• Food Science and Preservation
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• v.12 no.5
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• pp.465-469
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• 2005

Allium fistulosum L. seasoning oils were manufactured by autoclaving method. Materials were from total, leaf, trunk and root part of Allium fistulosum L. with refined soybean oil. Physicochemical characteristics of these Allium fistulosum L. seasoning oils of 4 kinds were not much different, but seasoning oil from leaf part was more green color. Total 35 volatile components were detected, in which propenyl trisulfide and propenyl propyl trisulfide were the major components. They were found as 26.94 ppm and 26.26 ppm in seasening oil from root with the highest level, respectively. Propenyl propyl disulfide was the major component as flavor characteristics in Allium fistulosum L. seasoning oils. Main component of original roasted flavor in Allium fistulosum L. seasoning oils would be confirmed the root part.

• Food Science and Preservation
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• v.11 no.2
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• pp.221-226
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• 2004

This study was carried out to determine the antimutagenic and anticancer effects of Allium victoriolis using Ames test and cytotoxicity. Allium victorialis extracted with ethanol and then further fractionated to chloroform, ethyl acetate and water. The inhibition rate of ethanol extract (200 $\mu\textrm{g}$/plate) of Allium victorialis in the Salmonella typhimurium TA100 strain showed 88.2% against the mutagenesis induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG). The suppression ratio against 4-nitroquinoline-1-oxide(4NQO) in the Salmonella typhimurium TA98 and TA100 strains showed 76.4% and 83.0%, respectively. The cytotoxicity effects of Allium victorialis extract against the cell lines with human lung carcinoma (A549), human breast adenocarcinoma (MCF-7) and human gastric cacinoma (KATOIII) were inhibited with the increase of extract concentration. The treatment of 0.5 $\mu\textrm{g}$/plate Allium victorialis of ethanol extract showed strong cytotoxicities of 74.2%, 71.3% and 67.4% against A549, MCF-7 and KATOIII, respectively.

• The Korea Journal of Herbology
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• v.35 no.4
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• pp.37-43
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• 2020

Objectives : Allium hookeri is a well-known traditional herbal remedy and its root used for treatment of inflammation and tumor. However, the mechanism of anti-inflammatory effect of Allium hookeri is still unknown. This study aims to examine the mechanism of anti-inflammatory effect of Allium hookeri on mouse macrophage cell line, RAW 264.7 cells. Methods : Anti-oxidant effect of water extract of Allium hookeri (WEAH) was measured by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assay. 3- (4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) assay was performed to determine the effect of WEAH on cell viability in RAW 264.7 cells. In addition, anti-inflammatory effect of WEAH was investigated in RAW 264.7 cells. Inflammation of RAW 264.7 cells induced by lipopolysarccharide (LPS) treatment and expression levels of inflammatory cytokine interleukin 1 β (IL-1β) and interleukin 6 (IL-6) gene were analyzed using quantitative reverse transcription PCR (qRT-PCR) analysis. Furthermore, the phosphorylation of inhibitor of nuclear factor kappa B (IκBα) after LPS treatment with WEAH-treated RAW 264.7 cells was confirmed by immunoblot analysis. Results : WEAH showed a strong anti-oxidant effect and no cytotoxicity to RAW 264.7 cells up to 2 mg/㎖ concentration. The LPS-induced mRNA expression levels of IL-1β and IL-6 were decreased by WEAH treatment. Furthermore, the LPS-induced phosphorylation of IκBα is attenuated by WEAH treatment. Conclusions : Through experimental demonstration of anti-oxidant and anti-inflammatory effects of WEAH, we suggest that Allium hookeri is a valuable material for prevention and treatment of various inflammatory diseases.

• Journal of Plant Biotechnology
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• v.47 no.1
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• pp.15-25
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• 2020

Allium L. is one of the largest genera of the Amaryllidaceae family, with more than 920 species including many economically important species used as vegetables, spices, medicines, or ornamental plants. Currently, DNA barcoding tools are being successfully used for the molecular taxonomy of Allium. A total of 46 Allium species were collected from their native areas, and DNA was extracted using the IBRC DNA extraction kit. We used specific primers to PCR amplify matK. DNA sequences were edited and aligned for homology, and a phylogenetic tree was constructed using the neighbor-joining method. The results show thymine (38.5%) was the most frequent and guanine (13.9%) the least frequent nucleotide. The matK regions of the populations were quite highly conserved, and the amount of C and CT was calculated at 0.162 and 0.26, respectively. Analysis of the nucleotide substitution showed C-T (26.22%) and A-G (8.08%) to have the highest and lowest percent, respectively. The natural selection process dN/dS was 1.16, and the naturality test results were -1.5 for Tajima's D and -1.19 for Fu's Fs. The NJ dendrogram generated three distinct clades: the first contained Allium austroiranicum and A. ampeloprasum; the second contained A. iranshahrii, A. bisotunense, and A. cf assadi; and the third contained A. rubellum and other species. In this study, we tested the utility of the matK region as a DNA barcode for discriminating Allium. species.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.60-64
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• 2001

Chemical compositions and texture of Allium senescens that is one of Korean indigenous culinary herbs were analyzed. The contents of carbohydrate and calorie were higher than those of Chinese chive. Proline, glutamine, valine, leucine and threonine were the major total amino acids in white and green portions of Allium senescens leaves. Methionine and cysteine were identified in white and green portions of Allium senescens leaves. The values of sodium and iron in Allium senescens were lower than in Chinese chive. Trace amount of selenium was also detected in Allium senescens leaves. The C$_{20:5}$ and C$_{20:6}$ were identified in leaves of Allium senescens. As a result of Rheometer analysis and sensory evaluation, texture of Allium senescens was more tender than that of green portion of Chinese chive leaves.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.498-504
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• 2014

Allium senescens L. is perennial plant of the Liliaceae family that grows throughout Korea. In this study, we investigated the effect of Allium senescens L. methanol extracts on reactive oxygen species (ROS) production and lipid accumulation during adipogenesis. Our results indicated that 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of Allium senescens L. methanol extracts increased in a dose-dependent manner. Allium senescens L. methanol extracts suppressed ROS production and lipid accumulation during adipogenesis. In addition, Allium senescens L. methanol extracts inhibited the mRNA expression of the pro-oxidant enzyme, such as G6PDH and lead to a reduction in the mRNA levels of the transcription factors, such as sterol regulatory element binding proteins 1c, peroxisome proliferator-activated receptor ${\gamma}$, and CCAAT/enhancer-binding proteins ${\alpha}$. These results indicate that Allium senescens L. methanol extracts inhibit adipogenesis by modulating ROS production associated with ROS-regulating genes and directly down-regulating adipogenic transcription factors.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.156-161
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• 2020

This study was designed to evaluate the quality characteristics and antioxidant activities of noodles containing Allium senescens L. powder (0, 2, 4, 6, and 8%). With an increase in the consumption of Allium senescens L., there was a decrease in pH (p<0.001), water absorption ratio, volume expansion ratio, and turbidity (p<0.05). The colorvalue showed that the addition of Allium senescens L. decreased the L and b values. On the other hand, a value was increased (p<0.001). The mechanical texture of the noodles containing Allium senescens L. was decreased by the addition of Allium senescens L. considering its hardness and chewiness; however, it increased the adhesiveness, springiness, and cohesiveness (p<0.001). In the sensory evaluation, the noodles with 4% Allium senescens L. powder showed the best results (p<0.001). The total polyphenol content, total flavonoid content, DPPH radical scavenging, and reducing power were increased upon addition of Allium senescens L. powder (p<0.001).

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.595-599
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• 1998

A batch experiment was conducted to evaluate the removal capacity of welsh onion(Allium fistulosum L.), shallot (Allium ascalonicum L.), garlic (Allium sativum L.) roots as an adsorbent for Ni and Pb in aqueous solution. One gram of the dried Allium root powder was reacted in 100ml of solution containing 10mg of each heavy metal and effects of metal concentration, pH, temperature, and size of adsorbent on the removal efficiency were evaluated. The results were as follows ; The amount of adsorption of heavy metal ions were higher with the smaller particles size of adsorbent. Garlic root was high adsorption capacity of Pb, especially. The higher concentration of heavy metal solution was, the more amount of adsorption of heavy metals was. The adsorption ratio was differed from a kind of heavy metal. As the temperature increased, the amount of adsorption of Ni and Pb by shallot and welsh onion were decreased. The amount of adsorption of Ni was high under alkali conditions but the amount of adsorption of Pb was high under neutral and acidity condition.

• Natural Product Sciences
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• v.2 no.1
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• pp.37-42
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• 1996

Several species and varieties of Allium spp. grown in Indonesia were screened for their in vitro antiplatelet aggregation activities. The extracts were also analyzed by GC for their volatile sulfur-containing compounds, and measured for their Volatile Reducing Substances (VRS) contents. Antiplatelet aggregation potencies of Allium spp. were varied among the species and varieties studied. Garlic extracts showed the greatest ability to inhibit platelet aggregation followed by extract of shallot, chive, yellow onion, and green onion. The 'Jawi' and 'local Padang' variety of garlic showed high activities with $IC_{50}$ values of 9.1 and $9.8\;{\mu}g/ml$, respectively. The local Kupang variety of shallot showed the highest antiplatelet activity among the shallot varieties evaluated, with an $IC_{50}$ value of $111\;{\mu}g/ml$. Antiplatelet aggregation activities of Allium extracts showed a positive correlation with the level of volatile compounds.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.1
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• pp.33-43
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• 2001

The effects of the addition of herbs belonging to Allium species on the quality and storage characteristics of kamaboko were studied. The herbs employed in the study were garlic (Allium sativum for.Pekinenese Makino), leek(.Allium tuberosum Roth), onion(Allium cepa Linnaeus), and onion skin. water activity(Aw) , pH, TBA, VBN, microbial load, textural characteristics and sensory evaluation were tested. 1. Aw of all the samples decreased on storage, the Aw on lower day ranged from 0.937~o.950. All thesamples containing herbs retained the pH 6 ~7 during the entire storage period even though it decreased gradually on storage. 2. In general, TBA and VBN of the samples containing herbs were lower than the control. The sample containing 3% onion skin showed the lowest TBA and VBN value. 3. The total plate count of the samples containing herbs was low compared to the control even though the total count increased during the storage. The samples containing 3% garlic and 3% onion skin showed the lowest total plate count on 20 days of storage. 4. The sample with garlic showed remarkably low value in sensory evaluation. The samples containing onion and onion skin, however, reached to the high sensory points as storage period increased. They received high points in taste as well as overall acceptance.