• Journal of Environmental Science International
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• v.28 no.2
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• pp.225-233
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• 2019

In this study, we investigated the in vitro anti-biofilm activities of plant extracts of chives (Allium tuberosum), garlic (Allium sativum), and radish (Raphanus sativus L.) against environment harmful bacteria (gram-positive Staphylococcus aureus and, gram-negative Salmonella typhimurium and Escherichia coli O157:H7). In the paper disc assay, garlic extracts exhibited the highest anti-biofilm activity. The Minimal Inhibitory Concentration (MIC) of all plant extracts was generally higher for gram-negative bacteria than it was for gram-positive bacteria. Gram-negative bacteria were more resistant to plant extracts. The tetrazolium dye (XTT) assay revealed that, each plant extract exhibited a different anti-biofilm activity at the MIC value depending on the pathogen involved. Among the plant extracts tested, garlic extracts (fresh juice and powder) effectively reduced the metabolic activity of the cells of food-poisoning bacteria in biofilms. These anti-biofilm activities were consistent with the results obtained through light microscopic observation. Though the garlic extract reduced biofilm formation for all pathogens tested, to elucidate whether this reduction was due to antimicrobial effects or anti-biofilm effects, we counted the colony forming units of pathogens in the presence of the garlic extract and a control antimicrobial drug. The garlic extract inhibited the E. coli O157:H7 biofilm effectively compared to the control antimicrobial drug ciprofloxacin; however, it did not inhibit S. aureus biofilm significantly compared to ciprofloxacin. In conclusion, garlic extracts could be used as natural food preservatives to prevent the growth of foodborne pathogens and elongater the shelf life of processed foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1731-1738
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• 2010

This study was carried out to evaluate the possibility for functional characteristics of garlic husk and its products fermented by Lactobacillus plantarum. Each water and 80% ethanol extracts made from garlic husk and its fermented products were tested for antioxidant activities. Total mineral content of fermented garlic husk was 2,056.23 mg/100 g and its content was 1.5 times higher than the unfermented sample. Total phenol contents were the highest in the ethanol extracts made from fermented garlic husk. Activities of electron donating, reducing power and NO radical scavenging in the ethanol extracts of fermented product were significantly higher than the unfermented sample. ABTS radical scavenging activity of fermented garlic husk was higher than the unfermented sample. Also, its activity was higher in the ethanol extracts than the water extracts. Nitrite scavenging activity of garlic husk was significantly different between fermented and not fermented sample. Because antioxidative effects of fermented garlic husk were elevated, these results recommended its utilization as a functional materials for animal feed.

• Journal of Nutrition and Health
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• v.23 no.2
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• pp.135-147
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• 1990

This study was devised to observe the cytotoxic activities of garlic extracts against various cancer cells, that is, murine leukemic lymphocyte(L1210 and P388) and human rectal(HRT-18) and colon cancer cells(HCT-48 and HT-29) in vitro, and murine ascitic tumor cell(S-180) in vivo. Each cell-line except S-180 was cultured in medium containing serial concentration of the garlic extract in vitro. Inhibitory effect n the growth rate of the cancer cells was stronger in extracts of petroleum ether than that of ethanol. A lipid soluble compound in the extracts of garlic was cytocidal to murine leukemic cells, human rectal and colon cancer cells in vitro. The growth rates of the cancer cells in medium containing garlic extracts were inhibited gradually to a significant degree in proportion to the increase of the extract concentration. The cytotoxic activity of garlic active fraction from TLC was about 2.3 times more potent than that of crude garlic extract, one unit of cytotoxic activity against L1210 cells being equivalent to 4.2$\mu\textrm{g}$ and 1.8$\mu\textrm{g}$ from the crude garlic and active fraction, respectively. The Rf value of the active fraction on silica-gel TLC was 0.18 in condition that petroleum ether/ethyl ether/acetic acid mixture(90:10:1, v/v/v) was used as a developing solvent. The survival times of mice inoculated with S-180 cells were extended about 1.5 to 2 times in the groups treated with garlic extract(through i.p. and oral administration) compared with their control group(no garlic extract treatment). Observations were carried out on S-180. Ethanol extracts of garlic injured markedly tumor cells within 3 hours after injection.

• 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.42 no.3
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• pp.342-347
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• 2013

In this study, we investigated changes in the organosulfur compounds of garlic (by fermentation with lactic acid bacteria) and the effects of these fermented garlic extracts on alcohol-induced cytotoxicity in CYP2E1-transfected HepG2 cells. Lactobacillus plantarum has the highest growth rate in a garlic medium and the S-allyl-L-cysteine (SAC) in fermented garlic extracts with Lactobacillus plantarum and Pediococcus pentosaceus were significantly higher compared to other lactic acid bacteria strains (p<0.05). The SAC, S-ethyl cysteine (SEC) and S-methyl cysteine (SMC) in garlic extracts were all increased by fermentation with lactic acid bacteria. However, alliin in the fermented garlic extracts with lactic acid bacteria strains was lower than the original garlic extract and the contents of cycloalliin in the garlic extracts did not change with fermentation (p<0.05). The electron donating ability of the fermented garlic extracts increased with dose. The electron donating ability of the fermented garlic extract with L. plantarum and P. pentosaceus was over 90% efficient at 5 mg/g. The fermented garlic extracts (with lactic acid bacteria) and garlic extract were not influenced, up to $100{\mu}g/mL$, in CYPE1-transfected HepG2 cells. The CYPE1-transfected HepG2 cell viabilities were 92.60% and 92.23% when treated with both alcohol (200 mM) and fermented garlic extract ($100{\mu}g/mL$) with lactic acid bacteria respectively, for 6 days.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.1
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• pp.111-117
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• 2010

The purpose of this study was to investigate the effect of garlic(Allium sativum L.) extracts with extraction conditions on antioxidant and anticancer activity. The extracts prepared for garlic by hot temperature extraction (HG), low temperature extraction (LG), UMPM extraction (UG), fermentation (FG) and black garlic hot temperature (BG) method. Content of total polyphenol compound was the BG higher than other extracts. The EDA (electron donating ability) and SOD-like activity was increased in dose-dependent manners, and the activity of BG and UM was significantly higher than LG and FG. We examined cytotoxicity, nitric oxide production of Raw 264.7 cell and inhibition of HT 1080 cell by MTT assay. All extracts does not have any toxic effects in macrophages(Raw 264.7). And UG inhibited the production of nitrite in Raw 264.7 cells activated with LPS. The antitumor effects of LG and UG on HT 1080 cell was indicated a significantly inhibition activity. These results suggested that UG (UMPM extraction of garlic) have activities of antioxidant, anticancer effects.

• Applied Biological Chemistry
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• v.43 no.2
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• pp.110-115
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• 2000

This study was carried out to investigate the effect of extracts from garlic on the formation of nitrosamine, nitrosomorphorine, the nitrite scavenging ability and the antioxidant activity. The extracts from garlic made the nitrite scavenging ability higher at low pH than at high pH. Especially ethanol extracts from garlic resulted in 89.6% of nitrite scavenging ability at pH 1.2. They were also more effective in the electron donating and antioxidant abilities than water extracts in expressing as the reduction of ${\alpha},{\alpha}-diphenyl-{\beta}-picrylhydrazyl$(DPPH) and peroxide value(POV), respectively. Inhibitory effect of nitrosamine formation by ethanol extract from garlic was excellently more than 80% at pH 1.2 and 3.0, but only 29.9% at pH 6.0. This meant that the inhibition of nitrosamine formation is pH dependent.

• Journal of Life Science
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• v.19 no.7
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• pp.934-942
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• 2009

This study was performed to observe the effect of hot-water extracts from garlic and 13 kinds of medicinal plants composites (GMP) on hyperlipidemia and hepatoprotective activity in rats administered with alcohol. Male Sprague-Dawly rats were fed an AIN-93 diet (Normal), a normal diet plus ethanol (control, 10 ml of 40% ethanoljkgjday), a control diet plus 0.5% garlic and 1.0% medicinal plants composites extracts (GMP-I), and a control diet plus 1.0% garlic and medicinal plants composites extracts (GMP-II) for 7 days. Blood glucose was higher than the control, but it was markedly decreased in the GMP-II group. Elevation total lipids, cholesterol, triglyceride and phospholipids in serum were markedly decreased in rats fed with GMP-I. GMP-II also inhibited the increase of lipid content in serum. Activities of GOT, GPT, $\gamma$-GTP and ALP in serum elevated by alcohol were significantly inhibited in the GMP group. TBARS content of serum was significantly decreased in GMP groups administered with garlic and medicinal plant extracts. Extracts of garlic and medicinal plants play an important role in recovering liver function in rats from alcohol induced damage.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.806-811
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• 2012

This study was conducted to evaluate effects of plant extracts on methanogenesis and rumen microbial diversity in in vitro. Plant extracts (Artemisia princeps var. Orientalis; Wormwood, Allium sativum for. Pekinense; Garlic, Allium cepa; Onion, Zingiber officinale; Ginger, Citrus unshiu; Mandarin orange, Lonicera japonica; Honeysuckle) were obtained from the Plant Extract Bank at Korea Research Institute of Bioscience and Biotechnology. The rumen fluid was collected before morning feeding from a fistulated Holstein cow fed timothy and commercial concentrate (TDN; 73.5%, crude protein; 19%, crude fat; 3%, crude fiber; 12%, crude ash; 10%, Ca; 0.8%, P; 1.2%) in the ratio of 3 to 2. The 30 ml of mixture, comprising McDougall buffer and rumen liquor in the ratio of 4 to 1, was dispensed anaerobically into serum bottles containing 0.3 g of timothy substrate and plant extracts (1% of total volume, respectively) filled with $O_2$-free $N_2$ gas and capped with a rubber stopper. The serum bottles were held in a shaking incubator at $39^{\circ}C$ for 24 h. Total gas production in all plant extracts was higher (p<0.05) than that of the control, and total gas production of ginger extract was highest (p<0.05). The methane emission was highest (p<0.05) at control, but lowest (p<0.05) at garlic extract which was reduced to about 20% of methane emission (40.2 vs 32.5 ml/g DM). Other plant extracts also resulted in a decrease in methane emissions (wormwood; 8%, onion; 16%, ginger; 16.7%, mandarin orange; 12%, honeysuckle; 12.2%). Total VFAs concentration and pH were not influenced by the addition of plant extracts. Acetate to propionate ratios from garlic and ginger extracts addition samples were lower (p<0.05, 3.36 and 3.38 vs 3.53) than that of the control. Real-time PCR indicted that the ciliate-associated methanogen population in all added plant extracts decreased more than that of the control, while the fibrolytic bacteria population increased. In particular, the F. succinogens community in added wormwood, garlic, mandarin orange and honeysuckle extracts increased more than that of the others. The addition of onion extract increased R. albus diversity, while other extracts did not influence the R. albus community. The R. flavefaciens population in added wormwood and garlic extracts decreased, while other extracts increased its abundance compared to the control. In conclusion, the results indicated that the plant extracts used in the experiment could be promising feed additives to decrease methane gas emission from ruminant animals while improving ruminal fermentation.

• Journal of Society of Preventive Korean Medicine
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• v.13 no.1
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• pp.69-80
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• 2009

The purpose of this study was to investigate the effect of garlic(Allium sativum L.) extracts with extraction conditions on hyperlipidemia prevention. The extracts prepared for garlic by hot temperature extraction(HG), low temperature extraction(LG), UMPM extraction(UG), fermentation(FG) and black garlic hot temperature(BG) method. To evaluate of hypolipidemia effect in vivo, we examined serum and liver lipid profiles of Triton WR-1339 induced hyperlipidemia rats. Serum triglyceride and total cholesterol levels in UG group were significantly higher than control group. Liver total cholesterol content in LG group and liver triglyceride in UG group was significantly lower than control group.