• Journal of Digital Convergence
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• v.12 no.10
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• pp.477-484
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• 2014

The purpose of this study is to verify the antimicrobial effect of garlic and black garlic against pathogenic bacteria. For the comparative analysis of antibacterial effects of garlic, Ampicillin $10{\mu}g$ (BBL) was used as control antibiotics. Research experiments were conducted on each of November 2013 and January 2014. Susceptibility to the antimicrobial effect was measured through Kirby-Bauer disc diffusion method and verified according to the standard proposed by the CLSI. Antimicrobial effect of fresh garlic was higher regardless of the method to extract than Ampicillin $10{\mu}g$. In contrast, the manufacturing methods of the black garlic had no effective differentiations. In antimicrobial susceptibility test, black garlic showed resistance to all of 4 strains. However, in the ethanol-extract of fermented black garlic(natural aging of 15 days.) was found the small changes of the growth-inhibition-zone against S. aureus (8 mm)and E. coli(7 mm). This study proposes a variety attempts about the extraction methods of black garlic for the possibility of food preservation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.814-821
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• 1997

Kimchi is composed of many ingredients such as Chinese cabbage, garlic, ginger, and red pepper and fermented fish extract. Some of them were known to have antioxidative activities due to their scavenging effect against reactive oxygen species(ROS). To study the health effects of kimchi on human skin cells, keratinocyte(A431, epidermoid carcinoma, human) and fibroblast(CCD-986SK, normal control, human) were cultured in oxidative stress condition provoked by paraquat, a superoxide anion generator, and hydrogen peroxide in the absence and presence of kimchi extract. The survival rate of keratinocyte was greatly reduced when exposed over 1mM concentration of hydrogen peroxide($H_{2}O_{2}$), but cytotoxicity of $H_{2}O_{2}$ was significantly reduced by kimchi extracts on cells. Especially 2 week-fermented kimchi decreased remarkably the cytotoxicity by $H_{2}O_{2}$ to keratinocyte cells. Over 1mM of paraquat concentration showed strong cell toxicity on keratinocyte, but the extracts from kimchi fermented for 1, 2 and 3 weeks showed protective effects in order. Fibroblast cells were significantly affected by $H_{2}O_{2}$ as were keratinocyte cells. Although almost all extacts of kimchi of different fermentation periods showed protective effect against cell killing at 0.5mM concentration of $H_{2}O_{2}$ week-fermented kimchi extract showed the strongest protective effect on fibroblast cells treated with 1mM $H_{2}O_{2}$ for either 1 day or 4 days. However most of kimchi extracts showed weak preventive effect or no effect on oxidative stress produced by paraquat. In conclusion, 2 week-fermented kimchi extract seems to have the best potential in preventing skin cells against oxidative damage which might be related to their scavenging effects of kimchi components produced during their fermentation process.

• Journal of fish pathology
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• v.27 no.1
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• pp.35-45
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• 2014

In this study, we investigated the effects of dietary 1% garlic extract on nonspecific immune responses and fish diseases (Viral Hemorrhagic Septicemia Virus, Vibrio anguillarum, Streptococcus iniae and Edwardsiella tarda) resistance in olive flounder Paralichthys olivaceus. Fish were fed a commercial diets supplemented with 1% garlic extract for 4 weeks. After the 4 weeks feeding experiment, the artificial infection was made by V. anguillarum, S. iniae, E. tarda and VHSV. And the cumulative mortality was monitored for 2 weeks after artificial infection. The cumulative mortalities decreased in all experiments except for group of E. tarda compared to control group. We observed significantly higher levels of the hematocrit, glucose, total protein, lysozyme activity and the macrophage activity in the experimental group compared to the control group. In the experiments of drug sensitivity and MIC using the three bacteria (V. anguillarum, S. iniae and E. tarda), 1% garlic extract was more effective than the previously reported fermented garlic powder. These results suggested that garlic extract can increase the disease resistance of olive flounder against V. anguillarum, S. iniae and VHSV and the ability of nonspecific immune responses.

• Journal of Physiology & Pathology in Korean Medicine
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• v.34 no.6
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• pp.326-333
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• 2020

Nitrate-nitrite-nitric oxide (NO) pathway is a major alternative source of NO and is essential for NO - dependent physiological functions in body. Food supplements having nitrate/nitrite can improve metabolic syndromes including hypertension through antioxidant activity or vasodilation. The purpose of this study was to observe the effects of fermented garlic (F. garlic) having high concentration of NO2- on changes in blood flow and nitric oxide synthesis in the cerebral cortex of rodents. The generation of nitric oxide detected by a chemi-luminescence detector was higher in F. Garlic compared with NaNO2 solution under artificial gastric juice with pH 2.0. Ether F. garlic or NaNO2 diluted with artificial cerebrospinal fluid was directly applied into around the needle probe of laser Doppler flow meter that was located on epidural surface of the cortex. Direct application of F. garlic resulted in increase of cerebral blood flow detected by a laser Doppler flow meter with a dose-dependent manner. Compared with NaNO2 solution, F. garlic produced changes in cerebral blood flow at lower concentration of NO2-. Pretreatment of methylene blue, a guanylyl cyclase inhibitor prevented upregulation of cerebral blood flow by the treatment of F. garlic. In addition, the application of F. garlic with 250, 500ppm of NO2- caused significantly the production of NO in the cortical tissue but NaNO2 solution with 500ppm of NO2- did not. In summary, these results suggested that F. garlic with high content of NO2- induce increase in cerebral blood flow through nitric oxide-dependent signal pathway.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.762-768
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• 2014

In this study, the ameliorating effects of lactic acid-fermented garlic extract (LAFGE) on non-alcoholic fatty liver were investigated using oleic acid-induced steatotic HepG2 cells. The ameliorating mechanism was analyzed by RT-PCR and Western blot. Treatment with 1 mg/mL LAFGE decreased intracellular lipid accumulation approximately 1.5-fold, compared to that achieved with non-fermented garlic extract. LAFGE reduced fatty acid influx into hepatocytes through down-regulation of FAT/CD36 mRNA expression in the steatotic HepG2 cells. $PPAR{\alpha}$ and CPT-1 mRNA expression was significantly up-regulated by LAFGE treatment of HepG2 cells as a consequence of activation of beta oxidation. Additionally, the treatment with 1 mg/mL LAFGE highly down-regulated mRNA expression of SREBP-1c and FAS to 51% and 35%, respectively. LAFGE showed concentration-dependent down-regulation patterns in protein expression of SREBP-1c and FAS, as determined by Western blot. These results suggest that LAFGE treatment improves hepatic steatosis triggered by the imbalance of hepatic lipid metabolism owing to oleic acid treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.10-17
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• 2017

The natural preservative "complex Scutellaria baicalensis extract (BHC)" contains Scutellaria baicalensis, Glycyrrhiza uralensis (liquorice), Zizyphus jujube (jujube), and Astragalus propinquus (milk vetch root). BHC has been used as a natural preservative for more than 10 years to increase storage duration and quality of food with strong antibacterial activity. BHC has been added into functional foods as a subsidiary ingredient. However, no studies have been performed to test whether or not BHC affects the activity of main functional ingredients. In this study, we tested whether or not BHC has any effect on the hepatoprotective activity of lactic acid-fermented garlic extract (LAFGE) when formulated in a clinical test supplement. $H_2O_2-induced$ oxidative damage in HepG2 cells was not attenuated by BHC, indicating that BHC had no influence on the protective effect of LAFGE against oxidative damage. Furthermore, BHC had no effect on the hepatoprotective effect of LAFGE against acetaminophen-induced acute liver injury in rats, as indicated by no changes in alanine transaminase and aspartate transaminase levels. In conclusion, BHC, formulated in the clinical test supplement with LAFGE, had no effect on hepatoprotective activity, indicating BHC could be considered as a suitable natural preservative for liquefied functional food materials.

• Journal of Life Science
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• v.27 no.5
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• pp.553-560
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• 2017

Fermented garlic extract (FGE) is a well-known functional food containing cycloalliin. Here we tested if FGE has an effect on the vascular system. We found that FGE had an effect on monocytic adhesion to endothelial cells, which occurs at the initial step of processes of inflammation. From dose-dependent experiments, 0.1 to $1{\mu}g/ml$ of FGE appeared to inhibit lipopolysaccharide (LPS)-enhanced heterotypic cell adhesion between THP-1 and BAECs. This result indicates that FGE blocks vascular inflammation. Then we found that FGE activates eNOS and Akt in BAECs. The phosphorylation of eNOS was maximally elevated 10 min after FGE treatment. Parallely, the phosphorylation of Akt was also maximally increased 10 min after FGE treatment. Consistently, it was found that FGE enhanced the production of nitric oxide. We then examined whether NO mediates THP-1 cell adhesion to BAECs. Both Akt and eNOS inhibitors appeared to reverse an inhibitory effect of FGE. These findings indicate that FGE inhibits LPS-enhanced heterotypic cell adhesion via Akt and eNOS. In conclusion, FGE plays an important role in prevention of inflammatory diseases.

• Korean Journal of Plant Resources
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• v.33 no.2
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• pp.63-72
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• 2020

Fermented complex from garlic and nine medicinal plants were developed as a natural whitening material. Tyrosinase inhibition activity was determined and four active compounds were isolated. The nutritional components of fermented garlic complex (FGC) were analyzed to confirm the applicability as a functional food material. Tyrosinase inhibitory effect of FGC was 88.6%. Methanol extract was partitioned with EtOAc, n-BuOH and H₂O. From the EtOAc fraction (47 g), which showed the highest yield, active fractions were separated by repeated TLC, silica gel and ODS column chromatography to isolate active compounds. The chemical structures of the isolated compounds were analyzed by NMR and MS spectra. Phenylpropanoid compounds of 2,4,5-trihydroxy-benzenepropanoic acid (1) (1.9 mg) and 2,3,5-trihydroxy-benzenepropanoic acid (2) were confirmed. In addition, 2,4-dihydroxy-hydrocinnamic acid (3) (3.3 mg) and (+)sesamin (4) (6.1 mg) were isolated. These compounds will be useful as index compounds or functional compounds in FGC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1642-1647
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• 2014

In this study, we investigated the hepatoprotective effects of garlic extracts fermented with Lactobacillus plantarum on alcohol-induced fatty liver damage in C57BL/6J mice. The weight of liver tissue of the lactic acid-fermented garlic extract (LAFGE) diet groups decreased in a dose-dependent manner compared to that of the normal diet group. The activities of typical serum enzymes such as ALT, AST, and ALP were low in the LAFGE 200 mg/kg administered group. The LAFGE 200 mg/kg administered group significantly decreased values of TBIL and DBIL, which are an important index of liver damage. LAFGE also ameliorated alcohol-induced hepatic lipid accumulation in histological analysis dose-dependently. In addition, total GSH and reduced GSH levels in LAFGE-treated groups were gradually recovered up to normal levels. The present study revealed that LAFGE improved unique tastes and odors of raw garlic through lactic acid fermentation technology and thus could be a commercially potential material for hepatoprotective functional foods against alcoholic fatty liver.

• Journal of Life Science
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• v.23 no.1
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• pp.63-68
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• 2013

The effect of black garlic extract on the activation of spleen cells from a C57BL6 mouse was investigated to examine immune activities of of fermented black garlic containing a variety of bioactive substances. xtract obtained from the concentration of commercial Namhae black garlic was used for the analysis of immune activities. Treatment with the extract increased the expression of interleukin-2 (IL-2) cytokine. The simultaneous administration of the extract plus lipopolysaccharide (LPS) increased the expression of IL-2, tumor necrosis factor (TNF)-${\alpha}$, and interferon (IFN)-${\gamma}$ compared with that of a control group. This result suggests that cellular immunity can be induced by macrophages, resulting in the expression of T lymphocytes and T helper type 1 (Th1) cells. In addition, treatment with the extract increased the late response of IL-6 cytokines, and the extract plus LPS augmented the expression of IL-4 and IL-6 compared with that of an LPS-treated group. Meanwhile, the extract plus LPS decreased the late response of IL-10, suggesting that humoral immunity can be activated by stimulating B lymphocytes, suppressing cellular immunity, and effectively modulating the conversion into humoral immune responses. These findings demonstrate that the black garlic extract activates Th1 and Th2 cells by stimulating T lymphocytes in mouse spleen cells and leads to immunomodulation by activating cellular and humoral immune responses of the immune system.