The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of the Fermented Black Garlic Extract on Lipid Metabolism and Hepatoprotection in Mice

발효흑마늘 추출물이 흰쥐의 지질대사 및 간기능 개선에 미치는 영향

  • Chung, Soo Yeon (Institute of Human Behavior & Genetic, College of Medicine, Korea University) ;
  • Han, Kyung-Hoon (Research Institute, Seoul Medical Center) ;
  • Bae, Song-Hwan (Dept. of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University) ;
  • Han, Sung Hee (Institute of Human Behavior & Genetic, College of Medicine, Korea University) ;
  • Lee, Yong Kwon (Dept. of Culinary Art & Food Service Management, Yuhan University)
  • 정수연 (고려대학교 의과대학 인간행동과 유전자연구소) ;
  • 한경훈 (서울의료원 의학연구소) ;
  • 배송환 (한경대학교 식품생명공학과) ;
  • 한성희 (고려대학교 의과대학 인간행동과 유전자연구소) ;
  • 이용권 (유한대학교 호텔관광 외식조리학과)
  • Received : 2020.01.30
  • Accepted : 2020.02.13
  • Published : 2020.02.29
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Abstract

This study was conducted to evaluate the functionality of fermented black garlic extracts under various conditions. Black garlic powder was prepared by aging for 0~72 hours at 80℃ depending on relative humidity (RH). It showed the highest antioxidant effects among the samples; the total antioxidant activity of black garlic powders at RH 75%, 84%, and 90% for 72 hours was increased 31.9 times, 28.2 times, and 22.6 times compared with that of the fresh garlic powder, respectively. Also, the alliin content was gradually decreased. S-ally-L-cysteine and S-ethyl-cysteine levels were increased; the highest values were 495.9 ㎍/g and 1,769.7 ㎍/g after aging for 72 hours at RH 75%. Aspartate transaminase (AST) and alanine transaminase (ALT) levels were increased following high fat diet feeding, but the rise was obviously reduced by administration of black garlic extract. The total cholesterol, LDL/VLDL-cholesterol, and triglyceride contents in serum were significantly lower in methionine and choline deficient (MCD) diet treatment groups than in the positive control group. The concentration was increased following the intake of black garlic and fermented black garlic extracts. Therefore, black garlic extracts could be an ideal material as a dietary supplement in healthy functional foods to improve the effects on fatty liver.

Keywords

References

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