• 한국식품조리과학회지
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• 제9권2호
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• pp.94-98
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• 1993

The purpose of this study was to investigate the effects of garlic or lemon juice on the lipid oxidation of fish oil as antioxidants and color difference of fish muscle. The samples was treated with garlic or lemon juice by the amount 5%(w/w) or 10%(w/w) of fish muscle were stored at $4\pm$1^{\circ}C$$ and $-18\pm$2^{\circ}C$$ for 10 and 40 days, respectively. The results of this study were as follows; 1. pH of fish muscle had little change during all the storage time at $-18\pm$2^{\circ}C$$. pH of the fish muscle was decreased within 5 days and then was increased untreated or treated with garlic juice at $4\pm$1^{\circ}C$$. 2. Lipid oxidation of fish was measured by POV and TBA value. Both POV and TBA value of the sample treated with garlic juice were generally lower than those of the sample treated with lemon juice and the sample treated with 5f% garlice or lemon juice was lower than the sample treated with 10% garlice or lemon juice. 3. Lightness of the sample treated with loft lemon juice was the highest and that of untreated sample was the lowest during all the storage time at $4\pm$1^{\circ}C$$. As the storaging periods at $4\pm$1^{\circ}C$$, redness of the samples treated with 5% garlic or lemon juice were higher than that of the samples treated with lO%) garlic or lemon juice. Yellowness of the samples treated with 10% garlic or lemon juice showed the highest. Yellowness of the samples treated with lemon juice was higher than that of samples treated with garlic juice.

• 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.

• 동아시아식생활학회지
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• 제10권2호
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• pp.160-169
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• 2000

This study was conducted to understand the inhibitory garlic and ginger against the growth of food born pathogenic bacteria. Juice was prepared from the raw spices by using an electric homogenizer and membrane filter. Dry-powdered spices were treated with double distilled water and 70% ethanol to extract the antibacterial substances, respectively. Growth inhibitory effects of juice and extracts of the spices were monitored by using bacterial strains such as B. subtilis, L. moncytogenes, S. aureus,E. coli O157 : H7, P. aeruginosa, and S. typhimurium. On a solid medium where E. coli and S. aureus cells were grown, ginger juice formed inhibitory zone at the concentrations of 2-10% by paper disc test. The Bone formed by ginger juice was wider and more transparent than that formed by garlic juice on the same concentration.1. monocytogenes and B. subtilis were more sensitive to garlic juice than others, and stopped growing at 2% garlic juice. Ginger juice showed the growth inhibition by 30-50% at 1.0% concentration. On the contrast, P. aeruginosa which resisted to the garlic juice was the most sensitive to ginger juice. Water extract of garlic was not effective to inhibit the bacterial growth, while 2% ginger extract completely inhibited the growth of E. coli and S. aureus. Alcohol extract of ginger inhibited the growth of bacteria at the concentration of 0.3%. This growth inhibition is almost 10 times lower than that of the garlic extract. It was clear that ginger had more potential than garlic as an inhibitor to control the growth of the indicator organisms.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1285-1291
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• 2003

본 연구는 마늘약과의 개발을 위한 일환으로 최적량의 마늘즙 대체량을 알아내기 위해 대체량을 달리하여 5가지 대체약과군을 만들어 생강즙 첨가 약과군과 색도, 기계적 품질 특성, 관능평가를 비교 실시하여 다음과 같은 결과를 얻었다. L값(명도)은, 마늘즙 0t.s 대체군이 가장 높았고. 마늘즙 2t.s 대체군이 가장 낮았다. 마늘즙 대체군들(1/2 ∼ 2t.s)은 생강즙 첨가군보다 낮았고, 대체량이 증가할수록 명도는 감소하는 경향이었다. a값(적색도)은 마늘즙 0t.s 대체군이 가장 높았고, 마늘즙 2t.s 대체군이 가장 낮았다. 대체군들(1/2 ∼ 2t.s)은 생강즙 첨가군보다 낮았고, 대체량이 증가할수록 적색도는 감소하는 경향이었다. b값(황색도)은 생강즙 2t.s 첨가군이 가장 높았고, 마늘즙 0t.s 대체군이 가장 낮았다. 대체군들(0 ∼ 2t.s)은 생강즙 2t.s 첨가군보다 낮았고, 대체량이 증가할수록 황색도도 증가하는 경향이었다. 경도는 생강즙 2t.s 첨가군이 가장 높았고, 마늘즙 0t.s 대체군이 가장 낮았다. 마늘즙 대체군들(1/2 ∼ 2t.s)은 생강즙 첨가군보다 유의적으로 낮았고, 마늘즙 대체이 증가할수록 경도도 증가하였다. 부착성은 생강즙 2t.s첨가군이 가장 높았고, 마늘즙 2t.s 대체군이 가장 낮았다. 마늘즙 대체군들(1/2 ∼ 2t.s)은 생강즙 첨가군보다 유의적으로 낮았다. 탄력성은 마늘즙 0t.s 대체군이 가장 높았고, 생강즙 2t.s 첨가군이 가장 낮았다. 마늘즙 대체군들(0 ∼ 2t.s)은 생강즙 첨가군보다 유의적으로 낮았고, 대체량이 증가할수록 감소하는 경향이었다. 응집성은 마늘즙 2t.s 대체군이 가장 높았고, 마늘즙 0t.s대체군이 가장 낮았다. 마늘즙 대체군들(0t.s ∼ 2t.s)은 생강즙 첨가군보다 유의적으로 높았고, 대체량이 증가할수록 응집성이 증가하는 경향이었다. 점착성은 마늘즙 2t.s 대체군이 가장 높았고, 마늘즙 0t.s 대체군이 가장 낮았다. 마늘즙 대체군들은 생강즙 첨가군보다 높거나(1$\frac{1}{2}$t.s, 2t.s) 낮았고(0 ∼ lt.s), 대체량이 증가할수록 점착성이 증가하는 경향이다. 씹힘성은 생강즙 2t.s첨가군이 가장 높았고, 1$\frac{1}{2}$t.s대체군이 가장 낮았다. 마늘즙 대체군들(0 ∼ 2t.s)은 생강즙 첨가군보다 낮은 값을 보였으며, 대 체량이 증가할수록 씹힘성은 감소하는 경향이었다. 관능평가에서, 마늘즙 대체량이 많을수록 색, 모양, 향, 맛, 전반적인 선호도가 좋았고, 특히 마늘즙 2t.s 대체군이 색, 모양, 맛, 전반적 인 선호도가 가장 좋았다. 질감은 마늘즙 2t.s 대체군이 가장 좋게 평가되었고, 생강즙 2t.s 대체군이 가장 나쁘게 평가되었다. 결론적으로, 마늘약과 제조시 밀가루 1컵당 2t.s의 마늘즙을 생강즙 대신 넣는 것이 가장 바람직하다고 생각된다.

• 한국식품영양과학회지
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• 제23권1호
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• pp.44-47
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• 1994

Anticarcinogenic effects of garlic juice were studied in hamsters exposed to 9,10-dimethyl-1, 2-benzan-thracene in their buccal pouches. The distribution of nodule quantity and size was recorded among different groups of hamster. The results show that nodule formation was suppressed in hamsters which were fed with garlic juice compared to hamsters which were not. The average nodule volume was 81.10㎣ for hamsters fed with 3% garlic juice and 181.26㎣ for hamsters without garlic in their diet after 90 days of treatment.

• 약학회지
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• 제30권2호
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• pp.62-67
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• 1986

It was attempted to observe the effect of garlic on the hepatic purine metabolizing enzymes in this study. The activities of adenosine deaminase, guanase, and uricase in rats were not changed significantly following the feeding of 5% garlic juice. Whereas, garlic juice inhibited significantly the hepatic xanthine oxidase activity compared to control group with the lapse of treated-period. The orate level of serum in rats was significantly decreased by the treatment of garlic juice. The above inhibitory effect of garlic was greater in boiled garlic juice than fresh garlic juice-treated group. These results indicated that, according to the chemical properties of allicin which is unstable in heat, other components than allicin in garlic may regulate the hepatic purine metabolizing enzymes.

• Asian-Australasian Journal of Animal Sciences
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• 제23권11호
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• pp.1503-1509
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• 2010

Forty-eight 40-wk-old Hi-sex laying hens were individually caged in an environmentally controlled house to evaluate the effect of garlic (Allium Sativum) juice administration on egg production, egg quality, and yolk cholesterol. Garlic juice was prepared by blending pealed garlic cloves with distilled water (1:1, w/w). Hens were randomly divided into four equal groups; one served as a control and the other three groups were individually gavaged, 3.75 ml, 7.5 ml, or 15 ml garlic juice, three times a week, which respectively represented 0.25, 0.50 and 1% of body weight. Egg production was recorded on a daily basis; egg weight, albumen height, albumen and yolk pH, Haugh unit, and bacterial count of E. coli-challenged eggs were recorded at day of oviposition (day-1) and after 5 and 10 days of storage at room temperature. Yolk cholesterol content was analyzed for five successive weeks. Garlic juice increased (p<0.05) egg weight and mass with no change in egg production intensity. Garlic juice administration recorded higher (p<0.05) albumen height and improvement in Haugh unit. Also, eggs from garlic-treated hens recorded lower (p<0.05) albumen and yolk pH when compared to eggs collected from control hens. Garlic reduced (p<0.05) the $log_{10}$ of bacterial count in egg contents linearly when challenged with E. coli. Egg-yolk cholesterol content was not influenced by garlic juice administration. It is concluded that garlic juice improved performance characteristics and may increase egg shelf life as indicated by egg quality improvement and lower bacterial count of E. coli-challenged eggs. The levels of garlic juice used in this study were insufficient to influence egg yolk cholesterol.

• 한국미생물·생명공학회지
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• 제31권1호
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• pp.32-35
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• 2003

This study was carried out to determine the inhibitory effect of garlic juice against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Shigella flexneri. Staphylococcus aureus, Streptococcus mutans, Virio. parahaemolyticus which are food pathogenic bacteria and Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus plantarum, Lactococcus. lactis, Leuconostoc mesenteroides which are lactic acid bacteria. An aqueous extract of garlic was bacteriocidal against Gram-positive and Gram-negative bacteria in all concentrations (0.1∼2.5(w/v)%) tested in this experiment. Especially 0.5(w/v)% garlic juice inactivated completely E. coli, S. typhimurium, S. flexineri, V. parahaemolyticus and 1.0(w/v)% garlic juice perfectly reduced P. aeruginosa, S. mutans. Generally, the experiment result indicate that garlic juice restrains the growth of the pathogenic bacteria better than the lactic acid bacteria. Therefore, garlic has potential for the preservation of processed foods.

• 한국식품영양과학회지
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• 제22권5호
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• pp.539-542
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• 1993

화학적 발암제인 DMBA를 이용하여 햄스터 협낭에 암을 유발 시키면서 마늘즙을 투입하여 항암 효과를 연구하기 위해 햄스터의 체중, 협낭의 색조, 모세혈관 분포도를 조사 하였다. 햄스터의 체중 증가는 대조군에 비하여 마늘즙을 복용한 실험군에서 증가량이 현저히 감소 하였는데 1% 마늘즙을 먹인군에 비하여 3% 마늘즙을 먹인군에서 체중증가량이 적었고 협낭의 색조는 3% 투여군은 현저하게 엷은 분홍색을 나타내었지만 대조군은 붉은색을 나타내었다.그리고 협낭의 모세혈관 분포정도는 3% 마늘즙 투여군에서는 경도를 나타내었지만 대조군은 심도를 나타내었다.

• Applied Biological Chemistry
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• 제41권1호
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• pp.1-5
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• 1998

향신료중에서 항균성 물질을 찾고자하는 연구의 일환으로 검정균의 생육에 대한 항생제와 보존료의 영향을 조사하였고, 마늘즙과 생강즙이 미생물의 생육에 어떠한 영향을 미치는 가를 조사하였다. 마늘즙은 세균과 효모 및 곰팡이에 대해 항균활성을 나타내는 반면, 생강즙은 세균과 효모에 대하여는 항균활성을 나타내지 않았다. 마늘즙의 균증식 억제작용은 마늘즙의 농도에 따라서 증가하였으며, 비증식 생장속도를 조사한 결과, 마늘즙의 항균 효과는 세균보다 효모에서 월등하게 높았다.