Park So-Yoon, Truong Van-Long, Jeon Su-Gyeong, Choe So-Young, Rarison Razanamanana H G, Yoon Byoung-Hoon, Park Ji-Won, Jeong Hye-Jeong, Jeong Woo-Sik
School of Food Science & Biotechnology, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Republic of Korea.
Food and Bio-Industry Research Institute, School of Food Science & Biotechnology, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Republic of Korea.
Foods. 2025 Jan 8;14(2):173. doi: 10.3390/foods14020173.
Korean yams are abundant in bioactive compounds with significant health-promoting properties. This study evaluated the anti-inflammatory potential of ethanol and water extracts from and in RAW 264.7 macrophage cells. Among the extracts, the 95% ethanol extract exhibited the most potent inhibition of reactive oxygen species (ROS) and nitric oxide (NO) production, warranting further exploration of its mechanisms of action. Further analysis revealed that the ethanol extract modulated key inflammatory signaling pathways, including MAPK and NF-κB, contributing to its anti-inflammatory activity. Additionally, mucilage polysaccharides, a key bioactive component of Korean yams, were extracted and characterized for their structural and functional properties. These polysaccharides demonstrated immune-enhancing effects by reducing ROS and NO production while increasing phagocytic activity in the RAW 264.7 cells. Their prebiotic potential was also assessed through microbial growth assays, which showed an enhanced proliferation of beneficial bacteria such as and . Furthermore, the adhesion assays using Caco-2 intestinal epithelial cells revealed that these polysaccharides promoted probiotic adhesion while inhibiting the adhesion of pathogenic bacteria. These findings highlight the bioactive potential of ethanol extracts and mucilage polysaccharides from Korean yams, emphasizing their promising applications as anti-inflammatory, immune-modulating, and prebiotic agents for functional food and nutraceutical development.
薯蓣富含具有显著健康促进特性的生物活性化合物。本研究评估了薯蓣乙醇提取物和水提取物在RAW 264.7巨噬细胞中的抗炎潜力。在这些提取物中，95%乙醇提取物对活性氧（ROS）和一氧化氮（NO）生成的抑制作用最强，值得进一步探究其作用机制。进一步分析表明，乙醇提取物调节了关键的炎症信号通路，包括丝裂原活化蛋白激酶（MAPK）和核因子κB（NF-κB），这有助于其抗炎活性。此外，提取了薯蓣的关键生物活性成分黏液多糖，并对其结构和功能特性进行了表征。这些多糖通过减少RAW 264.7细胞中的ROS和NO生成，同时增加吞噬活性，表现出免疫增强作用。还通过微生物生长试验评估了它们的益生元潜力，结果显示双歧杆菌属和嗜酸乳杆菌等有益细菌的增殖增强。此外，使用Caco-2肠上皮细胞进行的黏附试验表明，这些多糖促进益生菌黏附，同时抑制病原菌黏附。这些发现突出了薯蓣乙醇提取物和黏液多糖的生物活性潜力，强调了它们作为抗炎、免疫调节和益生元剂在功能性食品和营养保健品开发中的应用前景。
