• 한국식품영양학회지
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• 제7권3호
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• pp.223-231
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• 1994

This study was designed to investigate the effects of Garlic Jug A Jii, a popular processed food for Korean was given of HCI-ethanol in rats as experimental Model. Oral administration HCI-ethanol to fasted rats produced extensive necrosis in the gastric mucosa. Pretreatment with garlic juice and 3 week stored Garlic Jang A Jii juice prevented such necrosis and the effects were dose-dependent. The effects of garlic Jang A Jii juice comparing with raw garlic juice were reduced but statiscally significant differences were not found. 5 week-stored Garlic Jang A Jii was inhibited the formation of gastric mucosal injury. Comparing with garlic Jug A Jii for 3 weeks, while garlic Jang A Jii juice and 1 : 10 diluted garlic Jang A Jii juice did not show significant shifts but the effects of 1 100 diluted garlic Jang A Jii was decreased. Oral administration of disulfide prevented the gastric mucosa injury whereas sulfhydryl blockers such as N-ethylmaleimie and indomethacin was decreased on gastric mucosa protective effect. The content of diallyl disulfide was 1.41mg% in raw garlic, 0.96mg% in garlic Jang A Jii for 3 weeks. The content of diallyl disulfide was gradually reduced according to the elapse of storage period.

• International Journal of Internet, Broadcasting and Communication
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• 제11권4호
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• pp.1-10
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• 2019

This Dietary cholesterol augments lipid profile and primes production and activation of platelets, leading to development of atherosclerosis which produce several detrimental effects on cardiovascular health. Ethnomedicine and Mediterranean diet are natural sources and cost effective modes against several ailments including cardiovascular diseases while fermented foods have gained interest due to their increased nutrient profile, enhanced bioavailability and efficacy. Garlic has been known to reduce cholesterol and inhibit platelet activation. We examined whether fermented garlic ameliorates effects of hypercholesterolemia and platelet functions in rats. Methodology: Male SD rats were fed with hypercholesterolemia diet and treated with spirulina, fermented and non-fermented preparations of garlic for one month. Platelet aggregation and granule secretion were assessed to evaluate platelet activation. Liver and kidney weights, lipid and enzymatic profile of serum and whole blood analysis was performed. Expressions of SREBP, ACAT-2 and HMG-CoA were assessed using RT-PCR while liver and adipose tissues were analyzed for histological changes. Both fermented and non-fermented garlic inhibited platelet aggregation and granule secretion while fermented garlic showed greater inhibitor tendency. Fermented garlic significantly reduced liver weight and triglycerides concentrations than non-fermented garlic. Similarly, fermented garlic greatly abrogated the detrimental effects of steatosis on liver and adipose tissues. Fermented garlic significantly improved lipid profile and modulated platelet functions, thereby inhibiting atherosclerosis and platelet related cardiovascular disorders.

• 한국식품과학회지
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• 제40권4호
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• pp.443-448
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• 2008

고온에서 숙성시켜 제조된 흑 마늘의 총폴리페놀 함량은 10.0 mg/g으로 생마늘 3.7 mg/g보다 2.5배 이상 높은 값을 보였다. 생마늘과 흑 마늘 추출물의 전자공여능 실험 결과, 흑 마늘 추출물의 농도 증가에 따라 전자공여능이 급격하게 증가하는 것으로 나타났으며, 추출물의 농도가 $1,000{\mu}g/mL$일 때 생마늘은 12.9%, 흑 마늘은 101.9%로 흑 마늘이 생마늘에 비하여 항산화력이 매우 높은 것으로 나타났다. 아질산염 소거능은 추출물의 농도가 5mg/mL일 때 생마늘 추출물이 흑 마늘 추출물보다 1.7배 높게 나타났으나, 그 이상의 농도에서는 비슷하거나 흑 마늘 추출물이 유의적으로 높게 나타났다 생마늘과 흑 마늘 추출물에서 SOD 활성은 추출물의 농도가 20mg/mL일 때 각각 3.3%와 30.9%를 나타내었으며, 흑 마늘이 생마늘에 비하여 SOD 활성이 유의적으로 높게 나타났다. ACE 저해활성은 추출물의 농도가 50mg/mL 일 때 생마늘과 흑 마늘에서 각각 52.7%, 88.8%로 흑 마늘의 항고혈압활성이 높은 것으로 나타났다.

• 한방비만학회지
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• 제21권2호
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• pp.69-79
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• 2021

Objectives: This study aimed to compare the anti-obesity effects of raw and pickled garlic in vitro in 3T3-L1 preadipocytes. Methods: The pickled garlic samples comprised the following: garlic aged in vinegar (VG), garlic aged in soy sauce, and vinegar (1:1, v/v) (PG) and raw garlic (RG) as control. Hexane, butanol, and distilled water were used to prepare the fractions. The pancreatic lipase inhibitory activity was used as a measure of anti-obesity effects of the extracts. The lipid droplet accumulation and triglyceride content in the 3T3-L1 cells were measured using Oil red O staining and triglyceride assay kits, respectively. The adipogenesis related protein expression levels were analyzed using the kits and the western blot method. Results: The pancreatic lipase inhibitory activity of the garlic extracts (VG, PG, RG) was the highest in the butanol fraction, and the inhibitory effect was the highest in RG, followed by PG and VG. All garlic butanol extracts suppressed triglyceride accumulation in differentiated adipocytes (P<0.05) through the activation of cyclic adenosine monophosphate (AMP), AMP-activated protein kinase, carnitine palmitoyl transferase-1, and the inhibition of fatty acid synthase. Raw garlic extracts significantly inhibited the expression of proteins involved in adipogenesis as compared to pickled garlic. Conclusions: Raw garlic has the potential to be an effective natural material for reducing obesity compared to pickled garlic with vinegar or soy sauce.

• 한국식품조리과학회지
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• 제17권2호
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• pp.117-122
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• 2001

마쇄한 마늘과 50% ethanol의 마늘 추출액을 분쇄돈육에 첨가하여 4$^{\circ}C$에 저장하면서 pH, POV가와 TBA가의 변화를 조사하였다. 분쇄돈육은 가열하지 않은 생육과 10$0^{\circ}C$에서 10분간 가열한 가열육으로 나누어 실험하였다. 마쇄한 마늘과 마늘 추출액을 분쇄돈육에 첨가하였을 때 저장 중 과산화물가와 TBA가는 마늘첨가량이 많을수록 현저한 감소로 지질의 산화 억제 효과를 나타내었으며, 특히 10% 마늘 추출액은 마쇄 마늘을 20% 첨가하였을 때와 거의 비슷한 효과를 보였다. 효과는 저장 중 4-6일째까지 가장 컸고 그 후에는 점차적으로 감소하였다. pH는 전반적으로 6일까지는 대체적으로 감소하였다가 그 이후 증가하였다. 마쇄한 마늘과 ethanol 50%의 마늘 추출액을 분쇄돈육에 첨가했을 때 약간의 pH 증가를 보였다. 생육과 가열육 모두 pH, 과산화 물가와 TBA가에서 비슷한 영향을 주었으나 생육보다 가열육에서 더 많은 변화를 보였다.

• 대한가정학회지
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• 제24권1호
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• pp.53-58
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• 1986

In order to study the antioxidative action of the effectient garlic components, peroxidase and superoxide dismutase activity were compared through the in vitro and in vivo experiments. RESULTS : 1. Observing the effects on peroxidase activity of efficient components in vitro, garlic oil, alliin and ethanol fraction showed effective, which was similar to the trend of TBA value, peroxide value and induction time for the first period of lipoperoxide formation in vitro. 2. In vivo experiment with peroxidase activity, the ethanol fraction and garlic oil were effective when intraperitoneally administered as well as orally administered. 3. Considering the superoxide disutase activity in vitro, the garlic oil, alliin and ethanol fraction were effective in efficient components. But non-kaolin fraction inhibited the activity on the contrary. 4. In terms of the efefcts on superoxide dismutase activity in vivo, alliin and garlic oil wee effective in intraperitoneal adminstraton and the ethanol fraction and alliin in oral administration.

• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.241-245
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• 2017

Aged garlic has been reported to possess beneficial pharmacological activities, including anti-stress and anti-fatigue properties, and to exert protective effects on the cardiovascular system and liver. Pine needles are widely used in folk medicine and as food additives owing to their pharmacological properties such as anti-aging and anti-inflammatory effects. It has long been known that combining certain phytochemicals with other phenols or organic acids can produce synergistic effects. Therefore, the purpose of this study was to develop an optimal formula of aged garlic with added pine needle powder for improved antioxidant activity using the statistical technique of response surface methodology. The antioxidant activities of aged garlic mixed with pine needle powder were confirmed by measuring oxygen radical absorbance capacity and total polyphenol content. An optimized antioxidant formula was identified that contained 5.08 g aged garlic and 1.97 g pine needle powder. The antioxidant activities of the mixture prepared using this optimal formula were significantly higher than the predicted values according to an additive model. Hence, this study confirms that the addition of pine needle powder to aged garlic can improve its antioxidant activity. This study demonstrated an optimal mixing ratio to produce an aged garlic product with improved functionality through the addition of pine needle powder that could be successfully employed by the food industry to prepare functional foods.

• Asian-Australasian Journal of Animal Sciences
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• 제20권6호
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• pp.944-947
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• 2007

This study was conducted to study the effects of dietary garlic powder on laying performance, egg traits and blood serum cholesterol level of quails. A total of three hundred quails (Coturnix coturnix japonica) aged nine weeks were used. They were allocated to 3 dietary treatments. Each treatment comprised 5 replicates of 20 quails. The diets were supplemented with 0, 5 and 10 g/kg garlic powder. The experimental period lasted 21 weeks. The addition of garlic powder did not significantly affect body weight, egg production, feed consumption, feed efficiency, egg shell thickness, egg albumen index, egg yolk index and egg Haugh unit. Adding 5 and 10 g/kg garlic powder to the laying quail diets increased egg weight (p<0.01). Egg yolk cholesterol and blood serum cholesterol concentration were reduced with garlic powder supplementation. The results of this study demonstrated that garlic powder addition had a significant cholesterol-reducing effect in serum and egg yolk without adverse effects on performance and egg traits of laying quails.

• Journal of Microbiology and Biotechnology
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• 제11권4호
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• pp.720-723
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• 2001

The effect of long-term storage on garlic antibacterial activity was investigated. A concentration of 5% or more garlic was found to be necessary to completely inhibit Eschrichia coli growth in tryptic soy broth. This value is substantially higher than the minimum inhibitory concentration of 1% for E. coli reported previously. pH-modified garlic extract was stored at different temperatures to investigate the impact of storage conditions (i.e., temperature, pH, period of storage) on the stability of the antibacterial activity of the garlic extract used against E. coli B34. The antibacterial effectiveness of the garlic extract against E. coli remained stable when both the storage temperature and the pH of the extract were kept low. When the garlic extract was stored at $40^{\circ}C and above, most or all of the garlic antibacterial activity disappeared after a 24-h storage period, regardless of the storage pH. The antibacterial activity was weakened when the pH of the garlic extract was adjusted to 8, and at low temperatures.

• 한국환경보건학회지
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• 제10권2호
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• pp.89-97
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• 1984

The possible effects of garlic (Aliium sativurn L.) extract on growth and aflatoxin production by Aspergillus parasiticus R- 716 were investigated. Various solvent extracts of garlic strongly inhibited growth and sporulation by Aspergillus parasiticus R-716, and effective solvents used for extraction of garlic were chloroform, benzene, and water-chloroform. The growth and aflatoxin production decreased with the increase in extract concentration, and extract equivalent 1.5g of raw garlic weight in 25ml SLS medium completely inhibited, and at a level of 1.25g garlic, total aflatoxin was reduced 64% (472 ${\mu}g$/25ml) of that produced in the control (1, 352 ${\mu}g$/25 ml). During cultivation inhibitory rate of growth was reduced from 89.1% to 40% and aflatoxin $B_2$, $G_1$ production increased with the laps of time. Especially garlic extract appeared to have a stimulatory effect on lipid accumulation on the contrary aflatoxin production.