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A comparative study on the antioxidative and anti‐allergic activities of fresh and aged black garlic extracts
Abstract
The antioxidative and anti‐allergic activities of fresh and aged black garlic extracts were investigated. The garlic samples were extracted with 70% ethanol (v/v) and the total phenolic content was measured. The antioxidant capacity of extracts was assessed by determining the scavenging activities on 1,1‐diphenyl‐2‐picrylhydrazyl and hydroxyl radicals, ferricyanide reducing power, ferrous ion‐chelating ability and inhibitory effect on linoleic acid peroxidation. The anti‐allergic activity of extracts was analysed by measuring their inhibitory effects against β‐hexosaminidase release. The aged black garlic exhibited significantly higher phenolic content and greater antioxidative activity than fresh garlic. Both garlic extracts showed strong antioxidant capacity in a dose‐dependent manner. On the other hand, a considerably higher suppression of β‐hexosaminidase release was found in fresh garlic extract at lower concentration compared with that of the black garlic. Results of this study illustrate that ageing of garlic could enhance its antioxidant capacity, but could decrease its anti‐allergic activity.
... These disadvantages are not found in black garlic, a heat-treated product. Black garlic is regularly prepared by heat treatment at high temperature and moderately high regulated humidity for 30 days or more (Kim et al., 2012Li et al., 2017;Lu et al., 2016;Toledano-Medina et al., 2019). ...
... Numerous studies have demonstrated that aged black garlic has higher levels of antioxidant activity than white garlic (Bae et al., 2014;Jang et al., 2017;Jeong et al., 2016;Jung et al., 2014;Kim et al., 2012;Lu et al., 2016;Saud et al., 2016;Shin et al., 2008aShin et al., , 2008bThomson et al., 2016;Toledano-Medina et al., 2016). In addition, black garlic extract also exhibits many biological activities, such as anti-inflammatory activity (Jeong et al., 2016;Kim et al., 2014Kim et al., , 2017Tak et al., 2014) and anti-allergic activity (Kim et al., 2012;Yoo et al., 2014). ...
... Numerous studies have demonstrated that aged black garlic has higher levels of antioxidant activity than white garlic (Bae et al., 2014;Jang et al., 2017;Jeong et al., 2016;Jung et al., 2014;Kim et al., 2012;Lu et al., 2016;Saud et al., 2016;Shin et al., 2008aShin et al., , 2008bThomson et al., 2016;Toledano-Medina et al., 2016). In addition, black garlic extract also exhibits many biological activities, such as anti-inflammatory activity (Jeong et al., 2016;Kim et al., 2014Kim et al., , 2017Tak et al., 2014) and anti-allergic activity (Kim et al., 2012;Yoo et al., 2014). ...
This study assessed the quality and biological activity of Vietnamese single-bulb black garlic (SBG) by investigating the effect of different temperatures (60, 65, 70, and 75 °C) on physicochemical properties during the heat treatment process. The optimal treating conditions accounted for the highest concentration of antioxidants were 70 °C for 42 days. The SBG.70 had a higher content of reducing sugar, protein, flavonoid, and polyphenol in comparison with the white garlic and the others. Antioxidant activity of single-bulb white garlic and SBG were measured via DPPH, phosphomolybdenum, and H2O2 radicals, as well as a reduction potential. The antimicrobial activity was assessed by the multi-concentration dilution method; the sample treated at 70 °C displayed the strongest activity against four microbial strains with MIC values for S. aureus, P. aeruginosa, B. cereus, and C. albicans of 64, 128, 128, and 64 μg/mL, respectively. Additionally, only two SBG samples aged at 70 °C and 75 °C were bacteriostatic to E. coli with MIC values of 32 and 64 μg/mL, respectively.
... Thus, both the nature of initial FG and processing method govern the ultimate attributes of BG. BG, with its origin in Japan, is gaining popularity in a number of countries, such as China, South Korea, the United States and those in Europe, owing to its unique profiles of nutrients and bioactive substances as well as improved sensory attributes as compared to FG (Kim, Nam, Rico, & Kang, 2012). Briefly, BG is produced through processing FG at a controlled high temperature (60 to 90 • C) and controlled high humidity (70% to 90%) for a period of time involving spontaneous fermentation and a number of chemical reactions (Martínez-Casas, Lage-Yusty, & López-Hernández, 2017;Sato, Kohno, Hamano, & Niwano, 2006). ...
... FG has long been considered as a medicinal food with antibacterial, antiviral, antidiabetic, antioxidant, anti-inflammatory, anti-hypertensive, cardioprotective, hypolipidemic, and immune-boosting effects due to its high content of OSC (Bayan, Koulivand, & Gorji, 2014). The processing of FG into BG induces alterations in biological activities due to the fermentation-induced changes in bioactive compounds, for example, increased antioxidant activities (including the abilities to scavenge 2,2-azinobis-(3-ethylbenzothiazoline-6sulfonate) [ABTS], 1,1-diphenyl-2-picrylhydrazyl [DPPH], and hydroxyl radicals as well as reducing power) (Jeong et al., 2016;Kim, Nam, et al., 2012), but reduced immunomodulatory activity of BG as compared with FG . There exist a number of published reviews or book chapters on the bioactivities of BG. ...
... Antioxidant activity is the most prominent characteristic of BG. In vitro studies revealed that BG had high DPPH radical, ABTS radical, hydroxyl radical, nitrite radical, and superoxide anion radical scavenging activities; ferric reducing antioxidant power; and trolox equivalent antioxidant capacity (Jeong et al., 2016;Jung & Sohn, 2014;Kim, Nam, et al., 2012;Lee et al., 2009;Zhang et al., 2015). BG was also found to inhibit strongly lipid peroxidation (linoleic acid peroxidation) and free radical production (Fe 2+ -chelating ability), and exhibit reducing power (potassium ferricyanide reduction) and SODlike activity (Bae et al., 2014;Kim, Nam, et al., 2012;Sato, Kohno, Hamano, et al., 2006). ...
Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up‐to‐date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5‐hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste‐active and/or biological‐active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti‐inflammatory, immunostimulatory, anti‐allergic, hepatoprotective, cardioprotective and oxidative stress‐/hangover syndrome‐reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.
... Black garlic, a garlic preparation, is formed by incubating raw garlic in an environment of high temperature and humidity, which initiates a non-enzymatic browning reaction to transfer the allicin into water-soluble compounds, such as S-allylcysteine and S-allyl melcaptocysteine, enabling the efficient removal of the pungent smell (1,(7)(8)(9). In vivo and in vitro experiments have demonstrated that black garlic is able to retain the original bioactivities of raw garlic on clinical application (10)(11)(12). Moreover, the anti-oxidation effect of black garlic is even stronger than that of raw garlic (1). ...
... Moreover, the anti-oxidation effect of black garlic is even stronger than that of raw garlic (1). In addition, novel functions of black garlic have also continued to be reported, including its protective effects against diabetes, allergies and liver injury (10)(11)(12). ...
... Previous animal studies have investigated the effect of black garlic on hepatoprotection (5,(10)(11)(12). The present study further established that black garlic contributed to the hindering of tBHP-induced liver cell death, lipid peroxidation, oxidative stress and inflammation. ...
Black garlic has been reported to show multiple bioactivities against the development of different diseases. In the present study, the hepatoprotective effect of black garlic on injured liver cells was investigated. Rat clone‑9 hepatocytes were used for all experiments; tert‑Butyl hydroperoxide (tBHP) was used to induce injury of rat clone‑9 hepatocytes. The contents of malondialdehyde (MDA) and glutathione (GSH); anti‑oxidative enzyme activities of catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx); and mRNA expression levels of interleukin (IL)‑6 and IL‑8 in rat clone‑9 hepatocytes were determined to evaluate the level of cell damage. Black garlic extracts were demonstrated to significantly attenuate tBHP‑induced cell death of rat clone‑9 hepatocytes (P<0.05). Pretreatment with black garlic extracts antagonized GSH depletion, tBHP‑increased MDA accumulation and the mRNA expression level of IL‑6/IL‑8, and tBHP‑decreased antioxidative enzyme activities (all P<0.05). Moreover, the present study revealed that c‑Jun N‑terminal kinase signaling regulated black garlic‑inhibited tBHP effects in rat clone‑9 hepatocytes. Our findings demonstrate that black garlic has the hepatoprotective potential to block tBHP‑damaged effects on cell death, lipid peroxidation, oxidative stress, and inflammation in rat clone‑9 hepatocytes. Thus, the present study indicates that black garlic may be an excellent natural candidate in the development of adjuvant therapy and healthy foods for liver protection.
... The total phenolic content in BG was about 11 times higher than that in WG. Previous studies have shown that, compared with raw garlic, the total phenolic content in black garlic increased by about seven times [17], which is similar to the results of this study. At the same time, the total flavonoid contents of WG, GG, BG and LAG were 0.32 ± 0.03 mg/g, 0.34 ± 0.04 mg/g, 0.74 ± 0.08 mg/g and 0.45 ± 0.06 mg/g (mg QE/g extracts), respectively, and the total flavonoid content of WG was relatively low (Table 1), which was similar to the total phenolic content. ...
... The results suggested that the n-hexane extract of BG has potential anticancer activities against cervical carcinoma in vitro. Consistent with our results, it was reported that extracts of garlic showed strong anticancer activities against cervical carcinoma [17]. (Table 3), while the inhibition rate of 50 µg/mL paclitaxel was 80.37%. ...
Garlic (Allium sativum L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into several kinds of products, such as green garlic (GG), Laba garlic (LAG) and black garlic (BG), which have multiple health effects. In this study, GC-MS (gas chromatography-mass spectrometry), DPPH (1,1′-diphenyl-2-propionyl hydrazide) radical scavenging, hydroxyl radical scavenging and MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) in vitro assays were used to compare the composition, antioxidant and antiproliferation effects of different processed garlic extracts. The relationship between the constituents and the bioactivities was analyzed using the principal components analysis (PCA) and heatmap analysis. BG showed the highest antioxidant activity (IC50 = 0.63 ± 0.02 mg/mL) in DPPH radical assays and the highest antioxidant activity (IC50 = 0.80 ± 0.01 mg/mL) by hydroxyl radical assay. Moreover, GC-MS results showed that 12 organosulfur compounds were detected in the extracts of four garlic products, and allyl methyl trisulfide showed a positive relation with the anticancer activity on SMMC-7721 cells (hepatocellular carcinoma cells). The results suggested that the processing of garlic had a significant influence on the constituents and antioxidant effects and that GG, LAG and BG might be better candidates for the related functional food products compared to WG.
... Among the various forms, black garlic is the most important one; it is a crucial processed form due to biological effects and it is utilized in the pharmacy and cosmetic sectors as well as in food (Akan, 2014). Black garlic is produced by fermentation of fresh garlic at 40-90 °C temperature with 85-90% relative humidity during 1-3 months without any additional treatment (Kim et al., 2012;Kang, 2016). After processing raw garlic for obtaining black garlic, some changes have occurred in sensory characteristics such as dark color, jellylike/chewiness/springiness texture, off-odour, and sweet/syrupy/vinegar/acidic/balsamic taste (Toledano-Medina et al., 2016;Zhang et al., 2016). ...
... Black garlic is a great source of phenolic compounds and has strong antioxidant activities (Queiroz et al., 2009;Angeles et al., 2016). Several studies reported that black garlic shows a wide range of therapeutic effects including antiallergic, anti-ageing, antimicrobial, antiviral, anticarcinogenic, regulation of blood glucose, blood lipid and triglyceride levels, suppression of cardiovascular and neurodegenerative diseases (Alzheimer, Parkinson, MS, Huntington, ischemic brain disorders), and protection against UV-B ray's effects (Kim et al., 2012;Angeles et al., 2016;Akan and Tuna Gunes, 2018;Czompa et al., 2018). Therefore, black garlic's popularity is increasing day by day due to its rich nutritional content and promising medicinal effects. ...
Black garlic is produced by fermentation of raw garlic under controlled conditions with high humidity and temperature. To date, many studies have been carried out on processing technology of black garlic but little is known about the storage conditions, which are the main indicators for affecting food quality of black garlic. Also knowing proper storage conditions of black garlic is essential to meet the requirements of global and domestic markets. Therefore, the research aimed to determine the effects of short-term storage periods (21 days) on the physicochemical quality of bulbs and peeled cloves of black garlic during storage at 4 °C and 55-70% relative humidity in the kraft paper bags. During the storage period, soluble solids content, pH, browning intensity (L*), color (a*, b*), titratable acidity (citric and lactic acid), water activity, antioxidant capacity, and total phenolic content were analyzed. As a result, the storage as black garlic bulbs had a positive effect on pH, color (a*), lactic and citric acid. Moreover, antioxidant capacity and total phenolic content were maintained in stored black garlic bulbs during storage period. Storage as peeled clove was only effective on color b* value. In general, this research demonstrated that short-term storage under conducted conditions did not lead to detrimental changes in physicochemical attributes of black garlic. More studies are needed to explain the effects of different storage conditions on the quality of black garlic.
... A number of favorable therapeutic effects and biological activities of the garlic have been reported. Black garlic has been shown to exhibited a wide range of biological activities, such as antioxidant [3], anticancer [4], hypoglycemic [5], hypolipidemic [6], anti-inflammatory [7], hepatoprotective [8] and immunostimulatory properties [9]. Garlic is a potential adjunct to conventional medical care for liver damage [10]. ...
... In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine [11]. However, garlic should be consumed in appropriate amount because cytotoxicity was reported at high doses [3]. For these reasons, herbs should be taken with care, under the supervision of a health care provider qualified in the field or botanical medicine. ...
The study was carried out to investigate the effect of ethanolic extract of Allium sativum leaf on some biochemical parameters in carbon tetrachloride induced liver damage in albino rats. Twenty five male Wistar albino rats were used, comprising of five groups of five animals each. Rats in groups 2 and 3 were administered oral extracts of Allium sativum (100 and 200mg/kg) respectively for twenty five days while, group4 received 100mg/kg body weight of vitamin C. Animals in groups 2-5 were also, injected single dose of 0.5 mg/kg body weight/day of carbon tetrachloride i.p for the same period of study. Blood collected by cardiac puncture on the 26 th day of study and was used to determine the total protein, total bilirubin, albumin and ALT concentrations using standard kits. The results showed significant increase (p<0.05) in the level of albumin in rat group1 (35.6 ±0.98), compared to rat group 5 (44.9 ± 1.50). Also, rats in A. sativum treated groups 2 and 3 showed significant decrease in the level of albumin (36.2±6.57 and 39.4±1.51) respectively compared to positively control group5 rats. Total protein level increased significantly (p<0.05), in rats group5 (98.6 ± 2.69) compared with rats groups 1, 2, 3 and 4 (74.9 ± 1.28, 79.7 ± 3.36, 76.5 ± 3.86 and 77.0 ± 2.99) respectively. Level of ALT increased significantly (p<0.05) in untreated rat group5 (25. 8 ± 17.35) compared rats in group1 (18.8±15.25). However, there was significant decrease in the ALT levels in the extract treated groups 2 and 3 (19.0±3.60 and 21.5±17.04) compared to the untreated rat group5. Total bilirubin level increased significantly in positively control rat group5 (13.57±3.03) compared to normal control rat group1 (1.458±0.32). There was significant decrease in the total bilirubin levels in A. sativum extract treated groups 2 an3 (1.763 ± 0.24 and 1.623 ±0.41) respectively, compared untreated rat group 5. The results showed that ethanolic extract of A. sativum offer protective effect to CCl 4-induced liver damage in albino rats.
... Then 60 µL aluminum chloride solution (10%) was added, after which the solution was left to stand for 5 min, followed by adding 300 µL sodium hydroxide solution (1 M) and 200 µL chloroform, centrifuging, collecting the supernatant and measuring absorbance at 510 nm. The content of total flavonoid (expressed as quercetin equivalent) was calculated based on the standard curve of quercetin, which was obtained by plotting 6 different concentrations of quercetin (5,10,25,50,100, and 200 µg/mL) against absorbance. ...
... A method based on Hodges et al. [21] was used to determine malondialdehyde (MDA) content in brain tissue. A 100-µL brain sample or seven different concentrations (5,10,20,25,50,75 and 100 µM of the standard 1,1,3,3-tetramethoxypropane (TMP) were mixed separately with 200 µL 10% trichloroacetic acid (TCA), after which each mixture was reacted on ice for 15 min to precipitate protein, followed by centrifuging at 3200 g for 15 min (4 • C), collecting 200 µL supernatant, adding 200 µL of 0.67% thiobarbituric acid (TBA), reacting in a water bath (100 • C) for 10 min and measuring absorbance at 535 nm for MDA quantitation based on the standard curve. ...
Organosulfur compounds, phenolic acids and flavonoids in raw and black garlic were determined, and followed by preparation of black garlic nanoemulsion for studying their effects on deoxycorticosterone acetate-salt-induced hypertension and associated mild cognitive impairment in rats. Three organosulfur compounds, including diallyl sulfide (87.8 μg/g), diallyl disulfide (203.9 μg/g) and diallyl trisulfide (282.6 μg/g) were detected in black garlic by GC-MS, while gallic acid (19.19 μg/g), p-coumaric acid (27.03 μg/g) and quercetin (22.77 μg/g) were detected by UPLC-MS/MS. High doses of both black garlic extract and nanoemulsion prepared using Tween-80, glycerol, grapeseed oil and water could decrease systolic blood pressure through the elevation of bradykinin and nitric oxide levels as well as diminish aldosterone and angiotensin II levels in rats. In Morris water maze test, they could significantly decrease escape latency and swimming distance and increase the time spent in the target quadrant, accompanied by a decline of acetylcholinesterase activity and malondialdehyde level in the hippocampus as well as a rise in glutathione level and activities of superoxide dismutase, catalase and glutathione peroxidase. In addition, the levels of tumor necrosis factor, interleukin-6 and interleukin-1β were reduced. Effects of lowering blood pressure and improving learning/memory ability in rats followed the order: lisinopril > black garlic nanoemulsion > black garlic extract.
... [60] The aging process increases the amount of desired polyphenols in the black garlic that also increases the antioxidant potential. [61,62] The aging process of garlic converts unstable and odorous compounds into S-allylcysteine which enhances the antioxidant potential of the black garlic. [9] S-allylcysteine is an effective antioxidant and have the ability to dissolve in water. ...
... In this connection, throughout the globe the research is being carried out to explore the anti-allergic potential of various bioactive compounds. In a study, experiments were conducted by Kim et al. [61] that demonstrated that extracts obtained by 70% ethanol from FG and BG bulbs exhibited anti-allergic properties. The comparative effect indicated that the extract obtained from the black garlic has more anti-allergic effects compared to the extract obtained from the fresh garlic. ...
Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant and has been part of food since ancient times due to its high medicinal food value. The unpleasant taste and odor of raw garlic make consumers reluctant for its use. With consumer demand, the trend for black garlic is getting attention worldwide. Black garlic is obtained from fresh garlic after a controlled fermentation process at high humidity and temperature. The fermentation process causes implausible changes in its physicochemical properties. Several in vitro and in vivo studies have been conducted to elucidate the effect of this natural agent against different health disorders and it has been found that black garlic is an effective in decreasing diabetic, hypercholesterolemic atherosclerosis, hyperlipidemic hypertension, inflammation, oxidative stress, cancer, and different neuro risks. The market for black garlic is developing rapidly to its positive functionality for human health. In the present review article, we have recapitulated the nutritional, chemical, bioactivity, physiochemical modifications during processing, food, and medicinal use and current knowledge of the subject, as well as the sensory aspects, and proposed future prospects on their possible applications as a functional food product.
... Alliin, one of the unstable compounds in fresh garlic is converted into the stable compound S-allyl-L-cysteine; S-allyl-L-cysteine is a water-soluble compound that may cross the blood brain barrier and protect against A-induced cell neurotoxicity (Gupta et al., 2007). Aged garlic has also been reported to have many biological and pharmacological effects, such as anti-glycation properties (Ahmad and Ahmed, 2006), anti-obesity effects , antioxidant properties (Lee et al., 2009;Ide et al., 1999;Kim et al., 2012;You et al., 2011), and hypolipidemic effects (Ide et al., 1999;Dillon et al., 2003). Aged black garlic ethyl acetate extracts (BGs) have also been reported to contain higher total phenolic contents than fresh aged garlic and other aged garlic fractions, which are known to exert multiple benefits (El-Sherbiny et al., 2003). ...
... A previous study showed that garlic extracts effect Ainduced cytoxicity in neuron-like PC12 cells (Zhou et al., 2016); however, in this study, oxidative and cholinergic effects were not investigated. The scopolamine-induced mouse model was used in the present study because it is a well-known animal model of experimental Alzheimer's disease (Kim et al., 2012) and provides a good and relevant example of cholinergic dysfunction; scopolamine in-duces memory impairment, decreases the activities of anti-oxidative enzymes such as GPx, and increases levels of lipid peroxidant, MDA, in the brain (Budzynska et al., 2015). In previous studies, long term administration of scopolamine has been shown to interfere with neurons in the dentate gyrus region of the mouse hippocampus (Chauhan, 2006). ...
This study was performed to investigate the effect of aged black garlic ethyl acetate extract on scopolamine-induced cognitive impairment in mice. Aged garlic ethyl acetate extract (BG) was administrated at a dose of 25 or 50 mg/ kg in scopolamine-induced mice. Cognitive ability was evaluated using a Morris water maze test and a passive avoidance test. BGs (50 mg/kg) shortened the latency time that was increased by scopolamine and increased the platform crossing numbers that was significantly shortened by scopolamine after 5 days training in the Morris water maze test (P<0.05). BG (50 mg/kg) also significantly prolonged the latency time in the passive avoidance test (P<0.05). Result from biochemical analysis showed that BG increased levels of glutathione, glutathione peroxidase activity, and glutathione reductase activity, whereas BG significantly inhibited lipid peroxidation (P<0.05). BG also attenuated cholinergic degradation through inhibiting acetylcholinesterase activity and increasing choline acetyltransferase activity (P<0.05). In conclusion, BG protected against scopolamine-induced cognitive impairment through decreasing oxidative damage and regulating cholinergic function in the brains of mice. BG may therefore be a beneficial food for protecting against neurodegeneration such as Alzheimer's disease.
... Antioxidant ability of AG is increased compared to fresh garlic (FG) since S-allyl cysteine of AG is increased with Maillard reaction during such processing [6]. In terms of human/animal diet, functionalities such as antiallergic and antioxidant activities of AG have been determined in previous studies [7,8]. ...
... The effect of the addition of AGP on inhibition of lipid oxidation was verified at both process (cooking and storing/reheating). Antioxidant effect of aged black garlic has been reported in previous studies [8,26]. In particular, MRPs of AG in the reheated samples could be generated during the heating process, resulting in the inhibition of lipid oxidation [19,25]. ...
Objective:
The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties.
Methods:
There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5, 1 and 2% AGP (T2, T3 and T4). Pork patties with vacuum packaging were roasted at 71°C for core temperature, stored at 4°C for 14 d, and then reheated for 1 min using a microwave.
Results:
AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after re-heating process. T4 added patties improved textural and sensory properties compared to the control.
Conclusion:
The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.
... In addition, according to the literature, increments in the polyphenols and flavonoids content (Kim et al., 2012) were observed in black garlic after the process. Other reports confirmed the potential health benefits of black garlic by chemical analysis (Kim et al., 2012;Sato et al., 2006). ...
... In addition, according to the literature, increments in the polyphenols and flavonoids content (Kim et al., 2012) were observed in black garlic after the process. Other reports confirmed the potential health benefits of black garlic by chemical analysis (Kim et al., 2012;Sato et al., 2006). to 'would buy' and about 62% of the consumers presented some intention to buy the product, but only 28% affirmed that would 'certainly buy' the black garlic. ...
Black garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submitted to specific temperature and moisture conditions. The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention. Commercial garlic bulbs cv. Amarante were obtained and transformed in black garlic. The color, proximate composition (moisture, crude lipid, crude protein, crude fiber, ash and nitrogen-free extract), total sugars, total phenolics content and antioxidant activity were evaluated on fresh and black garlic bulbs. The transformation of garlic in black garlic resulted in an increase on crude lipid, crude protein, total sugars, antioxidant activity and total phenolic content. A multivariate analysis was performed and the characteristics of nutritional interest were positively related to the black garlic samples and a completely separation of the products before and after processing can be observed, affirming the physical, chemical, nutritional and sensory attributes difference. Only 20% of the surveyed consumers affirmed that they already knew the product and 55% classified the product after visual evaluation between “liked slightly” and “liked very much”, with 62% of purchase intention by the interviewed consumers.
... Black garlic can be characterized by many health-promoting properties, including anti-inflammatory [5,6], antidiabetic [7][8][9], anticarcinogenic [10,11] as well as the ability to reduce blood pressure [12,13]. These properties make black garlic a very attractive functional food ingredient that can be used in the development of various snacks or other food products, especially in Japan, China, Korea, and also in the USA, where it is gaining recognition [14]. Moreover, fresh garlic is already recognized and accepted in society and there is already a big market for garlic-derived products [1]. ...
Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time of drying (by 32, 40, and 24 min for a PEF, a CEF, and a MF, respectively, compared to combined drying without the pretreatment), and resulted in high antidiabetic potential. However, the highest content of phenolic compounds (1123.54 and 1125.36 mg/100 g dm for VMD125 and CD3h-VMD, respectively) and antioxidant capacity (ABTS = 6.05 and 5.06 mmol Trolox/100 g dm for VMD500 and CD6h-VMD, respectively) were reported for black garlic treated by vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying. Overall, the nonthermal pretreatment decreased the time of drying and showed very good efficiency in maintaining the antidiabetic potential of black garlic, especially in the case of the materials pretreated by a constant electric field (IC50 = 99 and 56 mg/mL, for α-amylase and α-glucosidase, respectively).
... Garlic plays an important role in Korean cuisine by adding versatile flavors to various recipes (Jin et al., 2001). The functional properties of garlic have previously been reported, including therapeutic effects, such as immunomodulatory, anti-cancer, hypolipidemic, antihypertensive, hepatoprotective, and antioxidant properties (Banerjee et al., 2003;Rahman, 2007;Jang et al., 2008;Kim et al., 2011;Kim et al., 2012). ...
Garlic (Allium sativum), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying, and/or microwave-vacuum drying. The aim of this study was to determine the aroma and sensory characteristics of commercial garlic powders using instrumental and descriptive analyses. A sensory lexicon describing 13 aroma characteristics of dried garlic powder was developed, and 35 volatile compounds were identified. This study confirmed several key compounds related to fresh-garlic aroma, including dimethyl disulfide and allyl methyl trisulfide, and identified allyl dimethyl trisulfide as a compound related to roasted-garlic aroma, with non-sulfur-containing compounds involved. The findings of this study can improve the understanding of organosulfur compounds that develop in dried garlic products during processing.
... Siyah sarımsağın, beyaz sarımsaktan daha yüksek polifenol içeriğine sahip olduğu ve antioksidan kapasite gösterdiği bilinmektedir [14]. Siyah sarımsak lipit peroksidasyonunu ve serbest radikal üretimini engelleme, süperoksit dismutaz benzeri aktivite gösterme ve serbest oksijen türleri süpürücü özelliklerine sahiptir [7,[41][42][43]. Literatürde farklı siyah sarımsak üretim işlem parametrelerinin son ürünün antioksidan özelliklerinde oluşan değişimler Tablo 2'de özetlenmiştir. ...
Siyah sarımsak 45-90°C sıcaklık, %50-90 bağıl nemdeki kontrollü ortamlarda beyaz sarımsağın siyah renk alana kadar bekletilmesi ile üretilir. Üretim sırasında, Maillard ve enzimatik reaksiyonların gerçekleşmesiyle sarımsağın özellikle renk, pH değeri, kuru madde, indirgen şeker içeriği gibi fizikokimyasal özelliklerinde ve besin değerinde önemli değişimler oluşmaktadır. Antioksidan aktivitesinin beyaz sarımsağa kıyasla artması bu ürünü sağlık açısından daha tercih edilir kılmaktadır. Siyah sarımsak üretilmesi için gerekli sürenin 30-90 gün olması yüksek oranda enerji ve zaman kaybına neden olmaktadır. Bu derleme kapsamında, siyah sarımsak üretimi sırasında gerçekleşen fizikokimyasal değişimler, üretim teknolojisi ve üretim verimliliğini artırmak için kullanılan uygulamalar üzerine yapılmış bilimsel araştırmalar özetlenmiştir.
... Petropoulos, Fernandes, Barros, Ciric, Sokovic and Ferreira [16] found that TPC values in garlic ranged from 8.59-44.85 mg GAE g −1 dw extract, while Kim, et al. [42] reported that the TPC in aged black garlic was 22.17 mg GAE g −1 dw. This variation could be attributed to cultivars or extraction methods. ...
The purpose of this research was to assess and utilize the bioactive compounds of garlic nanoparticles (Ga-NPs) as a natural antioxidant in sunflower oil (SFO) stored at 65 ± 1 °C for 24 days. The garlic nanoparticles (Ga-NPs) from the Balady cultivar were prepared, characterized, and added to SFO at three concentrations: 200, 600, and 1000 ppm (w/v), and they were compared with 600 ppm garlic lyophilized powder extract (Ga-LPE), 200 ppm BHT, 200 ppm α-tocopherol, and SFO without Ga-NPs (control). The QTRAP LC/MS/MS profile of Ga-NPs revealed the presence of four organosulfur compounds. Ga-NPs exhibited the highest capacity for phenolic, flavonoid, and antioxidant compounds. In Ga-NP SFO samples, the values of peroxide, p-anisidine, totox, conjugated dienes, and conjugated trienes were significantly lower than the control. The antioxidant indices of SFO samples containing Ga-NPs were higher than the control. The Ga-NPs enhanced the sensory acceptability of SFO treatments up to day 24 of storage. The shelf life of SFO treated with Ga-NPs was substantially increased (presuming a Q10 amount). The results show that Ga-NPs are a powerful antioxidant that improves SFO stability and extends the shelf life (~384 days at 25 °C).
... It is highly unstable at a near-neutral pH level, at elevated temperatures, or in the presence of lipids. It also rapidly degrades during processing or storage which limits its bioavailability (Kim et al., 2012). Hence, it is essential to investigate the appropriate temperature and time for the extraction processing of bioactive compounds from garlic husks by using a solvent extraction method. ...
Garlic ( Allium sativum L.) has been used as a functional food and medicine in traditional prescriptions for centuries. The extract of garlic husks contains phytonutrients and antioxidant capacity, which can be applied in the food, nutraceutical, cosmetics, and pharmaceutical industries. However, garlic husks, a by-product of the food industry, are considered agricultural wastes. Hence, this research aims at evaluating the content of several compounds in the extract of garlic husks and determining the appropriate temperature and time for the extraction processing of bioactive compounds from garlic husks. In this research, garlic husk powder was extracted at different temperatures from 40 to 80 o C during time durations of 30–120 min. This study found that the optimum temperature was from 60 to 70 o C and the time duration was from 60 to 90 min for the extraction process. The optimal content of total polyphenols content of 8.93 ± 0.252 mg gallic acid equivalent/g, total flavonoids content of 0.028 ± 0.002 (mg quercetin equivalent/g), total thiosulfinates content of 9.73 ± 0.071 (μmol/g), and total anthocyanins content of 0.0047 ± 0.0001 (mg/g) of dried garlic husk. Based on the finding, the study suggests that garlic husk should be utilized as a potential source of natural antioxidants in garlic extract, a food supplement, that contains antioxidants to support the cardiovascular and immune systems+ and odorless garlic products.
... Allergic patients have been increasing slowly in recent years; therefore, functional food having anti-allergic activity is in higher demand. A study was done by Kim, Nam, Rico, & Kang (2012). It is demonstrated that extracts obtained by 70% ethanol from raw and black garlic bulbs exhibited an anti-allergic effect on rats' basophilic leukemia cells (RBL-2H3) by inhibiting βhexosaminidase (Santoso, Ishida, Nishi, Sugahara, & Putra, 2021). ...
Garlic has been used as a vegetable since ancient times, and it has proved versatility in preventative and therapeutic approaches. The use of garlic in the food business was restricted because of its strong flavor and harsh odor. Fermentation and different chemical processes, such as the Millard reaction and microbial fermentation, produce black garlic. Thermal processing at precise temperatures and relative humidity enhanced flavor and prolonged shelf life. This article holds the most up‐to‐date information about the resourcefulness and complexity of garlic processing and its biological implications. Recent findings have shown proof of the superior qualitative features and physical activities of black garlic. Before introducing this to the food market, researchers must conduct high‐quality research to evaluate the changes of metabolites to achieve largest antioxidant, anticancer, anti‐obesity, anti‐inflammatory, immune, hepatoprotective, cardioprotective, neuroprotective, and anti‐allergenic performance. Researchers should evaluate the quality, marketing, post‐harvest handling, and consumption practices of black garlic.
... Heat can increase the phytochemical components released from the cell matrix, such as phenolic acids. The thermal process makes cell walls and cell membranes weaken, so the cells release dissolved phenolic components from ester and glycoside bonds to become phenolic acid freefractions (Kim et al., 2012). ...
This study aims to determine the variations effect of black garlic concentration on the sauce's physical, chemical, and organoleptic characteristics. The experimental design used was a Completely Randomized Design with a single factor, the ratio of black garlic concentration to sauce paste. The experiment was performed with five treatments and three replications. The ratio of black garlic concentration to the sauce paste in this experiment was 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), and 25:75 (A5). The results showed that the black garlic concentration significantly affected the sauce's physical and chemical characteristics (Total Dissolved Solids (TDS), color intensity, viscosity, antioxidant activity, and total polyphenols). The organoleptic test showed that black garlic concentration significantly affected panelists' preference for color, taste, viscosity, and overall parameters and did not significantly affect aroma preference. The best treatment was the sauce with a 15:85 (A3) concentration ratio of black garlic to sauce paste. The best treatment sauce's physical characteristics were 34.23±0.17 °Brix TDS, 1.35±0.12 color intensity, and 0.41±0.05 Poise viscosity, while the chemical characteristics were 22.75±0.38% antioxidant activity and 1.07±0.21 mg GAE/g total polyphenols. The organoleptic test of the best treatment sauce's results was 5.97 color preference, 5.30 aroma, 5.57 taste, 5.43 viscosity, and 5.23 overall preference.
... Garlic also contains numerous nutrients and functional compounds, such as sulfides (allicin), amino acids, polysaccharides, polyphenols, vitamins, and minerals (Hui, 2020;. Various related products include garlic essential oil, aged garlic extract, garlic powder, preserved garlic, black garlic, and pickled garlic products (Kim et al., 2012;Somman & Siwarungson, 2015). Among these products, dried garlic occupies an important proportion. ...
This work aimed to determine the effect of freeze drying (FD), hot air drying (HD), vacuum drying (VD), and infrared hot air drying (IRD) on the quality of two key kinds of garlic varieties (white and purple garlic). The quality including colors, bioactive compounds, and antioxidant capacities of dried garlic slices were investigated. The highest whiteness of dried white and purple garlic was found in FD treatments with its values at 87.04 and 81.89, respectively. The higher active substances contents and antioxidant capacities was found in dried purple garlic slices compared to the white ones under the same drying methods. The allicin contents in FD and IRD treated purple garlic were 2.60 and 2.67 mg/g and the total phenolic in these two samples were 5.93 and 4.33 mg/g. Meanwhile, the highest DPPH, ABTS and FRAP (6.64, 2.85 and 5.70 mmol TE/g. DW) was found in the IRD treated purple samples. Principal component analysis revealed the higher allicin contents, total phenolic contents, and antioxidant capacities in purple garlic slices compared to the white one in different drying methods. These results suggested that dried purple garlic under IRD treatment is more suitable for drying industrials than white garlic.
... Phenol-like substances were increased 3-to 4-fold in comparison to fresh garlic and BG, whereas flavonoid-like compounds and antioxidant compounds increased by 2-to 8-fold and 3-to 7-fold, respectively. In general, the polyphenol contents of BG are three times greater in whole BG bulbs as compared to fresh garlic bulbs, and six times greater in BG cloves peeled [18,35,43,46,63]. As a result, BG exhibits greater antioxidants than fresh garlic. ...
... Phenol-like substances were increased 3-to 4-fold in comparison to fresh garlic and BG, whereas flavonoid-like compounds and antioxidant compounds increased by 2-to 8-fold and 3-to 7-fold, respectively. In general, the polyphenol contents of BG are three times greater in whole BG bulbs as compared to fresh garlic bulbs, and six times greater in BG cloves peeled [18,35,43,46,63]. As a result, BG exhibits greater antioxidants than fresh garlic. ...
... Compared to fresh garlic, black garlic showed stronger antioxidant and free radical scavenging ability. [15] Many natural substances have the potential to neutralize the harmful reactive oxygen species via an endogenous enzymatic defense system. Many plant-based substances (flavonoids, phenolic acid, and phenolic diterpenes) have significant antioxidant effects. ...
The core objective of this research work was to determine the nutritional and bioactive profile of raw and fermented (black) garlic. For this purpose, different varieties of garlic i.e., desi and farmi were procured from local market of Faisalabad, Pakistan. In addition, desi raw garlic (DRG) and farmi raw garlic (FRG) were converted into desi fermented (black) garlic (DFG) and farmi fermented garlic (FFG) through fermentation in incubator at 60°C and 70–80% humidity level for 30 days. Moreover, nutritional composition and antioxidant activity of raw and fermented (black) garlic were also elucidated. Results showed that moisture content of garlic was rapidly reduced, whereas crude protein, crude fiber, crude ash, and carbohydrate contents were significantly improved after fermentation. In addition, protein contents of DRG and FRG garlic were 8.57 ± 0.21 and 6.38 ± 0.05 g/100 g whilst 9.5 ± 0.35 and 8.1 ± 0.06 g/100 g, in DFG and FFG, respectively, after fermentation. Additionally, carbohydrate contents were also increased up to 30–40% after fermentation. Mineral contents such as potassium, sulfur, aluminum, iron, sodium, magnesium, zinc, and copper were also increased after fermentation. Furthermore, garlic fermentation significantly reduced pH level. Antioxidant activity showed that total phenolic contents (TPC) of DRG & FRG were 2421.3 & 2128.5 mg GAE/kg while 2886.7, & 2529.8 mg GAE/kg for DFG and FFG, respectively. Total flavonoid contents of DRG and FRG were 124 & 101 mg RE/100 g, whereas DFG and FFG were 191 & 121mgRE/100 g. FRAP, DPPH, and ABTS values were higher in DRG and DFG as compared to FRG and FFG. Conclusively, fermented (black) garlic showed a higher nutritional profile, mineral content, as well as antioxidant activity as compared to raw garlic. C-1: Avoid % for concentration, use more clearly; for examples g/100 g raw materials, g/100 g dry-solids, g/100 g extract, g/100 g oil???) Check all???
... The hydroxyl radicals are generated through Fenton reaction, which accelerates the lipid peroxidation chain reaction (52). Chelating agents can inhibit OH formation by forming complexes with ferrous ions, thereby exerting their antioxidant effect (53). Thus, the ferrous ion-chelating ability of L. aureum was measured in this study. ...
Oxidative stress is the redox imbalance state of organisms that involves in a variety of biological processes of diseases. Limonium aureum (L.) Hill. is an excellent wild plant resource in northern China, which has potential application value for treating oxidative stress. However, there are few studies that focused on the antioxidant effect and related mechanism of L. aureum . Thus, the present study combining systematic network pharmacology and molecular biology aimed to investigate the antioxidant effects of L. aureum and explore its underlying anti-oxidation mechanisms. First, the antioxidant activity of L. aureum extracts was confirmed by in vitro and intracellular antioxidant assays. Then, a total of 11 bioactive compounds, 102 predicted targets, and 70 antioxidant-related targets were obtained from open source databases. For elucidating the molecular mechanisms of L. aureum , the PPI network and integrated visualization network based on bioinformatics assays were constructed to preliminarily understand the active compounds and related targets. The subsequent enrichment analysis results showed that L. aureum mainly affect the biological processes involving oxidation-reduction process, response to drug, etc., and the interference with these biological processes might be due to the simultaneous influence on multiple signaling pathways, including the HIF-1 and ERBB signaling pathways. Moreover, the mRNA levels of predicted hub genes were measured by qRT-PCR to verify the regulatory effect of L. aureum on them. Collectively, this finding lays a foundation for further elucidating the anti-oxidative damage mechanism of L. aureum and promotes the development of therapeutic drugs for oxidative stress.
... Black garlic has many health benefits. Black garlic contains high concentration bioactive compounds that have hepatoprotective effect [5], photoprotective effect [6], cardioprotective effect [7], anti-inflammatory effect [8], immunomodulatory [9], anti-tumour potency [4], anti-cancer potency [10], anti-allergic activity [11], anti-diabetic activity [12], and anti-hypertensive activity [13]. ...
The purpose of this research was to optimize the drying process and maltodextrin concentration of black garlic ( Allium sativum L.) aqueous extract powder using the response surface methodology. The process conditions were based on the Box-Behnken design, with 17 kinds of variations in the drying temperature (50-70 °C), drying time (18-30 hours), and maltodextrin concentration (5-15 %). The moisture content, total flavonoid content and antioxidant activity (DPPH, ABTS, FRAP) of black garlic extract powder were significantly higher at temperature of 60 °C, drying time of 30 hours and maltodextrin concentration of 5%. In this condition, total flavonoid content (14.372 mg QE/g), DPPH radical scavenging (19.616 mg TE/g), FRAP radical scavenging activity (27.661 mg TE/g) were excellent. Overall, the drying process conditions for the optimized biological activities of black garlic extract powder were expected to be at 59.95 °C, for 30 hours with 5% maltodextrin concentration.
... Phenol-like substances were increased 3-to 4-fold in comparison to fresh garlic and BG, whereas flavonoid-like compounds and antioxidant compounds increased by 2-to 8-fold and 3-to 7-fold, respectively. In general, the polyphenol contents of BG are three times greater in whole BG bulbs as compared to fresh garlic bulbs, and six times greater in BG cloves peeled [18,35,43,46,63]. As a result, BG exhibits greater antioxidants than fresh garlic. ...
Black garlic (BG) is a form of aged garlic obtained from raw garlic (Allium sativum) via
Millard reaction under high temperature (60–90 �C) and humidity (70–90%) for a period of time.
Several studies reported higher contents of water-soluble antioxidants compounds (S-allyl cysteine,
S-allyl-mercapto cysteine), 5-hydroxymethylfurfural, organosulfur compounds, polyphenol, volatile
compounds, and products of other Millard reactions compared to fresh garlic after the thermal
processing. Recent studies have demonstrated that BG and its bioactive compounds possess a
wide range of biological activities and pharmacological properties that preserve and show better
efficacy in preventing different types of diseases. Most of these benefits can be attributed to its antioxidation,
anti-inflammation, anti-obesity, hepatoprotection, hypolipidemia, anti-cancer, anti-allergy,
immunomodulation, nephroprotection, cardiovascular protection, and neuroprotection. Substantial
studies have been conducted on BG and its components against different common human diseases in
the last few decades. Still, a lot of research is ongoing to find out the therapeutic effects of BG. Thus,
in this review, we summarized the pre-clinical and clinical studies of BG and its bioactive compounds
on human health along with diverse bioactivity, a related mode of action, and also future challenges.
... The relative contents of SAC in the S1, S2, S3, and S4 broths were 0.47, 0.34, 0.40, and 0.27%, respectively. SAC is a biologically active compound used in nutraceutical and medical applications for its antioxidant, anti-carcinogenic, and anti-hepatopathic activities (45). In addition, cycloalliin (0.07%) could not be detected after probiotic fermentation, which reduced the pungent odor. ...
The purpose of this study is to investigate the potential application of probiotics in the development of novel functional foods based on black garlic. The single-factor analysis (extraction temperatures, solid-to-liquid ratios, and extraction times) and the response surface methodology were firstly used to optimize hot water extraction of soluble solids from black garlic. The optimal extraction conditions were temperature 99.96°C, solid-to-liquid ratio 1:4.38 g/ml, and extracting 2.72 h. The effects of Lactobacillus ( Lactobacillus plantarum, Lactobacillus rhamnosus , and co-culture of them) fermentation on the physicochemical properties of black garlic extract broth were studied for the first time. Artificial and electronic sensory evaluations demonstrated that fermentation significantly influenced the sensory characteristics. The variations of metabolites in different broth samples (S1, unfermented; S2, 1-day fermentation by L. plantarum ; S3, 2-day fermentation by L. rhamnosus ; and S4, 1-day fermentation by co-cultured Lactobacillus ) were further investigated by gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry/mass spectrometry analysis. As a result, Lactobacillus fermentation significantly reduced the pH; increased the contents of the total acid, amino nitrogen, total polyphenol, and total flavonoid; and reduced the content of 5-hydroxymethylfurfural (a carcinogenic component) by 25.10–40.81% in the black garlic extract. The contents of several components with unpleasant baking flavors (e.g., furfural, 2-acetylfuran, and 5-methyl furfural) were reduced, whereas the contents of components with green grass, floral, and fruit aromas were increased. More importantly, the contents of several functional components including lactic acid, Gly-Pro-Glu, sorbose, and α-CEHC (3,4-dihydro-6-hydroxy-2,5,7,8-tetramethyl-2H-1-benzopyran-2-propanoic acid) were increased after Lactobacillus fermentation. The results demonstrated the potential of probiotic fermentation to improve the quality of black garlic. This work will provide an insight into the strategic design of novel black garlic products and facilitate the application of black garlic in functional foods.
... e associated with diminished plasma TC and TG levels that could prevent the development and progression of atherosclerosis (Q. Alali et al., 2017). The watersoluble compounds found in garlic, such as SAMC and SAC, produced during ripening of black garlic, are in charge of lipid-lowering properties of garlic (Gebhardt & Beck, 1996;Jang et al., 2008;J. H. Kim et al., 2012;Lee et al., 2009;Shin et al., 2014;Yeh & Liu, 2001). ...
Impaired lipid profile is defined as abnormal plasma levels of low-density lipoprotein, triglycerides, and total cholesterol. This disease state is associated with the development and progression of various disorders, such as diabetes mellitus, cardiovascular diseases, and acute myocardial infarction. Globally, all of these disorders are related to a significant rate of death. Therefore, finding a suitable approach for the prevention and treatment of lipid profile-related disorders is in the spotlight. Recently, herbal therapy has been considered a promising therapeutic approach for the treatment of hyperlipidemia or its related disorders due to its safety and efficacy. Hereby, we address the potential benefits of some of these herbal compounds on different aspects of lipid profile and its abnormalities with a special focus on their underlying mechanisms. Using herbal products, such as teas and mushrooms, or their derivatives, Rosmarinus officinalis Linn, Curcuma longa, Green tea, Lippia triphylla, Lippia citriodora, Plantago asiatica L, Vine tea, and Grifola frondosa have been proved to exert several therapeutic impacts on lipid profile and its related disorders, and we would provide a brief review on them in this literature. K E Y W O R D S lipid profile, lipid metabolism, Herbal medicines, cholesterol lowering
... The value of total phenols was 13.91 mg gallic / 100 g dry weight in raw and 45.5 mg gallic/100 g in black garlic. Kim et al. (2011) suggested that phenolic compounds were increased by about four to tenfold in black garlic compared with raw garlic which plays an important role as antioxidant properties (Kim et al., 2012). Black garlic exerted hypocholesterolemic and hypoglycemic effects in animals' model of type 2 diabetes mellitus or invitro antioxidant effect on human low-density lipoprotein (Seo et al., 2009). ...
Black garlic is a type of garlic that is processed for a specific period, with precisely controlled degrees of moisture and heat until the color of raw garlic turns black. Black garlic plays a strong role in preventing diseases such as hyperlipidemia. This study aims to compare the effect of Egyptian black garlic extract (EBG) and Egyptian raw garlic extract (ERG) at different concentrations on serum biochemical parameters in hyperlipidemia rats’ model. Fifty albino rats were divided randomly into 10 groups with five animals. Rats were fed a normal diet (control) G1, high-fat diet (HFD) 40% lard w/w were (G2- G10) for four weeks to promoting hypercholesterolemia for all rats except G1 (control). After that, HFD groups were treated with 1ml oral administration three times a week of 100% (G3), 75% (G4), 50% (G5), and 25% (G6) EBG extract for 6 weeks. G2 (HFD) was a high-fat diet alone without any extract. ERG extract feed group were treated in the same manner described above, and G7 (HFD+100% ERG extract), G8 (HFD+75% ERG extract), G9 (HFD+50% ERG extract), and G10 (HFD+25% ERG extract) as written here. EBG extract-treated group showed significantly increased high-density lipoprotein cholesterol (HDL-C) in serum (p < 0.05), decreased both level of total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and triglycerides (TG) in serum. EBG extract with high concentration (G3) causes down regulation of lipid and cholesterol (p < 0.05) comparing with ERG extract indicating usefulness for treating hypercholesterolemia. Body weights on rats decrease by feeding of EBG extract, along with liver enzymes decrease in EBG fed rats. This indicates the efficiency of black garlic extract in reducing the level of hypercholesterolemia and avoiding heart disease and atherosclerosis. Keywords: Allium sativum, garlic, black garlic, hypercholesterolemia, biochemical parameters.
... Black garlic (BG) processing involves heating the raw material at high temperature and saturated humidity for 14-40 days without additive until the color of the flesh turns to black by either Maillard reaction or caramelization (Bae, Cho, Won, Lee, & Park, 2012;Choi et al., 2014;Hee Kim, Hyun Nam, Rico, & Young Kang, 2012;Lu, Li, Qiao, Qiu, & Liu, 2017). There by, its texture becomes more elastic with sweet-sour taste and less offensive odor (Bae et al., 2014;Choi et al., 2014;Sasaki, 2015;Shin et al., 2008). ...
Raw materials used for black garlic (BG) processing were collected from the major garlic production areas in Northern Thailand. Five of those were identified as of Thai origin (accession G1–G5), and accession G6 was of the Chinese variety. They were initially analyzed for varietal differences using morphological characteristics and genetic variation. Fresh materials from each accession were dried to the same moisture content (55%–60%) and BG processed at 75°C, 90% relative humidity (RH) for 15 days. Thereafter, physiochemical and chemical profiles were analyzed and compared. The dendrogram from random amplified polymorphic DNA fingerprints grouped G2, G3, G4, and G5 as closely related while G1 and G6 were out‐groups. Prior to BG processing, the pH of fresh garlic was approximately 6.3 and decreased to 3.7, thereafter. The contents of chemical properties were independent with genotypes. BG processing improved phenolic, flavonoid, and antioxidant but the content of thiosulfinate was minimized in all BG samples. Overall, result indicated that garlics grown in Northern Thailand were genotypically variable. BG processing altered physical and chemical appearance, and these changes were independent with the genotypes. Raw materials used for black garlic (BG) processing were collected. They were initially analyzed for varietal differences using genetic variation, physicochemical, and chemical properties.
... ABGE has higher component fructose, glucose, sucrose, and main saccharides than FRGE, so anti-inflammatory activity in ABGE lower than FRGE. The anti-oxidant activity of ABGE is not directly proportional to its anti-inflammatory activity Kim et al., (2012) reported anti-allergic aged black garlic lower than fresh garlic at concentrations up to 100µg/mL, was analyzed by measuring their inhibitory effects against βhexosamine release. A considerably higher suppression of β-hexosamine release was found in fresh garlic extract at lower concentrations compared with that of the black garlic. ...
Black garlic is garlic fermented in high temperature and humidity, and the fermentation compound chemical in garlic changes to new chemicals, such as S-allyl cysteine (SAC), S-allylmercapto-cysteine, and arginine. The color changed to dark brown during the aging period because of the Maillard reaction, known as non-enzymatic browning reaction. Black garlic has 57.14% of fructose, 6.78% of glucose, and 7.62% of sucrose, which were mainly saccharides in black garlic to answer for its sweet taste. It is such a pharmacological activity which contains antioxidant, anti-cancer, hepatoprotective, can improve the immune system, reduce hyperglycemia, dyslipidemia, and anti-allergic. We summarize the current knowledge of a change in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional pharmacy product.
... [3] In addition to their use for food, Allium family has been widely studied for therapeutic effects and reported to bear many health benefits, including cholesterol reduction, antioxidant activities, antimicrobial and anticancer. [4][5][6] One of the chemical compounds of garlic and onion, flavonols, the powerful sulphur compounds like allicin play crucial role for their flavours, and the derivatives of these compounds are closely related to their health beneficial effects. [7] When garlic is chopped or squeezed, compounds like sulphur component (cysteine sulfoxides) in undamaged garlic are changed into organosulfur compounds (thiosulfinates). ...
Garlic and onion are the popular ingredients and spices world wide with their specific flavour. Plants of the Allium produce many chemical compounds related with characteristic taste and flavour. They involved many metabolites such as organic acid, sugar and amino acid. The growth environments of products affect content of constituents. ¹H high resolution NMR spectroscopy based on metabolomics provides useful and detailed information of various kinds of samples such as food, plants, materials and even body tissue. Therefore, ¹H NMR spectroscopy is widely used to study the metabolic variation because NMR spectra focused on not only major chemical components but also minor ingredients. Multivariate statistical analysis is the technique, which can be used to find the relationship between all factors and responses. It can extract the dominant patterns and useful meaning from complex data matrix. The information from multivariate data is commonly useful in understanding the characteristics of various samples. The ¹H NMR and ¹H HRMAS spectroscopy combined with multivariate statistical analysis could be used to classify of garlic and onion for the traceability issue even considering origins. In this experiment, considerable differences appeared in region of aromatic and amino acid distinction between Korean and Chinese Allium species.
... The aging process provides a number of benefits to improve functional properties. Garlic is no exception to this process; black garlic is produced by the thermal processing of fresh garlic for several months at 60-80˚C under controlled humidity without additives (39). Aged garlic extract (AGE) and other aged types of garlic prepared by soaking sliced cloves in an aqueous ethanol solution or the extraction of cloves aged for several months at an ambient temperature are also available in markets (40). ...
... Allium hookeri is cultivated in Korea and used in many foods in different ways (Bae et al., 2012). It shows excellent anti-inflammatory and anti-oxidative effects and improves the quality of food (Bae et al., 2012;Kim et al., 2012). It is known for sweet, bitter, and spicy tastes and so is called "three-tastes namul" in South Korea. ...
This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.
... Furthermore, thermal process may raise the biological and pharmacological effects of black garlic. Some researchers have claimed that black garlic has a wide range of health benefits, such as antioxidant, anti-tumor, anti-cancer, anti-allergic and hypolipidemic activities (Jang, Seo, & Lee, 2008;Kim, Nam, Rico, & Kang, 2012;Kim et al., 2011;Sasaki, Lu, Machiya, Tanahashi, & Hamada, 2007;Wang et al., 2012). The aged black garlic extract has hypoglycemic and hypercholesterolemic effects in an animal model of type 2 diabetes mellitus, and in-vitro antioxidant effects on human low-density lipoproteins (Lee et al., 2009;Lu, Li, Qiao, Qiu, & Liu, 2017;Yang, 2007). ...
Reducing sugar content increases several times during black garlic processing. This study aimed to explore the generation way of these reducing sugars. Molecular weight (Mw) distribution of saccharides and kinetics of polysaccharide degradation under thermal treatment were also evaluated. Polysaccharide degradation was by thermal treatment, not by enzymatic hydrolysis to make all the saccharides in black garlic less than 2 kDa. Thermal temperature affected the dynamic distribution of saccharides Mw. High temperature accelerated the degradation of high Mw polysaccharides to low Mw oligosaccharides and monosaccharides. The degradation kinetics did not obey first-order reaction over all thermal process. The Ea of garlic polysaccharides was 110.56 ± 3.25 kJ mol⁻¹. These results can provide a reference for further revealing the quality formation mechanism of black garlic.
... Anticoccidial Decreases Eimeria vermiformis oocysts output in mice [14] Prophylactic effect against hepatic coccidiosis in rabbits [15] Amebicidal Inhibition of Acanthamoeba castellanii life cycle [16] Antipseudomonas Inhibition biofilm coated Pseudomonas aeruginosa bacteria that leads to failure of antibacterial treatment and humoral immunity [17] Antibacterial Significantly inhibits the growth and division of oral pathogens [18] Food preservatives so prevent food poisoning crises [19][20][21] Antioxidant Potent antioxidant activity [22,23] Antagonizes β-hexosaminidase enzyme release so it has a potent antiallergic effect [24] Antileishmaniasis Immunostimulant via activation the efficacy of macrophages to engulf the intracellular protozoan Leishmania [25,26] Antischistosomiasis Potent broad spectrum against all stages of Schistosoma life cycle [27][28][29] Hepatoprotective Increases all the hepatic biomarkers antioxidant enzymes concerned with oxidative stresses [30] Antithrombus Inhibition of prostaglandin synthesis through cyclooxygenase pathway and prevents platelets aggregations in blood vessels or lungs [31] Antifungal Inhibition of saprophytic fungal growth that induced external mycosis [32] Inhibition of metabolism process of Candida albicans by NADH oxidation and glutathione depletion, and increased reactive oxygen species (ROS) [33] Insecticide ...
In this review, we have discussed the recent potential effects of plants and their derivatives in treating diseases of veterinary importance in livestock. The therapeutic value of these natural products depends upon their bioactive metabolites that are developed and isolated from crude plants, thus produced a selective action on the body. The crises of drug resistance in most pathogenic bacteria and parasites that cause economic loss in animals necessitate developing new sources for drugs to overcome therapeutic failure. We summarized the different antibacterial and antiparasitic plants with their bioactive compounds that have widely used in animals. Finally, the environmental friendly feed additives that may be used as alternatives to an antibiotic growth promoter for broiler chickens were illustrated.
Black rice is widely popular variant of rice (Oryza sativa L.) popularly consumed in India and other South Asian countries and is a part of the traditional practices of certain parts of India and amongst certain communities. The abundance of a variety of minerals such as Zinc, Potassium, iron and the phenolic compounds have proved black rice as suitable for usage in anti-diabetic, anti-inflammatory, anti-carcinogenic treatments, and in aiding a healthier health and mind, via-a-vis the traditionally popular practices of its use. The present study is a descriptive delineation of the nutritional benefits of black rice and its avenues as a snack and as a natural food colourant. The study attempts to explore black rice as a promising element as possible additives in food industry as colorants and value added food products. The purpose of the paper is aid researchers in black rice studies to understand the benefits and potential in the food industry.
Amaç: Allium sativum L. (Sarımsak) bitkisinin belli bir derecede nem ve sıcaklık ile işlem görmesi sonucu, elde edilen fermente ürün tek diş siyah sarımsağın biyoaktivitesinin tespit edilmesi amaçlandı.Yöntem: Çalışmada, siyah sarımsak dişlerinin etanol ve su ekstresi hazırlandı, yine ayrılan kabuk kısımları da etanol ile ekstre edilerek, DPPH● ve ABTS●+ radikalini süpürücü etki tayin yöntemi ile antioksidan aktivitesi değerlendirildi. In vitro α-amilaz inhibisyon testi ile antidiyabetik aktivitesi belirlendi. MTT yöntemi kullanılarak ekstrelerin Colo-205 hücrelerinde sitotoksik etkisi tayin edildi.Bulgular: Siyah sarımsak ekstrelerinden kabuk ekstresi (A.S.K EtOH) en yüksek toplam fenol (61,40±0,48 mgGA/gekstre) ve toplam flavonoit (26,08±0,37 mgCA/gekstre) içeriğine sahip ekstre olarak tespit edildi. Ayrıca, 4mg/mL konsantrasyonda A.S. SU ekstresi DPPH● radikalini süpürücü aktivitesi (% inhibisyonu 64,66±1,94) en yüksek ekstre olarak tespit edilirken, A.S.K EtOH ekstresi 4mg/mL’de ABTS radikalini süpürücü aktivitesi en yüksek ekstre (2,44±0,16mmol/L/Trolox) olarak bulundu. İnsan kolorektal kanser hücre hattı Colo-205’te sitotoksik etkisi değerlendirilen ekstrelerden, S.K EtOH ekstresinin 1000-250 µg/mL konsantrasyon aralığında diğer ekstrelere oranla en fazla sitotoksik etki gösteren ekstre olduğu belirlendi. Ekstrelerden hiçbiri akarbozun pozitif kontrol olarak kullanıldığı α-amilaz inhibiyon testine göre antidiyabetik aktivite gösteremedi.Sonuç: Sonuçlar son yıllarda oldukça popüler olan siyah sarımsağın biyolojik aktivitelerine dair ön çalışma verileridir. Elde edilen verilere göre siyah sarımsağın aktif bileşenlerinin daha detaylı bir şekilde çalışılması ve siyah sarımsak elde etme ve saklama yöntemlerinin daha detaylı araştırılması gerekmektedir. Böylelikle tıbbi açıdan oldukça büyük öneme sahip bir bitkinin fermente halinin kullanımı ve faydaları ile ilgili umut vaat edici sonuçlar elde edilebilir.
El libro “Gestión del Conocimiento. Perspectiva Multidisciplinaria”, volumen 17, de la Colección Unión Global, es resultado de investigaciones. Los capítulos del libro, son resultados de investigaciones desarrolladas por sus autores. El libro es una publicación internacional, seriada, continua, arbitrada de acceso abierto a todas las áreas del conocimiento, que cuenta con el esfuerzo de investigadores de varios países del mundo, orientada a contribuir con procesos de gestión del conocimiento científico, tecnológico y humanístico que consoliden la transformación del conocimiento en diferentes escenarios, tanto organizacionales como universitarios, para el desarrollo de habilidades cognitivas del quehacer diario. La gestión del conocimiento es un camino para consolidar una plataforma en las empresas públicas o privadas, entidades educativas, organizaciones no gubernamentales, ya sea generando políticas para todas las jerarquías o un modelo de gestión para la administración, donde es fundamental articular el conocimiento, los trabajadores, directivos, el espacio de trabajo, hacia la creación de ambientes propicios para el desarrollo integral de las instituciones.
In this study, garlic bulbs after harvesting blanched garlic leaves at four different growth periods were used as the main experimental objects, and black garlic was prepared by solid‐state fermentation at variable temperatures. The volatile organic compounds and flavor fingerprints of black garlic were analyzed by headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS), and the differences of volatile organic compounds in black garlic were compared by principal component analysis (PCA). The physical and chemical indexes of black garlic changed slightly. As the Maillard reaction went on more thoroughly, the content of 5‐ HMF in black garlic increased. GC‐IMS provided information on the characteristics and intensity of 55 volatile organic compounds (monomers and dimers). The results showed that the relative content of organosulfur compounds in black garlic decreased gradually with the extension of garlic bulb growth period, which was due to the inherent instability of the organosulfur compounds and more complex compounds being formed as precursors in further reactions. The results by PCA showed that BG0 samples can be well distinguished from BG20 samples.
Black garlic (BG) is a newly explored food stuff obtained via fermentation of raw, healthy garlic, especially in Asian countries. Interstitial cells of Cajal (ICC) are the pacemaker cells of gastrointestinal (GI) motility. The purpose of this study was to investigate the effects of BG extract on the pacemaker potentials of the ICC in the small intestines of mice and the possibility of controlling GI motility. The antioxidant activity of BG extract was also investigated. The whole-cell electrophysiological method was used to measure pacemaker potentials of the ICC in vitro, whereas GI motility was measured using the intestinal transit rate (ITR) in vivo. BG extract depolarized the pacemaker potentials of the ICC. Y25130 and RS39604 5-HT receptor antagonists could not inhibit the effect of BG extract on the pacemaker potentials of the ICC, whereas the 5-HT receptor antagonist SB269970 could. Pre-treatment with external Na+ (5 mM) or Ca2+-free solution inhibited the BG extract-induced depolarization of the ICC. With SB203580, PD98059, or c-jun NH2-terminal kinase II inhibitor pre-treatment, BG extract did not induce pacemaker potential depolarization. Moreover, the ITR values were increased by BG extract. Elevation of the ITR due to BG extract was related with increased protein expression of the 5-HT7 receptors. In addition, BG extract showed antioxidant activity. Collectively, these results highlight the ability of BG extract to regulate GI motility and the possibility of using it to develop GI motility modulators in the future. Moreover, BG showed immense potential as an antioxidant.
The objective of this review focus on black garlic (BG) extract structural composition, and functional foods reduce the risk of developing disease rather than prevent or have pharmacology action. The different groups of health-promoting phytoconstituents such as total phenolics, S-allyl cysteine, hydroxycinnamic acid derivatives are present 5-(hydroxymethyl)furfural and its strong antioxidant components were present in BG, compared with raw garlic. This review demonstrated various ameliorative properties of BG with molecular mechanisms, regulation of lipid metabolism, free radical scavenging, anti-lipid peroxidation, alleviation of insulin resistance, and reducing blood glucose as well as pharmacological applications in animals and cell lines. Further, the recent scientific advances about therapeutic and industrial applications of BG are summarized. This review summarizes and discusses up-dated information on molecular mechanisms underlying and biological activities of BG with potential applications in the treatment of chronic diseases for improving human health.
The effects of black garlic aged at different periods as a substitute for fresh garlic (FG) on the overall quality of pastırma cemen paste were evaluated during 90 days of storage. The addition of black garlic increased the phenolic content and antioxidant activities of the cemen pastes, and decreased the firmness, stickiness, pH and color values compared to CON. Total aerobic mesophilic bacteria (TAMB) counts of cemen pastes containing black garlic aged for ≥21 days were similar to those of CON, but the counts of yeast and molds of black garlic added‐groups were higher than CON during storage. Incorporation of black garlic to cemen paste increased the content of volatile compounds such as esters and terpenes with fruity and sweet notes, while the concentration of sulfur compounds decreased. In this way, the off‐flavor of cemen paste was eliminated and its sensory acceptability improved. Considering the overall data, the best results were obtained in the CP3 group produced with black garlic aged for 21 days. Consequently, black garlic can be used as a substitute for FG to improve the consumer acceptance and bioactive properties of cemen paste.
This research examined the changes of black garlic (BG) quality attributes when raw
materials of different initial moisture contents (iMC) were used. Fresh garlic bulbs (cv. Thai) were shade-dried for eight weeks at a controlled condition at 29 �C and relative humidity (RH) of 55% to the desired iMC (ranging from ca. 50–70%). BG processing was at 75 �C, RH = 80% for ten days. After processing, physiological characteristics and chemical properties of garlic were determined. Results illustrated that fresh garlic with higher moisture content (ca. 70%) resulted in BG of a dark brown colour, sloppy texture, and lesser acidity (pH = 4.44), while samples with lower iMCs (<50%) gave products that were completely black, elastic in texture, and with higher acidity (pH = 3.79). The analysed bioactive compounds, as well as their antioxidative potentials, suggested that the longer the curing time, the higher the functional properties of the finished products, possessing a total phenolic, total flavonoid content, and antioxidant activity of 15.54 mg/kg dry matter sample, 1.53 mg/kg dry matter sample, and 95.39%, respectively. Principle component analysis (PCA) of active metabolites confirmed that sulfur, S-allyl-L-cysteine, and flavonoid were among the main phytochemicals found in the BG. In summary, higher quality BG can be achieved by using raw materials of lower iMC.
The present study aimed to confirm the quality characteristics of black garlic aged from ‘Hongsan’ variety developed by the National Institute of Horticultural and Herbal Science and the ‘Namdo’ variety cultivated mainly in Namhae-gun. The total phenolic compounds of aged Hongsan and Namdo garlic increased 1.3- and 1.7-fold, respectively, and total flavonoid contents increased 8.6- and 11.2-flod, respectively. The content of pyruvate and thiosulfinate decreased with aging in both garlic varieties. The S-allyl cysteine (SAC) contents of Hongsan and Namdo garlic were maximal on day 6 and 2 of aging, respectively, before decreasing. The abundance of γ-glutamyl S-allyl cysteine (γ-GSAC) was -2.2-fold higher in fresh Hongsan, than fresh Namdo garlic, and increased to -6-fold after aging. The moisture, pH, acidity, reducing sugar, total sugar, pyruvate, and thiosulfinate contents of aged black garlic did not significantly differ between the two garlic varieties, but the total phenolic compounds and total flavonoids were higher in aged Namdo garlic, whereas hardness, SAC, and γ-GSAC contents were higher in aged Hongsan garlic. The contents of fresh garlic are assumed to be responsible for these difference between the two varieties of aged black garlic.
Schematic of the procedure for structural characterisation and antioxidant activity of melanoidins from high‐temperature fermented apple. High‐temperature fermented apple is a new fermented product with characteristic black appearance, which is prepared through natural fermentation of whole fresh apple at controlled high temperature (60–90 °C) and humidity (relative humidity of 50–90%). In this work, melanoidins from high‐temperature fermented apple were obtained by ultrafiltration and subsequent diafiltration. The structural characterisation of melanoidins was investigated in the present study. Results showed that the molecular weight of the obtained melanoidins was about 179 kDa and the melanoidins were comprised primarily of furans by pyrolysis–gas chromatography–mass spectrometry. Antioxidant activities of the high‐temperature fermented apple and its melanoidins were evaluated by ABTS, DPPH, hydroxyl radicals, ferric reducing antioxidant power and Fe2+‐chelating assays. Both high‐temperature fermented apple and its melanoidins showed extremely high antioxidant activities in scavenging hydroxyl radicals. High correlation between the antioxidant activity assayed methods and the physicochemical characteristics of melanoidins was obtained. The contribution of melanoidins to the total antioxidant capacity of high‐temperature fermented apple was determined.
Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time.
Garlic (Allium sativum L.) is a vegetable that is known to be medically beneficial and has been around since the past in the world cuisine. The unique taste and smell of garlic affects its raw consumption negatively. One of the functional uses of garlic, ‘black garlic’ is produced by fermenting white garlic under certain temperature and humidity conditions. Thus, the bitter taste and smell of garlic disappears and also changes occur in its nutritional value. Studies show that black garlic has anticancer, antitumor, antiallergic and antimicrobial effects. It also plays protective and therapeutic role against diabetes, obesity, cardiovascular diseases. This product, which is new for many countries, is not well known and consumed in our country too. In this study, the bioavailability of black garlic was highlighted and information was given about its production and antioxidant activity.
Black garlic is a new garlic product produced through fermentation of fresh garlic and very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-time-of-flight-mass spectrometry (GC-TOF-MS), and sensory evaluation. Totally 52 aroma compounds were identified, and 15 of them with high FD factors based on aroma extract dilution analysis (AEDA) were selected and quantitated. Finally, nine key aroma-active compounds, including acetic acid (sour), allyl methyl trisulfide (cooked garlic), furaneol (caramel), diallyldisulfide (garlic), diallyltrisulfide (sulfur), (E,Z)-2,6-nonadien-1-ol (cucumber), 3-methylbutanoic acid (sweat), 5-heptyldihydro-2(3H)-furanone (apricot), and diallyl sulfide (garlic), were determined through aroma recombination and omission experiment. In addition to the sulfur-containing compounds, heterocyclic compounds were the major aroma contributors in black garlic. Sensory evaluation revealed that the flavor profile of black garlic mainly consisted of sulfur, sour, sweet, fresh, sauce, gasoline, and roasted odors.
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Traditionally, the medical properties of garlic were recognized as early as 3000 BC. The functional benefits of garlic are its antimicrobial activity, anticancer activity, antioxidant activity, ability to reduce cardiovascular diseases, improving immune functions, and anti-diabetic activity. Recent studies identify the active functional components providing the medicinal benefits, as well as their mechanisms of action including the best possible ways to consume garlic. Allicin (diallyl-thiosulfinate) is one of the major organosulfur compounds in garlic considered to be biologically active. In this article, I review the chemistry of allicin and its stability during processing and storage, in-vivo and in-vitro functionality of allicin, and other functional components. In addition, I explore other potential alternative approaches of making its derivatives and their use for health benefits.
The present study was conducted to evaluate the effectiveness of aged black garlic (ABG) extract in alleviating obesity and hyperlipidemia, and regulating antioxidant properties in rats fed high-fat diet. Six-week old male Sprague-Dawley rats were separately fed for 5 weeks with two types of diets; a normal diet (ND) or high-fat diet (HD). Then rats fed HD were randomly assigned into five groups and fed one of the followings: a carrier (control), ABG extract (100, 250 and 500 mg/kg body weight) or simvastatin (1 mg/kg body weight) for another 5 weeks. The body and fat-pad weight, lipid parameter, antioxidant enzyme activity and lipid peroxidation (LPO) in serum and hepatic was investigated. ABG extract significantly lowered body and adipose tissue weight relative to the control. ABG extract significantly improved lipid profile by decreasing serum triglyceride and hepatic total cholesterol compared with the control. ABG extract-treated groups were also observed significant increases glutathione (GSH):oxidized GSH ratio in serum and hepatic compared with the control and near to the level of the normal. Consumption of ABG extract significantly decreased serum LPO level relative to the control. Based on these results, we suggest that the administration of ABG extract improves the body weight gain and dyslipidemia via the suppression of body fat and alteration in lipid profiles and antioxidant defense system.
Hyperglycemia in the diabetic state increases oxidative stress and antioxidant therapy can be strongly correlated with decreased risks for diabetic complications. The purpose of this study is to determine antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes. The antioxidant activity of garlic and aged black garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity (TEAC) assay. Three week-old db/db mice were fed AIN-93G diet or diet containing 5% freeze-dried garlic or aged black garlic for 7 weeks after 1 week of adaptation. Hepatic levels of lipid peroxides and activities of antioxidant enzymes were measured. TEAC values of garlic and aged black garlic were 13.3 +/- 0.5 and 59.2 +/- 0.8 micromol/g wet weight, respectively. Consumption of aged black garlic significantly decreased hepatic thiobarbituric acid reactive substances (TBARS) level compared with the garlic group which showed lower TBARS level than control group (p<0.05). Activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) of garlic and aged black garlic group were significantly elevated compared to the control group. Catalase (CAT) activity of aged black garlic group was increased compared with the control group. These results show that aged black garlic exerts stronger antioxidant activity than garlic in vitro and in vivo, suggesting garlic and aged black garlic, to a greater extent, could be useful in preventing diabetic complications.
Tannic acid (TA), a plant polyphenol, has been described as having antimutagenic, anticarcinogenic and antioxidant activities. Since it is a potent chelator of iron ions, we decided to examine if the antioxidant activity of TA is related to its ability to chelate iron ions. The degradation of 2-deoxyribose induced by 6 microM Fe(II) plus 100 microM H2O2 was inhibited by TA, with an I50 value of 13 microM. Tannic acid was over three orders of magnitude more efficient in protecting against 2-deoxyribose degradation than classical *OH scavengers. The antioxidant potency of TA was inversely proportional to Fe(II) concentration, demonstrating a competition between H2O2 and AT for reaction with Fe(II). On the other hand, the efficiency of TA was nearly unchanged with increasing concentrations of the *OH detector molecule, 2-deoxyribose. These results indicate that the antioxidant activity of TA is mainly due to iron chelation rather than *OH scavenging. TA also inhibited 2-deoxyribose degradation mediated by Fe(III)-EDTA (iron = 50 microM) plus ascorbate. The protective action of TA was significantly higher with 50 microM EDTA than with 500 microM EDTA, suggesting that TA removes Fe(III) from EDTA and forms a complex with iron that cannot induce *OH formation. We also provided evidence that TA forms a stable complex with Fe(II), since excess ferrozine (14 mM) recovered 95-96% of the Fe(II) from 10 microM TA even after a 30-min exposure to 100-500 microM H2O2. Addition of Fe(III) to samples containing TA caused the formation of Fe(II)n-TA, complexes, as determined by ferrozine assays, indicating that TA is also capable of reducing Fe(III) ions. We propose that when Fe(II) is complexed to TA, it is unable to participate in Fenton reactions and mediate *OH formation. The antimutagenic and anticarcinogenic activity of TA, described elsewhere, may be explained (at least in part) by its capacity to prevent Fenton reactions.
Fundamental anti-oxidative properties of 80% ethanol extract from garlic fermented for the relatively short period of time (40 days at 60-70 degrees C, 85-95% relative humidity) were examined. Superoxide dismutase (SOD)-like activity, scavenging activity against hydrogen peroxide and the polyphenol content of the garlic extract were increased 13-folds, more than 10-folds, and 7-folds, respectively, as compared with those of the control garlic extract. The results indicate that relatively short-term spontaneous fermentation potentiates anti-oxidative properties of garlic in fresh form, which is, at least in part, attributable to the increased level of polyphenols. Since superoxide is the primary upstream radical of the chain reaction with reactive oxygen species and hydrogen peroxide is generated from the scavenging reaction by SOD, the fermented- garlic is suggested to possess desirable anti-oxidative properties.
Historically, garlic (Allium sativum) has been revered as part of a healthful diet. Ancient medical texts from Egypt, Greece, Rome, China, and India prescribed garlic for a number of applications including improving performance, reducing infections, and protection against toxins.[1] These medicinal properties, coupled with its savory characteristics, have made garlic a true cultural icon in many parts of the world.
In this study, black garlic was produced by aging under high temperature (70°C) and high humidity (90% RH) conditions. Then, the physiological activity and antioxidative effects of its extract were compared to those of normal garlic extract. The black garlic extract had a 2.5-fold higher total polyphenol content than that of the normal garlic extract, showing levels of 10.0 mg/g and 3.7 mg/g, respectively. At the 1,000 μg/mL concentration, the black garlic and normal garlic extracts had electron donating abilities of 101.9% and 12.9%, respectively. For their nitritescavenging effects, the normal garlic extract showed slightly higher scavenging activity than the black garlic extract at the 5 mg/mL concentration; whereas the black garlic extract had a slightly higher effect at concentrations above 20 mg/mL. In terms of their superoxide dismutase activities, the black garlic extract showed a 10-fold higher activity as compared to the normal garlic extract at the 20 mg/mL concentration. Furthermore, at 50 mg/mL, the angiotensin converting enzyme inhibitory effects of the normal garlic and black garlic extracts were approximately 52.7% and 88.8%, respectively. These results indicate that the antioxidant activity and ACE inhibitory effects of the black garlic extract were greater than those of the normal garlic extract.
The effect of spices on immediate allergic reaction was evaluated using a newly developed assay method. Using rat basophilic leukemia cells (RBL- 2H3) instead of the conventional method based on histamine release from mast cells, this method permits highly accurate mass screening since β- hexosaminidase is determined as the index of chemical mediator release and a good correlation exists between the amounts of β-hexosaminidase and histamine released from RBL-2H3 cells. Twenty-four spices were investigated for their effect on β-hexosaminidase release from RBL-2H3 cells stimulated with biotinylated IgE-avidin complex. Cinnamon, clove, Japanese pepper, garlic, bay leaves, oregano, thyme, sage and allspice showed release- inhibitory action. This inhibitory action was not caused by cell death. Thus, it appears that some spices exhibit antiallergic activity.
Products of browning reaction of glucosamine were prepared from glucosamine-HCl by incubating it at 37°C for 0-30 days, and the antioxidative activity, reducing power, degree of browning, aminosugar contents, pH, moisture and total nitrogen contents of the products were measured. In addition, the brown products prepared from glucosamine by incubation at 37°C for 0, 15 and 30 days were fractionated by gel filtration using Sephadex G-15, and the antioxidative activity, reducing power, degree of browning and pH of each fraction were also measured.
The results obtained were as follows:
1) When white powder of free glucosamine was allowed to stand for 3 days at 37°C, it transformed to a brown paste.
2) The strongest antioxidative activity was observed in the product obtained after incubation between 20 and 30 days.
3) The increase in antioxidative activity of the products of browning reaction was accompanied by the increase in the degree of browning.
4) The brown products prepared from glucosamine by long incubation were fractionated into fractions according to their molecular weights.
Antioxidative activity was detected in the fractions corresponding to intermediate molecular weight.
Identification of allergen in foods is predominantly reported in relation to food and allergic response ; there have been very few reports on antiallergic components in foods. The effect of vegetable foods on immediate allergic reaction was evaluated using a newly developed assay method. This method is advantageous in that, since it uses rat basophilic leukemia cells (RBL-2H3), cells of high purity are easy to obtain, and a release of chemical mediator determines by colorimetry the enzyme activity of β-hexosaminidase. A total of 44 vegetable foods were investigated for their effects on β-hexosaminidase release from RBL-2H3 cells. Allium plants such as garlic, Chinese chive, Welsh onion, turfed stone leek, onion, and ginger and east Indian lotus showed release-inhibitory action. This inhibitory action was not caused by the cell death. For each of the vegetable foods found to inhibit β-hexosaminidase release, the median inhibitory concentration (IC50) in the reaction mixture was determined. Garlic and Chinese chive showed very strong inhibitory values in IC50, while sweet pepper showed release promotive action as demonstrated by its action of injurying the cells. Thus, it was suggested that vegetable foods were related to the immediate allergy.
The extent to which the excited state molecular oxygen species, singlet oxygen i 02, participates in milk lipid oxidation was considered. Light, copper, and en- zyme catalyzed oxidative reactions were included in the study. The working hy- pothesis was that superoxide anion was produced in the copper and xanthine oxidase systems and that the anion once produced underwent chemical dismuta- tion to singlet oxygen; light-catalyzed reactions produced singlet oxygen direct- ly through mediation of a triplet sensi- tizer. In the presence of a singlet oxygen trapper (1,3-diphenylisobenzofuran) or a single oxygen quencher (1,4-diazaby- cyclo-(2-2-2) octane), lipid oxidation was inhibited. Too, superoxide dismutase acted as a protective agent against lipid oxidation by catalyzing superoxide dis- mutation to ground state oxygen, thus circumventing singlet-generating sponta- neous dismutation. Singlet oxygen is the immediate source of the hydroperoxides that initiate lipid oxidation catalyzed by the three agents.
Control of hyperglycemia and dyslipidemia is strongly correlated with decreased risk for cardiovascular disease, the most common and fatal diabetic complication. The purpose of this study is to determine the effects of garlic and aged black garlic on glycemic control and blood lipid profile in animal model of type 2 diabetes. Three week-old db/db mice (C57BL/Ks, n=21) were fed AIN-93G semipurified diet or diet containing 5% freeze-dried garlic or aged black garlic for 7 weeks after 1 week of adaptation. Fasting serum glucose, insulin, triglyceride, total cholesterol, and HDL-cholesterol and blood glycated hemoglobin were measured. Body weight and food intake of garlic and aged black garlic group were not significantly different from those of the control group. Fasting serum glucose and blood glycated hemoglobin levels were significantly decreased and insulin level was significantly increased in garlic group compared with control group (p<0.05). Consumption of aged black garlic significantly decreased homeostasis model assessment for insulin resistance (HOMA-IR) and tended to decrease serum glucose. Garlic consumption significantly decreased total cholesterol, while aged black garlic significantly reduced serum total cholesterol and triglyceride and increased HDL-cholesterol levels. These results suggest that garlic exerts hypoglycemic and hypocholesterolemic effect and aged black garlic improved insulin sensitivity and dyslipidemia in db/db mice.
Tannic acid (TA), a plant polyphenol, has been described as having antimutagenic, anticarcinogenic and antioxidant activities. Since it is a potent chelator of iron ions, we decided to examine if the antioxidant activity of TA is related to its ability to chelate iron ions. The degradation of 2-deoxyribose induced by 6 μM Fe(II) plus 100 μM H2O2 was inhibited by TA, with an I50 value of 13 μM. Tannic acid was over three orders of magnitude more efficient in protecting against 2-deoxyribose degradation than classical ⋅OH scavengers. The antioxidant potency of TA was inversely proportional to Fe(II) concentration, demonstrating a competition between H2O2 and AT for reaction with Fe(II). On the other hand, the efficiency of TA was nearly unchanged with increasing concentrations of the ⋅OH detector molecule, 2-deoxyribose. These results indicate that the antioxidant activity of TA is mainly due to iron chelation rather than ⋅OH scavenging. TA also inhibited 2-deoxyribose degradation mediated by Fe(III)-EDTA (iron=50 μM) plus ascorbate. The protective action of TA was significantly higher with 50 μM EDTA than with 500 μM EDTA, suggesting that TA removes Fe(III) from EDTA and forms a complex with iron that cannot induce ⋅OH formation. We also provided evidence that TA forms a stable complex with Fe(II), since excess ferrozine (14 mM) recovered 95–96% of the Fe(II) from 10 μM TA even after a 30-min exposure to 100–500 μM H2O2. Addition of Fe(III) to samples containing TA caused the formation of Fe(II)n–TA, complexes, as determined by ferrozine assays, indicating that TA is also capable of reducing Fe(III) ions. We propose that when Fe(II) is complexed to TA, it is unable to participate in Fenton reactions and mediate ⋅OH formation. The antimutagenic and anticarcinogenic activity of TA, described elsewhere, may be explained (at least in part) by its capacity to prevent Fenton reactions.
This study was designed to investigate the effect on treatments of garlic and the improvement of lipids in dietary-induced hyperlipidemic rats. Rats were administrated 1% cholesterol to induce hyperlipidemia and were fed diets containing fresh garlic powder (FGP), steamed garlic powder (SGP) and black garlic powder (BGP) by 3% (w/w) for 4 weeks. Body weight gain and food efficiency was not significantly different between control and garlic powder fed groups. Liver weight was significantly higher in control and SGP fed groups. Blood glucose was decreased in FGP and BGP fed groups than control group. The concentration of total lipid was significantly decreased in BGP group. Total cholesterol and triglyceride of serum were significantly lower in garlic powder fed groups than control group. HDL-cholesterol was significantly higher, LDL-, and VLDL-cholesterol were significantly lower in the garlic powder fed groups than the control group. Activities of serum GOT was lower in SGP fed group than control group. Total hepatic lipid and cholesterol concentration were conspicuously decreased by garlic powder fed groups. TBARS concentration of liver was significant different for the added garlic powder administration. Antioxidant activity of liver tended to increase in garlic powder fed groups compared with control group. In this result, we suggest the preventive effect of black garlic against the atherosclerotic process and the improvement of hyperlipidemia through the removal of cholesterol.
One of the effective means of adding value to agricultural produce is the development of functional foods or dietary supplements enriched with antioxidants. This process involves extraction of antioxidant rich fractions from their sources and then testing for antioxidant activity prior to adding these back to the foods or packing into pills or capsules. Ideally, the antioxidant activity should be tested using both in vitro and in vivo techniques but due to the high cost of conducting animal and human feeding trials, many products undergo only in vitro testing. This review describes popular methods commonly used for testing antioxidant activity in vitro, with particular reference to their reliability, efficiency, accessibility and biological relevance. Copyright © 2006 Society of Chemical Industry
Iron was released from ferritin by both cysteine and ascorbate at the pH found in muscle foods (5.5-6.9). The rate of iron release from ferritin was influenced by temperature and ferritin and reducing agent concentrations. Storing beef muscle at 4°C for 11 days resulted in a decrease in the concentration of ferritin antibody precipitatable iron, suggesting that iron is released from ferritin in situ. Physiological concentrations of ferritin catalyzed lipid oxidation in vitro, and heating ferritin increased the rate of lipid oxidation. These data suggest that ferritin could be involved in the development of off-flavors in both cooked and uncooked muscle foods.
IntroductionSummaryAcknowledgmentsReferences
Garlic (Allium sativum) and onion (Allium cepa) are two food ingredients widely used in our gastronomy. Moreover, garlic and onion extracts have been recently reported to be effective in cardiovascular disease, because of their hypocholesterolemic, hypolipidemic, anti-hypertensive, anti-diabetic, antithrombotic and anti-hyperhomocysteinemia effects, and to possess many other biological activities including antimicrobial, antioxidant, anticarcinogenic, antimutagenic, antiasthmatic, immunomodulatory and prebiotic activities. Given the importance of these vegetables and derived supplements as much in feeding as in therapeutic, in the present work, their main biological activities have been reviewed, indicating the compounds responsible for each one of them. In addition, the influence of the processing on the bioactivity and the adverse effects and interactions with different medications have also been considered.
The antioxidant activities of the methanolic extract of Cinnamomum verum barks (CBE) were evaluated with reference to antioxidant compounds like butylated hydroxyl anisole, trolox and ascorbic acid. By virtue of their hydrogen donating ability, all of the tested compounds and CBE exhibited reducing power. They were found to be potent in free radical scavenging activity especially against DPPH radicals and ABTS radical cations. The hydroxyl (OH) and superoxide radicals were also scavenged by the tested compounds. CBE also exhibited metal chelating activity. The peroxidation inhibiting activity of CBE recorded using a linoleic acid emulsion system, showed very good antioxidant activity.
There is mounting evidence that garlic extracts possess significant anticancer actions. However, no studies have been reported on the effects of aged black garlic extracts (ABGE) on gastric cancer in vitro or in vivo. To examine the potential action of ABGE against gastric cancer, the present study evaluated its effect on the inhibition of cell proliferation and induction of apoptosis in SGC-7901 human gastric cancer cells. Additionally, we performed an in vivo study by inoculating the murine foregastric carcinoma cell line in Kunming mice and treating them with various doses of ABGE (0, 200, 400 and 800 mg/kg, intraperitoneally) for 2 weeks. Dose-dependent apoptosis was detected in ABGE-treated cells in in vitro studies. In tumor-bearing mice, significant antitumor effects of ABGE were observed, such as growth inhibition of inoculated tumors. Further investigation of serum superoxide dismutases, glutathione peroxidase, interleukin-2 and the increased indices of spleen and thymus indicated that the anticancer action of ABGE may be partly due to its antioxidant and immunomodulative effects.
The hepatoprotective effect of aged black garlic (ABG) against ethanol-induced oxidative liver damage was investigated in adult male Sprague-Dawley rats for 4 weeks. Rats were divided into three groups: a saline (WT) group, an ethanol (ET) group (15 mL/kg of body weight 20% [wt/vol] ethanol), and an ethanol + ABG (ET+ABG) group (ethanol + 100 mg/kg of body weight ABG). ABG administration led to decreased epididymal and total fat pad (P<.05) and liver weights, ameliorated prominent fatty changes around the portal triad, and reduced fat accumulation in liver. ABG caused a significant decrease of the alcohol-induced increases in hepatic activities of aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, and lactate dehydrogenase. Cytochrome P450 2E1 activity was reduced by 55%, whereas the activities of glutathione S-transferase and quinine reductase were increased by 1.5-fold (P<.05) and fourfold (P<.05), respectively, in the ET+ABG group compared with the ET group. ABG treatment significantly decreased the thiobarbituric acid-reactive substances level in liver, heart, and plasma. Glutathione content and the activities of antioxidant enzymes such as glutathione peroxidase, glutathione reductase, and catalase in liver were significantly enhanced. Furthermore, the oxidative damage to blood lymphocyte DNA caused by chronic alcohol ingestion was significantly decreased in the ET+ABG group. In conclusion, ABG has strong antioxidative properties and may be a promising agent for protecting against chronic alcohol-induced liver damage.
Aged black garlic is a type of fermented garlic (Allium sativum) which has been used in Oriental countries for a long time because of various biological properties of garlic derivatives. The current study explored the potential of the chloroform extract of aged black garlic (CEABG) in attenuating the activities of adhesion molecules in tumor necrosis factor-α (TNF-α)-stimulated human umbilical vein endothelial cells (HUVECs). The study was performed on HUVECs that were pretreated with 30 μg/mL of CEABG before TNF-α treatment. Treatment of HUVECs with CEABG significantly inhibited TNF-α-induced reactive oxygen species (ROS) formation. HUVECs treated with CEABG showed markedly suppressed TNF-α-induced mRNA expression of VCAM-1, but little alteration in ICAM-1 and E-selectin mRNA expression. CEABG treatment also significantly decreased the TNF-α-induced cell surface and total protein expression of VCAM-1 without affecting ICAM-1 and E-selectin expression. In addition, treatment of HUVECs with CEABG markedly reduced THP-1 monocyte adhesion to TNF-α-stimulated HUVECs. Furthermore, CEABG significantly inhibited NF-κB transcription factor activation in TNF-α-stimulated HUVECs. The data provide new evidence of the antiinflammatory properties of CEABG that may have a potential therapeutic use for the prevention and treatment of vascular diseases such as atherosclerosis through mechanisms involving the inhibition of VCAM-1 expression and NF-κB activation in vascular endothelial cells.
The RBL-2H3 cell line is a commonly used histamine-releasing cell line used in inflammation, allergy and immunological research. Quite commonly, it is referred to in research papers as a mast cell line, despite the fact that it is derived from basophils. There is also a lack of consistency, both between different research groups using the same cell line and with both mast cell and basophil physiology. The review follows the development of the RBL-2H3 cell line from its inception and then goes on to assess the nature of the cell line in terms of its characteristics and its response to various stimuli. The relationship of this cell line to the various mast cell subtypes and basophils is discussed and it is concluded that while the RBL-2H3 cell line shares some characteristics with both mast cells and basophils, it is not fully representative of either.
Immediate allergy is caused by a chemical mediator released from basophile and mast cells via cell degranulation due to reaction between an immunoglobulin E (IgE) antibody, bound with the IgE receptor on the cell membrane, and an antigen. The present authors have established a new method for assaying the enzyme activity of beta-hexosaminidase as an index of chemical mediator release. Using cultured cells instead of conventional methods based on histamine release from mast cells, the present method permits highly accurate mass screening since it uses a well-established cell line of rat basophilic leukemia cells (RBL-2H3). The effects of metal elements on immediate allergic reaction were evaluated using a newly developed assay system. A total of 38 metal elements were investigated for effects on immediate allergic reactions in vitro. These elements were classified by five types on the basis of action on beta-hexosanimidase release: 1) those which showed very strong inhibitory action, such as ZnCl2 and ZrCl4, 2) those which showed relatively strong inhibitory action, such as CdCl2 and CuCl2, 3) those which showed relatively weak inhibitory action, such as CoCl2 and Pb(NO3)2, 4) those which showed neither inhibitory nor promoting action, such as MnCl2 and SrCl2, and 5) AgNO3, which alone showed promoting action.
A novel series of 2-O-alkylascorbic acids (5a-u) was synthesized, and their scavenging activities against active oxygen species as well as their suppressive effects on the arrhythmias in rat heart ischemia-reperfusion models were evaluated. Some 2-O-alkylascorbic acids (5e-1) exhibited potent inhibiting activities against lipid peroxidation in rat brain homogenates and in alleviating effects in the ischemia-reperfusion models. Studies on the structure-activity relationship demonstrated that a free 3-enolic hydroxyl group and the longer alkyl chains substituted on the 2-hydroxyl group of ascorbic acid were beneficial for the biological and pharmacological activities. 2-O-Octadecylascorbic acid (5k, CV-3611), one of the most potent and promising compounds, markedly inhibited lipid peroxidation (IC50 = 4.3 X 10(-6) M) and alleviated myocardial lesions induced by ischemia-reperfusion at an oral dose of 1 mg/kg in rats.
We have used spin-trapping techniques to identify radical species formed during the NADPH-stimulated peroxidation of rat hepatic microsomes. Using 5,5-dimethyl-1-pyrroline-1-oxide, we have confirmed the presence of substantial quantities of superoxide but found evidence for the formation of only small quantities of hydroxyl radical. Use of the spin traps N-tert-butyl-alpha-4-pyridylnitrone-1-oxide and 2-methyl-2-nitroso-1-propanol have allowed us to determine that lipid peroxyl radicals are the predominant "lipid-type" radical found in peroxidizing microsomes under aerobic conditions. These data suggest that microsomal lipid dienyl radicals react with molecular oxygen at near diffusion-controlled rates.
A tetrazolium salt has been used to develop a quantitative colorimetric assay for mammalian cell survival and proliferation. The assay detects living, but not dead cells and the signal generated is dependent on the degree of activation of the cells. This method can therefore be used to measure cytotoxicity, proliferation or activation. The results can be read on a multiwell scanning spectrophotometer (ELISA reader) and show a high degree of precision. No washing steps are used in the assay. The main advantages of the colorimetric assay are its rapidity and precision, and the lack of any radioisotope. We have used the assay to measure proliferative lymphokines, mitogen stimulations and complement-mediated lysis.
Onion and garlic contain many sulfur containing active principles mainly in the form of cysteine derivatives, viz. S-alkyl cysteine sulfoxides which decompose into a variety of thiosulfinates and polysulfides by the action of an enzyme allinase on extraction. Decomposed products are volatile and present in the oils of onion and garlic. They possess antidiabetic, antibiotic, hypocholesterolaemic, fibrinolytic and various other biological actions. In addition to free sulfoxides in alliums, there are nonvolatile sulfur-containing peptides and proteins which possess various activities and thus make these vegetables as an important source of therapeutic agents. As allyl and related sulfoxides are inhibiting thiol group enzymes, alliums are to be used only in limited quantities.
Antigen (Ag)-stimulated mast cells induce synthesis and production of cytokines including tumor necrosis factor (TNF)-alpha and interleukin (IL)-6 with proinflammatory and immune regulatory properties. Expression of TNF-alpha and IL-6 was regulated by a transcription factor, nuclear factor (NF)-kappaB. The iridoid glycoside, aucubin, has been found as a natural constituent of many traditional oriental medicinal plants. We studied the effect of aucubin on the TNF-alpha and IL-6 expression in Ag-stimulated rat basophilic leukemia (RBL)-2H3 mast cells. We show that aucubin inhibited Ag-induced TNF-alpha and IL-6 production and expression in a dose-dependent manner with IC(50) of 0.101 and 0.19 microg/ml, respectively. Maximal inhibition of TNF-alpha and IL-6 production was 73 +/- 4.3% and 88.8 +/- 5%, respectively. Aucubin also inhibited Ag-induced nuclear translocation of p65 subunit of NF-kappaB and degradation of IkappaBalpha. Inhibition of NF-kappaB activation by aucubin might be specific since activator protein-1 binding activity was not affected. In conclusion, these results suggest that aucubin is a specific inhibitor of NF-kappaB activation in mast cells, which might explain its beneficial effect in the treatment of chronic allergic inflammatory diseases.
Garlic has played an important dietary and medicinal role throughout the history of mankind. In some Western countries, the sale of garlic preparations ranks with those of leading prescription drugs. The therapeutic efficacy of garlic encompasses a wide variety of ailments, including cardiovascular, cancer, hepatic and microbial infections to name but a few. However, the elucidation of its mechanism for therapeutic action has proved to be more elusive and a unifying theory, which could account for its reported multifarious activities, is yet to emerge. Reactive oxygen species (ROS) seem to be at the core of many disease processes and it is an attractive and convenient hypothesis that garlic might exert its activities through modulatory effects on ROS. A literature search on garlic and its antioxidant potential churned up a surprisingly large amount of data, some of it good, some bad and some of its definitely ugly.
Various preparations of garlic, mainly aged garlic extract (AGE), have been shown to have promising antioxidant potential. However, the presence of more than one compounds in garlic, with apparently opposite biological effects, has added to the complexity of the subject. Raw garlic homogenate has been reported to exert antioxidant potential but higher doses have been shown to be toxic to the heart, liver and kidney.
So where do we stand today on this issue of garlic? Is garlic always good for health? How safe is it? Is it necessary to isolate the antioxidant compounds for its medicinal use in a more effective way? These issues are addressed in this review. Copyright
Therapeutic values of onion (Allium cepa L) and garlic (Allium sativum L)
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