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Onion Supplementation Inhibits Lipid Peroxidation and Leukocyte DNA Damage due to Oxidative Stress in High Fat-cholesterol Fed Male Rats

  • Park, Jae-Hee;Seo, Bo-Young;Lee, Kyung-Hea;Park, Eun-Ju
    • Food Science and Biotechnology
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    • v.18 no.1
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    • pp.179-184
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    • 2009
  • The aim of this study was to investigate effects of onion, red onion, or quercetin on plasma antioxidant vitamin, lipid peroxidation, and leukocyte DNA damage in rats fed a high fat-cholesterol diet. Forty SD male rats were assigned to normal control, high fat-cholesterol diet (HF), or HF+5% onion powder, HF+5% red onion powder, or HF+0.0l% quercetin. The HF diet resulted in significantly higher plasma lipid peroxidation which decreased with onion, red onion, or quercetin supplementation. Leukocyte DNA damage induced by HF diet decreased significantly in rats fed onion and red onion, while quercetin supplementation had no effect on preventing leukocyte DNA damage. $H_2O_2$ induced leukocyte DNA damage exhibited a highly significant negative correlation with plasma retinol and tocopherols. These results suggest that onion or red onion powder exerts a protective effect with regard to DNA damage in rats fed HF diet. However, 0.01% quercetin in pure form might not be effective at preventing DNA damage.

Functional Components and Antioxidant Effects of Colored Onions

  • Yang, Xiao Nan;Xu, Enning;Park, Mi Jin;Ha, In Jong;Moon, Jin Seong;Kang, Young-Hwa
    • Current Research on Agriculture and Life Sciences
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    • v.33 no.2
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    • pp.69-73
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    • 2015
  • The antioxidant capacities, total phenolic contents (TPC), and total quercetin contents (TQC) of a red (Chenjujuck), a yellow (Sunpower), and a white (Grasier) onion cultivar were determined in this study. Onion was separated into edible portion and dry skin. In the case of edible portion, the yellow onion had the highest antioxidant activity, followed by the red onion. The white onion showed neither antioxidant activity nor quercetin compounds. On the other hand, the dry skin of the red onion showed higher antioxidant activity than yellow onion skin. The white onion skin had slight antioxidant activity, low TPC, and no quercetin compounds. In addition, the flavonoid compounds of the edible portion and dry skins of these colored onions were analyzed by UFLC(ultra-fast liquid chromatography). The major compounds were quercetin 3,4-diglucoside and quercetin 4-glucoside in yellow and red onion edible portion, whereas the major compounds in yellow and red onion skins were quercetin 4-glucoside, quercetin, and quercetin 3,4-diglucoside.

Antioxidant Effects on various solvent extracts from Onion Peel and Onion Flesh (양파껍질과 양파육질의 용매추출물에 따른 항산화 효과)

  • Jo, Jeong-Sun;Bang, Hyeon-A
    • Journal of the Korean Dietetic Association
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    • v.4 no.1
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    • pp.14-19
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    • 1998
  • This study was designed to investigate the role of onion as a natural antioxidant. Onion was distinguished as yellow onion peel and onion flesh. Onion samples were extracted with 5 different kinds of solvents such as water, 70% ethanol, 99.9%ethanol, 99.9% methanol, and 96% butanol in order to select optimal extraction solvents, In this part of study linoleic acid was used s an model system for the purpose of determining the antioxidant activities. The optimal extraction rate of various solvents containing onion samples was determined by measuring extraction yield, electron donating ability(EDA), thiobarbituric acid(TBA), and thiocyanate, which are common methods for measuring activity. As a result 70% ethanol was shown as the most effective solvent.

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Effect of Raw versus Flavor, Browning and Caking reduced Onion (Allium cepa L.) on Blood Pressure of Spontaneously Hypertensive Rats (향, 갈변 및 케이킹 억제 가공 처리된 양파의 섭취가 SHR 흰쥐의 혈압에 미치는 영향)

  • Choi, Pok-Su;Kwon, Ji-Youn;Han, Myung-Ryun;Han, Myung-Ryun;Kim, Sun-Hee;Chang, Moon-Jeong
    • Journal of the Korean Society of Food Culture
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    • v.23 no.1
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    • pp.55-61
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    • 2008
  • Non processed onion (Allium cepa L.) powder or onion powder processed with ${\beta}-cyclodextrin+1%$ calcium chloride+1% soluble starch solution was added to the diet of 16 week old Wistar and spontaneously hypertensive rats (SHR) for 5 weeks. 36 SHR and Wistar rats were randomly divided into 3 diet groups, each of six. They were named control, NPO (non processed onion), PO (processed onion). The rats of the control group were fed diet without onion powder. To NPO and PO groups were added 5% of non processed onion and processed onion, respectively. Body weight gain, food efficiency ratio (FER), blood pressure, angiotensin converting enzyme (ACE) activity and Na excretion of urine and feces were analyzed. The processed onion and non processed onion diet reduced body weight gain without affeting the total food intake in Wistar rats (p<0.05). The body weight gain was lowest in Wistar rats fed with a diet with processed onion powder. The rats fed with diet containing PO or NPO had lower blood systolic blood pressure in SHR (p<0.05). The effect of onion powder on decreasing the blood pressure was not significant in Wistar rats. The ACE activity in lung was lowered in the SHR fed with either PO or NPO (p<0.05) compared to those fed with control diet. The urinary Na excretion was significantly lower in SHR than Wistar rats. The effects of PO and NPO on increasing the urinary and fecal excretion of Na were significant (p<0.05). These results suggest that onion processed with ${\beta}-cyclodextrin+1%$+1% calcium chloride+1% soluble starch solution to reduce volatile flavor, browning and caking preserves an antihypertensive effect of non processed onion.

Changes in Physicochemical components and Bacterial Count during the Fermentation of Onion Kimchi (양파 김치류의 숙성중 이화학적 성분 및 세균수의 변화)

  • 이종임;조영숙;손미예;강갑석;서권일
    • Journal of the East Asian Society of Dietary Life
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    • v.10 no.5
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    • pp.419-424
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    • 2000
  • To develop a functional Kimchi utilizing onion, 5 different Kimchi with onion used as a major ingredient were formulated. The changes in pH. titratable acidity, reducing sugar. total bacterial count, and the number of lactic acid bacteria in the process of fermentation were studied A. onion Kimchi Control. B : onion Kimchi added with oyster, C : onion Kimchi added with salted shrimp, D : onion Kimchi added with oyster, cucumber, and a bit of radish, E : onion Kimchi added with salted shrimp, cucumber, and a bit of radish. pH of onion Kimchi decreased during storage, but titratable acidity increased. The pH values of onion Kimchi were not significantly different among groups, the changes in pH during fermentation were the lowest in A, and changes in B and D were lower than those of C and E. Salt concentration tended to decrease during the fermentation process, and the changes in salt concentration were lower in D and E than in B and C. Reducing sugar content maximized at 4 days of fermentation and decreased after 12 days. The number of lactic acid bacteria increased during first 4 days of fermentation and decreased after 12 days. Total lactic acid bacterial count were the most lowest in A.

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Effects of Solar Heating for Control of Pink Root and Other Soil-borne Diseases of Onions

  • Lee, Chan-Jung;Lee, Jong-Tae;Moon, Jin-Seong;Ha, In-Jong;Kim, Hee-Dae;Kim, Woo-Il;Cheon, Mi-Geon
    • The Plant Pathology Journal
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    • v.23 no.4
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    • pp.295-299
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    • 2007
  • These experiments were carried out to examine efficacy of soil solarization for control of pink root disease by means of mulching with transparent polyethylene sheets in the hot season. The effects of soil solarization on incidence of pink-root disease caused by Pyrenochaeta terrestris and on onion growth and on populations of soil fungi were investigated. Solarization was dramatically effective in reducing pink root incidence in onion seedling and harvested onion bulb. A 30-day and 40-day solarization treatment significantly improved seedling survival and increased yield of 'Changnyeong-deago' onion while decreasing incidence of pink root. Populations of soil fungi from fields planted to onion were assayed on selective media. Solarization treatment was effective in reducing populations of P. terrestris, Pythium spp., and Rhizoctonia sp. in soil. Increase of yield of onion bulbs was associated with control of soil-borne pathogenic fungi. Soil solarization had beneficial effects on yield, bulb diameter, or incidence of pink root.

Cytotoxicity of Garlic and Onion Methanol Extract on Human Lung Cancer Cell Lines (인체 폐암세포주에 대한 마늘과 양파 메틴올추출물의 세포독성)

  • 노숙령;한지혜
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.5
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    • pp.870-874
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    • 2000
  • This study was designed to investigate the cytotoxic effect of methanol extract of garlic, onion and those mixture on two kinds of human lung cancer cell lines (NCI-H522, NCI-H596) using MTT assay. MeOH extract of garlic, onion and those mixture showed cytotoxic effect on both NCI_H522 and NCI-H596. The growth of the cancer cells exposed to medium containing garlic, onion extracts and those mixture was inhibited dose-dependently. The growth of NCI-H522 was inhibited more in the garlic extract than in the onion extract, but that of HCI-H596 was inhibited highese in the onion extract. IC50 values of garlic extract on NCI-H522 and NCI-H596 were 0.84 mg/mL, 0.88 mg/mL and those of onion extract were 1.04 and 0.79, respectively. and the mixture of garlic and onion extracts also inhibited the growth of both NCI-H522 and NCI-H596 cells.

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Pink Root of Onion Caused by Pyrenochaeta terrestris (syn. Phoma terrestris)

  • Kim, Yong-Ki;Lee, Sang-Bum;Shim, Hong-Sik;Lee, Chan-Jung;Kim, Hee-Dae
    • The Plant Pathology Journal
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    • v.19 no.4
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    • pp.195-199
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    • 2003
  • Pink root of onion occurred in the fields of the Onion Experimental Station and in the main onion cultivation area in Korea in 1998 and 1999, respectively. The casual fungus of pink root was isolated only from apricot agar. Formation of pycnidia and pycnidiospores of the fungus was highest in alternating cycles of 12 hours near ultraviolet light and 12 hours in dark condition. Its morphological characteristics and pigment formation on water agar were identical with that of Pyrenochaeta terrestris. The optimum temperature for the growth of the fungus and disease development was $25-28^{\circ}C$. When onion seeds were inoculated with the spore suspension, incubated in test-tube and sown in potted soil, disease symptoms developed in onion roots 7 and 30 days after inoculation.

Transformation of BPEL to Onion Language for Analysis and Verification of BPEL in Cloud Computing (클라우드 컴퓨팅에서 BPEL 분석 및 검증을 위한 Onion 언어로의 변환)

  • Choe, Jae-Hong;On, Jin-Ho;Lee, Moon-Kun
    • Proceedings of the Korea Information Processing Society Conference
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    • pp.1255-1258
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    • 2012
  • 클라우드 컴퓨팅에서 사용되는 웹 서비스들은 워크플로우에 따라 서비스가 설계되어 조합된다. 대표적인 웹서비스 명세언어인 BPEL의 검증방법에는 Petri nets, Abstract State Machine(ASM), BPE-Calculus 등이 존재한다. 하지만 기존의 방법은 설계와 검증이 분리되어 있어 일관성이 부족하고, 시각화 문제, 동일성, 시간에 대한 제약조건의 문제점이 존재한다. 이에 대한 해결방안으로 이동성, 재구성성, 동일성, 시간속성 등의 새로운 분석 방법을 제시하는 Onion 언어가 제안되었다. 본 논문은 BPEL로 명세된 서비스를 Onion 시스템에 적용시키기 위한, 변환 과정에 대해서 다룬다. 이에 대한 과정으로 BPEL의 액티비티를 Onion으로 변환하고, 워크플로우 패턴을 적용하여, 3 가지 패턴을 Onion OVL로 변환을 적용하였다. 이를 통하여 BPEL을 Onion OVL로 변환하는데 문제가 없음을 보였으며, 효율적인 표현이 가능함을 보였다. 추후 Onion 시스템의 컴포넌트로 적용하여, BPEL로 작성된 서비스를 Onion 시스템을 통해 분석/검증할 수 있다.

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The Characteristics of Mixed Dyeing Using Persimmons Juice and Onion Outer Skin Extract (감즙과 양파껍질 추출액을 이용한 혼합염색의 특징)

  • Han Young-Sook;Yoo Hye-Ja;Lee Hye-Ja
    • Journal of the Korean Society of Clothing and Textiles
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    • v.30 no.1
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    • pp.115-124
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    • 2006
  • Natural dyes are environmentally and human compatible. But they are not various or not fast in color. The mixed dyeing have been attempted to solve these disadventages of natural dyes. The persimmon juice dyed fabrics have brown-color and good hygienic properities however low color fastness. The onion dyeing show similar brown-color and have good color fastness caused by querectin existed in onion outer skins. Mixed dyeing was carryied out on silk fabrics using persimmion juice and onion outer skin extract in this study. The mixing method were persimmon juice dyeing and then onion dyeing(P-O), onion dyeing and then persimmon juice dyeing(O-P) and dyeing in the mixture of persimmon juice and onion outer skin extract simultaneously(P+O). The mordants were none-mordent, gallic acid after-treatment and alum after-treatment. Several persimmon juice dyed fabrics were irradiated for 2 hours before onion dyeing(PU-O). The color values of dyed silk fabrics were as follows. The persimmon juice dyed silk fabric developed to yellow-red color after 2 hours of uv irradiation. Onion dyed fabrics show similar yellow-red color after dyeing without uv irradiation. The effect of alum after-treatment on color difference were highest in onion dyeing. The dyeabilities of both P-O and O-P were higher than persimmom juice dyeing and onion dyeing. The dyeabilities of P+O was lower than persimmom juice dyeing and onion dyeing. The value of color difference of alum-treated fabric was the highest. The color difference of P-O and O-P caused from 2 to 4 hours of uv-irradiation were lower than those of persimmon juice dyed fabrics. Onion skin extract could prevent the color-change of persimmon juice dyed fabrics in mixed dyeing. The color difference of PU-O was higher than the P-O.