivou-se com o presente trabalho avaliar os efeitos da competição das plantas daninhas na fase inicial da cultura da yacon. O experimento foi realizado em casa de vegetação, em delineamento inteiramente casualizado, com quatro tratamentos: T1- yacon solteira; T2- yacon e tiririca; T3- yacon e grama seda; T4– yacon e trapoeraba, cada um com quatro repetições. Foram realizadas avaliações aos 20 e 30 dias após o transplantio, relativas à altura, diâmetro, número de folhas e massa seca. O convívio com a grama seda causou a morte de todas as mudas de yacon 30 dias após o transplantio. A presença de plantas daninhas limitou o crescimento, reduziu a área foliar e massa seca das mudas de yacon, indicando a maior necessidade de controle dessas daninhas na fase inicial da cultura, sendo a grama seda e trapoeraba as mais prejudicais.

  9. Topical anti-inflammatory activity of yacon leaf extracts

    Rejane B. Oliveira


    Full Text Available Smallanthus sonchifolius (Poepp. H. Rob. , Asteraceae, known as yacon, is an herb that is traditionally used for the treatment of diabetes in folk medicine. However, recent studies have demonstrated that this plant has other interesting properties such as anti-microbial and anti-inflammatory actions. Thus, the purpose of this study was to evaluate the topical anti-inflammatory property of different extracts prepared from yacon leaves and analyze the role of different chemical classes in this activity. Three yacon leaf extracts were obtained: aqueous extract, where chlorogenic acid derivatives and sesquiterpene lactones were detected; leaf rinse extract, rich in sesquiterpene lactones; and polar extract, rich in chlorogenic acid derivatives. All the extracts exhibited anti-edematogenic activity in vivo (aqueous extract: 25.9% edema inhibition at 0.50 mg/ear; polar extract: 42.7% inhibition at 0.25 mg/ear; and leaf rinse extract: 44.1% inhibition at 0.25 mg/ear. The leaf rinse extract furnished the best results regarding neutrophil migration inhibition, and NO, TNF-α and PGE2 inhibition. These data indicate that both sesquiterpene lactones and chlorogenic acid derivatives contribute to the anti-inflammatory action, although sesquiterpene lactones seem to have more pronounced effects. In conclusion, yacon leaf extracts, particularly the sesquiterpene lactone-rich extract, has potential use as topical anti-inflammatory agent.

  10. GC-MS analysis of the chemical constituents of the essential oil from the leaves of yacon (Smallanthus sonchifolia)

    Jingwei LI; Jian LIU; Hai LAN; Mingmin ZHENG; Tingzhao RONG


    The essential oil from the leaves of yacon grown in China was isolated by hydrodistillation and distillation-extraction. Chemical constituents of the essen-tial oil were separated and identified by means of gas chromatography/mass spectrometry (GC/MS) for the first time, and the relative content of each constituent was determined by area normalization. Twenty-one chemical constituents were identified, and their amounts accounted for 96.2% of the total composition. The main components of the essential oil were β-phellandrene (26.3%), β-cubebene (17.7%), β-caryophyllene (14.0%) and β-bourbonene (10.2%). Therefore, in the volatile oil from the leaves of yacon, sesquiterpenes are major compounds, accounting for 52.2%.

  11. Antioxidants in yacon products and effect of long term storage Antioxidantes em produtos de yacon e efeito de armazenamento a longo prazo

    Alejandra Castro


    Full Text Available Yacon (Smallanthus sonchifolius (Poepp. and Endl. H. Robinson is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 ºC to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl inhibited in samples after drying and after 7 months of storage. The results showed that it is possible to preserve the antioxidant capacity in yacon after cabinet or sun drying. Both yacon chips and strips presented total phenolic content values similar to those of fresh yacon roots. Both products also showed a high inhibition capacity of DPPH (1,1-diphenyl-2-pidrylhydrazyl. A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates that the sun dried strips are more suitable for storage.Yacon (Smallanthus sonchifolius (Poepp. e Endl. H. Robinson é uma cultura de raiz de reserva, originária dos planaltos andinos. As raízes frescas são perecíveis e escurecem facilmente durante o manuseio e o processamento. Com o objetivo de aumentar o tempo de prateleira e a preservação de antioxidantes nas raízes frescas, rodelas finas (chips de raízes de 3 mm de tamanho foram secas numa estufa a 40, 50 e 60 ºC e pedaços de raízes também foram secas ao sol até apresentarem umidade de 10-14% e 15-20%, respectivamente. O conteúdo de fenóis totais foi determinado pelo método de Folin-Ciocalteu, e a estabilidade oxidativa foi avaliada através da determinação da quantidade de DPPH (1,1-diphenyl-2-pidrylhydrazyl inibida nas amostras após a secagem e durante os 7

  12. Effects of Sowing Date and Plastic Sheet Mulching on Yield and Qualities of Smallanthus sonchifolius%不同播期覆膜处理对雪莲果产量及品质的影响

    王红; 吴心佳; 张瑞芳; 周大迈; 张爱军


    通过覆膜保温措施,在中纬度地区研究了不同播期处理对雪莲果块根产量及品质的影响,以期为雪莲果在中纬度地区的优质高产栽培提供理论依据。结果表明:雪莲果块根产量以播期为3月16日覆膜处理最高,且随着播期的推迟呈逐渐降低趋势;播期为4月15日覆膜处理的产量与播期为4月25日不覆膜处理差异不显著。播期为3月26日覆膜处理的块根品质较好,可溶性固形物含量、可溶性蛋白含量和可溶性糖含量均最高;Vc含量以播期为3月16日覆膜处理最高;可滴定酸含量随着播期的推迟而逐渐升高。因此认为,在中纬度地区适时覆膜提早播期,可以显著提高雪莲果的产量和品质,但是栽种定植过早会影响块根品质。本研究覆膜条件下,中纬度地区雪莲果获得优质高产的最佳播期是3月26日。%In order to provide theoretical basis for the high quality and high yield of Smallanthus sonchifolius in the middle latitudes, effects of sowing date on yield and qualities of Smallanthus sonchifolius were studied by the measures of plastic sheet mulching. The results showed that the yield was highest at the sowing date of March 16, and was gradually decreased with the sowing date postponed. There was not significant difference between the yield at sowing date of April 15 and April 25. The contents of soluble solid, the soluble protein, and soluble sugar were the highest at the sowing date of March 26. The contents of Vc was highest at the sowing date of March 16. The contents of titratable acidity was increased with the sowing date postponed. Thus timely plastic-mulched and early sowing could greatly improve the fruit yield and quality of Smallanthus sonchifolius, and premature sowing will reduce the quality of fruit. The best plastic sheet mulching and sowing period to get high yield and good quality was March 26 in the middle latitudes.

  13. Prediction by Artificial Neural Networks (ANN of the diffusivity, mass, moisture, volume and solids on osmotically dehydrated yacon (Smallantus sonchifolius

    Julio Rojas Naccha


    Full Text Available The predictive ability of Artificial Neural Network (ANN on the effect of the concentration (30, 40, 50 y 60 % w/w and temperature (30, 40 y 50°C of fructooligosaccharides solution, in the mass, moisture, volume and solids of osmodehydrated yacon cubes, and in the coefficients of the water means effective diffusivity with and without shrinkage was evaluated. The Feedforward type ANN with the Backpropagation training algorithms and the Levenberg-Marquardt weight adjustment was applied, using the following topology: 10-5 goal error, 0.01 learning rate, 0.5 moment coefficient, 2 input neurons, 6 output neurons, one hidden layer with 18 neurons, 15 training stages and logsig-pureline transfer functions. The overall average error achieved by the ANN was 3.44% and correlation coefficients were bigger than 0.9. No significant differences were found between the experimental values and the predicted values achieved by the ANN and with the predicted values achieved by a statistical model of second-order polynomial regression (p > 0.95.

  14. Cinética de la transferencia de masa durante la deshidratación osmótica de yacón (Smallanthus sonchifolius Cinética de transferência de massa durante a desidratação osmótica de yacón (Smallanthus sonchifolius

    Silvina Maldonado


    Full Text Available El yacón (Smallanthus sonchifolius es un tubérculo andino de vida útil muy corta bajo condiciones ambientales. Los objetivos de este trabajo fueron determinar: 1 la cinética de deshidratación osmótica de yacón, utilizando sacarosa como soluto; 2 el ajuste de la ecuación de Peleg a los datos experimentales; y 3 el coeficiente de difusión usando la ecuación de Hawkes y Flink. La fruta se peló y cortó en placas de 3 x 3 x 0,3 cm. Se la deshidrató osmóticamente con solución de sacarosa al 40% (p/p, hasta aw = 0,97. El proceso se realizó a temperatura de 25 °C y con agitación continua (105 rpm. Se determinó la pérdida de peso de las muestras, la ganancia de sólidos y la retención de agua. Los parámetros obtenidos para el ajuste de pérdida de agua y ganancia de sólidos son respectivamente: k1: 8,2 0,1 y k2: 0,53 ± 0,06; k1: 234 ± 8 y k2: 2,6 ± 0,5. La mayor transferencia de masa, tanto de agua como de soluto, ocurre durante los primeros 60 a 90 minutos de proceso, lográndose una ganancia media de sólidos de 9,5 [g.100 g-1 MF] y una pérdida de agua de 68,8 [g.100 g-1MF]. Se puede asegurar que es posible aplicar satisfactoriamente el proceso de deshidratación osmótica en yacón como pre tratamiento de conservación.O yacón (Smallanthus sonchifolius é um tubérculo andino de vida útil muito curta sob condições ambientais. Os objetivos deste trabalho foram determinar: 1 a cinética de desidratação osmótica do yacón, utilizando sacarose como soluto; 2 o ajuste da equação de Peleg aos dados experimentais; e 3 o coeficiente de difusão usando a equação de Hawkes e Flink. A fruta foi descascada e cortada em placas de 3 x 3 x 0,3 cm. Foi desidratada osmoticamente usando uma solução de sacarose aos 40% (p/p, até aw = 0,97. O processo foi conduzido mantendo a temperatura constante em 25 °C e com agitação orbital contínua (105 rpm. Determinou-se a perda de peso das mostras, o ganho de sólidos e a retenção de

  15. Research Advances of Functional Characteristic and Processing Technologies of Yacon%雪莲果的功能特性与加工技术研究进展

    王志艳; 郑江枫; 林钟铨; 林毅雄; 林河通


    Yacon ( Smallanthus sonchifolius ) , originally planted in Andean plateau , has broad prospects in development and utilization due to rich nutrition , high healthy and medical value .This paper gave a review on the research progress of health-care and medical efficacy of yacon tubers and leaves , as well as processing situation , with emphasis on yacon drinks .The main problems in yacon processing and the further research fields were pointed out .%雪莲果原产安第斯高原,营养丰富,保健和药用价值很高,具有良好的开发利用前景。综述了雪莲果块茎及其叶子保健和药用功效的研究进展,并介绍了雪莲果的加工现状,其中重点介绍了雪莲果饮品的加工研究,指出了雪莲果加工研究中存在的主要问题及今后需进一步研究的领域。


    Magno do Carmo Parajara


    Full Text Available A Yacon, Smallanthus sonchifolius, tem apresentado inúmeros benefícios para a população, o que abre as expectativas sobre o seu cultivo como um produto a ser explorado. O objetivo do trabalho foi avaliar o desenvolvimento vegetativo da yacon em diferentes espaçamentos de plantio. O experimento foi conduzido na localidade Córrego Água Potável, no município de Ibatiba, ES. O delineamento utilizado foi em blocos ao acaso e os tratamentos foram os diferentes espaçamentos. As parcelas foram montadas num esquema de parcelas subdivididas, sendo as parcelas três espaçamentos entre linhas (EL, sendo EL1= 0,80 m; EL2= 1,0m e EL3= 1,20 metros, e as subparc elas três espaçamentos entre plantas (EP, sendo EP1= 0,40m; EP2= 0,50m e EP3= 0,60 m,com 4 repetições. Verificou-se que as maiores alturas de plantas e diâmetros de caule foram observadas com espaçamento de 0,50 e 0,60 m entre plantas, sendo 42,66 cm e 13,40 mm, respectivamente. As plantas apresentaram baixo desenvolvimento vegetativo, bem inferior à encontrada em outros trabalhos, provavelmente ocasionado pelo deficit hídrico.

  17. 雪莲果防褐变技术的研究%Study on Anti-Browning Technology of Smallanthus Sonchifolius

    王绍娇; 黄慧福


    Polyphenol exidas(PPO)is extracted from smmallanthus sonchifolius tuber,and it’s maximum absorption wavelength and optimal reaction temperature are studied though spectrophotometric method. Also,effects of VC, sodium chloride,citric acid,lemon juice,orange juice on the tuber of PPO activity were studied. The results show that the maximum absorption wavelength of tuber polyphenol oxidase is 400 nm; the optimal reaction temperature is 30 ℃. Sodium chloride,citric acid,ascorbic acid,lemon juice,and orange juice all have the effect of anti-Browning. Composite inhibitors inhibit Browning better than single inhibitors dose and optimal combination of inhibitors is: 1.5% sodium chloride + 0.5% ascorbic acid + 1.5% citric acid + 10% lemon juice.%从雪莲果块茎中提取多酚氧化酶(Polyphenol Oxidase,PPO),采用分光光度法对其最大吸收波长最适反应温度进行研究,还研究了VC、氯化钠、柠檬酸、柠檬汁、橘子汁对雪莲果PPO活性的影响。结果表明:雪莲果多酚氧化酶最大吸收波长为400nm,最佳反应温度为30℃。氯化钠、抗坏血酸、柠檬酸、柠檬汁、橘子汁都有抑制褐变的效果。组合抑制剂抑制褐变效果比单一抑制剂好且最佳组合抑制剂为1.5%氯化钠+0.5%抗坏血酸+1.5%柠檬酸+10%柠檬汁。

  18. Cultivation Situation and Prospect of Yacon Industry in China%我国雪莲果栽培现状及发展前景

    郝燕燕; 张美霞


    Yacon(Smallanthus sonchifolius ), originated from Andeans mountains, is well known worldwide as the third generation of green natural fruit. As it is used in food, healthy products, livestock industry and energy resource, it is planted nowadays in more and more countries. In the paper its usage, biological properties and cultivation techniques were introduced, and the existing problems of yacon industry was analyzed and its prospect for development was forecasted.%雪莲果是一种新型的地下水果,别名菊薯,原产于南美洲安第斯山脉.由于其在食品、保健品、畜牧业、能源开发等方面具有广泛用途,世界各地争相引入,目前,在栽培技术、产品开发、营养分析等方面进行了大量研究.对其用途、生物学特性及栽培技术等方面进行了综合性介绍,并针对我国目前雪莲果产业存在的问题,提出了相应对策及发展前景.

  19. 雪莲果试管苗快繁技术研究%Rapid Propagation of Yacon Plantlets in vitro

    吴亚京; 艾辛; 蔡雁平


    以雪莲果(Smallanthus Sonchifolius (Poepp.End1.)H.Robinson)带腋芽的茎段为试验材料,研究雪莲果试管苗快繁技术。结果表明:MS+2,4-D 0.15mg·L-1+蔗糖(30g·L-1)+琼脂(6g·L-1)对雪莲果的茎段成苗效果最佳,成苗率达到95%,20d 生根率100%,平均根长6.4cm,培养25d,平均苗高6.2cm;以腐质土:珍珠岩=3:1为基质,对组培苗进行移栽,成活率可达97%。%In this study,yacon stem s with axillary buds were used as experim entalm aterials to explore the rapid propagation of yacon in suitable conditions.The resultsshowthatM S + 2,4-d 0.15m g/L + sucrose (30g/L)+ agar(6g/L)wasofthe optim aleffecton plantletssprouted from the yacon stem s with the rooting rate at100% and average rootlength of 6.4cm after 20 d,and the seedling rate at95% and average heightof6.2 cm after25 d;and the garden soil∶coarse sand∶peat= 1∶1∶1 as a substrate was used fortissue -cultured plantlets to be transplanted on,the seedling survivalrate was97% .

  20. Antifungal activity of extracts from endophytic fungi associated with Smallanthus maintained in vitro as autotrophic cultures and as pot plants in the greenhouse.

    Rosa, Luiz H; Tabanca, Nurhayat; Techen, Natascha; Pan, Zhiqiang; Wedge, David E; Moraes, Rita M


    The endophytic fungal assemblages associated with Smallanthus sonchifolius (Poepp.) H. Rob. and Smallanthus uvedalius (L.) Mack. ex Small growing in vitro autotrophic cultures and in the greenhouse were identified and evaluated for their ability to produce bioactive compounds. A total of 25 isolates were recovered that were genetically closely related to species of the genera Bionectria , Cladosporium , Colletotrichum , Fusarium , Gibberella , Hypocrea , Lecythophora , Nigrospora , Plectosphaerella , and Trichoderma . The endophytic assemblages of S. sonchifolius presented a greater diversity than the group isolated from S. uvedalius and demonstrated the presence of dominant generalist fungi. Extracts of all fungi were screened against the fungal plant pathogens. Ten extracts (41.6%) displayed antifungal activities; some of them had a broad antifungal activity. The phylotypes Lecythophora sp. 1, Lecythophora sp. 2, and Fusarium oxysporum were isolated from in vitro autotrophic cultures and displayed antifungal activity. The presence of bioactive endophytic fungi within S. sonchifolius and S. uvedalius suggests an ecological advantage against pathogenic attacks. This study revealed reduced numbers of endophytes in association with both Smallanthus species in controlled cultivation conditions compared with the endophytic communities of hosts collected in the wild environments. Even as reduced endophytic communities, these fungi continue to provide chemical protection for the host.

  1. Extracting the Genomic DNA of Yacon with Improved CTAB Protocol%利用改良CTAB法提取雪莲果基因组DNA

    王元振; 孙佳益; 刘小红


    阐述了利用改良CTAB法提取雪莲果(Smallanthus sonchifolius)基因组DNA的的过程,对提取的DNA经0.8%琼脂糖凝胶电泳和紫外分光光度计检测,表明此法提取的DNA的一级结构完整,浓度较高,其DNA可进一步用于其他分子生物学试验.




    Full Text Available

    O conceito de índice glicêmico (IG foi proposto em 1981 por David Jenkins14 para caracterizar a quantidade de carboidrato absorvida pelo organismo após uma refeição, avaliando e classifi cando os alimentos com base nas respostas glicêmicas, podendo ser utilizado na prevenção primária de doenças crônicas assim como no auxílio ao tratamento de quadros já instalados. O yacon (Smallanthus sonchifolius, uma raiz tuberosa comumente utilizada como alimento na América do Sul, é conhecido por seu possível poder de reduzir o IG de uma refeição. Em sua composição são encontrados os carboidratos frutose, glicose, sacarose e oligossacarídeos de baixo grau de polimerização,com ligações do tipo β (2→1, os frutooligossaca rídeos do tipo inulina. O objetivo do presente trabalho foi o de avaliar a redução do índice glicêmico promovida pela adição de yacon ao suco de laranja industrializado, a aceitação do produto modifi cado e a sua composição química. O presente estudo possuiu caráter exploratório, transversal e quantitativo, subdividido em seis etapas: desenvolvimento da formulação; análise química dos produtos padrão (suco de laranja e modifi cado (suco de laranja adicionado de yacon; análise sensorial dos produtos, padrão e modifi cado; validação dos instrumentos para a coleta de glicemia; avaliação de curva glicêmica com administração das duas amostras e análise estatística dos dados ao nível de 5% de signifi cância. A ingestão do produto modifi cado promoveu menor alteração na glicemia do que o produto padrão, além disso, verifi cou-se que não houve formação de pico glicêmico. O produto modifi cado contribuiu para que a curva glicêmica se mantivesse mais homogênea, o que fez com que o aumento e o declínio da glicemia


    Rossi, Daniele Misturini; Cris Rocha Pinto MAGALHÃES; KINUPP, VALDELY; Flôres, Simone Hickmann


    Inulina e oligofrutose são polímeros de frutose encontrados em diferentes espécies vegetais e amplamente pesquisados com relação aos seus benefícios para saúde e propriedades tecnológicas na indústria de alimentos. Atualmente a chicória (Chichorium intybus) é a fonte principal de inulina para aplicação industrial, mas outras espécies vegetais como Helianthus tuberosus L. (alcachofra de Jerusalém) e Smallanthus sonchifolius (Poepp.) H. Rob. (yacon, batata-yacon ou yacon...

  4. Elaboração de bolo com farinha de Yacon Cake developed with Yacon flour

    Claudia Severo da Rosa


    Full Text Available A batata Yacon apresenta carboidratos na forma de frutooligossacarídeos (FOS. Estudos comprovam que os FOS aumentam a saciedade e reduzem o índice glicêmico. Os produtos da fermentação podem minimizar a resposta glicêmica, além de estimular a glicólise, e ainda resultam em uma porção reduzida de energia. Os objetivos deste trabalho foram elaborar a farinha de Yacon, avaliar a composição química de diferentes concentrações de farinha de Yacon na elaboração de bolos e analisar sensorialmente as preparações elaboradas. A farinha de Yacon apresentou potencial como ingrediente na formulação de bolos, uma vez que teve boa aceitabilidade.The Yacon potatoes present carbohydrates in the form of fructo oligosaccharides (FOS. There are studies proving that the FOS delays the gastric emptying, increase the alimentary fiber,have prebiotic and hypoglycemic effects. They stimulate glycolysis, resulting in a reduced amount of energy. The objective of this research was to evaluate the chemical composition of cakes formulated with different concentrations of Yacon flour and to evaluate their sensory characteristics. The Yacon flour presented potential to be a cake ingredient.

  5. Cake developed with Yacon flour/Elaboracao de bolo com farinha de Yacon

    Rosa, Claudia Severo da; Oliveira, Viviani Ruffo de; Viera, Vanessa Bordin; Gressler, Camila; Viega, Suelem


    The yacon potatoes present carbohydrates in the form of fructo oligosaccharides (FOS). There are studies proving that the FOS delays the gastric emptying, increase the alimentary fiber,have prebiotic and hypoglycemic effects...

  6. DMA thermal analysis of yacon tuberous roots

    Blahovec, J.; Lahodová, M.; Kindl, M.; Fernández, E. C.


    Specimens prepared from yacon roots in first two weeks after harvest were tested by dynamic mechanical analysis thermal analysis at temperatures between 30 and 90°C. No differences between different parts of roots were proved. There were indicated some differences in the test parameters that were caused by short time storage of the roots. One source of the differences was loss of water during the roots storage. The measured modulus increased during short time storage. Detailed study of changes of the modulus during the specimen dynamic mechanical analysis test provided information about different development of the storage and loss moduli during the specimen heating. The observed results can be caused by changes in cellular membranes observed earlier during vegetable heating, and by composition changes due to less stable components of yacon like inulin.

  7. Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius

    Valeria Cristina Del Castillo


    Full Text Available Textural characteristics, color and fructooligosaccharides (FOS content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid were evaluated. Yacón from Salta Capital, with 8 months of growth were used. Texture profiles and Color were evaluated instrumentally and FOS content by HPLC. There were significant differences between the samples treated with NaCl and the ones treated by blanching and ascorbic acid for fracture strength, fracture number and hardness according to pretreatment used, and for hardness and tackiness by the drying time. Regarding to color: longer drying time reduces sample brightness. In processed products the FOS content is lower than in fresh yacón, but higher in sucrose, glucose and fructose.


    Jana Žiarovská


    Full Text Available Two yacon varieties PER05 and ECU45 were used for iPBS method developing for yacon - Smallanthus sonchifolius, (Poepp. et Endl. germplasm evaluation. Because of high level of polyphenols in yacon, four DNA extraction methods were tested for the best results in the iPBS method. Using a set of universal primers that anneal to the conserved regions of retrotransposons, polymorphism of amplified fragments of DNA was analysed and for the development of iPBS protocol primers that produce PCR fragments within the whole possible range of PCR were chosen. Selected primers were subsequently used in a set of gradient PCR for finding of optimal annealing temperatures for each of them and three groups of primers according to the optimal annealing temperature were found - primers with a optimum at 53°C (1845, 1875 and 1886, at 56°C (1846 and 61 °C (1880 and 2078.


    Veronika Lancíková


    Full Text Available Trehalose-based (TBT-PAR additive was tested in order to optimize PCR amplification for DNA isolated from recalcitrant plants. Retrotransposon-based inter-primer binding site reactions were significantly improved with TBT-PAR solution using genomic DNA isolated from flax (Linum usitatissimum L., genotypes Kyivskyi, Bethune grown in radio-contaminated and non-radioactive remediated Chernobyl experimental fields. Additionally, similar improvements were observed using 19 recalcitrant genotypes of maize (Zea mays L. and three genotypes of yacon (Smallanthus sonchifolius, Poepp. et Endl., genotypes PER05, ECU45, BOL22 grown in standard field conditions.


    Daniele Misturini ROSSI


    Full Text Available Inulina e oligofrutose são polímeros de frutose encontrados em diferentes espécies vegetais e amplamente pesquisados com relação aos seus benefícios para saúde e propriedades tecnológicas na indústria de alimentos. Atualmente a chicória (Chichorium intybus é a fonte principal de inulina para aplicação industrial, mas outras espécies vegetais como Helianthus tuberosus L. (alcachofra de Jerusalém e Smallanthus sonchifolius (Poepp. H. Rob. (yacon, batata-yacon ou yacon-dos-andes têm sido pesquisadas com relação ao seu conteúdo de inulina e oligofrutose. Um levantamento preliminar do conteúdo de inulina foi realizado em 4 espécies vegetais, em sua maioria não cultivada, colhidas na região de Porto Alegre. Para isso, as raízes ou bulbos foram triturados e homogeneizados em água quente para extração da inulina, e os extratos fi ltrados analisados em HPLC. A triagem preliminar detectou a presença de inulina em todos os extratos analisados, sendo que o yacon-gaúcho (Smallanthus connatus (Spreng. H. Rob. e araruta (Maranta arundinacea L. se destacaram como as espécies de maior conteúdo de inulina dentre as plantas analisadas, com 43,18 e 45,83% de inulina em base seca, respectivamente, seguidas pelo radite nativo (Hypochaeris chillensis (Kunth Britton, que apresentou 21,05% de inulina em base seca. Estas foram superiores à batatayacon (Smallanthus sonchifolius, também analisado e que apresentou 13,37% de inulina (base seca, resultado este condizente com outros já descritos na literatura.


    Caroline Fenner Scher


    Full Text Available ABSTRACTYacon roots contain inulin, which has prebiotic properties and it may be used as sucrose or fat substitutes. However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leaching, which might be diminished if blanching temperature - time conditions are correctly employed. The aim of this study was to determine the leaching of the sugars inulin, glucose and fructose, present in yacon roots, during hot water blanching under different time/temperature conditions. The samples were cleaned and peeled and cut into geometric forms of 1.75 ± 0.35 mm thick disks. A complete factorial experimental design was used, and the treatments of the samples were compared using the Tukey test. The results indicated that the time and temperature were significant in the dissolution of the sugars. The lowest inulin losses occurred at temperatures and times lower than 60 ºC and 3 minutes. For all temperatures, the lowest glucose and fructose losses were obtained at time lower than 3 and 5 minutes, respectively.

  12. Study on Extraction of Chlorogenic Acid from Yacon and its Antioxidant Activity%雪莲果中绿原酸的提取及其抗氧化性测定



    以雪莲果为原料,采用醇提法提取绿原酸,通过对不同乙醇质量分数、提取时间、提取温度、料液的提取效果进行比较分析,确定了最佳提取条件为:乙醇质量分数40%,提取时间2.5 h,提取温度80℃,料液比1∶20(g∶mL),绿原酸提取量为1.63mg/g。邻二氮菲-Fe2+法测定雪莲果提取物清除.OH(羟自由基)的能力,结果表明雪莲果中的绿原酸具有一定的抗氧化性。%Yacon(smallanthus sonchifolius) were used as raw material to extract chlorogenic acid with alcohol.The best level of the factors including ethanol concentration,extraction time,extraction temperature and the ratio of weight of the yacon to volume of solvent(w/v) were determined in extraction of chlorogenic acid.The optimal extraction conditions were 40%ethanol as extraction solvent,temperature 80 ℃,extraction time 2.5 h,and ratio of material to solvent 1:20(g:mL).Under these conditions,the extraction yield was up to 1.63 mg/g.The method of phenanthroline-Fe2+ reaction system was used to measure the scavenging ability of ·OH free radical.The results showed that chlorogenic acid extract from yacon had some antioxidant activity.

  13. 以雪莲果汁为壁材制备月见草油微胶囊粉末%Preparation of Microencapsulated Evening Primrose Oil Powder Using Yacon Juice as Wall Material

    高媛媛; 郑为完; 杨婧; 刘凡; 冯韬霖; 薛军; 陈倩雯


    以月见草油为芯材、雪莲果汁等为壁材,采用喷雾干燥微胶囊技术制备新型的雪莲果汁粉末油脂。结果表明:最佳工艺配方为月见草油30%、聚甘油酯1.7%、自制辛烯基琥珀酸糯玉米非晶化淀粉酯14%、稳定剂藻酸丙二醇酯0.5%、黄原胶0.5%、羧甲基纤维素钠0.5%、雪莲果汁(以干基计)25%、麦芽糊精27.8%。制备的雪莲果汁粉末油脂表面油含量1.20%、包埋率96.0%,富含低聚果糖,冲溶后的乳状液有雪莲果香且稳定性好。%A new type of yacon(Smallanthus sonchifolius) juice microencapsulated oil powder was prepared by spray drying using evening primrose oil as the core material and Yacon juice as the wall material.The results showed that the optimal formula was 30% evening primrose oil,1.7% polyglycerol ester,14% self-made octenyl succinic anhydride-modified maize starch,0.5% propylene glycol alginate(PGA),0.5% xanthan gum,0.5% sodium carboxymethyl cellulose(CMC),25% yacon juice(dry matter basis),and 27.8% maltodextrin.The oil content on the surface of microencapsulated evening primrose oil powder was 1.20% and the embedding efficiency of evening primrose oil 96.0%.Meanwhile,microencapsulated evening primrose oil powder was rich in fructo-oligosaccharide(FOS).After dissolved,microencapsulated evening primrose oil powder became an emulsion with good stability and yacon flavor.

  14. Área foliar del yacón (Smallanthus sonchifolius (Poep. & Endl. H. Rob. estimada mediante método indirecto.

    Juan Francisco Seminario-Cunya


    Full Text Available El objetivo de este trabajo fue estimar el área foliar de ocho morfotipos de yacón mediante análisis de regresión lineal simple. La investigación se realizó entre los años 2014 y 2015, en el Programa de Raíces y Tubérculos Andinos de la Universidad Nacional de Cajamarca, Perú (7° 10’ 00’’ S, 78° 30’00’’ W, 2650 msnm. Se tomaron cien hojas de cada morfotipo, incluyendo hojas de los estratos basal, medio y terminal de plantas en plena oración. Las siluetas de las hojas frescas se dibujaron en papel y se midió el largo (L y ancho mayor de la lámina (W. El área medida (o real de la lámina se determinó con planímetro digital. Con el área medida (variable dependiente y los valores de largo, ancho, largo al cuadrado, ancho al cuadrado, largo x ancho y largo/ancho (como variables independientes, se realizó el análisis de regresión para cada morfotipo. En todos los morfotipos, excepto en dos, las mejores ecuaciones para estimar el área foliar, fueron aquellas en donde intervino el producto de L x W. La ecuación A= 20,41 + 0,4167 (L x W (r2 = 0,89 permitió estimar el área foliar de los ocho morfotipos en conjunto. El área del peciolo de los morfotipos en estudio signi có 15%, respecto del área total de la hoja.

  15. Study on Compound Beverage of Smallanthus Sonchifolius and Passion Fruit%雪莲果、百香果复合饮料的研制

    蒲海燕; 李影球; 李梅; 贲爱业; 马秋凤; 郭建梅



  16. A Study on Spray Drying Processing Technique of Smallanthus Sonchifolius Powder%雪莲果果粉喷雾干燥工艺研究

    卢亚婷; 罗仓学


    实验以感官评分值为考察指标,通过对助干剂种类,助干剂添加量以及喷雾干燥工艺中料液固形物含量、进料量、进风温度的正交试验,经方差分析后优化出雪莲果喷雾干燥的工艺.通过实验对优化工艺的稳定性进行验证,对产品进行理化和微生物检验.优化的雪莲果喷雾干燥工艺为:3%的β-环糊精为助干剂,料液固形物含量为35%,进料流量20 mL/min,进风温度160℃.

  17. Exploitation of Nontraditional Crop, Yacon, in Breast Cancer Prevention Using Preclinical Rat Model


    09-1-0428 1 INTRUCTION Yacon contains a large amount of non-digestible oligosaccharide called inulin that belongs to a class of carbohydrates...known as fructans 1. Inulin -type fructans (ITF) can produce butyrate and decreases the rate of aberrant crypt foci (ACF), a pre-neoplastic lesion found...rats per group: AIN 93G (control) or AIN 93G supplemented with 150 g, 300 g or 600 g of yacon root powder/kg diet. Inulin concentration in the yacon

  18. O cultivo de yacon no Brasil The yacon cultivation in Brazil

    Stela Maria C Vilhena


    Full Text Available O yacon (Polymnia sonchifolia Poep. Endl. é uma espécie da família Asteraceae que apresenta um complexo sistema subterrâneo. Suas raízes tuberosas e rizóforos contêm grandes quantidades de frutose e glicose livres, além de fruto-oligossacarídeos do tipo inulina como carboidrato de reserva. Vem despertando interesse principalmente por suas propriedades medicinais, sendo utilizado como auxiliar no tratamento contra diabetes e colesterol. Foi introduzido no Brasil por volta de 1989, porém somente em 1994 iniciaram-se os primeiros cultivos comerciais. Atualmente é cultivado na região de Capão Bonito (SP, a partir de rizóforos pesando de 60 a 80 g. Estes são plantados em canteiros de 0,30 - 0,40 m de altura por 1,0 m de base, em um espaçamento de 1,00 x 0,90 m. O pH do solo é ajustado para 6,0 e a fertilização básica é realizada com NPK + Zn, de acordo com análise e a recomendação utilizada para batata doce. Posteriormente são aplicados 40 kg.ha-1 de N em duas parcelas. A irrigação é feita por aspersão e a colheita realizada entre os 8 e 10 meses após o plantio, obtendo-se um rendimento médio de 80 t.ha-1 de raízes e 1 t.ha-1 de folhas desidratadas. Tanto as raízes como as folhas podem ser consumidas frescas ou desidratadas em estufas com ventilação forçada, à temperatura máxima de 50°C, para se evitar a degradação dos carboidratos de reserva e das substâncias do metabolismo secundário.Yacon (Polymnia sonchifolia Poep End. is a species from the Asteraceae family which presents a complex subterraneous system. Its tuberous roots and rhizophores contain great amounts of free fructose and glucose, besides inulin type fructo-oligosaccharides as reserve carbohydrates. It has raised interest mainly for its medicinal properties, being used as an auxiliary in the treatment against diabetes and cholesterol. It was introduced in Brazil around 1989, but only in 1994 the first commercial cultivation started. It is

  19. Efecto de gelificantes en la formulación de dulce de yacón Efeito de gelificante na formulação do doce do yacon

    Silvina Maldonado


    Full Text Available El yacón (Smallanthus sonchifolius es un tubérculo andino cultivado en las laderas de los Andes. Es una planta perenne que llega a su madurez entre 6-7 meses hasta 1 año, según la altura sobre el nivel del mar. Este trabajo propone la formulación de un producto alimenticio a partir de yacón por agregado de solutos: glucosa y sacarosa y combinación de barreras de estrés. Se estudió el efecto de gelificantes: agar-agar, pectina y goma arábiga, en tres concentraciones: 0,30, 0,41 y 0,48%. Se agregó benzoato de sodio, metabisulfito de sodio y ácido cítrico. Se desarrolló un dulce tipo pan. Se registró la evolución de temperatura durante la cocción. Se empacó y envasó el dulce en bandejas. Se analizaron parámetros de textura principales y secundarios. La formulación que alcanzó valores de textura similares a la referencia fue: 0,48% de agar-agar; 12% de sacarosa; 17% de glucosa; 23% de agua; 996,75 ppm de metabisulfito; 498,50 ppm de ácido cítrico y 1435,7 ppm de benzoato de sodio. Se realizó una prueba sensorial a través de la evaluación de los parámetros más representativos de la textura, utilizando para ello una escala hedónica, determinando la aceptación de la formulación seleccionada.O yacón (Smallanthus sonchifolius é um tubérculo andino cultivado nas encostas Dos Andes. É uma planta perene que chega a sua maduração entre 6 meses e 1 ano. Este trabalho propõe a formulação de um produto alimentício a partir do yacón agregando solutos: glicose, sacarose e combinação de barreiras de estresse. Estudou-se o efeito de gelificantes: ágar-ágar e arábica, em três concentrações 0.30, 0.41 e 0.48%. Agregou-se benzoato de sódio, metabisulfito de sódio, e ácido cítrico. Desenvolveu-se um doce tipo pão. Registrou-se a evolução da temperatura durate cozimento. Empacotou-se e envasou-se o doce em bandejas. Analisaram-se parâmetros de textura principais e secundários. A formulação que atingiu os

  20. Characterization of the microbial diversity in yacon spontaneous fermentation at 20 °C.

    Reina, L D; Pérez-Díaz, I M; Breidt, F; Azcarate-Peril, M A; Medina, E; Butz, N


    The prebiotic fructooligosaccharide content of yacon makes this root an attractive alternative for the supplementation of a variety of food products. The preservation of yacon by fermentation has been proposed as an alternative to increase the probiotic content of the root concomitantly with its shelf life. Thus the fermented yacon could have significant functional content. The objective of this research was to characterize the biochemistry and microbiology of spontaneous yacon fermentation with 2% NaCl and define the viability of the proposed process. The biochemical analysis of spontaneous heterolactic fermentation of yacon showed a progressive drop in pH with increased lactic and acetic acids, and the production of mannitol during fermentation. The microbial ecology of yacon fermentation was investigated using culture-dependent and culture-independent methods. Bacterial cell counts revealed a dominance of lactic acid bacteria (LAB) over yeasts, which were also present during the first 2 days of the fermentation. Results showed that the heterofermentative LAB were primarily Leuconostoc species, thus it presents a viable method to achieve long term preservation of this root. Copyright © 2015. Published by Elsevier B.V.

  1. Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate Yacon meal and inulin such as ingredients in chocolate cake preparation

    Janaína Andréa Moscatto


    Full Text Available Novos ingredientes têm sido investigados para que possam atender às exigências do mercado consumidor atual que deseja produtos com qualidade sensorial e nutricional associada a benefícios para a saúde. Os frutooligossacarídeos (FOS presentes no yacon (Polymnia sonchifolia, e a inulina apresentam propriedades promotoras de saúde (fibra alimentar e efeito prebiótico e podem melhorar aspectos sensoriais em alimentos. O presente trabalho teve como objetivos utilizar a inulina e/ou farinha de yacon como ingredientes do bolo de chocolate. Os bolos obtidos das formulações padrão (P, da formulação (A contendo a farinha de trigo substituída em 20% por farinha de yacon e da formulação (B contendo a farinha de trigo substituída em 40% por farinha de yacon e em 6% por inulina, foram avaliados quanto às suas propriedades químicas e físicas, preferência e estabilidade de armazenamento em relação ao bolo padrão de chocolate. Os bolos das formulações A e B apresentaram propriedades químicas, físicas, preferência e estabilidade comparáveis ao da formulação padrão. Como vantagens, apresentaram menores valores de dureza, maiores teores em fibra alimentar total (12,35% e 23,6% em relação ao P (9,02%. O valor calórico foi semelhante (2,09kal para A e menor (1,62kal para B que do padrão (2,13kcal, além da presença de frutooligossacarídeos e ou inulina. Portanto, a farinha de yacon e inulina podem ser utilizadas como ingredientes para formular bolo de chocolate, fornecendo produtos com características que atendem às exigências do mercado consumidor.The high consumer's needs for food with sensorial and nutritional qualities besides nutritional benefits to health, makes new ingredients search necessary in order to meet the consumer's. The fructooligosaccharides of yacon and inulin have properties that improve health (alimentary fiber and prebiotic effect and they can improve sensorial aspects in food. This work aims at

  2. Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

    Bethania Brochier


    Full Text Available The present work aimed to evaluate glycerol, maltodextrin, polydextrose and sorbitol for the osmotic dehydration of yacon for diabetics, keeping its properties as prebiotic. Osmotic dehydration was carried out using a yacon to 33% concentrated syrup weight ratio of 1:12, with magnetic stirring at 23ºC and atmospheric pressure. The best results were achieved for glycerol and sorbitol with 80 ± 4% and 81± 1% of water removal and increase of 3.73 ± 0.11 and 4.30 ± 0.16 times in total soluble solids respectively. Maltodextrin did not promote dehydration.

  3. Bioactive Compounds from Plants Used in Peruvian Traditional Medicine.

    Lock, Olga; Perez, Eleucy; Villar, Martha; Flores, Diana; Rojas, Rosario


    It is estimated that there are as many as 1400 plant species currently used in traditional Peruvian medicine; however, only a few have undergone scientific investigation. In this paper, we make a review of the botanical, chemical, pharmacological and clinical propierties of the most investigated Peruvian medicinal plants. The plant species selected for this review are: Smallanthus sonchifolius (yacon), Croton lechleri (sangre de grado), Uncaria tomentosa/U. guianensis (uña de gato), Lepidium meyenii (maca), Physalis peruviana (aguaymanto), Minthostachys mollis (muña), Notholaena nivea (cuti-cuti), Maytenus macrocarpa (chuchuhuasi), Dracontium loretense (jergon sacha), Gentianella nitida (hercampuri), Plukenetia volubilis (sacha inchi) and Zea mays (maiz morado). For each of these plants, information about their traditional uses and current commercialization is also included.

  4. Yacon-Based Product in the Modulation of Intestinal Constipation.

    de Souza Lima Sant'Anna, Mônica; Rodrigues, Vivian Carolina; Araújo, Tatiane Ferreira; de Oliveira, Tânia Toledo; do Carmo Gouveia Peluzio, Maria; de Luces Fortes Ferreira, Célia Lúcia


    This study aimed to assess the effects of a yacon-based product (YBP) on constipation in adults, including the elderly. Forty-eight individuals were recruited and divided into equal intervention groups named the test and control groups. The YBP (test) and the control (maltodextrin) were dissolved in commercial orange juice. The volunteers for the YBP/test group consumed, on a daily basis, orange juice containing 10 g fructooligosaccharide (FOS)/inulin per day. The control group consumed, on a daily basis, orange juice containing 25 g of maltodextrin. The study had a span of 30 days. We evaluated the participants' frequency of evacuation, consistency of the feces, constipation score, abdominal symptoms (flatulence, pain, and abdominal strain), and effects upon the microbiota, pH, lactate, and short-chain fatty acids (SCFAs) of the feces. The study showed an increased number of evacuations after the consumption of the YBP as well as an improvement in the consistency of the feces and a reduction in the constipation score. After 30 days of intervention, the group that consumed the YBP showed higher counts of Bifidobacterium, lower Clostridium and enterobacteria counts, and lower fecal pH. In relation to SCFAs, no significant change was found after the intervention. However, the lactate concentration was higher in the test group when compared to the post-treatment control group. The YBP was effective in improving constipation symptoms; not only was its functional characteristic in reducing constipation symptoms evident but it also demonstrated usefulness as a potential therapy.

  5. Ev valuat as a ion of potent sau yacon tial ant sage d n (Sma tioxida ...


    It has bee juicy tuberous n, 2013). Th e similar to s ve a relatively. Corresponding a .... effect of different forms of yacon extracts on antioxidants ..... J. Muscle Foods 18:370-379. ... Congress on Medicinal and Aromatic Plants for Human Welfare.

  6. Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

    Oscar Romero Lopes Rodrigues


    Full Text Available Yacon roots present functional properties because of the high levels of fructooligosaccharides (FOS, which are considered as prebiotic fibers. In addition, yacon roots are rich in phenolic compounds. During the processing of yacon, the freshly cut surface undergoes rapid enzymatic browning. Control of enzymatic browning during processing is very important to preserve the appearance of yacon flour. In this study, it was evaluated the combined effect of anti-browning agents (ascorbic acid, citric acid and L-cysteine on the inhibition of enzymatic browning of yacon, using Response Surface Methodology. The yacon pre-treated with anti-browning agents in concentrations of 15.0 mM for ascorbic acid, 7.5 mM for citric acid and 10.0 mM for L-cysteine was used for the processing of flour. Yacon flour presented an attractive color and good sensory properties, without residual aroma. The contents of FOS and phenolic compounds obtained in yacon flour were 28.60 g.100 g- 1 and 1.35 g.100 g- 1. Yacon flour can be considered as a potential functional food, especially due to high levels of FOS, which allows for its use in formulation of various foods.

  7. The series products of yacon(Smallanthus Sonchifolius)%雪莲果系列制品的研制

    高媛媛; 郑为完; 杨婧; 刘凡; 冯韬霖; 薛军; 陈倩雯


    为提高雪莲果的利用价值和开发新的功能性食品,以新鲜雪莲果为原料,榨汁后滤液喷雾干燥制备雪莲果汁粉,滤渣制备雪莲果渣粉。考察了护色剂对雪莲果汁粉及出粉率的影响,并对产品中低聚果糖的含量进行了测定。再以玉米胚芽油为芯材,雪莲果汁及其他材料为壁材,采用微胶囊技术研发新型的功能性雪莲果汁粉末油脂。结果表明:0.20%的柠檬酸护色效果较好,制备的雪莲果汁粉末油脂表面油含量2.11%,包埋率92.6%,冲溶后的乳状液有雪莲果香且稳定性好。%In order to improve the utilization value of yacon and develop new functional food, yacon fruit was pulped and the filtrate was spray dried to Yacon fruit powder, the filter residue was made to marc powder. Effects of color fixative on the fruit power and the flour yield were investigated, the Fructooligosaccharides (FOS) content of the products was determined. A new type of yacon microencapsutated powder oil with function was prepared by spray drying, with the corn germ oil as core material, and the yacon fruit juice and other materials as wall materials. The results showed that, the protecting color effect is fine with addition of 0.20% citric acid, the surface oil content of the yacon juice powdered oil is 2.11% and the embedding efficiency is 92.6%. The dissolution of yacon juice powdered oil was stable and has yacon aroma.

  8. Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate Yacon meal and inulin such as ingredients in chocolate cake preparation

    Janaína Andréa Moscatto; Prudêncio-Ferreira,Sandra H.; Maria Celia de Oliveira Hauly


    Novos ingredientes têm sido investigados para que possam atender às exigências do mercado consumidor atual que deseja produtos com qualidade sensorial e nutricional associada a benefícios para a saúde. Os frutooligossacarídeos (FOS) presentes no yacon (Polymnia sonchifolia), e a inulina apresentam propriedades promotoras de saúde (fibra alimentar e efeito prebiótico) e podem melhorar aspectos sensoriais em alimentos. O presente trabalho teve como objetivos utilizar a inulina e/ou farinha de y...

  9. Seasonal dynamics of the flower head infestation of Smallanthus maculatus by two nonfrugivorous tephritids.

    Dzul-Cauich, José F; Hernández-Ortiz, Vicente; Parra-Tabla, Victor; Rico-Gray, Victor


    Seasonal dynamics of the capitula infested by Dictyotrypeta sp. and Rhynencina spilogaster (Steyskal) (Diptera: Tephritidae) was evaluated throughout the flowering cycle of their host plant the sunflower, Smallanthus maculatus (Cavanilles) Robinson (Asterales: Asteraceae). In central Veracruz, Mexico, along 16 consecutive weeks, a total of 1,017 mature capitula were collected, recording the presence and abundance of immature stages (larvae and pupae) and their related parasitoids. Both fly species were present throughout the entire season, with overall infestation of 51.5% of the capitula examined. However, Dictyotrypeta sp. infested 11.3%, representing about one-fifth of them, and R. spilogaster was most abundant infesting four times as many capitula (42.9%), whereas both species were found together in only 2.6% of the capitula examined. Based on the temporal occurrence of larvae and pupae into flower heads as well as their associated parasitoids and times of emergence, Dictyotrypeta sp. had two yearly generations, and it seems that the second generation could enter a seasonal diapause; in contrast, R. spilogaster was a univoltine species that entered diapause that lasted until the next year. © The Author 2014. Published by Oxford University Press on behalf of the Entomological Society of America.

  10. Emprego da farinha e do extrato de frutanos de yacon na elaboração de apresuntados

    Ellem Waleska Nascimento da Fonseca CONTADO


    Full Text Available O objetivo deste estudo foi desenvolver duas formulações de apresuntado contendo farinha de yacon e extrato de frutanos de yacon visando obter produtos de melhor qualidade nutricional e ricos em fibras alimentares. Os apresuntados foram elaborados substituindo-se a fécula de mandioca (1,73% pela farinha de yacon e a água da formulação (37,85% pelo extrato aquoso de frutanos. Os efeitos dessas substituições nas qualidades tecnológicas e sensoriais dos apresuntados foram avaliados comparando-os com um controle. Os resultados obtidos demonstraram existirem diferenças significativas entre as formulações e evidenciaram que a adição da farinha de yacon ao apresuntado originou uma formulação com menor teor de sódio, índice de amarelo, tonalidade, dureza, flexibilidade, adesividade e menores notas nos quesitos sabor e impressão global. Entretanto revelaram que o apresuntado elaborado com extrato de frutanos apresentou uma aceitabilidade semelhante ao controle, porém com menor dureza e maiores teores de potássio e fibras, originando um produto cárneo benéfico à saúde.

  11. Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

    Daniel Granato


    Full Text Available This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ, T8 (400 g kg -1 PFJ, and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite. These treatments presented high colour intensity (C* and an insignificant (P <0.05 total colour degradation (ΔE. The products elaborated by the cooking of these ingredients were submitted to the acceptability test and data showed that T7 garnered an acceptance index of 78%.

  12. [Chemical characterization and quantification of fructooligosaccharides, phenolic compounds and antiradical activity of Andean roots and tubers grown in Northwest of Argentina].

    Jiménez, María Eugenia; Sammán, Norma


    There is great interest in consuming foods that can provide the nutrients for a good nutrition and other health beneficial compounds. The aim of this work was to determine the chemical composition of native foods of the Andean region and to quantify some functional com-ponents. Proximal composition, vitamin C, total phenolic compounds, antiradical activity (DPPH) in peel and pulp, dietary fiber soluble and insoluble, fructooligosaccharides (FOS), total and resistant starch (in tubers and raw roots, boiled and boiled and stored) of 6 varieties of Oca (Oxalis tuberosa), 4 clones of manioc (Manihot esculenta Crantz) and yacon (Smallanthus sonchifolius were determined. The results showed greater amount of bioactive compounds and antiradical activity in the skin of these products. The highest content was found in the oca peel. In all cases, the content of insoluble fiber was greater than the soluble. The manioc had higher total starch than Andean roots and tubers. The boiling process decreased the resistant starch content of ocas and maniocs, but when these are stored for 48 h at 5 ° C, the resistant starch content increased. The FOS content of the ocas was similar for all varieties (7%). The main component of yacon carbohydrates were FOS (8.89%). The maniocs did not contain FOS. It can be concluded that the roots and tubers studied, in addition to provide nutrients, contain functional compounds that confer additional helpful value for preventing no communicable diseases.

  13. Characterization of powder from the permeate of yacon extract by ultrafiltration and dehydrated by spray drying

    Marcela Lazzare Brites

    Full Text Available ABSTRACT Yacon root is a functional food which contains antioxidants and prebiotics compounds. This study aimed to evaluate the physical, chemical and prebiotic characteristics of a yacon extract powder obtained by ultrafiltration (UF with membranes of 10 and 30 kDa and encapsulation of the resulting permeate by spray drying. Drying air temperatures of 140 and 160 ºC and concentrations of gum arabic of 10 and 15% were tested. The samples had solubility values greater than 90% while the hygroscopicity decreased with increasing gum concentration and drying temperature. Electron microscopy showed a strong tendency to agglomeration of smaller particles around the larger ones, mainly at a temperature of 140 ºC. Regarding color, the parameter L* showed that drying at 160 ºC produced darker samples and the parameters a* and b* indicated that all samples were greenish yellow. The concentration of inulin decreased during drying, whereas the levels of glucose and fructose increased due to the thermolysis reaction, which led to degradation of inulin chains at drying temperature. The permeates and retentates from the UF membranes had prebiotic activity, while only the encapsulated product from UF-30 membrane, metabolized by Lactobacillus acidophilus LA-5(r, presented activity scores without significant difference to that of glucose.

  14. 低糖雪莲果果酱的研制%Preparation of Low Sugar Yacon Jam

    黄慧福; 李金桥; 王本堂


    [目的]研究低糖雪莲果果酱的最佳配方及生产条件.[方法]以雪莲果为原料,通过单因素试验和正交试验对低糖雪莲果的配方、雪莲果原浆的护色、增稠剂的使用进行研究.[结果]100℃条件下热烫1 min,并添加抗坏血酸、柠檬酸调整雪莲果原浆pH值为4.0,可以有效阻止绿变的发生;低糖雪莲果酱的最佳配方为:雪莲果原浆为主要组分,CaCI 0.2%,蔗糖20%,浓缩时间30 min,pH 4.0,魔芋胶0.1%、低甲氧基果胶0.5%.[结论]最佳试验条件下研制的雪莲果果酱可溶性固形物控制在40%以下,风味宜人,形态、口感良好.%[ Objective ] The research aimed to study the best formula and producing conditions of low sugar yacon jam. [ Method ] The raw ma terial formula, color-protecting method and thickener of low sugar yacon jam were studied through one-factor experiment and orthogonal test.[ Result] The results showed that browning of yacon juice was effectively prevented by boiling in water for l minute and then ascorbic acid was added to adjust pH of the yacon syrup within 4.0. The optimum formula of low sugar yacon jam: yacon as a main material ,CaCl20.2% ,LMP0.5% ,sugar 20%, pH 4.0, concentrate time 30 min. [ Conclusion ] The product has a soluble solids level of 40% and a good flavor and texture.

  15. 雪莲果复合饮料的研制%Research of the Yacon Composite Beverage

    孔欣欣; 张娜; 张菊新


    Yacon is a fresh,delicious,of low sugar and low calorie fruit. In this paper,through single factor test and orthogonal test,a yacon composite beverage was made using yacon,kiwifruit,chrysanthemum and xylosic alcohol. The chemical color protection technology of yacon and product formulation was researched. The optimal technology of yacon color protection is sodium sulfite 0.3%,citric acid 0.3 %,ascorbic acid 0.4 %,the color protection time 6min. The ratio of yacon juice,kiwifruit pulp and chrysanthemum juice is 6∶3∶4. The optimal product formulation is mixed juice 40 %,mixture of sucrose and xylosic alcohol(5∶1)6 %,citric acid 0.15 %,malic acid 0.05%,CMC 0.10%, guar gum 0.03%,pectin 0.06%. This yacon composite beverage is delicious,nourishing,of low sugar and low calorie. It can offer an important practical guidance to explore resource of agricultural commodities like yacon.%雪莲果是一种风味清爽、低糖、低热量水果。本文通过单因素实验和正交试验,以雪莲果、猕猴桃、菊花、木糖醇为主要原料,研制雪莲果复合饮料。重点研究雪莲果化学护色工艺以及产品配方。结果表明,雪莲果最佳护色工艺:亚硫酸钠0.3%,柠檬酸0.3%,抗坏血酸0.4%,护色时间6min。三种原汁最佳配比为,雪莲果汁∶猕猴桃浆∶菊花汁为6∶3∶4。产品最优配方为:复合原料汁40%,蔗糖和木糖醇(5∶1)总量6%,柠檬酸0.15%,苹果酸0.05%,羧甲基纤维素钠0.10%,瓜儿豆胶0.03%,果胶0.06%。产品具有风味清爽优美,营养丰富,低糖,低热量等特点,为雪莲果农产品的开发利用提供一条新途径。

  16. Torrefaction of Yacon and Jerusalem Artichoke Stems as a Contribution to the Alternative Production of Inulin

    Veselý, V.; Sobek, J.; Hanika, J.; Punčochář, M.

    Recommendable torrefaction conditions were specified on the grounds of GT and DTA curves for the specimen of crushed stems of Yacon and Jerusalem artichoke. The impact of the size of crushed stems particle on the torrefaction process was monitored. The stem crushing process was optimized based on the results. We tested the effect of torrefaction performed on pellets made of raw material and wood chips, of which the pellets were made afterwards. It has been unambiguously proven that it was sensible to pelletize torrefied chips, otherwise the pellets were losing their coherence and crumbled. We calculated the fuel calorific value and its dependence on the residence time in the reactor. The economic benefit of torrefaction is that the power necessary for evaporation and leaching artichoke cuttings in water is obtained by combusting torrefied crushed stems.

  17. 雪莲果叶黄酮的纯化工艺%Purification of Total Flavonoids from Yacon Leave

    陈红惠; 刘芳; 沈清清


    采用大孔树脂吸附法对雪莲果叶黄酮纯化工艺进行研究,选择9种大孔吸附树脂,通过其对雪莲果叶黄酮的静态吸附率和解吸率比较研究, 筛选出HPD-100型树脂为较优的雪莲果叶黄酮的吸附树脂. 最佳纯化工艺条件为:上样液质量浓度1.806 mg/mL,上样液pH2.0,上柱流速1 mL/min,以60%乙醇溶液为洗脱液,洗脱流速1 mL/min,洗脱体积为114 mL,解吸率为96.56%,该纯化工艺可使雪莲果叶粗提物中黄酮纯度由18.50%提高到56.24%.%Macroporous adsorbing resin was used in purification flavonoids from yacon leaves , 9 macroporous resins were compared for difference through static adsorption and desorption experiments. HPD-100 resin was selected as a suitable material to purify the flavonoids from yacon leaves. The optimum conditions for separating and purifying flavonoids from yacon leaves were obtained. Results showed that the concentration of the sample 1.806 mg/mL, pH 2.0,flow rate of sample solution 1 mL/min, with 60%ethanol as eluting solvent, while the eluting speed 1 mL/min.,elution volume was 114 mL and desorption rate was 96.56%. Under such conditions, the purity of flavonoids of yacon leaves from 18.50%to 56.24%.

  18. Otimização do descascamento químico de raízes do yacon (Polymnia sonchifolia Poepp. Optimization of chemical peeling of yacon roots (Polymnia sonchifolia Poepp.

    Elaine Berges da Silva


    Full Text Available Foi utilizado o delineamento fatorial completo 2³ para estudar o efeito das variáveis de processo no descascamento químico de raízes do yacon, cultivadas na região metropolitana de Curitiba, estado do Paraná. Foram realizados 11 experimentos, com três repetições no ponto central, nos quais foram avaliados em três níveis a concentração da solução de hidróxido de sódio, % (g/100 mL [6, 10, 14], temperatura da solução de hidróxido de sódio, °C [70, 80, 90] e tempo de permanência na solução de hidróxido de sódio, minutos [2,4,6]. Todas as variáveis estudadas afetaram de forma significativa (pA full factorial design 2³ was used to evaluate the effect of process variables in chemical peeling of yacon roots, cultivated in Curitiba, State of Paraná. Eleven treatments, with three central points, were done in which they had been evaluated at three different levels of sodium hydroxide solution, % (g/100 mL [6, 10, 14], temperature of the same solution, °C [70, 80, 90], and residence time in the sodium hydroxide solution, minutes [2, 4, 6]. All the studied variables had affected significantly (p<0.05 the yield of yacon roots subjected to chemical peeling. The variable that most affected the yield was the time of permanence in the sodium hydroxide solution. The mathematical model obtained for the yield (% was good with R² aj = 0.8497, and non significant lack of fit (p=0.9312.Therefore, the model can be used for predictive purposes. In the central point a satisfactory yield (84% to 87% with a high percentage of removed peel was obtained (96% to 98% indicating that the treatment with 10% of sodium hydroxide solution, temperature of 80º C per 4 minutes can be used in the chemical peeling of yacon roots.

  19. Studies on Cultivation Technology of Yacon%Yacon的栽培技术

    申健; 李虎林; 刘德江; 姜成; 丛慧颖


    In order to enrich crop resources of our country, Yacon was introduced into Yanbian area and its suitable cultivation technology studied. The results indicated that transplanting period was April 20th. It needs to be covered with film at transplanting. The density was 80cm X 40cm. The yield was the highest and quality was high when the application of N?P?K was 202.47-221.09 kg/ha, 96.6-143.4 kg/ha, 193.91-286.09 kg/ha.%为了丰富我国作物资源,将Yacon引种到吉林省延边地区,进行了适宜栽培技术的研究.结果表明:4月20日大田移栽,移栽时覆盖地膜,移栽密度为80 cm×40 cm,施用氮肥202.47~221.09 kg/hm~2、磷肥96.6~143.4 kg/hm~2、钾肥193.91~286.09 kg/hm~2时,能获得优质高产.

  20. Nutritional Properties and Production of Yacon%雪莲薯的营养功能和加工利用

    吕明生; 徐兴权; 王淑军



  1. Yacon: benefícios à saúde e aplicações tecnológicas

    Ana Paula Gusso


    Full Text Available No início dos anos 90, foi introduzido na cultura Brasileira o plantio da batata yacon, uma raiz tuberosa, que vem despertando grande interesse por parte dos pesquisadores, devido as suas propriedades nutricionais e tecnológicas. Essa raiz caracteriza-se principalmente por ser rica em frutanos e ácidos fenólicos, apresentando efeito prebiótico e antioxidante, respectivamente. Muitos estudos in vivo e in vitro já foram realizados, utilizando este tubérculo e seus derivados, comprovando suas atividades benéficas à saúde, além deter grande potencial na tecnologia do desenvolvimento de novos produtos alimentícios. A presente revisão objetivou agrupar alguns desses estudos, tanto na área da saúde como na da tecnologia de alimentos. O potencial prebiótico, redução do índice glicêmico e a melhora na saúde óssea são os efeitos que se destacam nas pesquisas in vivo. Percebe-se também uma tendência na elaboração de produtos de panificação utilizando-se a farinha de yacon, e os resultados apresentam-se satisfatórios, tanto nas propriedades tecnológicas quanto nas avaliações sensoriais

  2. Preparation of Yacon and Carrot Compounding Jam%雪莲果、胡萝卜复合果酱的研制

    黄慧福; 王本堂; 李金桥


    以雪莲果、胡萝卜为主要原料,对雪莲果、胡萝卜复合果酱的配方,雪莲果原浆的护色,增稠剂的使用进行了研究。结果表明:100℃条件下热烫1 min,并添加抗坏血酸0.1%、柠檬酸0.3%调整雪莲果原浆pH值为4.0,可以有效的阻止褐变的发生;复合果酱的最佳配方为:雪莲果和胡萝卜比为1.0∶0.5,白砂糖40%,pH值3.0,浓缩时间20 min,琼脂0.2%,魔芋胶0.2%。得到一种可溶性固形物含量约45%、营养强化、风味独特的新型果酱。%With yacon,carrots as the main raw material,studied the jam recipe of yacon and carrot,the color protection of yacon puree and the use of thickeners.Adapted the method of L9(34) orthogonal experiment analysis in the research of the ratio of yacon and carrots,the quantity of added sugar,pH and the cooking time of sugar.The results showed that the browning can effectively prevented browning at 100 ℃ for 1 min.The addition of 0.1% ascorbic acid,and 0.3% citric acid to adjust the pH value of yacon puree to 4.0.The best formula of compounding jam is: Yacon and carrots atio of 1.0:0.5,40% sugar,pH 3.0,concentrated for about 20 min.0.2% agar,0.2% konjac gum and the 45% quantity of soluble solids,a nourishing new jam which has a unique flavor will be created in this way.

  3. Determination of Vitamin C Content in Yacon by Spectrophotometry%分光光度法测定雪莲果中VC含量

    陈政; 高友君; 卢北昌


    Using hydrochloric acid as leaching solution, extraction time for 1hour, the vitamin C content in yacon was determined to be 4.09 mg/100 g by sulfosalicylic acid spectrophotometry method under room temperature. The research could be beneficial to the industrial processing of yacon and its development and utilization.%室温下以2%盐酸为浸取液,浸提时间1 h,利用磺基水杨酸分光光度法测得雪莲果中VC含量为4.09 mg/100 g。此实验结果可为雪莲果的工业加工和进一步的开发利用提供理论参考。


    Tiago Pacheco Mendes


    Full Text Available A yacon originária dos andes quando cultivada fora do seu habitat natural possui boa adaptabilidade ás adversidades climáticas e à diferentes altitudes. Entretanto, regiões com temperaturas altas, e maior intensidade luminosa, poderá acarretar limitações ao desenvolvimento das plantas. Dessa forma, objetivou-se avaliar os efeitos do sombreamento artificial sob desenvolvimento da yacon, no sul do estado do Espírito Santo. O experimento foi realizado na área experimental do IFES em Rive, localizada no município de Alegre, ES. O delineamento experimental adotado foi o inteiramente casualizado (DIC, sendo quatro tratamentos, seis épocas de coletas e cinco repetições, em esquema de parcelas subdivididas no tempo. Sendo o tratamento representado pelos três níveis de sombreamento (30, 50 e 70% e a pleno sol. Foram avaliados: altura de plantas, número de folhas e massa seca de rizóforos e raízes de reserva. O cultivo de yacon sob 30% de restrição de luz proporciona maior altura e maior acúmulo de massa seca de raízes de reserva.

  5. Molecularly Imprinted Nanomicrospheres as Matrix Solid-Phase Dispersant Combined with Gas Chromatography for Determination of Four Phosphorothioate Pesticides in Carrot and Yacon

    Mengchun Zhou


    Full Text Available An efficient, rapid, and selective method for sample pretreatment, namely, molecularly imprinted matrix solid-phase dispersion (MI-MSPD coupled with gas chromatography (GC, was developed for the rapid isolation of four phosphorothioate organophosphorus pesticides (tolclofos-methyl, phoxim, chlorpyrifos, and parathion-methyl from carrot and yacon samples. New molecularly imprinted polymer nanomicrospheres were synthesized by using typical structural analogue tolclofos-methyl as a dummy template via surface grafting polymerization on nanosilica. Then, these four pesticides in carrot and yacon were extracted and adsorbed using the imprinted nanomicrospheres and further determined by gas chromatography. Under the optimized conditions, a good linearity of four pesticides was obtained in a range of 0.05–17.0 ng·g−1 with R varying from 0.9971 to 0.9996, and the detection limit of the method was 0.012~0.026 ng·g−1 in carrot and yacon samples. The recovery rates at two spiked levels were in the range of 85.4–105.6% with RSD ≤9.6%. The presented MI-MSPD method combined the advantages of MSPD for allowing the extraction, dispersion, and homogenization in two steps and the advantages of MIPs for high affinity and selectivity towards four phosphorothioate pesticides, which could be applied to the determination of pesticide residues in complicated vegetal samples.

  6. 四川西昌地区雪莲果主要害虫种类调查%The Survey of Main Pests on Smallanthus Sanchifalius in Xichang

    涂勇; 姚昕; 李林; 叶青; 任江平; 肖娜; 曹丹; 李江; 刘佳


    The main pests happened in the lifetime of Smallanthus sanchifalius in Xichang were studied through field investigations, specimen collection and indoor identification in this paper. The results showed that the major pests belonged to one class, five different meshes, eight different families, and nine kinds. Trialeurodes vaporariorum (Westwood) happened seriously.%通过田间调查、标本采集、室内鉴定等方法研究西昌地区雪莲果整个生长过程中所发生的主要害虫种类。结果表明,为害西昌地区雪莲果的主要害虫隶属于1个纲、5个目、8个科、9个种,其中尤以温室白粉虱发生最为严重。

  7. Extração e pré-tratamento químico de frutanos de Yacon, Polymnia sonchifolia Extraction and chemical pre-treatment of fructans from yacon Polymnia sonchifolia

    Cláudio Cabello


    Full Text Available O processo de desintegração de tubérculos de yacon promove a incorporação de oxigênio que favorece a oxidação de compostos fenólicos e decorrente contaminação do extrato aquoso com cores e odores objetáveis que prejudicam a sua utilização. Este estudo buscou verificar uma metodologia simplificada de extração dos carboidratos presentes nos tubérculos de yacon e efetuar uma primeira remoção de resíduos e compostos originários das cores e odores indesejáveis, utilizando processos de coagulação e precipitação, aplicando tecnologias de baixo custo. Após a etapa de trituração e remoção dos restos celulares, o extrato teve seu pH aumentado para 9,5 e a temperatura para 90ºC, seguido de sedimentação. A remoção deste precipitado foi realizada por filtração em papel após a coagulação com diferentes concentrações de sulfato de alumínio comercial. Verificou-se que a melhor concentração de coagulante no extrato foi de 100ppm, removendo 90,6% dos compostos coloridos. O balanço de massa mostrou uma recuperação de 47,5% dos sólidos totais sendo que 35,6% estão na forma de carboidratos, verificado através da concentrção de carbono orgânico. O processo de pré-tratamento químico causou hidrólise nos oligofrutanos, detectado por um aumento na concentração de açúcares redutores totais, diretamente proporcional à concentração de sulfato de alumínio utilizado no tratamento de coagulação. Análises cromatográficas indicaram o perfil dos açúcares no hidrolisado e a extensão desta hidrólise que foi considerada pequena. A metodologia aplicada mostrou-se fácil, de baixo custo, eficiente e aplicável em agroindústrias nas zonas produtoras desta espécie de raiz tropical.The process of disintegration of yacon roots promotes the oxygen incorporation that favors the phenolic oxidation and current contamination of the aqueous extract with undesirable colors and scents that damage its use. This work aims

  8. Study on avoiding browning characteristics of Yacon fruit wine%雪莲果发酵酒的防褐变技术研究

    马荣山; 邢艳芳; 王清


    In order to get more nutritious, better flavor, more bright Yacon ( Smalianthus sonchifolius) fruit wine, we added browning inhibition, such as ascorbic acid (Vc ), citric acid, bee honey, pineapple juice to improve browning situation of the wine production, but with affecting wine fermentation and final quality as the was showed that the order of the effect of browning inhibition was citric acid, ascorbic acid (Vc), pineapple juice to Yacon ratio.Bee honey would produce dark substance in aging period, so it was not suitable for anti- brown additives of Yacon fruit wine.And the order of the effect of sensory evaluation was pineapple juice to Yacoh ratio, ascorbic acid(Vc), citric acid.The best conditions for inhibiting Yacon fruit wine browning was 1.00% Vc,0.75% citric acid, 1:4 pineapple mix.%在不影响雪莲果果酒发酵过程和品质的前提下,通过添加抗坏血酸、柠檬酸、蜂蜜、菠萝汁等抗褐变剂来解决雪莲果果酒生产中的褐变问题,得到营养成分损失少、风味佳、色泽鲜亮的雪莲果果酒。结果表明,抑制雪莲果褐变程度的先后顺序为柠檬酸〉抗坏血酸〉菠萝汁雪莲混合比,蜂蜜在雪莲果酒陈酿期会产生深色物质,不适宜作为雪莲果果酒的抗褐变剂。影响感官的顺序分别为菠萝汁雪莲混合比〉抗坏血酸〉柠檬酸,最后得出抑制雪莲果酒褐变的最佳组合为抗坏血酸的添加量1.00%,柠檬酸的添加量0.75%,菠萝雪莲混合比为1:4。

  9. Produto a base de yacon e modulação da microbiota, perfil de ácidos graxo e lipídico em ratas ovariectomizadas

    Martins, Joice de Fátima Laureano; Rafael, Viviane da Cruz; FILOMENA,Edimar Aparecida; Fabiana Carvalho RODRIGUES; SARTORI,Sirlene Souza Rodrigues; FERREIRA,Célia Lúcia de Luces Fortes


    RESUMO Objetivo: Este trabalho avaliou a modulação da microbiota gastrointestinal, do perfil de ácidos orgânicos e de lipídeos em ratas Wistar ovariectomizadas, sendo que algumas receberam dieta suplementada com 6% de fruto-oligossacarídeos e inulina, a partir do produto a base de yacon, e outras não. Métodos: Analisou-se o peso do ceco, pH e ácidos orgânicos, microbiota do conteúdo cecal, colesterol total e frações. Resultados: No grupo que recebeu a dieta suplementada durante todo o expe...

  10. 雪莲果益生菌功能乳饮料配方的研究%Study on the Formula of the Function Milk Beverage of Yacon and Probiotic



    以雪莲果、牛奶和益生菌中的双歧杆菌、嗜酸乳杆菌为原料,研制功能乳饮料,其最佳风味配方为:14%雪莲果汁、25%牛奶、4%直投式益生菌、6%绵白糖,制成的产品口感细腻,酸甜适口,具有浓郁的发酵酸奶风味和雪莲果的清香味。%In this experiment, the function milk beverage of yacon and probiotic was studied with yacon, milk and probiotics (Bifidobacterium and Lactobacillus acidophilus) as raw materials. The best flavor formula was 14%yacon juice, 25%milk, 4%directed vat set(DVS) probiotics and 6%sugar. The obtained product had smooth, sweet and sour taste, and the rich flavor of yogurt and yacon.


    A. S. S. DA SILVA


    Full Text Available

    Este estudo objetivou avaliar a resposta glicêmica em mulheres saudáveis, após a ingestão de equivalentes de carboidratos (50 g procedentes da yacon, tomando-se como referência o pão branco. Os alimentos testes foram consumidos individualmente. A glicose foi medida nos períodos pré-prandial (glicemia basal e pósprandial (15, 30, 45, 60, 90, 120 minutos. O índice glicêmico foi determinado a partir dos valores médios obtidos de cálculos geométricos das áreas sob as curvas glicêmicas, sendo expressos como percentual da área média do alimento referência. Os resultados obtidos apontam para um baixo incremento das curvas glicêmicas, sendo os índices glicêmicos encontrados para yacon in natura cultivadas em diferentes regiões geográficas no estado de Santa Catarina: 30,5% e 33,8% respectivamente, relacionados ao pão branco que corresponde a 100% de incremento da curva glicêmica. Considerando a capacidade glicêmica apresentada pela raiz de yacon sugere-se que indivíduos portadores de diabetes possam acrescentar esse tipo de alimento em sua dieta normal sem riscos. Comparações estatísticas foram feitas por meio de procedimentos padronizados e mostraram que os valores dos índices glicêmicos encontrados para yacon in natura cultivadas em diferentes regiões geográficas no estado de Santa Catarina não diferiram estatisticamente entre si, mas todos os cultivos estudados apresentaram diferenças significativas quando comparados com o pão branco (p<0,05. Com base nesses resultados podemos dizer que o consumo da yacon deve se popularizar, uma vez que a raiz da yacon possui em sua composição 70% de açúcares não digeridos pelo trato gastrintestinal. Isto influenciou diretamente nos controles glicêmicos das voluntárias estudadas, pois o consumo da raiz tuberosa da yacon consumida in natura teve impacto

  12. 雪莲果叶酚酸抗氧化能力的研究%Study on antioxidant activity of phenolic acid in yacon leaves

    陈红惠; 彭光华


    The antioxidation activity of phenolic acid in yacon leaves was discussed by measuring their reducing ability and the ability of scavenging hydroxyl radicals( · OH) ,superoxide anion radicals( O2- · ) and 1, 1-diphenyl -2-picryl-hydrazyl radicals(DPPH·).The result indicated that the phenolic acid in yacon leaves had preferable antioxidation activity and the ability of scavenging free radicals, between effect of the scavenge radical and concentration of sample showed certain dose-effect relationships.%通过测定雪莲果叶酚酸提取物的还原能力和时化学模拟体系中羟自由基(·OH)、超氧阴离子自由基(O2-·)及二苯代苦味肼基自由基(DPPH·)的清除能力,研究了雪莲果叶酚酸提取物的体外抗氧化活性.结果表明:雪莲果叶酚酸提取物具有较强的抗氧化能力,对自由基有明显清除作用,并且随着雪莲果叶酚酸浓度的增加,其抗氧化能力有显著增强的趋势.

  13. Study on the Processing Technology of Dried Yacon Slices%雪莲果果干加工工艺的研究



    The experiment was performed using yacon as the raw materials to study the processing technology of dried yacon slices,which were treated with cleaning,slicing,blanching,color protecting,drying,oftening and so on. The result indicated that the optimum formula of color fixative was 0.15%sodium sulfite,0.20%citric acid and 0.15%ascorbic acid.This product with bright yellow,smooth taste,compact structure is of finer quality.%本试验以雪莲果为原料,经清洗、切分、漂烫护色、干燥、回软等工艺,对其果果干制品的生产工艺进行了初步探索。试验表明,最佳复合护色剂选用0.15%的亚硫酸钠、0.20%柠檬酸和0.15%的抗坏血酸配制;热风变温干燥制成的产品品质较好,色泽呈亮黄色,口感细腻,组织致密。

  14. 鲜切雪莲果防褐绿变工艺研究%The Anti-green and Browning Technology for Fresh-cut Yacon

    蔡文韬; 夏延斌; 张音


    以雪莲果为试材,研究鲜切雪莲果防褐绿变的工艺.实验中比较了不同护色处理方法的护色效果,采用正交实验筛选出鲜切雪莲果的最佳组合护色条件,雪莲果最优组合防褐绿变的工艺为0.1%CaCl2,0.15%柠檬酸,浸泡30min,在.21℃下冻藏7d,未见褐变和绿变.%Yacon was as experimental material to study the anti-enzymatic browning and greening process. By comparing the different treatment effect of the color-protecting methods, the best color-protecting combination technology of fresh-cut Yacon was determined by orthogonal experiments as: 0.1% calcium chloride, 0.15% citric acid, and soaked time 30 min. The color is little changed at -21℃ in 7 days.

  15. 雪莲果饮料功能性成分的含量测定%Content Determination of the Functional Ingredients of Yacon Beverages

    刘鹏超; 侯伟龙; 王景鹏; 白珺; 窦德强


    The functional ingredients of Yacon beverage were determined.The contents of soluble solids , fats and total phenolics in the beverages were determinated by refraction , acid hydrolysis and UV spectrophotometry methods.According to the content of the different batches of beverages , the limit standards of functional ingredients in the beverage was proposed that the soluble solids should be no less than 16.0%and the total phenolic was over 6.0 mg/100 mL.This standard provided the basis and reference for the quality standards of Yacon beverages.%应用折光法、酸水解法和紫外分光光度法分别测定饮料中可溶性固形物、脂肪和总酚酸的含量。对雪莲果饮料功能性成分进行了含量测定。结果表明:根据不同批次饮料中功能性成分的含量测定结果,制定该饮料功能性成分限量标准为:可溶性固形物不少于16.0%,总酚酸的含量不少于6.0 mg/100 mL。该标准可为亚贡饮料的质量标准制定提供依据和参考。

  16. 雪莲果SOD不同环境下活性研究%Study on determination of SOD activity of Yacon

    杨明; 刘晓辉; 麦汉伦


    以雪莲果为原料,采用氮蓝四唑法测定SOD的活性,研究发现,提取温度、环境温度、耐高温性、介质pH、乙醇处理和不同金属离子对SOD的活性有一定的影响,而紫外光对SOD的活性影响较少,反映了SOD对反应介质的依赖关系。 SOD对雪莲果的抗氧化作用有十分重要的影响。%Took Yacon as raw material, SOD activity was measured using the tetrazolium method, the study found that, the extraction temperature, ambient temperature, high temperature, medium pH, ethanol and various metal ions had effect on SOD activity to a certain extent, UV and impacted less on the SOD activity, reflecting the SOD dependence of the reaction medium. SOD has a very important influence on the antioxidant effect of yacon.


    Edilson Marques Junior


    Full Text Available A yacon vem se destacando devido aos efeitos promissórios para a saúde humana, gerando a necessidade de mais pesquisas sobre a espécie. Sendo assim, o objetivo da pesquisa foi avaliar diferentes formas de armazenamento de folhas de yacon para extração de DNA com qualidade para realização de análises moleculares.  Foram testadas cinco formas de armazenamento dos tecidos foliares, com dez amostras por tratamento, sendo elas: Tecido foliar fresco (TFF, Tecido foliar congelado (TFC, Tecido foliar armazenado com sílica em geladeira (TFSG, Tecido foliar mantido por cinco dias com sílica em temperatura ambiente (TFSTA e Tecido foliar mantido por cinco dias sem sílica em temperatura ambiente (TFTA. Para extração de DNA, em todos os tratamentos, foi utilizado o protocolo proposto por Doyle e Doyle (1990 com modificações. Em todos os tratamentos foi obtido quantidade de DNA suficiente para realização de análises moleculares, sendo que o melhor resultado foi obtido pelo tratamento TFF com 331,24ng e o menor valor foi oriundo do tratamento TFTA com 42,98ng.

  18. Produto a base de yacon e modulação da microbiota, perfil de ácidos graxo e lipídico em ratas ovariectomizadas

    Joice de Fátima Laureano MARTINS

    Full Text Available RESUMO Objetivo: Este trabalho avaliou a modulação da microbiota gastrointestinal, do perfil de ácidos orgânicos e de lipídeos em ratas Wistar ovariectomizadas, sendo que algumas receberam dieta suplementada com 6% de fruto-oligossacarídeos e inulina, a partir do produto a base de yacon, e outras não. Métodos: Analisou-se o peso do ceco, pH e ácidos orgânicos, microbiota do conteúdo cecal, colesterol total e frações. Resultados: No grupo que recebeu a dieta suplementada durante todo o experimento ocorreu modulação benéfica da microbiota intestinal em função da fermentação dos fruto-oligossacarídeos/inulina, bem como aumento do perfil de lactato (p<0,05 e do nível de lipoproteina alta densidade (p<0,05. Conclusão: Isso sugere que o hábito de consumo contínuo do yacon tem potencial para modular a microbiota intestinal, o perfil de ácidos orgânicos e para diminuir as dislipidemias.

  19. Key Processing Technologies for Yacon Juice Beverage with Pulp%雪莲果果粒果汁饮料生产关键技术

    顾仁勇; 罗莉萍; 李好


    对雪莲果果粒果汁饮料生产中的护色、产品配方确定及稳定剂选择等关键技术进行研究。采用单因素试验、正交试验及对比试验分别确定复合护色剂的最优配比、产品配方及复合稳定剂的比例和用量。结果表明:复合护色剂的最优配比为VC 0.20g/100mL、柠檬酸0.20g/100mL、Na2SO3 0.15g/100mL;雪莲果果粒果汁饮料最优配方为雪莲果原汁用量25.0g/100mL、雪莲果粒用量6.0g/100mL、柠檬酸用量0.15g/100mL、蔗糖用量7.0g/100mL;复合稳定剂组成为卡拉胶:明胶=1:2,用量0.25g/100mL。%In the production of yacon juice beverage with pulp,key technologies,such as color fixation,product formulation and stabilizer formulation were optimized by one-factor-at-a-time and orthogonal array design methods.The optimal color fixative formula(per 100 mL)was composed of VC 0.20 g,citric acid 0.20 g and Na2SO3 0.15 g.The optimal beverage formula(per 100 mL) consisted of yacon juice 25.0 g,yacon pulp 6.0 g,citric acid 0.15 g and sucrose 7.0 g.The optimal stabilizer was carrageenan-gelatin at a ratio of 1:2,added at a ratio of 0.25 g/100 mL.

  20. Effect of Yacon Powder on Intestinal Flora in Mice%灌服雪莲果粉对小鼠肠道菌群的影响

    吴三林; 刘芳; 罗小琴; 刘超


    Purpose: The aim of this study was to investigate the effect of oral administration of yacon powder on intestinal flora in mice. Methods- Eighty mice were divided into four groups. The experimental groups were orally administered yacon powder 0. 83 g/kg · d,l. 70 g/kg · d and 5. 01 g/kg · d for 14 d, respectively. The control group received the equal volume of normal saline. The number of microflora in the cecum was determined 7 and 14 days after the commencement of the study and 7 days after the termination of administration. Results: The number of Bifidobacgterium and Lactobacillus significantly increased (P<0. 05) and Enterobacillus decreased (p<0. 05) in experimental groups compared with the control in the intestine and feces, thus demonstrating that yacon powder has a function of regulating the intestinal flora of mice.%目的:研究灌服不同剂量的雪莲果粉后,对小鼠肠道菌群的影响.方法:选用80只昆明种小鼠,随机分成4组,实验组分别灌服0.83 g/kg,1.70 g/kg和5.01 g/kg的雪莲果粉,对照组给予等体积的生理盐水,灌服14d.分别于实验第7天、第14天和停止灌服7d后分析各组小鼠盲肠菌群变化.结果表明:和对照组相比,随着灌服时间的延长,各实验组均可使小鼠肠道中双歧杆菌和乳酸菌数量增加(p<0.05),使大肠杆菌数量减少(p<0.05),说明雪莲果粉具有调节小鼠肠道菌群的作用.

  1. Study on Color Protective Treatment of Fresh-cut Yacon%鲜切雪莲果护色效果的研究

    蔡文韬; 夏延斌


    研究不同褐变抑制剂对鲜切雪莲果护色效果,通过正交试验并运用多指标试验设计综合加权评分法对多种抑制剂护色效果的进行综合选优.试验结果表明:采用0.5%柠檬酸+0.5%抗坏血酸+0.05‰焦亚硫酸钠浸泡10min的复合处理,试验综合加权评分值为97.6414.雪莲果的PPO活性为0.007、褐变度为3.62、感官品质为7,在10d内抑制褐变效果最好.%The effects of different inhibitors on fresh-cut yacon were studied. It was optimized comprehensively for a variety of protect color inhibitors through orthogonal experiment and using multi-index experimental design and weighted score. The results showed that the optimum combination treatment was 0.5% citric acid +0.5%ascorbic acid +0.05%o sodium pyrosulfite, and the optimum time for the fresh-cut yacon dipping in the solution was 10 min. After the treatment, the value of fi was of 97.6414; the PPO activity was of 0.007; BD value was of 3.62; the quality of appearance was of 7; and the best color protective effect was found within l0d.

  2. 雪莲果中SDF的提取工艺及特性研究%Studies on the Extraction and Characteristics of Water-soluble Dietary Fiber from Yacon

    张会香; 杨世军; 郑伟婵


    以雪莲果为材料,采用单因素试验和正交试验对热水浴法制备水溶性膳食纤维的工艺进行优化设计。影响雪莲果中水溶性膳食纤维提取的得率主要因素有:酸的种类、料液比、反应液的pH、提取时间、提取温度。实验表明,雪莲果水溶性膳食纤维的最佳提取工艺条件:盐酸浸提、料液比1∶5(g/g)、pH为6.0、提取时间120 min、温度80℃,此条件下雪莲果水溶性膳食纤维的提取率可达到5.43%。各因素的影响次序为:料液比>提取温度>反应时间>pH。雪莲果水溶性膳食纤维的持水力、膨胀力、结合水力分别为2.676 g/g、1.904 mL/g、1.545 g/g,对不饱和脂肪酸的吸附力为1.370 g/g。%Yacon as the experimental raw material in the paper, the hot water extraction technologies of water-soluble dietary fiber from yacon were optimized by single factor and orthogonal experiments. The main factors affecting on the extraction rate of water-soluble dietary fiber in the yacon, acid types, solid-liquid ratio, time, temperature. Experiments showed that the optimal condition were using hydrochloric acid extraction , the ration of raw material 1∶5, pH6.0, extraction time 120 min, extraction temperature 80℃, under these conditions the yacon water-soluble dietary fiber extraction rate of 5.43%.The order of factors solid to liquid ratio>extraction temperature>reaction time>pH value. Yacon water-soluble dietary fiber of water holding capacity , swelling power, combined with hydraulic were 2.676 g/g,1.904 mL/g,1.545 g/g, and unsaturated fatty acid absorption edge was 1.370 g/g.




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    Diabetes mellitus é uma doença crônica de alta prevalência, sendo a alimentação adequada importante para o seu tratamento. O yacon é uma raiz de uso popular na alimentação de diabéticos. O objetivo do estudo é avaliar a resposta glicêmica da raiz em ratos diabéticos e não diabéticos. Utilizou-se ratos machos e fêmeas Wistar (n=48, divididos em grupo controle (não diabéticos e grupo experimental (diabéticos, sendo 12 machos e 12 fêmeas em cada grupo. O grupo controle foi dividido em animais que receberam 1 mL de solução de yacon a 30% e animais que receberam 1 mL de água. Para o grupo experimental, um grupo recebeu 1 mL de solução de yacon e outro grupo 1 mL de água por gavagem. A glicemia foi realizada em 4 intervalos, 0, 24 e 48 horas após a administração e no 14° dia. A ração e água foram fornecidas ad libitum. A indução do diabetes foi realizada pela Estreptozotocina 40mg/kg de peso do animal. Foi aplicado teste Tukey, para avaliação das diferenças signifi cativas (p<0,05 entre os grupos e intervalos do estudo. Os resultados de glicemia foram para os grupos CY, CA, DY e DA respectivamente em ambos os sexos: 80,06±10,52a; 82,72±14,57a; 419,75±149,97b; 477,41±121,96cmg/dL, letras diferentes p<0,05 e para machos e fêmeas separadamente, para os grupos (CY, CA, DY e DA respectivamente: machos 75,70±10,44a; 78,37±10,46a; 375,00±161,42b; 480,70±114,68cmg/dL e fêmeas 84,60±8,67a; 87,08±16,87a; 464,50±125,40b; 474,12±131,24bmg/dL letras diferentes p<0,05. Portanto, houve efeito hipoglicemiante somente quando avaliado ambos os sexos e para os machos separadamente.

  4. Research on the clarification process of yacon juice concentrate%雪莲果浓缩清汁的澄清工艺研究

    许宏愿; 夏文水


    研究雪莲果浓缩清汁的澄清工艺.以透光率、蛋白质含量、总糖、还原糖及糖类成分组成等为指标,比较醇法、壳聚糖絮凝法、超滤3种方法对雪莲果浓缩汁的澄清效果.结果表明,3种澄清方法得到的浓缩汁澄清度均>80%,用壳聚糖处理的浓缩汁放置后会出现少量混浊;浓缩汁多酚含量是醇法>壳聚糖絮凝>超滤;蛋白质含量从84.65 μg/mL降至20μg/mL以下,其中超滤去除蛋白质能力最强,含量仅为4.27μg/mL;醇法对还原糖有较大影响,总糖含量是醇法>超滤>壳聚糖絮凝.%The clarification process of yacon juice concentrate was investigated. The clarification effect of ethanol, ultrafiltration, and chitosan was compared with anlysis the parameter such as light transmittance, contents of protein and total phenolic compounds, total sugar, reducing sugar and constituent of sugar. The results showed that the transmittance of all the yacon juice concentrate gained by the three clarification methods was over 80%, the juice concentrate by chitosan treatment appeared a little turbid after a while. The polyphenol content of the juice concentrate was ethanol>chitosan>ultrafiltration. The protein content decreased from 84. 65 μg/mL to less than 20 μg/mL, ultrafiltration can get the lowest 4.27 μg/mL. Ethanol have a great impact on the reduce sugar. The total sugar concent was ethanol>ultrafiltration>chitosan.

  5. Fermentation technology of yacon-passion fruit wine by immobilized yeast%固定化酵母发酵雪莲果-西番莲复合果酒工艺的研究

    潘嫣丽; 覃海元; 黄友琴; 欧学通


    以雪莲果和西番莲果为原料,研究了初始加糖量、pH/值、亚硫酸氢钠用量、发酵温度对雪莲果-西番莲复合果酒残糖、酒精度和感官品质的影响.正交试验结果表明,最佳发酵条件为混合果汁起始糖度25%、pH 3.6、亚硫酸氢钠添加量100mg/L、发酵温度25℃,影响雪莲果西番莲复合果酒发酵残糖、酒精度和感官品质的主要因素为复合果汁初始加糖量.%Using yacon and passion fruit as materials, the effects of initial sugar content, pH, NaHSO3 content and fermentation temperature on the residual sugar content, alcohol content and sensory quality of yacon-passion fruit wine were studied.The optimum fermentation conditions were determined by orthogonal experiment as follows:initial sugar content of mixed fruit juice 25%, pH 3.6, NaHSO3 content 100mg/L and fermentation temperature 25℃.The initial sugar content of yacon-passion fruit juice had significant influence on residual sugar content, alcohol content and sensory quality of the wine.

  6. Preliminary Studies on the Biological Characteristics of Yacon purple blotch%雪莲果紫斑病菌生物学特性初步研究

    李林; 涂勇; 尹蓉; 李江


    设定不同培养基、pH值、不同温度和光照条件对雪莲果紫斑病病原菌进行生物学特性的初步研究。结果表明,雪莲果紫斑病菌的最适培养基为PDA,菌丝最适生长温度为24℃,最佳pH值为7~8,光照对菌丝生长影响不大。%The biological characteristics of Yacon purple blotch pathogenic bacteria were studied under the different culture medium, pH values, temperature and illumination. The results showed that the PDA was the optimum culture medium;the pathogenic bacteria could grow well under 24℃and its optimal pH was 7~8;and the illumination affected the hypha growth less.

  7. Study on Characteristics of Polyphenol Oxidase from Yacon%天山雪莲果多酚氧化酶的特性研究

    刘姝; 王渊; 方佳; 刘冬志; 韩丽丽


    In this study,with fresh material of Tianshan Yacon,The optimum polyphenol oxidase(PPO),optimum pH,optimum temperature,the fitting of the Michaelis-Menten equation and obtained the Km and Vmax,and explore the different inhibitionagents on PPO activity.Using catechol as substrate,the Km and Vmax were 0.061mol/L,776.4U/g·min respectively.The four inhibitors had different effects on inhibiting enzymatic browning and the inhibiting effect are as follow: citric acid〉L-cysteine〉ascorbic acid〉acetic acid.%以新鲜的天山雪莲果为材料,研究了多酚氧化酶(PPO)的最适pH、最适温度,拟合了米氏方程并求得了Km、Vmax,并探讨了不同抑制剂对PPO的活性影响。结果表明:天山雪莲果多酚氧化酶最适反应pH为6.5,最适温度为45℃;以邻苯二酚为底物,km=0.061mol/L,Vmax=776.4U/min·g;在选定的浓度范围内抑制剂对PPO的抑制作用大小为:NaHSO3﹥L-cys﹥Vc﹥柠檬酸。

  8. 雪莲果-西番莲混合果酒发酵工艺的研究%Study on the Fermentation Technology of the Compound Wine of Yacon and Passion Fruit

    潘嫣丽; 农志荣


    [目的]优选雪莲果-西番莲混合果酒的发酵工艺.[方法]以雪莲果和西番莲果为原料,研究了糖度、酵母用量、温度、酸度和雪莲果与西番莲果汁质量比对雪莲果-西番莲混合果酒发酵的影响.[结果]糖度、温度、活性干酵母用量和酸度对混合果酒发酵的影响较大,最佳发酵条件为:混合果汁含糖量23%,雪莲果汁与西番莲果汁质量比为9/1,活性干酵母用量0.010%,温度25℃,pH值4.0.[结论]最佳发酵条件下可以获得色泽淡黄自然、透明,果香与酒香和谐,入口清爽,酒精度约11.7%(V/V)的雪莲果-西番莲混合果酒,且发酵结果比较稳定,达到工艺要求.%[ Objective] The fermentation technology of the compound wine of yacon and passion fruit was optimized through the research.[ Method] The effect of the content of initial sugar, the amount of yeast, the temperature, the acidity and the ratio yacon/passion on the fermentation of the compound wine of yacon and passion fruit as raw material was studied. [ Result ] The fermentation technology of the compound wine was the content of initial sugar, the temperature, the amount of yeast and the acidity greatly affect the fermentation and the best fermentation condition was logy the content of initial sugar in mixed juice was 23%, the ratio of yacon/passion was 9/1, the amount of active dried yeast was 0.010%, the temperature was 25 ℃ and the pH value was 4.0. [ Conclusion ] Under the optimum condition, the wine with natural color of light yellow, transparent, harmonious smell of both fruit and wine could be produced, which was tasting with the alcohol of approximately 11.7% (V/V). The fermenting technique was stable and met the technical requirement.

  9. 鲜切雪莲果护色保脆效果的研究%Study on Crisp-protection and Browning Preventing Technology of Fresh-cut Yacon

    刘帅; 邓洁红; 敬小波; 刘永红


    Taking fresh yacon as material ,the optimized temperature and time on blanching ,most effective color fixative and hardner were studied .The results showed that ascorbic acid,cysteine and NaCl were all browning inhibitors ,while the ascorbic acid had the best effect on inhibiting the PPO activity .The optimal technology parameters were as follows:The temperature and time on blanching sliced yacon were 70℃and 1min.After washed and drained off,the sliced yacon was soaked in 1% ascorbic acid solution and 0.1%calcium chloride solution successively for 10 min respectively,with the ratio of solid to solution 1∶1.5g/mL.After dried in air,the sliced yacon was packed and stored in 4℃to have ideal color,hardness and fructo-oligose content.%以雪莲果为试材,研究鲜切雪莲片护色保脆工艺,筛选出鲜切雪莲果的最佳热烫温度及时间、最佳护色剂以及硬化剂。结果表明:抗坏血酸、半胱氨酸和氯化钠都有抑制褐变的效果,但抗坏血酸的护色效果最好。最优工艺参数为:雪莲果片经热烫处理(70℃,1min)后,用冷水冲洗沥干,依次浸泡于1%抗坏血酸溶液,0.1%氯化钙溶液各10min,料液比为1∶1.5 g/mL,晾干后将雪莲果片放入保鲜袋中密封,4℃低温贮藏,获得颜色、硬度、低聚果糖含量等指标均理想的雪莲果片。

  10. Study of fermentation process in yacon-passion fruit mixed vinegar%雪莲果西番莲复合果醋发酵工艺的研究

    潘嫣丽; 黄友琴; 黄夏; 姜元欣; 梁荣慧; 朱其斌; 朱才


    Yacon and passion fruit were selected to make fermented yacon-passion fruit mixed vinegar by dry activate wine yeast and acetobacter in liquid fermentation. The ethanol fermentation, acetic acid fermentation and fruit vinegar purification conditions were studied to determine the best process. Results showed that the best ethanol fermentation condition is initial sugar content 14%, yeast inoculum 0.012% and fermentation temperature 28℃;The best acetic acid fermentation condition is fermentation temperature 34℃, ethanol content 8%vol, fermentation period 4d, vaccination content 4%. Diatomite content 0.06% yield a good purification rate and led to a transmittance rate 90.5%. Final product of yacon-passion fruit mixed vinegar is purified with a strong vinegar smell. It has all the delightful characteristic of both yacon and passion fruit.%以雪莲果和西番莲为原料,选用葡萄酒用活性干酵母、醋酸杆菌作为发酵菌种进行液体发酵酿造雪莲果西番莲复合果醋,对酒精发酵、醋酸发酵及果醋澄清等工艺进行研究,确定最佳加工工艺参数.结果表明:酒精发酵的最佳条件为:初始糖度14%,酵母菌接种量0.012%,发酵温度28℃;醋酸发酵的最佳条件为:发酵温度34℃、酒精度8%vol、发酵时间4d、接种量4%;硅藻土用量为0.06%,澄清效果较佳,透光率可达90.5%.酿制出来的雪莲果西番莲复合果醋澄清透亮,醋味浓郁,同时具有雪莲果和西番莲的特殊清香味.

  11. Scale-up production of yacon fruit vinegar by Acetobacter%醋酸杆菌发酵雪莲果生产果醋饮料工程放大实验研究

    黄晓宾; 罗荣华; 张茜; 黄彪; 李媛媛; 唐湘华


    Using yacon fruits as main raw materials, yacon fruit vinegar was produced by two stages of alcoholic fermentation and acetic fermentation in 200L fermentor. The fermentation time was 200h and acetic acid concentration could reach 24.18g/L. The components of fermentation product were analyzed by GC-MS. The content of acid material reached 82.34%, in which, acetic acid content was 74.70%. The scale-up experiments provided an important reference for development of liquid fermentation fruit vinegar beverage.%通过以雪莲果为主要原料在200L发酵罐中经过酒精发酵和醋酸发酵2个阶段,获得雪莲果果醋产物,总发酵时间为200h,醋酸浓度可达到24.18g/L,对发酵产物进行GC-MS分析,发酵产物中酸类物质的含量占82.34%,其中醋酸的含量占到总量的74.70%.该放大实验的研究为液态发酵果醋饮料的发展和技术提升提供了重要的基础.

  12. 雪莲果马蹄蜂蜜保健果冻的工艺研究%Application of Health Care Jelly of Yacon, Chinese Water Chestnut and Honey

    李冬梅; 邓桂容; 余中美


      以雪莲果、马蹄、蜂蜜为主要原料,以果冻粉为主要胶体,通过正交试验对雪莲果果汁的护色、果冻的生产工艺及配方进行了研究。结果表明,最佳工艺参数为复合果汁(雪莲果汁∶马蹄汁为2∶1)20%,果冻粉1.0%,蜂蜜10%,柠檬酸0.10%。%With fresh yacon juice,Chinese water chestnut juice,honey as the main raw material, and jelly powder as the main colloidal substances, using orthogonal test, the color protection of yacon juice,the optimum formula and production process of jelly were studied.The results showed that the optimum process parameter were compound fruit juice 20%, jelly powder 1.0%, honey 10%, critic acid 0.10%.

  13. 雪莲果低聚果糖粗提液除杂工艺的研究%Removing impurity technology for fructooligosaccharide coarse extraction liquid of yacon

    周文美; 彭海文; 王照波


    The lime-milk 3-phosphate method is selected to remove the impurity of the fructooligosaccharide coarse extraction liquid of yacon. The optimum process conditions of the limemilk 3-phosphate method removing impurity can be divided into two types by different process purpose: The first, the pH value is 11.5 and the temperature is 40 ℃after adjustment of lime-milk, after joining phosphoric acid the pH value is 7 and the temperature is 80 ℃, the effect of removing impurity is good and the color value can reach 0.581. The second, the pH value is 11 and the temperature is 40 ℃ after adjustment of lime-milk, after joining phosphoric acid the pH value is 7 and the temperature is 90 %, the loss of fructooligosaccharide is only 5.45%.%选用石灰乳-磷酸法对低聚果糖粗提液进行除杂,石灰乳-磷酸法除杂的最佳工艺条件按工艺目的可分为2种:石灰乳调后的pH值11.5,加入石灰乳后的温度40℃,磷酸调后的pH值7,加入磷酸后的温度80℃,除杂效果好,色值可达到0.581;石灰乳调后的pH值11,加入石灰乳后的温度40℃,磷酸调后的pH值7,加入磷酸后的温度90℃,低聚果糖损失率低,仅为5.45%。

  14. Optimal Extracting Conditons of Flavonoids from Yacon Leaves%雪莲果叶中黄酮的提取工艺优化

    陈红惠; 刘芳; 沈清清


    In order to determine the best extract craft of flavonoids from Yacon leaves, the orthogonal experiment is used to optimize the condition, the effects of ethanol volume concentration, material- liquid ratio, extraction temperature, extraction time are researched. The optimal operational conditions of the extraction are:ethanol volume concentration 40%, solid to liquid ratio 1∶30 (g/mL) , extraction temperature 70℃, extraction time 1.5h, and extration twice. Under these conditions, the extracting yield is 53.41 mg/g. The optimized extract craft is stable with high extracting ratio.%为优化雪莲果叶黄酮的提取工艺条件,采用正交实验法,研究溶剂浓度、料液比、浸提温度和浸提时间4个因素对雪莲果叶黄酮提取量的影响。确定了雪莲果叶黄酮提取的最优条件为用体积浓度40%的乙醇,在料液比为1∶30(g/mL)的溶剂条件下在70℃提取1.5 h,提取2次,在此条件下黄酮含量提取量达到53.41 mg/g。通过工艺优化,雪莲果叶黄酮得率高,稳定性好。

  15. Ipomoea batatas and Agarics blazei ameliorate diabetic disorders with therapeutic antioxidant potential in streptozotocin-induced diabetic rats.

    Niwa, Atsuko; Tajiri, Takashi; Higashino, Hideaki


    Ipomoea batatas, Agaricus blazei and Smallanthus sonchifolius are known to favorably influence diabetes mellitus. To clarify their antidiabetic efficacy and hypoglycemic mechanisms, we treated streptozotocin-induced diabetic rats with daily oral feeding of powdered Ipomoea batatas (5 g kg(-1) d(-1)), Agaricus blazei (1 g kg(-1) d(-1)) or Smallanthus sonchifolius (4 g kg(-1) d(-1)) for 2 months. Treatments with Ipomoea batatas or Agaricus blazei, but not Smallanthus sonchifolius, significantly suppressed the increases of fasting plasma glucose and hemoglobin A1c levels, and restored body weight loss during diabetes. Serum insulin levels after oral glucose administration tests increased along the treatments of Ipomoea batatas or Agaricus blazei. Moreover, Ipomoea batatas and Agaricus blazei reduced superoxide production from leukocytes and vascular homogenates, serum 8-oxo-2'-deoxyguanosine, and vascular nitrotyrosine formation of diabetic rats to comparable levels of normal control animals. Stress- and inflammation-related p38 mitogen-activated protein kinase activity and tumor necrosis factor-α production of diabetic rats were significantly depressed by Ipomoea batatas administration. Histological examination also exhibited improvement of pancreatic β-cells mass after treatments with Ipomoea batatas or Agaricus blazei. These results suggest that hypoglycemic effects of Ipomoea batatas or Agaricus blazei result from their suppression of oxidative stress and proinflammatory cytokine production followed by improvement of pancreatic β-cells mass.

  16. 微波辅助提取雪莲果中低聚果糖的工艺优化%The Process Optimization on the Extraction of Fructo-oligosaccharides from Yacon by Microwave-assisted Extraction

    邓加聪; 徐慧诠; 郑虹; 张文森; 倪丽丹


    雪莲果作为试验材料,利用微波辅助提取法对雪莲果中的低聚果糖进行提取。在单因素试验结果的基础上,采用正交试验设计,对雪莲果中低聚果糖的提取工艺进行优化,获得其最佳的提取工艺参数为微波时间180 s,微波功率700 W,提取温度90℃,提取时间80 min,液料比40∶1(mL/g)。在此条件下,微波辅助提取低聚果糖的提取率为51.33%,比未优化前38.56%的提取率提高了0.33倍。%The process on the extraction of fructo-oligosaccharides from yacon was studied using microwave assisted extraction method. On the basis of single factor experiment , the extraction of fructo-oligosaccharides from yacon were optimized by the orthogonal experimental design .The results showed that the optimal conditions were microwave time 180 s, microwave power 700 W, extraction temperature 90℃, extraction time 80 min, liquid material ratio 40 ∶ 1 mL/g. Under optimization conditions, the extraction rate of microwave assisted extraction of oligosaccharide fructose was 51.33%,and the extraction rate was 0.33 times more than 38.56%of before optimization.

  17. Study on the growth promoting effect of yacon powder on Bifidobacteria in vitro%雪莲果粉对双歧杆菌的体外促生长作用研究

    吴三林; 刘芳; 贺琴; 刘超; 李书华


    研究了雪莲果粉对3种双岐杆菌(长双歧杆菌、短双歧杆菌和两歧双歧杆菌)体外生长的影响。结果表明,雪莲果粉对3种双歧杆菌的体外生长均有显著的促进作用,优于葡萄糖作碳源时的生长效果,同时对不同的双歧杆菌的促进作用不完全一致。雪莲果粉浓度为1.6%-2.4%(m/v)时长双歧杆菌增殖效果最明显,0.8%-1.6%(ndv)时短双歧杆菌促生长效果明显。1.2%-2.4%(m/v)两歧双歧杆菌促生长效果明显。%In this experiment,yacon powder instead of glucose which could be used as acarbohydrate source in the culture medium. The growth of three Bifidobacteria:B.Iongum,B.breve,B.bifidurn in vitro was studied. The results showed that yacon powder had significant effect to promote the growth of the three Bifidobacteria in vitro,the effect was better than that of glucose used as a carbohydrate source. Further more,promoting effect was different for different Bifidobacterium. The most significantly proliferation effect for B.Iongum,B.breve and B.bifidum were 1.6% -2.4% ,0.8% -1.6%, 1.2% -2.4%, respectively.

  18. Fermentation of yacon-passionflower mixed wine with double yeast strains%雪莲果-西番莲复合果酒双酵母发酵工艺的研究

    潘嫣丽; 黄友琴; 黄夏; 覃海元; 姜元欣


    Using yacon and passionflower as raw materials, effect of double yeast combination, yeast inoculum, addition of sodium bisulfite, pH and the initial sugar content on sugar residue, alcohol content and sensory quality of yacon-passionflower mixed wine are studied. The results showed that the ideal combination was white pear yeast and active dry yeast. Main factors that influence sugar residue, alcohol content and sensory quality are yeast inoculum, addition of sodium bisulfite, pH value and initial sugar content. The optimal fermentation conditions are as follows, yeast inoculum 15×l04cfu/ml, sodium bisulfite 0.006%, pH value 4.0 and initial sugar content 25%.%以雪莲果和西番莲果为原料,研究了双酵母组合、酵母接种量、亚硫酸氢钠用量、pH值、初始加糖量对雪莲果-西番莲复合果酒残糖、酒精度和感官品质的影响.结果表明,白梨酵母-活性干酵母组合较理想;影响雪莲果西番莲复合果酒发酵残糖、酒精度和感官品质的主要因素为酵母接种量、亚硫酸氢钠用量、pH值、初始加糖量,最佳发酵条件为酵母接种量15×104个/mL、亚硫酸氢钠用量为0.006%、pH值为4.0、初始加糖量25%.

  19. 雪莲、脐橙复合果汁的护色及感官评价%Methods of color protection and sensory evaluation of compound juice of yacon and navel orange

    王琼波; 郭明月; 李囡囡; 王可可; 刘素; 芦利娟


    Navel orange could protect the color in compound juice of yacon and navel orange,because it could inhibit the activity of polyphenol oxidase. The color-protection effects of navel orange,ascorbic acid (Vc) and citric acid on compound juice of yacon and navel orange were studied. And the optimum combination of navel orange and composite color protection agent was investigated by orthogonal test. Fuzzy mathematical sensory evaluation was applied to compound juice. The results showed that the color protection effect of composite color protection agent combined with navel orange was better than single. The best ratio was 0.02% Vc,0.3% citric acid, 15% navel orange. The result of fuzzy mathematical comprehensive evaluation was excellent. And it verified that sensory quality of the compound juice was good ,and it would be accepted by consumers.%在雪莲果、脐橙复合果汁中,脐橙可抑制多酚氧化酶的活性,具有护色作用。分别研究了脐橙、抗坏血酸(VC)和柠檬酸对复合果汁的护色效果,并通过正交实验确定了脐橙与复合护色剂的最优组合;用模糊数学法对复合果汁进行感官评价。结果表明:复合护色剂与脐橙的联合护色效果较好,其最佳配比是0.02% VC,0.3%柠檬酸,15%脐橙,此时复合果汁中残余PPO相对酶活为0.19%。模糊数学法对复合果汁的感官综合评价结果为"优",表明该果汁的感官性能很好,易于被消费者认可。

  20. HPLC法测定不同储藏条件及时期雪莲果块根中绿原酸含量%HPLC Analysis of Chlorogenic Acid Content in Yacon Tubers under Different Storage Conditions and Storage Time

    魏军香; 张跃进; 梁宗锁; 任怀远; 高锡忠


    采用超声波提取、高效液相色谱法测定两种储藏条件下随储藏时间延长雪莲果块根中绿原酸含量的动态变化,并对块根中绿原酸提取方法进行优化,同时考察HPLC方法的精密度和准确度.结果表明,提取溶剂采用φ=50%甲醇、溶剂量50倍、提取时间40 min为最佳条件.方法精密度和准确度表明,用乙腈(φ=0.1%)磷酸水溶液Ⅴ(乙腈)∶Ⅴ(磷酸)=15∶85洗脱、流速1.0 mL·min-1、柱温30℃、检测波长327 nm的色谱条件可靠.用此方法测定绿原酸含量结果表明,两种储藏条件下随储藏时间延长,绿原酸含量均呈先缓慢下降后加剧减少的变化趋势.建议以绿原酸为利用目标的应选用短期储存,即以低温储藏85 d以内为佳.%The dynamic change of chlorogenic acid content in yacon tubers under two different storage conditions was analyzed by HPLC and ultrasonic extraction. The extraction technology was optimized and tests were conducted to study the precision and accuracy of the method. Results indicated that the optimum condition for ultrasonic extraction of chlorogenic acid in yacon tubers was as follow; (p=50% methanol as the dissolving solution, 50 fold solvent dosage, extracted for 40 min. The precision and accuracy test result of HPLC method showed that the chromatographic conditions were reliable. The contents of chlorogenic acid under two storage conditions were determined by this method and the result showed that content of chlorogenic acid declined gradually at beginning but rapidly afterwards as the extension of the storage time, so the best storage condition and time is within 85 days under 4 "C when chlorogenic acid in tubers is the main pursuit.

  1. 雪莲果低聚果糖粗提液的脱色工艺的研究%Discoloration technology of crude extraction of fructo-oligosaccharide from yacon

    罗英; 周文美; 王照波


    Crude extraction of fructo-oligosaccharide from yacon was discolored with resin. The ~ults showed that efficiency of discoloration with 201×7 (717) strong alkaline anion exchange resin was the best and the optimum conditions were as follows, the flow rate 2ml/min, adsorption temperature 30℃, concentration of fructo-oligosaccharide 1.72%. Discoloration rate reached 90.8% under the optimum conditions.%采用树脂脱色法对低聚果糖粗提取液进行脱色处理,试验结果表明,201×7(717)强碱性阴离子交换树脂对雪莲果低聚果糖提取液中色素的脱除效果最好.最佳脱色条件:上柱流速2mL/min,吸附温度30℃,低聚果糖浓度1.72%.在最佳条件下进行验证试验,脱色率可达90.8%.

  2. 雪莲薯多糖浸提工艺及其对羟自由基清除作用研究%Study on the extraction technology of polysaccharide from yacon and the scavenging effect on the hydroxyl free radical

    吕明生; 王淑军; 徐兴权; 盘赛坤; 刘姝; 张兆兵


    采用热水浸提法提取雪莲薯多糖,对最佳提取工艺参数分别进行单因素和正交实验,结果表明,对浸提效果影响程度的顺序为:浸提时间>浸提次数>浸提温度>料液比.最佳提取工艺参数为:浸提时间2h、浸提次数4次、浸提温度80℃、料液比1:25.雪莲薯多糖对羟自由基具有清除作用,当多糖浓度达到16mg/mL时,多糖对羟自由基清除率超过了50%.%The optimum extraction process methods using hot water to extract polysaccharide from yacon were studied. Experiments of single factor and L9 (34) orthogonal test were investigated. The order of factors effecting the quantity of the polysaccharide was extraction time, extraction times, extraction temperature, and solid to liquid ratio. The optimum extraction condition was extracting 2h, extracting 4 times, extraction temperature 80℃, and the solid to liquid ratio of 1∶25. While the concentration of polysaccharide was 16mg/mL, the yacon polysaccharide could scavenge more than 50% of the hydroxyl free radical.

  3. Process Parameter Optimization for Ultrasonic-assisted Osmotic Dehydration of Yacon%雪莲果超声波辅助渗透脱水工艺参数的优化

    石启龙; 赵亚; 郑亚琴


    The current study aimed to use response surface methodology to optimize process parameters for the osmotic dehydration of yacon under the assistance of ultrasonic. A series of one-factor-at-a-time experiments were conducted to investigate the effects of thosmotic dehydration time and temperature, ultrasonic power, sucrose concentration and ultrasonic treatment time on water loss (WL) and solid gain (SG). Further, quadratic regression orthogonal rotation combination design was used to model WL, SG and WL/SG ratio with respect to thosmotic dehydration time and temperature, sucrose concentration and ultrasonic treatment time, and the three models developed were analyzed by response surface methodology. Ultrasonic assis- tance was found capable of enhancing the smotic dehydration of yacon. In terms of the importance in affecting WL, the four investigated process parameters ranked in the following order: osmotic dehydration temperature, osmotic dehydration time, sucrose concentration, and ultrasonic treatment time, and the order for affecting SG was osmotic dehydration time, ultrasonic treatment time, osmotic dehydration temperature, and sucrose concentration, and for affecting WL/SG ratio osmotic dehydration time, sucrose concentration, ultrasonic treatment time, and osmotic dehydration temperature. The optimal ultrasonicassisted osmotic dehydration parameters were osmotic dehydration temperature of 41 ℃, osmotic dehydration time of 1.7 h, sucrose concentration of 60.18 %, and ultrasonic treatment time of 35 min. Under the optimal process conditions, An average SG/WL ratio of 0.059 was achieved.%以渗透脱水温度、时间、蔗糖质量分数、超声波功率和处理时间为因素,以失水率(waterloss,WL)和固形物增加率(sugargain,SG)为指标,通过单因素试验,研究雪莲果的渗透脱水工艺参数。以渗透脱水温度、时间、蔗糖质量分数、超声波处理时间为因素,以WL、SG和二者比值(WL

  4. Effects of Different Stabilizers on the Stability of Cloudy Juice of Yacon%不同稳定剂对雪莲果浑浊汁稳定性的影响

    敬小波; 邓洁红; 刘帅; 刘永红


    采用单因素和正交试验的方法研究不同稳定剂及其复配制剂对雪莲果浑浊汁的稳定效果。结果表明,单一稳定剂的稳定效果列于前三位的为海藻酸钠、果胶、明胶;该三种稳定剂复合制剂的稳定效果优于单一稳定剂,其中以0.05%海藻酸钠+0.05%果胶+0.04%明胶配制的复合稳定剂对雪莲果浑浊汁的稳定效果最好,在4℃条件下储藏40 d的果汁自然分层率为0.70%。%Using single factor and orthogonal test methods, we studied the stabilizing effects of different stabilizers and their compound stabilizer on the cloudy juice of yacon. The results showed that, the stabilizing effects of the single stabilizer from high to low were sodium alginate, pectin and gelatin, the stabilizing effect of the compound of the three kind of stabilizers was better than that of single stabilizer, the stabilizing effect of compound stabilizer 0.05%sodium alginate+0.05%pectin+0.04%gelatin was the best, and the naturally layered rate was 0.70%when stored at 4℃for 40 d.

  5. 8种杀菌剂对雪莲果褐斑病的室内毒力测定%Toxicity Determination of 8 Fungicides against Brown Spot of Yacon in Laboratory

    姚昕; 涂勇


    8种杀菌剂对雪莲果褐斑病的室内毒力测定结果表明:供试药剂毒力由高到低依次为325g/L苯甲·嘧菌酯悬浮剂、10%苯醚甲环锉水分散粒剂、206.7g/L噁酮·氟硅唑乳油、125g/L氟环唑悬浮剂、250g/L吡唑嘧菌酯乳油、60%唑醚·代森联水分散粒剂、50%醚菌酯水分散粒剂和46%氢氧化铜水分散粒剂。以325g/L苯甲·嘧菌酯悬浮剂的抑制作用最好,其EC50为0.28mg/L。%Fungal toxicity testing indicated that the inhibition of eight kinds of fungicides against brown spot of yacon were very different and their toxicity from high to low were followed by 325g/L benzoic,azoxystrobin, 10%difenoconazole file, 206.7g/Ldioxanone flusilazole, 125g/L epoxiconazole, 250g/L pyrazole azoxystrobin, 60% ether metiram, 50% water kresoxim and 46% cupric hydroxide respectively,and 325g/L Benzene armour was the best inhibition. Its EC50 was only 0.28mg/L.

  6. 雪莲果栽培技市

    朱龙璋; 张学明


    @@ 雪莲果是一种新型生态根茎水果,原产于南美洲安第斯山,当地人称"YACON",音译"亚贡"(神果之意),属菊科向日葵属,学名:SMALLANTHUS SONOHIFLIUS.其植物形态酷似洋姜,枝杆像苎麻,可生长到2~3米,成熟时株顶先后开出5朵娇艳的葵花,块根似蕃薯,生食熟食皆可.


    Scher, Caroline Fenner; Brandelli, Adriano; Noreña, Caciano Zapata


    .... However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leaching, which might be diminished if blanching temperature - time conditions are correctly employed...

  8. 亚贡引种观察及栽培技术



    亚贡(Smallanthus sonchifolius)又称亚龙果、雪莲果,英文名Yacon,原产于秘鲁南部、玻利维亚西部的安第斯高原地区,为菊科向日葵属多年生草本植物,常作一年生栽培。肉质块根肥大,呈甘薯型,为主要食用部分。“亚贡”,在其产地土著语中,意思是“我的水”。块根含水量为70%-93%,味道甘甜,口感清脆如同荸荠,当地主要作为水果生食。亦可水煮、油炸等,加工后食用。

  9. Bioactive extracts and chemical constituents of two endophytic strains of Fusarium oxysporum

    Andréa M. do Nascimento


    Full Text Available Ethyl acetate extracts of cultures grown in liquid Czapek and on solid rice media of the fungal endophyte Fusarium oxysporum SS46 isolated from the medicinal plant Smallanthus sonchifolius (Poepp. H. Rob., Asteraceae, exhibited considerable cytotoxic activity when tested in vitro against human cancer cells. Chromatographic separation yielded anhydrofusarubin (1 and beauvericin (2 that were identified based on their ¹H and 13C NMR data. Compounds 1 and 2 showed the strongest cytotoxic activity against different cancer cell lines. Compound 2 also showed promising activity against Leishmania braziliensis. Hexanic extract of F. oxysporum SS50 grown on solid rice media also afforded a mixture of compounds that displayed cytotoxic activity against different cancer cell lines. Chemical analysis of the mixture of compounds, investigated by gas chromatography-mass spectrometry (GC-MS, showed that there was a predominance of methyl esters of fatty acids and alkanes.

  10. Antimicrobial activity from endophytic fungi Arthrinium state of Apiospora montagnei Sacc. and Papulaspora immersa

    Henrique Pereira Ramos


    Full Text Available Papulaspora immersa and Arthrinium state of Apiospora montagnei Sacc. were isolated from the roots of Smallanthus sonchifolius (yacón. The crude extracts from their cultures inhibited the growth of Staphylococcus aureus, Kocuria rhizophila, Pseudomonas aeruginosa and Escherichia coli. The more relevant results were observed in the ethyl acetate extract from P immersa against P aeruginosa (90 µg/mL and ethyl acetate extract from Arthrinium state of A montagnei Sacc. against P aeruginosa (160 µg/mL. The two endophytic fungi isolated from yacón roots as well as their antimicrobial activity detected in the crude extracts cultures were being reported for the first time.Mesmo havendo grandes investimentos, a resistência a fármacos continua sendo um grave problema de saúde pública. Produtos naturais têm prevalecido como a maior fonte de novas drogas e muitos deles são isolados de sistemas simbióticos: microorganismos-plantas. Os fungos endofíticos Papulaspora immersa e Arthrinium state of Apiospora montagnei Sacc. foram isolados de raízes de Smallanthus sonchifolius (yacón. Extratos de culturas destes fungos apresentaram atividade antibacteriana frente Staphylococcus aureus, Kocuria rhizophila, Pseudomonas aeruginosa e Escherichia coli, sendo as mais relevantes observadas nas frações acetato de etila provenientes dos fungos P. immersa e Arthrinium state of Apiospora montagnei Sacc. frente a P. aeruginosa, apresentando CIM de 90µg/mL e 160µg/mL, respectivamente.

  11. Production of A Yacon Lactic Acid Fermentation Beverage from Yacon by Lactic Acid Bacteria%雪莲果乳酸菌发酵饮料的研制

    罗水忠; 郑志; 潘利华; 姜绍通



  12. Development of Functional Yacon Beverage%功能性雪莲果饮品研制

    章晓雅; 郑剑



  13. 雪莲果发酵乳的研制%Development of yacon yoghurt

    杜秀虹; 岳艳玲



  14. 雪莲果的组织培养%Tissue Culture of Yacon

    刘德江; 申健; 李虎林; 丛慧颖



  15. Exploitation of Nontraditional Corp, Yacon, in Breast Cancer Prevention Using Preclinical Rat Model


    administration, rats were randomized to one of four diet groups and 30 rats per group: AIN 93G (control) or AIN 93G supplemented with 150 g, 300 g or 600 g...inositol, including glucose-6-phosphate, inositol 1-phosphate, and myo-inositol, suggest that the special diet may include supplementation of one or...transported as their carnitine -conjugates for further beta-oxidation in the mitochondria. Alternatively, elevated levels of circulating MCFAs and shorter

  16. Características de los trabajos publicados sobre las propiedades de las plantas en revistas médicas peruanas

    Oscar G. Pamo-Reyna


    Full Text Available Objetivo. Determinar las características de los trabajos originales sobre las propiedades de las plantas publicadas en revistas médicas peruanas. Material y métodos. Se revisó las bases de datos bibliográficas SciELO Perú y SISBIB para el período 2004-2008. Resultados. En 14 revistas se halló 825 trabajos originales, de los cuales 45 fueron incluidos en el estudio. El número de trabajos por años fue 3 (2004, 5 (2005, 9 2006, 13 (2007 y 15 (2008. Las revistas que publicaron mayor proporción de artículos sobre plantas fueron revistas de facultades de medicina: Rev Med Vallejiana (33%, Horizonte Médico (29% y An Fac Med (13%. Las instituciones que más publicaron fueron la Universidad Nacional Mayor de San Marcos (45,5%, Universidad San Martín de Porres (22% y Universidad Nacional de Trujillo (13%. De un total de 226 autores, 11 de ellos realizaron el 22,1% de la producción total. De 57 plantas estudiadas, las más investigadas fueron Lepidium sp. (maca, Croton palanostigma (sangre de grado, Calophyllum brasiliense (lagarto caspi y Smallanthus sonchifolius (yacón. Los potenciales usos más estudiados fueron nutritivos, antineoplásicos, antioxidante, hipoglicemiante e hipotensor arterial. Seis (13,3% trabajos fueron clínicos y el resto fue de tipo experimental o bioquímico. Conclusión. La producción científica médica relacionada con las propiedades de las plantas y publicada es escasa aunque creciente, se realiza en las universidades públicas y privadas, la participación privada es casi nula; y, existe una élite de investigadores que gran producción de trabajos.

  17. Antidiabetic activity of traditional medicines in genetically type 2 diabetic mice%中药治疗遗传性2型糖尿病作用机制的研究

    石田寅夫; 王威; 三浦俊宏


    The present review summarizes the antidiabetic activity of Fuscoporia oblique (Fuscoporia Murr.), Samallanthus sonchifolius (Compositae) and Tangzhiqing, traditional medicines, in KKAy mice, an animal model of genetically type 2 diabetes with hyperinsulinemia. The water extract of Fuscoporia oblique (FO) reduced the blood glucose of KK-Ay mice 4 hours after a single oral administration when compared with the control. FO reduced the blood glucose of KK-Ay mice 6 weeks after repeated administration, and also significantly decreased the plasma insulin of KK-Ay mice under similar conditions. However, FO did not affect the blood glucose in normal mice. FO decreased the blood glucose in an insulin tolerance test. These results suggest that the antidiabetic activity of FO is derived, at least in part, from a decrease in plasma insulin, due to the decrease of insulin resistance. The water extract of the leaf of Samallanthus sonchifolius (Yacon) reduced the blood glucose and cholesterol of KK-Ay mice 6 weeks after repeated administration. However, Yacon did not affect the blood glucose in normal mice. Yacon also improved hyperglycemia after glucose tolerance. Yacon tended to decrease the blood glucose in an insulin tolerance test. These results suggest that Yacon is useful for hyperglycemia and hyperlipidemia of type 2 diabetes. Tangzhiqing (TZ) (Mixture of Mulberry Leaf, Lotus Leaf, Danshen Root, and Hawthorn Leaf) reduced the blood glucose, total cholesterol and triglyceride levels of KK-Ay mice 4 weeks after oral administration. TZ also improved sucrose or maltose tolerance. The maltase activity in small intestine significantly decreased in the TZ-treated KK-Ay mice. These results support the hypothesis that TZ improves glucose metabolism by reducing of ot-glycosidase activity. Therefore, it may be that TZ has a beneficial effect on hyperglycemia and hyperlipidemia in type 2 diabetes.%小结了 Fuscopria oblique褐孔

  18. Study on the processing technology of yacon fruit vinegar%雪莲果果醋的试制

    阚欢; 和润喜



  19. 低糖雪莲果蛋糕的研制%Preparation of Low-sugar Yacon Cake

    杜秀虹; 李春发


    以雪莲果果浆、面粉、白砂糖、鸡蛋等为原料,研制营养丰富、品味纯正、适合广大消费者及特殊人群需求的低糖雪莲果蛋糕.通过正交试验确定最佳产品配方为:鸡蛋500 g、白砂糖70g、面粉300g、雪莲果果浆125 g,可生产出风味独特、营养丰富的低糖雪莲果蛋糕.

  20. Research and development for yacon fruit rice wine%雪莲果露型黄酒的研发




  1. 雪莲果无公害栽培技术%Pollution Free Cultivation Techniques of Yacon



    雪莲果有较高的营养价值及保健作用,市场需求逐渐增加.连城县引种雪莲果种植成功,667 m2产量达2 500~3 000 kg,效益可观,本文介绍了雪莲果的特征特性及无公害栽培技术.

  2. Producing of yacon healthy ice cream%雪莲果保健冰淇淋的研制

    华景清; 蔡健



  3. Yacon适宜移栽密度的确定%A Study on the Planting Density of Yacon

    申健; 李虎林; 刘德江



  4. Study on stability of a yacon beverage%雪莲果饮料稳定性的探讨




  5. 雪莲果复合果汁饮料的研制%Development of Mixed Juice Drink of Yacon

    杜秀虹; 罗云清



  6. The study on suitable transplanting period of Yacon%Yacon适宜移栽期的确定

    申健; 李虎林; 全英华; 孙立娟



  7. 低糖雪莲果果酱的研制%Prearation of Low-sugar Yacon Jam




  8. difusividad, masa, humedad, volumen y sólidos en yacón (Smallantus sonchifolius deshidratado osmóticamente

    Julio Rojas Naccha


    Full Text Available Se evaluó la capacidad predictiva de la Red Neuronal Artificial (RNA en el efecto de la concentración (30,40, 50 y 60 % p/p y temperatura (30, 40 y 50°C de la solución de fructooligosacaridos (FOS en la masa,humedad, volumen y sólidos en cubos de yacón osmodeshidratados, y en el coeficiente de difusividad efectivamedia del agua, con y sin encogimiento. Se aplicó la RNA del tipoFeedforwardcon los algoritmos deentrenamientoBackpropagationy de ajuste de pesosLevenberg-Marquardt, usando la topología: error metade 10-5, tasa de aprendizaje de 0.01, coeficiente de momento de 0.5, 2 neuronas de entrada, 6 neuronas desalida, una capa oculta con 18 neuronas, 15 etapas de entrenamiento y funciones de transferencialogsig-purelin. El error promedio global por la RNA fue 3.44% y los coeficientes de correlación fueron mayores a0.9. No se encontraron diferencias significativas entre los valores experimentales con losvalores predichos porla RNA y con los valores predichos por un modelo estadístico de regresión polinomial de segundo orden (p >0.95.Palabras clave:Red Neuronal Artificial (RNA, difusividad efectiva, yacón, deshidratación osmótica

  9. Antifungal activity of extracts from endophytic fungi associated with Smallanthus maintained in vitro as autotrophic cultures and as pot plants in the greenhouse

    Fungal endophytes associated with leaves, lateral shoots, and roots of Echinacea purpurea, a medicinal plant used by Native Americans, were evaluated for antifungal activity as well as larvicidal, adulticidal, and repellent activities against Aedes aegypti. A total of 39 fungal isolates were identif...

  10. 雪莲果染色体数目及核型分析%Chromosome Number and Karyotype Analysis of Yacon

    李建军; 杨影丽; 范念斯; 李景原; 周延清


    雪莲果为菊科多年生双子叶草本植物,容易产生变异形成新的种系,为了确定我国引种雪莲果的染色体数目,采用0.002 M的8-羟基喹啉溶液预处理雪莲果根尖3~4 h,经卡诺氏液固定、酸解去壁、卡宝品红染色等步骤,对雪莲果进行了染色体数目的确定及体细胞染色体核型分析,结果表明雪莲果的染色体数目为2n=52=30m+22sm,核型属于Stebbins核型分类中的“2B”类型.%A dual immunohistochemical technique is used to detect the effect of horse radish peroxidase (HRP) and alkaline phosphatase (AP) labeling on Fos expression in catecholaminergic neurons of the neucleus of solitary tract (NTS) of rats during restraint water-immersion stress (RWIS). One method is that horse radish peroxidase (HRP) labeled Fos and TH in turn, and then using diaminobenzidine hydrochloride (DAB), intensified with 0. 05% cobalt chloride and 0. 05% nickel ammonium sulfate, to visualize Fos-immunoreactive neurons (Fos-IR) , and DAB to TH-immunoreactive neurons (TH-IR). The other method is that HRP labeled Fos and alkaline phosphatase (AP) labeled TH neurons, and then using DAB and 5-bromo-4-chloro-3- indolylphosphate (BCIP)/nitroblue tetrazolium (NBT) to visualize Fos-IR and TH-IR respectively. Fos-IR nuclei, TH-IR, Fos and TH double labeled neurons evidently increase in stressed rats. The two methods all fit to reveal the phenotypic nature of the activated neurons. But using HRP labeling Fos and TH respectively would cost much more time and lead to a nonspecific immunoreactivity, and if the antibodies come from different species in origin, HRP/AP is a priority.

  11. Research of Yacon Pulp Color-Retention Formulation%雪莲果果浆护色配方的研究

    杜秀虹; 岳艳玲; 李竹英


    选用VC、柠檬酸、亚硫酸钠3种护色剂对雪莲果果浆进行护色正交试验,分析比较不同护色剂 对雪莲果果浆的护色效果.试验结果表明,3种护色剂的护色效果先后顺序依次为亚硫酸钠>柠檬酸>VC.最佳护色配方是:0.20%VC,0.20%柠檬酸,0.15%亚硫酸钠,3者共同使用时可取得良好的护色效果.

  12. 雪莲果果粉生产工艺的探讨%Studies on the Processing Technology of Yacon Powder

    吴兵; 姚昕; 廖文龙; 张丰宜



  13. The Development of the Nutritional and Health Care Jelly of Yacon%营养保健型雪莲果果冻的工艺研究

    陈红惠; 彭光华; 周云波



  14. 雪莲果营养保健作用及其发展前景%Yacon Nutrition Health Care and the Development Prospects

    谢新民; 冯婷



  15. 雪莲果风味发酵乳的研制%Development of a yacon-flavored fermented milk drink

    宋淑红; 付香斌



  16. Develepment of the Mixed Fermented Wine of Yacon and Aloe%雪莲果、芦荟混合发酵酒的研制

    吴龙英; 吴翔; 杜兵



  17. 膳食纤维饮料生产工艺的研究%Study on processing technologies of dietary-fiber beverages of yacon




  18. 雪莲果乳酸发酵酸奶的研制%Study on processing of Lactobacillus-fermented yoghurt from yacon

    张萍萍; 赵士豪



  19. Effects of different fertilizer contents on Yacon yield%不同肥料用量组合对Yacon产量的影响

    申健; 李虎林; 刘德江; 权英华; 孙立娟


    研究了氮、磷、钾肥的用量对Yacon产量的影响.通过计算机模拟寻优,选出最佳施肥方案为:纯氮202.47~221.09 kg/hm2,磷肥96.6~143.4 kg/hm2,钾肥193.91~286.09 kg/hm2.

  20. 雪莲果根腐病菌生物学特性初步研究%Preliminary Studies on the Biological Characteristics of Root Rot from Yacon




  1. Preparation of the Compound Jam With Yacon and Passion Fruit%雪莲果与西番莲复合果酱的研制

    阚欢; 和润喜


    采用雪莲果、西番莲为主要原料,就雪莲果、西番莲复合果胶的生产工艺,不同原料配比、加糖量、pH、糖煮时间等4因素3水平正交试验,结果表明:复合料比1∶0.6、加糖量约40%、pH 2.4、糖煮时间30 min为最佳配方,得到一种营养强化,风味独特的新型果酱.

  2. Clarifying effect of yacon, pear and roxburgh rose mixture fermented fruit wine%雪莲果、梨、刺梨混合发酵果酒澄清效果探讨

    吴翔; 吴龙英



  3. 雪莲果叶茶的营养保健功能与加工技术%Nutrition and Health Functions and Processing Technology of Yacon Tea Leaf




  4. ICP-OES Determination of Trace Elements in Yacon by Microwave Digestion of Samples%微波消解ICP-OES法快速测定雪莲果中的微量元素

    彭靖茹; 甘志勇; 农耀京



  5. 雪莲果温温室白粉虱的发育起点温度和有效积温的研究%Study on Developmental Threshold Temperature and Effective Accumulated Temperature of Trialeurodes vaporariorum (Westwood) on Smallanthus sanchifalius



    以雪莲果为试材,在恒温10、15、20、25、30℃条件下对寄主雪莲果上的温室白粉虱(Trialeurodes vaporariorum (Westwood))各虫态以及全世代的发育历期、发育起点温度和有效积温进行了研究.结果表明:随着温度升高,其发育历期呈缩短趋势,发育速率与温度呈直线关系;雪莲果温室白粉虱卵、若虫、拟蛹、成虫和全世代的发育起点温度分别是(7.4±0.71)、(8.9±1.94)、(8.0±0.59)、(9.4±0.64)、(8.4±0.85)℃;对应的有效积温依次为(86.6±4.28)、(109.1±16.2)、(54.1±1.20)、(44.1±2.22)、(296.6±18.55)℃/d.依据发育起点温度和有效积温,预测出雪莲果温室白粉虱在西昌的年发生代数为6.4~7.3代,此结果符合田间发生规律和调查实际情况.

  6. Alternative pathway implicated as an influencing factor in the synthesis of theaflavin

    Van der Westhuizen, M


    Full Text Available the original method employed to acquire TFs. Forelle pear (44µM TF/g dry weight/h) and Yacon leaf (65µM TF/g dry weight/h) homogenates were tested for their TF synthesis capacity and found to have a larger TF synthesis capacity than a green tea leaf homogenate...

  7. 新特型药食水果--亚贡雪莲果种植物语系列之雪莲果


    @@ (一)认识雪莲果 雪莲果是一种稀有药用水果,原产南美洲的安第斯山脉,是当地印第安人的一种传统根茎食品,雪莲果在秘鲁俗名亚贡(YACON),即"神果"之意.

  8. Development ofyacon set yogurt%凝固型雪莲果酸奶的研制

    王良玉; 潘廷跳; 万漪; 吴春华; 欧阳琳君


    以脱脂乳和雪莲果为主要原料,研究凝固型雪莲果酸奶的加工工艺条件.通过单因素试验和正交试验确定凝固型雪莲果酸奶的最佳工艺参数.结果表明,凝固型雪莲果酸奶的最佳工艺条件为混合稳定剂添加量为0.15%、原料乳∶雪莲果汁=4∶6、糖添加量为4%、接种量为3%.在此条件下可以制得营养丰富,香甜适口的雪莲果酸奶.%With skimmed milk and yacon as the main raw materials, the processing conditions ofyacon set yogurt were studeded. The optimal technical parameters for the production of yacon set yogurt were determined by single-factor and orthogonal tests. The results showed that the optimal production conditions were as follows: mixed stabilizing agent 0.15%, ratio of milk to yacon juice 4:6, addition of sugar 4% and inoculum 3%. The yacon yogurt was nutritional and delicious.

  9. Othonna sonchifolia L. is an earlier name for Senecio cymbalarifolius L. (Asteraceae: Senecioneae

    Luvo Magoswana


    Full Text Available Background: Ongoing systematic studies in the African flora necessitate periodic nomenclatural adjustments and corrections.Objectives: To effect requisite nomenclatural changes.Method: Relevant literature was surveyed and type material located and examined.Results: A nomenclatural correction is necessary in Othonna L. and Senecio L. (Asteraceae.Conclusions: Othonna sonchifolia L. is recognised as the earliest name for Senecio cymbalarifolius (L. Less. and the new combination Senecio sonchifolius (L. J.C. Manning & Magoswana is provided for the species. Othonna cymbalarifolia is lectotypified and Senecio hastifolius (L. Less. is reinstated from synonymy as a species distinct from S. sonchifolius.


    Sarah Alves Gazeloto


    Full Text Available Resumo Constantemente, pessoas buscam qualidade de vida por meio da melhoria da alimentação e neste sentido a indústria de alimentos investe cada vez mais em produtos diferenciados. Este trabalho teve como objetivo a produção e avaliação de bebida achocolatada com adição de aveia e yacon. Foram produzidas três formulações, uma formulação padrão e duas com leite de baixa lactose, variando a quantidade de farinha de yacon, 0,88% (F1 e 1,74% (F2. Realizaram-se análises físico-químicas; análise colorimétrica e análise sensorial (escala hedônica com 80 provadores não treinados, para os atributos de cor, sabor, odor, avaliação global e intenção de compra. Os dados foram tratados estatisticamente por ANOVA e teste de Tukey ao nível de 5% de significância. Como resultado, obteve-se uma boa aceitação sensorial com notas 6 (gostei ligeiramente e 7 (gostei moderadamente para os atributos avaliados e o índice de aceitação entre 73,68% para a formulação 1 e 83,23% para a formulação padrão. Quanto à composição centesimal, o produto esteve dentro das especificações da legislação brasileira, com umidade em torno de 80%, teor de cinzas de 0,66%. Observou-se que a formulação com maior teor de farinha de yacon (F2 apresentou menor teor de lipídeos (1,02 % e maior de proteína (2,79% enquanto a formulação sem adição de farinha de yacon (Padrão apresentou o maior teor de lipídios (2,97% e 2,05% de proteínas. Assim, conclui-se que a bebida láctea achocolatada de baixa lactose com adição de aveia e yacon, atendeu a legislação e obteve uma boa aceitação sensorial. Palavras-chave: Achocolatado; Aveia; Yacon.Palavras-chave: Achocolatado; Aveia; Yacon.

  11. A potential synbiotic product improves the lipid profile of diabetic rats

    Roselino Mariana N


    Full Text Available Abstract Background Previous studies showed that intake of yacon or some lactic acid bacteria was able to inhibit the development of diabetes mellitus, by reducing glucose and associated symptoms, for example, the lipid profile. Objective The purpose of this study was to assess the consumption influence of a potential symbiotic product of soybean and yacon extract and fermented Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 416 in reducing blood glucose and lipid levels in an animal model. Methods Diabetes mellitus was chemically induced by intraperitoneal administration of streptozotocin (50 mg/kg body weight. The rats were divided into four groups (n=10: GI – non-diabetic animals that received only a standard chow diet (negative control, GII – diabetic animals that received only chow diet (positive control, GIII – diabetic animals that received the chow diet + 1 mL/kg body weight/day of soybean and yacon unfermented product, GIV – diabetic rats that received the chow diet + 1 mL/kg body weight/day of soybean and yacon fermented product. There was a seven-week treatment period and the following parameters were evaluated: animal body weight, food and water intake, blood glucose, enzyme activities of aspartate aminotransferase (AST and alanine aminotransferase (ALT, triglycerides levels, total cholesterol, HDL-C, non-HDL-C. Cell viability of the fermented product was checked weekly for a seven-week period. Results The product average viable population was 108-109 CFU/mL, by ensuring both the rods and cocci regular intake. No difference was observed between the water and feed intake and body weight of groups that received unfermented and fermented products and the untreated diabetic group. The same was observed for the blood glucose and AST and ALT activities, while some improvement was observed for a lipid profile, represented by reduction of triglycerides level by 15.07% and 33.50% in groups III and IV

  12. 霍城县雪莲果栽培技术

    李勤忠; 游成勇


    @@ 雪莲果又称雪莲薯、亚龙果、亚贡,英文"yacon"即"神果"之意.2008-2009年,霍城县小面积引人试种初见成效,为总结推广雪莲果栽培技术及病虫害防控措施,2010年早春至10月底,在霍城县水定镇进行了定点雪莲果栽培及病虫害防治研究,现总结如下:

  13. 亚贡叶的营养成分及加工利用



    1 亚贡(yacon),其学名为Smallanthus sonchifolius,物种名称为紫莞科,原产自南美洲的安第斯山脉,属热带高山水果,主要生长在秘鲁海拔2800米以上的安第斯高原地区,那里高寒、无病虫害,所以无需农药,其根茎称为雪莲果或雪莲薯,是当地印第安人的一种传统根茎食品,也是一种理想的天然绿色保健品。

  14. Alimentos funcionais no manejo da diabetes mellitus = Functional foods in the management of diabetes mellitus

    Zaparolli, Marília Rizzon


    Full Text Available Objetivo: Analisar o conhecimento e o consumo de alimentos funcionais que auxiliam no controle da Diabetes mellitus em pacientes de um hospital público de Curitiba - PR. Materiais e Métodos: Trata-se de um estudo transversal e quantitativo, realizado com pacientes diabéticos hospitalizados (Hospital de Clínicas/UFPR, no período de dezembro de 2011 a março de 2012. Para a coleta de dados foi utilizado um questionário, através do qual se obteve informações sobre o conhecimento de alimentos funcionais e consumo de cinco alimentos funcionais importantes no controle da diabetes: alho, batata yacon, cebola, farinha de casca de maracujá e linhaça. Os dados coletados foram tabulados no programa Libre Office 3. 5® e após isso se realizou análise estatística descritiva. Resultados: Observou-se que somente 12 pacientes (35,29% da amostra haviam recebido informações anteriormente sobre alimentos funcionais e apenas 11 (32,35% responderam saber da importância desses alimentos no controle da diabetes. Dos cinco alimentos funcionais estudados, o alho e a batata yacon foram os que apresentaram maior consumo entre os diabéticos. Conclusão: O conhecimento de alimentos funcionais bem como seu consumo é pequeno por parte de pacientes diabéticos. Há a necessidade de uma maior intervenção por parte dos profissionais da Nutrição na orientação do consumo desses alimentos na dieta habitual dos diabéticos, visando promover um melhor controle da diabetes mellitus

  15. Phytochemical screening and antimalarial activity of some plants traditionally used in Indonesia

    Syamsudin Abdillah


    Full Text Available Objective: To evaluate ethanolic extracts of phytochemical screening, in vitro and in vivo antiplasmodial activities of 15 plants used as antimalarial in Sei Kepayang, North Sumatra. Methods: Extraction was done through maceration with 70% ethanol and screened against chemical content, in vitro test anti-plasmodium against Plasmodium falciparum 3D7 strain and in vivo test in mice infected Plasmodium berghei. Results: The results showed that the plant extract contained a group of saponins, flavonoids, alkaloids, quinone, sterols, triterpene, tannins and cumarine. However, extract of Momordica charantia, Carica papaya, Garcinia atroviridis, Alstonia scholaris, Smallanthus sonchifolia and Cassia siamea had strong anti-plasmodium activity both in vitro and in vivo. Conclusions: In vitro and in vivo antiplasmodial activities of 15 plants are used as antimalarial in Sei Kepayang, North Sumatra. All the plants have in vitro and in vivo anti-plasmodium activity except Orthosiphon stamineus and Luffa cylindrica (ED50 > 1 000 mg/kg body weight and IC50 > 100 μg/mL, respectively.

  16. Desenvolvimento e avaliação sensorial de sobremesa láctea potencialmente simbiótica

    Christiane Mileib Vasconcelos


    Full Text Available O presente estudo objetivou desenvolver uma sobremesa láctea potencialmente simbiótica contendo o probiótico Lactobacillus acidophilus e calda de yacon como alimento prebiótico, e verificar sua aceitabilidade sensorial. Para a produção do flan, inicialmente preparou-se um iogurte com leite integral acrescido de 10 % de açúcar, 3 % de leite em pó desnatado e 2% da cultura termofílica. Atingida acidez titulável de 0,75% o mesmo foi refrigerado a 10 ºC até o momento da mistura. Paralelamente foi preparada uma pasta base de amido (1 % m/v e gelatina sem sabor (0,6 %. Para preparo da cultura probiótica, Lactobacillus acidophilus foi centrifugado e concentrado em 10 vezes. Por último, foi preparada a calda de yacon que foi acondicionada em copos descartáveis, para posterior adição da cultura probiótica, iogurte e a pasta base previamente homogeneizados. Foram avaliados 59 consumidores quanto à aceitabilidade sensorial com uso da escala hedônica de 9 pontos e intenção de compra do produto. O Teste de Correlação de Spearman verificou a existência da associação entre variáveis categóricas e as variáveis do teste de aceitação. O Flan simbiótico apresentou 108 UFC/g, quantidade acima do recomendado e índice de aceitabilidade maior que 70 % para os atributos sabor, aroma, aparência e textura. Quanto à intenção de compra, 65 % dos consumidores declararam que comprariam esse produto se estivesse disponível no mercado. A Correlação de Spearman foi positiva (p<0,05 entre intenção de compra e os atributos sensoriais sabor, aroma e textura, sugerindo que essas características agem conjuntamente durante a percepção sensorial pelos consumidores.

  17. Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented drink

    Mônica de Lucena Lira Aguiar Dias


    Full Text Available The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing 10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up to 21 days of storage under refrigeration. Lactobacillus acidophilus resistance to gastric acids and bile salts was detected only up to seven days of storage when evaluated in vitro. Sensory analysis and purchase viability were evaluated by consumers at 0, 7, 14, and 21 days of storage. Based on the analytical results and consumer evaluation, the drink was acceptable up to seven days of storage.

  18. Inhibitory activity of compounds isolated from Polymnia sonchifolia on aflatoxin production by Aspergillus flavus

    Pak Adriana


    Full Text Available Polymnia sonchifolia, commonly known as ";yacon";, was originally cultivated at Andes moutains in South America. Recently, the specie attracted worldwide attention because of its wide range of uses, for example in the control of diabetes melitus, besides the antifungal and pesticidal compounds were found in the leaves. This study describes the identification of two flavonoids: 3', 5, 7 trihydroxy-3, 4'-dimethoxyflavone (compound 1 and 3', 4', 5- trihydroxy-7-methoxy flavanone (compound 2 and two sesquiterpenes lactones: enhydrin (compound 3 and a mixture of enhydrin and uvedalin (compound 4 isolated from Polymnia sonchifolia leaves and their effects on the aflatoxin production by Aspergillus flavus. The identification of the compounds were achieved by ¹H and 13C NMR. All compounds were tested in different concentration, to evaluate the growth of Aspergillus flavus culture and the production of aflatoxin. The compound 1, at the concentration 15 mug/mL, inhibited 25% of the aflatoxin B1 production (p<0.01. The compound 4 inhibited 34% and 76% of the fungal growth and AFB1 production respectively. These results show that Polymnia sonchifolia can be used for the development of agents to control aflatoxin B1 production by Aspergillus flavus.

  19. 亚贡的植物学及其药理作用研究概况

    金文闻; 余龙江; 孟思进; 樊培


    源自西班牙文yacon的yacon,国内音译为“亚贡”或“雅贡”,别名“雪莲薯”、“雪莲果”和“菊薯”,为菊科多年生草本植物,原产于从厄瓜多尔到阿根廷西北海拔880~3 500m的南美安第斯山区,秘鲁东南部库斯科(Cusco)省周围和普诺(Puno)省是其种质最丰富的区域.亚贡至今已有500余年的食用历史,是当地印第安人的传统根茎食品,被认为是可缓解糖尿病、肠道功能紊乱等多种慢性疾病的南美药食两用植物之一.

  20. Plant prebiotics and human health: Biotechnology to breed prebiotic-rich nutritious food crops

    Sangam Dwivedi


    Full Text Available Microbiota in the gut play essential roles in human health. Prebiotics are non-digestible complex carbohydrates that are fermented in the colon, yielding energy and short chain fatty acids, and selectively promote the growth of Bifidobacteria and Lactobacillae in the gastro-intestinal tract. Fructans and inulin are the best-characterized plant prebiotics. Many vegetable, root and tuber crops as well as some fruit crops are the best-known sources of prebiotic carbohydrates, while the prebiotic-rich grain crops include barley, chickpea, lentil, lupin, and wheat. Some prebiotic-rich crop germplasm have been reported in barley, chickpea, lentil, wheat, yacon, and Jerusalem artichoke. A few major quantitative trait loci and gene-based markers associated with high fructan are known in wheat. More targeted search in genebanks using reduced subsets (representing diversity in germplasm is needed to identify accessions with prebiotic carbohydrates. Transgenic maize, potato and sugarcane with high fructan, with no adverse effects on plant development, have been bred, which suggests that it is feasible to introduce fructan biosynthesis pathways in crops to produce health-imparting prebiotics. Developing prebiotic-rich and super nutritious crops will alleviate the widespread malnutrition and promote human health. A paradigm shift in breeding program is needed to achieve this goal and to ensure that newly-bred crop cultivars are nutritious, safe and health promoting.

  1. Inulin Potential for Enzymatic Obtaining of Prebiotic Oligosaccharides.

    Flores, Adriana C; Morlett, Jesús A; Rodríguez, Raúl


    Oligosaccharides have been marketed since the 80s as low-calorie agents and recently have gained interest in the pharmaceutical and food industry as functional sweeteners and prebiotic enriching population of Bifidobacteria. Currently, they have an approximated value of $200 per kg and recently, inulin has been proposed as a feedstock for production of oligosaccharides through selective hydrolysis by action of endoinulinase. High optimum temperature (60°C) and thermostability are two important criteria that determine suitability of this enzyme for industrial applications as well as enzyme cost, a major limiting factor. Significant reduction in cost can be achieved by employing low-value and abundant inulin-rich plants as Jerusalem artichoke, dahlia, yacon, garlic, and onion, among others. In general, the early harvested tubers of these plants contain a greater amount of highly polymerized sugar fractions, which offer more industrial value than late-harvested tubers or those after storage. Also, development of recombinant microorganisms could be useful to reduce the cost of enzyme technology for large-scale production of oligosaccharides. In the case of fungal inulinases, several studies of cloning and modification have been made to achieve greater efficiency. The present paper reviews inulin from vegetable sources as feedstock for oligosaccharides production through the action of inulinases, the impact of polymerization degree of inulin and its availability, and some strategies to increase oligosaccharide production.

  2. Novel Probiotics and Prebiotics: How Can They Help in Human Gut Microbiota Dysbiosis?

    Carlos Gómez Gallego


    Full Text Available Background and Objectives: Novel probiotics and prebiotics designed to modulate the gut microbiota for improving health outcomes are in demand as the importance of the gut microbiota in human health is revealed. A review of the scientific literature regarding the current knowledge and novel species and novel oligosaccharides for the treatment of dysbiosis-associated diseases has been carried out due to their growing interest. Results and Conclusions: The regulations governing introduction of novel probiotics and prebiotics vary by geographical region. Novel foods and foods with health claims fall under specific regulations in several countries. In European Union (EU, safety is assessed by novel food approval process and by the European Food Safety Authority (EFSA established Quantitative Presumption of Safety (QPS system for bacteria and other biologicals. Any messages on health benefits are covered by the European Regulation on Health Claims (ERHC, also assessed by EFSA. Examples of recent novel probiotics in EU include Clostridium butyricum, and Bacteroides xylanisolvens and examples of novel prebiotics include human milk oligosaccharides such as Lacto-N-neotetraose. Yacon root is an example on a previously novel prebiotic food which is allowed due to the reported existing cultivation and use in EU prior to the novel food regulation. Potential future candidates include further human milk oligosaccharides and bacteria such Faecalibacterium prausnitzii and Akkermasia muciniphila. Increasing knowledge on human intestinal microbiota and microbiota development enables the design of new more specific and hitherto unknown probiotics and prebiotics. Also understanding the microbe and microbe host interactions facilitates the search for novel probiotics and prebiotics.