• Journal of Life Science
• /
• 제33권4호
• /
• pp.349-356
• /
• 2023

Gout, a chronic inflammatory arthritic disease, is characterized by hyperuricemia. Gout can be induced by an inflammatory response to monosodium urate (MSU) crystals mediated by pro-inflammatory cytokine release following activation of the NOD-like receptor protein 3 (NLRP3) inflammasome. Many sulfur-containing phytochemical compounds in garlic (Allium sativum L.) are considered active ingredients because of their potential pharmacological benefits for various diseases, but their efficacy in NLRP3 inflammasome activation-mediated gout has not been demonstrated. In this study, we investigated whether diallyl disulfide (DADS) and diallyl trisulfide (DATS), representative garlic-derived sulfur compounds, have an inhibitory effect on MSU-induced NLRP3 inflammasome activation. Our results showed that under non-cytotoxic conditions, DADS and DATS significantly blocked nitric oxide production and interleukin (IL)-1β release in response to MSU in lipopolysaccharide (LPS)-primed RAW 264.7 macrophages. DADS and DATS also attenuated enhanced expression of NLRP3 and its adapter protein, apoptosis-associated speck-like protein, which was associated with downregulation of and caspase-1 p20 and IL-1β expression, suggesting that MSU-induced LRP3 inflammasome activation was counteracted by DADS and DATS. Furthermore, DADS and DATS blocked oxidative stress, an upstream event for NLRP3 inflammasome activation, as evidenced by the fact that they scavenged reactive oxygen species (ROS) production. Taken together, our findings demonstrate that DADS and DATS suppressed NLRP3 inflammasome activation by inhibiting the ROS/NLRP3 pathway and that they have potential as treatments for NLRP3-dependent gouty arthritis.

• Korean Journal of Poultry Science
• /
• 제40권1호
• /
• pp.25-29
• /
• 2013

This study was conducted to evaluate the antimicrobial and antioxidant effects of ripened medicinal herb extracts from wood vinegar. The wood vinegar was collected from heated oaks. The Allium sativum (AS), Atractylodes ovate (AO), Cin-namomum zeylanicum (CZ), Coptidis rhizome (CR), Houttuynia cordata (HC), Phellodendron chinense (PC) and Syzygium aromaticum (SA) extracts were collected using wood vinegar, and they were ripened under room temperature for 50 days. All ripened medicinal herb extracts were used to test the antimicrobial and antioxidant activities. For the Lactobacillus, clear zone of 6 different medicinal herb except for CR ranged from 1.28 to 1.63 mm. 3.30 and 3.48 mm of clear zone were determined when CZ and SA were applied to Salmonella and E. coli, respectively (p<0.05), and they showed the largest clear zone as compared to other herbs. The clear zones of CR for Salmonella and E. coli were 2.21 and 3.34 mm, and each clear zone of CR was smaller than that of CZ (p<0.05) but was similar to that of SA (p>0.05). The amount of polyphenol and flavonoid was the highest in SA and CR, and they were 4.28 and 0.38 mg/mL, respectively (p<0.05). The CR shown 0.38 mg/mL flavonoid, had the highest DPPH, and it was 0.41 mM. The DPPH of HZ was significantly lowered in accordance with high amount of polyphenol and flavonoid, 2.56 and 0.20 mg/mL (p<0.05). In conclusion, CZ, SA, and CR showed high antimicrobial and antioxidant potentials, and therefore, may be used as alternatives to antibiotics for poultry diets.

• Journal of Life Science
• /
• 제21권5호
• /
• pp.720-728
• /
• 2011

Garlic (Allium sativum) has been used as a source food as well as a traditional folk medicine ingredient since ancient times. Aged black garlic is a type of fermented garlic and is expected to have stronger anticancer and antioxidant activities than raw garlic. However, the mechanisms of their inhibitory effects on adipocyte differentiation and adipogenesis are poorly understood. In the present study, the effects and mechanisms of water extracts of raw garlic (WERG) and aged black garlic (WEABG) on adipocyte differentiation and adipogenesis in 3T3-L1 preadipocytes were investigated. Treatment with WEABG significantly suppressed terminal differentiation of 3T3-L1 preadipocytes in a dose-dependent manner as confirmed by a decrease in lipid droplet number and lipid content through Oil Red O staining, however WERG had no such effect. In addition, WEABG reduced accumulation of cellular triglyceride, which is associated with a significant inhibition of key pro-adipogenic transcription factors including peroxisome proliferator-activated receptor ${\gamma}$ (PPAR${\gamma}$), cytidine-cytidine-adenosine-adenosine-thymidine (CCAAT)/enhancer binding proteins ${\alpha}$ (C/EBP${\alpha}$) and C/EBP${\beta}$. Taken together, these results provide important new insight that aged black garlic might inhibit adipogenesis by suppressing the pro-adipogenic transcription factors in 3T3-L1 preadipocytes, and further studies will be needed to identify the active compounds that confer the anti-obesity activity of aged black garlic.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제37권8호
• /
• pp.965-971
• /
• 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 $86.67{\pm}3.76{\sim}92.50{\pm}0.87%$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제41권5호
• /
• pp.661-665
• /
• 2012

Garlic (Allium sativum L.) is one of the oldest cultivated plants and has been used throughout the world as a food supplement and a folk medicine for thousands of years. Raw garlic has been processed into a variety of commercial garlic products for consumer convenience. The latest new processing technology, 'spontaneous short-term fermentation', has been developed to process raw garlic into black garlic. The physiologically active effects of garlic have been attributed to its organosulfur compounds. In this study, the proximate compositions and the total amino acid content of raw Namhae garlic and black garlic were determined. The two major organosulfur compounds of garlic, $S$-allyl-L-cysteine (SAC), and diallyl-disulfide (DADS), were also analyzed using RP-HPLC. The proximate compositions were not different between raw and black garlic. The amount of 13 amino acids was greater in black garlic than in raw garlic among a total of 17 amino acids considered. The black garlic had 2-fold higher levels of SAC and 30-fold higher levels of DADS than the raw garlic. Therefore, it is suggested that consuming black garlic produced by spontaneous short-term fermentation is more effective than consuming raw garlic, in order for consumers to take more physiologically active organosulfur compounds (SAC and DADS), which are the compounds that are good for consumer health.

• Korean Journal of Soil Science and Fertilizer
• /
• 제23권3호
• /
• pp.208-213
• /
• 1990

The parer board sludge (PBS) itself and compost sludge manure (CSM) made of sawdust, fowl droppings, and urea to the PBS were treated to garlic to determine the effects of growing characters, yield components, and nutritional compounds in the plants. 1. The differences of the rate of missing plants were not found between control and treatments. 2. Plant height of the garlic increased in the treatments of PBS and CSM rather than control. Numbers of leaf, and width of the largest leaf and stem did not have any distinct tendency to change. 3. Total weight and weight of the above ground part were highest in the treatment of 1,600kg/10a PBS, and CS-2 treatment mixed with high portion of additives. The weight of underground part and yield increased with the increase of paper board sludge, and highest in CS-2 treatment. 4. The contents of nitrogen in the plant were higher in the treatments of PBS and CSM than control. And CSM treatments had generally higher concentrations than PBS treatments. 5. In conclusion, PBS itself had nutritional effects. The PBS could be used to some crops after fermentation with adequate additives.

• Food Science and Preservation
• /
• 제24권3호
• /
• pp.446-454
• /
• 2017

Garlic (Allium sativum L.) and traditional herb has several functional properties and strong biological activities, making it useful as a functional food material. We investigated the antioxidant and anti-inflammatory activity of mixed compounds from red garlic and supplementary materials, including ginger (Zingiber officinale Roscoe), doraji (Platycodon grandiflorum), quince (Chaenomeles sinensis), citrus peel (Citri Pericarpium), and mint (Mentha arvensis). The extracts were prepared with water (W) and ethanol (E) at $70^{\circ}C$ (W-70, E-70) and $95^{\circ}C$ (W-95, E-95) for 3 h. The total content of phenolic compounds was the highest in E-70 (608.60 mg/100 g). Alliin, one of the active ingredients in red garlic, was contained at 1.18-1.29 mg/g and 0.81-0.85 mg/g in water and ethanol extract, respectively. Another active ingredient of red garlic, S-allyl-cysteine (SAC) had higher content in the water extract than in the ethanol extracts. DPPH radical scavenging activity was higher in E-70 (15.96-73.65%) at $313-5,000{\mu}g/mL$. ABTS radical scavenging activity was also higher in E-70 (5.71-77.19%) than in the others. The ROS production rate showed the same tendency as the NO production, with more efficacy in E-95. The expression level of iNOS and $IL-1{\beta}$ was decreased in the E-95 significantly at the concentration of $1,000{\mu}g/mL$ compared to the lipopolysaccharide (LPS) treated group. Based on the above results, the antioxidative and anti-inflammatory activities of the extracts of red garlic and supplementary materials were expressed by different useful substances. The contents of these useful substances were different according to the extraction solvent and temperature.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제37권4호
• /
• pp.465-471
• /
• 2008

Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic ($77{\mu}mol$/g and 0.07 OD/g for each) and the highest in black garlic ($278{\mu}mol$/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제38권1호
• /
• pp.105-110
• /
• 2009

The effects of heat treated and herb added garlic (Allium sativum L.) on the antioxidant activities were investigated. Boiling ($100^{\circ}C$, 60 min), steaming ($100^{\circ}C$, 30 min), baking ($120^{\circ}C$, 10 min), or high temperature and high pressure (HTHP, $120^{\circ}C$, 20 min, 1.5 kgf/$cm^2$) were applied, and several herbs were added to garlic. Hunter color L-value of heated garlic was significantly decreased, compared to that of control (fresh garlic), whereas a-value and b-value were increased (p<0.05). In the texture profile analysis, hardness, chewiness and gumminess of heated garlic were decreased, whereas adhesiveness was increased. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were decreased in HTHP garlic. The pungent taste and garlic odor were the weakest in HTHP garlic. Especially, the pungent taste of HTHP garlic was not detectable. Green tea among several herbs (bay leaf, cinnamon bark, pine needles) showed the highest DPPH radical scavenging activity. Addition of green tea to HTHP garlic was appropriate for decreasing antioxidative activity of HTHP garlic compared to fresh garlic. Based on these results, it was suggested that high temperature and high pressure treated garlic with green tea might be very useful as a substitute for odorless functional garlic products.

• Korean Journal of Soil Science and Fertilizer
• /
• 제21권2호
• /
• pp.183-193
• /
• 1988

The relationship between the sulfur fertilization, and the quality and yield of garlic was investigated. The garlic was grown in pot and field at the five fertilization levels of sulfur. The growth characteristics, yield and flavour components of the garlic were studied. The results were summarized as follows; 1. The sulfur applications contributed to a weight and yield of the bulb in SP-10 (10kg/10a) and SF-20 (20kg/10a) significantly, respectively. 2. From the volatile oil obtained by steam distillation of garlic, fourteen organie sulfur components were separated, identified and quantified by GC and GC/MASS and the SP-10 and SF-20 were higher in the concentration of the flavour components in the volatile oil than other treatments. 3. It is considered that the organic sulfur components were synthesized in the top and transported to the bulb of the garlic. 4. In conclusion, SF-20, 20kg/sulfur per 10a, could be recommended to get maximum yield and a good quality of garlic in view of evaluation through the contents of organic sulfur components in the volatile oil and the yield of the bulb.