• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.17-26
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• 2020

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.864-871
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• 2010

White and black garlic pastes were fermented by Leuconostoc mesenteroides and evaluated for its rheological and functional properties such as consistency, antioxidant and angiotensin converting enzyme inhibitory activity. The pH, acidity and solid content of black garlic paste were 4.60, 1.23%, 22.63%, respectively. The viable cell counts and consistency of fermented garlic was decreased by adding higher amounts of black garlic paste. Fermentation of white garlic (40%)/black garlic (10%) showed viable cell counts of $1.6\times10^{11}$, fluid consistency of 9.31 $Pa{\cdot}s^n$. Water and 70% ethanol extract from fermented garlic showed the polyphenol content of 6.29mg/mL and 5.99 mg/mL, respectively. Also, water extract indicated the DPPH radical scavenging effects and angiotensin converting enzyme (ACE) inhibitory activity with $IC_{50}$ 1.03 mg/mL and $IC_{50}$ 68.54 mg/mL, respectively. ACE inhibitory activity was increased with adding black garlic paste. Conversion of sucrose into dextran polymer in fermented garlic was drastically decreased by the addition of black garlic paste, indicating from 85% (0% black garlic) to 20% (20% black garlic) conversion yield. Garlic paste fermented with 10% black/40% white garlic showed the decrease in consistency and viable cell counts during both cold and freezing storages. In particular, consistency of fermented garlic was lower during freezing storage than cold storage, and the viable cell counts was drastically decreased after storage for 2 weeks.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.142-149
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• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• 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 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.

• Journal of Biomedical and Translational Research
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• v.19 no.4
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• pp.92-102
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• 2018

The objectives of this study were to find out the plant to enhance immune activity among 42 kinds of foods frequently consumed by the Korean elderly consisting of 5 food groups and 5 wild plants. Each sample was assessed the immunoactive effect by measuring $NF-{\kappa}B/AP1$ gene expression, nitric oxide and cytokine production in $RAW-Blue^{TM}$ cell. Soybean sprouts of 47 plants showed the highest $NF-{\kappa}B/AP1$ gene expression at the level of $1.13{\pm}0.03$ (O.D. 650 nm) and Soritae, sweet potato, banana, apple, garlic, crown daisy, cabbage and Ailanthus altissima also had high activity of $NF-{\kappa}B/AP1$ gene in $RAW-Blue^{TM}$ cell stimulated by LPS. NO production of Ailanthus altissima was significantly higher than that of other plants and 16 plants of glutinous sorghum, black rice, Seoritae, Heuktae, sweet potato, banana, apple, garlic, mungbean sprouts, spinach, crown daisy, young pumpkin, cabbage, soybean sprouts, Actinidia arguta and Aster scaber were the next best activity. The above results selected 17 out of 47 plant samples. Moreover, soybean sprouts was significantly shown to increase $TNF-{\alpha}$ ($1,509.55{\pm}1.38pg/mL$) and $IL-1{\beta}$ ($54.56{\pm}1.08pg/mL$) cytokines in comparison with RAW-Blue cell stimulated by LPS. According to the results of in vitro evaluation, the ethanol extract of soybean sprout increased the production of immune-enhancing cytokines by proliferation of macrophages. In addition, $NF-{\kappa}B$ transcription factor activity and NO production ability were excellent, and it was selected as a material having excellent immunological activity.