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*

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

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

BACKGROUND: Anthocyanin-rich foods and preparations have been reported to reduce the risk of life-style related diseases, including cancer. The SL222 sweet potato, a purple-fleshed cultivar developed in New Zealand, accumulates high levels of anthocyanins in its storage root. METHODS: We examined the chemopreventative properties of the SL222 sweet potato in the C57BL/6J-APC(MIN/+) (APC(MIN)) mouse, a genetic model of colorectal cancer. APC(MIN) and C57BL/6J wild-type mice (n=160) were divided into four feeding groups consuming diets containing 10% SL222 sweet potato flesh, 10% SL222 sweet potato skin, or 0.12% ARE (Anthocyanin rich-extract prepared from SL222 sweet potato at a concentration equivalent to the flesh-supplemented diet) or a control diet (AIN-76A) for 18 weeks. At 120 days of age, the mice were anaesthetised, and blood samples were collected before the mice were sacrificed. The intestines were used for adenoma enumeration. RESULTS: The SL222 sweet potato-supplemented diets reduced the adenoma number in the APC(MIN) mice. CONCLUSIONS: These data have significant implications for the use of this sweet potato variant in protection against colorectal cancer.
Adenoma ; Animals ; Anthocyanins ; Colorectal Neoplasms ; Diet ; Intestines ; Ipomoea batatas* ; Mice* ; Models, Genetic ; New Zealand ; Skin

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.

Antineoplastic Agents, Phytogenic ; pharmacology ; HeLa Cells ; Hep G2 Cells ; Humans ; Ipomoea batatas ; chemistry ; Polysaccharides ; pharmacology

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

OBJECTIVETo study the variations of flavonoids contents in vine tips of sweetpotato (Ipomoea batatas) among different varieties, parts and the time of topping.

METHODThe flavonoid contents in leaf, petiole and stem of vine tips at 6 different topping time of 3 varieties for vegetable-use Pushu 53, Guangcaishu No. 2 and Fushu 7-6, which were collected from Chongqing were determined by UV spectrophotometry with rutin as a standard substance.

RESULTThe results showed that the flavonoid content of Guangcaishu No. 2 was higher than that of Pusu 53, so was that of Pusu 53 than that of Fushu 7-6. The average flavonoid contents in leaf of 3 varieties were between 3.66 mg x L(-1) and 11.09 mg x L(-1) during 6 topping time, and those in petiole, stem were between 2.20-5.26 mg x L(-1) and 4.03-7.79 mg x L(-1), respectively. The rations of average flavonoid contents in leaf, petiole and stem to the total contents of vine tips among 3 varieties during their whole topping periods were 46.71%, 20.65% and 32.63%, respectively. The contents during earlier topping time were higher than those of later periods. The variance analysis of flavonoid contents revealed that there was significant difference between different varieties, parts and time of topping and significant interactions among varieties, parts and time of topping.

CONCLUSIONThe results of the study indicate that the contents of flavonoid should be considered for the breeding, cultivation and industrialization of sweetpotato for vegetable-use.

China ; Flavonoids ; analysis ; Ipomoea batatas ; chemistry ; Plant Extracts ; analysis ; Plant Structures ; chemistry ; Time Factors ; Vegetables ; chemistry

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