Browse > Article
http://dx.doi.org/10.7318/KJFC.2008.23.2.222

Study on the Chemical Composition of Lotus Root and Functional Evaluation of Fermented Lotus Root Drink  

Bae, Man-Jong (Department of Herbal foodceutical Science, Daegu Haany University)
Kim, Soo-Jung (Efficacy and Safety Research Center for Traditional Oriental Medicine, Daegu Hanny University)
Ye, Eun-Ju (Efficacy and Safety Research Center for Traditional Oriental Medicine, Daegu Hanny University)
Nam, Hak-Sik (Efficacy and Safety Research Center for Traditional Oriental Medicine, Daegu Hanny University)
Park, Eun-Mi (Efficacy and Safety Research Center for Traditional Oriental Medicine, Daegu Hanny University)
Publication Information
Journal of the Korean Society of Food Culture / v.23, no.2, 2008 , pp. 222-227 More about this Journal
Abstract
This study examined the chemical composition of lotus root and functionally evaluated a fermented lotus root drink. Electron-donating ability using DPPH along with nitrite-scavenging ability were used to compare the antioxidative activities of unfermented and fermented lotus root drinks. The electron-donating abilities of the unfermented lotus root drink (1%) and fermented lotusroot drink (1%) were 22.55% and 23.88%, respectively. At pH 6.0, the nitrite-scavenging abilities of the unfermented lotus root drink and the fermented lotus root drink (100%) were 27.64% and 40.3%, respectively, and their scavenging ability increased in a dose-dependent manner at all pH values. In order to study the anti-obesity effects of the two drinks, male Sprague-Dawley rats were divided into four groups (A: basal diet, B: high fat diet, C: high fat diet+unfermented lotus root drink, D: high fat diet+fermented lotus root drink). Net weight gains were not significantly different among the four groups. Plasma total cholesterol concentrations significantly decreased in the groups receiving the unfermented and fermented lotus root drinks. Also, plasma total lipid and triglyceride contents were lower in the groups receiving the unfermented and fermented lotus root drinks as compared to the high fat diet group; however, the differences among the three groups were not significant.
Keywords
lotus root; fermented lotus root drink; chemical composition; antioxidant activity; anti-obesity effect;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Quan JQ. 2002. Cardiovascular pharmacological effects of bibenzylisoquinoline alkaloid derivatives, Acta. Phramacol Sin., 23:1086-1092
2 Richmond V. 1973. Use of cholesterol oxidase for assay of total and free cholesterol in serum continuous flow ananlysis. Clin. Chem. Biochem., 198: 1350
3 Kim SB, Rho SB, Rhyu DY, Kim DW. 2005. Effect of Nelumbo nucifera leaves on hyperlipidemic and atherosclerotic bio FIB hamster. Korean J. Pharmacogn, 36:229-234   과학기술학회마을
4 Lee JJ, Young PS, Lee MY.2006. Effects of lotus Root(Nelumbo nucifera G.) on lipid metabolism in rats with diet-induced hypercholesterolemia. Korean J, Food Preserv., 13:634-642   과학기술학회마을
5 Oh MS. 1996. Changes in mineral content in several root vegetables by various cooking methods, Korean J. Soc. Food Sci., 12:40-45   과학기술학회마을
6 One YO, Hattori E, Fukaya Y, Imai S, Ohizumi Y. 2006. Antiobesity effect of Nelumbo nucifera leaves extract in mice and rats. J. Ethanopharma., 106: 238-244   DOI   ScienceOn
7 Park CS, Kwon CJ, Choi Ma, Park GS, Choi CH. 2002. Antioxidative and Nitrite Scavenging Activities of Mugwort and Pine Needle Extracts. Korean J. Food Preserv., 9:248-252
8 Park IB, Park JW, Kim JM, Jung ST, Kang SG. 2005. Quality of soybean paste(Doenjang) prepared with lotus root powder. J. Korean Soc. Food Sci. Nutr., 34:519-523   과학기술학회마을   DOI
9 Park YB, Lee TG, Kim OK, D JR, Yeo SG, Park YH, Kim SB. 1995. Characteristics of Nitrite scavenger Derived from Seeds of Cassiatora L. Korean J. Food Sci. Technol., 27:124-128
10 Hu MH, Skibsted LH. 2002. Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus(Nelumbo nucifera). Food Chem., 76: 327-333   DOI   ScienceOn
11 Han SJ, Koo SJ. 1993. Study on the chemical composition in bamboo shoot, lotus root and burdock-Free sugar, fatty acid, amino acid and dietary fiber contents. Korean J. Soc. Food Sci., 9:82-87
12 Kim YS, Chun SS, Jung ST, Kim RY. 2002. Effect of lotus root powder on the quality of dough. 2002. Korean J. Soc. Food Cookery Sci., 18:573-578
13 Na MK, An RB, Lee SM, Hong ND, Yoo JK, Lee CB, Kim JP, Bae KH. 2001. Screening of crude drugs for antioxidative activity. Korean J. Pharmacogn, 32:108-115   과학기술학회마을
14 Gutfinger T. 1981. Polyphenols in olive oils. J. Am. Oil Chem. Soc., 58:966-968   DOI
15 Lee KS, Kim MG, Lee KY. 2006. Antioxidative activity of ethanol extract from lotus(Nelumbo nucifera) leaf. J. Korean Soc. Food Soc. Food Sci. Nutr., 35: 182-185   과학기술학회마을   DOI
16 Muller PH. 1977. A fully enzymatic triglyceride determination. J. Clin. Chem. Clin. Biochem., 15:457
17 Kim YS, Chun SS, Jung ST. 2002. Effect of lotus root powder on the baking quality of wheat bread. Korean J. Soc. Food Cookery Sci., 18:413-425   과학기술학회마을
18 Jung HA, Kim JE, Chung HY, Choi JS. 2003. Antioxidant principles of Nelumbo nucifera stamens. Arch. Pharm Res., 26:279-285   DOI   ScienceOn
19 Kang HI, Kim JY, Moon KD, Seo KI, Cho YS, Lee SD, Yee ST. 2004. Effect of the crude polysaccharide of Pleurotus eryngii on the activation of immune cells. J. Korean Soc. Food Sci. Nutr., 33:1092-1097   과학기술학회마을   DOI
20 Gang MS, Lim SS, Lee JH. 1997. A study on the chemical composition an hypocholesterolemia effect of nostoc commune. J. Korean Soc. Food Sci. Nutr., 26:468-472   과학기술학회마을
21 Lim SS, Lee JH. 1997. Effect Atremisa Princeps var Orientals and circium japonicum var ussuiense on serum lipid of hyperlipidemic rat. Korean J. Nutr., 30:12-18
22 Yoon MH, Lee MJ, Hwang SI, Moon SK. 2001. A evalution of the caffeine contents in commercial foods. J. Fd. Hyg. Safety, 16:295-299
23 Ling ZQ, Xie BJ, Yang EL. 2005. Isolation, characterization and determination of antioxidative activity of oligomeric procyanidins from the seedpod of Nelumbo nucifera Gaertn. J. Agric food Chem., 52:2441-2445
24 AOAC. 1995. Official methods of analysis, 16th ed. Association of official analytical chemists. Washington DC
25 Mckenny JA. 2001. Lipid management: tools for getting to the goal. Am. J. Manag. Care., 7:299-306
26 Choi HS, Ha JO, Choo MH, Na MS, Lee MY. 2004. Effect of bambusae caulis in liquamen on lipid metabolism in rats fed high fat diet. Korean J. Food Preserve, 11:468-472   과학기술학회마을
27 Kim CK, Chung JD, Lee HS, Kim CB, Yoon JT, Choi BS. 1996. Effect of plant growth regulators on organogenesis of rhizome in mature embryo cultures of Nelumbo nucifera. Korean J. Plant Tissue Culture, 23:195-198
28 Blsois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature, 26:1198
29 Borsch T, Barthlott W, Shim MS, Choi SW, Bae SJ. 2001. Effects of Punica granatum L. fractions on quinone reductase induction and growth inhibition on several cancer cells. J. Korean Soc. Food Sci. Nutr., 30:80-85