• Journal of Applied Biological Chemistry
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• v.64 no.2
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• pp.121-125
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• 2021

Antioxidative, anticoagulant, and α-glucosidase inhibitory effects of 60% (v/v) ethanolic extract from lotus (Nelumbo nucifera) leaves were investigated in vitro. The yield and polyphenol content of the lotus leaves extract were 35.3±1.1% and 186.2±5.2 ㎍ gallic acid equivalents/mg, respectively. The lotus leaves extract effectively scavenged free and cation radicals, and nitrite in a concentration-dependent manner, and possessed potent reducing power. The lotus leaves extract had remarkable anticoagulant and α-glucosidase inhibitory activities as a function of the extract concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1544-1547
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• 2011

Lotus (Nelumbo nucifera) leaf is known to be effective for 'overcoming body heat' and stopping bleeding. It is commonly used as a traditional curing plant for the treatment of hematemesis, epistaxis, hemoptysis, hematuria, and metrorrhagia in traditional Chinese medicine. This study investigated on the effect of oral administration of lotus (Nelumbo nucifera) leaf extract on the serum and liver lipid levels of rats fed a high fat diet. Experimental rats were divided into five different experimental groups, including the general diet group (Cont), high fat diet with lotus leaf extract groups (HL40, HL80, HL120), and high fat diet group (HFG). Body weight significantly decreased in the HL120 sample compared to that of Cont. The weights of the livers and kidneys of rats corresponded to the increase in body weight. Total cholesterol and triglyceride contents in liver tissues of rats were lowest in the sample HL120 sample. The levels of total lipids, total cholesterol, and triglycerides in serum were lower in the HL120 sample compared to the HFG.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.12
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• pp.5773-5778
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• 2011

Results regarding the anti-oxidative, anti-allergic, anti-bacterial and anti-cancer effects of lotus leaf and dandelion have been reported through active research on the medical effects of medicine prepared from crude drugs. This paper aimed to examine the anti-bacterial effect of lotus leaf and dandelion extracts on S. mutans by evaluating the colony forming unit and growth curve. In accordance with the growth inhibition rate of S. mutans according to the addition of lotus leaf and dandelion extracts, the higher the extract concentration was, the higher the growth inhibition rate of S. mutans was. This paper therefore verifies that lotus leaf and dandelion extracts have an effect in inhibiting the growth of S. mutans.

• Proceedings of the KAIS Fall Conference
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• 2011.12a
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• pp.259-261
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• 2011

생약제제 중에서 연은 수련과의 식물로서 예로부터 위염, 출혈, 설사, 치질, 두통, 해독작용 등에 사용되어 왔으며, 민들레는 국화과에 속하는 식물로 천식, 해열, 강장, 부인병 등에 사용되어왔다. 최근에는 이들 생약제제의 약리작용에 대한 연구도 활발하게 이루어져 항산화작용, 항알레르기효과. 항균작용, 항암활성 등에 관한 연구가 보고되고 있다. 이에 본 연구에서는 연잎과, 민들레의 추출물이 치아우식 원인균인 S. mutans에 미치는 항균효과를 연구하고자 하였다. 추출물의 첨가에 따른 S. mutans의 성장억제율을 측정한 결과, 추출물의 농도가 높아질수록 S. mutans의 성장억제율도 높아지는 결과를 얻었다. 이로써 연잎과 민들레 추출물은 S. mutans의 성장을 억제하는 항균효과를 가지고 있음을 본 연구에서 확인 할 수 있었다.

• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

• Microbiology and Biotechnology Letters
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• v.46 no.4
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• pp.372-376
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• 2018

To investigate the bio-activities of lotus (Nelumbo nucifera Gaertner), ethanol extracts were prepared from different parts of lotus, including lotus root, node of root (NR), leaf, pod of seed (PS), seed (S), and embryo of seed (ES), respectively. Anti-thrombosis activities were evaluated. NR, S, and PS extracts displayed strong anti-coagulation activities, as evidenced by the inhibition of thrombin, prothrombin, and coagulation factors, respectively. NR, leaf, S, and PS extracts displayed strong platelet aggregation inhibitory activities. The aggregation inhibition of S and PS extract was comparable to that of aspirin. The extracts of NR, S, and PS did not show hemolysis activity up to 1.0 mg/ml.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1622-1626
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• 2008

This study was carried out for the analysis of chemical composition and antioxidative activity of lotus leaf. The lotus leaf contained 63.8% of crude carbohydrate, 16.9% of crude protein, 1.0% crude fat, and 9.3% of crude ash including high amount of calcium (2.2%). The antioxidative effect of several solvents extracts of lotus leaf was investigated. Among them 70% ethanol extract showed relatively higher extraction yield and higher total phenol content as well as the highest electron-donating ability using 1,1-diphenyl-2-picryl hydroxyl.

• Journal of Life Science
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• v.25 no.10
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• pp.1115-1123
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• 2015

The purpose of this study was to investigate the potential of Nelumbo nucifera G. leaf (NNL) extract as a cosmetic additive. The electron-donating ability of the NNL extract at a concentration of 1,000 μg/ml was 67.83%. In xanthine oxidase, the inhibition effect of the NNL extract was 92.7% at the same concentration. For whitening effects, tyrosinase inhibition effect of NNL extract was 42.7% at a 1,000 μg/ml concentration. The cell toxicity of the NNL extract was examined in melanoma cells (B16F10) using a 3-[4, 5–dimethyl–thiazol–2–yl]-2, 5-diphenyl-tetrazoliumbromide (MTT) assay. The cell toxicity assay revealed that the NNL extract had a toxicity of 81.61% at a concentration of 1,000 μg/ml The microphthalmia-associated transcription factor (MITF), tyrosinase related protein-1 (TRP-1), tyrosinase related protein-2 (TRP-2), and tyrosinase protein expression inhibitory effect by Western blot of NNL extract were measured by a Western blot at concentrations of 25, 50, and 100 μg/ml. At a 100 μg/ml concentration of the NNL extract, the expression of the MITF, TRP-1, TRP-2, and tyrosinase protein was decreased by 69.59%, 27.74%, 67.33%, and 67.78% respectively. The MITF, TRP-1, TRP-2 and tyrosinase mRNA expression inhibitory effect were measured by reverse transcription- polymerase chain reaction (PCR) at concentrations of 25, 50, and 100 μg/ml. GAPDH was used as a positive control. At a concentration of 100 μg/ml of the NNL extract, the expression of MITF, TRP-1, TRP-2, and tyrosinase mRNA was decreased by 67.51%, 71.36%, 85.74%, and 83.64%, respectively. These findings suggest that the NNL extract has antioxidant and whitening effects and that it has great potential as a cosmetic ingredient.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.394-401
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• 2014

This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter's color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 (p<0.05). The a-value was highest in T3 (p<0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 (p<0.05). The VBN content was lowest in T3 (p<0.05) and the sensory color was highest in T3 (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.851-859
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• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.