• 동아시아식생활학회지
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• 제15권3호
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• pp.257-263
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• 2005

In this study, lotus root(Nelumbo nucifera G.) which has been used in oriental medicine and folks remedy, was studied to apply to functional foods. We investigated the effects of the lotus root extracts(LTE) with hot water on the reduction of serum lipid and improvement of blood parameters in rats fed high fat diet for 5 weeks. Sprague-Dawley rats weigh $150g\pm15g$, were randomly assigned to 4 groups such as basal diet only(BDG), high fat diet without LTE(FDCG), high fat diet with $6\%$ LTE(FD6L), high fat diet with $12\%$ LTE(FD12L). The results of this study were as follows. Hematological data were not significantly different among 4 groups. Serum transferrin concentration and GOT activity were reasonable levels in FD6L and FD12L groups compared with FDCG group. Total cholesterol, LDL-cholesterol, triglyceride in serum and atherogenic index were remarkably reduced in LTE supplemented groups as compared with the control group. But HDL-cholesterol contents in FD6L and FD12L groups were significantly increased compared with that in control group. These results imply that lotus root extracts could be used as a potent food resources for decrease of serum lipid concentration.

• 한국의류학회지
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• 제35권8호
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• pp.959-967
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• 2011

An importance of design that considers the characteristics of fashion that plays a role of a medium that communicates with customers (and is not simply clothes or products by adding the particular culture factors of a local country to the development of glocalism) is discussed. While the cultural consumption becomes a core key word, the survey of customers is conducted to develop a party-wear design that applies a Korean image suitable for the party culture industry magnified by the young generation's cultural trends. Based on it, we suggest a party-wear design that applies Dancheong's lotus and derive the followed results. The first, one-piece and accessory coordination was the highest by 49.3% for the party-wear coordination and design. In addition, Dancheong was the highest by 16.5% for the traditional pattern (thought to be representative for Korean image). Among the traditional patterns, for a pattern suitable for party-wear, the case applying flowers such as the Japanese apricot flower, lotus flower, and peony was the highest. The second, among the several patterns used Dancheong that was represented by a Korean image of a lotus flower pattern because of the characteristics of strong vitality and blooming in dirty mud was often used for the pattern of clothes. The third, under the motive of the results of the survey and Dancheong's lotus flower pattern, we developed 2 methods of one piece and accessory coordination, 2 methods of top and skirt coordination, and 1 method of jacket and one piece coordination as the party-wear.

• 한국축산식품학회지
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• 제31권1호
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• pp.32-39
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• 2011

The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

• 한국축산식품학회지
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• 제31권1호
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• 한국식품조리과학회지
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• 제9권2호
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• pp.82-87
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• 1993

This experiment was carried out to determine the total dietary fiber content and free sugar, fatty acid, amino acid compositions in bamboo shoot, lotus root and burdock. Bamboo shoot contained 3.05% of proteins, 0.48% of lipids, 2.45% of fibers, which were larger than those of other samples (lotus root and burdock). Burdock contained more sugars than the others as 18.64%. On a dry matter basis, total dietary fiber by Prosky AOAC method were 62.5% for bamboo shoot, 17.9% for lotus root and 41.9% for burdock. Therefore, the content of dietary fiber in bamboo shoot was the most abundant among them. Free sugar contents (glucose, fructose and sucrose) of the sample were analyzed by HPLC. Sucrose was the most abundant in both bamboo shoot and lotus root, and the content of fructose and sucrose in burdock were almost same. The major fatty acids in bamboo shoot, lotus root and burdock analyzed by GC were palmitic and linoleic acid. Also, linolenic acid were abundent only in bamboo shoot. The results of amino acid analysis showed that aspartic acid, glutamic acid and Iysine were the most abundent amino acids in the sample. Bamboo shoot contained large percentage of protein, the sweet-tasting amino acids and lipid than the other samples. Therefore bamboo shoot can be used as a flavor material because they contain plenty of the sweet-lasting amino acid and free sugar. Bamboo shoot and burdock can be used as potential source of dietary fiber because of the high content of dietary fiber in those samples.

• 한국산학기술학회논문지
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• 제12권12호
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• pp.5773-5778
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• 2011

최근에 연잎과 민들레 추출물의 약리작용에 대한 연구가 활발하게 이루어져 항산화작용, 항알레르기효과, 항균작용, 항암활성 등에 관한 연구가 보고되고 있다. 이에 본 연구에서는 colony forming unit와 흡광도를 측정하여 연잎과 민들레 추출물이 S. mutans에 미치는 성장억제효과를 연구하였다. 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.

• 한국식품조리과학회지
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• 제30권6호
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• pp.767-773
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• 2014

찹쌀풀과 생참기름을 이용한 전통적인 방법으로 제조한 연근, 김, 깻잎 부각의 산화방지활성과 산화방지 성분을 평가하였다. 깻잎 부각이 가장 높은 라디칼 소거 활성과 환원력을 보였으며 연근 부각의 활성이 가장 낮았는데 부각 원료인 데친 연근, 김, 깻잎의 활성과 동일한 순서이었다. 폴리페놀 화합물 함량은 연근, 김 부각보다는 깻잎 부각에서 더 높았고, 부각의 토코페롤은 대부분 튀김유인 참기름에서 유래하였다. 부각의 산화 방지 활성은 폴리페놀 화합물 함량과 높은 상관관계를 보였으나 토코페롤 함량과의 상관관계는 매우 낮아 폴리페놀 화합물이 부각의 산화 방지 활성에 더욱 긴밀하게 기여하고 있음을 의미하였다.

• 산업식품공학
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• 제23권1호
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• pp.69-75
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• 2019

본 연구에서는 다양한 온도 및 시간에 따른 데치기에 의한 우엉, 연근 및 마늘종의 특성 변화를 평가하였다. 우엉은 데치기에 의한 조직 연화 효과를 얻기 어려웠으며, 저온 데치기에 따른 변색이 심하게 발생하는 현상을 보여주었다. 따라서 효과적인 우엉의 데치기는 90℃ 이상에서 단시간(1분) 실시해야 품질의 저하를 억제할 수 있을 것으로 판단된다. 반면 연근은 80℃에서 5분간 데치는 경우 고온에서 단시간 데친 연근에 비해 수분함량이 높고 연도는 차이를 보이지 않아 저온 데치기를 효과적으로 적용할 수 있는 농산물로 판단되었다. 마늘종은 고온 데치기에 의해 조직 연화 효과를 얻을 수 있지만, 색도 변화를 수반하기 때문에 품질 측면에서 바람직하지 않았으며, 80℃에서 3-5분 데치기를 통해 연화효과를 얻을 수 있을 것으로 기대되었다.

• 한국식품과학회지
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• 제54권3호
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• pp.251-256
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• 2022

본 연구는 고욤나무 열매 분말의 활용도를 높여 천연 기능성 식품의 재료로써 사용이 가능한지를 영양학적으로 판단하기 위해 실시하였다. 고욤나무 열매 분말의 IDL 단계에서는 산도가 높았으며, MDL 단계에서는 당도가 유의하게 높았다(p<0.05). 조지방, 셀레늄 및 타닌 함량은 고욤나무 열매 분말의 IDL 단계에서 MDL 단계로 갈수록 유의적으로 감소하였으나, 마그네슘과 칼슘 함량의 경우 IDL 단계보다 MDL 단계에서 유의적으로 증가하였다(p<0.05). IDL 단계에서 총 페놀 함량이 유의적으로 높았으나, DPPH 라디칼 소거활성은 MDL 단계에서 유의하게 증가하였다(p<0.05). 아질산염 소거능과 타닌 함량은 IDL 단계에서 높았다. 본 연구를 종합해 볼 때, 고욤나무 열매는 각 성장 시기별로 영양학적 특성을 가지므로, 이를 고려하여 고욤나무 열매를 분말화하여 다양한 기능성 식품의 원료로서 활용한다면, 좋은 먹거리 제공 식품으로서 활용도를 높일 것으로 판단된다.

• 한국식생활문화학회지
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• 제21권2호
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• pp.202-208
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• 2006

The effects of Lotus (Nelumbo nucifera Gaertner) leaf dry powder on serum lipid concentrations were evaluated in rats. Forty-eight male Sprague-Dawley rats were divided into six groups and fed high fat diets for sis weeks. Experimental groups were following diets; Control group (CON), 40 % animal and plant high fat group (AHF and PHF) control with 2% Lotus leaf dry powder group (CLDP), animal and plant high fat diets with 2% Lotus leaf powder group (AHFLDP, PHFLDP). Tissue weights of liver, heart, kidney, spleen and lung of AHF group exposed rats were decreased by PHFLDP groups. The concentrations of serum triglyceride in rats fed the CLDP and PHFLDP group were lower than those in other groups. The concentrations of total cholesterol in CLDP and PHFLDP group the were lower than those in AHF groups. The concentrations of HDL-cholesterol in serum of the CLDP and PHFLDP groups were significantly higher than those of other groups. The levels of LDL-cholesterol in serum of the CLDP and PHFLDP groups were tended to be lower than those of other groups. GPT and GOT were decreased in CLDP and PHFLDP groups and than in the AHF group. LDHase was lower in CLDP and PHFLDP groups than in the AHF group. These results suggest that 2% Lotus leaf dry powder groups may reduce elevated levels of serum lipid concentrations in rats fed high fat.