Effects on immune response of antidiabetic ingredients from white-skinned sweet potato (Ipomoea batatas L.)

Miyazaki, Yoshiko; Kusano, Shuichi; Doi, Hiroshi; Aki, Osami

doi:10.1016/j.nut.2004.11.001

Cited by 22 publications

(17 citation statements)

References 15 publications

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“…Recent study showed that white-skinned sweet potato (WSSP) called Caiapo presents active ingredients that can prevent and improve symptoms of diabetes and hypoglycemia as well as, stimulate the imune response, such as phagocytosis and phagosome-lysosome and have antiinflammatory effects (Miyazaki et al, 2005). Study in normal rats as well as in streptozotocin induced insulindeficient diabetic rats showed that WSSP have hipoglycemic activity and it increases blood insulin levels.…”

Section: Stansmentioning

confidence: 99%

Review of the genus Ipomoea: traditional uses, chemistry and biological activities

Meira¹,

Silva²,

David³

et al. 2012

Rev. bras. farmacogn.

170

120

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Approximately 600-700 species of Ipomoea, Convolvulaceae, are found throughout tropical and subtropical regions of the world. Several of those species have been used as ornamental plants, food, medicines or in religious ritual. The present work reviews the traditional uses, chemistry and biological activities of Ipomoea species and illustrates the potential of the genus as a source of therapeutic agents. These species are used in different parts of the world for the treatment of several diseases, such as, diabetes, hypertension, dysentery, constipation, fatigue, arthritis, rheumatism, hydrocephaly, meningitis, kidney ailments and infl ammations. Some of these species showed antimicrobial, analgesic, spasmolitic, spasmogenic, hypoglycemic, hypotensive, anticoagulant, anti-infl ammatory, psychotomimetic and anticancer activities. Alkaloids, phenolics compounds and glycolipids are the most common biologically active constituents from these plant extracts.

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Section: Stansmentioning

confidence: 99%

Review of the genus Ipomoea: traditional uses, chemistry and biological activities

Meira¹,

Silva²,

David³

et al. 2012

Rev. bras. farmacogn.

170

120

View full text Add to dashboard Cite

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“…There are many evidences about modulation and activation of the immune function and immune response by food intake. Many foodstuffs that can activate the immune system have been screened out (Miyazaki et al 2005;Cherng et al 2007;Lin et al 2005;Chen et al 2012, Thakur et al 2012. Activation of the immune response contributes to reduction of the risks of chronic diseases.…”

Section: Introductionmentioning

confidence: 99%

Immunomodulatory activity of Bengkoang (Pachyrhizus erosus) fiber extract in vitro and in vivo

et al. 2013

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Bengkoang (Pachyrhizus erosus (L.) Urban) is one of the most popular edible root vegetables in Indonesia. Bengkoang contains fairly large amounts of carbohydrates and crude fiber. The purpose of this research is to evaluate the immunomodulatory effect of the bengkoang fiber extract (BFE) in vitro and in vivo. BFE was prepared by heating the powder of bengkoang fiber suspended in distilled water at 121°C for 20 min. BFE facilitated IgM production by the human hybridoma cell line HB4C5 cells. In addition, production of IgM, IgG, and IgA by mouse primary splenocytes was facilitated by BFE in a dose-dependent manner. BFE also significantly facilitated production of both interleukin-5 and interleukin-10 by splenocytes. Immunoglobulin production by lymphocytes from the spleen, Peyer's patch, and mesenteric lymph node were significantly activated by oral administration of BFE to mice for 14 days. The serum immunoglobulin levels of IgG, IgM, and IgA were also significantly enhanced. Furthermore, cytokine production by lymphocytes from the spleen, Peyer's patch, and mesenteric lymph node were also facilitated by oral administration of BFE. These results suggest that BFE has positive effects on the immune system in vitro and in vivo.

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“…Other minor components in sweet potato are vitamins, pigments and antioxidant compounds (β-carotene, vitamin B, C, E, phenolic acid) (Martí, 2000;Aina et al, 2009;Picha and Padda, 2009) being good energy providers as well, 111 kcal/100g (Martí, 2000). Moreover, Miyazaki et al (2005) reported that the consumption of white skinned sweet potatoes is an effective alternative to the prevention and improvement of the symptoms of diabetes because it stimulates human immunity. This food is beneficial because it increases immune activity in addition to its antidiabetic effects.…”

Section: Introductionmentioning

confidence: 99%

Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes

Sgroppo

Vergara

Tenev

2010

Span. j. agric. res.

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Minimally processed vegetables are products susceptible to chemical and biological changes, thus becoming highly perishable. During sweet potatoes (Ipomoea batatas Lam.) processing, some deteriorative reactions occur affecting quality, mainly change of color. The purpose of this research is to avoid or minimize this deterioration, so the effects of application of chemical agents to fresh cut and refrigerated stored sweet potatoes were studied, evaluating the occurrence of major organoleptic, physicochemical and nutritional changes and assesing the sensory acceptability. Tests were done with sweet potato variety 'Colorada Correntina', which were treated with sodium metabisulphite/citric acid (pH = 2.91), arranged in polystyrene trays film, coated with PVC, and stored at 5°C and 10°C. Variations on the titratable acidity, pH, total sugars and ascorbic acid were registered and the surface color was evaluated through digital image analysis. The final product acceptability was determined through sensory evaluation and microbiological counts carried out at the beginning and at the end of the assays. During storage, there were slight changes in physicochemical characteristics such as absorbic acid and sugar content and in surface color as well. The microbial counts were lower than the fixed levels established by the Spanish legislature. The sensory attributes were rated as «accep-table» by consumers. Finally it is possible to assert that sweet potato 'Colorada Correntina' minimally processed and treated with sodium metabisulphite 2%/citric acid can be preserved, packaged and stored at 5°C for 14 days.Additional key words: browning, Ipomoea batatas, physicochemical characteristics, sensory evaluation. Resumen Efectos del tratamiento químico en la vida útil de batatas frescas cortadasLos vegetales mínimamente procesados son productos susceptibles a alteraciones fisicoquímicas y biológicas, resultando altamente perecederos. Durante el procesamiento de batatas (Ipomoea batatas Lam.), ocurren reacciones de deterioro que afectan la calidad, especialmente el cambio de color. Con el objeto de evitar o minimizar este deterioro, se estudiaron los efectos de la aplicación de agentes químicos a batatas frescas cortadas almacenadas refrigeradas, evaluando la ocurrencia de los principales cambios organolépticos, fisicoquímicos y nutricionales, y estableciendo la aceptabilidad sensorial. Los ensayos se realizaron con batatas variedad 'Colorada Correntina', tratadas con sodio metabisulfito/ácido cítrico (pH = 2,91), dispuestas en bandejas de poliestireno recubiertas con film de PVC, y conservadas a 5°C y 10°C. Se registraron las variaciones de pH, acidez titulable, azúcares totales y ácido ascórbico y se evaluó el color superficial por análisis de imágenes digitales. Mediante evaluación sensorial se determinó la aceptabilidad del producto final y se realizaron recuentos microbiológicos al inicio y final de los ensayos. Durante el almacenamiento ocurrieron ligeros cambios en las características fisicoquímicas, el contenido de a...

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Effects on immune response of antidiabetic ingredients from white-skinned sweet potato (Ipomoea batatas L.)

Cited by 22 publications

References 15 publications

Review of the genus Ipomoea: traditional uses, chemistry and biological activities

Review of the genus Ipomoea: traditional uses, chemistry and biological activities

Immunomodulatory activity of Bengkoang (Pachyrhizus erosus) fiber extract in vitro and in vivo

Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes

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