• 한국생물환경조절학회:학술대회논문집
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• 한국생물환경조절학회 1996년도 국제심포지움 21세기 첨단식물생산시스템의 실용화
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• pp.117-128
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• 1996

A garlic (Allium sativum L.) is an important and useful vegetable such that it is not only most used for spices but also exploited for health foods and pharmaceuticals. The garlic is a kind of vegetable propagated vegetatively through cloves. Therefore, development of new varieties of garlics is possible only through selection breeding because cross breeding is impossible. (omitted)

• Mycobiology
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• 제38권2호
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• pp.156-158
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• 2010

Stem rot disease was found in garlic (Allium sativum L.) cultivated from 2008 to 2010 in the vegetable gardens of some farmers in Geumsan-myon, Jinju City, Gyeongnam province in Korea. The initial symptoms of the disease were typical water-soaked spots, which progressed to rotting, wilting, blighting, and eventually death. White mycelial mats had spread over the lesions near the soil line, and sclerotia had formed over the mycelial mats on the stem. The sclerotia were globoid in shape, 1~3 mm in size, and tan to brown in color. The optimum temperature for growth and sclerotia formation on potato dextrose agar (PDA) medium was $30^{\circ}C$. The diameter of the hyphae ranged from approximately 4 to $8\;{\mu}m$. Typical clamp connection structures were observed in the hyphae of the fungus, which was grown on PDA medium for 4 days. On the basis of the mycological characteristics and pathogenicity of the fungus on the host plants, the causal agent was identified as Sclerotium rolfsii Saccardo. This is the first report of stem rot disease in garlic caused by S. rolfsii in Korea.

• Food Science and Biotechnology
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• 제16권1호
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• pp.1-7
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• 2007

Garlic (Allium sativum L.) contains a specific sulfur compound, the S-allyl derivative of L-cysteine sulfoxide, and has long been known for its antimicrobial activity against various microorganisms, including bacteria, fungi, and protozoa. The principal antimicrobial compound of garlic is S-allyl-L-propenethiosulfinate (allicin) which is generated by an enzyme, alliinase (L-cysteine sulfoxide lyase), from S-allyl-L-cysteine sulfoxide (alliin). This compound exists exclusively in Allium as a major non-protein sulfur-containing amino acid. S-Allyl-L-propenethiosulfinate belongs to the chemical group of thiosulfinates and is a highly potent antimicrobial. The potency of garlic extract is reduced during storage since thiosulfinates are unstable and are degraded to other compounds some of which do not have antimicrobial activity. Diallyl polysulfides and ajoene are sulfur compounds derived from allicin that do possess antimicrobial activity. It was recently found that garlic becomes antimicrobial on heating at cooking temperatures, and that the compound responsible for this is allyl alcohol, which is generated from alliin by thermal degradation.

• 한국환경보건학회지
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• 제10권2호
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• pp.89-97
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• 1984

The possible effects of garlic (Aliium sativurn L.) extract on growth and aflatoxin production by Aspergillus parasiticus R- 716 were investigated. Various solvent extracts of garlic strongly inhibited growth and sporulation by Aspergillus parasiticus R-716, and effective solvents used for extraction of garlic were chloroform, benzene, and water-chloroform. The growth and aflatoxin production decreased with the increase in extract concentration, and extract equivalent 1.5g of raw garlic weight in 25ml SLS medium completely inhibited, and at a level of 1.25g garlic, total aflatoxin was reduced 64% (472 ${\mu}g$/25ml) of that produced in the control (1, 352 ${\mu}g$/25 ml). During cultivation inhibitory rate of growth was reduced from 89.1% to 40% and aflatoxin $B_2$, $G_1$ production increased with the laps of time. Especially garlic extract appeared to have a stimulatory effect on lipid accumulation on the contrary aflatoxin production.

• KSBB Journal
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• 제13권1호
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• pp.1-5
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• 1998

A $\beta$-fructofuranosidase of garlic (Allium sativum L. ; Seosan) was purified by ammonium sulfate fractionation and gel filtration chromatography with a recovery of 8.3%. The molecular mass of the purified enzyme was estimated to be 79kDa by SDS-PAGE, which revealed two subunits of 41kDa and 38kDa. Maximum enzyme activity was observed at pH 5.0 and 40$^\circ C$ and the enzyme was stable over the pH range of 4.0-6.0 and below 50$^\circ C$. The Km value for sucrose was 15.5mM and the enzyme activity was significantly inhibited by bivalent metal ions(Hg$^2+$, Cu$^2+$, Cd$^2+$) and EDTA.

• 한국응용과학기술학회지
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• 제33권1호
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• pp.204-212
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• 2016

This study was carried out to investigate the antioxidant activities, total phenol, and flavonoid contents of 70% methanol, 70% ethanol, and chloroform-methanol (CM, 2:1, v/v) extracts from garlic (Allium sativum L.) peels. Antioxidant activity was evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ${\beta}$-carotene bleaching assay, and ferric reducing antioxidant power. Total phenol and flavonoid were in a range of 32.59-63.05 mg CAE/g, 5.26-9.22 mg QE/g, respectively. Total phenol and flavonoid were predominant with the values of $63.05{\pm}0.20mgCAE/g$ and $9.22{\pm}0.17mgQE/g$ in 70% ethanol extract. Additionally, 70% ethanol extract also displayed the strongest antioxidant activity followed by 70% methanol extract and CM extract in all assays. These results showed that garlic peel can be used as natural antioxidant in nutraceutical preparations to prevent human diseases.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 1997년도 Proceedings of special lectures on Recent Research Trend of Plant Pathology
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• pp.22-25
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• 1997

• Applied Biological Chemistry
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• 제11권
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• pp.167-171
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• 1969

마늘(Allium Sativum L.) 재배(栽培)에 있어서 몇가지 환경조건(環境條件) 즉 통기조건(通氣條件)(완전통기(完全通氣) 및 불완전통기(不完全通氣)) 및 시비량(施肥量)(다비구(多肥區), 관구(慣行區) 및 무비구(無肥區))을 달리했을때 마늘의 생육(生育) 및 인산흡수(燐酸吸收)(표식중과석(標識重過石))에 미치는 영향(影響)을 조사(調査)하였다. 1) 생장(生長)에 있어서 비료(肥料)의 시용수준(施用水準)에 관계(關係)없이 불완전통기구(不完全通氣區)가 초장(草長)이 길었다. 2) 생체중(生體重)은 초장(草長)과 비슷한 경향(傾向)을 보였으나 건물중(乾物重)은 처리간(處理間)에 차이(差異)가 없었다. 3) 인산흡수(燐酸吸收)는 불규칙(不規則)하나마 불완전통기구(不完全通氣區)가 전체적(全體的)으로 증가(增加)하는 경향(傾向)을 보였다. 이상(以上)으로 볼때 마늘의 생육(生育) 및 구(球)의 발육(發育)에 있어서 불완전통기(不完全通氣)가 좋은 결과(結果)를 가져왔다.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.191-197
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• 1998

Garlic is an important condimental vegetable which has many minerals and numerous organic sulfur compounds. Owing to these components, garlic has many medicinal properties and physiological activities on human health. It can lower sect lipid levels and reduce the severity of cholesterol-induced atherosclerosis. And it appeals to protect against mutagenic and carcinogenic effects. Today's our eating habit is concentrated on the physiological function in floods rather than their taste or mutagenic. To improve garlic's value as a flood or a vegetable, further scientific researches about its volatile and nonvolatile sulfur compounds through the biochemical approach are needed. In addition to that, both areas that the development of garlic-processed goods and utilization of garlic as materials for medicine must be actively studied.

• Advances in Traditional Medicine
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• 제6권4호
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• pp.274-285
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• 2006

Allium sativum (Family Amaryllidaceae or Liliaceae) is used worldwide for various clinical uses like hypertension, cholesterol lowering effect, antiplatelets and fibrinolytic activity etc. Due to these common house hold uses of Allium sativum, as a herbal supplements, and failure of patients to inform their physician of the over-the-counter supplements they consume leads to drugnutrient interactions with components in herbal supplements. Today these types of interactions between a herbal supplement and clinically prescribed drugs are an increasing concern. In vitro studies indicated that garlic constituents modulated various CYP (cytochrome P450) enzymes. CYP 3A4 is abundantly present in human liver and small intestine and contributes to the metabolism of more than 50% of commonly used drugs including nifedipine, cyclosporine, erythromycin, midazolam, alprazolam, and triazolam. Extracts from fresh and aged garlic inhibited CYP 3A4 in human liver microsomes. The in vivo effects of garlic constituents are found to be species depended and the dosing regimen of garlic constituents appeared to influence the modulation of various CYP isoforms. Studies have indicated that the inhibition of various CYPs by organosulfur compounds from garlic was related to their structure also. Studies using in vitro, in vivo, animal and human models have indicated that various garlic constituents can be the substrates, inhibitors and or inducers of various CYP enzymes. The modulation of CYP enzyme activity and expression are dependent on the type and chemical structure of garlic constituents, dose regime, animal species and tissue, and source of garlic thus this review throws light on the possible herb drug interaction with the use of garlic.