Processing characteristics and flavour of full lotus root powder beverage

Liu, Junbo; Zhang, Min; Wang, Shaojin

doi:10.1002/jsfa.4110

Cited by 32 publications

(17 citation statements)

References 26 publications

(27 reference statements)

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“…It is one of the oldest dicot plants in the world with many features of monocot plants, and has been widely cultivated in China, Japan, and other Southeast Asian counties for multiple purposes [2]. The products of lotus root such as fresh, salted and boiled rhizomes, lotus root starch, drinks, teas, and lotus seeds are very popular in the daily diet because of its richness in nutrients including starch, proteins, vitamins, and mineral substances [3], [4]. China is already exporting the processed products of lotus root to Japan, Korea, Europe, and the United States as a kind of off-season vegetable.…”

Section: Introductionmentioning

confidence: 99%

Genome-Wide Analysis of Differentially Expressed Genes Relevant to Rhizome Formation in Lotus Root (Nelumbo nucifera Gaertn)

Cheng

Yin

et al. 2013

PLoS ONE

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Lotus root is a popular wetland vegetable which produces edible rhizome. At the molecular level, the regulation of rhizome formation is very complex, which has not been sufficiently addressed in research. In this study, to identify differentially expressed genes (DEGs) in lotus root, four libraries (L1 library: stolon stage, L2 library: initial swelling stage, L3 library: middle swelling stage, L4: later swelling stage) were constructed from the rhizome development stages. High-throughput tag-sequencing technique was used which is based on Solexa Genome Analyzer Platform. Approximately 5.0 million tags were sequenced, and 4542104, 4474755, 4777919, and 4750348 clean tags including 151282, 137476, 215872, and 166005 distinct tags were obtained after removal of low quality tags from each library respectively. More than 43% distinct tags were unambiguous tags mapping to the reference genes, and 40% were unambiguous tag-mapped genes. From L1, L2, L3, and L4, total 20471, 18785, 23448, and 21778 genes were annotated, after mapping their functions in existing databases. Profiling of gene expression in L1/L2, L2/L3, and L3/L4 libraries were different among most of the selected 20 DEGs. Most of the DEGs in L1/L2 libraries were relevant to fiber development and stress response, while in L2/L3 and L3/L4 libraries, major of the DEGs were involved in metabolism of energy and storage. All up-regulated transcriptional factors in four libraries and 14 important rhizome formation-related genes in four libraries were also identified. In addition, the expression of 9 genes from identified DEGs was performed by qRT-PCR method. In a summary, this study provides a comprehensive understanding of gene expression during the rhizome formation in lotus root.

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Section: Introductionmentioning

confidence: 99%

Genome-Wide Analysis of Differentially Expressed Genes Relevant to Rhizome Formation in Lotus Root (Nelumbo nucifera Gaertn)

Cheng

Yin

et al. 2013

PLoS ONE

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“…In addition, products derived from the root, leaf, and rhizome of N. nucifera have attracted huge amounts of consumer attention due to their functional properties and health benefits (Liu et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…Although various formulations of lotus leaf and root have shown antioxidant activity, the specific compounds responsible for antioxidant activity remain unknown (Wu et al 2003). In addition, products derived from the root, leaf, and rhizome of N. nucifera have attracted huge amounts of consumer attention due to their functional properties and health benefits (Liu et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Quantitative Analysis of Functional Components From Nelumbo Nucifera Root Fermented Broth with Antioxidant and Tyrosinase Inhibitory Effects

Shukla̽

Lee

Park

et al. 2016

Journal of Food Biochemistry

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The goals of this study were to develop a new functional beverage and/or syrup from Nelumbo nucifera (lotus) root by fermentation utilizing brown sugar and to determine its various functional properties and nutritive components. Total phenolic and flavonoid contents significantly increased after 15 and 30 days of fermentation as compared to control (brown sugar broth only) and their amounts ranged from 41–521 µg gallic acid equivalents/mL to 31–63 µg quercetin equivalents/mL, respectively. Gas chromatography‐mass spectra analysis determined the presence of 2‐furanacetic acid, 4‐hydroxyphenyl ethanol, lyxofuranose, silane, morpholine, and cinnamic acid as major phenolic compounds in lotus root sugar syrup samples after 180 days of fermentation. All tested fermented lotus root sugar syrup samples showed highest functional activities in a time‐dependent manner, including inhibition of diphenylpicrylhydrazyl and nitrite radicals (at pH 1.2) as well as superoxide dismutase‐like activities (87.24 ± 2.89%, 99.51 ± 0.67% and 44.39 ± 1.96%, respectively). Syrup samples also inhibited tyrosinase enzyme activity in vitro by 49.79 ± 2.24% compared with control (15.13 ± 0.12%). These findings suggest that lotus root fermented sugar syrup could be a natural food supplement of bioactive components with potent antioxidant and antityrosinase effects. Practical Applications Plant‐based functional foods show enormous potential as human health supplements. Foods rich in polyphenolic compounds such as phenolics and flavonoids can act as scavengers of free radicals, thus protecting the human body from oxidative stress caused by reactive oxygen species. Lotus (Nelumbo nucifera) has been used in traditional medicine system as a health beneficial supplement. Fermentation has been shown to improve the nutritional and medicinal potentials of plants and/or vegetables for human use. This study confirmed fermentation of lotus root using brown sugar, resulting in the production of a fermented functional beverage with enhanced bioactivity. The fermented beverage rich in various nutritional components, including phenolic sand flavonoids, showed potent pharmacological effects such as antioxidant and antimelanogenesis activities, suggesting it might be considered as a good functional food supplement.

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“…Lotus root, lotus powder and lotus seed are acknowledged nourishing food, rich in starch, protein, vitamins and mineral substances, with high edible value and medicinal value and deeply loved by consumers [37,38]. Starch is the main storage material of lotus root, accounting for more than 70% of the dry matter weight.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Analysis of Evolutionary, Characterization and Expression for Sugar Transporter Family Genes in Nelumbo nucifera 

Zhang

2020

Preprint

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BackgroundThe sugar transporter , an important class of transporter for sugars function, play regulators of many processes associated with growth, maturation and senescence processes in plant.ResultsIn this study, a total of 35NNUSTs were identified in the Nelumbo nucifera genome. Furthermore, all NNUSTs genes identified were grouped according to conserved domains and phylogenetic analysis. Additionally, we identified 316 ST genes in other10 representative plants, and performed a comparative analysis with Nelumbo nucifera, including evolutionary trajectory, gene duplication, and expression pattern. A large-scale analysis across plants and alga suggested that the ST family could have been originated from STP and Glct, expanding to form STP and SFP by dispersed duplication. Finally, quantitative real-time polymerase chain reaction and cis-elements analysis showed that the NNUSTs were response to abiotic stresses. ConclusionsThis provides useful resources when exploring the molecular evolution and mechanisms of NNUSTs in plants.

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Processing characteristics and flavour of full lotus root powder beverage

Abstract: Basic flavour compounds were consistent and flavour radar plots had approximately the same shape, area and proportion when all ingredients were identical apart from FLRP and RLR. Therefore, in terms of flavour, FLRP beverage appears to be a feasible substitute for RLR beverage.

Cited by 32 publications

References 26 publications

Genome-Wide Analysis of Differentially Expressed Genes Relevant to Rhizome Formation in Lotus Root (Nelumbo nucifera Gaertn)

Genome-Wide Analysis of Differentially Expressed Genes Relevant to Rhizome Formation in Lotus Root (Nelumbo nucifera Gaertn)

Quantitative Analysis of Functional Components From Nelumbo Nucifera Root Fermented Broth with Antioxidant and Tyrosinase Inhibitory Effects

Comprehensive Analysis of Evolutionary, Characterization and Expression for Sugar Transporter Family Genes in Nelumbo nucifera

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Processing characteristics and flavour of full lotus root powder beverage

Abstract: Basic flavour compounds were consistent and flavour radar plots had approximately the same shape, area and proportion when all ingredients were identical apart from FLRP and RLR. Therefore, in terms of flavour, FLRP beverage appears to be a feasible substitute for RLR beverage.

Cited by 32 publications

References 26 publications

Genome-Wide Analysis of Differentially Expressed Genes Relevant to Rhizome Formation in Lotus Root (Nelumbo nucifera Gaertn)

Genome-Wide Analysis of Differentially Expressed Genes Relevant to Rhizome Formation in Lotus Root (Nelumbo nucifera Gaertn)

Quantitative Analysis of Functional Components From Nelumbo Nucifera Root Fermented Broth with Antioxidant and Tyrosinase Inhibitory Effects

Comprehensive Analysis of Evolutionary, Characterization and Expression for Sugar Transporter Family Genes in Nelumbo nucifera&nbsp;

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Comprehensive Analysis of Evolutionary, Characterization and Expression for Sugar Transporter Family Genes in Nelumbo nucifera