• Mycobiology
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• v.30 no.4
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• pp.240-243
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• 2002

Embellisia allii causing bulb canker of white garlic(Allium sativum) has been observed on harvested or stored garlic bulbs. Identification of the fungus was determined based on the symptoms and morphological characteristics on in vitro potato dextrose agar(PDA) and malt extract agar(MEA). Colonies were effuse, blackish brown to black, velvety or powdery. Conidia were solitary, almost straight, most commonly ellipsoidal(or subcylindrical) to ovoid, mid to dark brown, smooth, with very dark 1 to 6 transverse(commonly $3{\sim}4$) and occasionally 1 or 2 oblique or longitudinal septa, and $30.4{\times}13.4{\mu}m$(av.). Conidiophores were simple or branched, straight or flexuous, up to 80 ${\mu}m$ long and $5.1{\sim}10.2{\mu}m$ thick. Chlamydospores were developed through enlargement and repeated cellular division of several adjacent hyphal cells to form a complex of thickwalled cells. The conidial measurements of garlic isolates closely matched the previous description of E. allii.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1779-1784
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• 2015

This study was performed to investigate the effects of various garlic extracts on cholesterol synthesis in HepG2 cells. Raw garlic, grilled garlic, and freeze dried garlic were subjected to cold water extraction, and extracts were incubated at room temperature for 1 min or 60 min. The extracts were treated to HepG2 cells for 4 h, and cholesterol synthesis and mRNA expression level of HMG-CoA reductase were investigated. The alliin contents were reduced when garlic was incubated at room temperature for 60 min. Raw garlic extracts showed lower intracellular cholesterol contents compared to that of the control group. However, raw garlic extracts incubated for 60 min showed no differences compared to the control group. Freeze-dried garlic extract showed minimum intracellular triglyceride and cholesterol contents. Relative mRNA expression level of HMG-CoA reductase, a rate-limiting enzyme of cholesterol synthesis, decreased in the garlic extracts. Compared with 60 min, garlic extracts incubated for 1 min showed a reduced level of HMG-CoA reductase mRNA expression. The freeze-dried garlic extract reduced mRNA expression level of HMG-CoA reductase in a dose-dependent manner in cells treated with 5% of 0.2, 0.5, 0.8, 1.0, and 1.5 mg/mL in medium, and the effect was maxed out at dose of 5% garlic extract at 1.0 mg/mL in medium.

• Korean Journal of Veterinary Service
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• v.34 no.2
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• pp.167-178
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• 2011

Garlic (Allium sativum L.) has long history of reputed value and actual use for its medicinal, antimicrobial and pesticidal properties. This study was conducted to find possible developments to natural food preservatives and natural antimicrobials from garlic extracts. The antimicrobial activities of raw garlic extract, heat, pH, temperature against pathogenic bacteria were investigated. E. coli, S. Enteritidis, L. monocytogenes, and S. aureus exhibited antimicrobial activities at 20% garlic extract, but no antimicrobial activity was seen in E. faecium. Raw garlic extract and garlic extract heated for 2 min at $95^{\circ}C$ showed strong antimicrobial activities, but the antimicrobial activity of garlic extract heated for 10 min at $95^{\circ}C$ was much less. The antimicrobial activities of 50% garlic extract adjusted pH 4.0~7.0 showed much the same, but the antimicrobial activities decreased at pH 8.0 or higher. The antimicrobial activities by storage $-18^{\circ}C$ of garlic extract showed much the same. When five strains were cultured for 72 hr at $35^{\circ}C$ in the TSB containing 1~10% garlic extract, viable cell number of five strains were decreased to $10^0{\sim}10^4$ CFU/ml even at 1% or 2.5% (E. faecium) after 24 hr, but later increased to $10^4{\sim}10^9$ CFU/ml after 72 hr. When five strains were cultured for 21 day at $4^{\circ}C$ in the TSB containing 1%, 2.5%, 5%, and 10% garlic extract, viable cell number of E. coli, S. Enteritidis, and S. aureus were decreased to $10^3$, $10^0{\sim}10^2$, $10^1{\sim}10^4$ CFU/ml after 21 day, respectively, but L. monocytogenes and E. faecium increased to $10^8$ and $10^6$ CFU/ml after 21 day.

• Food preservation and processing industry
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• v.7 no.1
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• pp.9-18
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• 2008

The health benefits of garlic (Allium sativum L.) are derived from a wide variety of components and from the different ways it is administered. The known health benefits of garlic include cardiovascular protective effects, stimulation of immune function, reduction of blood glucose level, protection against microbial, viral and fungal infections, as well as anticancer effects. In the present study, it was examined the effects of water extract of A. sativum (WEAS) on the growth of cultured human tumor cells in order to investigate its anti-proliferative mechanism. Treatment of WEAS to tumor cells resulted in the growth inhibition, especially in leukemia cells, which was associated with induction of G2/M arrest of the cell cycle and apoptosis. In order to further explore the critical events leading to apoptosis in WEAS-treated U937 human leukemia cells, the following effects of WEAS on components of the mitochondrial apoptotic pathway were examined: generation of reactive oxygen species (ROS), alteration of the mitochondrial membrane potential (MMP), and the expression changes of Bcl-2 and IAP family proteins. The cytotoxic effect of WEAS was mediated by its induction of apoptosis as characterized by the occurrence of DNA ladders, apoptotic bodies and chromosome condensation in U937 cells. The WEAS-induced apoptosis in U937 cells was correlated with the generation of intracellular ROS, collapse of MMP, activation of caspase-3 and down-regulation of anti-apoptotic proteins. The quenching of ROS generation with antioxidant N-acetyl-L-cysteine conferred significant protection against WEAS-elicited ROS generation, caspase-3 activation, G2/M arrest and apoptosis. In conclusion, the present study reveals that the cellular ROS generation plays a pivotal role in the initiation of WEAS-triggered apoptotic death in U937 cells.

• The Korean Journal of Physiology
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• v.15 no.1
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• pp.61-66
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• 1981

In 1944 Cavallito and Bailey first extracted an essential oil, a powerful antibacterial principle, from the garlic and named it allicin. Later Stoll and Seeback elucidated that allicin was produced from alliin by the enzymatic action of arinase. Damaru observed the depressor responses following intraperitoneal administration of garlic juice in cats. And Thiersch presented evidence that garlic had a protective action against experimental arterosclerosis in cholesterol-fed animals. On the other hand it was also reported that anemias were caused by long-term ingestion of garlic as a result of reduction in hemoglobin and RBC. From the experiment in which the effect of garlic on the blood sugar level was studied, Lee insisted garlic elevated blood sugar level. However, August and Jain claimed that hypoglycemia was induced by garlic administration. Recently Bordia and Bansal suggested that essential oils extracted from onion and garlic have a strong preventive effect on hyperlipemia and prolonged coagulation time resulted from fat-feeding. Furthermore Bordia et al indicated that garlic exerted a strong fibrinolytic activity. In early 1920 s Sugihara reported that essential oil of garlic not only decreased arterial blood pressure but also had a paralytic effect on the isolated heart and intestinal strip of animals. The present study was proposed to investigate the effect of garlic juice and the mechanism of its action on the motility of the isolated rabbit duodenum. The motility of the isolated duodenum was recorded on polygraph by means of force transducer connected with Magnus apparatus. And the isolated duodenum was separtely pretreated with $acetylcholine(5{\times}10^{-7}\;gm/ml)$, $pilocarpine(2.5{\times}10^{-6}\;gm/ml)$, $histamine(5{\times}10^{-6}\;gm/ml)$ and barium $chloride(2.5{\times}10^{-5}\;gm/ml)$ in order to find out interations of these drugs with ASJ. The results obtained were as follows; At concentrations of 0.25%, 0.5% and 1.0% ASJ markedly inhibited contractions of isolated duodenum while tonus as well as contractility of the isolated intestine were decreased also with 0.5% and 1.0% ASJ. Since ASJ markedly abolished augmented motility of isolated intestine by histamine and partly reduced that by $BaCl_2$, it is strongly suggested that inhibitory action of ASJ on the intestinal motility is caused mainly by its antihistamine effect and partly by its direct action on the intestinal smooth muscle.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.451-454
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• 1997

An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.), Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not m fresh garlic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.723-727
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• 2002

Conformational changes of allivin, a major allergen protein in garlic, by gamma irradiation were observed. Allium solution (3.0 mg/mL in 0.01 M PBS, pH 7.4) and raw garlic were irradiated in a gamma irradiation facility to be absorbed with doses of 2.5, 5.0, 7.5 and 10.0 kGy. After irradiation, a half of irradiated allivin solution was filtered through 0.22 ${\mu}{\textrm}{m}$ filtration kit. UV spectrum and SDS-PAGE were used for observing the conformational changes of allivin by gamma irradiation. Turbidity of allivin solution was increased by optical observation, and the result was validated by the increase of absorbance at 660 m. Turbidity of irradiated and filtered allivin solution significantly (p<0.05) decreased, and the concentration of soluble protein in the solution decreased by increase of the dose. Aggregation among allivin molecules was observed by SDS-PAGE, but irradiated and filtered samples showed decrease of allivin with reducing aggregation trend. SDS-PAGE profiles of irradiated raw garlic were not different. Results indicate that gamma irradiation can decrease the allivin in solution state which may impact on allergenic reaction of garlic.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2004.11a
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• pp.5-9
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• 2004

Garlic industries in Korea faced with a increasing difficulty because of the pressure of garlic importation from China is ever increasing than before. Therefore this study was conducted to produce low-cost garlics by mechanized cultivation and the results are as follows. A. By applying machinery(stem cutter and size separator, seeder, harvester) the labor was saved over 70% compare with the conventional cultivation B. Growth characteristics and yield showed no difference in mechanized and conventional cultivation of northern-type garlic. C. When scales were sown by seeder, the sowing-depth varied between 3 to 6cm and the rate of 2-plants emergence in one hole was 14.5%.

• Food Science and Preservation
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• v.5 no.2
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• pp.119-122
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• 1998

This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20$^{\circ}C$ and 30$^{\circ}C$. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30$^{\circ}C$) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.

• The Plant Pathology Journal
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• v.18 no.5
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• pp.237-243
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• 2002

A survey of virus infection in garlic plants cultivated in Korea was conducted for three years. Most virus-infected garlic plants (Allium sativum) showed typical symptoms on the leaves such as yellow mosaic, stripes, and distortion. Through immunosorbent electron micro-scopy and RT-PCR analysis, the complex mixtures of viruses including garlic viruses of the genus Allerivirus, gaylic strain of Leek yellow stripe virus of the genus Potyvirus, and Garlic latent virus of the genus Carlavirus were identified in the virus-infected garlic plants. Among these viruses, Allexivirus was the most frequently detect-ed in the regions surveyed. Using sets of differential primers for Allexivirus genomes, two members of the genus were amplified and sequenced from the purified viruses. The deduced amino acid sequences for the coat proteins and the nucleic acid binding proteins of two viruses showed high homologies to Garlic virus A (CarV-A) and Garlic virus D (GarV-D) of Allekivirus. This is the first report of GarV-A and GarV-D in Korea. This suggests that Allexivirus in gavlic plants in Korea was mixed and varied. Phylogenetic analyses showed that the genus Allexivirus was diversi(ied by the processes of accumulation and evolution of viruses in garlic plants due to the long period of repeated vegetative propagation.