• Food Science of Animal Resources
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• v.39 no.6
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• pp.943-952
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• 2019

This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.84-90
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• 2016

This study investigated the quality of wet noodles added with Allium hookeri powder. Wet noodles were prepared by addition of 0, 2, 6, and 10% powder to flour of the basic formulation. The water binding capacity of Allium hookeri powder was higher than that of flour. Swelling power and solubility increased with increased temperature. The weight, water absorption, volume, and turbidity values of cooked noodles showed no significant differences. The lightness value decreased with an increase in Allium hookeri powder content. The redness and yellowness values increased with an increase in Allium hookeri powder content. The textural properties of cooked noodles decreased with an increase in Allium hookeri powder content. Antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of wet noodles increased as the concentration of Allium hookeri powder increased. The highest quality noodles were obtained with 2% Allium hookeri powder in the wet noodle formula.

• Journal of the Korean Applied Science and Technology
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• v.38 no.1
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• pp.263-270
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• 2021

Allium Hookeri is a plant of the genus Allium, and prior research has been conducted on antioxidant, anti-inflammatory and antibacterial, but studies on essential oil extraction are insufficient. Therefore, in this study, GC-MSD was performed by extracting essential oils for Allium Hookeri leaves, roots, and whole parts. The cytotoxicity, antioxidant, and anti-inflammatory properties of Allium Hookeri leaves were confirmed to confirm their potential as a cosmetic material. The yield of essential oil extraction from Allium Hookeri leaves, roots and whole parts was found to be 0.01, 0.02, 0.01%. As a result of analyzing the aroma components of GC-MSD, the main components of essential oil of Allium Hookeri leaves were Diallyl trisulfide (34.02%) and Methyl allyl trisulfide (25.14%). At a concentration of 10%, where cytotoxicity was not confirmed, 39.69% inhibition of NO production and 88.26% of DPPH radical scavenging activity were shown. Through this, the Allium Hookeri essential oil presents the possibility of being useful as a raw material with antioxidant and anti-inflammatory effects in cosmetics.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.318-329
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1808-1816
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• 2014

The aim of this study was to evaluate the antioxidant activities and anti-inflammatory effects of water and ethanolic extracts from Allium hookeri roots and leaves. Antioxidant activities of Allium hookeri extracts were determined based on various radical scavenging activities using an ESR spectrophotometer, ferric reducing antioxidant power, 2,2'-azinobis-(3-ethybenzothiazoline-6-sulfonic acid) radical scavenging activity, and oxygen radical absorbance capacity assays. In addition, we investigated anti-inflammatory effects of Allium hookeri extract on lipopolysaccharide (LPS)-induced inflammation in RAW264.7 cells. We also explored the effects of extract from Allium hookeri root on suppression of pro-inflammatory mediators such as nitric oxide (NO) and pro-inflammatory cytokines such as IL-6 and TNF-${\alpha}$ against LPS-induced activation of RAW264.7 cells. Our results demonstrated superior antioxidant activity for leaf extract of Allium hookeri compared to extract from root of Allium hookeri. On the other hand, root extract of Allium hookeri showed better anti-inflammatory activity compared to leaf extract. Our study suggests that Allium hookeri extract exhibits strong antioxidant activity and anti-inflammatory effects and can be developed as a potential therapeutic candidate for diseases involving oxidative stress and inflammation.

• Journal of Life Science
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• v.27 no.3
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• pp.289-294
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• 2017

Diabetes mellitus is associated with insulin resistance, which leads to down-regulation of insulin signaling and the decreased glucose uptake. Adipocytes are sensitive to insulin, and closely implicated in insulin resistance and diabetes. Insulin stimulates differentiation of preadipocytes to adipocytes, and increases glucose transport. Allium species have been used as traditional medicine and health-promoting foods. Allium hookeri (A. hookeri) is reported to improve the pancreatic ${\beta}-cell$ damage and exhibit pancreatic anti-inflammatory activity in streptozotocin-induced diabetic rats. We investigated whether A. hookeri extract (AHE) may stimulate glucose uptake in adipocytes through increasing insulin sensitivity. AHE enhanced fat accumulation, a differentiation biomarker, under the partial induction of differentiation by insulin. $PPAR{\gamma}$, a transcription factor highly expressed in adipocytes, promotes adipocyte differentiation and insulin sensitivity. AHE increased the differentiation of preadipocytes through up-regulation of $PPAR{\gamma}$. The activation of $PPAR{\gamma}$ increases the GLUT4 expression during adipocyte differentiation. GLUT4 is responsible for glucose uptake into the adipocytes. AHE increased the expression of GLUT4 in adipocytes, and subsequently enhanced the insulin-stimulated glucose uptake. These results suggest that AHE promotes adipocyte differentiation through activation of $PPAR{\gamma}$, and leads to enhance glucose uptake in adipocytes along with GLUT4 up-regulation. Thus, AHE may be effective for the insulin-sensitizing and anti-diabetic activities.

• 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.

• Korean Journal of Pharmacognosy
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• v.48 no.1
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• pp.31-37
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• 2017

Glutamate-induced oxidative stress results in neuro-degenerative disorders in many central nervous system (CNS) such as Alzheimer's disease, ischemia, Huntington's disease, and Parkinson's disease. Our study was performed to investigate neuroprotective effects of Allium hookeri extracts (leaf, root, and whole) on glutamate-induced HT22 cells. In this study, ethanol extract of A. hookeri showed the outstanding neuroprotective effect in HT22 cells. In addition, we found that ethanol extract of A. hookeri root increased heme oxygenase (HO)-1 in HT22 cells. Moreover, ethanol extract of A. hookeri root also upregulated nuclear accumulation of nuclear factor E2-related factor 2 (Nrf2) in HT22 cells. These results demonstrate that ethanol extract of A. hookeri root contributes neuroprotective effects against glutamate-induced oxidative stress in HT22 cells, via Nrf2-mediated HO-1 expression. Our study suggests that ethanol extract of A. hookeri root could be the potential agent for the treatment of many neuro-degenerative diseases.

• The Korean Journal of Community Living Science
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• v.27 no.1
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• pp.137-145
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• 2016

This study evaluated the effect of Allium hookeri roots on lipid metabolism of the serum, liver, and adipose tissues induced by a high-fat diet in male Sprague-Dawley rats. The rats were divided into four groups with 8 rats per group for 4 weeks: the normal-diet group (N), the high-fat diet (HFD) group, the HFD containing 3% Allium hookeri (HFD-A3) group, and the HFD containing 5% Allium hookeri (HFD-A5) group. The results showed that the body weight gain and food intake of rats in the HFC-A3 and HFC-A5 groups were significantly decreased compared with those in the HFD group. The epididymal adipose tissue weight in the HFD-A5 group was significantly decreased compared with those in the HFD group, and adipose tissue weights of liver and mesenteric adipose tissues in the HFD-A3 and HFD-A5 groups were significantly decreased compared with those in the HFD group. Serum triglyceride, total cholesterol and LDL cholesterol concentrations, atherogenic index, and cardiac risk factor were significantly lower in the HFD-A3 and HFD-A5 groups than in the HFD group. Serum lipid profiles, as well as ALT and AST activities did not show any difference in all groups. Serum ALP and LDH activities were suppressed in the HFD-A5 group compared with those in the HFD group. The hepatic triglyceride and total cholesterol levels of rats in the HFD-A5 group was significantly lower than those in the HFD group. Moreover, triglyceride and total cholesterol in the epididymal and mesenteric adipose tissues were significantly lower in the HFD-A5 group than in the HFD group. These results demonstrated that the intake of Allium hookeri showed a hypolipidemic effect, changing the lipid metabolsim of a high-fat diet induced rats.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.295-301
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• 2015

Biological compounds such as crude saponin and total polyphenol were determined in Allium hookeri roots and leaves. In addition, activities of DPPH radical scavenging activity, hydroxyl radical scavenging activity, ${\alpha}$-amylase inhibition activity and nitrite scavenging were detected in concentrates of 70% ethanol extracts of Allium hookeri roots and leaves. The crude saponin content of the roots and leaves were 4.28 mg/g, and 4.17 mg/g, respectively. Total polyphenol and total flavonoid content was higher in leaves than roots. Furthermore the DPPH radical scavenging activity and hydroxyl radical scavenging activities of leaves was higher than roots. For ${\alpha}$-glucosidase inhibitory activity, 70% ethanol extracts of Allium hookeri roots and leaves showed 60% activity inhibition at a 10 mg/mL concentration. Nitrite scavenging abilities under acidic conditions were most effective for Allium hookeri leaves extracts. These results suggested that Allium hookeri leaves might be used as the components of health functional food.