• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.1
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• pp.111-117
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• 2010

The purpose of this study was to investigate the effect of garlic(Allium sativum L.) extracts with extraction conditions on antioxidant and anticancer activity. The extracts prepared for garlic by hot temperature extraction (HG), low temperature extraction (LG), UMPM extraction (UG), fermentation (FG) and black garlic hot temperature (BG) method. Content of total polyphenol compound was the BG higher than other extracts. The EDA (electron donating ability) and SOD-like activity was increased in dose-dependent manners, and the activity of BG and UM was significantly higher than LG and FG. We examined cytotoxicity, nitric oxide production of Raw 264.7 cell and inhibition of HT 1080 cell by MTT assay. All extracts does not have any toxic effects in macrophages(Raw 264.7). And UG inhibited the production of nitrite in Raw 264.7 cells activated with LPS. The antitumor effects of LG and UG on HT 1080 cell was indicated a significantly inhibition activity. These results suggested that UG (UMPM extraction of garlic) have activities of antioxidant, anticancer effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.73-77
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• 1993

This study was intended to investigate the effects of solvents, particle size of a sample, sample to solvent ratio, temperature and time on the extraction of garlic oleoresin. Among eleven solvents used for oleoresin extraction from garlic, the optimal solvent was methyl alcohol. The most appropriate particle size of garlic, extracting temperature and mixing ratio of garlic to methyl alcohol were 20mesh, $25^{\circ}C$ and 1 to 3(w/w), respectively. On the basis of yield in oleoresin extraction, optimum extracting time was about 4 hours. The yield of oleoresin under the above-mentioned conditions was 21.3%. "L" and "b" as color appearance were decreased, whereas "a"was increased slightly during 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$. Changes in the pyruvate content showed close relation to pH value. During storage pyruvate content of garlic oleoresin was decreased as increasing storage temperature.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.166.2-166.2
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• 2003

Garlic (Allium sativum) has been used as a general food and a remedy in Oriental for a long time. Since garlic compounds have been also shown to inhibit growth of tumors and to modulate the activity of carcinogenesis, the effects of allicin on growth and survival in human gastric epithelial cells were evaluated by cell viability, cell cycle analysis and DNA fragmentation. Protein levels of cytochrome C, Bcl-xL, Bax and AIF were detected by Western blotting. Effects of recombinant VacA on caspase proteases activity were also determined. (omitted)

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.679-682
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• 1994

The volatile sulfur compounds in raw and dried garlic (Allium sativum L.) under various temperatures (50, 60, 70 and $80^{\circ}C$ ) were separated, identified by GC and GC/MS. In hexane extracts of raw garlic, 8 volatile sulfur compounds were identified and 11 compounds were identified in steam distillation extracts. The volatile sulfur compounds of raw and dried garlic were mostly composed of diallyl disulfide, diallyl trisulfide, allyl methyl trisulfide. According to the increase of drying temperature total amounts of volatile sulfur compounds in the hexane extracts decreased to $40{\sim}75$$, and in the steam distillation extracts decreased to $10{\sim}20%$. The amounts of diallyl disulfide, allyl methyl trisulfide decreased more than other volatile sulfur compounds, but diallyl trisulfide comparatively decreased lower.

• Journal of fish pathology
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• v.23 no.1
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• pp.69-83
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• 2010

This study was aimed to investigate the effects of injection of garlic, Allium sativum, extract and immersion in garlic juice on the nonspecific immunity and the resistance against the artificial infection of Streptococcus iniae and Edwardsiella tarda of the olive flounder, Paralichthys olivaceus. The nonspecific immune mechanisms were assessed in terms of lysozyme activity, nitroblue-tetrazolium (NBT) assay and superoxide dismutase (SOD) activity etc. Relative percent survival (RPS) was assessed by the challenge with S. iniae BS10 or E. tarda KE-1. Almost of the garlic extract injected groups showed the enhanced level of the tested nonspecific immune factors. In the challenge test with S. iniae and E. tarda, RPS of 5% garlic extract pre-injected group was much higher than that of any other tested groups, respectively. Almost of the garlic juice immersion tested groups exhibited strengthened nonspecific immune defence factors, lysozyme activity, the number of lymphocytes and neutrophils, NBT reduction and SOD activity in kidney. In the challenge with S. iniae and E. tarda, RPS in the 0.25 g/L of garlic juice immersed group was much higher than any other tested groups, respectively. The results suggest that the garlic extract and juice would be effective to enhance the nonspecific immunity and protective ability of olive flounder against fish disease such as S. iniae and E. tarda.

• Korean Journal of Veterinary Service
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• v.34 no.2
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• pp.167-178
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• 2011

Garlic (Allium sativum L.) has 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 and natural antimicrobials from garlic extracts. The antimicrobial activities of raw garlic extract, heat, pH, temperature against pathogenic bacteria were investigated. E. coli, S. Enteritidis, L. monocytogenes, and S. aureus exhibited antimicrobial activities at 20% garlic extract, but no antimicrobial activity was seen in E. faecium. Raw garlic extract and garlic extract heated for 2 min at $95^{\circ}C$ showed strong antimicrobial activities, but the antimicrobial activity of garlic extract heated for 10 min at $95^{\circ}C$ was much less. The antimicrobial activities of 50% garlic extract adjusted pH 4.0~7.0 showed much the same, but the antimicrobial activities decreased at pH 8.0 or higher. The antimicrobial activities by storage $-18^{\circ}C$ of garlic extract showed much the same. When five strains were cultured for 72 hr at $35^{\circ}C$ in the TSB containing 1~10% garlic extract, viable cell number of five strains were decreased to $10^0{\sim}10^4$ CFU/ml even at 1% or 2.5% (E. faecium) after 24 hr, but later increased to $10^4{\sim}10^9$ CFU/ml after 72 hr. When five strains were cultured for 21 day at $4^{\circ}C$ in the TSB containing 1%, 2.5%, 5%, and 10% garlic extract, viable cell number of E. coli, S. Enteritidis, and S. aureus were decreased to $10^3$, $10^0{\sim}10^2$, $10^1{\sim}10^4$ CFU/ml after 21 day, respectively, but L. monocytogenes and E. faecium increased to $10^8$ and $10^6$ CFU/ml after 21 day.

• Applied Biological Chemistry
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• v.24 no.3
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• pp.167-173
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• 1981

Crude enzyme of polyphenol oxidase was obtained from garlic. This enzyme actively oxidized triphenols such as pyrogallol and gallic acid, although it showed very weak activity on diphenols such as catechol and chlorogenic acid among the phenolic compounds tested. The optimum pH of the enzyme was 6.5 which was slightly higher than that of the garlic itself (pH 6.0). The enzyme was stable relatively at heat treatment. Sodium metabisulfite inhibited the enzyme activity at the concentration of 1mM, and KCN, L-ascorbic acid and thiourea also inhibited the enzyme action. $Mg^{++}$ activated the enzyme activity. $Cu^{++}$ activated slightly the enzyme action at low concentration (1mM), but inhibited at high concentration (10mM).

• Food preservation and processing industry
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• v.7 no.1
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• pp.9-18
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• 2008

The health benefits of garlic (Allium sativum L.) are derived from a wide variety of components and from the different ways it is administered. The known health benefits of garlic include cardiovascular protective effects, stimulation of immune function, reduction of blood glucose level, protection against microbial, viral and fungal infections, as well as anticancer effects. In the present study, it was examined the effects of water extract of A. sativum (WEAS) on the growth of cultured human tumor cells in order to investigate its anti-proliferative mechanism. Treatment of WEAS to tumor cells resulted in the growth inhibition, especially in leukemia cells, which was associated with induction of G2/M arrest of the cell cycle and apoptosis. In order to further explore the critical events leading to apoptosis in WEAS-treated U937 human leukemia cells, the following effects of WEAS on components of the mitochondrial apoptotic pathway were examined: generation of reactive oxygen species (ROS), alteration of the mitochondrial membrane potential (MMP), and the expression changes of Bcl-2 and IAP family proteins. The cytotoxic effect of WEAS was mediated by its induction of apoptosis as characterized by the occurrence of DNA ladders, apoptotic bodies and chromosome condensation in U937 cells. The WEAS-induced apoptosis in U937 cells was correlated with the generation of intracellular ROS, collapse of MMP, activation of caspase-3 and down-regulation of anti-apoptotic proteins. The quenching of ROS generation with antioxidant N-acetyl-L-cysteine conferred significant protection against WEAS-elicited ROS generation, caspase-3 activation, G2/M arrest and apoptosis. In conclusion, the present study reveals that the cellular ROS generation plays a pivotal role in the initiation of WEAS-triggered apoptotic death in U937 cells.

• 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.

• Journal of fish pathology
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• v.23 no.2
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• pp.199-209
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• 2010

This study was aimed to investigate the effects in different immersion doses of garlic, Allium sativum, juice to modulate on the nonspecific immune responses of the olive flounder, Paralichthys olivaceus, artificially prechallenged with Streptococcus iniae BS10 and Edwardsiella tarda KE-1, respectively. The nonspecific immune responses of the tested fish were assessed in term of skin mucus lysozyme activity, the change of bacterial cell counts in organs, the number of lymphocytes and neutrophils in blood, and SOD activity. Almost groups of the prechallenged with either S. iniae BS10 or E. tarda KE-1 fish which had been immersed in garlic juice showed the enhanced skin mucus lysozyme activity, the number of lymphocytes and neutrophils in blood, and SOD activity in the kidney but the decreased the number of bacterial cell in surveyed organs. RPS in the group immersed in 0.25 g/L of garlic juice was much higher than in other immersed test groups. These results suggested that the garlic juice immersion can be effective on enhancement of the nonspecific immune responses and the protective ability of olive flounder to the artificial challenge with S. iniae BS10 and E. tarda KE-1.