• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.222-227
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• 2008

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.

• 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.

• Journal of Korean Medicine for Obesity Research
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• v.13 no.2
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• pp.74-83
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• 2013

Objectives: This study was performed to evaluate the effects of fermented lotus extracts on the inhibition of differentiation in 3T3-L1 preadipocytes. 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. Inhibition of preadipocyte differentiation was examined by Oil red O dye staining. Expressions of adipogenic transcription factors including CCAAT/enhancer binding proteins (C/$EBP{\alpha}$) and peroxisome proliferators-activated receptor ${\gamma}$ ($PPAR{\gamma}$) were analyzed by real time polymerase chain reaction and Western blotting analysis. Results: Fermented lotus extracts inhibited adipogenic transcription factors by inhibiting preadipocytes differentiation. All of the groups fermented by 4 kinds of probiotics showed reduction in Oil Red O dye staining. Bifidobacterium breve showed the most effective inhibition of C/$EBP{\alpha}$. Bifidobacterium breve and Bifidobacterium longum showed the best downregulation of $PPAR{\gamma}$ expressions compared with the control and the unfermented lotus group. Conclusions: Fermented lotus extracts showed significant effects on inhibition of preadipocyte differentiation in 3T3-L1 preadipocytes showing correlation with insulin sensitivity and lipid metabolism related with obesity.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.734-742
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• 2011

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.767-773
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• 2014

In vitro antioxidative activities and antioxidants of the lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were evaluated. The bugak was prepared with fermented glutinous rice batter and unroasted sesame oil for use in the pan-frying. The perilla leaf bugak showed the highest radical scavenging activity and reducing power, with the lowest in the lotus root bugak. The antioxidative activity of the blanched lotus root was lower than the dried laver or the perilla leaf. Polyphenol content was higher in the perilla leaf bugak than the lotus root or the dried laver bugak, and tocopherols were mainly derived from frying oil. The antioxidative activity of bugak was correlated well with polyphenol contents, but there was no correlation between tocopherol contents and the antioxidative activity.

• Herbal Formula Science
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• v.29 no.3
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• pp.119-125
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• 2021

Obejectives : The purpose of this study is to find out the efficacy of pacemaker potentials of interstitial Cells of Cajal (ICC) by Fermented Lotus Root (FLR) in small intestine. Methods : Enzyme digestions were used to separate the ICC. Using electrophysiological methods, pacemaker potentials were measured and intestinal transit rates (ITR) experiments were conducted to identify in vivo gastrointestinal motility. Results : 1. FLR (0.5-10 mg/ml) caused membrane depolarization by electrophysiological methods. 2. In the case of pretreatment with a Ca²⁺ free solution and thapsigargin, the pacemaker potential disappeared and in this case, FLR did not have a membrane depolarization reaction. 3. Lowering the concentration of extracellular Na⁺ concentration stoped the pacemaker potentials and inhibited the reaction caused by FLR. Flufenamic acid also inhibited the reaction by FLR. 4. In mice, ITR was increased by FLR. Conclusions : This study shows that FLR can control ICC by an internal/external Ca²⁺ and Na⁺. It also shows that FLR can be a good candidate for gastrointestinal motility medication development.

• Journal of the Korean Society of Industry Convergence
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• v.22 no.1
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• pp.61-69
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• 2019

All the parts of lotus, including the seed, rhizome, leaf, stalk, petal, anther, pericarp, and fruit receptacle, have been used in traditional medicine system as a health beneficial supplement. However the most usually used from lotus plant is only the root. Therefore in this study, it will be discussed more the utilization of other parts of the lotus, namely the flower of lotus. The petals and stamens of lotus actually are also rich in bioactive components such as flavonoids and alkaloids, are used in the treatment of tissue inflammation, cancer, skin disease, and also for us as antidotes. One of the biotechnological process that can be used to improve the nutritional content, sensory, and also antioxidant activities is fermentation process. The final product desired from the fermentation process in this study is vinegar. The microbial strain powder used is Uinkin fermented powder with three variations of fermentation. The variations given in this study were initial sugar 32%, 24%, and 14% with the same fermentation temperature, $35^{\circ}C$ for 3 months. The results obtained showed that the pH value and sugar content of products during the fermentation process were decreasing during the fermentation process, with total polyphenol content of $283.7{\pm}97.6mg/100g\;QAE$, and total flavonoid content of $3.3{\pm}0.0mg/100g\;QAE$. For the DPPH radical scavenging ability of the fermentation product also increased in a concentration dependent manner, with ORAC activity of the product showed a high activity of $20.7{\pm}0.41{\mu}M$ TE. Therefore, fermentation process can be the one of method for improving the product. The efficiency of lotus flower vinegar fermentation can be reached with an initial sugar condition of 25% (sample B).

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.805-814
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• 2013

Lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were prepared with fermented glutinous rice batter and unroasted sesame oil or wheat flour batter and soybean oil and their physicochemical characteristics was evaluated. Bugak with fermented glutinous rice batter and unroasted sesame oil showed higher hardness, possibly brittleness than bugak with wheat flour batter and soybean oil. Oil absorption was higher in bugak with fermented glutinous rice batter and unroasted sesame oil than bugak with wheat flour batter and soybean oil, however, the lipid oxidation, evaluated by conjugated dienoic acid and p-anisidine values, was significantly lower in bugak with fermented glutinous rice batter and unroasted sesame oil. Frying oil strongly influenced the degree of lipid oxidation and fatty acid composition of bugak lipid. Different preparation of bugak did not show great effects on the contents of chlorophylls and carotenoids of dried laver and perilla leaf bugak, possibly due to protection by rice or wheat flour batter coating.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.183-192
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• 2015

This study aimed to produce fermented extracts with sugar made from lotus root (LR) and Platycodon grandiflorum (PG), using lactic acid fermentation, and confirmed their physiological and anti-oxidative activities as basic data for manufacturing functional drinks through sensory tests. For the final sugar concentrations, PG showed $48.1^{\circ}brix$ and LR showed $52.0^{\circ}brix$. Sugar concentrations during lactic acid fermentation following dilution of sugar to $12^{\circ}brix$, ranged from $11.5{\sim}12.1^{\circ}brix$ for PG and $11.9{\sim}12.4^{\circ}C$ for LR. During lactic acid fermentation, lactic acid bacteria numbers tended to decrease in both fermented LR and PG extracts with sugar as the fermentation period increased. For DPPH radical scavenging ability, LR was three times higher in control without lactic acid fermentation while PG showed significant increases in L. acidophilus (77%), L. brevis (90%), and L. delbrueckii (177%) during lactic acid fermentation. For total polyphenol content, LR showed a higher concentration than PG, and except for fermented L. delbrueckii extract showing similarity with the control, contents of fermented extracts decreased. In the case of PG, CUPRAC, increased significantly in L. brevis, whereas FRAP, increased significantly in L. delbrueckii with lactic acid fermentation. For reducing power, except for fermentation with L. brevis, all PG showed lower reducing power activities. In the sensory test of fermented LR and PG extracts with sugar, both fermented extracts showed better results with L. brevis or L. delbrueckii than control or those with L. acidophilus in every item. Based on these results, it is highly possible to develop fermented extract drinks with sugar using LR or PG. In particular, lactic acid bacteria such as L. delbrueckii and L. brevis showed generally higher activities with potential as a functional drink.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.333-340
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• 2014

The purpose of this study was to develop functional lotus root bugak with plasma lipid reduction capacity by controlling the color of batter used for bugak preparation. Lotus root, nearly colorless, was selected to observe color effects. Gardeniae fructus (GF), Opuntia ficus-indica var. saboten (OF), and green tea (GT), which are colored yellow, red, and green, respectively, were used as coloring agents. Fermented glutinous rice was prepared naturally during winter season by placing glutinous rice and water (1:2, w/w) together in a crock pot for 7 days. Coloring materials (10%, w/w) were blended with glue made from fermented glutinous rice flour to prepare the batter. Cooked lotus root was then mixed with a 1.1-fold amount of batter (w/w) and dried at room temperature. Lotus root bugak (LRB) is pan-fried with un-roasted sesame oil, which is traditionally used as frying oil in Korea. Low-density lipoprotein receptor knockout ($LDLr^{-/-}$) mice (n=36) were fed an atherogenic diet (AD) containing various types of LRB (10 g%) for 10 weeks. Plasma triglyceride, total cholesterol, and LDL-C concentrations decreased significantly in mice fed LRB prepared with OF batter (OFB) and GT batter (GTB) (P<0.05). Protein expression levels of fatty acid synthase (FAS) and 3-hydroxyl-3-methylglutaryl coenzyme A reductase (HMGCR) in the OFB and GTB groups were suppressed compared with the LRB group (P<0.05). In accordance with the results on FAS and HMGCR expression, sterol regulatory element binding protein-I and II (SREBP-I and II), which are responsible for the regulation of FAS and HMGCR gene expression, respectively, were down-regulated compared to the LRB group (P<0.05). In conclusion, the plasma lipid reduction activities of OFB and GTB could be mediated through down-regulation of FAS and HMGCR mRNA expression via suppression of regulatory molecules, SREBP-I and II, in $LDLr^{-/-}$ mice.