• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.155-166
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• 1980

Studies have teen undertaken to investigate the degree of microbial contamination in the subsidiary materials which have been known as an important source of microorganisms associated with spoilage of fish sausage and fish paste products. Twenty hinds of food ingredients including starch, spices and condiments, 59 samples in total collected from commercial fish sausage processing plants and supermarket in the period of July to October 1979, were examined for standard plate count, coliform and fecal coliform, mold and yeast, thermoduric microorganisms, aerobic sporeformers (mesophilic and thermophilic), anaerobic sporeformers (mesophilic and thermophilic) and sulfide spoilage anaerobes. The results obtained are summarized as follows. 1. Among the food ingredients examined, corn starch, black pepper, hot pepper, onion, garlic, ginger, beef extract and frank marked high bacterial contamination with general and sporeforming microorganisms. And bacterial content of marked samples were generally higher than that of the samples from plants. 2. The high standard plate count caused by high content of these bacteria like thermoduric, mesophilic or thermophilic sporeforming aerobes. 3. Bacterial content of food ingredients such as black pepper and beef extract being used in plants, and black pepper, hot pepper, onion and garlic from the market were exceeded the bacterial standards being enforced in Japan and U. S. A. 4. Average standard plate count was in the range of 10$^4$to 10$^{5}$ /g for black pepper, wheat flour, onion and garlic collected from plants, and 10$^{5}$ to 10$^{7}$ /g for black pepper, hot pepper, onion and garlic from market. No plate count was observed in pepper essence and coloring material. 5. Coliform organism was detected in starch, black pepper, hot pepper, onion, garlic, ginger and gluten that showed high standard plate but no fecal coliform in the samples except black pepper and hot pepper. 6. Average mold and yeast count was 140 to 460/g for corn starch, wheat flour and black pepper from plants, and 10$^3$/g for black pepper and hot pepper from market. No count was observed in the other ingredients. 7. Sulfide spoilage sporeforming anaerobes boiled for 5 min. at 10$0^{\circ}C$ and incubated at 55$^{\circ}C$ was not detected in all the samples examined.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.453-458
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• 1986

The present study was directed to investigate the antioxidative effects of onion and mustard powder extracts on fish oil. The oxidative changes of sardine oil with and without onion and mustard powder extract were estimated by measuring peroxide value (POV), thiobarbituric acid (TBA) value, weighing method, acid value (AV) and fatty acid composition, periodically. The results obtained are summarized as follows ; From view point of POV, fat soluble fraction of onion and mustard powder showed much inhibitory effect on the oxidation of sardine oil, marked induction period to be prolonged about 18 and 20 days, respectively. But the POV in fat soluble fraction of mustard powder increased remarkably in the early stage of storage, so it did not show inhibitory effect on the oxidation of sardine oil. In the TBA value of sardine oil during storage, the water soluble fraction of onion and mustard powder were more slowly increased than other fractions. The weighing change of sardine oil, contained in the water soluble fraction of mustard powder, was slower than other fractions, marking $0.5\%$ of weight gain during 30 day storage. On the other hand water and $80\%$ ethanol soluble fractions of onion were marked $2.3\%\;and\;5.8\%$ of weight gain during 30 day storage. In the oxidative degradation of docosahexaenoic acid, water soluble fractions of mustard powder and onion extracts showed the strongest inhiditory effect.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.53-63
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• 2005

This study was carried out to determine the inhibitory effect of methanol extract from kimchi ingredients against Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Esherichia coli which are pathogenic microorganisms and Aspergillus sp. Penicillium sp. Antimicrobial activity of methanol extracts was tested against bacteria by paper disc method. Antifungal activity of methanol extracts was shown by hyphal growth inhibition ratio. The methanol extracts from all materials were effective against E. coli among them. And the antimicrobial activity of the methanol extracts from ginger and onion were lower than the others. The antifungal activity of the methanol extracts from radish, ginger, and garlic were effective against Aspergillus sp. and Penicillium sp. In the result of identifying antimicrobial effect rate, the methanol extracts from red pepper and radish had more than $40\%$ against S. typhimurium and more than $30\%$ against E. coli. Also the methanol extracts from onion had an high inhibitory effect rate of more than $50\%$ against S. typhimurium and that from garlic had more than $60\%$ against S. aureus. The minimum inhibitory concentration(MIC) of red pepper was examined 500 $\mu$g/mL against L. monocytogenes. This value was the lowest among the others.

• Korean Journal of Pharmacognosy
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• v.50 no.1
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• pp.46-52
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• 2019

This study was conducted to investigate the cholesterol and Triglyceride (TG) lowering and anti-obesity effects of water extract of vegetable formula (onion 25%, carrot 20%, Cabbage 20%, Sweet Pumpkins 20%, Chinese plum 5%, turmeric 5%, morus leaves 5%, SLS) in mice fed high fat-diet. ICR mice were divided into 3 groups; a normal diet group (ND), a high-fat diet group (HFD), a high-fat diet and SLS with 300 mg/kg treated group (HFD+SLS). Body fat gain was increased by high-fat diet and HFD+SLS group showed a definite weight loss. The total cholesterol level in the HFD+SLS group was 328.4 mg/dl which was 27.4% lower than that in the HFD group and the cholesterol-lowering effect of SLS was confirmed. The HFD + SLS group showed 118.1 mg/dl and the triglyceride level in the serum was decreased by 88.7% compared to the HFD group and SLS significantly decreased blood triglyceride levels. RT-PCR showed that the expression of PPAR-${\gamma}$ and the target gene SCD-1 was inhibited in a dose-dependent manner in the SLS-treated group. These results suggest that the SLS water extract may have a cholesterol and triglyceride-lowering effect and inhibit the expression of PPAR-${\gamma}$ and SCD-1 to have an anti-obesity effect.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.98-102
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• 2015

Allium hookeri, a member of the onion family, has long been mainly cultivated for food and medicinal use in Southeast Asian countries, owing to its various biological properties. However, no studies of the anti-oxidative effects of fermented A. hookeri root extracts have been conducted to date. Therefore, this study investigated the effect of different starter cultures on the antioxidant activities of hot water extract of A. hookeri root by using the following five strains: Lactobacillus acidophilus, Bifidobacterum longum, Enterococcus faecium, Streptococcus thermophilus, and Saccharomyces cerevisiae. DPPH and ABTS radical scavenging activity, total phenolic acid contents, and total antioxidant capacity were higher in the hot water extract of A. hookeri root fermented with starter cultures than those of A. hookeri root. Among hot water extract of A. hookeri root fermented with starter cultures, fementing with S. cerevisiae showed the highest antioxidant activities. The results of this study provide new evidence of the anti-oxidative properties of A. hookeri root with starter cultures, indicating that it may be highly valuable as a natural product owing to its high-quality functional components.

• Food Science and Preservation
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• v.4 no.3
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• pp.259-264
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• 1997

To improve freshness of onion(Allium cepa), it was packed with various packaging films and stored at 5$^{\circ}C$ until 52 days. During the storage, internal gas composition, weight loss, spout ratio, decay ratio, surface color were determined. The used packaging films are two-perforated LDPE (control), LDPE, CPP/OPP/PE, Nylon/PE and Ag-zirconium filled LDPE. Onions were prepared by peeling or dipping in GFSE(grape fruit seed extract) and packed under vacuum or atmosphere with the selective films. Anaerobic condition was shown in the Nylon/PE package after 4 days and, thus weight loss, sprout ratio and color were considerably poor. All onions in the vacuum package after 15 days were spouted. Onions in CPP/OPP/PE and functional film(Ag-zirconium filled LDPE) package showed aerobic respiration until 52 days. Thus, the quality of onions in these packages was superior to the control.

• Korean Journal Plant Pathology
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• v.10 no.3
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• pp.163-168
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• 1994

Erwinia rhapontici causes soft-rot disease in a number of plants such as rhubarb, onion, hyacinth and garlic. Pectate lyase (Pel) depolymerizes pectin and other polygalacturonates, which is though to play a role in bacterial invasion of plants. Pel activity was not detected in E. rhapontici cultured in a minimal salts medium containing glycerol, polygalacturonate, or citrus pectin as a carbon source. However, when sterilized potato tuber and Chinese cabbage slices were added to minimal salts polygalacturonate (0.5%) medium, E. rhapontici produced pectate lyase enzyme. Also Pel activity was consistently detected from macerated potato tubers, Chinese cabbage leaves, lettuce leaves and celery petioles tissue. Pel in the extract of macerated Chinese cabbage caused by E. rhapontici strain 1, resulted in electrolyte loss, tissue maceration and cell death of potato tuber tissue. These results indicate that E. rhapontici produces pectate lyase only in the presence of non-diffusible plant components, and that this enzyme probably contributes to its pathogenicity.

• Microbiology and Biotechnology Letters
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• v.10 no.3
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• pp.197-203
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• 1982

The protopectinase from the culture extract of a Verticillium sp. was purified about 1000 fold by ammonium sulfate fractionation, DEAE-Sephadex treatment and Sephadex G-75 column chromatography. The purified enzyme was homogeneous on electrophoresis and its molecular weight was estimated to be 38000 by Andrew's gel filtration, method. The enzyme was almost stable under the temperature of 4$0^{\circ}C$ and within the pH range of 3-5. Its optimum pH and temperature were 4 and 4$0^{\circ}C$, respectively. The activity was markedly inhibited by galacturonic acid. The purified enzyme was able to macerate various kinds of plant tissues, such as radish, cucumber, onion, carrot, and potato. It also reduced the viscosity of pectin solution more rapidly than that of pectic acid solution and showed no lyase or CMCase activity.

• Fashion & Textile Research Journal
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• v.5 no.1
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• pp.59-63
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• 2003

This study aims at developing of textile design expressed not only Korean natural image but also modern sensibility using fabrics dyed by tie dyeing with various natural dyes. And it attempts to practicality of high value-added goods revived traditional beauty. With the aqueous extract of various natural dyes, i.e., indigo, amur cock tree, onion's peel, citrus peel, mugwort, gromwell, sappan wood silk fabrics dyed by tie dyeing. Also various color changes were examined by mordants, i.e., aluminium sulfate, cupric acetate mono hydrate, ferrous chloride. With these fabrics, I made works using the techniques of applique, mola, fabric's connection and weaving. I think the developed textile design gave expression to natural image of Korean nation.

• 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.