• Preventive Nutrition and Food Science
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• 제11권2호
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• pp.110-114
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• 2006

In order to develop the improved kochujang witb an anti-adipogenic effect, garlic-added kochujang was prepared and followed by fermentation at $30^{\circ}C$ for 120 days. Anti-adipogenic effects of the garlic-added kochujang in cultured 3T3-L1 adipocytes were investigated by measuring leptin and glycerol levels as indicators of lipid accumulation associated with lipolysis, respectively. Additional levels of garlic powder in the preparation of kochujang was determined from the result of a sensory evaluation test. Garlic-added kochujang showed the highest points when the added content was 3%. Fermentation of kochujang led to the decreased leptin secretion and increased glycerol release in the 3T3-L1 adipocytes. The addition of garlic to the kochujang also resulted in reduced leptin secretion and induced lipolysis. Since these results suggested that addition of garlic into kochujang can improve the anti-adipogenic effects of kochujang, it might be possible to develop garlic-added kochujang as an antiobesity-functional kochujang.

• 한국식품과학회지
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• 제43권4호
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• pp.518-523
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• 2011

본 연구를 통해서 부추와 마늘의 생즙과 가루의 항균활성은 농도의존적으로 증가되어짐을 확인할 수 있었고, 그람음성균인 Escherichia coli, Salmonella enteritidis 보다 그람양성균인 Staphylococcus aureus 에 대한 항균력이 높음을 알 수 있었다. 부추는 생즙에 비해 가루의 항균활성이 떨어졌고, 마늘은 생즙과 가루의 활성이 유사하게 분석됨으로써, 냉동건조 후에도 항균활성이 유지됨을 확인할 수 있었다. 부추와 마늘간의 항균활성을 비교해보면, 생즙과 가루 형태에서 모두 부추보다 마늘의 항균활성이 높게 나타났다. 부추와 마늘 모두 항균활성 온도가 높을수록, 가열 시간이 길어질수록 저하되었고, 마늘가루가 부추가루보다 약한 열 안정성을 보였다. 또한 부추와 마늘 모두 pH에 따른 항균성의 변화는 일정하게 유지되어 pH 변화에 대해서는 비교적 안정한 것으로 나타났다. 부추와 마늘생즙, 부추와 마늘가루의 혼합 비율에 따른 항균성의 변화는 마늘비율의 증가에 따른 효과가 나타날 뿐, 시료간 혼합에 따른 상승효과는 나타나지 않았다. 또한 부추와 마늘가루는 복합균주에서 각각의 균주에 대해여 항균활성을 나타내었으며, 이는 단일균주에 나타난 항균활성과 유사한 것으로 나타났다.

• 한국축산식품학회지
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• 제29권6호
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• pp.680-684
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• 2009

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.

• 한국식품조리과학회지
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• 제28권6호
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• pp.805-811
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• 2012

This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: garlic was sliced by a thickness of 1.5 mm, 2.0 mm, 2.5 mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rheometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force than the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$ were 18.10 mg/mL, 14.0 mg/mL, 11.6 mg/mL and 11.1 mg/mL, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at $160{\sim}170^{\circ}C$ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the preference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochemical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of $160{\sim}170^{\circ}C$.

• 농업생명과학연구
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• 제46권5호
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• pp.91-100
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• 2012

국내 마늘의 품종과 관련한 연구는 산지에 따른 비교로 한정되어 있어 마늘의 성분 및 특성에 대한 기초자료를 확보하고자 품종별 마늘 시료 12종을 대상으로 이화학적 특성과 항균활성을 분석하였다. 품종별 마늘의 구폭은 캘리포니아 만생종(60.44mm, 53.73g)이 가장 크고 무거웠으며, 창녕종(44.04mm, 25.15g)이 가장 작고 가벼웠다. 품종별 마늘의 표면색 중 L값은 84.13~90.56, a값은 -1.10~0.77, b값은 18.24~26.61의 범위였다. 전단가는 캘리포니아 조생종이 가장 낮았으며, 94-12-2종은 $4211.35cm/kg^2$ 으로 타 시료에 비하여 전단가가 가장 높았다. 가용성 고형분 함량은 6.40~11.33 %brix의 범위였는데, 창녕종에서 유의적으로 높았다. 품종별 마늘의 pH는 5.57~6.53의 범위였다. 총 thiosulfinate 함량은 이태리종이 93.23 mM/g로 가장 낮았고, 캘리포니아 만생종이 146.05 mM/g로 가장 높았다. 총 pyruvate 함량은 유고종($162.50{\mu}M/g$)에서 가장 높았고, 캘리포니아 조생종($147.41{\mu}M/g$)에서 가장 낮았다. 품종 별 마늘의 추출물로 항균활성을 측정한 결과, Streptococcus mutans균에서 활성이 가장 낮았으며, Escherichia coli균에 대한 항균 활성이 높았다.

• 한국식품영양과학회지
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• 제37권8호
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• pp.972-978
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• 2008

마늘의 재배 부산물인 마늘종을 산지별로 나누어 항산화 관련 물질을 측정하고 용매 추출물의 항산화력 및 아질산염 소거능을 조사하여 마늘종의 소비 확대를 장려할 수 있는 기초자료를 마련하고자 하였다. 항산화 성분 중 클로로필, 카로티노이드, 페놀화합물, allicin 함량은 한지형 마늘종이 많았고, 비타민 C 함량은 난지형 마늘종이 조금 많았다. 마늘은 마늘종에 비해 클로로필, 카로티노이드, 비타민 C 함량은 유의적으로 크게 낮았으나 페놀화합물과 allicin 함량은 유의적으로 높았다. 항산화 효능은 추출용매나 재배지역의 기후에 따라 영향을 받는 것으로 ethanol 추출물보다 methanol 추출물이, 난지형 마늘종보다 한지형 마늘종이 더 높았다. 마늘종은 마늘에 비해서 전자공여능, linoleic acid system에서의 항산화능, 아질산염 소거능이 낮았지만 마늘 항산화 효능의 50% 이상을 보였으며, SOD 유사활성은 마늘보다 유의적으로 높게 나타났다. 본 연구결과들로 마늘종도 마늘과 마찬가지로 항산화 효능이 있고 한지형이 난지형보다 더 높은 항산화 효능을 가지는 것으로 밝혀졌다. 따라서 마늘종도 기능성 식품소재로서 충분히 활용가치가 있다고 보이므로 이를 다양한 제품 개발에 이용할 수 있는 방법들도 추후 연구되어야 할 것이다.

• 한국식품영양과학회지
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• 제26권1호
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• pp.103-108
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• 1997

본 실험에서는 사람의 본태성 고혈압과 가장 유사 한 증상을 나타내는 SHR을 이용하여 고혈압의 악성기에 해당하는 6개월간의 장기간 동안 생마늘과 익힌 마늘 첨가식이를 급여함으로써 마늘의 열처리가 혈청 지질과 혈액 응고에 미치는 효과를 비교 관찰하였다. 실험 결과를 요약하면 다음과 같다. 식이 섭취량은 익힌 마늘 3% 첨가군이 다소 낮았으며, 체중 증가량 및 식이 효율은 마늘 첨가군과 대조군간이 차이는 없었다. 총 콜레스테롤 수준은 마늘 첨가군이 대조군에 비해 현저히 저하되었으며, 특히 익힌 마늘군이 생마늘 군 보다 낮게 나타났다. 중성 지질 수준은 마늘 첨가군 들이 대조군에 비해 낮았다. 혈장 prothrombin time은 마늘 첨가군들이 대조군 보다 길었으며, 마늘 열처리에 따른 차이는 없었다. Fibrinogen 농도는 익힌 마늘군이 대조군이나 생마늘군 보다 낮았다. Fibrinogen과 pro- thrombin time은 유의한 부의 상관관계를 나타내었다. 이상을 종합하여 살펴보면, 익힌 마늘 3%와 생마늘 3% 첨가군 모두 체중이나 식이 섭취량 및 식이 효율에서 대조군과 큰 차이가 나타나지 않은 것으로 보아 일상 식이 섭취 수준으로서 섭취할 수 있는 농도로 여겨진 다. 열처리 효과를 비교해 보면, 익힌 마늘의 생리 효과가 생마늘에 비해 낮다고 보고된 타 연구 결과와는 달리 , 본 실험에서는 익힌 마늘과 생마늘의 효과가 유사 한 것으로 나타났다.

• 생물환경조절학회지
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• 제15권4호
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• pp.346-351
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• 2006

토양에 비료 형태로 투여한 셀레늄 농도와 처리기간이 마늘의 생육에 미치는 영향을 구명하고자 본 실험을 수행하였다. 셀레늄의 농도가 높고 처리기간이 길수록 생체중은 대조구에 비하여 감소하였다. 셀레늄의 처리농도가 높고 처리기간이 길수록 3주 후 셀레늄의 함량은 구보다는 엽초에 많이 축적되었다 그러나 처리 6주 후에는 구>엽초>뿌리 순으로 셀레늄의 함량이 높았다. 셀레늄 처리 후 토양에 잔류하고 있는 셀레늄의 함량은 대조구와 차이가 없었다.

• 한국축산식품학회지
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• 제41권6호
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• pp.1036-1048
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• 2021

This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation rates were measured after receiving one of five different treatments consisting of conventional Samgyetang broth as a negative control, raw garlic (RG) extract as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG extract as treatments. Employing retort cooking, fat trimmed carcasses were added to the initially prepared broth together with a phenolic extract that was set at 5% (w/w). A significant intensification of red and yellow color was observed in breast and thigh meat treated with BG extracts, regardless of pretreatment, compared to the negative control and RG. The moisture percentage was affected by the addition of BG extracts, where the encapsulation group retained the highest water content after retorting. In terms of antioxidative status, maltodextrin-encapsulated BG extract was as effective as an oven-dried extract to scavenge free radicals and showed the highest score among samples (p<0.01). The concentration of TFC was found to be the highest and did not differ between encapsulation and oven-dried groups, followed by BG, RG, and the negative control. However, the addition of encapsulated BG extract was the most effective in delaying the formation of malondialdehyde among the samples. Therefore, pre-treatment of BG extract through encapsulation is recommended to develop a higher antioxidative status and quality characteristics of Samgyetang.

• Journal of Animal Science and Technology
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• 제66권5호
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• pp.1034-1048
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• 2024

The use of insects as a food source is not a new idea, but it has gained momentum in recent years due to the need for sustainable protein source in livestock feedstuffs and for more environmentally friendly organic waste treatment. In the case of black soldier fly larvae, Hermetia illucens, research has focused on their ability to convert organic waste into usable nutrients and their potential as a protein source for animal and human consumption. In this study, black soldier fly larvae were reared on raw food waste (FW) mixed with garlic peel waste (G) and hydronic growth media waste (H) and the proximate composition and bioactive potential of black soldier fly larvae extract (SFL) were compared. Analysis showed that protein content of SFL fed with G was 4.21% higher and lipid content was 9.93% lower than FW. Similar results were obtained for SFL fed with H. Antioxidant activity of SFL-G was higher than that of SFL-FW and SFL-H. SFL-G treatment exhibited enhanced anti-inflammatory and anti-adipogenesis activities as well compared to SFL-FW. Current results suggested that feeding black soldier fly larvae with food waste added with garlic peel and hydroponic growth media waste resulted in increased nutritional value, polyphenol content and bioactivity for SFLs. In this context, garlic peel waste-added food waste was suggested a promising substrate for black soldier fly larvae to obtain high-quality protein source with enhanced antioxidant, anti-inflammatory and anti-adipogenic potential.