• Food Science and Biotechnology
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• 제15권6호
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• pp.838-843
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• 2006

The chemical processes involved in the formation of green pigment in crushed garlic cloves were investigated based on the principle of pink pigmentation in macerated onions. Intact greening and non-greening garlic cloves were either left untreated or heated at $90^{\circ}C$ for 3 min to inactivate enzyme activities. First, a colorless ether soluble compound referred to as color developer reacted with glycine (among all free amino acids) in garlic to form a second compound insoluble in ether. The latter compound then reacted with formaldehyde to yield the green colored pigment. Alliinase activity was necessary for the production of color developer and for the development of green pigment. In greening garlic that had been heat treated, green pigmentation did not proceed due to the heat-inactivation of alliinase, but the addition of alliinase solution into the garlic homogenates restored the pigmentation. However, this phenomenon was not observed in non-greening garlic with or without heat treatment. Finally, the mechanism of green pigment formation in crushed garlicis similar to that of pink pigment formation in macerated onions.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2005년도 춘계 학술발표대회
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• pp.96-97
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• 2005

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2011년도 춘계학술발표회
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• pp.460-461
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• 2011

• Applied Biological Chemistry
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• 제41권1호
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• pp.1-5
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• 1998

향신료중에서 항균성 물질을 찾고자하는 연구의 일환으로 검정균의 생육에 대한 항생제와 보존료의 영향을 조사하였고, 마늘즙과 생강즙이 미생물의 생육에 어떠한 영향을 미치는 가를 조사하였다. 마늘즙은 세균과 효모 및 곰팡이에 대해 항균활성을 나타내는 반면, 생강즙은 세균과 효모에 대하여는 항균활성을 나타내지 않았다. 마늘즙의 균증식 억제작용은 마늘즙의 농도에 따라서 증가하였으며, 비증식 생장속도를 조사한 결과, 마늘즙의 항균 효과는 세균보다 효모에서 월등하게 높았다.

• 한국식생활문화학회지
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• 제25권2호
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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.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2009년도 심포지엄 및 춘계학술발표회
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• pp.275-276
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• 2009

• 한국식품영양과학회지
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• 제27권6호
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• pp.1189-1196
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• 1998

The antiatherogenic effect of kimchi ingredients was studied in terms of antioxidative effect against Newzealand white rabbits that fed 1% cholesterol. Experimental groups was fed 8% Baechu (Brassica pekiinensis), or 1% red pepper(Capsium annum), or 1% garlic(Allium sativum) for 12 weeks. Blood samples were drawn every 2 weeks to analyze vitamin E, POV, and TBARS. Hepatic antioxidative enzyme activity, vitamin E, and carotene concentration also were measured. Plasma TBARS and POV level were markedly lowered in both red pepper and garlic fed rabbits(p<0.05) compared to control. Hepatic POV and protein carbonyl values were lowered in the rabbits fed kimchi ingredients compared to control(p<0.05). Plasma vitamin E concentration was increased in the rabbits fed red pepper and garlic compared to control(p<0.05). Hepatic vitamin E concentration was increased in red pepper and garlicfed rabbits compared to control. For the hepatic antioxidative enzyme acitivity, catalase activity was significantly increased in red pepper and garlic fed rabbits compared to control. Therefore, Baechu, red pepper, and garlic exert an antioxidative effect against rabbits fed 1% cholesterol for 3 months.

• 한국토양비료학회지
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• 제44권2호
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• pp.308-315
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• 2011

Ammonium- and potassium-loaded zeolite (NK-Z) and other four kinds of environmental friendly fertilizers/agents were applied to characterize their effectiveness on garlic (Allium sativum L.) growth and soil amelioration. Selenium dioxide ($SeO_2$) and germanium dioxide ($GeO_2$) liquid treatments significantly increased selenium (Se) and germanium (Ge) contents in garlic stems, garlic cloves and clove peels. In soil treated with ZBFC, Se contents in garlic stems, cloves, and clove peels was 13.89-, 12.79-, and 10.96-fold higher, respectively, than in the controls. The inorganic contents of plants grown in soil treated with functional strengthened fertilizers were also higher than in plants grown in control soil. Soil treated with arbuscular mycorrhizal fungi (AMF) agents exhibited significantly greater spore density and root colonization rate than in untreated soil. The density of chitinolytic microorganisms in soil treated with colloidal chitin was also significantly higher than in untreated soil. The cation exchange capacities (CEC) in ZAFC-, ZBFC-, and ZBF-treated soils was 16.05%, 8.95%, and 8.80% higher than in control soil 28 weeks after sowing.

• 생명과학회지
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• 제21권10호
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• pp.1355-1363
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• 2011

많은 임상 실험을 통해 마늘(Allium sativum)이 심혈관 질환에 유효한 효과가 알려져 있다. 흑마늘(AGE)은 항산화, 항염증, 항암 효과 등 다양한 생물학적 효과가 보고되었다. 그러나, 흑마늘의 심혈관계 질환과의 상관관계에 대한 연구는 아직 미흡한 실정이다. 흑마늘과 그 유래 성분이 혈소판에 미치는 영향을 조사하였다. 백서의 혈액을 얻어, 흑마늘과 그 유래 성분의 thrombin에 의해 유도되는 혈소판 응집에 대한 억제 효과를 조사한 결과, 흑마늘과 diallyl sulphides는 농도의존적으로 혈소판 응집을 억제함을 관찰하였다. 또한 in vivo 실험에서도 마늘 오일과 S-Allylmercapto-cystein (SAMC)는 thrombin과 ADP에 의해 유도되는 혈소판 응집을 유의성 있게 억제하는 것을 관찰하였다. 흑마늘 유래 SAMC와 diallyl sulphides가 혈소판 응집 억제 효과를 나타내는 것을 확인할 수 있었다. 이러한 결과는 흑마늘이 심혈관계 질환의 예방을 위한 건강보조식품으로의 새로운 가능성을 제시한다.

• 한국환경농학회지
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• 제40권1호
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• pp.33-39
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• 2021

BACKGROUND: Globally, large amounts of phosphogypsum (PG), which is a by-product of the phosphate fertilizer production, is deposited in open areas. As PG contains calcium, phosphate, and sulphate, it can be used as a soil amendment in farmlands. This study was conducted to investigate the effects of PG application on properties of field soil and yield and quality of garlic (Allium sativum L.), and to seek appropriate level of PG application into the field. METHODS AND RESULTS: This experiment was conducted by applying PG at four different levels that were adjusted based on 65% calcium base saturation in the field soil: 0% (control), 50% (PG50, 100 kg/10a), 100% (PG100, 200 kg/10a), and 150% (PG150, 300 kg/10a). Following cultivation, soil electrical conductivity (EC), organic matter, available P and exchangeable Ca increased, whilst soil pH decreased. With increase in PG application level, soil EC and exchangeable Ca increased. PG application increased concentrations of water soluble Ca and SO4 across the soil profile, especially in PG150. The highest yield of garlic was found in PG100 treatment. The plant's uptake for N, P, Ca, and S increased by PG applications, but that for K decreased. Moreover, concentrations of S-related amino acids such as cysteine and methionine in garlic increased by PG applications. The increased content of nutrients and amino acids with PG supply might improve yield, quality, and favor of the crop. CONCLUSION: Overall, PG application at 200 kg/10a into a field had the best effect on improving soil fertility as well as yield and quality of garlic. Further studies are required to maximize efficiencies of PG supply in soil management and production of various crops.