Advanced Industrial SCIence (산업과 과학)

Convergence Society for SMB (중소기업융합학회)
권호 표지
DOI QR코드

DOI QR Code

Anti-oxidative and Anti-inflammatory Effects of Black Garlic Pomace Extract

흑마늘박 추출물의 항산화활성 및 항염효과

  • Received : 2023.02.12
  • Accepted : 2023.03.20
  • Published : 2023.03.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed as a preliminary experiment to develop functional feed additives using by-products generated during the production of black garlic. Therefore antioxidant and immune enhancing activity of black garlic pomace were measured. As a result of measuring the antioxidant activity of black garlic pomace, it was found antioxidant activity. Nitric oxide (NO) assay was performed to test the immune enhancing activity of vegetable samples including black garlic pomace among the samples used in the experiment. As a result of the NO assay experiment, highest concentrations of black garlic pomace, aster glehni, and MIX form produced NO, which Garlic pomace (69.4%), aster glehni (35.9%), and MIX (45.3%), respectively, compared to LPS (100%). In conclusion, it is considered that black garlic pomace contains an anti-inflammatory effect, and if the optimal mixing ratio of black garlic pomace and aster glehni is selected, it will be of sufficient value as a feed additive containing an anti-inflammatory effect.

본 연구에서는 흑마늘 제조 시 발생하는 부산물을 이용하여 기능성 사료 첨가제룰 개발하기 위한 사전 실험으로 수행되었다. 흑마늘박의 항산화 활성과 면역증강 활성을 측정하였으며 흑마늘박의 항산화 활성을 측정한 결과 흑마늘박이 항산화 활성이 있는 것으로 나타났다. 실험에 사용된 시료중 흑마늘박을 포함한 식물성 시료의 면역증강 활성을 실험하기 위해 Nitric oxide(NO) assay 실험을 한 결과 식물성 추출물인 흑마늘박, 섬쑥부쟁이, MIX가 최고 농도에서 LPS(100%)대비 각각 흑마늘박(69.4%), 섬쑥부쟁이(35.9%), MIX(45.3%)의 NO를 생성하였다. 따라서, 흑마늘박이 항염증 효과를 함유하고 있고 흑마늘박과 섬쑥부쟁이의 최적의 혼합비를 선정한다면 항염증 효과를 함유하고 있는 사료 첨가제로써 충분한 가치가 있을 것으로 사료된다.

Keywords

Acknowledgement

This study was supported by the Yeongcheon-si organized research expenses for the SME(Small and Medium Size Enterprises) Innovation Technology Development Support Project (Yeongcheon-si).

References

  1. Korea Rural Economic Institute. (2023). Agricultural Outlook(E04-2023). Korea Rural Economic Institute.
  2. Choe, J. H., Nam, K. C., Jung, S., Kim, B. N., Yun, H. J., & Jo, C. (2010). Differences in the quality characteristics between commercial Korean native chickens and broilers. Korean Jurnal of Food Science and Technology, 30(1), 13-19. DOI : 10.5851/KOSFA.2010.30.1.13
  3. Lee, S. Y., Park, J. Y., Jung, S., Jung, J. H., & Nam, K. C. (2021). Effects of the Raising Period on Meat Quality in Two New Strains of Korean Native Chicken. Korean Journal of Poultry science, 48(4), 207-216. DOI : 10.5536/KJPS.2021.48.4.207
  4. Yoon, H. S., Hwangbo, J., Yang, Y. R., Kim, J., Kim, Y. H., Park, B. & Choi, Y. H. (2014). Effects of Early Heat Conditioning on Performance in Broilers exposed to Heat Stress. Korean Journal of Poultry science, 41(4), 297-303. DOI : 10.5536/KJPS.2014.41.4.4.297
  5. Goo, D., Kim, J. H., Choi, H. S., Park, G. H., Han, G. P., & Kil, D. Y. (2019). Effect of stocking density and sex on growth performance, meat quality, and intestinal barrier function in broiler chickens. Korean Journal of Poultry science, 98(3), 1153-1160. DOI : 10.3382/ps/pey491
  6. Halliwell, B., & Gutteridge, J. M. C. (2000). Free Radicals in Biology and Medicine Third Ed. Oxford : Oxford University Press.
  7. Park, Y. J., Kang, D. H., & Kim, H. S. (2014). Antibacterial Activities of Fermented Sayuksan Ingredient Extracts for Multidrug-resistant Strains. Korean Society for Biotechnology and Bioengineering Journal, 29(3), 210-219. DOI : 10.7841/KSBBJ.2014.29.3.210
  8. Ji, Y. J., Lee, J. W., & Lee, I. S., (2007). Antimicrobial Effect of Medicinal Plants against Methicillon-Resistant Staphylococcus aureus(MRSA). Korean Society of Life Science, 17(3), 412-419. DOI : 10.5352/JLS.2007.17.3.412
  9. Kim, Y. J. (2007). Effect of Dietary Supplemention with Probiotics, Illite, Active Carbon and Hardwood Vinegar on the Performance and Carcass Characteristics of Broiler. Korean Journal of Poultry Science, 34(3), 165-172. DOI : 10.5536/KJPS.2007.34.3.165
  10. Shim, K. S., Ji, J. R., Na, C. S. & Park, J. H. (2010). Effect of Pyroligneous Acid Supplementation on Growth Performance, Blood Parameter, Ammonia Gas Emission and Fatty Acid Composition of Breast Meat in Korean Native Chicken. Korean Journal of Poultry Science, 37(3), 207-213. DOI : 10.5536/KJPS.2010.37.207
  11. Formanek, Z., Kerry, J., Higgins, F. M., Buckley, D. J., Morrissey, P. A., & Farkas, J. (2001). Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation. Meat Science, 58(4), 337-341. DOI : 10.1016/S0309-1740(00)00149-2
  12. Swaggerty, C. L(1st Author) et al. (2022). A blend of microencapsulated organic acids and botanicals reduces necrotic enteritis via specific signaling pathways in broilers. Poultry Science, 101(4), 101753 DOI : 10.1016/j.psj.2022.101753
  13. Lauridsen, C., Nielsen, J. H., Henckel, P., & Sorensen, M. T. (1999). Antioxidative and oxidative status in muscles of pigs fed rapeseed oil. Journal of Animal Science, 77(1), 105-115. DOI : 10.2527/1999.771105x
  14. Sener, G., Satyroglu, H., Sehirli, A.O., & Kacmaz, A. (2003). Protective effect of aqueous garlic extract against oxidative organ damage in a rat model of thermal injury. Life Sciences, 73(1), 81-91. DOI : 10.1016/S0024-3205(03)00236-4
  15. Kim, K. J., Do, J. R., & Kim, H. K. (2005). Antimicrobial, Antihypertensive and Anticancer Activities of Garlic Extracts. Korean Jurnal of Food Science and Technology, 37(2), 228-232 UCI : G704-000138.2005.37.2.023
  16. Sheo, H. J. & Seok, S. Y. (2005). A Study on the Antidotal Effects of Dietary Garlic Juice on Lead Poisoning Rats. The Korean Society of Food Science and Nutrition, 34(3), 342-350 DOI : 10.3746/JKFN.2005.34.3.342
  17. Lee, W. W., Son, S. K., Lee, G. R., Kim, G. H., & kim, Y. H. (2011). Antimicrobial effects of garlic extract against pathogenic bacteria. Korean journal of veterinary service, 34(2), 167-178. DOI : 10.7853/KJVS.2011.34.2.167
  18. Ross, Z. M., Gara, E. A. O., Hill, D. J., Sleightholme, H. V., & Maslin, D. J. (2001). Antimicrobial properties of garlic oil against human enteric bacteria : Evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder. The American Society for Microbiology, 67(1), 478-480. DOI : 10.1128/AEM.67.1.475-480.2001
  19. Chang, J. P(1st Author) et al. (2011). Antioxidative Activity of A victorialis var platyphyllum Extracts. Korean Society of Forest Science, 100(3), 408-416. DOI : 10.14578/JKFS.2011.100.3.13
  20. Kwon, O. C., Woo, K. S., Kim, T. M., Kim, D. J., Hong, J. T., & Jeong, H. S. (2006). Physicochemical Characteristics of Garlic(Allium sativum L.) on the high temperature and pressure treatment. Korean Society of Food Science and Technology, 38(3), 331-336. https://koreascience.kr/article/JAKO2006030421 61524.page
  21. Jung, I. C., & Sohn, H. Y. (2014). Antioxidation, Antimicrobial and Antithrombosis Activities of Aged Black Garlic(Allium sativum L.). Korean Journal of Microbiology and Biotechnology, 42(3), 285-292. DOI : 10.4014/KJMB.1407.07002
  22. Folin, O., & Denis, W. (1912). On phosphotunga sticphospho molybdic compounds as color reagent. Journal of Biological Chemistry, 12(2), 239-243. DOI : 10.1016/S0021-9258(18)88697-5
  23. Jung, K. M., Kim, S. Y., & Lee, S. H. (2017). In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars. The Korean Society of Food Preservation, 24(5), 638-646. DOI : 10.11002/KJFP.2017.24.5.638
  24. Kallel, F. Driss, D. Chaari, F. Belghith, L. Bouaziz, F. Ghorbel, R., & Chaabouni, S. E. (2014). Garlic (Allium sativum L.) husk waste as a potential source of phenolic compounds: influence of extracting solvents on its antimicrobial and antioxidant properties. Industrial Crops and Products, 62, 32-34. DOI : 10.1016/j.indcrop.2014.07.047
  25. Lee, J. H(1st Author) et al. (2011). Analysis of chemical compositions and electron-donating ability of 4 Korean wild Sannamuls. Korean Journal of Medicinal Crop Science, 19(2), 111-116. DOI : 10.7783/KJMCS.2011.19.2.111
  26. Lee, Y. M(1st Author) et al. (2012). Changes in the physiological activities of four sweet potato varieties by cooking condition. The Korean Nutrition Society, 45(1), 12-19. DOI : 10.4163/kjn.2012.45.1.12
  27. Lee, Y. S. (2007). Antioxidant and physiologocal activity of extracts of Angelica dahurica leaves. Korean Journal of Food Preservation, 14(1), 78-86. https://scienceon.kisti.re.kr/srch/selectPORSrchA rticle.do?cn=JAKO200712242674025&dbt=NART
  28. Kang, J. H., Son, H. J., Min, S. C., Oh, D. H., & Song, K. B. (2017). Antimicrobial Activity of Black Garlic Pomace Extract and Its Application to Cleansing of Fresh Spinach Leaves for Microbial Control. Journal of the Korean Society Food Science Nutrition, 46(4), 450-458. DOI : 10.3746/JKFN.2017.46.4.450
  29. Kim, S. H., Kim, T. J., Kim, E. H., & Kim, Y. M. (2020) Anti-inflammatory and Anti-oxidant Studies of Osuung-tang Extracts in LPS-Induced RAW 264.7 Cells. The Journal of Korean Medicine Ophthalmology & Otolaryngology & Dermatology, 33(1), 1-11. DOI : 10.6144/jkood.2020.33.1.001
  30. Shin, J. H., Choi, D. J., Lee, S. J., Cha, J. Y., & Sung, N. J. (2008). Antioxidant Activity of Black Garlic (Allium sativum L.). Journal of the Korean Society Food Science Nutrition, 37(8), 965-971. DOI : 10.3746/jkfn.2008.37.8.965
  31. Kim, H. J. et al. (2010). Effect of Garlic Extracts with Extraction Conditions on Antioxidant and Anticancer Activiy. Korean Journal of Oriental Physiology & Pathology, 24(1), 111-117.