Assessment of high functionality of Dioscorea japonica and development of dysphagia diet using the yam

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K00792
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Okayama Prefectural University
• Principal Investigator: Yamamoto Toshiko (鈴木登志子) 岡山県立大学, 保健福祉学部, 教授 (60301313)
• Co-Investigator(Renkei-kenkyūsha): ITO Hideyuki 岡山県立大学, 保健福祉学部, 教授 (70253002) ; MATSUURA Eiji 岡山大学, 大学院・医師薬学総合研究科, 教授 (20181688) ; YAMAMOTO Kei 徳島大学, 生物資源産業学部, 准教授 (30304504) ; KIMOTO Masumi 岡山大学, 大学院・医師薬学総合研究科, 教授 (40108866)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: プロスタグランジンE2 / 慢性炎症 / 食品機能性 / 自然薯 / 嚥下調整食

Outline of Final Research Achievements

Dioscorea japonica native to Japan suppresses COX-2 and mPGES-1 which are dominant enzyme to hyperproduce PGE2 involved in inflammation, carcinogenesis and so on. One of the candidate substances was found as phytosterol diosgenin. Diosgenin suppressed the enzymes in A549 cells through interactions with glucocorticoid receptor. In the rheological analyses 20-30% solution and 10% solution of Dioscorea japonica were taken as a true polymer and a dilute polymer, respectively. The viscoelastic parameters indicated suitable for food thickener. In Texture Profile Analysis on the basis of the standard specified by Ministry of Health, Labour and Welfare (level I-III for dysphagia diet), 30% solution of Dioscorea japonica powder had level II of all parameters, hardness, aggregability and adherability in the standard specified. These results suggested the ability of Dioscorea japonica for the development of dysphagia diet.

Free Research Field

脂質生化学、食品機能性