Huang, Chung-HsiungChung-HsiungHuangCheng, Jin-YiJin-YiChengDeng, Ming-ChungMing-ChungDengCHUNG-HSI CHOUTONG-RONG JAN2018-09-102018-09-102012http://www.scopus.com/inward/record.url?eid=2-s2.0-84355161976&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/372885This study investigated the effect of diosgenin, a yam-derived phytochemical, on the growth of enteric lactic acid bacteria (LAB). The in vivo effect of diosgenin on the density of intestinal flora was examined in a murine model of food allergy. Oral administration with diosgenin markedly restored the diminished density of faecal LAB associated with allergic reactions. The direct effect of diosgenin and several structure-related steroidal compounds on the growth of faecal anaerobes isolated from diosgenin-administered mice was also investigated. The presence of diosgenin significantly enhanced the growth of Lactobacillus murinus and Lactobacillus reuteri, but not enterococci. Structure-activity relationship analysis showed that the prebiotic activity of steroidal sapogenins might require structural elements of the C5-C6 double bond and intact E- and F-rings. Collectively, these results indicate that steroidal sapogenins may be a novel class of prebiotics to LAB.Chinese yam; Diosgenin; Lactobacillus; Prebiotic; SapogeninAnimals; Dioscorea; Diosgenin; Feces; Food Hypersensitivity; Intestines; Lactobacillus; Male; Mice; Mice, Inbred BALB C; Plant Tubers; Prebiotics; Steroids; Structure-Activity Relationshipanimal experiment; animal model; article; bacterium culture; bacterium identification; controlled study; Dioscorea opposita; Enterococcus faecium; Enterococcus hirae; feces microflora; food allergy; in vivo study; intestine flora; lactic acid bacterium; lactobacillus murinus; Lactobacillus reuteri; medicinal plant; mouse; nonhuman; nucleotide sequence; structure activity relation; animal; Bagg albino mouse; chemistry; drug effects; feces; growth, development and aging; intestine; Lactobacillus; male; microbiology; plant tuber; yamjournal article10.1016/j.foodchem.2011.11.0162-s2.0-84355161976