• 한국약용작물학회:학술대회논문집
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• 2009.05a
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• pp.273-274
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• 2009

• Journal of Plant Biotechnology
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• v.36 no.4
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• pp.403-406
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• 2009

This study was conducted to develop an effective production of callus induction and plant regeneration system for garlic transformation. The best callus production occurred on in vitro root segment initially cultured on MS medium with 1.0 mg/L 2,4-D and 0.2 mg/L IAA in both ‘Danyang' and ‘Euseong'. The frequency of callus formation were 81.2% ‘Danyang' and 76.1% ‘Euseong'. Eight weeks after callus induction, callus lines were transferred to regeneration medium during 7 weeks. The best shoot regeneration medium was MS supplemented with 5 mg/L Kinetin and 1 mg/L NAA for ‘Danyang' and MS supplemented with 10 mg/L BAP for ‘Euseong'. The frequency of shoot regeneration were 51.5% ‘Danyang' and 56.6% ‘Euseong' The plantlets were acclimatized and transferred to the greenhouse with almost survival. This in vitro regeneration system should be useful for garlic transformation.

• 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.

• Journal of Environmental Impact Assessment
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• v.15 no.1
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• pp.67-78
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• 2006

Global warming brings about changes of diverse environmental, especially changes of plant distribution. The purpose of this paper is to examine the relationship between temperature rise and changes of northern limit of vegetation growth in Korea. Bamboos (Phyllostachys) and boundary between the northern type and southern type of garlic (Allium sativum L.) were selected. The data of the distributions of bamboos and garlic are collected by field survey and interviews. Temperature is analyzed from 1904 to 2000. The northern limit of Phyllostachys moves 60-100 km northward, for about 100 years, the period of 1907-2003 and mean temperature of Korea increases about $2^{\circ}C$ during the same period. It means that the northern limit moves 30-50 km northward, for each $1^{\circ}C$ rising of January mean temperature. The boundary between the northern type and southern types of garlic moves northward 40-140 km from 1980s to 2000. The moving width is broad in the west coastal region while the width is narrow in the inland and mountain regions. The mean moving width is about 100 km.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.191-196
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• 2002

The effect of allicin, the major component of garlic (Allium sativum), on the gene expression profiles of peripheral blood mononuclear cells from healthy donors was analyzed. DNA microarray which can detect expression signal of 862 genes revealed that allicin induced the expression of cytokine, chemokine, and immune-related genes in peripheral blood mononuclear cells. In contrast, allicin repressed the expression of adaptive immune-related genes, which are expressed in T helper 1 Iymphocytes. Simultaneous inhibitory and stimulatory effects of allicin were found on inflammatory cells. It is likely that allicin down-regulated the expression of specific genes that were previously up-regulated in resting cells, suggesting a new mechanism by which they exert positive and negative effect. Considering the broad and renewed interest in allicin, the profiles we describe here will be useful in designing more specific and efficient treatment strategies.

• Journal of Sasang Constitutional Medicine
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• v.23 no.2
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• pp.164-173
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• 2011

1. Objectives: The purpose of this study is to understand the origin, the progressive changes and the constructive principles of Packhaoleejung-tang (白何烏理中湯) 2. Methods: Packhaoleejung-tang and other related prescriptions were analyzed in terms of their pathological indications, based on "Donguisusebowon Chobongwon (東醫壽世保元 草本卷)", "Donguisusebowon Gabobon (東醫壽世保元 甲午本)", "Donguisusebowon Sinchukbon (東醫壽世保元 辛丑本)", "Dongmuyugo (東武遺稿)", "Shanghanlun (傷寒論)". 3. Results and Conclusions: (1) The origin of Packhaoleejung-tang is leejung-tang from "Shanghanlun (傷寒論)". Packhaoleejung-tang inherited some of the principles from "Shanghanlun (傷寒論)" Insamkeiji-tang (2) "Gabobon(甲午本)"'s one prescription Hyangsaleejung-tang emphasizes the effect of lossen up by using Pogostemonis Herb (藿香),Amomi Fructus(砂仁). "Gabobon(甲午本)"'s another prescription Packhaoleejungtang emphasizes the effect of warm up stomach by using Cinnamomum cassia Blume (桂枝), Allium sativum Linne (獨頭蒜), Cynanchum wilfordii(白何首烏). "Sinchukbon(辛丑本)"'s prescription Packhaobujaleejungtang emphasizes the effect of warm up stomach by using Aconitum carmichaeli(附子) (3) The Packhaoleejung-tang is composed of 7 herbs. Atractlodis Rhizoma White(白朮), Glycyrrhizae Radix(甘草), Paeoniae Radix Alba(白芍藥) support Soeumin's spleen root (脾元), and Zingiberis Rhizoma(乾薑),Cinnamomum cassia Blume (桂枝, Cynanchum wilfordii(白何首烏) warm up stomach. Citri Pericarpium(陳皮) circulate Qi and encourage the descension of Yin.

• 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 Applied Science and Technology
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• v.8 no.2
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• pp.123-132
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• 1991

The study was accomplished to know the effects of garlic on body weight, and serum lipid, protein and glucose in male rats. The rats applied in this study were Sprague-Dawley strain of 42. In addition to basal diet, they were fed together raw garlic juice or ethanol garlic extract with 2.5% cholesterol solution solved by corn oil for 8 weeks respectively. These results were as follows. 1. The growth rate and efficiency ratio appeared to be more increased in ethanol garlic extract groups than in raw garlic juice groups. 2. The content of serum total cholesterol appeared to be the most decreased in 0.4ml ethanol garlic extract group. 3. The level of serum HDL-cholesterol had a tendency to be increased in all garlic groups. 4. Albumin/Globulin ratio appeared to be more decreased in raw garlic juice groups than in ethanol gar lie extract groups. 5. The level of serum glucose appeared to be more decreased in ethanol garlic extract groups than in raw garlic juice groups. Therefore we think that garlic is able to have an effect on atherosclerosis and diabetes.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.216-224
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• 2010

This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.

• Horticultural Science & Technology
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• v.33 no.6
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• pp.829-838
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• 2015

Garlic (Allium sativum L.), one of the oldest cultivated crops, is the most widely used Allium species belonging to the family Lilliaceae. In this study, growth characteristics, photosystem II activity, and antioxidative enzyme activity were investigated in five temperatures ($10-30^{\circ}C$) during early growth stage of garlic to determine the optimum temperature for cultivation and assess the effects of high temperature on early growth of garlic. Vegetative growth (e.g., shoot height, number of leaves) of garlic plants was greater in the temperature ranges of $15-25^{\circ}C$. However, dry weight (of shoot, bulb, and total plant) of garlic was significantly greater at $20^{\circ}C$, compared to either below or above $20^{\circ}C$. $F_v/F_o$ and $F_v/F_m$ values were highest at $15-20^{\circ}C$, and decreased above $25^{\circ}C$. The chlorophyll a fluorescence induction OKJIP transient was also considerably affected by high temperature; the fluorescence yields $F_i$ and $F_P$ decreased considerably above $25^{\circ}C$, with the increase of $F_k$ and $W_k$. Activities of catalase and superoxide dismutase in leaves and peroxidase in roots were high in $20-25^{\circ}C$, and decreased significantly in $30^{\circ}C$. These results indicate that a growth temperature of $30^{\circ}C$ inhibits early growth of garlic and that it is desirable to culture garlic plants near $20^{\circ}C$. Fluorescence parameters such a $F_v/F_o$, $F_v/F_m$, $F_k$, $ET_o/CS_m$, and $PI_{abs}$ were significantly correlated with dry weight of whole garlic plants (p < 0.01), indicating that these fluorescence parameters can be used for early assessment of high temperature effects even though the damage to the plant is not very severe.