KMID : 1134820120410010079
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Journal of the Korean Society of Food Science and Nutrition 2012 Volume.41 No. 1 p.79 ~ p.86
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Quality Characteristics and Anti-Diabetic Effect of Yacon Vinegar
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Lee Mi-Kyung
Choi Sa-Ra Lee Jin Choi Yun-Hong Lee Ju-Hye Park Kyung-Wuk Kwon Seong-Hyuk Seo Kwon-Il
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Abstract
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This study was performed to investigate the physiochemical properties and anti-diabetic effect of yacon vinegar by two-step fermentation. Yacon was matured at room temperature for 20 days. The sugar content of yacon juice prepared from mature yacon was approximately 14¡ÆBrix. In the first stage, yacon wine was produced from the juice at 28oC for 6 days. In the second stage, acetic acid fermentation was conducted at 30oC and 200 rpm for 6 days to produce yacon vinegar with 4.75% acidity. The major free sugars of yacon vinegar were glucose and fructose at 2,072.12 mg% and 463.95 mg%, respectively. The acetic acid content was the highest of the major organic acids at 3,881.44 mg%. The total free amino acid content was 62.88 mg% with the main free amino acids being proline, ¥ã-amino-n-butyric acid and ornithine. The major minerals of yacon vinegar were Ca, K and Mg. The in vivo anti-diabetic activity of yacon vinegar was investigated in high-fat diet (HFD)/ streptozotocin (STZ)-induced diabetic mice. Diabetic mice were administered orally with 10% yacon juice and two yacon vinegars (5% and 10%) at a dose of 7 mL/kg body weight once per day for 4 weeks. Five% yacon vinegar improved the fasting blood glucose levels and glucose tolerance test significantly compared to the diabetic control group (p<0.05). Yacon vinegar increased the pancreatic C-peptide concentration in a dose-dependent manner. These results show that 5% yacon vinegar has a more potent effect on ameliorating hyperglycemia than 10% yacon juice.
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KEYWORD
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yacon, vinegar, anti-diabetic, two-step fermentation
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