• Applied Biological Chemistry
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• v.28 no.4
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• pp.239-244
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• 1985

Physicochcmical properties of the Lotus root starch wert investigated. The shape of starch granules was elliptical with the average size of $20{\sim}35{\mu}$. Starch showed B-type X-ray pattern. The content of amylose was 22.1%. The blue value for starch and amylose were 0.280 and 0.692, respectively. The alkali number was 4.74. By X-ray diffraction examination, gelatinization began at $55^{\circ}C{\sim}60^{\circ}C$ and almost completed at $65^{\circ}C{\sim}70^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.46 no.4
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• pp.372-376
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• 2018

To investigate the bio-activities of lotus (Nelumbo nucifera Gaertner), ethanol extracts were prepared from different parts of lotus, including lotus root, node of root (NR), leaf, pod of seed (PS), seed (S), and embryo of seed (ES), respectively. Anti-thrombosis activities were evaluated. NR, S, and PS extracts displayed strong anti-coagulation activities, as evidenced by the inhibition of thrombin, prothrombin, and coagulation factors, respectively. NR, leaf, S, and PS extracts displayed strong platelet aggregation inhibitory activities. The aggregation inhibition of S and PS extract was comparable to that of aspirin. The extracts of NR, S, and PS did not show hemolysis activity up to 1.0 mg/ml.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.851-859
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• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.229-234
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• 2017

For elderly individuals with swallowing difficulties, texture-modified food containing thickeners is needed. The plant materials freeze-dried yam, lotus root, and artichoke were evaluated for their potential use as thickeners and compared to a commercial thickener (corresponding to 0.5, 1, or 2 bag viscosity, respectively). Yam powder showed a high peak viscosity, corresponding to that of rice starch. Although artichoke showed no pasting viscosity, it may be useful as a thickener when combined with xanthan gum. The certain amount of yam, lotus root, and artichoke powders added to commercial soup showed similar viscosities as the addition of 0.5 or 1 bag commercial thickener at $60^{\circ}C$. However, sufficient viscosity corresponding to that of 2 bags of commercial thickener was not achieved by using the plant material itself. Sensory tests by elderly subjects revealed that the soup with yam powder was preferred compared to soup made with other materials.

• 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 East Asian Society of Dietary Life
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• v.25 no.4
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• pp.667-671
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• 2015

This study investigated the antioxidant capacities and inhibitory activity of peeled lotus root (Nelumbo nucifera) as a food material on angiotension-converting enzyme (ACE). The antioxidant effects on total polyphenol and total flavonoid contents were not signicant. However, DPPH radical scavenging activity decreased from 85.07% to 80.70% by peeled treatment. SOD-like activity decreased from 20.84% to 17.97%, and ACE inhibitory activity decreased from 53.4% to 50.1% by peeled treatement. Thus, consumption of non-peeled lotus root should increase.

• Food Science and Preservation
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• v.19 no.6
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• pp.807-812
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• 2012

This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at $55^{\circ}C$. After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at $4^{\circ}C$. Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest ${\Delta}E$ value. However, L and ${\Delta}E$ value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.1
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• pp.35-38
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• 2001

When root initiation ratio of cut Birdsfoot trefoil (Lotus corniculatus L.) stems was examined in several medium conditions containing different IBA concentration, the higher IBA contration of medium was elucidated superior then lower IBA concentration. Highest root initiation ratio was confirmed at 2.5 mg/$\ell$ of IBA and the ratio was 90~95%. When the stems from regenerated shoots from callus were treated at 8 kinds of medium for 12 days, the root iniation result was 9 (45%) at 1/2 SH-0 medium, 10 (50%) at SH-0 medium, 10 (50%) at SH-0.5IBA medium, 10 (50%) at SH-1.0IBA medium, 13 (65%) at SH-1.5IBA medium, 14 (70%) at SH-2.0IBA medium, 19 (95%) at SH-2.5IBA medium and 14 (70%) at SH-3.0IBA medium.

• Food Science and Preservation
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• v.18 no.3
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• pp.288-293
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• 2011

This study investigated the changes in the quality of fresh-cut lotus roots that were treated with hot water. Lotus roots were purchased from Daegu, Korea. They were washed, peeled, and cut into lcm-thick slices with a ceramic knife. The peeled and sliced lotus roots were dipped for 45 sec in water at 30, 55, and $80^{\circ}C$. After they were air-dried at room temperature, the slices were packed in polyethylene films and stored at $4^{\circ}C$ for 12 d. Then the changes in the weight loss, color, total viable cell, and sensory characteristics were measured. Generally, the weight loss of the lotus roots that were treated with hot water slightly increased. The application of the heat treatment delayed the browning of the lotus roots, especially the treatment with $55^{\circ}C$ hot water. The L and a values of the lotus roots that were treated with $80^{\circ}C$ hot water significantly increased during their storage, though. The heat treatment effectively inhibited the growth of microorganisms. The organoleptic quality of the lotus roots that were treated with $55^{\circ}C$ hot water was the best.

• Food Science and Preservation
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• v.19 no.1
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• pp.74-80
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• 2012

To enhance the application of lotus roots and to provide basic data for processed foods with lotus roots, lotus root powder was processed under four different conditions, and their physicochemical properties were analyzed as follows. In the Hunter's color value results, the salted sample had the highest L value, and the vinegared sample had the highest a and b values. The water-holding capacities of the salted, vinegared, and blanched samples were higher than that of the control sample. The amylase contents were in the 19.57-20.43% range but were not significant. The swelling power and solubility of the processed samples increased as the temperature rose. The blanched sample had the highest swelling power and solubility (65 and $60^{\circ}C$, respectively). The crystallinity of the processed samples, as determined via X-ray diffraction, reached their peak at $16.9^{\circ}$, and the other peaks at 14.6, 22.2, and $23.8^{\circ}$ were typical of the B type. In addition, the relative crystallinity, gelatinization temperature, and enthalpy, as determined via DSC thermogram, were highest in the vinegared sample and lowest in the blanched sample. In the amylogram results, the vinegared sample had the highest maximum viscosity and breakdown. The retrogradation of the vinegared sample was the slowest as its setback value was the lowest.