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Liu T, Niu Y, Cheng K, Fei Q, Liu D. Exploring the formation pathway and antioxidant properties of the sugar-smoking pigment 5-GGMF. Food Chem 2024; 442:138406. [PMID: 38219571 DOI: 10.1016/j.foodchem.2024.138406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 12/21/2023] [Accepted: 01/07/2024] [Indexed: 01/16/2024]
Abstract
The present study aimed to elucidate the pathway of pigment formation and identify the source of antioxidant activity during sugar smoking. Building upon previous research, this investigation replicated the sucrose cleavage process involved in sugar-smoking through model reactions to obtain distinct model reaction products. The products were analyzed using various techniques such as ultraviolet-visible spectrometry, Fourier-transform infrared spectroscopy, high-performance liquid chromatography, and high-performance liquid chromatography-tandem mass spectrometry. The findings revealed that the pyrolysis of sucrose at 330 °C yielded glucose and fructose, with fructose pyrolysis producing significantly more 5-HMF than glucose. Moreover, the antioxidant capacity of 5-HMF was found to make a substantial contribution. The primary source of 5-HMF was identified as fructose resulting from the cleavage of sucrose at 330 °C, while the primary pathway for the formation of the sugar-smoking pigment 5-GGMF was attributed to the intermolecular dehydration of 5-HMF and glucose at 150 °C.
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Affiliation(s)
- Teng Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Yumin Niu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Kexin Cheng
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Qichao Fei
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
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2
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Qiu Z, Li L, Du H, Chen H, Chen G, Zheng Z, Xiao H. Physicochemical, Structural, and Functional Properties of Fructans from Single-Clove Garlic and Multiclove Garlic: A Comparison. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7818-7831. [PMID: 38466922 DOI: 10.1021/acs.jafc.3c07898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/13/2024]
Abstract
This study aimed to compare the structural features and functional properties of polysaccharides from single-clove garlic (SGPs) and multiclove garlic (MGPs) and to establish their structure-function relationships. Both SGPs and MGPs were identified as fructans consisting mainly of →1)-β-d-Fruf (2→ and →6)-β-d-Fruf (2→ residues but differed in average molecular weights (6.76 and 5.40 kDa, respectively). They shared similar thermodynamic properties, X-ray diffraction patterns, and high gastrointestinal digestive stability. These two purified fructans could dose-dependently scavenge free radicals, reduce oxidized metals, and effectively alleviate metronidazole-induced oxidative stress and CuSO4-induced inflammation in zebrafish via inhibiting the overexpression of inflammation-related proteins and cytokines. SGPs showed lower free radical scavenging activity in vitro than MGPs but higher antioxidant and anti-inflammatory activities in vivo. Taken together, the molecular weight was the main structural difference between the two garlic fructans of different varieties, which is a potential reason for their differences in biological activities.
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Affiliation(s)
- Zhichang Qiu
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Lingyu Li
- Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Huiyun Chen
- Institute of Agricultural Processing Research, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315040, China
| | - Gang Chen
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou, Zhejiang 311300, China
| | - Zhenjia Zheng
- Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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3
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Utama GL, Rahmi Z, Sari MP, Hanidah II. Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic ( Allium sativum L.). Curr Res Food Sci 2024; 8:100717. [PMID: 38559380 PMCID: PMC10978486 DOI: 10.1016/j.crfs.2024.100717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 01/03/2024] [Accepted: 01/30/2024] [Indexed: 04/04/2024] Open
Abstract
Background Black garlic is one of the functional food products made from garlic which is processed through aging to improve sensory value and nutritional quality. Aging conditions has a major impact on the psychochemical and functional properties changes of black garlic which is closely related to organosulfur compounds and polysaccharides as the largest component in garlic. Scope and approach The method used in this research is a systematic review with the aim of research to determine the relationship between reactions during aging and changes in organosulfur, polysaccharides and non-enzymatic browning product compounds as well as the function of black garlic by focusing on certain aspects of aging including temperature, humidity, time, microorganism activity, and pre-treatment application. Key findings and conclusions Maillard reaction and polysaccharide degradation are still be the dominant reactions and play an important role in black garlic production. High hydrostatic pressure pretreatment could maintains the quality of black garlic so that the black garlic has the same taste characteristics as black garlic in general. Antioxidant properties in black garlic shown increase during thermal treatment. In addition, it is known that the activity of microorganisms plays a role and being potential to increase the quality value of black garlic as well as the antimicrobial activity.
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Affiliation(s)
- Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung, 40132, Indonesia
| | - Zahida Rahmi
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Meli Puspita Sari
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - In-in Hanidah
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
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4
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Yang G, Yang Q, Beta T, Liu Q, Zhu Z, Shen F. Protective effects of melanoidins from black garlic on zearalenone-induced toxicity in zebrafish embryonic developmental model. Comp Biochem Physiol C Toxicol Pharmacol 2024; 276:109789. [PMID: 37951285 DOI: 10.1016/j.cbpc.2023.109789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/29/2023] [Accepted: 11/08/2023] [Indexed: 11/13/2023]
Abstract
Zearalenone (ZEN), a ubiquitous mycotoxin that widely occurs in grain and foodstuff may induce serious toxic effects after accumulation in vivo. Melanoidins (MLDs) have shown multiple bio-functional properties such as antioxidant, anti-bacterial and prebiotic activities. Black garlic exhibits several advantages over fresh garlic related to health improvement. In this study, the alleviative effects of black garlic MLDs on ZEN-induced toxicity and the potential mechanisms were studied using zebrafish embryonic developmental model. The results showed that MLDs restored the ZEN-induced adverse influences on zebrafish embryonic development, including delay in hatching time, morphological abnormality and the impairment of nervous development. Further studies showed that MLDs significantly inhibited the ZEN-induced production of reactive oxygen species (ROS) and enhanced the intrinsic antioxidant ability by increasing the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT) and the content of glutathione (GSH). In addition, co-exposure of MLDs significantly inhibited the ZEN-stimulated cellular apoptosis in zebrafish larvae through down-regulation of pro-apoptotic genes of bax, caspase-3 and caspase-9 and up-regulation of anti-apoptotic gene bcl-2. Moreover, MLDs inhibited the in vivo accumulation of ZEN in zebrafish larvae. To sum up, MLDs attenuated the ZEN-induced zebrafish embryonic developmental toxicity through suppression of the oxidative stress and intervention on mitochondria apoptosis pathway as well as inhibiting the absorption of ZEN in zebrafish embryos/larvae. The results suggest that black garlic MLDs have potential to be used as a functional ingredient against the adverse effects of exogenous toxins.
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Affiliation(s)
- Guangchao Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China. https://twitter.com/Guangchao666
| | - Qian Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
| | - Trust Beta
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - Qin Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
| | - Zhenzhu Zhu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Fei Shen
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
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5
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Kilic-Buyukkurt O, Kelebek H, Bordiga M, Keskin M, Selli S. Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review. Heliyon 2023; 9:e19056. [PMID: 37664728 PMCID: PMC10469958 DOI: 10.1016/j.heliyon.2023.e19056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/01/2023] [Accepted: 08/09/2023] [Indexed: 09/05/2023] Open
Abstract
Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment. The undesirable pungent odor of the white garlic disappears and the black garlic product with a sweet-sour flavor is formed after various reactions during the applied heat process. As a result, black garlic is more preferred and easily consumed by the consumers compared to white garlic. This review aims to summarize the studies on the changes in the odorants during the heat treatment employed in the production of black garlic as well as the factors affecting the changes in the aroma and aroma-active compounds and the use of molecular sensory science (MSS) approach, which has been applied in recent years as a new method for the determination of the aroma compounds. This work revealed that the use of the MSS on the aroma changes in black garlic is quite limited in the literature. Thus, more studies are needed to understand the aroma changes that occur during the formation of black garlic from white garlic in more detail.
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Affiliation(s)
- Ozlem Kilic-Buyukkurt
- Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760, Osmaniye, Türkiye
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”. Largo Donegani 2, 28100 Novara, Italy
| | - Muharrem Keskin
- Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, Türkiye
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Türkiye
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6
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Sunanta P, Kontogiorgos V, Pankasemsuk T, Jantanasakulwong K, Rachtanapun P, Seesuriyachan P, Sommano SR. The nutritional value, bioactive availability and functional properties of garlic and its related products during processing. Front Nutr 2023; 10:1142784. [PMID: 37560057 PMCID: PMC10409574 DOI: 10.3389/fnut.2023.1142784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Accepted: 07/03/2023] [Indexed: 08/11/2023] Open
Abstract
Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti-cancer properties. Diallyl sulfide, diallyl disulfide, triallyl trisulfide, phenolics, flavonoids, and others are the most commercially recognized active ingredients in garlic and its products. In recent years, global demand for medicinal or functional garlic has surged, introducing several products such as garlic oil, aged garlic, black garlic, and inulin into the market. Garlic processing has been demonstrated to directly impact the availability of bioactive ingredients and the functionality of products. Depending on the anticipated functional qualities, it is also recommended that one or a combination of processing techniques be deemed desirable over the others. This work describes the steps involved in processing fresh garlic into products and their physicochemical alterations during processing. Their nutritional, phytochemical, and functional properties are also reviewed. Considering the high demand for functional food, this review has been compiled to provide guidance for food producers on the industrial utilization and suitability of garlic for new product development.
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Affiliation(s)
- Piyachat Sunanta
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai, Thailand
- Plant Bioactive Compound Laboratory (BAC), Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Vassilis Kontogiorgos
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Tanachai Pankasemsuk
- Department of Plant and Soil Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Kittisak Jantanasakulwong
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Pornchai Rachtanapun
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Phisit Seesuriyachan
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory (BAC), Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
- Department of Plant and Soil Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
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7
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Villaño D, Marhuenda J, Arcusa R, Moreno-Rojas JM, Cerdá B, Pereira-Caro G, Zafrilla P. Effect of Black Garlic Consumption on Endothelial Function and Lipid Profile: A Before-and-After Study in Hypercholesterolemic and Non-Hypercholesterolemic Subjects. Nutrients 2023; 15:3138. [PMID: 37513556 PMCID: PMC10385333 DOI: 10.3390/nu15143138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
BACKGROUND Black garlic is obtained from raw garlic (Allium sativum L.), by a fermentation process, under humidity and heat treatment, showing a high concentration of organosulfur compounds, which have been related to benefits in the prevention or delay of cardiovascular diseases (CVDs). The objective of the research was to evaluate whether long-term consumption of black garlic improves endothelial function and lipid profile in subjects with hypercholesterolemia. METHODS Single center, controlled clinical trial with two branches: Hypercholesterolemia vs. Healthy condition. Sixty-two subjects of both sexes were distributed in two groups, the hypercholesterolemia group (n = 31) (total cholesterol (TC) range 200-300 mg/dL and low-density lipoprotein (LDL)-cholesterol range 135-175 mg/dL) and the healthy group (n = 31). The intervention consisted of the ingestion of 4 cloves of black garlic (12 g) daily for 12 weeks. RESULTS significant increases in Apolipoprotein (Apo)A1 occurred in both groups: Hypercholesterolemia (Δ 11.8 mg/dL p < 0.001) vs Healthy (Δ 11.1 mg/dL p < 0.001). Besides, significant reductions for endothelial adhesion molecules monocyte chemoattractant protein-1 (MCP-1) (Δ -121.5 pg/mL p = 0.007 vs. Δ -56.3 pg/mL p = 0.015), intracellular adhesion molecule-1 (ICAM-1) (Δ -39.3 ng/mL p < 0.001 vs. Δ 63.5 ng/mL p < 0.001), and vascular cyto-adhesion molecule-1 (VCAM-1) (Δ -144.4 ng/mL p < 0.001 vs. Δ -83.4 ng/mL p = 0.061) were observed, for hypercholesterolemic and healthy subjects, respectively. CONCLUSIONS These data show that black garlic consumption could improve some parameters related to endothelial function and lipid profile, which may have a favorable impact on the risk of CVDs, although more long-term studies are necessary to confirm.
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Affiliation(s)
- Débora Villaño
- Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
| | - Javier Marhuenda
- Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
| | - Raúl Arcusa
- Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
| | - José Manuel Moreno-Rojas
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
| | - Begoña Cerdá
- Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
| | - Gema Pereira-Caro
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
| | - Pilar Zafrilla
- Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
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8
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Aoudeh E, Oz E, Oz F. Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potency. Food Chem 2023; 428:136763. [PMID: 37421662 DOI: 10.1016/j.foodchem.2023.136763] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 06/09/2023] [Accepted: 06/27/2023] [Indexed: 07/10/2023]
Abstract
Nine different black garlic samples aged at varying temperatures and durations were added to the patties at 0.5% and 1% ratios and compared with raw garlic in terms of polycyclic aromatic hydrocarbons (PAHs) formation. The results showed that black garlic caused a reduction in the patties' content of ∑PAH8 by 38.17% to 94.12% compared to raw garlic, with the highest reduction percent in the patties fortified with 1% black garlic aged at 70 °C for 45 days. Beef patties fortified with black garlic reduced human exposure to PAHs from beef patties (from 1.66E to 01 to 6.04E-02 ng-TEQBaP kg-1 bw per day). The negligible cancer risk associated with exposure to PAHs through the consumption of beef patties was confirmed by very low ILCR (incremental lifetime cancer risk) values of 5.44E-14 and 4.75E-12. Finally, patty fortification with black garlic could be suggested as an effective way to reduce PAHs formation and exposure from patties.
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Affiliation(s)
- Eyad Aoudeh
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.
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9
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Jiménez-Amezcua I, González-Prada A, Díez-Municio M, Soria AC, Ruiz-Matute AI, Sanz ML. Simultaneous microwave-assisted extraction of bioactive compounds from aged garlic. J Chromatogr A 2023; 1704:464128. [PMID: 37302253 DOI: 10.1016/j.chroma.2023.464128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/16/2023] [Accepted: 06/01/2023] [Indexed: 06/13/2023]
Abstract
In this work, the simultaneous extraction of bioactives (organosulfur compounds, such as S-allyl-L-cysteine (SAC), carbohydrates, such as neokestose and neonystose, and total phenolic compounds) from aged garlic has been optimized for the first time to obtain multifunctional extracts for further application as food ingredients. Analytical methods using liquid chromatography coupled to mass spectrometry (HPLC-MS) and by hydrophilic interaction liquid chromatography with evaporative light scattering detection (HILIC-ELSD) were also previously optimized. High sensitivity (limits of detection between 0.013 and 0.77 µg mL-1) and appropriate repeatability (< 12%) and accuracy (> 92%) for the analysis of bioactives were achieved. After selecting water as the extraction solvent and microwave-assisted extraction (MAE) as the most efficient technique, operation conditions were optimized using a Box-Behnken experimental design (60 min; 120 °C; 0.05 g mL-1; 1 cycle) to maximize the content of bioactives from different aged garlic samples. Regarding organosulfur compounds, only SAC (traces-2.32 mg g-1 dry sample) and cycloalliin (1.23-3.01 mg g-1 dry sample) were detected in all samples, while amino acids such as arginine (0.24-3.45 mg g-1 dry sample) and proline (0.43-3.91 mg g-1 dry sample) were, in general, the most abundant. Bioactive carbohydrates (from trisaccharides to nonasaccharides) were only detected in fresh garlic and aged garlic processed under mild conditions, whereas all garlic extracts showed antioxidant activity. The developed MAE methodology is shown as a successful alternative to other procedures for the simultaneous extraction of aged garlic bioactives intended by the food and nutraceutical industries, among others.
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Affiliation(s)
- I Jiménez-Amezcua
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain; Pharmactive Biotech Products SLU, Faraday, 7, Madrid 28049, Spain
| | - A González-Prada
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain
| | - M Díez-Municio
- Pharmactive Biotech Products SLU, Faraday, 7, Madrid 28049, Spain
| | - A C Soria
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain
| | - A I Ruiz-Matute
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain
| | - M L Sanz
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain.
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10
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Song X, Xue L, Geng X, Wu J, Wu T, Zhang M. Structural Characteristics and Immunomodulatory Effects of Melanoidins from Black Garlic. Foods 2023; 12:foods12102004. [PMID: 37238824 DOI: 10.3390/foods12102004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/08/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Melanoidins are considered to have several biological activities. In this study, black garlic melanoidins (MLDs) were collected using ethanol solution extraction; 0%, 20%, and 40% ethanol solutions were used for chromatography. Three kinds of melanoidins were produced by macroporous resin, named MLD-0, MLD-20, and MLD-40. The molecular weight was determined, and the infrared and microscopic structures were studied. In addition, Balb/c mice were induced with cyclophosphamide (CTX) to establish an immune deficiency model to evaluate the immune efficacy of black garlic melanoidins (MLDs). The results showed that MLDs restored the proliferation and phagocytosis ability of macrophages, and the proliferation activity of B lymphocytes in the MD group was 63.32% (♀) and 58.11% (♂) higher than that in the CTX group, respectively. In addition, MLDs alleviated the abnormal expression of serum factors such as IFN-γ, IL-10, and TNF-α. 16SrDNA sequencing of intestinal fecal samples of mice showed that MLDs changed the structure and quantity of intestinal flora, and especially that the relative abundance of Bacteroidaceae was significantly increased. The relative abundance of Staphylococcaceae was significantly reduced. These results showed that MLDs improved the diversity of intestinal flora in mice, and improved the adverse state of immune organs and immune cells. The experiments confirm that black garlic melanoidins have potential value in immune activity, which provides an important basis for the development and utilization of melioidosis.
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Affiliation(s)
- Xiwang Song
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Liangyu Xue
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xiaoyuan Geng
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jianfu Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Min Zhang
- China-Russia Agricultural Products Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China
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11
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Chang WC, Lin WC, Wu SC. Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing. Foods 2023; 12:foods12081584. [PMID: 37107378 PMCID: PMC10137468 DOI: 10.3390/foods12081584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 03/29/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated. The present study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP) in the production of black garlic jam. The highest antioxidant activities, including the DPPH scavenging, total antioxidant capacity, and reducing power (86.23%, 88.44%, and A700 = 2.48, respectively), were observed in black garlic that had been aged for 30 days. Similarly, the highest total phenols and flavonoids were observed in black garlic that had been aged for 30 days (76.86 GAE/g dw and 13.28 mg RE/g dw, respectively). The reducing sugar in black garlic was significantly increased to about 380 (mg GE/g dw) after 20 days of aging. The free amino acids in black garlic were decreased time-dependently to about 0.2 mg leucine/g dw after 30 days of aging. For the browning indexes of black garlic, the uncolored intermediate and browning products were increased in a time-dependent manner and reached a plateau at day 30. Another intermediate product in the Maillard reaction, 5-hydroxymethylfurfural (5-HMF), was observed in concentrations that increased to 1.81 and 3.04 (mg/g dw) at day 30 and 40, respectively. Furthermore, the black garlic jam made by HPP was analyzed for its texture and sensory acceptance, showing that a 1:1.5:2 ratio of black garlic/water/sugar was the most preferred and was classified as "still acceptable". Our study suggests suitable processing conditions for black garlic and outlines the prominent beneficial effects after 30 days of aging. These results could be further applied in HPP jam production and increase the diversity of black garlic products.
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Affiliation(s)
- Wen-Chang Chang
- Department of Food Sciences, National Chiayi University, Chiayi 600355, Taiwan
| | - Wen-Chun Lin
- Department of Food Sciences, National Chiayi University, Chiayi 600355, Taiwan
| | - She-Ching Wu
- Department of Food Sciences, National Chiayi University, Chiayi 600355, Taiwan
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12
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Akansel B, Yılmaz Oral ZF, Sallan S, Kaban G, Kaya M. Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. Foods 2023; 12:foods12071545. [PMID: 37048366 PMCID: PMC10094117 DOI: 10.3390/foods12071545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/20/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023] Open
Abstract
This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine formation was investigated. Fresh garlic (FG, 1%) was evaluated as the control group. BG (2% and 3%) caused a reduction in the count of lactic acid bacteria while leading to an increase in pH. FG1% gave the highest number of Micrococcus/Staphylococcus, as well as aw value. The thiobarbituric acid reactive substance (TBARS) value increased with increasing BG levels. FG (1%) showed the highest residual nitrite amount (p < 0.05). The scores for color, taste and general acceptability were reduced by the use of BG (p < 0.05). No significant difference was observed between the garlic treatments in terms of N-Nitrosodimethylamine (NDMA) and N-Nitrosodiethylamine (NDEA) when no additional cooking was applied. Cooking time was determined to have no significant effect on NDMA in 3% BG. The use of BG caused an increase in N-Nitrosopiperidine (NPIP) (p < 0.05). As for PCA, a closer correlation between NPIP and the groups containing BG was observed, while there was a strong correlation between NDMA and the FG group cooked for 3 min. The use of BG caused an increase in NPIP, but affected NDMA and NDEA depending on the cooking time.
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Affiliation(s)
- Begüm Akansel
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Zeynep Feyza Yılmaz Oral
- Department of Food Technology, Vocational School of Technical Sciences, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Selen Sallan
- Departmet of Food Processing, Bandırma Vocational School, Bandırma Onyedi Eylül University, TR-10200 Balıkesir, Türkiye
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
- MK Consulting, Ata Teknokent, TR-25240 Erzurum, Türkiye
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13
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Zang B, Qiu Z, Zheng Z, Zhang B, Qiao X. Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment. Foods 2023; 12:foods12071500. [PMID: 37048321 PMCID: PMC10094670 DOI: 10.3390/foods12071500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 04/05/2023] Open
Abstract
Garlic, one of the most popular spices and medical herbs, has a unique pungent flavor and taste. Conventional homogenization and thermal treatment commonly lead to flavor and color deterioration in garlic paste, because allicin is highly susceptible to degradation and reaction. The present study was to investigate the effects of whey protein isolate (WPI) and different levels of high hydrostatic pressure (HHP, 200, 300, 400, 500, and 600 MPa) on the quality of garlic paste. Results showed that the addition of WPI in the homogenization of garlic significantly prevented green discoloration. Furthermore, WPI plus HHP under 500 MPa could better protect the color of garlic paste. Higher pressure (600 MPa) led to WPI aggregation, resulting in higher green color chroma of garlic paste. GC-MS results revealed that the application of WPI and HHP in garlic paste increased the relative level of pungent flavor compounds and decreased those of unpleasant odor compounds. The correlation analysis results revealed that WPI efficiently prevented garlic green discoloration, which is attributed to the thiol group in WPI exchanging the sulfonyl groups in allicin. In consideration of the microbial load, flavor and color quality of garlic paste, the optimal processing conditions were found at 500 MPa for 5 min with 2% WPI addition, extending shelf life to 25 days.
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Affiliation(s)
- Baoyuan Zang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai’an 271018, China
| | - Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai’an 271018, China
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai’an 271018, China
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai’an 271018, China
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai’an 271018, China
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14
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Guo X, Hao Q, Qiao X, Li M, Qiu Z, Zheng Z, Zhang B. An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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15
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Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic. Foods 2023; 12:foods12061227. [PMID: 36981153 PMCID: PMC10048598 DOI: 10.3390/foods12061227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/04/2023] [Accepted: 03/08/2023] [Indexed: 03/17/2023] Open
Abstract
As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in reducing oxidative stress and inflammation. Several BG products with a high SAC content have been developed by thermal processing; however, the optimum conditions for thermal treatment for producing Thai garlic (multicloves) with a high SAC content compared to Chinese garlic (single clove) are still unknown. Moreover, the mechanism underlying the increase in SAC content in BG is unclear. Thus, this study aimed to investigate the optimum thermal condition for developing Thai BG with high SAC content base on methods A (70 °C and 80% RH) and B (60–75 °C and 80–85% RH). The total phenolic contents and antioxidant activities of Thai fresh garlic, Thai BG, and their powder forms were also compared. Method A worked the best for both types of garlic. The results indicated that the SAC content increased significantly after 7 days of fermentation and decreased drastically afterward with prolonged heat treatment. The optimum thermal condition for producing Thai fresh garlic and Chinese fresh garlic with high SAC content was 70 °C and a relative humidity of 80% for 12 days in an industrial fermentation chamber. The SAC content of Thai BG and Chinese BG increased approximately 139- and 122-fold, respectively. Furthermore, significant antioxidant capabilities determined by ferric ion-reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl radical scavenging, and oxygen radical absorbance capacity assays were 34-, 6-, and 3-fold higher, respectively, than those of fresh garlic.
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16
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Onozato M, Nakanoue H, Sakamoto T, Umino M, Fukushima T. Determination of d- and l-Amino Acids in Garlic Foodstuffs by Liquid Chromatography-Tandem Mass Spectrometry. Molecules 2023; 28:molecules28041773. [PMID: 36838762 PMCID: PMC9965777 DOI: 10.3390/molecules28041773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/03/2023] [Accepted: 02/03/2023] [Indexed: 02/16/2023] Open
Abstract
Black garlic is currently attracting interest as a health food and constituent of commercial supplements; however, no data regarding the d-amino acids within black garlic have been reported. Therefore, the amino acid compositions of methanol extracts from fresh and black garlic were compared herein. We investigated the contents of the d- and l-forms of amino acids in commercial fresh, black, and freeze-dried garlic foodstuffs by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using a pre-column chiral derivatization reagent, succinimidyl 2-(3-((benzyloxy)carbonyl)-1-methyl-5-oxoimidazolidin-4-yl) acetate. Several d-amino acids, namely, the d-forms of Asn, Ala, Ser, Thr, Glu, Asp, Pro, Arg, Phe, Orn, Lys, and Tyr, were observed in the methanol extract of black garlic, whereas only d-Ala was detected in that of fresh garlic foodstuffs. These data suggest that several d-amino acids can be produced during fermentation for preparing black garlic.
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Affiliation(s)
- Mayu Onozato
- Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi 274-8510, Japan
| | - Haruna Nakanoue
- Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi 274-8510, Japan
| | - Tatsuya Sakamoto
- Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi 274-8510, Japan
| | - Maho Umino
- Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi 274-8510, Japan
| | - Takeshi Fukushima
- Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi 274-8510, Japan
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17
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The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic. Molecules 2023; 28:molecules28030962. [PMID: 36770627 PMCID: PMC9920204 DOI: 10.3390/molecules28030962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
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).
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18
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Javed M, Ahmed W. Black garlic: A review of its biological significance. J Food Biochem 2022; 46:e14394. [PMID: 36125851 DOI: 10.1111/jfbc.14394] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/09/2022] [Accepted: 08/19/2022] [Indexed: 01/13/2023]
Abstract
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.
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Affiliation(s)
- Mavra Javed
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Waqas Ahmed
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
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19
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Cinar A, Altuntas S, Demircan H, Dundar AN, Taner G, Oral RA. Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Saryono, Sarmoko, Nani D, Proverawati A, Taufik A. Black solo garlic protects hepatic and renal cell function in streptozotocin-induced rats. Front Nutr 2022; 9:962993. [PMID: 36523339 PMCID: PMC9745152 DOI: 10.3389/fnut.2022.962993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 10/26/2022] [Indexed: 11/03/2023] Open
Abstract
Black solo garlic (BSG) has been evaluated for its ability to reduce free radicals; however, the safety test on kidney and liver function has not been evaluated. This study aimed to examine the effect of brewed BSG on the liver (total protein, albumin, glutathione S-transferase/GST) and kidney (urea, creatinine, and β 2 -microglobulin) function in streptozotocin (STZ)-induced white rats. The experimental animals were randomly divided into six groups, each including five animals. The groups consist of the normal control group, the STZ-induced control group, the BSG treatment group with doses 6.5, 13.5, and 26 g/kg body weight, and metformin positive control. After STZ induction, the serum levels of GST, total protein, and albumin are decreased. After treatment with BSG, the serum level of GST, total protein, and albumin increased significantly (p < 0.05). The levels of urea, creatinine, and β2-microglobulin increased after STZ induction. After treatment of BSG, levels of urea, creatinine, and β2-microglobulin are decreased significantly (p < 0.05). These results suggest that BSG use is safe for the liver and kidneys of STZ-induced rats.
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Affiliation(s)
- Saryono
- Department of Nursing, Faculty of Health Sciences, Jenderal Soedirman University, Purwokerto, Indonesia
| | - Sarmoko
- Department of Pharmacy, Faculty of Health Sciences, Jenderal Soedirman University, Purwokerto, Indonesia
- Department of Pharmacy, Sumatera Institute of Technology, South Lampung, Indonesia
| | - Desiyani Nani
- Department of Nursing, Faculty of Health Sciences, Jenderal Soedirman University, Purwokerto, Indonesia
| | - Atikah Proverawati
- Department of Nutrition, Faculty of Health Sciences, Jenderal Soedirman University, Purwokerto, Indonesia
| | - Agis Taufik
- Department of Nursing, Faculty of Health Sciences, Jenderal Soedirman University, Purwokerto, Indonesia
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21
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Preparation and characterization of garlic polysaccharide-Zn (II) complexes and their bioactivities as a zinc supplement in Zn-deficient mice. Food Chem X 2022; 15:100361. [PMID: 36211731 PMCID: PMC9532731 DOI: 10.1016/j.fochx.2022.100361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 06/05/2022] [Accepted: 06/09/2022] [Indexed: 11/20/2022] Open
Abstract
Garlic polysaccharide-Zn (II) complexes were prepared. The structural characterization confirmed the formation of complexes. The complexes could significantly improve the health of Zn-deficient mice.
This study explored the potential of garlic polysaccharides (GPs) as a carrier for synthesizing GP-Zn (II) complexes to supplement Zn. According to the response surface analysis, the optimal preparation conditions were: mass ratio of GPs to Zn2+ 1:0.21, temperature 53 °C, pH 5.9 and time 148.75 min, with the maximum chelation rate of 90.11%. The chelation of GPs and Zn2+ involved O—H/C—O/O—C—O groups, increased crystallinity and altered absorption peaks of circular dichroism spectra, with a higher thermal stability, particle size and negative zeta potential. Compared with inorganic zinc salts, supplementation of GP-Zn (II) complexes showed enhance zinc supplementation effects in Zn-deficient mice model: increased body weight, organ index and Zn (II) levels in serum and liver, enhanced Superoxidedismutase (SOD) activity and alkaline phosphatase activity, decreased NO content and Malondialdehyde (MDA) content and improved colon and testicular morphology. Therefore, GP-Zn (II) complex can be used as a potential zinc supplement for Zn-deficient individuals.
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22
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Effects of maceration with phenolic additives on the physicochemical properties and antioxidant activity of blackened jujube (Ziziphus jujuba Mill.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01605-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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23
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Comparative assessment of quality parameters and bioactive compounds of white and black garlic. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04055-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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24
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Phenolic Compound in Garlic (Allium sativum) and Black Garlic Potency as Antigout Using Molecular Docking Approach. JURNAL KIMIA SAINS DAN APLIKASI 2022. [DOI: 10.14710/jksa.25.7.253-263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Phenolics, including flavonoids, are bioactive components in garlic in relatively abundant amounts and are present 2–4 times more in black garlic. Both of these compounds are reported to have biological activity, with one of them acting as an antioxidant. However, its ability as an antigout is still not widely reported. Xanthine oxidase, adenine deaminase, guanine deaminase, purine nucleoside phosphorylase, and 5-Nucleotidase II are involved during the production of uric acid and causes gout. This study predicted the potential of the phenolic and flavonoid compounds in garlic and black garlic as antigout in inhibiting five target receptors through a molecular docking approach. Utilizing AutoDock Tools v.1.5.7 for receptor and ligand preparation, AutoDock Vina and AutoDock4 for molecular docking, and LigPlot+ and PyMOL for visualization. About 21 compounds from the phenolic and flavonoid groups were used as test ligands and 16 reference ligands (substrate and commercial). SwissADME predicted the pharmacokinetic parameters. The results showed that apigenin, morin, resveratrol, kaempferol, (+)-catechin, isorhamnetin, and (-)-epicatechin were predicted to have good interactions at each target receptor and had the potential to be developed as candidates for multi-target antigout. Based on the pharmacokinetic parameters, all these compounds had good scores in each, making them feasible to continue in vitro or in vivo trials.
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25
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Liang J, Zhao Y, Yang F, Zheng L, Ma Y, Liu Q, Cai L, Gong W, Wang B. Preparation and structure-activity relationship of highly active black garlic polysaccharides. Int J Biol Macromol 2022; 220:601-612. [PMID: 35988729 DOI: 10.1016/j.ijbiomac.2022.08.115] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/15/2022] [Accepted: 08/16/2022] [Indexed: 02/08/2023]
Abstract
The aim of this study was to establish a method to improve the biological activity of polysaccharides. Three acid-treated polysaccharides (BGPS-2, BGPS-3 and BGPS-4) were obtained by treating black garlic polysaccharides (BGPS-1) with sulfuric acid at different intensities. The structure was characterized using the sulfuric acid-carbazole assay, IC, HPSEC-MALLS and FT-IR. The biological functions were evaluated using antioxidant and melanin biosynthesis inhibition assays. Compared with BGPS-1, the molecular weight of acid-treated polysaccharides significantly decreased, and the uronic acid content significantly increased. Antioxidant capacity negatively correlated with molecular weight, whereas melanin inhibition activity positively correlated with uronic acid content. BGPS-4 had the highest antioxidant capacity and the lowest molecular weight (1.25 × 103 Da), 79.41 % lower than that of BGPS-1. BGPS-3 was the strongest inhibitor of melanin formation and had the highest uronic acid content (50.73 %), 238.2 % higher than that of BGPS-1. Molecular weight and uronic acid content were the main structural characteristics that affected the antioxidant and melanin biosynthesis inhibition activities, respectively. BGPS-1, BGPS-2, BGPS-3, and BGPS-4 all had β-linked pyranose, multi-branched, and non-triple helical spiral structures. Therefore, the acid hydrolysis method markedly modified the structural characteristics of black garlic polysaccharides, and increased their antioxidant capacity and melanin biosynthesis inhibition activity.
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Affiliation(s)
- Jie Liang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Yonglei Zhao
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Furui Yang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Lan Zheng
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China.
| | - Yaohong Ma
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Qingai Liu
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Lei Cai
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Weili Gong
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Binglian Wang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
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26
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Bioactive Compounds in Garlic ( Allium sativum) and Black Garlic as Antigout Agents, Using Computer Simulation. LIFE (BASEL, SWITZERLAND) 2022; 12:life12081131. [PMID: 36013310 PMCID: PMC9409881 DOI: 10.3390/life12081131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/25/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022]
Abstract
Uric acid, which causes gout, is the end product of purine catabolism, synthesized by xanthine oxidase, guanine deaminase, adenine deaminase, purine nucleoside phosphorylase, and 5-nucleotidase II. Garlic contains bioactive compounds that have potential as antigout agents. Garlic fermentation to black garlic changes its components, which may affect its beneficial potential. This study aimed to select types of garlic (Indonesian garlic) and imported garlic, and to predict the interaction between their compounds and five target proteins through an in silico approach and a multivariate analysis, namely partial least squares-discriminant analysis (PLS-DA), to determine their different constituents. The target proteins were collected from open-access databases, and the compounds were identified using mass spectrometry data. The PLS-DA score plot succeeded in classifying the samples into three classes, with each class having a discriminatory compound. Based on the in silico studies, we predicted the best binding score of the five target proteins with seven important compounds: alliin, N-acetyl-S-allyl-L-cysteine, ajoene, pyridoxal, pyridoxamine, 4-guanidinobutyric acid, and D-glucosamine. These were mostly found in black garlic, with no different concentrations in the local and imported samples. Through this approach, we concluded that black garlic is a better candidate for antigout treatments, as several compounds were found to have good binding to the target proteins.
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27
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Bromatological Analysis and Characterization of Phenolics in Snow Mountain Garlic. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123712. [PMID: 35744837 PMCID: PMC9227034 DOI: 10.3390/molecules27123712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/25/2022] [Accepted: 06/07/2022] [Indexed: 11/25/2022]
Abstract
The remarkable properties of garlic A. sativum L. have been described, but little is known about Snow mountain garlic. Understanding general aspects of this garlic composition, including the presence of phenolics, will establish its possible use for health or infer which compounds can contribute to improving it. This study aimed to determine the ash content, lipid profile, and characterization of phenolics in Snow mountain garlic. The organic content was obtained by common techniques (oven drying, calcination, Kjeldahl method, etc.). The quantitative analysis of the ashes was made by Inductively Coupled Plasma Emission Spectrometry. The fatty acid profile was determined by Gas Chromatography. The presence of phenolics was determined by foam, Libermann–Burchard, Dragendorff, Salkowski, ferric chloride, vanillin, catechin, Constantinescu, and Shinoda reactions. The total phenolic content was determined via the Folin–Ciocalteu method, and antioxidant activity was determined using the DPPH radical method. The bromatological analysis showed a 51.1% humidity, and the main organic compounds were carbohydrates (46.7%). Ash analysis showed 287.46 g/kg of potassium. The fatty acid profile showed 75.61% of polyunsaturated fatty acid. Phenolics like saponins, alkaloids, triterpenes, tannins, and flavonoids were present. Antioxidant activity was found by radical DPPH of 25.64 (±0.78) µmol TE/1 g dw. Snow mountain garlic shares a composition similar to those found in other garlic.
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Kang MJ, Kang JR, Woo MS, Kang D, Shin JH. Alterations in the Physicochemical Properties and Antioxidant Activity during Aging of Stored Raw Garlic. Foods 2022; 11:foods11101390. [PMID: 35626958 PMCID: PMC9140653 DOI: 10.3390/foods11101390] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/08/2022] [Accepted: 05/10/2022] [Indexed: 01/19/2023] Open
Abstract
Garlic, a once-a-year crop, is mass-produced in a single event. Most of the garlic harvested during the year, unless consumed or processed immediately, should be stored. Stored raw garlic (SRG) can be used to make black garlic (BG) via aging, and storage may affect the properties and quality of the BG compared with the use of raw garlic that has not been stored. This study was performed to identify the effect of long-term storage of raw garlic on the quality of BG products. SRG was aged for 21 days at 40–86 °C for BG production. Moisture content and pH gradually decreased with the aging period. Total phenolic, total flavonoid, and fructose contents were significantly increased during the aging period. Compared with non-stored raw garlic (NSRG), alliin and S-allylcysteine (SAC) contents were 1.7-fold and 5.9-fold higher in SRG, respectively, and γ-glutamyl-S-allylcysteine (γ-GSAC) content was 2.8-fold lower in SRG. The contents of alliin and γ-GSAC reduced as the aging period of SRG and NSRG progressed. However, the SAC content of NSRG increased with aging, but the SAC content of SRG decreased or increased slightly with extended aging. The antioxidant activity was also higher in BG made from NSRG rather than SRG. These results show that the SAC content is relatively low in BG manufactured from SRG compared with NSRG. Our findings suggest that it is necessary to establish an aging method suitable for SRG in BG production with high SAC content, a representative indicator of BG.
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Affiliation(s)
- Min-Jung Kang
- Namhae Garlic Research Institute, Namhae 52430, Korea; (M.-J.K.); (J.-R.K.)
| | - Jae-Ran Kang
- Namhae Garlic Research Institute, Namhae 52430, Korea; (M.-J.K.); (J.-R.K.)
| | - Min Seok Woo
- Department of Physiology and Convergence Medical Science, Institute of Health Sciences, College of Medicine, Gyeongsang National University, Jinju 52727, Korea;
| | - Dawon Kang
- Department of Physiology and Convergence Medical Science, Institute of Health Sciences, College of Medicine, Gyeongsang National University, Jinju 52727, Korea;
- Correspondence: (D.K.); (J.-H.S.); Tel.: +82-10-772-8044 (D.K.)
| | - Jung-Hye Shin
- Namhae Garlic Research Institute, Namhae 52430, Korea; (M.-J.K.); (J.-R.K.)
- Correspondence: (D.K.); (J.-H.S.); Tel.: +82-10-772-8044 (D.K.)
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Song Y, Wang F, Zhang R, Vidyarthi SK, Sun X, Pan Z. Comparison of volatile compounds and fatty acids of jujubes ( Ziziphus jujuba mill.) before and after blackening process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2070641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yaru Song
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Fangzhou Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
- Department of Food Science and Formulation, Gembloux Agri-Bio Tech. Université de Liège, Gembloux, Belgium
| | - Rentang Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
| | - Sriram K. Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
- Research and Development, The Morning Star Company, Woodland, CA, USA
| | - Xin Sun
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
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The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (Allium sativum L.) Cloves, Paste and Powder. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094215] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Black garlic is produced as a result of the so-called “fermentation processes” of whole heads or cloves kept under controlled conditions of temperature and humidity for several weeks. During this long-term heat treatment, garlic undergoes enzymatic and non-enzymatic browning reactions, which greatly change its taste, aroma, physicochemical, organoleptic and bioactive properties. Black garlic is most often produced in the form of cloves, and recently also in the form of paste and powder. This work focused on the comparison of functional properties of black garlic, such as volatile compounds, taste profile, total polyphenols content, antioxidant activity, color (CIE L*, a*, b*), water activity (aw), pH, soluble solids content (°Brix) and moisture content, depending on the form of its occurrence: cloves, spreading paste and powder. After long-term heat treatment, garlic was characterized by a higher content of dry matter and water-soluble solids, respectively at about 22% and 24% for spreading paste and 166% and 44% for powder. The conducted research showed significant differences in the bioactive properties of the tested garlic samples, with the lowest content of polyphenols and antioxidant properties in fresh, unprocessed garlic (6.05 ± 0.07 mg GAE/1 g d.m. and 232.95 ± 4.06 µM TEAC/1 g d.m., respectively), while in garlic subjected to long-term heat treatment, the total polyphenols content and antioxidant potential were two times higher than in the unprocessed garlic. The polyphenol content and antioxidant properties were the highest in the spread garlic (respectively, 15.16 ± 0.08 mg GAE/1 g d.m. and 638.46 ± 3.37 µM TEAC/1 g d.m.) and the lowest in the powdered samples (respectively, 11.02 ± 0.51 mg GAE/1 g d.m. and 541.71 ± 5.22 µM TEAC/1 g d.m.). Obtained black garlic samples gain completely different sensory characteristics determined using instrumental methods. In black garlic and its preparations, the intensity of unpleasant taste and aroma is reduced as a result of the appearance of metabolites during the long-term heat treatment, which in turn determined the specific, delicate sweet–sour taste and pleasant aroma, completely unrelated to the aroma of the unprocessed product. Taking into account the obtained results, it can be stated that black garlic, in the form of cloves, paste and powder, exhibits completely different properties than white garlic.
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Yuan L, Qiu Z, Yang Y, Liu C, Zhang R. Preparation, structural characterization and antioxidant activity of water-soluble polysaccharides and purified fractions from blackened jujube by an activity-oriented approach. Food Chem 2022; 385:132637. [PMID: 35278736 DOI: 10.1016/j.foodchem.2022.132637] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 12/24/2022]
Abstract
This study aimed to investigate the structural features and antioxidant activity in vitro of crude blackened jujube polysaccharides (BJPs) and five purified polysaccharides based on the activity-oriented approach. The crude BJPs exhibited dose-dependent radical scavenging activity and total reducing capacity, and provided excellent protective effects against H2O2-damaged HUVECs via up-regulating mitochondrial membrane potential and down-regulating intracellular reactive oxygen species. After fractionation by column chromatography, the five purified components differed in chemical composition, molecular weight, monosaccharide composition (type and relative proportion) and FTIR band (peak pattern or intensity, especially in the range of 1000.0-1200.0 cm-1), as well as protective effects against H2O2-induced HUVECs. As the most abundant and potent antioxidant component, the backbone of BJP-3 was mainly composed of →4)-α-l-GalpA (1→, →5)-α-l-Araf (1→ residues with two terminals of T-α-l-Araf (1→ and T-β-d-Galp (1→. The above results compared the structural and bioactive properties of different blackened jujube polysaccharides and highlighted their potential as antioxidants for functional foods.
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Affiliation(s)
- Lulu Yuan
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Yanmin Yang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Chuang Liu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Rentang Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China.
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Qiu Z, Zhang M, Li L, Zhang B, Qiao Y, Zheng Z. Effect of blend oil on the volatile aroma profile and storage quality of garlic paste. Food Chem 2022; 371:131160. [PMID: 34598117 DOI: 10.1016/j.foodchem.2021.131160] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 09/04/2021] [Accepted: 09/14/2021] [Indexed: 11/04/2022]
Abstract
The aim of this study was to evaluate the effect of edible oil on the volatile aroma profile and storage quality of garlic paste, and to explore the underlying mechanisms. The administration of blend oil at 40 °C in a garlic to oil ratio of 1.8 had a higher overall acceptance by affective sensory test. Compared with the original garlic paste, the sensory aroma profile of the oil-immersed garlic paste was characterized by suppressed pungency, garlic scent and garlic odor, and enhanced oil scent. SPME-GC-MS and HS-GC-IMS showed that the application of blend oil caused great changes in the level of some compounds, which could explain its role in the oil-immersed garlic paste. Furthermore, the blend oil also reduced the growth rate of the total number of colonies and browning intensity, and inhibited the loss of allicin. Therefore, the application of blend oil in garlic paste improved the sensory aroma and delayed the deterioration of the product quality.
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Affiliation(s)
- Zhichang Qiu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Mingjie Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Lingyu Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Bin Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Yiteng Qiao
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China.
| | - Zhenjia Zheng
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China.
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Improvement of S-allylcysteine Content, Probiotic Properties and Constipation Prevention Effect of Black Garlic by the Lactic Acid Bacteria Fermentation. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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34
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Dursun Capar T, Inanir C, Cimen F, Ekici L, Yalcin H. Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01247-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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35
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Saryono, Nani D, Proverawati A, Sarmoko. Immunomodulatory effects of black solo garlic ( Allium sativum L.) on streptozotocin-induced diabetes in Wistar rats. Heliyon 2021; 7:e08493. [PMID: 34926852 PMCID: PMC8646972 DOI: 10.1016/j.heliyon.2021.e08493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/02/2021] [Accepted: 11/24/2021] [Indexed: 12/16/2022] Open
Abstract
Diabetes mellitus is a chronic disease that leads to different complications. Therefore, this study aims to investigate the immunomodulatory effects of the black solo garlic on streptozotocin (STZ)-induced diabetic rats. The Wistar rats were grouped into six groups of: normal control, negative control, treatment dose of 6.5 g/kg, 13.5 g/kg, and 26 g/kg body weight, and positive control glibenclamide. In addition to normal control, rats were induced with STZ on day 8–11. Also, steeping black solo garlic or glibenclamide was administered on the day 12–19. The experimental animals were sacrificed on day 20 and tumor necrosis factor (TNF-α), interleukin-6 (IL-6), interleukin-1β (IL-1β) and interferon gamma (IFN-γ) were measured using ELISA. The results showed that the administration of steeping black solo garlic significantly decreased levels of IL-1β, IL-6 and TNF-α as well as increased IFN-γ with the immunity of STZ-induced rats.
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Affiliation(s)
- Saryono
- Nursing Department, Faculty of Health Sciences, University of Jenderal Soedirman, Dr. Soeparno Street Purwokerto 53123, Indonesia
| | - Desiyani Nani
- Nursing Department, Faculty of Health Sciences, University of Jenderal Soedirman, Dr. Soeparno Street Purwokerto 53123, Indonesia
| | - Atikah Proverawati
- Nutrition Department, Faculty of Health Sciences, University of Jenderal Soedirman, Dr. Soeparno Street Purwokerto 53123, Indonesia
| | - Sarmoko
- Pharmacy Department, Faculty of Health Sciences, University of Jenderal Soedirman, Dr. Soeparno Street Purwokerto 53123, Indonesia
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36
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Turan E, Şimşek A. Black garlic as a substitute for fresh garlic to reduce off‐flavor and enhance consumer acceptance and bioactive properties in cemen paste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Emre Turan
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
| | - Atilla Şimşek
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
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Vinayagam R, Eun Lee K, Ambati RR, Gundamaraju R, Fawzy Ramadan M, Gu Kang S. Recent development in black garlic: Nutraceutical applications and health-promoting phytoconstituents. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Ramachandran Vinayagam
- Department of Biotechnology, Institute of Biotechnology, College of Life and Applied Sciences, Yeungnam University, Gyeongsan, The Republic of Korea
| | - Kyung Eun Lee
- Department of Biotechnology, Institute of Biotechnology, College of Life and Applied Sciences, Yeungnam University, Gyeongsan, The Republic of Korea
- Stemforce, Institute of Industrial Technology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Ranga Rao Ambati
- Department of Biotechnology, Vignan’s Foundation for Science, Technology, and Research Deemed to be University, Guntur, India
| | - Rohit Gundamaraju
- School of Health Sciences, University of Tasmania, Launceston, Australia
| | - Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- Deanship of Scientific Research, Umm Al-Qura University, Makkah, KSA
| | - Sang Gu Kang
- Department of Biotechnology, Institute of Biotechnology, College of Life and Applied Sciences, Yeungnam University, Gyeongsan, The Republic of Korea
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Del Rayo Camacho-Corona M, Camacho-Morales A, Góngora-Rivera F, Escamilla-García E, Morales-Landa JL, Andrade-Medina M, Herrera-Rodulfo AF, García-Juárez M, García-Espinosa P, Stefani T, González-Barranco P, Carrillo-Tripp M. Immunomodulatory effects of Allium Sativum L. and its constituents against viral infections and metabolic diseases. Curr Top Med Chem 2021; 22:109-131. [PMID: 34809549 DOI: 10.2174/1568026621666211122163156] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 09/24/2021] [Accepted: 11/07/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Allium sativum L., or garlic, is one of the most studied plants worldwide within the field of traditional medicine. Current interests lie in the potential use of garlic as a preventive measure and adjuvant treatment for viral infections, e.g., SARS-CoV-2. Even though it cannot be presented as a single treatment, its beneficial effects are beyond doubt. The World Health Organization has deemed it an essential part of any balanced diet with immunomodulatory properties. OBJECTIVE The aim of the study was to review the literature on the effects of garlic compounds and preparations on immunomodulation and viral infection management, with emphasis on SARS-CoV-2. METHOD Exhaustive literature search has been carried out on electronic databases. CONCLUSION Garlic is a fundamental part of a well-balanced diet which helps maintain general good health. The reported information regarding garlic's ability to beneficially modulate inflammation and the immune system is encouraging. Nonetheless, more efforts must be made to understand the actual medicinal properties and mechanisms of action of the compounds found in this plant to inhibit or diminish viral infections, particularly SARS-CoV-2. Based on our findings, we propose a series of innovative strategies to achieve such a challenge in the near future.
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Affiliation(s)
| | | | - Fernando Góngora-Rivera
- Stroke Unit and Neurology Department, University Hospital Jose Eleuterio Gonzalez, Universidad Autónoma de Nuevo León, Monterrey, N.L. Mexico
| | - Erandi Escamilla-García
- Centro de Investigación y Desarrollo en Ciencias de la Salud (CIDICS), Universidad Autónoma de Nuevo León, Monterrey, N.L. Mexico
| | - Juan Luis Morales-Landa
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Subsede Noreste, Apodaca, N.L. Mexico
| | - Mariana Andrade-Medina
- Biomolecular Diversity Laboratory, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional Unidad Monterrey, Apodaca, N.L. Mexico
| | - Aldo Fernando Herrera-Rodulfo
- Biomolecular Diversity Laboratory, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional Unidad Monterrey, Apodaca, N.L. Mexico
| | - Martín García-Juárez
- Facultad de Medicina, Universidad Autónoma de Nuevo León, Monterrey, N.L. Mexico
| | | | - Tommaso Stefani
- Laboratory for Biology of Secondary Metabolism, Institute of Microbiology, Czech Acad Sci, Prague. Czech Republic
| | - Patricia González-Barranco
- Facultad de Ciencias Químicas, Universidad Autónoma de Nuevo León. San Nicolás de los Garza, N.L. Mexico
| | - Mauricio Carrillo-Tripp
- Biomolecular Diversity Laboratory, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional Unidad Monterrey, Apodaca, N.L. Mexico
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The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic. Foods 2021; 10:foods10112703. [PMID: 34828984 PMCID: PMC8623035 DOI: 10.3390/foods10112703] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 11/02/2021] [Accepted: 11/03/2021] [Indexed: 01/01/2023] Open
Abstract
Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known about how the physicochemical properties of different FG varieties affect these properties of BG. Thus, the aim of this study was to investigate the influence of seven FG varieties subjected to the thermal process on the physicochemical parameters of BG. To prepare the BG samples, a fifteen-day ageing process involving a temperature gradient ranging from 30 to 82 °C was used. It was found that the antioxidant activity, the total polyphenol content, and the total soluble solids increased during ageing, while the pH level, moisture content, and lightness decreased in all the garlic varieties. The varieties of garlic differed in the studied traits significantly, both before (FG) and after ageing (BG). In the sensory analysis, significant differences between the BG varieties were observed only in the pleasantness of texture, while the remaining sensory descriptors (pleasantness of color, odor, taste and intensity of the garlic aroma, and overall acceptability) were not affected by variety. The correlations suggest that most of the FG’s studied parameters in this study do not correlate with the properties of BG and cannot be used for the prediction of the quality of BG. Additionally, HPLC-MS/MS analysis revealed substantial changes in the composition of low molecular compounds.
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40
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Ohmic heating pretreatment accelerates black garlic processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Afzaal M, Saeed F, Rasheed R, Hussain M, Aamir M, Hussain S, Mohamed AA, Alamri MS, Anjum FM. Nutritional, biological, and therapeutic properties of black garlic: a critical review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1967386] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Rizwan Rasheed
- Department of Botany, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Aamir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Shahzad Hussain
- Department of Food Science &, Nutrition King Saud University Riyadh, Riyadh, Saudi Arabia
| | - Abdellatif A. Mohamed
- Department of Food Science &, Nutrition King Saud University Riyadh, Riyadh, Saudi Arabia
| | - Mohamed S. Alamri
- Department of Food Science &, Nutrition King Saud University Riyadh, Riyadh, Saudi Arabia
| | - Faqir M. Anjum
- Administration Department, University of the Gambia, Serrekunda, Gambia
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Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review. Molecules 2021; 26:molecules26165028. [PMID: 34443625 PMCID: PMC8401630 DOI: 10.3390/molecules26165028] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/09/2021] [Accepted: 08/12/2021] [Indexed: 01/02/2023] Open
Abstract
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 anti-oxidation, 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.
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Characterization of the growth properties of garlic endophytes and their roles in the formation of black garlic. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111537] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Ma L, Zhao C, Chen J, Zheng J. Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components. Front Nutr 2021; 8:645416. [PMID: 34095186 PMCID: PMC8175794 DOI: 10.3389/fnut.2021.645416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 04/06/2021] [Indexed: 11/13/2022] Open
Abstract
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.
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Affiliation(s)
- Li Ma
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jifeng Chen
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Nguyen TTH, Jung JH, Kim MK, Lim S, Choi JM, Chung B, Kim DW, Kim D. The Inhibitory Effects of Plant Derivate Polyphenols on the Main Protease of SARS Coronavirus 2 and Their Structure-Activity Relationship. Molecules 2021; 26:1924. [PMID: 33808054 PMCID: PMC8036510 DOI: 10.3390/molecules26071924] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 12/11/2022] Open
Abstract
The main protease (Mpro) is a major protease having an important role in viral replication of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the novel coronavirus that caused the pandemic of 2020. Here, active Mpro was obtained as a 34.5 kDa protein by overexpression in E. coli BL21 (DE3). The optimal pH and temperature of Mpro were 7.5 and 37 °C, respectively. Mpro displayed a Km value of 16 μM with Dabcyl-KTSAVLQ↓SGFRKME-Edans. Black garlic extract and 49 polyphenols were studied for their inhibitory effects on purified Mpro. The IC50 values were 137 μg/mL for black garlic extract and 9-197 μM for 15 polyphenols. The mixtures of tannic acid with puerarin, daidzein, and/or myricetin enhanced the inhibitory effects on Mpro. The structure-activity relationship of these polyphenols revealed that the hydroxyl group in C3', C4', C5' in the B-ring, C3 in the C-ring, C7 in A-ring, the double bond between C2 and C3 in the C-ring, and glycosylation at C8 in the A-ring contributed to inhibitory effects of flavonoids on Mpro.
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Affiliation(s)
- Thi Thanh Hanh Nguyen
- Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun 25354, Gang-won-do, Korea;
| | - Jong-Hyun Jung
- Radiation Research Division, Korea Atomic Engery Research Institute, Jeongeup 56212, Jeollabuk-do, Korea; (J.-H.J.); (M.-K.K.); (S.L.)
| | - Min-Kyu Kim
- Radiation Research Division, Korea Atomic Engery Research Institute, Jeongeup 56212, Jeollabuk-do, Korea; (J.-H.J.); (M.-K.K.); (S.L.)
| | - Sangyong Lim
- Radiation Research Division, Korea Atomic Engery Research Institute, Jeongeup 56212, Jeollabuk-do, Korea; (J.-H.J.); (M.-K.K.); (S.L.)
| | - Jae-Myoung Choi
- Ottogi Sesame Mills Co., Ltd., Eumseong-gun 27623, Chungcheongbuk-do, Korea; (J.-M.C.); (B.C.)
| | - Byoungsang Chung
- Ottogi Sesame Mills Co., Ltd., Eumseong-gun 27623, Chungcheongbuk-do, Korea; (J.-M.C.); (B.C.)
| | - Do-Won Kim
- Department of Physics, Gangneung-Wonju National University, Gangneung 25457, Gangwon-do, Korea;
| | - Doman Kim
- Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun 25354, Gang-won-do, Korea;
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun 25354, Gangwon-do, Korea
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Evaluation of Bioactive and Physicochemical Properties of White and Black Garlic (Allium sativum L.) from Conventional and Organic Cultivation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020874] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The aim of this study was to evaluate the bioactive and physicochemical properties of white and black garlic (Allium sativum L.) from conventional and organic cultivation. Both white conventional (G) and organic (EG) garlic were processed during 45 days heat treatment at 70 °C temperature and 80% relative humidity. In black garlic (BG) samples the content of soluble solids, total reducing sugars, total polyphenol as well as antioxidant activity significantly (p < 0.05) increased (by about 33.5%, 60.5%, 118.4%, 125.8%, respectively), while a pH significantly (p < 0.05) decreased (by about 41.1%) as compared to white garlic samples. The study showed significant differences between colour of white and black garlic, both in the L*a*b* and RGB colour space, especially in the case of the L* parameter, indicating that the colour of garlic changed from white to dark brown or black during the thermal processing. All organic garlic samples had improved bioactive ingredients and antioxidant activity compared to conventional garlic for both fresh (unprocessed) and heat-treated black garlic. The production of black garlic, especially organic (EBG), allows one to obtain a product with higher amount of bioactive compounds, which can be widely used in the design of health-promoting functional food.
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