• Journal of the Korean Applied Science and Technology
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• v.20 no.1
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• pp.51-56
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• 2003

Garlic extract using super-critical carbon dioxide is influenced by temperature and pressure, and the optimum condition can make under super-critical state. We can know the defects in process of super-critical extration, It can indicate the drop of product rate, energy loss and equipment expense etcs. The minimum inhibition concentration of microbe which garlic extract contains has apperared the concentration more than 800ppm in this experiment. According to the result of this experiment, we can know that the antibiosis effect in the microbe of staphylococcus and fungus has disappeared in the incubation time more than 12 hours.

• 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.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.416-419
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• 2005

Unknown bacterium isolated from garlic was characterized using phenotypic methods, phylogenetic analysis, DNA-DNA hybridization, and cultural methods. The strain was identified as typical leuconostoc; Gram-positive, non-sporeforming, heterofermentative, catalase-negative and spherical. Although its 16S rRNA gene sequence showed high homology to Leuconostoc argentinum DSM $8581^T$(99.8%), DNA-DNA hybridization experiments indicated it represents novel genomic species in the genus Leuconostoc. The garlic-specific leuconostoc was more resistant to antimicrobial activity of garlic compared to other common laboratory lactic acid bacteria, and was even stimulated by low concentrations (1-2%) of garlic extract supplemented in trypticase soy broth. Growth stimulation was concentration-dependent when tested with residual aqueous layer after solvent extraction of fresh whole garlic extract.

• Korean Journal of Agricultural Science
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• v.31 no.1
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• pp.45-52
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• 2004

Bakanae Disease is an abnormal plant growth caused by Gibberella fujikuroi. The infected plants several inches taller than normal plants in seedbed and field. To control bakanae disease, we made a seed disinfectant from garlic extract. And we isolated allicin($C_6H_{10}OS_2$) from garlic extract and the content was 0.62%. In order to develop efftive seed disinfectant from Garlic extract, we compared it with three seed disinfectants(benomyl, prochloraz, fludioxonil). Prochloraz, fludioxonil and Garlic wettable powder controlled Bakanae disease of rice very well, while benomyl did not suppress the disease enough. Water temperature was turned to be an important factor for controlling the disease by treating seed disinfectants. It was confirmed that the seed disinfectant from garlic extract can be used as non-toxic agricultural medicines.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.701-711
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• 2011

In this study, the effects of black garlic extract on the quality characteristics of sausages that were stored at $4^{\circ}C$ for 4 weeks were evaluated. Sausages were produced that contained 15 brix (S1), 22 brix (S2) and 30 brix (S3) of black garlic extract. The pH values of the black garlic extract groups were lower than the control group and there was a tendency for these to decrease during the storage period. The VBN and TBARS content of all sausages increased during the storage period, but less so in the black garlic extract group than the control group. As the percentage of black garlic extract increased, the L value (lightness) and a value (redness) decreased while the b value (yellowness) increased. The expressible moisture content of the S2 group after 4 weeks was the highest of all groups (17.63%), whereas the cooking loss was lower in S3 than other groups. Hardness in the S2 group after 4 weeks was higher than in other groups, at $911.76cm/kg^2$. The juiciness, texture and acceptability scores for S2 were also higher than the control, S1 and S3 groups. Therefore, the ideal addition of black garlic extract is suggested to be 15~22% in the preparation of sausage.

• Journal of Korean society of Dental Hygiene
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• v.8 no.2
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• pp.67-76
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• 2008

The purpose of this study was to determine the effect of dentifrice containing 0.1% extracts of garlic on dental plaque and gingivitis in a double blind and crossover clinical studies in 33 healthy adults aged from 20 to 22 years who provided a consent for their participation. Oral examination was performed through clinical periods and on day of baseline, 6, 13, 19, 25 days plaque index and gingival index were scored by Turesky' modified index and L$\ddot{o}$e & Silness index. After 12, 19, 25 days use of their respective dentifrices, statistically decreases of plaque index, gingival index were shown in both the experimental and the control group, respectively, Experimental group exhibited significantly the lower plaque levels and the higher levels of gingival health by the use of the dentifrices contained extract of garlic from 12 days compare with control group(p<0.05). The degree of decrease was more significant on gingivitis level of the experimental group than the control group(p <0.05). This result indicate that the use of dentifrice containing extract of garlic has a positve effect in preventing plaque and gingivitis and treating periodontal diseases.

• Journal of the Korean Applied Science and Technology
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• v.18 no.4
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• pp.285-291
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• 2001

The liquid body foam which added the garlic extract, differs for clothes and kitchen detergent, industrial and domestic detergent, and it has various characteristics as a soft detergent for bath and hair product. The contents of various characteristics in this experiment have tested for the foam formation force, the moisture force and the antimicrobial force. In case of this product adding garlic extrat, we could know the three characteristics. In first case to increase the concentration of Sunfom-S, we could know that the foam formation force increases following to it. In second case to increase the concentration of propylene glycol, we could know that the moisture force increases following to moisturing agent. In third case to increase the concentration of garlic extract, we could know that the antibiosis and preservation efficacy appears between 3.0-4.0wt% and the sterilization efficacy appears more than 5.0wt%. According to the result of this experiment, we could recognize the characteristics concerning to quality of this product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1779-1784
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• 2015

This study was performed to investigate the effects of various garlic extracts on cholesterol synthesis in HepG2 cells. Raw garlic, grilled garlic, and freeze dried garlic were subjected to cold water extraction, and extracts were incubated at room temperature for 1 min or 60 min. The extracts were treated to HepG2 cells for 4 h, and cholesterol synthesis and mRNA expression level of HMG-CoA reductase were investigated. The alliin contents were reduced when garlic was incubated at room temperature for 60 min. Raw garlic extracts showed lower intracellular cholesterol contents compared to that of the control group. However, raw garlic extracts incubated for 60 min showed no differences compared to the control group. Freeze-dried garlic extract showed minimum intracellular triglyceride and cholesterol contents. Relative mRNA expression level of HMG-CoA reductase, a rate-limiting enzyme of cholesterol synthesis, decreased in the garlic extracts. Compared with 60 min, garlic extracts incubated for 1 min showed a reduced level of HMG-CoA reductase mRNA expression. The freeze-dried garlic extract reduced mRNA expression level of HMG-CoA reductase in a dose-dependent manner in cells treated with 5% of 0.2, 0.5, 0.8, 1.0, and 1.5 mg/mL in medium, and the effect was maxed out at dose of 5% garlic extract at 1.0 mg/mL in medium.

• 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.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.593-595
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• 1993

The volatile components of garlic extracts were investigated. For experiment both crushed- and sliced-garlic were dried by air-drying and freeze-drying methods, followed by ether extraction. The extracts were analysed by GC and GC/MS. Sliced- and freeze-dried garlic extracts showed larger number of volatile components than crushed- and air-dried garlic extracts. The volatile components, allyl propyl disulifde, 2-vinyl-1,3-dithiane, 3-vinyl-〔4H〕-1,2-dithiin, 1,2-Bis (allyl)disulfane were found in sliced- and freeze-dried garlic extracts, methyl allyl trisulfide and 2,4-methyl furane in sliced- and air-dried garlic extracts, and disulfide in crushed- and air-dried garlic extracts.