• Applied Biological Chemistry
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• v.38 no.1
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• pp.55-62
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• 1995

To understand the molecular structure of Korean garlic viruses, cDNA cloning of virus genomic RNA was attempted. Virus particles were isolated from virus-infected garlic leaves and a cDNA library was constructed from garlic virus RNA. One of these clones, S81, selected by random sequencing has been identified as a member of potexvirus group other than potyvirus and carlavirus. The clone is 873 bp long contains most of the coat protein (CP) coding region and 3'-noncoding region including poly(A) tail. A putative polyadenylation signal sequence (AAUAAA) and the hexanucleotide motif (ACUUAA), a replicational cis-acting element conserved in the 3'-noncoding region of potexvirus RNAs are noticed. The clone S81 shows about 30-40% identity in both nucleotide and amino acid sequences with CPs of potexviruses. The genome size of the virus was analysed to be 7.46 knt by Northern blot analysis, which was longer than those of other potexviruses. The open reading frame encoding CP was expressed as a fusion protein (S81CP) in Escherichia coli and the recombinant protein was purified by immobilized metal binding affinity chromatography. Polyclonal antibody was raised against S81CP in rabbit to examine the occurrence of garlic potexvirus in Korean garlic plants by immunoblot analysis. Two virus protein bands of Mr 27,000 and 29,000 from garlic leaf extract of various cultivars reacted with the antibody. It was shown that Mr 27,000 band might not be a degradation product of Mr 29,000 band, suggesting that two types of potexvirus different in size of coat protein could exist in Korean garlic plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1425-1432
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• 2010

This study was designed to investigate the effects of antioxidant and antibacterial activities of water, ethanol and methanol extracts from root, stem and flower stalk of Hagocho (Prunella vulgaris). The solvent extract yields from root were higher than those from stem and flower stalk, and water extract showed the highest extraction yield against ethanol and methanol extracts. The contents of total phenolic and flavonoid in ethanol extract were significantly higher in stem extract compared with those of root and flower stalk. In the case of water and methanol extracts, however, the contents were the highest in flower stalk. The electron donating ability and reducing power in all test groups were significantly increased in a dose-dependent manner, and antioxidant activities were the highest in methanol extract. In extracts from different parts of Hagocho, the antioxidant activity was the highest in flower stalk followed by stem and root. ABTS radical scavenging ability of water and methanol extracts was above 50% at $100\;{\mu}g/mL$ concentration. Antibacterial activities did not show significant differences depending on parts of Hagocho. However, antibacterial activity of ethanol extract was higher than those of other extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1198-1204
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• 2007

This study was carried out to find the optimal conditions for the extraction of the effective ingredients based on central composite by monitoring the extraction characteristics of each ingredient with a response surface methodology. The optimal condition for the effective component alliin was extract temperature of $60.86^{\circ}C$, extract time of 3.77 hr, and ethanol concentration of 50.68%, and that for allicin was $65.11^{\circ}C$, 2.79 hr, and 13.62%, respectively, with the maximum extraction of 16.72 mg%. The maximum value of extracted total phenolics was 16.72 mg%, the optimal condition for electron donating ability was $93.35^{\circ}C$, 3.22 hr and 10.38%. The optimal conditions for pH 1.2 and 3.0 nitrite-scavenging ability was extract temperature of $79.77^{\circ}C$ and $76.46^{\circ}C$, extract time of 3.22 hr and 3.31 hr, and the ethanol concentration of 10.38% and 1.12%, respectively. With this optimal condition, the obtained maximum values for nitrite-scavenging activities at pH 1.2 and 3.0 were 94.85% and 63.22%, respectively.

• Food Science and Preservation
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• v.24 no.5
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• pp.647-657
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• 2017

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at $30^{\circ}C$ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

• Journal of Veterinary Clinics
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• v.19 no.1
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• pp.55-60
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• 2002

The Allium tuberosum is a perennial herb. From the ancient times, it has been used for food or medical purpose. Allium tuberosum is widely distributed in Korea, China, Japan and other countries. As herbal medicine, the Allium tuberosum has medical effects on lumbago, sthenia, diuresis, nocturia, hematemesis, anemia, haemorrhoid, hiccups, diarrhea, eczema, sunstroke, pollution and so on. Recently, the Allium tuberosum has been studied on its components, anti-microorganism action, anti-fungal action, anti-arteriosclerosis action, anti-cancer action. However, there has not been any study on hematological effect of allium tuberosum extract on the blood in large dogs whereas the effects of excess garlic and onion on the blood of cattle, horses, dogs, cats and sheep has been reported by many researchers. Thus, this study was performed to observe the hematological effect of excessive Allium tuberosum extract administrated in large dogs. 1. The Red Blood Cell(R3C) count was significantly decreased(p<0.05), Packed Cell Volume (PCV) count were significantly decreased(P<0.05), and Reticulocyte count was significantly increased(p<0.05) 2. The White Blood Cell(WBC) count was significantly increased(p<0.05).3. The Hemoglobin concentration was significantly decreased(p<0.05) and Mean Corpuscular Hemoglobin Concentration (MCHC) was increased. and Mean Corpuscular Volume(MCV) was significantly increased.(p<0.05). 4. The Reduced glutathione(GSH) and Met-Hemoglobin were significantly increased (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.169-182
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• 1995

The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi were reviewed. Kimchi contains high levels of vitamins including vitamin C, $\beta$-carotene, vitamin B complex, niacin, and of minerals such as calcium, potassium, iron and phosphorous, etc. Kimchi is a low energy food, byt contains high quantities oforganic acids, dietary fiber and lactic acid bacteria in addition to the vitamins and minerals. Thus Kimchi could be developed as a protective food as it contains the various regulatory nutrients. The levels of NO3, NO2 and nitrosamines in Kimchi ingredients and Kimchi during theripening are not significant. However, high level of NaCl that could be used when prepared Kimchi in the warm region can be a problem, since high concentraitons of NaCl(>9.5%) in Kimchi could be comutagenic to themutagen of MNNG. The methanol extract of Kimchi, red pepper powder, garlic and lactic bacteria revealed antimutagenic or anticancer activities. The Kimchi extract also inhibited the growth of various human cancer cells.

• Journal of Life Science
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• v.20 no.4
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• pp.528-534
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• 2010

Garlic (Allium sativum) has been well-known as a folk remedy for a variety of ailments since ancient times, and it is well documented that enhanced garlic consumption leads to a decrease in incidences of cancer. Tight junctions (TJs) are critical structures for the maintenance of cellular polarity, acting as paracellular permeability barriers and playing an essential role in regulating the diffusion of fluid, electrolytes and macromolecules through the paracellular pathway. Matrix metalloproteinases (MMPs) have been implicated as possible mediators of invasiveness and metastasis in some cancers. In this study, we investigated the potential effects of water extract of aged black garlic (ABG) on the correlation between tightening of TJs and anti-invasive activity in human gastric carcinoma AGS cells. The inhibitory effects of ABG on cell motility and invasiveness were found to be associated with increased tightness of TJs, which was demonstrated by an increase in transepithelial electrical resistance. Additionally, the activities of MMP-2 and -9 in AGS cells were inhibited by treatment with ABG, and this was also correlated with a decrease in the expression of their mRNA and proteins. Furthermore, RT-PCR and immunoblotting results indicated that ABG repressed the levels of the claudin proteins, major components of TJs that play a key role in the control and selectivity of paracellular transport. In conclusion, these results suggest that ABG treatment may inhibit tumor metastasis and invasion, and therefore may act as a dietary source to decrease the risk of developing cancer.

• Food Science and Preservation
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• v.19 no.4
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• pp.577-585
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• 2012

This study was conducted to establish the extraction conditions for the optimization of the biological activities of black garlic using the response surface methodology (RSM). The extraction conditions were based on the central composite design, with 15 kinds of variations in the extraction temperature (50-$90^{\circ}C$ ), extraction time (3-15 hrs), and ethanol concentration (0-100%). The total phenol, flavonoids, thiosulfinate contents, and anti-oxidant activity of black garlic extract were significantly higher at the J condition ($90^{\circ}C$ for 9 hrs with a 50% ethanol concentration). In this condition, the biological activities such as DPPH radical scavenging (66.10%), ABTS radical scavenging activity (75.02%), and reducing power by of FRAP (375.4 ${\mu}M/mL$) were excellent. Overall, the extraction conditions for the optimized biological activities of black garlic via RSM were expected to be at $89.68^{\circ}C$ for 9.79 hrs with a 55.72% ethanol concentration. The actual values were 96.4-114.8% of the predicted values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1642-1647
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• 2014

In this study, we investigated the hepatoprotective effects of garlic extracts fermented with Lactobacillus plantarum on alcohol-induced fatty liver damage in C57BL/6J mice. The weight of liver tissue of the lactic acid-fermented garlic extract (LAFGE) diet groups decreased in a dose-dependent manner compared to that of the normal diet group. The activities of typical serum enzymes such as ALT, AST, and ALP were low in the LAFGE 200 mg/kg administered group. The LAFGE 200 mg/kg administered group significantly decreased values of TBIL and DBIL, which are an important index of liver damage. LAFGE also ameliorated alcohol-induced hepatic lipid accumulation in histological analysis dose-dependently. In addition, total GSH and reduced GSH levels in LAFGE-treated groups were gradually recovered up to normal levels. The present study revealed that LAFGE improved unique tastes and odors of raw garlic through lactic acid fermentation technology and thus could be a commercially potential material for hepatoprotective functional foods against alcoholic fatty liver.

• Food preservation and processing industry
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• v.7 no.1
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• pp.9-18
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• 2008

The health benefits of garlic (Allium sativum L.) are derived from a wide variety of components and from the different ways it is administered. The known health benefits of garlic include cardiovascular protective effects, stimulation of immune function, reduction of blood glucose level, protection against microbial, viral and fungal infections, as well as anticancer effects. In the present study, it was examined the effects of water extract of A. sativum (WEAS) on the growth of cultured human tumor cells in order to investigate its anti-proliferative mechanism. Treatment of WEAS to tumor cells resulted in the growth inhibition, especially in leukemia cells, which was associated with induction of G2/M arrest of the cell cycle and apoptosis. In order to further explore the critical events leading to apoptosis in WEAS-treated U937 human leukemia cells, the following effects of WEAS on components of the mitochondrial apoptotic pathway were examined: generation of reactive oxygen species (ROS), alteration of the mitochondrial membrane potential (MMP), and the expression changes of Bcl-2 and IAP family proteins. The cytotoxic effect of WEAS was mediated by its induction of apoptosis as characterized by the occurrence of DNA ladders, apoptotic bodies and chromosome condensation in U937 cells. The WEAS-induced apoptosis in U937 cells was correlated with the generation of intracellular ROS, collapse of MMP, activation of caspase-3 and down-regulation of anti-apoptotic proteins. The quenching of ROS generation with antioxidant N-acetyl-L-cysteine conferred significant protection against WEAS-elicited ROS generation, caspase-3 activation, G2/M arrest and apoptosis. In conclusion, the present study reveals that the cellular ROS generation plays a pivotal role in the initiation of WEAS-triggered apoptotic death in U937 cells.