• Korean journal of food and cookery science
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• v.27 no.1
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• pp.1-9
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• 2011

Anti oralmicrobial effects of Nulembo nucifera were determined against S.mutans, S.sobrinus S.sobrinus, F.nucleatum, and A.actinomycetemcomitans using paper disc method, minimum inhibitory concentrate (MICs). Extracts of lotus leaf showed the highest yield. MeOH extract is 21%, Chloroform fraction is 4.2%, ethylacetate fraction is 8.2%, water fraction is 19%. Different parts such as flower, leaf, seed and pod showed antimicrobial effects against S.mutans, with flower and seed extracts showing strong antimicrobial effect aganinst S.sobrinus KCCM11897. Leaf extract(1000pm concentration) showed over 50% inhibitory effect against S.mutans and S.sobrinus KCCM11897. Flower extract showed over 40% inhibitory effect against F.nucleatum and A.actinomycetemcomitans. MICs of flower extract against S.sobrinus KCCM11897,11898 and leaf extract against S.mutans, S.sobrinus KCCM11897 were $625\;{\mu}g/ml$, indicating Nulembo nucifera extract can exert antimicrobial activity even at low concentration. All extractes with heat at $120^{\circ}C$ had antimicrobial activity, which means that is a very stable substances. F.nucleatum and A.actinomycetemcomitans was stable against acid it had a trend that the more akali side was the lower acitivity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.594-600
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• 2009

Quality characteristics of white lotus leaf tea (LLT) fermented with or without mycelial Paecilomyces japonica were investigated. Extraction yield and browning index of hot water extract from non fermented and fermented LLTs were higher than those of ethanol extract (p<0.05). In all LLTs, nutritional components such as total free sugar, free amino acids and minerals of hot water extracts were higher than those of ethanol extracts except for total organic acids (p<0.05). Contents of total free sugar and organic acids were markedly increased through fermentation process of mycelial Paecilomyces japonica. in the same solvent extracts (p<0.05). Contents of most taste components of fermented LLT were increased by mycelial solid fermentation (p<0.05), but total free amino acids of two extracts were decreased in the range of $37.1{\sim}67.2%$ as compared to non-fermented LLT. Fifty-nine volatile compounds were identified by GC and GC-MS, including 11 aldehydes, 14 alcohols, 11 ketones, 11 hydrocarbones and 12 acids. Aldehyde and ketone compounds were more identified in fermented LLT than in non-fermented LLT being abundant alcohol compounds by simultaneous steam distillation and extraction. The most abundant compounds of LLT identified in this study were curcumene followed by 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol and cyclohexen. Main compounds of fermented LLT were 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, butanoic acid, furfural, benzaldehyde, hexanoic acid and 2(3H)-furanone.