Effect of Yam (Dioscorea alata Compared to Dioscorea japonica) on Gastrointestinal Function and Antioxidant Activity in Mice

• Autores: Cheng-Chin Hsu, Yi-Chia Huang, Mei-Chin Yin, Shyh-Jye Lin
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 7, 2006
• Idioma: inglés
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• Resumen

  • Effects of Chinese yam (Dioscorea alata) and Japanese yam (Dioscorea japonica) on gastrointestinal functions including intestinal microflora and intestinal enzymes' activities, as well as antioxidant protection against lipopolysaccharide (LPS)-induced oxidative damage, in Balb/cA mice were examined. In part I, mice were fed yam-supplemented diet for 4 or 8 wk, and killed with carbon dioxide. In part II, mice were fed yam-supplemented diet for 4 wk, and followed by intraperitoneal LPS treatment (i.p. 4 mg/kg bodyweight). The intake of Chinese yam and Japanese yam significantly changed intestinal microflora, in which the colony numbers of Bifidobacterium and Lactobacillus were increased and the colony numbers of Clostridium perfringens were decreased (P < 0.05). The intake of both Chinese and Japanese yams also significantly elevated the activity of leucine aminopeptidase and lipase (P < 0.05), and the activities of sucrase and maltase were increased only in 20% yam-treated groups (P < 0.05). The preintake of yam significantly alleviated subsequent LPS-induced oxidative injury by decreasing lipid oxidation level and fibronectin production and elevating superoxide dismutase activity (P < 0.05). Both Chinese and Japanese yams contained dietary fibers, polyphenols, and flavonoids, which may contribute to the observed gastrointestinal function and antioxidant protection. These results suggest that both Chinese yam and Japanese yam were beneficial for intestinal health and oxidation prevention.