• Food Science and Preservation
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• v.15 no.6
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• pp.852-858
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• 2008

This study investigated the rheological properties of bread dough supplemented with lotus (Nelumbo nucifera) seed powder. The rheological properties measured were dough volume, farinogram, amylogram, extensogram, pH and outernal. The lotus seed powder contained 7.74% moisture, 20.15% crude protein, 2.11% crude fat, 4.34% crude ash, and 2.78% crude fiber. The farinogram showed that with increasing concentration of lotus seed powder the absorption rate of the dough increased slightly, the development time and stability decreased, and the degree of attenuation tended to be grown along. From the amylogram it was found that the gelatinization onset temperature and the maximum viscosity of the dough tended to increase with increasing content of lotus seed powder. The extensogram showed that the degree of extension of the dough decreased with increasing content of lotus seed powder, while the degree of resistance and resistance/extensibility increased. The dough pH tended to decrease with fermentation time, but increased with increasing content of lotus seed powder. A concentration of $5{\sim}10%$ lotus seed powder appears to be suitable for the preparation of dough.

• Food Science and Preservation
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• v.16 no.1
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• pp.68-74
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• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.23-28
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• 2023

Since the global shock caused by COVID-19, interest in immune-enhancing materials is rapidly increasing, therefore, the development of novel materials is necessary from the industrial and health perspectives. In this study, we selected Nelumbo nucifera Gaertner Seed Extract (NSE) and evaluated immune enhancement effect by using RAW 264.7 murine macrophage cells. NSE significantly up-regulated production of nitric oxide and reactive oxygen species without affecting cell viability in RAW 264.7 cells. Additionally, NSE exhibited an increase of inducible nitric oxide synthase and cyclooxygenase-2 expression in RAW 264.7 cells. The enzyme-linked immunosorbent assay results showed that NSE-treatment significantly enhanced production of interleukin 6 and tumor necrosis factor-α in RAW 264.7 cells. Furthermore, we observed that NSE significantly up-regulated phosphorylation of p65, I kappa B kinase α/β, and I kappa B (IκB) α as well as down-regulation of IκB α expression in RAW 264.7 cells. Our findings indicate that NSE could be the potential health-functional food material with capacity of improving immunity via Nuclear factor-kappa B signaling pathway.

• 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.

• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.388-394
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• 2002

The growth of B. bifidum was promoted by natural products bearing antioxidative capacity and mixed combined two, three and four kinds of them. B. bifidum was expressed a good growth by Nelumbo nuclfera gaertner, Corni fructus, Beiamcanda chinensis, alone, and two mixed combinations were composed of Nelumbo nuclfera gaertner and Corni fructus, Nelumbo nuclfera gaertner and Beiamcanda chinensis, Nefumbo nuclfera gaertner and Theae folium, three mixed combinations were oraganized with Nelumbo nuclfera gaertner, Corni fructus and Theae folium, Nelumbo nuclfera gaertner, Corni fructus and Beiamcanda chinensis, Nelumbo nuclfera gaertner, Theae folium and Beiamcanda chinensis, and four mixed combinations were formed with Nelumbo nuclfera gaertner, Theae folium, Beiamcanda chinensis aud Corni fructus, Theae folium, Beiamcanda chinensis, Corni fructus and Glycyrrhizae radix, Nelumbo nuclfera gaertner, Corni fructus, Teae folium and Glycyrrhizae radix, and Nelumbo nuclfera gaertner, Corni fructus, Beiamcanda chinensis and Glycyrrhizae radix. These few mixed combinations promoted cell growth by 2.6 times than that of control, and its antioxidative capacity was also 5.6 times higher, and the ratio of elimination of hydroxyl radical was more than 80% in each dilution rate. As these combinations of natural products could activate some parts of body, they might be applied to pharmaceuitcal applications, functional foods, also expected to multifunctional fermentative beverages.

• Journal of Life Science
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• v.12 no.5
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• pp.595-604
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• 2002

The growth promoting effect of Clostridium hutyricum KCTC 1785 was investigated with natural products bearing antioxidative capacity, and combined two, three and four kinds of them. C. butyricum was showed a good growth by Lycii fructus, Sophorae flos, Chelidonium majus L., Atractylodis rhizoma alba, Paeonia japonica, alone, and two mixed com-binations were composed of Paeonia japonica and Epimedii herba, Paeonia japonica and Aurantii nobilis pericarpium, Paeonia japonica and Puerariae radix, Pneonia japonica and Angelicae gigantis radix, and three mixed combinations were organized with Epimedii herba, Sophorae flos and Nnelumbo nuclfera gaertner, and Epimedii herba, Sophorae flos and Scutellaria haicalensis george, and Epimedii herba, Sophorae flos and theae folium, and Epimedii herba, Paeonia japonica and Angelicae gigantis radix, and four mixed combinations were formed with Epimedii herba, Puerariae radix, Nelumbo nuclfera gaertner and Paeonia japonica, and Epimedii herba, Puerariae radix, Nelumbo nuclfera gaertner and Theae folium, and Epimedii berba, puerariae radix, Nelumbo nuclfera gaertner and Angelicae gigantis radix, and puerariae radix, Nelumbo nuclfera gaertner, paeonia japonica and Theae folium. As these combinations of natural products could activate some parts fo body, they might be applied to pharmaceuitcal applications, functional foods, antiaging tea, also expected to promote useful enterobacterial growth for multifunctional fermentative beverage.

• Journal of Life Science
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• v.28 no.10
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• pp.1156-1162
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• 2018

To investigate the anti-thrombotic activities of the lotus (Nelumbo nucifera Gaertner), various hot-water extracts were prepared from the leaf, pod of seed (PS), seed, embryo of seed (ES), root, and the node of root (NR) of the lotus. The highest extraction ratio was found in the NR (20.3%), followed by the seed, root, leaf, ES, and PS. These extracts had pH and acidity levels ranging from 5.6~6.5 and 0.06~0.20%, respectively. The seed extract showed 70% brix, whereas the leaf and PS extracts showed less than 0.1% brix. The highest contents of total polyphenol (179.7 mg/g), total flavonoids (161.4 mg/g), and reducing sugar (161.4 mg/g) were observed in the leaf extract, and the highest total sugar content (873.0 mg/g) in the seed extract. Anti-coagulation assay of the extracts of NR, leaf, and PS showed strong activities. In particular, at a concentration of 5 mg/ml, the PS extract had 15-fold extended thrombin, prothrombin, and activated partial thromboplastin times. However, only the ES extract showed activities inhibitory to platelet aggregation, with treatment with 0.25 mg/ml of ES extract decreasing platelet aggregation to 25.1%, a reduction comparable to that effected by aspirin. The extracts other than the seed extract showed no hemolysis activities against human RBC at treatments of up to 1 mg/ml. These results suggest that the NR, PS, seed, and ES, all byproducts of the lotus agriculture industry, have high potential as novel sources of anti-thrombotic agent.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.505-511
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• 2012

This study was conducted to investigate the antioxidant activity of Jeolpyeon containing lotus seed powder. Original Jeolpyeon and Jeolpyeon with BHT (butyl hydroxy toluene) werecompared. Antioxidant activities were measured based ontotal polyphenolic contents, total flavonoid contents, DPPH radicalscavenging activity, reducing power, and SOD-like activity. Total polyphenolic and total flavonoid contents of Jeolpyeon containing lotus seed powder were estimated at $37.81{\pm}0.45$ mg GAE/g and $26.35{\pm}0.13$ mg QE/g respectively. DPPH radical scavenging activity increased upon addition of lotus seed powder. Further, reducing power was higher in Jeolpyeon containing lotus seed powder than original Jeolpyeon or Jeolpyeon with BHT. The antioxidative effect of Jeolpyeon significantly increased uponaddition of lotus seed powder.

• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.377-388
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• 2012

The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.4
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• pp.614-619
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• 2011

Nelumbo nucifera(NN) is a oriental medicinal herb which has been used traditionally for the treatment of antidiarrhea, sedative action and various brain diseases including convulsion and epilepsy. In order to examine the mechanism of anticonvulsive effect, we treated the methanol extract of NN(100, 200 mg/kg, P.0) to the sleeping time and pentylenetetrazole(PTZ)-induced convulsive mice. The methanol extract of NN prolonged sleep time by pentobarbital. Methanol extracts of NN were not effected the concentration of GABA and GABA-T activity in the brain of PTZ-induced mice. Methanol extracts of NN significantly inhibited the convulsion state as well as the level of lipid peroxidation in the brain. The butanol and dichloromethane fraction of methanol extracts among the others effectively inhibited in vitro lipid peroxidation dose dependently($5.0{\times}10^{-6}\sim2.0{\times}10^{-5}\;g/ml$). These results suggest that the anticonvulsive effect of NN is possibly due to the antioxidative effects of the free radical formation at brain for the PTZ-induced convulsion if it were by due to generating system.