• 한국지역사회생활과학회지
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• 제14권2호
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• pp.119-124
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• 2003

To increase the utilization of the Allium fistulosum L., the main crop of Jindo-kun, Jennam, Korea, the study about the way of process utilization is carried. The condition of swelling volume of mixing wheat flour and Allium fistulosum L flour is similar to 7.5% of the drying Allium fistulosum L. flour, and 25% of the raw Allium fistulosum L flour is similar to the bread made with just wheat flour. In the texture of mixing wheat flour and Allium fistulosum L., the hardness, adhesion, gumminess and tough chewiness is higher, as the rate of mixing drying Allium fistulosum L. is higher. There is no wide difference in 7.5% to 25% but it is higher in more than 20%. The color of bread mixed with Allium fistulosum L. is green-yellow. The more the mixing quantity is, the darker as we con see. The taste of bread mixed with Allium fistulosum L. is evaluated to 7.5% better than normal one in color, taste and smell and that of the bread mixed with raw Allium fistulosum L. is to 25% betterthan normal one in color, taste and smell. Mixed wheat flour and dryed Allium fistulosum L. flour is 5%, and raw Allium fistulosum L. is 15%. As a result, the bread mixed with Allium fistulosum L. is evaluated as the best.

• 한국지역사회생활과학회지
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• 제14권3호
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• pp.53-58
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• 2003

This study on the processing of noodles was carried out to increase utilization of Allium fistulosum L., In the areas of total solids in residual liquid, swelling volume, and water absorption, a mixture of 10.0% dried Allium fistulosum L. flour and wheat flour, and a mixture of 25.0% raw Allium fistulosum L. flour and wheat flour both perform similarly to noodles made with just wheat flour. In the area of texture- the gumminess, cutting factor, and chewiness increase as the percentage of dried Allium fistulosum L. flour increases. There is no great difference in these factors between the 10.0% dried and the 25.0% raw mixtures. The color of the noodles with a mixed Allium fistulosum L. flour is green-yellow. As the quantity of Allium fistulosum L. flour increases the color gets darker The over all perception of the noodles made with a mixed Allium fistulosum L. flour was rated higher in color, taste, and smell than regular noodles. This study shows that mixing wheat flour with 10.0% dried Allium fistulosum L. flour or 25.0% raw Allium fistulosum L. flour produces a better noodle product.

• Journal of Plant Biology
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• 제18권3호
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• pp.92-100
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• 1975

The present study demonstrates karyotype based on H-patterns of A.fistulosum and A. ascalonicum using Giemsa technique. The results obtained in this study are summarized as follows: I). Karyotypic analysis of A. fistulosum is 6VII＋$JII^t＋JII$ and that of A. ascalonicum collected from a local farm in the suberbs of Taegu city clearly heterozygous as $13V＋J_1^t＋J_2＋i. ii$). The heterochromatin of both species is generally located distally in both arms of chromosomes and each chromosome type possesses some variations on H-patterns. iii). The percentage of heterochromatin to total chromosome length in cell is about 14.6% in A. fistulosum, 12.8% in A. ascalonicum. The number of bands is revealed about 38 in A. fistulosum and 33 in A. ascalonicum. Also in the amounts of chromocenters per nucleus, the former is somewhat more than the latter.

• 한국식품저장유통학회지
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• 제12권5호
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• pp.465-469
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• 2005

대파를 부위별로 분획하여 대파 전체, 잎, 줄기, 뿌리를 동량 처리하여 각각 autoclaving법에 의하여 대두유를 기질로 WOSO를 제조하였다. 이들 4종 WOSO의 이화학적 특성은 큰 차이가 없었으며, 대파 잎향미유의 경우 Lovibond 색상에서 고유의 청색을 상대적으로 강하게 나타내는 특성을 나타내었다. 휘발성 향기성분은 총 35종이 검출되었으며, 주요 향기성분은 methyl propenyl trisulfide와 propenyl propyl trisulfide이었으며, 각각 대파 뿌리향미유에서 가장 높은 26.94 ppm, 26.26 ppm으로 나타났다. 이와 함께 propenyl propyl disulfide 등이 WOSO의 향미특성에 큰 영향을 미치는 성분인 것으로 판단된다. 또한, carbonyl 화합물 함량은 각각 79.46 ${\mu}g$, 77.17 ${\mu}g$, 76.32 ${\mu}g$, 73. 62 ${\mu}g$이었다. 결론적으로 WOSO에서 고유의 구수한 향미를 나타내는 부위는 잎이나 줄기가 아니라 뿌리 부분임을 확인할 수 있었다.

• 아시안잔디학회지
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• 제13권3호
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• pp.171-176
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• 1999

Chrysanthemum showed worse grow of wilt to death during summer at the field which is Allium fistulosum (welsh onion) plants had been cultivated. This study was carried out to analysis of activative inhibitors of chrysanthemum from root exudate of Allium fistulosum. Bioassay experiments with welsh onion root exudate were conducted and the biologically active compounds were determined. The results were obtained as follows. The root exudate of welsh onion inhibited root and hypocotyl growth of chrysanthemum and lettuce at low concentration(10ppm). The inhibitory effects was higher in closed bottom box but with drain hole than in open bottom box plot. The inhibitory substance contained in root exudate was analysed as vanillic acid. This phenolic acid was also detected in stem-leaf and root of welsh onion.

• 대한한방소아과학회지
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• 제35권2호
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• pp.11-20
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• 2021

Objectives The purpose of the study is to evaluate the safety of the Allium Fistulosum extract in children and its effectiveness in height growth. Methods This study is randomized, double-blind, placebo-controlled trial. The participants are children between the 3rd and 25th percentiles in height, and between the ages of 5 and 12 years. They are randomly assigned to treatment group or control group. The treatment group will take 5 g (1 g as Allium Fistulosum extract) for 24 weeks, 1 time a day. The control group will take the 5 g (0 g as Allium Fistulosum extract) of placebo for 24 weeks, 1 time a day. The primary outcome is change in height, and the secondary outcomes are growth rate, height standard deviations, Insulin-like growth factor-1 (IGF-1), Insulin-like growth factor binding protein-3 (IGFBP-3), IGF1-1/IGFBP-3 ratio, growth hormone, bone age, osteocalcin, and Z-score for growth. Results This protocol has been approved by the institutional review board (IRB) of Daejeon Korean Medicine Hospital of Daejeon University (IRB No. DJDSKH-20-BM-15), and registered in the Clinical Research Information Service (CRIS) (Registry No. KCT0005981). Conclusions This study will provide clinical information about the effectiveness and safety of Allium Fistulosum extract in children for their growth.

• 식물조직배양학회지
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• 제25권4호
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• pp.263-266
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• 1998

파(Allium fistulosum L.)의 자방을 0.5mg/L NAA와 0.5mg/L BA 또는 0.5mg/L kinetin을 조합처리한 MS배지에서 배양하였을 때, 자방의 표면으로부터 화아발생 캘러스가 유도되었다. 화아발생 캘러스의 유지는 0.5mg/L NAA와 0.5mg/L kinetin이 첨가된 배지에서 계대배양 하였을 때 양호하였다. 배양 3-4주 후 화아들은 화아발생 캘러스로부터 형성되었지만, 계대배양을 거듭할수록 화아의 발생률이 감소하였다. 화아의 발생 단계별 조직학적 관찰 결과 돔형의 분열조직이 넓게 퍼지면서 자연상태의 꽃과 같이 외측에 화판, 내측에 심피와 배주가 기원된 후 성숙한 꽃으로 발달하였다.

• 생명과학회지
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• 제16권2호
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• pp.310-314
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• 2006

대파(Allium fistulosum L)는 백합과 다년초로서 한국, 일본 중국 등 전 세계적으로 식용으로 재배되어 왔다. 현재까지 대파의 다양한 생리활성이 보고되어 왔으나, 항균 활성에 대해서는 거의 보고되어 있지 않다. 본 연구에서는 대파 식용부위로부터 강력한 항미생물성 steroidal saponins (fistuloside A, B, 및 C)을 분리하였고, 이들의 항균력을 병원성균 및 식품부패균을 대상으로 평가하였다. Fistuloside A 및 C는 강력한 항진균 활성과 항Proteus 세균활성을 나타낸 반면, fistuloside B는 항진균 활성만 인정되었다. 특히 fistuloside C는 $3.1{\sim}6.2{\mu}g/ml$의 MIC (minimal inhibitory concentration) 및 MFC (minimal fungicidal concentration)를 나타내어 강력한 항진균 활성이 진균사멸에 의한 항균효과임을 확인하였다. 본 연구결과는 대파가 미생물 감염증 제어용으로 사용되어 온 근거를 제시하며, 또한 fistuloside C의 항진균제로서의 이용 가능성을 제시하고 있다.

• 한국육종학회지
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• 제41권4호
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• pp.463-467
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• 2009

Allium 속 근연종인 파와 양파간 종간교잡을 이용하여 양파로부터 새로운 형질을 도입하는 과정에서 유래되는 종간교잡 F1과 여교잡 세대들의 게놈크기의 변화를 flow cytometry를 이용하여 측정한 결과 다음과 같은 결과를 얻었다. 1. 양파와 파의 종간교잡 F1의 식물학적 특성은 양친의 중간형을 보였으나 여교잡이 진전됨에 따라 반복친인 파의 표현형이 우세하였다. flow cytometry를 이용하여 2C nuclear DNA content을 측정한 결과 $F_1$은 양친에 비해 오히려 증가하였으나 여교잡이 진행됨에 따라 급속히 감소하여 $BC_2F_1$에서는 반복친과 비슷한 수준으로 감소하였다. 여교잡세대의 자식인 $BC_1F_2$은 반복친과 비슷한 $23.1{\pm}1.0pg$으로 측정되었으나 $BC_2F_2$는 $22.9{\pm}0.4pg$으로 반복친의 2C nuclear DNA content인 $23.2{\pm}0.2pg$ 보다 오히려 감소하였다.

• Archives of Pharmacal Research
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• 제14권3호
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• pp.255-260
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• 1991

Chitinase was partially purified from Allium fistulosum L (green onion_. Protein fraction precipitated from ammonium sulfate was passed through CM-Sepharose and Sephacryl HR-200. The specific activity of the chitinase was 6.4 units/mg and total recovery was 6.3%. The analysis of the products from the digestion of N-acetychitohexaose indicated that chitinase was endo in action, with oligerms from N-acetylchitobiose to chitotetraose. N-Acetylglucosaminidase from the same species hydrolyzed oligomers obtained from chitinase reaction to lower oligosaccharides. These data demonstrated that chitinolytic system exists in green onion.