Lactic acid fermentation of Chinese Yam (Dioscorea batatas Decne) flour and its pharmacological effect on gastrointestinal function in rat model

Biotechnology and Bioprocess Engineering

Volumn 11, Issue 3, 2006, Pages 240-244

  Shin, Kyung Ok ^a   Jeon, Jeong Ryae ^b   Lee, Ji Seon ^c   Kim, Jong Yeon ^b   Lee, Chu Hee ^b   Kim, Soon Dong ^a   Yu, Yeon Su ^c   Nam, Doo Hyun ^c  

^a Catholic University of Daegu   (South Korea)

^b Yeungnam University College of Medicine   (South Korea)

^c Yeungnam University   (South Korea)

Author keywords

Chinese yam; Dioscorea batatas; Gastrointestinal function; Lactic acid fermentation

Indexed keywords

CHOLESTEROL; GLUCOSE; LACTIC ACID; LIPID; LOPERAMIDE;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; BIFIDOBACTERIUM BIFIDUM; CHOLESTEROL BLOOD LEVEL; CONSTIPATION; CONTROLLED STUDY; DIET THERAPY; EXCRETION; FECES; FLOUR; GASTROINTESTINAL MOTILITY; GASTROINTESTINAL TRACT FUNCTION; GLUCOSE BLOOD LEVEL; HYPERGLYCEMIA; HYPERLIPIDEMIA; INTESTINE FLORA; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LIPID BLOOD LEVEL; MALE; NONHUMAN; PH; RAT; RAT STRAIN; STREPTOCOCCUS THERMOPHILUS; WEIGHT GAIN; YAM;

BIFIDOBACTERIUM BIFIDUM; DIOSCOREA POLYSTACHYA; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS THERMOPHILUS;

EID: 33745601949     PISSN: 12268372     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02932037     Document Type: Article

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