• 한국축산식품학회지
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• 제39권6호
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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.

• 한국축산식품학회지
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• 제34권3호
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• pp.263-272
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• 2014

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), $ABTS^+$ radical scavenging activity ($ABTS^+$), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and $ABTS^+$ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, $ABTS^+$, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.

• 한국식품조리과학회지
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• 제31권1호
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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.

• 생약학회지
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• 제46권2호
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• pp.148-153
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• 2015

Allium hookeri is a plant species native to India, Sri Lanka, Myanmar, and China. The plant is widely cultivated in Korea lately as a medicinal food item. This study was conducted to evaluate the effects of Allium hookeri (A. hookeri) on lipid metabolism in Type II diabetic mice (n=8/group, 5 groups). High fat diets with dextrin as a positive control (Dex), leaf (AL), root (AR), and fermented root (FAR) at 3% of diet were fed to all experimental mouse, respectively for 8 weeks. Body weight gain, liver and epididymal fat weights, and excreted fecal lipid levels were measured. Serum and hepatic lipid profiles were analyzed, and fat accumulation in liver was evaluated. In this study, body weight gain and epididymal fat weight were lower in the FAR group, while serum HDL-cholesterol level and excreted fecal total lipid and triglyceride levels were higher in AL or FAR groups. These results suggest that A. hookeri, specially fermented root can be a useful food item to control lipid metabolism in diabetic mice.

• 한국식품영양과학회지
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• 제43권9호
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• pp.1415-1422
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• 2014

항산화 활성이 강화된 발효유의 개발 가능성을 확인하고자 삼채 뿌리의 열수 추출조건을 설정한 후 열수 농축물을 첨가한 발효유를 제조하여 품질특성을 조사하였다. 추출 시간에 따른 열수 추출액의 항산화 활성은 $95^{\circ}C$에서 4시간 추출했을 때 DPPH radical 소거능이 54%, ABTS radical cation 소거능이 52%, reducing power가 0.79, metal chelating 활성이 62%로 가장 높게 나타났으며, 이들의 항산화 활성은 총 페놀성 화합물 및 총 플라보노이드 함량과 높은 상관계수(R)를 나타내었다. $95^{\circ}C$에서 4시간 추출한 열수 추출물을 1/10배로 농축한 농축물을 0~10%(w/w) 농도 범위로 첨가하여 발효한 발효유의 품질특성을 비교한 결과, 발효가 완료된 발효유의 pH는 6.57~6.60에서 4.34~4.51로 감소한 반면에 적정산도는 0.22~0.23%에서 1.01~1.10%로 증가되었고, 생균수가 6.40~6.80 log CFU/mL에서 8.60~9.20 log CFU/mL로 증가되었다. 삼채 뿌리 열수 농축물을 첨가한 발효유에 매실향을 첨가한 관능평가에서는 된 정도와 신맛의 강도를 제외한 갈색, 향 및 당도의 강도에서 삼채뿌리 열수 농축물의 첨가량이 증가함에 따라 각각 유의적 차이가 나타났으나, 2.5% 첨가구에서는 색, 향, 단맛 및 신맛의 강도뿐만 아니라 전반적 기호도에서도 대조구와 유의적 차이를 보이지 않았다.