• Food Science and Preservation
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• v.13 no.5
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• pp.634-642
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• 2006

This study was performed to investigate the effects of lotus root ethanol extinct (LRE) on 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase activity in vitro, and lipid metabolism in the serum and liver of rate fed normal or high cholesterol diet in vivo. LRE (200 mg/kg/day and 400 mg/kg/day) was administered only to rats with fed high cholesterol diet for 6 week. We divided into 6 groups: normal diet group (NC), high cholesterol diet group (1% cholesterol and 0.25% sodium cholate)(HC), LRE 200 mg/kg treated group (NC-LREL), LRE 400 mg/kg teated group (NC-LREH), high cholesterol diet and LRE 200 mg/kg treated group (HC-LREL), and high cholesterol diet and LRE 400 mg/kg teated group (HC-LREH). LRE significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. The body weight gain and liver weight of the high cholesterol diet group were higher than the normal diet group whereas the groups administered LRE were gradually decreased. The high cholesterol diet group increased serum triglyceride, total cholesterol, free cholesterol and LDL-cholesterol levels, and decreased atherogenic index, HDL-cholesterol and phospholipid levels as compared with the normal diet group. LRE administrated groups were increased in serum HDL-C/T-C, HDL-cholesterol and phospholipid levels, and decreased serum triglyceride, total cholesterol, free cholesterol, and LDL-cholesterol levels as compared with the high cholesterol diet group. These effect of LRE within the high cholesterol diet groups were concentration-dependent manners. There were no differences in the levels of serum triglyceride, total cholesterol, phopholipid, HDL-cholesterol and free cholesterol between normal diet groups. The hepatic LRE administrated groups than in the high cholesterol diet group. Teken together, it is suggested that LRE exerts hypocholesterolemic effect by reducing serum cholesterol concentration in rats with high cholesterol diet-induced hypercholesterolemia.

• Korean Journal of Plant Resources
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• v.35 no.5
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• pp.565-573
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• 2022

Gingival inflammation is one of the main causes that can be related to various periodontal diseases. Human gingival fibroblast (HGF) is the major constituent in periodontal connective tissue and secretes various inflammatory mediators, such as nitric oxide (NO) and prostaglandin E₂ (PGE₂), upon lipopolysaccharide stimulation. This study is aimed at investigating the anti-inflammatory and antioxidative activities of Lotus Root extract (LRE) in Porphyromonas gingivalis derived lipopolysaccharide (LPS-PG)-stimulated HGF-1 cells. The concentration of NO and PGE₂, as well as their responsible enzymes, inducible NO synthase (iNOS), and cyclooxygenase-2 (COX-2), was analyzed by Griess reaction, ELISA, and western blot analysis. LPS-PG sharply elevated the production and protein expression of inflammatory mediators, which were significantly attenuated by LRE treatment in a dose-dependent manner. LRE treatment also suppressed activation of Toll-like receptor 4 (TLR4)/myeloid differentiation primary response gene 88 (MyD88) and nuclear factor-κB (NF-κB) in LPS-PG-stimulated HGF-1 cells. In addition, one of phase II enzyme, NAD(P)H quinone dehydrogenase (NQO)-1, and its transcription factor, Nuclear factor erythroid 2-related factor 2 (Nrf2), were significantly induced by LRE treatment. Consequently, these results suggest that LRE ameliorates LPS-PG-induced inflammatory responses by attenuating TLR4/MyD88-mediated NF-κB, and activating NQO-1/Nrf2 antioxidant response element signaling pathways in HGF-1 cells.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.117-126
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• 2012

This study was conducted to assess the levels of microbiological hazards of preprocessed Namuls, which were served at the school foodservice. 19 preprocessed ground or root vegetables were collected from 21 schools in May to June of 2011. Heavy contamination of aerobic plate counts (from 3.39 to 8.42 logCFU/g) and total coliform groups (from 3.16 to 7.84 logCFU/g), enterobacteriaceaes (from 2.53 to 7.55 logCFU/g) were detected in preprocessed Namuls. In addition, the detection rates of Escherichia coli, Staphylococcus aureus and Bacillus cereus (emetic form) were 4.3%, 11.7% and 2.1%, respectively. In addition, sanitary indicative bacterium at preprocessing steps of root vegetables (lotus root, burdock root, bellflower root) and blanched Namuls (bracken, sweet potato vine, chinamul) were analyzed. Aerobic plate counts, coliform groups, and enterobacteriaceaes were not effectively removed during preprocessing including washing and soaking steps. In the case of blanched Namuls (bracken, sweet potato vine, chinamul), contamination levels increased more after drying process and no significant reduction effect on the levels of microbial contamination was observed during preprocessing steps. Thus, effect of preprocessing steps on the microbiological hazards in Namuls must be reevaluated to improve the microbiological quality of preprocessed Namuls at the school foodservice and retail markets.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.345-350
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• 1986

Crude saponins of soybean and Azuki bean (2.0 mg/plate)were most effective against Trp-p-2, and also all of legume saponins (2.0 mg/plate)were excellent effective against aflatoxin $B_1$. Crude saponins of taro, burdock and ginseng were remarkably effective at ranging from 1.0 mg to 2.0 mg per plate against MeIQ. Especially ginseng saponin was excellent effective and arrow root saponins was remarkably effective against MeIQ, respectively. Plant saponins of taro, lotus burdock, arrow root and ginseng except for dodok were most effective activities against aflatoxin $B_1$.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.490-494
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• 2005

The purpose of this was investigate the possibility of medicinal plants application as an edible functional food resources. We arried out to develop a beverage by using Nelumbo nucifera and we examined the nutritional characterics. Also we examined the effects of drink on physiological function in aorta relation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement thansducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 12.25%, 4.5 and 0.092%. The approximate nutritional composition of beverage was carbohydrate, 9.40%, crude protein, 0.30%, crude fat, 0.25% and ash, 0.15%. Also insoluble fiber and soluble fiber were 1.30%, 0.80%. Developed beverage contained Na(11.45 mg%), K(6.87 mg%), Ca(2.53 mg%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly law in each beverage treatment groups compared with control group. These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.22 no.1
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• pp.47-59
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• 2019

This study was composed of four treatments [no treatment, phosphate + limestone layer treatment, phosphate + sodium bicarbonate + cement layer treatment, and phosphate + sodium bicarbonate + limestone layer treatment] for figuring out vegetation effects on the acid drainage slope. Treated acid neutralizing techniques were effective for neutralizing acidity and vegetative growth in order of [first: phosphate + sodium bicarbonate + limestone layer treatment, second: phosphate + sodium bicarbonate+cement layer treatment, third: phosphate + limestone layer treatment and fourth: no treatment] on the acid drainage slope. We found out that sodium bicarbonate treatment was additory effect on neutralizing acidity and increasing vegetaive growth besides phosphate and neutralizing layer treatments. In neutralizing layer treatments, Limestone layer was more effective for vegetation and acidity compared to cement layer treatment. Cement layer showed negative initial vegetative growth probably due to high soil hardness and toxicity in spite of acid neutralizing effect. Concerning plants growth characteristics, The surface coverage rates of herbaceous plants, namely as Lotus corniculatus var. japonicus and Coreopsis drummondii L were high in the phosphate + sodium bicarbonate + limestone layer treatment while Festuca arundinacea was high in the phosphate + sodium bicarbonate + cement layer treatment. We also figured out that soil acidity affected more on root than top vegetative growth.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.310-323
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• 2022

The purpose of this study was to investigate the preparation and cooking processes used to prepare Eungi in cookbooks published from the 1700s to the 1900s. 'Eungi' is a thin gruel made of starch powder. Fourteen historical cookbooks were included and investigated for the preparation of ingredients and processing methods. Fourteen types of eungi were identified. Arrowroot eui and kuseonwangdogo eui were found in 『Kyuhapchongseo』 written in the early 1800s, and many types of eungi (i.e. job's tears eungi, arrowroot eungi, sorghum eungi, lotus root eungi) were mentioned in 『Kunhakhoedeung』, but unfortunately, ingredients and cooking methods were not included. 'Eungi' was made by boiling starch powder prepared using the 'subi method', that is, dried after grinding main ingredients such as job's tears using a millstone followed by soaking and settling. Eungi boiled with water or omija water were seasoned with the sugar or honey, and salt. These eungis were used for stomach complaints and hangovers and to promote longevity.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• Korean Journal of Agricultural Science
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• v.30 no.2
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• pp.128-138
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• 2003

The bacterial density of partially processed horticultural crops in the commercial market was relatively high probably due to improper handing or processing. Between crops, the bacterial density was low in peeled garlic and ranged above $10^8cfu{\cdot}g^{-1}fw$ in other crops. Especially in brake fern, the bacterial density was the highest and non food materials such as packing strips were found. There was difference in the effects of ozone-treated water washing treatment between crops. In root crops such as burdock and lotus root, ozone showed positive effect on preventing discoloration as well as lowing bacterial density resulting in the increase of marketing period. Any positive effect was not found when sliced crops were treated over 5 min at $0.3mg{\cdot}L^{-1}$ of dissolved ozone. In lettuce slices, leaf tissues were severely discolored and rapidly soften at $0.3mg{\cdot}L^{-1}$ for 2 min dipping. Ozone was highly effective on inhibiting bacterium propagation and off-flavor. This effect was more stronger in Fischer ligulariata than brake fern, probably due to the difference of tissue thickness. Results indicated that ozone-treated water washing had a strong potential to improve the market quality of partially processed horticultural crops including dried wild greens and sliced root crops.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.91-102
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• 2006

The goal of this study was to find the way of reduction on food wastes in the university cafeteria. Four hundred and two students from three universities in Daejeon city were surveyed. The data were analyzed by SAS program. The results were summarized as followings: 24.95% of the total users use the university cafeteria everyday. Reasons for the utilization were listed as time saving 31.40%, near place 26.73%, low price 23.16% and no other place to eat 17.82%. Recommendations for the improvements of university cafeteria were listed as menu variation 38.26%, taste 37.83%, price decrease 10.43%. Female students left more food wastes than male students and most leaving food was side dish than Bab, Guk and Kimchi. The major reason of leaving foods was shown to be influenced by the taste and amount of foods supplied in university cafeteria. And they preferred kimchibock-kumbab to other kinds of bab. But they disliked Flounderjolim, pickled anchovies, Ggonchigui, Ginger, Burdock, Lotus root and Crown daisy. The perception of users on the reduction of food waste was 84.10% of total students. The students who know on the method of food wastes treatment were 58.26%. Improvement for reduction of food wastes of university cafeteria can be summarized to emphasize on taste, menu variation, adequate of serving size, also that should be conduct studies for systematic administration method and standard education for reduction of food waste.