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KR-102961643-B1 - New chive variety Mangiru

KR102961643B1KR 102961643 B1KR102961643 B1KR 102961643B1KR-102961643-B1

Abstract

The present invention provides a novel chive variety named Mangiru that is easy to cultivate and highly productive, while possessing a large amount of functional components found in Mongolian chives (Allium senescens, regional name: manggir).

Inventors

  • 김신제
  • 전재근
  • 모정호

Assignees

  • 주식회사 에프앤피

Dates

Publication Date
20260507
Application Date
20251028

Claims (11)

  1. A new chive variety 'Mangiru', selected through crossbreeding of Mongolian chives ( Allium senescens , regional name: manggir) and chives ( Allium tuberosum Rottler ex Spreng.), possessing the following botanical characteristics and increased content of kaempferol and uridine, which aid in muscle growth, and alliin, which has high antioxidant properties, with seeds deposited under accession number KACC 88017BP; (a) Height: 43~45 cm; (b) Number of tillers: 5~7; (c) Number of mirrors: 2~4 (d) Leaf posture: upright or semi-upright; (e) Leaf blade length: 30~35 cm; (f) Leaf blade width: 6.5~7 mm; (g) Leaf blade thickness: 1–1.8 mm; and (h) Shape of the stomach: circular or oval.
  2. delete
  3. In paragraph 1, A new chive variety 'Mangiru', with the above-mentioned lateral stem length being 10.5~12.5 mm; maximum width being 7.5~9.0 mm; number of leaves being 6~8; and main color being white.
  4. In paragraph 1, A new chive variety 'Mangiru', with a flower stalk length of 40–52 cm and a diameter of 2.4–3.2 mm.
  5. In paragraph 1, A new chive variety 'Mangiru' containing a beneficial component selected from the group consisting of kaempferol, uridine, and alliin.
  6. In paragraph 5, A new chive variety 'Mangiru' having a kaempferol content 1.5 times higher than that of the control group farm chives.
  7. In paragraph 5, A new chive variety 'Mangiru' having a content of uridin that is 1.5 times higher than that of the control group farm chives.
  8. In paragraph 5, A new chive variety 'Mangiru' having an alliin content 1.5 times higher than that of the control group farm chives.
  9. delete
  10. A food containing an extract or dried powder of the new chive variety 'Mangiru' of paragraph 1.
  11. In Paragraph 10, Food having a formulation of a pill, tablet, hard capsule, soft capsule, granule, paste, gel, liquid, powder, jelly, chewing tablet, bar, or film.

Description

New chive variety Mangiru The present invention relates to a novel chive variety named Mangiru, which contains double amounts of kaempferol and uridine, which are involved in muscle growth, and alliin, an antioxidant. Allium tuberosum Rottler ex Spreng. is a perennial plant belonging to the genus Allium of the family Liliaceae, and has long been cultivated as an important vegetable crop in East Asia. Allium tuberosum contains various nutrients, including sulfur compounds that are characteristic flavor components, making it highly valuable as a food; furthermore, it has traditionally been used for medicinal purposes. In particular, Allium tuberosum contains alliin, a precursor of allicin, and is known to exhibit antioxidant, antibacterial, and anti-inflammatory effects (Naaeem et al ., Antioxidants 11(1):87, 2021). Meanwhile, Mongolian chives ( Allium senescens , regional name: manggir) are a wild chive species native to East Asia, including Korea, and have been reported to contain various functional components at higher concentrations compared to cultivated chives. Mongolian chives are rich in kaempferol, a flavonoid, which is known to have a positive effect on regulating energy metabolism in muscle cells and aiding in the recovery of muscle damage (Okita et al ., Food Sci. Nutr . 12(11):9458-9468, 2024). Furthermore, Mongolian chives contain a large amount of uridine, a nucleoside, which provides neuroprotective functions and promotes muscle synthesis (Cansev et al ., Neurosci. Lett . 542:65-70, 2013). Additionally, they exhibit excellent antioxidant activity due to a significantly higher alliin content than cultivated chives. However, compared to cultivated chives, Mongolian chives have a very slow growth rate, poor tolerance to environmental stress, and demanding cultivation conditions, which poses problems for large-scale cultivation. Therefore, the development of a new variety that simultaneously possesses the functionality of Mongolian chives and the agricultural excellence of cultivated chives has remained a challenge to be addressed. In this regard, Korean Registered Patent No. 0470451 discloses a new variety of chive plant for open-field cultivation. Figure 1 is a photograph schematically illustrating the breeding method of the novel chive variety Mangiru of the present invention. Figure 2 is a photograph comparing the shapes of Korean chives and Mangiru chives. Figure 3 is a photograph showing the growth process of the novel chive variety Mangiru of the present invention. Figure 4a is a graph showing the results of detecting the useful component kaempferol by HPLC. Figure 4b is a graph showing the results of analyzing the content of kaempferol, a useful component of the novel chive variety Mangiru of the present invention. Figure 5a is a graph showing the results of detecting uridine, a useful component, by HPLC. Figure 5b is a graph showing the results of analyzing the content of uridin, a useful component of the novel chive variety Mangiru of the present invention. Figure 6a is a graph showing the results of detecting alliin by HPLC. Figure 6b is a graph showing the results of analyzing the content of alliin, a useful component of the novel chive variety Mangiru of the present invention. FIG. 7 is a schematic diagram showing the synthesis pathway of the camphorol of the present invention. FIG. 8 is a schematic diagram showing the uridine synthesis pathway of the present invention. Figure 9 is a photograph showing a general method of breeding chives. Definition of Terms: The term "chives ( Allium tuberosum Rottler ex Spreng.)" used in this document refers to a perennial plant species belonging to the genus Allium of the family Liliaceae in botanical classification, based on Allium tuberosum Rottler ex Spreng. This is the standard scientific name for chives, which are widely used as a cultivated crop. Generally, the leaves, pseudostems, and flower stalks are utilized for food, and the plant is characterized by its unique flavor and functional components. Possessing a distinctive aroma and taste, it is a vegetable widely cultivated for consumption in Korea, China, Japan, and other regions, and used in a variety of dishes. The term "kaempferol" used in this document refers to a representative flavonol derivative belonging to the flavonoid family. Its chemical formula isC₁₅H₁₀O₆, and it is found in numerous plants (e.g., kale, spinach, broccoli, green tea, grapes, etc.). It acts as a natural antioxidant to protect cells from oxidative stress and is known for various biological activities, such as anti-inflammatory, anticancer, neuroprotective, and cardiovascular health improvement effects (Fig. 7). The term "uridine" as used in this document refers to a nucleoside formed by the pyrimidine bases uracil and ribose forming a β-N₁-glycosidic bond. As a major precursor for RNA synthesis, it is essential for nucleic acid metabolism and plays an important role in the biosynthesis of phospholipids (e.g., pho