This study was carried to investigate the antidiabetic effect of ethanol extract of Smallanthus sonchifolius(S.S) in Streptozotocin(STZ)- induced diabetic rats. Diabetes was induced by intravenous injection of STZ at a dose of 43mg/kg dissolved in citrate buffer. The ethanol extract of S,S in leaves and root were orally administrated once a day for 7 days at a dose of 1,000mg/kg. The contents of serum glucose, triglyceride(TG), total cholesterol were significantly decreased in S.S treated group compared to the those of STZ-control group. The content of hepatic glycogen and activity of glucokinase(GK) were significantly increased,and activity of glucose-6-phoshatase(G-6-Pase) was significantly decreased in S.S treated group compared to the those of STZ-control group, but activity of glucose-6-phosphate dehydrogenase(G-6-PDH) was not significantly increased, These results indicated that ethanol extract of S.S would have antidiabetic effect in STZ-induced diabetic rats.

In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined. In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread factor, color value, firmness, consumer acceptability, and Pearson's correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability, appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.

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.

본 실험은 포장과 포트재배에서 토양시비수준(土壤施肥水準), 온도(溫度) 및 광조건(光條件下)에서 건물생산량과 광합성(光合成) 속도의 차이를 측정분석하여 야콘의 적정생장(滴定生長) 조건(條件)을 밝히고자 실시하였다. 1. 포장에서의 시비수준별 건물생장율은 무처리구 보다 퇴비구에서 높게 나타났으며, 구근의 건물중은 무처리구와 질소처리구와는 큰 차이를 보이지 않았다. 2. 최대 엽광합성 속도는 퇴비구(S-1)에서 17.3mg CO2gdm-2s-1로 다른 질소 처리구 보다 높았으au, 무처리구의 엽광합성 속도가 가장 낮았다. 3. 광환경(光環境) 조건(條件)에 따른 퇴비구와 무처리구의 엽광합성 속도차이는 뚜렷하게 차이가 났으며 광포화점은 1200±50μmolm-2s-1이었다. 4. 광합성속도는 34±3℃ 정도에서 높은 반면 28℃ 정도 이하에서는 기공저항에 의하여 엽광합성 속도가 낮았다.