• Korean Journal of Plant Resources
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• v.23 no.5
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• pp.458-464
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• 2010

Twelve garlic cultivars collected from Korea and Mongolia were evaluated genetic similarity and diversity by RAPD method using oligo-nucleotide random primers. Genomic DNA isolated from twelve garlic cultivars were amplified by polymerase chain reaction using 143 primers, and 55 primers showed polymorphic DNA bands. Among a total of 187 bands amplified by 55 primers, 128 polymorphic bands were subjected to analysis for genetic relationship of garlic cultivars. Garlic cultivars were classified into three groups, such as group-I corresponded to Euiseong, Seosan, Samchuk and Yecheon-A, Yechun-B, Euiseong-norang, Jeongsun, Namdo, Yookback and Danyang cultivars, and group-II to Mongolia and group-III to Daeseo cultivars. Thirty DNA bands showing unique specificity to the specific cultivars are likely to be useful for identification of garlic local cultivars as DNA markers.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2008.05a
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• pp.963-966
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• 2008

Twenty four bacterial strains were isolated and identified from human oral cavities. These strains were identified as genus 8 Moraxella, 1 Neisseria, 1 Proteus, 6 Bacillus, 4 Staphylococcus, 3 Branhamella and 1 Enterobacter. Two genuses are Gram-positive and four genuses are Gram-negative. In order to search for antimicrobial substances from natural plants, twenty one plant materials being made of perilla leaf as well as spices including garlic and ginger were used. The effects of these plant juices on the growth of oral bacterial strains were investigated. Only garlic juice inhibited the growth of seventeen bacterial strains belonging to 6 kinds of genus.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2008.10a
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• pp.861-864
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• 2008

Twenty eight bacterial strains were isolated and identified from human oral cavities. These strains were identified as genus 9 Moraxella, 2 Neisseria, 1 Proteus, 6 Bacillus, 5 Staphylococcus, 3 Branhamella and 2 Enterobacter. Two genuses are Gram-positive and four genuses are Gram-negative. In order to search for antimicrobial substances from natural plants, twenty one plant materials being made of perilla leaf as well as spices including garlic and ginger were used. The effects of these plant juices on the growth of oral bacterial strains were investigated. Only garlic juice inhibited the growth of seventeen bacterial strains belonging to 6 kinds of genus.

• Journal of radiological science and technology
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• v.43 no.6
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• pp.475-480
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• 2020

The purpose of this study was to reconstruct diffusion tensor tractography (DTT) using stem of garlic and asparagus for in vitro phantom of diffusion tensor imaging (DTI), and to compare and evaluate the fractional anisotropy (FA) value and the apparent diffusion coefficient (ADC) value to determine whether it can be used as materials for in vitro phantoms. Among various plant fibers such as stem of garlic, palmae, cotton, asparagus, etc., stem of garlic and asparagus, which are considered to be the most suitable for making phantoms, and whose shape is considered to be the most suitable for making phantoms, were selected and tests were conducted. Holes were made in a plastic bucket at an angle of 0°, 30°, 60°, 90°, and 120°, then tubes were inserted. In the tube, asparagus and stem of garlic were inserted as far in as possible, and the inserted tube was inserted into the center of the heat bathed gelatin to harden. We were able to reproduce DTT images in asparagus and stem of garlic. Fiber tissues of asparagus and stem of garlic did not show complete connectivity, but the reconstructed images of DTT showed good connectivity. The FA values of asparagus in the tubes were 0.198 at 0° (straight), 0.207 at 30°, 0.187 at 60°, 0.231 at 90°, and 0.204 at 120°. In addition, the FA values of stem of garlic in the tubes were 0.235 at 0°, 0.236 at 30°, 0.216 at 60°, 0.218 at 90°, and 0.257 at 120°. The ADC values of asparagus in the tubes were 1.545 at 0°, 1.677 at 30°, 1.629 at 60°, 1.535 at 90°, and 1.725 at 120°. In addition, the ADC values of stem of garlic in the tubes were 1.252 at 0°, 1.396 at 30°, 1.698 at 60°, 1.756 at 90°, and 1.466 at 120°. For the best expressed DTT reconstruction image, it showed the longest connectivity in the straight line as we hypothesized. In addition, when comparing the FA values and ADC values of fiber tissues of stem of garlic and asparagus, FA value was generally higher in stem of garlic and ADC value was slightly higher in asparagus.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.147-151
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• 2019

This study was performed to investigate the physiological activity of Hongsan garlic and Hansan garlic, which were registered in the plant breeders' right in 2016. The content of mineral components, except sodium and sulfur ingredients, was found to be high in Hansan garlic. In addition, organic sulfur components were high in Hansan garlic. Moreover, the total soluble solid content, reducing sugar content, and alpha glucosidase inhibitory activity were high in Hansan garlic. Acidity, pH, total phenol, and flavonoid content were high in Hongsan garlic. Both varieties showed higher inhibitory activity to gram-positive bacteria than to gram-negative bacteria. The antimicrobial activity of Hongsan garlic was slightly higher than that of Hansan garlic. These results are expected to provide useful information to farmers who grow the above garlic varieties.

• The Plant Pathology Journal
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• v.17 no.6
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• pp.387.2-387
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• 2001

• Proceedings of the Plant Resources Society of Korea Conference
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• 2001.04a
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• pp.59-62
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• 2001

• Proceedings of the Korean Society of Plant Pathology Conference
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• 1999.10a
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• pp.33.2-33
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• 1999

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.35-42
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• 2014

Correlation and similarity of garlic cultivars was analyzed by measuring the composition of twenty amino acids contents in the bulb and callus from twelve garlic cultivars which were collected from Korea and foreign countries. Arginine and asparagine occupied more than 78% of total amino acids both in bulb and callus followed by glutamic acid, lysine, aspartic acid, valine, glycine, histidine and ornithine in order. Based on correlation coefficients of amino acid composition in the bulb, twelve garlic cultivars were classified into three major groups. Danyang, Euiseong, Seosan, Jeju, Mongol and Turkey cultivars belong to group-I, Namdo, China, Mexico and Nepal cultivars are in group-II, and group-III includes Philippine and Daeseo cultivars. Based on amino acid composition in callus, group-I includes Mongol, Euiseong, Danyang and Seosan cultivars, group-II includes Jeju, Daeseo, China and Namdo cultivars, group-III includes Napal, Mexico, Philippine and Turkey cultivars. Composition of amino acid contained in both callus and bulb is a clear standard to identify northern-type garlic cultivars. Especially the composition of amino acids in callus is more distinctive standard of classification between northern and southern type garlic cultivars than that in bulbs.

• Journal of Life Science
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• v.26 no.4
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• pp.446-452
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• 2016

Garlic (Allium sativum L.) and its extracts have been used in a wide range of applications, including as folk medicines in many Asian countries. This traditional herb has several functional properties and strong biological activities, making it useful as a functional food material. This study investigated the biological activities of solid-garlic after fermentation by lactic acid bacteria. Several solid-garlic fermentation strains of lactic acid bacteria were isolated from Korean traditional fermented food or obtained from the Korean Collection for Type Cultures. Lactic acid bacteria showed selective growth in garlic extracts on MRS media. Fermentation of solid garlic (heated 121℃, 15 min or not heated) by lactic acid bacteria gave total polyphenol and flavonoid contents of 731.0-845.2 g/g and 92.68-413.58 g/g, respectively. The DPPH scavenging activities and SOD like activities were measured as 7,584% and 9499%, respectively. These activities were relatively higher than a positive control, vitamin C. Measurement of antidiabetic activity using α-glucosidase inhibition assay showed that solid garlic fermented with lactic acid bacteria gave a higher activity than the control, acarbose. Fermentation of solid garlic with lactic acid bacteria may therefore help to alleviate adverse biological activities, as well as provide functional food materials.