• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.611-617
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• 2008

This study was conducted to examine the yield of lotus leaves and roots per one native white lotus grown in Hoesan, Muan of Jeonnam districts, which were promoted by Muan-Gun, Jeonnam as a local speciality. We planted the rhizomes with 2 internodes in a rubber pot in the middle of April. Then on September, 24, 2008, we dug out the main rhizomes and it had grown by 810cm. From the data, the leaf area was $34,442\;cm^2$, the fresh leaf weight was 1,230g, and the dry leaf weight was 235.4g. The weight of the edible fresh stalk and dry weight leaf were 1,325g and 164.3g. Yield of the white lotus root were 1,480g on Sept. 4, 3,880g on Sept. 20 and 4,172g on Oct. 18. Native white lotus are able to be harvested early as September, however, it is be better that it is harvested in the middle of October based on the yield.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1124-1129
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• 2009

Quality characteristics of lotus root pickle added with beet water extract were investigated. Lotus root slices were salted with NaCl, soaked into pickling solution, and then stored at $20^{\circ}C$. Throughout the whole storage periods, pH, acidity, saltiness of pickles (control, 10% beet extract, 20% beet extract, 30% beet extract, 40% beet extract) ranged 3.45$\sim$3.51, 1.42$\sim$1.88% and 1.86$\sim$1.91, respectively. The pH of the experimental groups slowly decreased during the fermentation. The total acidity of the experimental groups were increased. In terms of color values, L and a values were decreased, but b values were increased, with increasing beet extract content. The hardness of lotus root pickles measured instrumentally was higher in lotus root pickle added with 40% beet water extract than in control pickle. Overall, based on sensory evaluation, lotus root pickle added 30% beet extract was preferred over the other samples.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.783-791
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• 2011

This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The $L^*$ values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the $a^*$ values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.33-40
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• 2012

This study was carried out to investigate the effect of the addition of lotus (Nelumbo nucifera) root and leaf powder on the quality characteristics of pork patties. The pork patties were of four types: nothing added (CTL), 0.5% lotus root powder added (LRP), 0.25% lotus root and 0.25% lotus leaf powder added (LRLP), and 0.5% lotus leaf powder added (LLP). There was no significant difference in $L^*$ value (whiteness), cohesiveness, gumminess, chewiness, water holding capacity, VBN content, and total bacterial amount. The moisture was highest in CTL, protein was highest in LRLP, fat was highest in LRLP and LLP, and ash was highest in LRLP (p<0.05). The total polyphenol content of the CTL, LRP, LRLP, and LLP were 3.34, 3.64, 3.90 and 3.90 mg/100 g, respectively. The $a^*$ value was highest in CTL, and the $b^*$ value of LRLP and LLP were higher than those of CTL and LRP (p<0.05). The hardness of CTL and LRP were higher than those of LRLP and LLP, and springiness was lowest in LLP (p<0.05). The cooking loss, thickness change, diameter changes, and pH were highest in CTL (p<0.05). The TBARS was highest in CTL, and was lowest in LLP (p<0.05).

• Korean Journal of Plant Resources
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• v.21 no.1
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• pp.103-109
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• 2008

Nelumbo nucifera root(NNR) is used to clear summerheat(暑熱), bear Yang(陽) upwards and stop bleeding as mentioned in traditional Korean medicine. Also, it has been known that NNR is effective for lowering blood pressure and hyperlipidemia. The rhizome is considered to be nutritive, demulcent, diuretic and cholagogue and is used to treat piles, dyspepsia and diarrhea. An increasingly growing market for nutraceuticals and functional foods has triggered the study on natural sources for nutraceuticals, health foods and functional foods. But rhizome was inconvenient to formulate liquid dosage form(extract) by way of hot water because of its limited storage. Also the majority of the consumers have a complaint against the dosage. The purpose of this study was to develop the functional materials from NNR without side effects. We formulated the solid dosage form viz tablet and granule from the lotus root. Sensory evaluation was performed in terms of smell, taste, color and overall of lotus root and all colored forms(brown, dark brown, light green and yellow) of tablet and granule to evaluate the acceptability of the formulated tablets and granules. In sensory evaluation, among the formulated tablets and granules, light green granules obtained best score overall and yellow tablets showed the overall improved acceptability. In conclusion, lotus rhizome could be recommended as functional food. Further studies to clarify bioactive functions of Nelumbo nucifera in experimental animal model on atopic dermatitis are in progress.

• 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.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.45-49
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• 2010

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.4
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• pp.276-280
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• 2013

D. kaki and D. lotus are used as rootstocks for astringent persimmons in Korea but characteristics of their seedlings have not been determined. In this experiment, their seeds were sown in 3-L pots on April 18 and the seedlings were grown until October 24. Growth and nutrient absorption were compared at the end of the season after destructively harvesting the seedlings. Seedling growth of D. lotus was much faster than that of D. kaki in terms of total stem length, stem diameter, and number of leaves. However, chlorophyll value and specific leaf weight were higher in D. kaki than in D. lotus. Dry weight of D. lotus was 3.6- and 3.7-fold higher than that of D. kaki in above-ground parts and the root, respectively. D. kaki seedlings were characterized by higher concentrations of N, P, K, Ca, and Mg in the leaves, stem, or the root. However, total contents of the elements were 1.8- to 3.7-fold higher in a D. lotus seedling due to its greater dry weight. Since D. lotus seedlings absorbed more inorganic elements on a tree basis and grew more vigorously than D. kaki seedlings, the level of fertilization for astringent persimmons should be adjusted depending on rootstocks to maintain the trees at the optimum vigor.

• 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 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.