@article{oai:nayoro.repo.nii.ac.jp:00000190,
 author = {Naomichi, Nishimura and Hiroki, Tanabe and Tatsuro, Yamamoto},
 issue = {5},
 journal = {Journal of nutritional science and vitaminology},
 month = {Oct},
 note = {40019041502, application/pdf, We examined the effects of raw Chinese yam (Dioscorea opposita), containing resistant starch (RS), on lipid metabolism and cecal fermentation in rats. Raw yam (RY) and boiled yam (BY) contained 33.9% and 6.9% RS, respectively. Male Sprague-Dawley rats were fed a cholesterol-free, control (C) diet supplemented with or without 15 and 30 g of RY or BY/100 g for 3 wk. Plasma total cholesterol concentrations in the tail vein of rats fed the 30% RY diet were significantly lower than in the C group throughout the feeding period. Compared with the C group, non-HDL concentrations in arterial plasma in the 30% RY group was significantly reduced. Liver cholesterol concentration in rats fed the 30% RY diet was significantly higher compared with those fed the C diet. Hepatic cholesterol 7α-hydroxylase mRNA and fecal bile acid excretion were significantly higher in the BY, but not the RY group, compared with the C group. Fecal cholesterol excretion in the 30% RY group was greater compared with the C group. Hepatic microsomal triacylglycerol transfer protein mRNA was significantly lower in the 30% RY group compared with the C group. Cecal pools of acetate, propionate and butyrate were 113-257%, 181-476% and 410-789% greater in the RY group compared with the C group. These results suggest raw yam is effective as a source of RS and facilitates production of short chain fatty acid (SCFA), especially butyrate, in the rat cecum. In addition, RY has a plasma-cholesterol lowering effect, possibly due to the inhibited release of VLDL.},
 pages = {340--347},
 title = {Raw Chinese yam (Dioscorea opposita) promotes cecal fermentation and reduces plasma non-HDL cholesterol concentration in rats},
 volume = {57},
 year = {2011},
 yomi = {ナオミチ, ニシムラ and ヒロキ, タナベ and タツロウ, ヤマモト}
}