This study was conducted with the aim of evaluating the antibiotic effects of leaves, stems, and roots in yacon (Smallanthus sonchifolius). Antibacterial activity of leaf extract by disk diffusion method with Bacillus subtilis and Escherichia coli respectively showed 13.3 and 13.75mm diameters of clear zone. There was no significant difference between the stems and leaves. The minimum inhibitory concentration of leaves’ heating and agitation extraction showed a restrain of strain at 1mg/ml, but the stems and root extract did not appear. Yacon is a functional antibacterial material, and methanol extraction is more effective than water. This research was to investigate the growth stage of collection has the most effective antibacterial effects. It has collected yacon's leaves from June to October, which is an appropriate time for collection right before reaping. Yacon leaf has antibacterial effects on Bacillus subtilis, Escherichia coli, Enterococcus faecium, and Salmonella enteritifis. There were no significant differences by the growth stage of collection. Leaves collected in July are high in phenol which helps in sulfating activity works well considering the high scavenging capability of DPPH. Leaves collected in September are high in total flavonoid.

Methicillin-resistant Staphylococcus aureus (MRSA) is a serious clinical and an urgent problem worldwide. Few new drugs are available against MRSA, because MRSA has the ability to acquire resistance to most antibiotics, which consequently increases the cost of medication. In the present study, the antibacterial activity of Hydnocarpi Semen was investigated. The most effective method is to develop antibiotics from the natural products without having any toxic or side effects. Therefore, there is a need to develop alternative antibacterial drugs for the treatment of infectious diseases. Five Clinical isolates (MRSA) were obtained from five different patients at Wonkwang University Hospital (Iksan, South Korea). The Other 2 strains were ATCC 33591 (Methicillin-resistant strain) and ATCC 25923 (Methicillin-susceptible strain). Antibacterial activity (Minimal Inhibitory Concentrations, MICs) was determined by broth dilution method, disk diffusion method, MTT test, and checkerboard dilution test. Antibacterial activity of n-hexane fraction was remarkable, and had a MICs ranging from 31.25-125 ㎍/㎖. FICI values for HFH+AM and HFH+OX were 0.13-0.19 and 0.04-0.29, showing the increase of synergistic effect. When combined together, these antibacterial effects were dramatically increased.

The purpose of this research was to find the most appropriate process for making yacon leaf tea. We applied both green tea and black tea brewing and fermenting methods for producing yacon leaf tea. This research included consumer test and descriptive analysis of professional trained panel on yacon tea tastes and flavors. Both consumer test and descriptive evaluation preferred yacon tea produced by black tea brewing and fermenting methods because it tasted less bitter and had a sweet, delicate taste. According to orthogonal transformation resulting from varimax rotation, first principal component was positively affected by black tea brewing and fermenting methods, while it was negatively affected by green tea brewing and fermenting methods. As a result, the study concluded black tea brewing and fermenting methods were appropriate for producing yacon leaf tea.