• Journal of Korean Medicine Rehabilitation
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• v.24 no.1
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• pp.1-12
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• 2014

Objectives This study was performed to evaluate the effects of fermented lotus extracts on prediabetes and hyperlipidemia in high fructose diet rats. Methods Extracts of lotus leaf and lotus root were fermented using 4 different probiotics separately, including Lactobacillus plantarum, Lactobacillus rhamnosus, Bifidobacterium breve, and Bifidobacterium longum. Expressions of adipogenic transcription factors including Adiponectin, GLUT-4, Leptin, PPAR gamma, Resistin and Visfatin were analyzed by Real time PCR and Western blotting analysis. Results Fermented lotus extracts reduced blood glucose. Fermented lotus extracts inhibited adipogenic transcription factors by inhibiting preadipocytes differentiation. The level of gene expression of Adiponectin, GLUT-4, Leptin, PPAR gamma, Resistin and Visfatin in relation to that of GAPDH were increase or decrease significantly with the Fermented lotus formulation group. Conclusions Fermented lotus extracts showed hypoglycemic and hypolipidemic effects by inhibiting preadipocyte differentiation and controlling insulin sensitivity in high fructose diet rats.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.363-370
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• 2017

This study investigated the chemical composition of headspace gas from white-flowered lotus (Nelumbo nucifera Gaertner). Volatile flavor compositions of headspace from white-flowered lotus (floral leaf, stamen, flower stalk, stem) were investigated through the solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspace was directly transferred to a gas chromatography-mass spectrometry. Sixty-three volatile flavor constituents were detected in the headspace of lotus floral leaves, and undecanoic acid (7.81%) was the most abundant component. Fifty-three volatile flavor constituents were detected in the headspace of lotus stamina, and isobutylidene phthalide (7.94%) was the most abundant component. Forty-four volatile flavor constituents were detected in the headspace of lotus flower stalks, and 3-butyl dihydrophthalide (11.23%) was the most abundant component. Fifty-nine volatile flavor constituents were detected in the headspace of lotus stems, and ligustilide (16.15%) was the most abundant component. The content of phthalides was higher in the headspace of flower stalks and stems, while alcohols and acids were the predominant compounds in lotus floral leaves.

• Journal of the Korean Society of Costume
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• v.53 no.1
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• pp.67-75
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• 2003

From ancient times. lotus pattern had esthetic factor and symbolic factor. Lotus pattern was introduced to China, and it was grafted together with Chinese peculiar culture symbol system, thereafter it has changed and developed. The Chinese taking a serious view meaning that things include, and they frequently use several lucky omen patterns in their everyday life. In this study, I investigated laying stress on symbolism about Lotus patterns of China lucky omen patterns, and I wanted to present possibility that can approach to Chinese culture in new angle. Through result of this study, symbol of Lotus patterns can divide two directions. First, symbol by natural properties of lotus are same as following. 1. Lotus grows in the mud, but it is uncontaminated - clearness and uprightness, 2. Root, branches, loaves and flowers are vegetative together, and all of basis and branches are exuberant. - plenty, 3. Bear fruit simultaneously with blooming, and it is procreant. - fecundity and many descendants. Symbol that use same pronunciation and intention are same as following. 1. 'Lian(연)'-'Lian(연)' : repeatability, continuance, plenty and intercommunicate, 2. 'Lian(연)'-'Lian(염)': integrity, 3. 'He (하)'-'He(화)' : peace, harmony and combination, 4. 'He(하)'-'He(하)' : clear river, 5.'He(하)'-'He(하)' ; all work goes well. When the Chinese use lotus patterns in lucky omen patterns, same pronunciation and pitch of Chinese language more prominent than natural properties or the image of Buddhism. I guess that it cause praying individual's peace and happiness more serious than philosophical meaning or symbol that base in Buddhism for ordinary people.

• Fashion & Textile Research Journal
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• v.16 no.3
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• pp.492-498
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• 2014

Lotus(Nelumbo nucifera gaertn) is intimate plant to many people that it has clean and noble characteristics despite growth in the mud. Especially Lotus seedpods, byproduct of lotus, are rich in oligometric procyanidins and could be a new source of procyanidins. Procyanidins, also known as condensed tannins, are a class of polyphenols. In other words lotus seedpod contains plenty of tannins. Commonly tannins colorants could increase adsorption and fastness properties in fabric dyeing. This study was made to investigate colorants characteristics of lotus seedpod and various colorfastness properties of dyed silk fabrics. The wavelength of maximum absorption of lotus seedpod solution appeared at 273.5 nm from UV-vis spectrophotometer. From the results of FT-IR spectra measurements, IR absorption band of lotus seedpod colorants appeared at $3415cm^{-1}$, $2900cm^{-1}$ and $1620cm^{-1}$ by tannin structure. And tannin ingredient contents was the highest at pH 9 and flavonoid at pH 11. Lotus seedpod colorants showed relatively good affinity at pH 3 on silk fabrics and optimum dyeing temperature and time for silk was for 50 min, at $80^{\circ}C$. K/s of Light fastness according to different washing method was the highest at process including ironing and ${\Delta}E$ was the lowest. All of fastness(Light rubbing laundering perspiration dry cleaning) showed excellent results over 4 or 4-5 grades.

• Journal of the Korean Society of Costume
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• v.67 no.1
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• pp.56-73
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• 2017

The purpose of this study is to categorize the lotus patterns of traditional Korean fabrics. This study collected 169 fabrics of Korean lotus flower patterns and then made a list of era, configuration of pattern, type of artifact, findspot and holding institutions. It analyzes the characteristics of 251 kinds of lotus woven on 169 Korean fabrics, 251 kinds of lotus on 169 fabrics divided into Realistic Type, Design Type, and Abstract Type. They consist of 213 kinds of Design Type(84.8%), 21 kinds of Realistic Type(8.4%), and 17 kinds of Abstract Type(6.8%). The largest part of lotus patterns is Design Type. Design Types are subdivided into 14 types. This result contrasted with the conclusion of the research paper about peony patterns in Traditional Korean Textiles. The largest part of peony patterns was Realistic Types. Realistic Types of lotus patterns in Korean textiles are subdivided into 6 types. Korea has more diverse forms and a higher ratio of Realistic Types than China and this can be interpreted to reflect that there is a tendency in Korea to prefer natural patterns. Besides abstract Types are subdivided into 3 types. When the lotus flower patterns of Korea and China are categorized and similar types are compared, there are some unique patterns that appear only in Korea or China. Not only that, similar types display differences in pattern arrangement methods and portrayal among the two countries. If such study results are utilized, they can be grounds for distinguishing the production area of lotus flower textile fabrics when they are newly excavated in the future.

• Korean Journal of Agricultural Science
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• v.47 no.3
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• pp.519-532
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• 2020

Because lotus root has a short shelf life, the quality easily deteriorates. Thus, the harvested lotus roots are processed into a variety of products. Drying is one of the simplest food preservation methods, which can increase food stability. However, the convective drying method takes a long time and requires high energy consumption. Combination drying methods have emerged to overcome the limitations of the convective drying method. This study investigated the drying characteristics of lotus root and determined the optimal drying model of lotus root depending on the microwave and hot-air combination drying conditions. The lotus root slices (5 mm in thickness and 40 mm in diameter) were dried by different drying conditions that were combined with three microwave power levels (50, 100, and 150 W) and two hot air temperatures (50 and 60℃) at a velocity of 5 m·s^-1. Eight drying models were tested to evaluate the fit to the experimental drying data, and the effective moisture diffusion (D_eff) values of the lotus root slices dried by combination drying were estimated. The combination drying time of the lotus root was significantly reduced with the high air temperature and microwave power. The effective moisture diffusion (D_eff) of lotus root was more affected by the air temperature than microwave power intensity. Logarithmic model was most suitable to describe the drying curve of lotus root in the microwave-hot air combination drying method.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.298-306
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• 2014

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage, and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.355-363
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• 2014

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.573-578
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• 2002

The quality characteristics of dough with lotus root powder were investigated. As the content of lotus root powder increased, doughs showed higher water absorption, lower stability and longer development time than control as measured with a farinograph. Extensibility decreased with the increase of lotus root powder. As the addition of lotus root powder increased, the doughs has higher gelatinization temperatures and maximum viscosities than control as measured by amylograph. And the pH of the dough also increased by the increase of lotus root powder.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.1051-1054
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• 2009

This study was conducted to investigate the antioxidant activity of the extracts of lotus (Nelumbo nucifera Gaertner). The total phenolic contents in leaf, stem, and root were 165, 74, and 30 tannic acid equivalent mg/g of dried extract or fraction respectively. The butanol and ethylacetate fractions of lotus parts showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than other fractions. 2,2'-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity also showed the similar result as the DPPH radical scavenging activity. The antioxidative capacity of the ethylacetate fraction was the highest among fractions and its fraction showed higher contents of total polyphenol.