• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2007.10a
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• pp.989-992
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• 2007

Twenty bacterial strains were isolated and identified from human scalps. These strains were identified as 14 Bacillus megaterium, 1 Bacillus subtilis, 3 Staphylococcus aureus and 2 Staphylococcus saprophyticus. Two genuses are Gram-positive. In order to search for antimicrobial substances from natural plants, eighteen plant materials being made of perilla leaf as well as spices including garlic and ginger were used. The effects of these vegetable and fruit juices on the growth of scalp bacterial strains were investigated. Garlic and lemon juices showed antimicrobial activities on the growth of twenty bacterial strains belonging to 4 kinds of species. Onion, spring onion and leek juices inhibited the growth of only one bacterial strains Bacillus megeterium MS13.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.188-188
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• 1998

Extracts of 24 edible vegetables were tested concerning their action on in vitro inhibition on dopamine ${\beta}$-hydroxylase (DBH) and monoamine oxidase (MAO). All vegetables were purchased in Korean market and their common names were kept. Radish sprouts, ‘kkoch-na-mul’, ‘chong-gyong-chae’, ragwort, applemint showed strong DBH inhibitory effect when tyramine and crude bovine adrenal DBH were used as substrate and enzyme, respectively. ‘Cham-chwi’(Aster scaber), kale, ‘cham-na-mul’(Pimpinella brachycarpa), leek were found to have MAO-A inhibitory effect with serotonin and crude rat brain MAO-A. Lettuce, ‘chong-gyong-chae’, radish sprouts, beet leaves were found to have MAO-B inhibitory effect with benzyl amine and crude rat liver MAO-B.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.577-583
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• 2012

This study investigated the antioxidant activities, and antimicrobial activity $in$ $vitro$ of an 80% ethanol extract from garlic, daikon, leek, ginger, onion, and green onion, which are widely-used ingredients in Korean food that contain sulfur. The total polyphenol content in ginger and leek extracts showed a high value ($233.63{\pm}4.59$ and $220.98{\pm}10.56$ mg/g GAE) and onions, leeks, garlic, and daikon followed by with $69.07{\pm}1.42$, $68.83{\pm}2.11$, $19.41{\pm}0.40$, $19.05{\pm}03.32$ mg/g GAE, respectively. DPPH radical scavenging activity was highest with ginger extracts ($1.57{\pm}0.15$ mg/mL as $IC_{50}$) followed in order of decreasing activity by leeks, onions, daikon, green onions, and garlic. The results of ABTS radical scavenging activity and FRAP value showed higher antioxidant activity in extracts from ginger and leek. The order of vegetables with most to least prevalent ABTS radical scavenging activity was green onions, onions, garlic, and finally daikon. From greatest to least FRAP value, the relevant vegetables were green onions, onions, daikon, and garlic (p<0.05). Ginger extracts showed promise against seven strains of microbes: $Bacillus$ $cereus$, $Bacillus$ $subtillis$, $Staphylococcus$ $aureus$, $Lactobacillus$ $plantarum$, $Escherichia$ $coli$, $Salmonella$ $enterica$, and $Pseudomonas$ $aeruginosa$. Garlic extracts (5 mg/disc) showed strong antimicrobial activity against $B.$ $cereus$ (22.3 mm) and $E.$ $coli$ (24.3 mm). Extracts of both onion and green onion showed antimicrobial activity against only $E.$ $coli$ (12.7 and 10.3 mm) and $B.$ $cereus$ (12.0 and 12.5 mm) at 10 mg/disc, and the inhibition zone diameter from extracts of garlic and leeks were 18.0 mm and 10.4 mm vs. $L.$ $plantarum$ at 10 mg/disc. This study showed positive antioxidant activities for ginger and leeks, and positive antimicrobial activities for leeks and garlic. These sulfur-containing vegetables are widely used in Korean food. Leeks especially could serve as a functional food preservative.

• Journal of Life Science
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• v.21 no.10
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• pp.1428-1433
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• 2011

In this study, we isolated and characterized plant-associated lactic acid bacteria which are able to produce angiotensin-converting enzyme (ACE) inhibitory and antioxidative activities. Five lactic acid bacteria were isolated from plants (grape and leek), a plant-associated fermentative product (Kimchi) and Korean traditional alcohol (Dongdongju). Strains K-1 and K-21 from Kimchi, strain L-5 from leek, strain G-3 from grape, and strain D-3 from Dongdongju were identified as Pediococcus pentosaceus, Lactobacillus plantarum, Weissella cibaria, L. plantarum, and L. brevis, respectively, by 16S rRNA gene analysis. ACE inhibitory activities of isolated strains ranged from 44.3 to 71.9% in the MRS broth. G-3, L-5 and K-1 strains especially showed high ACE inhibitory activities (59.8-98.69%) in the MRS broth containing skim milk. DPPH radical scavenging activities of the strains were in the range of 42.5-82.7%. All strains showed varying levels of resistance in artificial gastric fluid (pH 2.5), retaining viability ranging from 42.2 to 88.1% after 3 hr of incubation. All strains showed high resistance to 0.3% oxgall after 24 hr of incubation; survival rates were in the range of 55.4-112.8%. Isolated strains were found to be antagonistic to some pathogens including Pseudomonas aeruginosa.

• Korean Journal of Environmental Agriculture
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• v.32 no.4
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• pp.273-278
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• 2013

BACKGROUND: Total petroleum hydrocarbons (TPH), which are main materials of soil contamination by oil, are a term used for any mixture of hydrocarbons. Korea Ministry of Environment established the maximum permissible level of TPH in farmland by 500 mg/kg, and reported that the TPH level of soil in 266 installation such as gas station, transport company, and military unit ranged from 1,356 to 55,117 mg/kg and were much higher than the maximum permissible level in 2011. METHODS AND RESULTS: To determine the effect of TPH on crops, we investigated the effect of gasoline, kerosene, and diesel on the germination and radicle growth of mainly consumed crops. The germination rates of control in investigated all crops ranged from 80.0-100%. The germination and radicle growth in majority of investigated crops were not inhibited even at 2,500 mg/L. However, germination in onion, leek, and green perilla and radicle growth in leek, rape, tomato, and green perilla were significantly inhibited by increasing concentrations of gasoline, kerosene and diesel treatment. Germination and radicle growth inhibition of green perilla by kerosene and diesel were the highest, the percent inhibition at the 500 mg/L were 100 and 98.6%, 100 and 88.2%, respectively. 50% inhibition of germination in green perilla by kerosene and diesel were 39.96 and 29.87 mg/L, and 50% inhibition of radicle growth were 52.76 and 177.96 mg/L, respectively. Conclusion(s): These results suggest the possibility that the maximum permissible level of TPH might to be established general level with exception by crops.

• Korean Journal of Agricultural Science
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• v.24 no.1
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• pp.16-20
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• 1997

Acrolepiopsis sapporensis Matsumura was reared on welsh onions in the laboratory in Taejon for observation on its bionomics; the adults were provided with 10% sugar solution. At controlled temperatures the stone leek minor female adult laid averages of about 103 at $15^{\circ}C$, 113 at $20^{\circ}C$ and 134 at $25^{\circ}C$. Adult lived for averages of about 10 days at $15^{\circ}C$, 8~9 days at $20^{\circ}C$ and $25^{\circ}C$ and 5 days at $30^{\circ}C$. The egg hatched in about 10~11 days at $15^{\circ}C$, 5~6 days at $20^{\circ}C$ and 5 days at $25^{\circ}C$. The larval stage lasted 25~26 days at $15^{\circ}C$, 11 days at $20^{\circ}C$ and 7~8 days at $25^{\circ}C$. The pupal stage lasted 13 days at $15^{\circ}C$, 9 days at $20^{\circ}C$ and 7~8 days at $25^{\circ}C$.

• Korean journal of applied entomology
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• v.42 no.4
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• pp.335-343
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• 2003

An experiment was conducted to investigate types of injury inflicted by the stone leek leafminer, Liriomyza chinensis Kato (Diptera: Agromyzidae) on welsh onion. A feeding scar made by an adult female was a hole round in shape, with diameter of 0.08 mm and 0.48 mm in lesion, resulting in a white spot, many of which often form vertical dotted lines on a leaf. Egg spots were oval with 0.1 ${\times}$0.14 mm in size, one or several of which often form a V-shape in group. Feeding by adults began immediately after emergence and was very active from 4th to 5th day. Oviposition was done from 2nd to 6th day after emergence. In both feeding and oviposition, they were more active in the day time. Larvae after emergence crawled up the leaf at first, and then moved up and down to feed on mesophyll. When in high density, they feed on leaf from leaf tip to bottom, and let the leaf die. Area of damage per one larva was calculated as 72.1 $\textrm{mm}^2$. The aged larvae escaped from the leaf in early morning, usually between 5 and 7 am. Most pupation sites were distributed near plants,5cm in soil depth and within 10 cm away from the plant. Pupae of L. chinensis overwintered 10cm below soil surface and emerged from early May to late June the next year Adults then moved to welsh onions near over wintering sites, nursery, transplanted, and levee.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.513-518
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• 2005

Volatile compounds of $\gamma-irradiation$ leeks (Aillum tuberosum R.) were isolated by simultaneous steam distillation and extraction method (SDE) and analyzed by gas chromatography/mass spectrometry (GC/MS) along with the non-irradiated sample. Leeks were irradiated at dose of 20 kGy and non-irradiated samples were considered as control sample. 56 and 54 compounds were identified in non-irradiated and irradiated samples, respectively. These components included the functional groups; alcohols, aldehydes, esters, ketones, N- and S-containing compounds. S-containing compounds such as dimethyl trisulfide, methyl-(Z)-l-proenyl trisulfide, dimethyl disulfide, 3-ethyl-l,2-dithi-5-ene and methyl allyl disulfide were the major compounds. Methyl-(Z)-l-propenyl trisulfide, diallyl trisulfide, (E)-2-hexanal and 3-ethyl-l,2-dithi-5-ene were clearly decreased by the $\gamma-irradiation$, but dimethyl disulfide, diallyl sulfide, allyl methyl sulfide and pyridine were increased by the $\gamma-irradiation$.

• The Korean Journal of Pesticide Science
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• v.14 no.1
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• pp.1-9
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• 2010

In order to survey residual characteristics of pesticides in the agricultural products selling at markets and to assess their safety, a total of 120 agricultural products were collected from the wholesale and traditional markets in Cheongju and analyzed the pesticide residues in them by multiresidue analysis method using GLC, HPLC and GC-MSD. Three pesticides, procymidone, penconazole, and tetraconazole, were detected from 4 samples such as onion, leek, tomato, and green pepper. Fungicide penconazole was detected from the onion collected from wholesale market. Fungicide procymidone was detected from leek and tomato and fungicide tetraconazole was detected from green pepper. Pesticide residues were detected from 3.3% of the total samples. The estimated daily intakes (EDIs) of the pesticides detected were less than 0.1% of their acceptable daily intakes (ADIs), representing that residue levels of the pesticides detected were evaluated as safe.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.