Development of Molecular Markers for Distinguishing Onion (Allium cepa L.) and Welsh Onion (A. fistulosum L.) Based on Polymorphic Mitochondrial Genome Sequences

김봉주,김성길 한국육종학회 2019 Plant Breeding and Biotechnology Vol.7 No.2

During seed production of onion (Allium cepa L.) and Welsh onion (A. fistulosum L.) cultivars, seeds are inadvertently cross-contaminated with each other. However, it is difficult to identify cross-contaminated seeds by visual examination since seed and seedling morphologies of onion and Welsh onion are almost identical. To develop molecular markers for distinguishing onion and Welsh onion at early seedling stages, polymorphic mitochondrial genome sequences between two species were isolated. Using complete mitochondrial genome sequences of onions as references, genome walking was performed to isolate polymorphic Welsh onion sequences. Unlike conserved 3ʹ sequences flanking the atp9 gene, the 5ʹ flanking sequences were completely different between onion and Welsh onion mitochondrial genomes. A simple PCR marker was developed on the basis of polymorphic 5ʹ flanking regions of atp9, and a high resolution melting (HRM) marker was developed based on one of single nucleotide polymorphisms (SNPs) in the 3ʹ flanking regions. A total of 41 onion and 19 Welsh onion cultivars were analyzed using these two molecular markers. Results showed that the onion-specific marker genotype was detected only in onion cultivars, and vice versa. To estimate distribution of onion-specific and Welsh onion-specific organizations of atp9 among Allium species, 14 Allium species related to onion and Welsh onion were analyzed. Results showed that specific organizations were conserved among closely related species of onion and Welsh onion, respectively, implying that there might be no intraspecific variation in the atp9 organizations.

Onion Flesh and Onion Peel Enhance Antioxidant Status in Aged Rats

PARK, Juyeon,Kim, Joohee,KIM, Mi Kyung Center for Academic Publications Japan 2007 JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY Vol.53 No.1

<P>This study was designed to investigate the effects of dietary onion flesh or onion peel on lipid peroxides and DNA damage in aged rats. Sprague Dawley male rats (<I>n</I>=40, 16 mo old) were blocked into five groups and raised for 3 mo with either an onion-free control diet or onion diets (<I>Allium cepa</I> L., intermediate-day variety) containing either 5% (w/w) powdered dried onion flesh, 5% (w/w) powdered dried onion peel or ethanol extracts of the two powdered forms of onion. Total antioxidant status (TAS) and levels of total polyphenols and quercetin were greatest in onion peel ethanol extract, followed by onion peel powder, onion flesh ethanol extract, and onion flesh powder. Plasma quercetin and isorhamnetin levels were markedly increased by onion peel powder and onion peel ethanol extract. Rats fed onion flesh powder or onion peel powder had a higher plasma TAS than rats fed the control diet. Onion peel powder reduced liver thiobarbituric reactive substances relative to those of the control diet in aged rats (<I>p</I><0.05). Brain 8-isoprostane levels were markedly decreased by all four onion diets and the decrease was significant for the onion flesh powder and onion peel powder diets (<I>p</I><0.05). There was no significant decrease in cellular DNA damage in the kidney or brain tissue among rats fed the four onion diets. Onion flesh or onion peel enhanced antioxidant status in aged rats and may be beneficial for the elderly as a means of lowering lipid peroxide levels.</P>

Development of Molecular Markers for Distinguishing Onion (Allium cepa L.) and Welsh Onion (A. fistulosum L.) Based on Polymorphic Mitochondrial Genome Sequences

( Bongju Kim ),( Sunggil Kim ) 한국육종학회 2019 Plant Breeding and Biotechnology Vol.7 No.2

During seed production of onion (Allium cepa L.) and Welsh onion (A. fistulosum L.) cultivars, seeds are inadvertently cross-contaminated with each other. However, it is difficult to identify cross-contaminated seeds by visual examination since seed and seedling morphologies of onion and Welsh onion are almost identical. To develop molecular markers for distinguishing onion and Welsh onion at early seedling stages, polymorphic mitochondrial genome sequences between two species were isolated. Using complete mitochondrial genome sequences of onions as references, genome walking was performed to isolate polymorphic Welsh onion sequences. Unlike conserved 3’ sequences flanking the atp9 gene, the 5’ flanking sequences were completely different between onion and Welsh onion mitochondrial genomes. A simple PCR marker was developed on the basis of polymorphic 5’ flanking regions of atp9, and a high resolution melting (HRM) marker was developed based on one of single nucleotide polymorphisms (SNPs) in the 3’ flanking regions. A total of 41 onion and 19 Welsh onion cultivars were analyzed using these two molecular markers. Results showed that the onion-specific marker genotype was detected only in onion cultivars, and vice versa. To estimate distribution of onion-specific and Welsh onion-specific organizations of atp9 among Allium species, 14 Allium species related to onion and Welsh onion were analyzed. Results showed that specific organizations were conserved among closely related species of onion and Welsh onion, respectively, implying that there might be no intraspecific variation in the atp9 organizations.

연구논문 : 파김치에 대한 중국인과 일본인 소비자의 인식 및 요구도 분석

이민아 ( Min A Lee ),김은미 ( Eun Mi Kim ),오세욱 ( Se Wook Oh ),홍상필 ( Sang Pil Hong ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.3

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

열풍건조 황색 양파분말과 자색 양파분말을 첨가한 쿠키의 품질 특성

이정옥(Jeong-Ok Lee),이성아(Seong-A Lee),김경희(Kyoung-Hee Kim),최종진(Jong-Jin Choi),육홍선(Hong-Sun Yook) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.3

황색 양파와 자색 양파의 소비 촉진을 위한 양파분말 가공식품 개발의 일환으로 열풍건조 양파분말을 제조하여 물리적 특성 및 이화학적 특성을 조사하고, 황색 양파분말 및 자색 양파분말을 1, 3, 5, 10% 첨가한 양파쿠키를 제조하여 품질 특성을 알아보았다. 일반성분 측정 결과 황색 양파분말의 수분, 조단백질 및 조회분 함량이 자색 양파분말보다 높은 것으로 나타났다. 분말의 색도는 양파 고유색 때문에 황색 양파분말에서 L값, b값이 큰 것으로 나타났고, 자색 양파분말은 a값이 높은 것으로 나타났는데 갈변도 측정결과에서는 황색 양파분말의 갈변도가 자색 양파분말보다 높은 것으로 나타났다. 이화학적 측정 결과에서는 황색 양파분말의 페놀함량이 자색 양파분말보다 높았고, 총당 함량은 자색양파분말이 높은 것으로 나타났다. 쿠키반죽의 pH는 양파분말 첨가량이 증가할수록 감소하였으며, 밀도는 대조군에 비해 양파분말 첨가군이 줄어든 것으로 나타났다. 소성 후 쿠키의 경도 측정 결과 대조군에 비해 양파분말 첨가군이 월등히 큰 것으로 나타났으며 자색 양파분말 첨가군의 경도가 황색 양파분말 첨가군의 경도보다 단단한 것으로 측정되었다. 쿠키의 관능적 특성은 자색 양파분말 3% 첨가군이 양파냄새, 양파 맛, 조직감, 전체적인 기호도면에서 가장 좋은것으로 측정되었으며 뒤를 이어 황색 양파분말 5% 첨가군이 좋은 점수를 받았다. 따라서 열풍건조 황색 양파분말의 경우 5% 첨가군, 열풍건조 자색 양파분말의 경우 3% 첨가군이 개발 가능성이 있는 것으로 확인되었다. This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.

Evaluation of the interspecific hybrids between Allium cepa L. and A. fistulosum L.

김철우,장영석,이을태,방진기,안장순 한국육종학회 2004 한국육종학회지 Vol.36 No.5

Interspecific hybrids between onion (Allium cepa L.) and green onion (Allium fistulosum L.) were produced using pistillate parents of two male sterile onion (msC1, msC2) and one male sterile green onion line (msF1), and pollen parents of one male fertile green onion (mfC1) and four fertile green onion lines (mfF1~mfF4). Seed set from interspecific pollinations was better on onion than on green onion and varied by green onion genotypes. The weight of F1 seeds were lighter than those of parental species, but germination rate was relatively high, ranging from 52.8% to 73.4% by cross combinations. Both parental species and the hybrids have somatic chromosomes of 2n=16, but several asymmetrically paired bivalents were observed at meiosis in the hybrids. The hybrids were intermediate for plant type and bulbing shape, but superior in vegetative growth and pseudo-stem size to parental species. The F1 plants from the cross between onion and green onion cross flowered late April to early May but some populations do not flowered (bolted) due to its onion characteristics. Umbel size of the F1 plants was similar to that of onion but flowering order in an umbel was irregular. The size of pollen grains of the F1 hybrids was similar to those of green onion. Degree of stained pollen grains ranged from 0.0 up to 25.3% depending on crossing combinations.

정형 및 비정형 빅데이터를 이용한 양파 소비 예측

나형철(HyungChul Rah),오은화(Eunhwa Oh),유도일(Do-il Yoo),조완섭(Wan-Sup Cho),아지즈 나스리디노프(Aziz Nasridinov),박성호(Sungho Park),조용빈(Youngbeen Cho),류관희(Kwan-Hee Yoo) 한국콘텐츠학회 2018 한국콘텐츠학회논문지 Vol.18 No.11

인터넷 시대를 살아가는 현대인의 식품 소비는 다양한 대충 매체 및 소셜 미디어를 통해 신속하고 방대한 정보 전달에 영향을 받는 것으로 알려져 있다. 2018년 4월 국내 언론 보도에 따르면, 양파 재배 면적이 증가하고 양파 생산량이 증가할 것으로 예상되며, 이후에 양파 가격은 폭락할 것으로 예상되었다. 이러한 상황을 고려하여 SNS, 인터넷 정보 검색, 방송 프로그램에서 언급된 양파 관련 정보를 분석하여, 실제 가격폭락이 발생하기 전에, 양파 소비를 촉진할 수 있는 요인을 파악할 필요가 있다. 2018년 양파 생산량 증가에 따른 양파 가격 폭락이 예상되는 상황에, 가장 최근 양파 생산량 증가에 따라 가격 폭락을 경험하였던 2014년의 방송 프로그램 및 SNS가 양파 소비와 연계되었는지 파악하고자, 양파 소비 촉진과 관련된 정형 및 비정형 빅데이터를 수집하여, 양파 소비 촉진과 관련된 변수를 찾아 양파 가격 하락이 예상되는 2018년에 소비 촉진에 활용하고자 본 연구를 수행하였다. 연구 결과, 방송 뉴스의 양파 언급 기사 수(3~6주), 양파와 건강을 언급하는 방송 프로그램 수(11주), 양파의 효능을 언급하는 블로그의 댓글 빈도(5주)가 양파 구매금액 증가에 시차를 두고 양의 상관관계를 갖는 것을 확인한 본 연구 결과를 근거로, 양파 생산량 증가에 따른 양파 가격 폭락 시, 양파 소비 촉진을 위한 홍보에, 뉴스, 먹방, 쿡방 등의 방송 프로그램 및 블로그 등의 매체를 활용하는 소비촉진에 기여할 것으로 여겨진다. The social media data and the broadcasting data related to onion as well as agri-food consumer panel data were collected and investigated if the amount of money spent to purchase onion in year 2014 when onion price plunged latest were correlated with the frequencies of onion-related keywords in the social media data and the broadcasting programs because onion price in year 2018 is expected to plunge due to overproduction and there has been needs to analyze impacts of social media and broadcasting program on onion purchase in the previous similar events, and identify potential factors that can promote onion consumption in advance. What we identified from our study include a) broadcasting news programs mentioning words “onion,” were correlated with onion purchase with 3 - 6 weeks in advance; b) broadcasting entertainment programs mentioning words “onion and health,” were correlated with onion purchase with 11 weeks in advance; c) blog mentioning words “onion and efficacy,” were correlated with onion purchase with 5 weeks in advance. Our study provided a case on how social media and broadcasting programs could be analyzed for their effects on consumer purchase behavior using big data collection and analysis in the field of agriculture. We propose to use the findings from the study may be applied to promote onion consumption.

갈변반응을 이용한 흑양파의 제조 및 물 추출물의 항산화 효과

양아여 ( Ya Ru Yang ),박양균 ( Yang Kyun Park ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.3

The main objective of this study was to manufacture black onions using different methods, and to analyze the color and physiological and antioxidant activities of their water extracts. Black onions were produced via high-temperature aging (70, 80, and 90°C). At 90°C, onions with different weights (large, 90-L; medium, 90-M; and small, 90-S) and small onions with different appearances (whole, 90-S-W; cut, 90-S-C; and peeled, 90-S-P) were also produced. The colorimetry measurements showed that the extract from the 90-S-C black onion had the highest ΔE value among all the extracts from all the black onion groups. The extract from the 90-S-C black onion had a 3.3 times higher total phenol content than that from the 70°C black onion extract (11.62 and 3.51 mg/g, respectively). The DPPH radical scavenging activities of the extracts from 90-S-W, 90-S-C, and 90-S-P were higher than those of the other black onion extracts, and the 90-S-C black onion extract had the highest level of 48.3% (at the concentration of 10 mg/ml). The 90-S-C black onion extract also had the highest level of antioxidant activities (ABTS radical scavenging activity, 0.84 mg AA eq/100 g, and nitrite scavenging ability, 49.8%). These results clearly demonstrated that 90-S-C was the best among the conditions used and that the water extract of the 90-S-C black onions had a significantly higher level of antioxidant activities than the extracts from the other black onions.

아인산염 처리에 따른 철원양파의 페놀화합물 비교 연구

김연복,이희종,박철호,김동현,구현정,장광진,Kim, Y.B.,Lee, H.J.,Park, C.H.,Kim, D.H.,Koo, H.J.,Chang, K.J. 국립한국농수산대학교 교육개발센터 2018 현장농업연구지 = Journal of practical agricultural resear Vol.20 No.2

The aim of this study was to evaluate the change of phenolic compounds after phosphite treatment on Cheorwon onion. Onion is a perennial plant belonging to the lily family. It is native to Persia of Southwest Asia. It is widely cultivated in the temperate regions of the world. Onion is a good name for the 'Okchong' to drop blood cholesterol and cardiovascular blood flow to increase the prevention of adult diseases. Cheorwon area is inland, but it has high continental climate due to its high altitude. Therefore it is said that the onion cultivated in this region has higher sugar content and higher taste than onion grown in the southern region. Phosphorus components are particularly important ingredients for promoting muscle development. However, if the phosphoric acid content of the soil part is maintained to a large extent until the harvest, the competition of the nutrients tends to cause decay of the root part. Therefore, it is important to improve the quality and shelf life of onion by inducing nutrient balance by applying foliar fertilization method on the reducing phosphorus at harvest time. In this study, acidity was controlled by diluting phosphorous acid(H₃PO₃) and potassium hydroxide(KOH), followed by leaf surface treatment with phosphite on onion. In this study, the concentration of phosphite was diluted to 500, 1,000, 1,500ppm and sprayed three times over the onion leaves in May 2018 using an atomizer and harvested at the end of June, and the phenolic compounds were analyzed by HPLC. As a result, the content of quercetin, one of the important substances in onion, was phosphite 500ppm(179.70㎍/g), 1,000(150.27), 1,500(105.95). The contents of caffeic acid, p-coumaric acid, ferulic acid, rutin, kaempferol, and sugar content were higher in the treatments than in the control. Therefore, the phosphite does not have a great influence on the growth, but it may play a role as a method of achieving balance with nitrogen in the rainy season by supplying the role of the material catalyst and the water soluble phosphoric acid and the potassium in the influence of the material change.

Functional Components and Antioxidant Effects of Colored Onions

Xiao Nan Yang,Enning Xu,Mi Jin Park,In Jong Ha,Jin Seong Moon,Young-Hwa Kang 경북대학교 농업생명과학대학 2015 Current Research on Agriculture and Life Sciences Vol.33 No.2

The antioxidant capacities, total phenolic contents (TPC), and total quercetin contents (TQC) of a red (Chenjujuck), a yellow (Sunpower), and a white (Grasier) onion cultivar were determined in this study. Onion was separated into edible portion and dry skin. In the case of edible portion, the yellow onion had the highest antioxidant activity, followed by the red onion. The white onion showed neither antioxidant activity nor quercetin compounds. On the other hand, the dry skin of the red onion showed higher antioxidant activity than yellow onion skin. The white onion skin had slight antioxidant activity, low TPC, and no quercetin compounds. In addition, the flavonoid compounds of the edible portion and dry skins of these colored onions were analyzed by UFLC(ultra-fast liquid chromatography). The major compounds were quercetin 3,4-diglucoside and quercetin 4- glucoside in yellow and red onion edible portion, whereas the major compounds in yellow and red onion skins were quercetin 4- glucoside, quercetin, and quercetin 3,4-diglucoside.