• Title, Summary, Keyword: 마늘추출물

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The quality and sensory characteristics of tofu with various levels of black garlic extract (흑마늘 추출물 첨가 두부의 품질특성)

  • Sim, Hye-Jin;Hwang, Cho-Rong;Kang, Min-Jung;Kim, Gyeong-Min;Shin, Jung-Hye
    • Korean Journal of Food Preservation
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    • v.21 no.5
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    • pp.688-693
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    • 2014
  • The quality and sensory characteristics of tofu were investigated with various levels of black garlic extract (BE) added to it in 0, 1, 3, 5 and 7%-weight soymilk, before it was coagulated with $MgCl_2$ (MC, BEM-A, BEM-B, BEM-C and BEM-D) and concentrated to $8^{\circ}Brix$ deep ground sea-like water (SC, BES-A, BES-B, BES-C and BES-D). The overall acceptability of the tofu samples was higher (SC > BES-A > BEM-A) than that of the other samples. The addition of BE was influenced by the color, flavor and taste of the tofu, and the more BE was added, the tougher the tofu became. The tofu yield with various amounts of black garlic extract did not significantly differ among the samples. The pH range was 5.61~6.15 and decreased as more BE was added, whereas the turbidity increased. Also, the L value of the tofu decreased as more BE was added. The a value showed a tendency opposite that of the L value. The b value did not significantly differ among the samples. The texture profile analysis of the tofus showed that the hardness, chewiness, and gumminess significantly increased as more BE was added. In conclusion, it was found that the addition of 1% BE will improve the quality and sensory characteristics of tofu.

Effects of Various Garlic (Allium sativum) Extracts on Cholesterol Synthesis in HepG2 Cells (다양한 마늘 추출물이 HepG2 세포에서 콜레스테롤 합성에 미치는 효과)

  • Jung, Suhan;Lee, Sang Hoon;Ko, Kwang Suk
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.12
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    • pp.1779-1784
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    • 2015
  • This study was performed to investigate the effects of various garlic extracts on cholesterol synthesis in HepG2 cells. Raw garlic, grilled garlic, and freeze dried garlic were subjected to cold water extraction, and extracts were incubated at room temperature for 1 min or 60 min. The extracts were treated to HepG2 cells for 4 h, and cholesterol synthesis and mRNA expression level of HMG-CoA reductase were investigated. The alliin contents were reduced when garlic was incubated at room temperature for 60 min. Raw garlic extracts showed lower intracellular cholesterol contents compared to that of the control group. However, raw garlic extracts incubated for 60 min showed no differences compared to the control group. Freeze-dried garlic extract showed minimum intracellular triglyceride and cholesterol contents. Relative mRNA expression level of HMG-CoA reductase, a rate-limiting enzyme of cholesterol synthesis, decreased in the garlic extracts. Compared with 60 min, garlic extracts incubated for 1 min showed a reduced level of HMG-CoA reductase mRNA expression. The freeze-dried garlic extract reduced mRNA expression level of HMG-CoA reductase in a dose-dependent manner in cells treated with 5% of 0.2, 0.5, 0.8, 1.0, and 1.5 mg/mL in medium, and the effect was maxed out at dose of 5% garlic extract at 1.0 mg/mL in medium.

Physiological Activity and Antioxidative Effects of Aged Black Garlic (Allium sativum L.) Extract (숙성에 의해 제조된 흑 마늘 추출물의 생리학적 활성 및 항산화 효과)

  • Jang, Eun-Kyung;Seo, Ji-Hyun;Lee, Sam-Pin
    • Korean Journal of Food Science and Technology
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    • v.40 no.4
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    • pp.443-448
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    • 2008
  • In this study, black garlic was produced by aging under high temperature $(70^{\circ}C)$ and high humidity (90% RH) conditions. Then, the physiological activity and antioxidative effects of its extract were compared to those of normal garlic extract. The black garlic extract had a 2.5-fold higher total polyphenol content than that of the normal garlic extract, showing levels of 10.0 mg/g and 3.7 mg/g, respectively. At the $1,000{\mu}g/mL$ concentration, the black garlic and normal garlic extracts had electron donating abilities of 101.9% and 12.9%, respectively. For their nitritescavenging effects, the normal garlic extract showed slightly higher scavenging activity than the black garlic extract at the 5 mg/mL concentration; whereas the black garlic extract had a slightly higher effect at concentrations above 20 mg/mL. In terms of their superoxide dismutase activities, the black garlic extract showed a 10-fold higher activity as compared to the normal garlic extract at the 20 mg/mL concentration. Furthermore, at 50 mg/mL, the angiotensin converting enzyme inhibitory effects of the normal garlic and black garlic extracts were approximately 52.7% and 88.8%, respectively. These results indicate that the antioxidant activity and ACE inhibitory effects of the black garlic extract were greater than those of the normal garlic extract.

Biological Activities of Yellow Garlic Extract (황마늘 추출물의 생리활성)

  • Kang, Jae Ran;Hwang, Cho Rong;Sim, Hye Jin;Kang, Min Jung;Kang, Sang Tae;Shin, Jung Hye
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.7
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    • pp.983-992
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    • 2015
  • This study investigated the quality characteristics and biological activities, such as antioxidant, whitening, anti-diabetes, and anti-inflammatory activities, of yellow garlic, by simplify processing time and manufacturing process compared with black garlic. Extracts were prepared various ratios of water and ethanol solvent [water : ethanol (v/v)=100:0, 70:30, 50:50, 30:70, 0:100] from yellow garlic. Alliin content of yellow garlic showed no difference compared with fresh garlic, whereas S-allyl cysteine content of yellow garlic was higher than that of fresh garlic. Alliin content of yellow garlic extracts increased in an ethanol concentration-dependent manner. Total phenol and flavonoid contents were highest in 100% ethanol extract. DPPH and ABTS radical scavenging abilities did not show significant differences among 0~70% ethanol extracts, whereas 100% ethanol extract showed the highest contents of 93.45% and 91.46%, respectively. Tyrosinase and ${\alpha}$-glucosidase inhibitory activities were also highest in 100% ethanol extract, but did not show significant differences among the extract solvents. Water and ethanol extracts from yellow garlic showed anti-inflammatory effects by modulating production of NO and cytokines at a concentration of $100{\mu}g/mL$. We suggest that yellow garlic has antioxidant, whitening, anti-diabetes, and anti-inflammatory activities and can be used as a functional material similar to black garlic.

Antioxidation, Antimicrobial and Antithrombosis Activities of Aged Black Garlic (Allium sativum L.) (흑마늘의 항산화, 항균 및 항혈전 활성)

  • Jung, In-Chang;Sohn, Ho-Yong
    • Microbiology and Biotechnology Letters
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    • v.42 no.3
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    • pp.285-292
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    • 2014
  • In the course of study for development of functional food ingredients from aged black garlic (ABG), heat-treated ripe bulbs of Allium sativum L., the water extracts from raw-garlic (RG) and ABG, and the subsequent organic solvent fractions of ABG were prepared, and their antioxidant, antimicrobial, and antithrombosis activities were compared. The extraction yield of ABG was 4-folds higher than that of RG, and the contents of total polyphenol, total flavonoid, total sugar and reducing sugar in the ABG extract were 4-folds, 1.56-folds, 3.36-folds and 6.75-folds higher than those of the RG extract, respectively. In antioxidation activity assay, the extract of ABG showed minor scavenging activity against DPPH anion, but revealed strong scavenging activity against ABTS cation and nitrite. Especially, the ethylacetate fraction from the ABG extract demonstrated stronger antioxidation activity than the RG extract and other fractions. Although the antimicrobial and antithrombosis activities of the RG extract did not appear in the ABG extract, the ethylacetate fraction from the ABG extract had antibacterial activity against Staphylococcus aureus and Bacillus subtilis, and strong antithrombosis activity via the inhibition of prothrombin, blood coagulation factors and platelet aggregation. All extracts and fractions did not show any hemolytic activity against human red blood cells up to 5 mg/ml. Our results suggest that the ethylacetate fraction of ABG could be applicable to the development of functional food ingredients for antithrombosis agents.

Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage (붉은 양배추와 마늘종 추출물의 항산화 및 항균활성 평가와 냉장저장 중 돈육패티에 이용)

  • Min, Del-Re;Park, Sung-Yong;Chin, Koo-Bok
    • Food Science of Animal Resources
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    • v.30 no.2
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    • pp.291-297
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    • 2010
  • This study was carried out to investigate antioxidative and antimicrobial activities of ethanol extracted garlic stem and red cabbage, and their application to pork patties during refrigerated storage. Total phenolic compounds of ethanol extracted garlic stem and red cabbage were 3.13 g/100 g and 3.99 g/100 g, respectively. 1,1'-diphenyl-2-picryhdrazyl (DPPH) radical scavenging activity of garlic stem extracts increased up to 0.05%. Iron chelating activities of both garlic stem and red cabbage increased up to 0.5%, and red cabbage up to the concentration of 1% had similar iron chelating activity to those of EDTA. Pork patties containing garlic stem had higher Hunter L and b values, (p<0.05), whereas those with red cabbage had highest Hunter a values, resulting in similar value to those of control (p>0.05). Thiobarbituric acid reactive substances (TBARS) of pork patties with garlic stem were lower than those of the control (p<0.05). In addition, antioxidantive activities of pork patties with red cabbage were higher than those with garlic stem. No differences in microbial contents were observed between the control and treatments. In conclusion, garlic stem and red cabbage extracts might be used as natural antioxidants to be used in the manufacture of functional meat products.

Sensitivity Test on the Food Poisoning Bacteria of the Garlic Extract (마늘추출물의 식중독균에 대한 항균검사)

  • Yoon, In-Sook
    • The Journal of the Korea Contents Association
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    • v.9 no.2
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    • pp.339-349
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    • 2009
  • Garlic (Allium sativum, L.) has a long history of reputed value and actual use for its medicinal, antimicrobial, and pesticidal properties. This study was conducted to find possible developments to natural food preservatives from garlic extracts. Garlic extracts were prepared from fresh crushed garlic and diluted with sterilize distilled water. The sensitivity test was conducted to investigate the antimicrobial effect of garlic extract against six strains of food poisoning bacteria such as Staphylococcus aureus, Escherichea coli, Salmonella typhimurium, Vibrio parahemolyticus, Bacillus subtilis, and Listeria monocytogenes. The results of sensitivity test were then compared with those of Vancomycin and Imipenem which were used as treatment for G. (+) bacteria and G. (-) bacteria, respectively. All of the 6 tested strains exhibited strong or moderate activity. V. parahemolyticus exhibited susceptible only in undiluted solution, but not in diluted garlic extracts.

Effect of Fermented Garlic Extract on Adhesion of THP-1 Cells to Bovine Aortic Endothelial Cells (혈관내피세포에 부착하는 THP-1에 대한 발효마늘추출물의 효과)

  • Kwon, Ohseong;Song, Jina;Yu, Heui Jong;Park, Heonyong
    • Journal of Life Science
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    • v.27 no.5
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    • pp.553-560
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    • 2017
  • Fermented garlic extract (FGE) is a well-known functional food containing cycloalliin. Here we tested if FGE has an effect on the vascular system. We found that FGE had an effect on monocytic adhesion to endothelial cells, which occurs at the initial step of processes of inflammation. From dose-dependent experiments, 0.1 to $1{\mu}g/ml$ of FGE appeared to inhibit lipopolysaccharide (LPS)-enhanced heterotypic cell adhesion between THP-1 and BAECs. This result indicates that FGE blocks vascular inflammation. Then we found that FGE activates eNOS and Akt in BAECs. The phosphorylation of eNOS was maximally elevated 10 min after FGE treatment. Parallely, the phosphorylation of Akt was also maximally increased 10 min after FGE treatment. Consistently, it was found that FGE enhanced the production of nitric oxide. We then examined whether NO mediates THP-1 cell adhesion to BAECs. Both Akt and eNOS inhibitors appeared to reverse an inhibitory effect of FGE. These findings indicate that FGE inhibits LPS-enhanced heterotypic cell adhesion via Akt and eNOS. In conclusion, FGE plays an important role in prevention of inflammatory diseases.

Effects of Allium victorials Extract on Lowing Lipid, Anti-oxidation and Concentration of Inflammatory Mediators in Rats Fed High Oxidized Fat (산마늘추출물이 과산화지질급여 비만쥐의 지질강하, 항산화효과 및 염증매개물질의 생산에 미치는 영향)

  • Lee, Eun
    • Korean Journal of Plant Resources
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    • v.26 no.2
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    • pp.227-233
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    • 2013
  • This study was carried out to effects of Allium victorials extract on lowering lipid, anti-oxidation and concentration of inflammatory mediators in rats fed high oxidized fat. Concentration of free fatty acid(FFA), triglyceride(TG), total cholesterol and LDL-cholesterol in plasma decreased in the Allium victorials extract groups and plasma HDL-cholesterol concentration revealed a tendency to increase in Allium victorials extract groups. Concentration of total cholesterol and TG in liver showed a tendency to decrease in Allium victorials extract groups. Concentration of thiobarbituric acid(TBARS) in plasma and liver showed a lower values in Allium victorials extract groups than that of control group. Activities of glutathione peroxidase(GSH-Px), superoxide dismutase(SOD) and catalase(CAT) in liver showed a tendency to increase in Allium victorials extract groups. Concentration of nitrogen oxide(NO), ceruloplasmin and ${\alpha}1$-acid glycoprotein in plasma showed a lower values in Allium victorials extract groups than that of control group. These results indicate that the Allium victorials extract have an functional material for lowering lipid, anti-oxidation and anti-inflammatory effect.

Antioxidant Activity of Black Garlic (Allium sativum L.) (흑마늘의 항산화 활성)

  • Shin, Jung-Hye;Choi, Duck-Joo;Lee, Soo-Jung;Cha, Ji-Young;Sung, Nak-Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.8
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    • pp.965-971
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    • 2008
  • The antioxidant activities of hot water and ethanol extracts from fresh, steamed and black garlic were compared. The levels of phenolic compounds of extracts from fresh, steamed and black garlic were $0.81{\sim}0.99\;mg$/100 g and their contents were not significantly different. The contents of flavonoids in ethanol extracts, $0.96{\pm}0.05{\sim}1.06{\pm}0.09\;mg$/100 g, was higher than hot water extracts. DPPH radical scavenging activity was higher in ethanol extract. Although the highest level was $69.40{\pm}0.13%$ in concentration of 10 mg/mL from black garlic ethanol extract, ethanol extracts showed $50.55{\pm}1.40%$ in concentration of 15 mg/mL. Reducing power was significantly higher in black garlic extract and higher in the order of black garlic> fresh garlic> steamed garlic in ethanol extract. Hydroxyl radical scavenging activity was higher in ethanol extract, showing over 60% in concentration of 5 mg/mL. In oil emulsion, TBA value was significantly lower in hot water extracts from black garlic, however ethanol extracts were not significantly different. TBA value of ethanol extract were $1.49{\pm}0.08{\sim}2.11{\pm}0.16\;MA\;mg/kg$ and $1.33{\pm}0.18{\sim}1.62{\pm}0.19\;MA\;mg/kg$ from steamed and black garlic, respectively. Antioxidant activity to the linoleic acid was $72.71{\pm}2.17{\sim}88.74{\pm}3.70%$ in 1-day storage, but its level was increased at 4-day storage to $86.67{\pm}3.76{\sim}92.50{\pm}0.87%$.