Specimens collected from sweet potato plants with slime mold symptoms in fields in Daejeon, Korea were examined. Two species of Myxomycetes, Fuligo septica and Stemonitis herbatica were identified based on their morphological characteristics. This is the first report that the two species of Myxomycetes cause slime mold of sweet potato in Korea.
Fungi* ; Ipomoea batatas* ; Korea ; Myxomycetes*

In this study, we aimed to characterize fungal samples from necrotic lesions on collar regions observed in different sweetpotato growing regions during 2015 and 2016 in Korea. Sclerotia appeared on the root zone soil surface, and white dense mycelia were observed. At the later stages of infection, mother roots quickly rotted, and large areas of the plants were destroyed. The disease occurrence was monitored at 45 and 84 farms, and 11.8% and 6.8% of the land areas were found to be infected in 2015 and 2016, respectively. Fungi were isolated from disease samples, and 36 strains were preserved. Based on the cultural and morphological characteristics of colonies, the isolates resembled the reference strain of Sclerotium rolfsii. Representative strains were identified as S. rolfsii (teleomorph: Athelia rolfsii) based on phylogenetic analysis of the internal transcribed spacer and large subunit genes along with morphological observations. To test the pathogenicity, sweetpotato storage roots were inoculated with different S. rolfsii strains. ‘Yulmi’ variety displayed the highest disease incidence, whereas ‘Pungwonmi’ resulted in the least. These findings suggested that morphological characteristics and molecular phylogenetic analysis were useful for identification of S. rolfsii.
Agriculture ; Fungi ; Humans ; Incidence ; Ipomoea batatas* ; Ipomoea* ; Korea* ; Mothers ; Soil ; Virulence

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.
Butter ; Flour ; Hardness ; Humans ; Ipomoea batatas ; Models, Theoretical ; Triticum

Four new octadecanoid derivatives (1-4) including a pair of enantiomers (1/2), along with 12 known analogues (5-16), were isolatedfrom the seeds of Ipomoea nil. Their structures were determined by detailed spectroscopic analyses and comparison with reported data of structurally related compounds, with the absolute configurations of 1 and 2 being assigned by an in situ dimolybdenum ECD method. Our bioassays revealed that these isolates did not show ABTS radical scavenging activity while 10 and 13 displayed better α-glucosidase inhibitory activity than the positive control acarbose (IC 167.7 ± 1.55 μmol·L), with IC of 92.73 ± 3.12 and 11.39 ± 2.18μmol·L, respectively.
Fatty Acids ; chemistry ; isolation & purification ; metabolism ; Glycoside Hydrolase Inhibitors ; chemistry ; isolation & purification ; metabolism ; Inhibitory Concentration 50 ; Ipomoea nil ; chemistry ; Molecular Structure ; Plant Extracts ; chemistry ; metabolism ; Seeds ; chemistry

OBJECTIVES: Vegetables are the most left over side dishes in school lunch programs. This study intended to analyze the differences in preference for vegetables among the students of different age groups in order to determine potential ways of increasing vegetable consumption in this study group. METHODS: A total of 308 primary to university students in Gyeongbuk area were recruited and a questionnaire-based survey was conducted. The preference score (7-Likert scale: very much dislike (1)~so-so (4)~like very much (7)) and intake frequency (5-Likert scale) of 48 kinds of vegetables in 4 vegetable groups, such as vegetable (fruit-, root-, leaf-, and stalk- vegetable), seaweeds, mushrooms, and kimchi were investigated, and data were analyzed by SPSS WIN (ver 12.0). RESULTS: The preference scores of vegetables except for seaweeds were significantly different among school groups, university was the highest, followed by high school. Primary and middle school students showed the lowest preference score, especially for leaf- and stalk- vegetables. The preference score for seaweeds was the highest of 5.28, followed by kimchi of 4.99. With regard to kimchis, the preference score was the highest in university', followed by high school, middle school, and primary school' was the lowest. The number of vegetables with < 4.0 preference score was the highest in primary school of 16, 15 in middle school, 11 in high school, and 7, the lowest in university. The vegetable with preference score of < 4.0 in all 4 school groups were mallow, chard, bud, radish leaf, mugwort, butterbur and sweet potato stalk. With regard to the intake frequency of vegetables, kimchis, an indispensable part of the Korean diet, was the highest of 2 times/day, followed by cooked vegetables of 1.5 times/day. The correlation coefficients between preference scores and intake frequencies were statistically significant in all groups of vegetables. As for the coefficient of variation (CV) of preference score, primary school' was the highest and university' was the lowest. The number of vegetables with high CV and high inexperience were highest in primary school students. CONCLUSIONS: Providing more opportunities for consuming a variety of vegetables, such as leaf- and stalk- vegetable, it may be possible to increase vegetable consumption, especially for the primary school students.
Agaricales ; Artemisia ; Beta vulgaris ; Diet ; Gyeongsangbuk-do ; Humans ; Ipomoea batatas ; Lunch ; Petasites ; Raphanus ; Vegetables*

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.
Brassica ; Eating ; Female* ; Humans ; Ipomoea batatas ; Jeollabuk-do ; Mustard Plant ; Onions ; Raphanus ; Sedum ; Surveys and Questionnaires

The present study was performed to investigate antioxidant, anticancer, and antimicrobial activities of four Korean sweet potato variaties and to identify the changes in these biological activities under different cooking conditions. Total polyphenol content was 3.8-73.6 mg/g in 80% ethanol extracts of sweet potatoes. The polyphenol content was highest Sinjami variety (p < 0.05). Radical scavenging activity against DPPH and ABTS(.+) was high in Sinjami (p < 0.05) and the ethanol extract from Sinjami also showed effective superoxide dismutase (SOD)-like activity, which decreased significantly by steaming and roasting (p < 0.05). Ethanol extracts from the four sweet potato variaties did not inhibit cancer cell growth in MCF-7 or HepG2 cells at concentrations of 1, 10, and 100 microg/mL. Of the investigated sweet potato variaties, only Sinjami exhibited strong antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium. The antimicrobial activity of Sinjami against E. coli, St. aureus, and S. typhimurium decreased following steaming and roasting (p < 0.05). These results indicate that the Sinjami Korean sweet potato had higher polyphenol content, radical scavenging activity, SOD-like activity, and antimicrobial activity than those of the other variaties and consuming raw Sinjami might be beneficial for maintenance of biological activities.
Cooking ; Escherichia coli ; Ethanol ; Hep G2 Cells ; Ipomoea batatas ; Salmonella typhimurium ; Staphylococcus aureus ; Steam ; Superoxide Dismutase

China is the largest country of cultivating sweet potato in the world. The resources of sweet potato vines (SPV) are huge. To exploit the rich resources, SPV of XuShu 18 was selected as raw materials since it is cultivated in China widely. Polysaccharide from SPV was extracted by pilot instrument and precipitated by ethanol. The decolouring technology was studied. By primary purification, we obtained the polysaccharide from SPV (PSPV) and studied its physical and chemical characters. Using DEAE-cellulose column and NaCl solution as eluting reagent, three kinds of pure polysaccharide, named PSPV I, PSPV II and PSPVIII respectively, were obtained. Then the molecular weight distribution and sugar compositions were studied using High Performance Gel Filtration Chromatography and GC. The followings are the results. PSPV I was separated from PSPV which was extracted from SPV harvested in the middle of June. Its M.W. is 6.278 x 10(4) D and is mainly composed of Xylose, Mannose and Glucose. PSPV II and PSPVIII were separated from PSPV which was extracted from SPV harvested in the middle of October. Their M.W. are 3.801 x 10(4) D and 1.418 x 10(4) D respectively. PSPVII is mainly composed of mannose and galactan. PSPVIII is mainly composed of glucose, xylose and rhamnose. The results provide theoretical basis for the utilization of SPV.
Chromatography, High Pressure Liquid ; Ipomoea batatas ; chemistry ; Plant Stems ; chemistry ; Polysaccharides ; chemistry ; isolation & purification

Sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy (NIRS). This method was established based on a total of 93 sweetpotato genotypes with diverse genetic background. Starch samples were scanned by NIRS and analyzed for quality properties by reference methods. Results of statistical modelling indicated that NIRS was reasonably accurate in predicting gelatinization onset temperature (T(o)) (standard error of prediction SEP=2.014 degrees C, coefficient of determination RSQ=0.85), gelatinization peak temperature (T(p)) (SEP=1.371 degrees C, RSQ=0.89), gelatinization temperature range (T(r)) (SEP=2.234 degrees C, RSQ=0.86), and cooling resistance (CR) (SEP=0.528, RSQ=0.89). Gelatinization completion temperature (T(c)), enthalpy of gelatinization (DeltaH), cooling loss (CL) and swelling degree (SWD), were modelled less well with RSQ between 0.63 and 0.84. The present results suggested that the NIRS based method was sufficiently accurate and practical for routine analysis of sweetpotato starch and its noodle quality.
Food Technology ; methods ; Ipomoea batatas ; chemistry ; Spectroscopy, Near-Infrared ; methods ; Starch ; chemistry

OBJECTIVETo isolate and purify components from polysaccharides of purple sweet potato (PPSP) and to test their anti-tumor activity.

METHODSDEAE-Cellulose and CM-Cellulose exchange chromatography were applied to separate components of PPSP. The anti-tumor activities of each component were measured by MTT assay on Hela and HepG(2) cells and their monosaccharide composition were analyzed by TLC chromatography, followed by infrared spectroscopy studies.

RESULTSThrough weak anion exchange chromatography and gradient elution by sodium chloride solution, four components were separated and named as PPSP, PPSPII, PPSPIII and PPSPIV, respectively. MTT tests showed that PPSP II and PPSPIII inhibited Hela and HepG2 tumor cells in a certain extent. The structural analysis revealed that PPSPI was mainly composed of glucose and galactose, PPSP II was composed of glucose and had a typical absorption peak of β-D-glucose chitosan pyranose, PPSP III was a glycoprotein showing a protein absorption peak.

CONCLUSIONFour components were separated from PPSP successfully, among which PPSP II and PPSP III shows anti-tumor activities on Hela and HepG(2) cells in vitro.