• Korean Journal of Plant Resources
• /
• v.31 no.4
• /
• pp.355-362
• /
• 2018

This study was performed to develop the mass propagation system using tissue culture technique to supply the seeds of Elephant garlic (Allium ampeloprasum L.) which has difficulty in propagation. Immature spathe of Elephant garlic was cultured on Murashige & Skoog (MS) medium supplemented with two plant growth regulators, naphthaleneacetic acid (NAA) and kinetin. After 6 weeks of culture, the highest number of shoot (14.9/explant) was obtained when the immature spathe with 10 cm length was cultured right after harvesting. In MS medium supplemented with 2 mg/L kinetin and 0.5 mg/L NAA, the most vigorous growth characteristics was observed, the shoot number was 14.9/explant, its length was 11.3 cm, and its fresh weight was 2.5 g. When the bulblets were cultured in MS medium with 2 mg/L kinetin and 0.5 mg/L NAA, the addition of 30 mg/L adenine improved their proliferation and growth significantly, the highest bulblet formation rate (48%) was obtained. The addition of 7% sucrose also increased the bulblet formation rate at the highest frequency of 98.2%. The shoots were shown be more vigorously proliferated at the secondary subculture stage rather than primary culture stage, their propagation rate was 80% after subculture.

• Microbiology and Biotechnology Letters
• /
• v.48 no.3
• /
• pp.383-388
• /
• 2020

Elephant garlic (Allium ampeloprasum L.) has been reported to have several pharmacological effects. However, its anti-adipogenic effect and the possible molecular mechanisms have not yet been reported. In this study, we demonstrate that elephant garlic extracts suppress adipogenesis in 3T3-L1 adipocytes. Raw and steamed elephant garlic extracts (REG and SEG, respectively) suppressed the differentiation of adipocytes and cellular lipid accumulation. Of note, the anti-differentiation effect of REG treatment on 3T3-L1 cells resulted in cytotoxicity, whereas SEG-treated cells displayed no such cytotoxicity. Additionally, SEG treatment significantly reduced the adipogenesis-related gene expression of PPAR γ, C/EBPα, adiponectin, Ap2, and LPL. To our knowledge, these results are the first evidence of the anti-adipogenic effects of elephant garlic extracts on 3T3-L1 adipocytes.

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

• The Korean Journal of Food And Nutrition
• /
• v.27 no.6
• /
• pp.1014-1021
• /
• 2014

This study was performed to investigate the quality characteristics of the Yanggaeng with the addition of fermented aged black giant garlic paste (FABGGP) such as pH, reducing power, color, texture, total polyphenol, DPPH radical scavenging activity, and sensory acceptability. FABGGP was incorporated into Yanggaeng at 0, 3, 6, 9 and 12%(w/w) weight amounts based on the total weight of cooked white bean and FABGGP. pH decreased significantly with the increasing levels of FABGGP add. Reducing the sugar content increased as the amount of FABGGP increased. In term of color, lightness(L) and yellowness(b) decreased significantly but redness increased with increasing the levels of FABGGP. In the texture analysis, hardness, springiness and gumminess of FABGGP Yanggaeng were lower than those of the control. Total polyphenol content and 1,1-di-phenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the FABGGP concentration increased in the formulation, The results of the sensory test showed that Yanggaeng with 6% FABGGP had the highest score in color, overall preference and chewiness. Based on these results, it is suggested that Yanggaeng with up to 6% added FABGGP can be developed as products without adverse effects on the sensory characteristics.

• Korean Journal of Plant Resources
• /
• v.28 no.4
• /
• pp.541-545
• /
• 2015

This study investigated the effect of planting density on growth and yield of elephant garlic. Three planting densities of 20 × 20, 20 × 15, and 20 × 10 ㎝ were tested with the furrow width fixed at 120 ㎝ for the evaluation of elephant galic growth and yield. The average date of emergence was middle and late November, requiring about 30 days for the all emergence. For the flowering, 221 days after sowing were required in all the treatments. Plant height and leaf growth were not significantly different according to the planting density. Flower stalk was shorter when planting density was narrow. The L/D ratio was decreased to form oval shape when planting density was narrow. The yield of elephant garlic was 1,811 ㎏ /10a in planting density 20 × 20 ㎝, 2,375 ㎏/10a in 20 × 15 ㎝, and 2,838 ㎏/10a in 20 × 10 ㎝ plot. The marketable garlic ratio was highest as 1,593 ㎏/10a in planting density of 20 × 15 ㎝.

• Journal of Life Science
• /
• v.23 no.2
• /
• pp.213-221
• /
• 2013

Bibimbab (mixed rice) is a traditional Korean one-dish meal. This study was carried out to investigate the anti-inflammatory and antioxidative effects of raw and seasoned ingredients used in Bibimbab (Cucurbita moschata P., Platycodon grandiflorum A., Vigna radiata L., Porphyra yezonensis udea, Allium ampeloprasum L., Pterdium aguilinum, Raphanus sativus). Human mast cells (HMC-1) were pretreated with 70% ethanol extracts of Bibimbab and further cultured for an appropriate time after the addition of phorbol 12-myristate 13-acetate (PMA) and calcium ionophore A23187. Cell viability was determined by an MTT assay. None of the ingredients showed cytotoxic effects at a concentration of 1.0 ${\mu}g/ml$. Anti-inflammatory effects were analyzed at 0.01, 0.1, and 1.0 mg/ml concentrations of the raw, seasoned ingredients of PMA. A23187 stimulated HMC-1. Among the various ingredients, seasoned A. ampeloprasum L. extract showed the highest inhibition of TNF-${\alpha}$ and IL-6 secretion (90% and 93%, respectively) at a concentration of 1.0 mg/ml. The R. sativus extract showed the highest inhibition (85%) of IL-8 secretion. DPPH analysis of the antioxidation properties of the ingredients showed that raw and seasoned A. ampeloprasum extracts exhibited the highest DPPH free radical scavenging activity (67.50 and 73.65%, respectively). These results suggest that seasoned ingredients used in Bibimbab have lower anti-inflammatory effects in relation to TNF-${\alpha}$ and IL-6 secretion than raw ingredients in PMA- and A23187-treated HMC-1. In addition, the seasoned ingredients showed a tendency to increase antioxidative activity. Therefore, the ingredients used in Bibimbab have potential as anti-inflammatory and antioxidation agents.

• Journal of Life Science
• /
• v.24 no.6
• /
• pp.671-676
• /
• 2014

In recent years, the growing interest in the health care benefits of sugared-plant fermented enzymes has led to increased consumption. This study investigated the fermentation of sugared-buchu (Leek:sugar, 1:3) by lactic acid bacteria (Lactobacillus acidophilus AML 0422, Lactobacillus brevis HLJ 59, Lactobacillus helveticus AML0410, Lactobacillus plantarium KCTC 13093) and the antibacterial activity, antioxidant activity, and functionality (e.g., anti-hypertensive activity) of the fermented product. The fermented sugared-buchu showed high antibacterial activity against Staphylococcus aureus KCTC 1916, at 31.43 mm, and its total polyphenols, total flavonoid content, and DPPH scavenging activity were 160.8-178 mg/ml, 100-108 mg/ml, and 51.4-58.1%, respectively. DPPH scavenging activity was to that of vitamin C (50 ppm). ACE inhibitory activity was 50.4-67%, depending on the strain of lactic acid bacteria, and the control of sugared-buchu activity was higher than 32.6%. These results suggest that sugared-buchu fermented with lactic acid bacteria has strong antibacterial, antioxidant, and ACE inhibitory activities.