• 한국치위생학회지
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• 제12권3호
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• pp.631-640
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• 2012

Objectives : This study mean to confirm the antibacterial activity of a garlic extract widely culturing in our region and was to determine the effect of dentifrice containing 0.1% extracts of garlic on dental plaque and gingivitis in a double blind and clinical studies in 50 healthy adults aged from 20 to 22 years who provided a consent for their participation. Methods : The antibacterial activity was evaluated using triple distilled water and the Kirby-Bauer disk diffusion method and the minimal inhibitory concentration(MIC) against various pathogens for periodontal disease, such as P. gingivalis 381(ATCC33277), was estimated. The experimental groups classified according to the concentration of garlic extract used: 10,000ppm(A), 5,000ppm(B), 2,500ppm(C), 1,000ppm(D). Oral examination of subjects was performed through clinical periods and on day of baseline, 6, 12, 19, 25 days plaque index and gingival index were scored by Turesky' modified index and Loe & Silness index. After 12, 19, 25 days use of their respective dentifrices, statistically decreases of plaque index, gingival index were shown in both the experimental and the control group, respectively. Results : There was significant antibacterial activity in the "2,500ppm(C)" group against P. gingivalis 381. Experimental group exhibited significantly the lower plaque levels and the higher levels of gingival health by the use of the dentifrices contained extract of garlic from 6 days compare with control group(p<0.05). The degree of decrease was more significant on gingivitis level of the experimental group than the control group(p<0.05). Conclusions : This findings indicated that the oral products containing a garlic extract is effective in preventing and treating periodontal diseases, and has potential value in inhibiting periopathogens.

• International Journal of Advanced Culture Technology
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• 제6권4호
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• pp.109-115
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• 2018

Garlic is a medicinal plant used throughout the world for its anti-inflammatory, antioxidant, and antiplatelet activities. Chitosan is a natural polysaccharide obtained from chitin, and derivatives of chitosan have been shown to inhibit platelet aggregation and adhesion. We hypothesized that fermented preparations of these products may possess stronger antiplatelet effects than the non-fermented forms owing to the increased bioavailability of the bioactive compounds produced during fermentation. Therefore, we compared these compounds via in vitro and ex vivo platelet aggregation assays by using standard light transmission aggregometry and ex vivo granule secretions from rat platelets. We found that fermented preparations exerted more potent and significant inhibition of platelet aggregation both in vitro and ex vivo. Likewise, ATP release from dense granules of platelets was also significantly inhibited in fermented preparation-treated rat platelets compared to that in non-fermented preparation-treated ones. We concluded that fermented preparations exerted more potent effects on platelet function both in vitro and ex vivo, possibly as a result of the increased bioavailability of active compounds produced during fermentation. We therefore suggest that fermented products may be potent therapeutics against platelet-related CVDs and can be used as antiplatelet and antithrombotic agents.

• 생명과학회지
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• 제22권7호
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• pp.950-957
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• 2012

열처리를 통한 새로운 마늘 가공품의 개발 및 그 생리활성 규명을 위한 연구의 일환으로 새로이 개발된 홍마늘의 용매별 계통 분획물을 제조하고, 항산화 활성과 항비만 활성을 중심으로 한 생리활성을 비교 분석하였다. 홍마늘 계통 분획물 중 갈변물질의 함량은 chloroform 분획물에서 가장 높았고, 총 페놀 화합물과 플라보노이드 함량은 hexane 분획물에서 가장 높은 함량이었고, 다음으로 chloroform 분획물의 순이었다. DPPH와 ABTS 라디칼소거능 및 FRAP법에 의한 항산화능도 chloroform 분획물이 타 분획물에 비해 유의적으로 높은 활성을 나타내었다. 항산화 활성은 갈변물질의 함량이 높고, 총 페놀 화합물 및 플라보노이드의 함량이 높은 hexane 및 chloroform 화합물에서 활성이 높아 홍마늘 분획물의 항산화능은 이들 물질의 상호작용에 의한 결과로 추정된다. Pancreatic lipase 저해활성은 $500{\mu}g/ml$ 미만의 농도에서는 농도 증가와 더불어 유의적으로 활성이 증가하였으며, 가장 활성이 높았던 chloroform 분획물에서 40% 이상의 활성을 나타내었다. 항산화 활성 분석의 결과에서 활성이 높았던 hexane 및 chloroform 분획물의 지방세포 분화와 지방 축적 억제 활성은 여타 분획물에 비해 상대적으로 낮았다. 항산화 활성과 항비만 활성이 일치하는 경향을 나타내지 않았는데, 이는 홍마늘 중의 항산화 활성물질은 주로 비극성이며, 지방 축적 억제 활성이 있는 물질은 주로 극성에 대한 용해성이 더 높기 때문으로 추정되며, 이와 관련하여서는 향후 더 많은 연구가 진행되어야 할 것으로 생각된다.

• 분석과학
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• 제20권5호
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• pp.442-447
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• 2007

마늘(Allium sativum L.)의 특성은 organosulfur 화합물이다. 마늘에 포함된 diallyl disulfide(DADS)를 분석하기 위한, 간단하고 신속한 시료준비와 분석방법을 제시하였다. 모든 마늘시료들은 메탄올, 벤젠, 또는 테트라하이드로퓨란과 같은 용매로 추출하여 분석하였다. 실험결과에 의하면, 메탄올로 추출한 시료가 가장 우수하였다. 분석조건으로는 이동상은 메탄올과 물로 구성되고 기울기법을 적용하였다. 분말가루로 된 마늘 1 g에 0.61 mg DADS를 추출하였다. 기존 분석방법에 비해 우수하여 마늘관련 연구에 도움이 될 것이다.

• 한국식품영양과학회지
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• 제40권3호
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• pp.357-365
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• 2011

마늘 및 숙성을 통한 가공마늘 갈변물질의 생리활성을 규명하고자 생마늘, 중간숙성 마늘인 홍마늘 및 흑마늘의 수용성 갈변물질을 투석막을 이용하여 투석내액 및 외액으로 분리한 다음 동결 건조하여 항산화활성을 중심으로 생리활성을 비교분석하였다. 생마늘 및 홍마늘 투석액의 pH는 내액에서 더 높았으나 흑마늘은 이와 상반되게 투석외액의 pH가 더 높았고, 갈변물질은 생마늘, 홍마늘 및 흑마늘 모두 투석외액에서 더 높은 함량이었다. 총 페놀 화합물의 함량은 투석내액의 경우 홍마늘에서 가장 낮았고 흑마늘에서 가장 높았으나, 투석외액에서는 홍마늘에서 가장 높은 함량이었다. 플라보노이드 화합물의 함량은 흑마늘 투석내액에서 가장 높았으며, total pyruvate의 함량은 생마늘과 홍마늘의 경우 투석외액에서 더 높았으나 흑마늘은 이와 상반된 결과였다. Total thiosulfinate의 함량은 흑마늘에서 가장 높았고, 다음으로 홍마늘, 생마늘의 순서였다. DPPH 라디칼 소거활성은 생마늘과 흑마늘의 경우 투석내액이, 홍마늘은 외액에서 더 활성이 높았고, tyrosinase 저해활성은 홍마늘 투석액이 생 마늘 및 흑마늘에 비해 더 활성이 높았다. $\alpha$-Glucosidase 저해활성은 투석내액이 외액보다 높았으며, 저농도에서 홍마늘은 생마늘보다 활성이 더 높았다. 이상의 결과를 종합하여 볼 때 생마늘과 홍마늘의 항산화 활성은 투석외액에서 더 높으며, tyrosinase 및 $\alpha$-glucosidase 저해활성은 투석내액에서 더 높았고, 이들에 비해 갈변 반응이 더 많이 진행된 흑마늘의 경우 투석내액의 생리활성이 더 높아 마늘의 갈변정도에 따라 생리활성에 기여하는 갈변물질의 분자 크기가 상이함을 확인할 수 있었다.

• 한국산림과학회지
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• 제99권5호
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• pp.762-769
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• 2010

The composition of minerals and amino acids in Allium victorialis var. platyphyllum tissues collected from different habitats in Ulleung Island and Mt. Hambeak of the Korean Peninsula is investigated. The mineral composition of A. victorialis stem was high compared to that of bulb in all population samples. The most abundant mineral found in all the samples was potassium (K). The mineral composition was variable in garlic population of Ulleung Island in a habitat dependent manner. The A. victorialis stems and bulbs showed significant differences in their amino acid compositions according to varying habitats of Ulleung Island and Mt. Hambeak. Among the amino acids the most abundant amino acid in A. victorialis bulb tissue was arginine, followed by leucine and valine. The amino acids leucine, valine, and phenylalanine were abundant in stem tissues. The total amino acids of the A. victorialis stem tissue from Teawha pass peak sample (837 mg/100 g dry wt) were higher than the mean of other population samples (355-824 mg/100 g dry wt). However, content of amino acids in the bulb was high in A. victorialis from Nari basin (1,919 mg/100 g dry wt).

• 대한의생명과학회지
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• 제24권3호
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• pp.280-284
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• 2018

The incidence of cardiovascular diseases (CVDs) is increasing rapidly in developed countries, with CVDs now representing the leading cause of morbidity and mortality. Natural products and ethnomedicines have been shown to reduce the risk of CVDs. Garlic is a medicinal plant used throughout the world for its anti-inflammatory, antioxidant, and antiplatelet activities. Chitosan is a natural polysaccharide obtained from chitin, and derivatives of chitosan have been shown to inhibit platelet aggregation and adhesion. We hypothesized that fermented preparations of these products may possess stronger antiplatelet effects than the non-fermented forms owing to the increased bioavailability of the bioactive compounds produced during fermentation. Therefore, we compared these compounds via in vitro and ex vivo platelet aggregation assays by using standard light transmission aggregometry and ex vivo granule secretions from rat platelets. We found that fermented preparations exerted more potent and significant inhibition of platelet aggregation both in vitro and ex vivo. Likewise, ATP release from dense granules of platelets was also significantly inhibited in fermented preparation-treated rat platelets compared to that in non-fermented preparation-treated ones. We concluded that fermented preparations exerted more potent effects on platelet function both in vitro and ex vivo, possibly as a result of the increased bioavailability of active compounds produced during fermentation. We therefore suggest that fermented products may be potent therapeutics against platelet-related CVDs and can be used as antiplatelet and antithrombotic agents.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.307-307
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• 2017

There is a growing need to understand how local, farm household, and elementary units are responding to changes in agricultural conditions due to increased internal and external agrarian conditions and increased uncertainty in agricultural management due to increasing FTA and climate change. Therefore, we analyze dynamics of changes through more detailed and precise gathering of information related to agricultural products and DB, and by analyzing the satisfaction level of the first year panel survey by constructing a producer panel for utilization in agricultural research and policy. A total of 500 farmers in the producer panel who mainly grow rice, garlic, onion, strawberry, apple were collected through questionnaires. The actual analysis used data from a total of 393 farm households, including 82 farms of rice, 51 farms of apple, 100 farms of garlic, 88 farms of onion and 72 farmhouses of strawberry. The distribution by age was similar to the distribution of rural ages in Korea, with 2.8% under 30s, 17.6% in 40s, 32.4% in 50s, 37.5% in 60s and 9.7% in 70s. Panel happiness and rural life satisfaction were examined using the 7 - point Likert scale and the analysis method was one - way ANOVA. The results showed that the happiness of garlic and strawberry cultivator was significantly higher than that of rice and onion cultivator. However, the satisfaction of rural life did not show any difference among the cultivars. As a result of difference verification about Agricultural Outlook and Crop-specific Outlook after 5 years, there was no difference between the crops in terms of prospects for Korean agriculture after five years, but a survey of industrial prospects for crops after five years showed that the rice growers have a significantly negative outlook compared to garlic, onion and strawberry growers, and garlic and onion growers have a more positive outlook than rice and apple growers As a result of verifying whether there is a difference in ages between the agricultural prospects and the industrial prospects by crops after 5 years, there was no difference between the ages of prospects for Korean agriculture after 5 years, However, in the survey on industrial prospects by crops after 5 years, 40s were more positive than 60s.

• 한국미생물·생명공학회지
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• 제49권2호
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• pp.192-200
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• 2021

Kunun-zaki, produced by submerged fermentation of a combination of millet and sorghum, is a popular beverage in Northern Nigeria. Owing to the nature of the process involved in its production, kunun-zaki is highly susceptible to contamination by food spoilage microorganisms, leading to inconsistent quality and short shelf-life. In this study, we investigated various food spices, including cinnamon, garlic, and nutmeg, as potential preservatives that could be used to extend kunun-zaki shelf-life. Kunun-zaki varieties were fermented with each of these spices mentioned above and subjected to bacterial, nutritional, sensory, and quality maintenance assessments (using a twelve-member sensory panel to evaluate the organoleptic properties of kunun-zaki). Bacterial counts in the final products ranged between 10^5-7 CFU/ml. We identified two bacterial genera, Weissella and Enterococcus, based on partial 16S rRNA gene amplicon sequencing. Three amino acids, namely leucine, aspartate, and glutamate, were abundant in all kunun-zaki varieties, while the total essential amino acid content was above 39%, suggesting that kunun-zaki could potentially be considered as a protein-rich food source both for infants and adults. The kunun-zaki products were also rich in carbohydrates, crude proteins, ash, crude fiber, and fat, with contents estimated as 81-84, 8-11, 0.8-4.0, 2.9-3.58, and 5.1-6.3%, respectively. However, this nutritional content depreciated rapidly after 24 h of storage, except for kunun-zaki fermented with garlic, which its crude protein and fat content was maintained for up to 48 h. Our results revealed that organic spices increased the nutritional content of the kunun-zaki varieties and could be potentially be used as natural preservatives for enhancing the kunun-zaki shelf-life. However, garlic might be considered a better alternative based on our preliminary investigation. The presence of the isolated microorganisms in the analyzed kunun-zaki samples should be highlighted to raise awareness on the possible health hazards that could arise from poor handling and processing techniques.

• Nutrition Research and Practice
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• 제8권6호
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• pp.644-654
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• 2014

BACKGROUND/OBJECTIVES: Although preclinical studies suggest that garlic has potential preventive effects on cardiovascular disease (CVD) risk factors, clinical trials and reports from systematic reviews or meta-analyses present inconsistent results. The contradiction might be attributed to variations in the manufacturing process that can markedly influence the composition of garlic products. To investigate this issue further, we performed a meta-analysis of the effects of garlic powder on CVD risk factors. MATERIALS/METHODS: We searched PubMed, Cochrane, Science Direct and EMBASE through May 2014. A random-effects meta-analysis was performed on 22 trials reporting total cholesterol (TC), 17 trials reporting LDL cholesterol (LDL-C), 18 trials reporting HDL cholesterol (HDL-C), 4 trials reporting fasting blood glucose (FBG), 9 trials reporting systolic blood pressure (SBP) and 10 trials reporting diastolic blood pressure (DBP). RESULTS: The overall garlic powder intake significantly reduced blood TC and LDL-C by -0.41 mmol/L (95% confidence interval [CI], -0.69, -0.12) (-15.83 mg/dL [95% CI, -26.64, -4.63]) and -0.21 mmol/L (95% CI, -0.40, -0.03) (-8.11 mg/dL [95% CI, -15.44, -1.16]), respectively. The mean difference in the reduction of FBG levels was -0.96 mmol/L (95% CI, -1.91, -0.01) (-17.30 mg/dL [95% CI, -34.41, -0.18]). Evidence for SBP and DBP reduction in the garlic supplementation group was also demonstrated by decreases of -4.34 mmHg (95% CI, -8.38, -0.29) and -2.36 mmHg (95% CI, -4.56, -0.15), respectively. CONCLUSIONS: This meta-analysis provides consistent evidence that garlic powder intake reduces the CVD risk factors of TC, LDL-C, FBG and BP.