• The Korean Journal of Community Living Science
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• v.14 no.2
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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.

• The Korean Journal of Community Living Science
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• v.14 no.3
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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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• v.18 no.3
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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.

• Food Science and Preservation
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• v.12 no.5
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• pp.465-469
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• 2005

Allium fistulosum L. seasoning oils were manufactured by autoclaving method. Materials were from total, leaf, trunk and root part of Allium fistulosum L. with refined soybean oil. Physicochemical characteristics of these Allium fistulosum L. seasoning oils of 4 kinds were not much different, but seasoning oil from leaf part was more green color. Total 35 volatile components were detected, in which propenyl trisulfide and propenyl propyl trisulfide were the major components. They were found as 26.94 ppm and 26.26 ppm in seasening oil from root with the highest level, respectively. Propenyl propyl disulfide was the major component as flavor characteristics in Allium fistulosum L. seasoning oils. Main component of original roasted flavor in Allium fistulosum L. seasoning oils would be confirmed the root part.

• Asian Journal of Turfgrass Science
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• v.13 no.3
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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.

• The Journal of Pediatrics of Korean Medicine
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• v.35 no.2
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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.

• Korean Journal of Plant Tissue Culture
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• v.25 no.4
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• pp.263-266
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• 1998

Flowergenic callus was induced from the ovary surface of Allium fistulosum L. cultured on MS medium containing 0.5mg/L NAA and 0.5mg/L BA or 0.5mg/L kinetin. After 3-4 weeks of culture, the flower buds were developed from flowergenic callus. The continuous production of flowergenic callus was proliferated, when subcultured on the medium containing 0.5mg/L NAA and 0.5mg/L kinetin. However, frequency of flower bud formation from flowergenic callus was decreased as the subculture was repeated. Histological observation reveals that the developmental pattern of flower bud from flowergenic callus was closely similar to that of natural flowers.

• Journal of Life Science
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• v.16 no.2 s.75
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• pp.310-314
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• 2006

Allium fistulosum L. (Welsh onion) is a perennial herb that is widely cultivated throughout the world, especially in China, Japan and Korea. Although, various activities were reported, little is known about antimicrobial activity of A. fistulosum L.. In this study, strong antimicrobial substances, fistuloside A, B, and C were isolated from the edible parts of A. fistulosum L. and their antimicrobial activity was evaluated with pathogenic- or food-spoilage microorganism based on disk-diffusion assay, minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) determination. Fistuloside A and fistuloside C showed strong antifungal activity and anti-Proteus activity, while fistuloside B is effective to only fungi. The fistuloside C showed a prominent antifungal activity with $3.1{\sim}6.2{\mu}g/ml$ of MIC and MFC. Our results indicated that fistuloside C has a prominent antifungal activity and support the use of A. fistulosum to treat microbial infection.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.463-467
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• 2009

Interspecific hybrid plants between Allium cepa L. (2n=2X=16) and A. fistulosum L. (2n=2X=16)and their backcross lines were developed by artificial pollination in order to introduce new desirable characters of A, cepa to A. fistulosum. The 2C nuclear DNA content has been estimated by flow cytometry in 5 Allium fistulosum inbreed lines, 2 interspecific hybrid lines of A. cepa${\times}$A. fistulosum and 34 their backcross lines $BC_1F_1$ to $BC_2F_2$, using propidium iodide (PI) as a fluorescence dye. Estimated 2C DNA values ranged from 22.2 pg to 23.7 pg in 5 A. fistulosum inbreed lines, 37.9 pg in F1 hybrid between A. cepa and A. fistulosum, 24.3 pg to 27.3 pg in 7 backcross lines in $BC_1F_1$, 21.9 pg to 24.4 pg in 9 $BC_1F_2$, 22.9 pg to 25.1 pg in 14 $BC_2F_1$, 22.6 pg to 23.4 pg in 4 $BC_2F_2$. This study showed mean 2C nuclear DNA content of $F_1$ hybrid was higher than their backcross progeny lines, while it was lower than female parental line, A. cepa (2C DNA=33.2 pg). Mean 2C DNA content of backcross lines, $BC_1F_1$ to $BC_2F_2$ was not significantly different but their 2C DNA contents in the more progress generation from $BC_1F_1$ to $BC_2F_2$ were reduced.

• Archives of Pharmacal Research
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• v.14 no.3
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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.