A comparative study on the antioxidative and anti‐allergic activities of fresh and aged black garlic extracts

The antioxidative and anti‐allergic activities of fresh and aged black garlic extracts were investigated. The garlic samples were extracted with 70% ethanol (v/v) and the total phenolic content was measured. The antioxidant capacity of extracts was assessed by determining the scavenging activities on 1,1‐diphenyl‐2‐picrylhydrazyl and hydroxyl radicals, ferricyanide reducing power, ferrous ion‐chelating ability and inhibitory effect on linoleic acid peroxidation. The anti‐allergic activity of extracts was analysed by measuring their inhibitory effects against β‐hexosaminidase release. The aged black garlic exhibited significantly higher phenolic content and greater antioxidative activity than fresh garlic. Both garlic extracts showed strong antioxidant capacity in a dose‐dependent manner. On the other hand, a considerably higher suppression of β‐hexosaminidase release was found in fresh garlic extract at lower concentration compared with that of the black garlic. Results of this study illustrate that ageing of garlic could enhance its antioxidant capacity, but could decrease its anti‐allergic activity.     

Effects of garlic oil on milk fatty acid profile and lipogenesis‐related gene expression in mammary gland of dairy goats

BACKGROUND: Garlic oil (GO) has blood lipid‐lowering effects. Milk fatty acid (FA) originates partly from plasma, and can be affected by the mammary lipogenesis. This study aimed to investigate GO effects on milk FA profile and mammary lipogenesis‐related gene expression. Early‐lactation goats were randomly allocated to four treatments with six goats each, and offered corn silage ad libitum and fixed amount of 0.79 kg day^?1 dry matter (DM) concentrate mixed with GO (0, 0.57, 1.14, 1.71 g kg^?1 DM) for 30 days consisting of 26‐day adaptation. RESULTS: Intake of corn silage reduced (P≤0.05) as GO level increased in the concentrate. Lipase activity and lactose content linearly increased, while non‐esterified FA concentration quadratically decreased with increasing GO level (P≤0.05). The proportions of short‐ and medium‐chain (C14:0, C15:0 and C16:0) and saturated FA decreased, whereas C18, cis9 trans11 conjugated linoleic acid (c9t11 CLA), t10c12 CLA, monounsaturated and polyunsaturated FA, and some ≥ C20 FA proportions increased in a linear manner with increasing GO level (P≤0.05). The mRNA abundance of genes remained unchanged (P > 0.1) as GO level increased. CONCLUSION: Garlic oil altered milk FA profile and these effects may not be related to the mammary lipogenesis‐related genes expression. © 2012 Society of Chemical Industry     

采用蜂蜜脱除大蒜异味工艺研究

本文以蒜头为原料,用蜂蜜对大蒜进行脱臭的机理、方法、工艺参数进行探讨,开发相应的营养食品。先将蒜头置于95℃水中烫漂2min,再将大蒜质量15倍的蜂蜜加入后脱臭11min,并进行打浆、罐装等加工,从而制得既有浓郁蒜蜜香味、保存大蒜有效的营养成分（大蒜素和SOD酶）,又无蒜臭、方便食用的高级保健丽琳食品。     

维氏气单胞菌中AHLs介导的群体感应现象及大蒜提取物的干扰作用

以发酵鱼糜中分离的1株维氏气单胞菌为对象,分析该菌中N-酰基高丝氨酸内酯(AHLs)介导的群体感应现象,研究大蒜提取物作为群体感应抑制剂对该菌群体感应及腐败能力的干扰作用.结果表明,维氏气单胞菌至少产生3种AHLs信号分子,即C6-HSL、C7-HSL和C8-HSL.在细菌快速生长阶段,AHLs分子的活性不断增加;当细...     

Alliinase-independent Inhibition of Staphylococcus aureus B33 by Heated Garlic

ABSTRACT: Heated (121 °C) garlic extract in which alliinase was inactivated before crushing exhibited complete bacteriostatic activity at 15% against Staphylococcus aureus. Garlic heated for 45 min showed the highest antibacterial activity and the relative peak areas of 4-heptenal, methyl allyl disulfide, diallyl disulfide, 2-vinyl-4H-1,3-dithiin, and diallyl trisulfide (DATS) were highest at 45 min of heating. Other than 4-heptenal, all these compounds are known to possess different degrees of antibacterial activity. DATS was thought to be the primary antibacterial compound in heated garlic extract. It was tentatively concluded that antibacterial compounds were formed from alliin unreacted by alliinase by marked heating. Diallyl compounds with more than three sulfur atoms and the oxidized form of allicin were not detected.     

蒜辣酱油的研制

研制具有一定功能的保健酱油,以满足消费者生活水平提高,后更深层次的需求,不失为调味品企业在激烈的市场竞争中求得发展的一条途径。本文主要介绍了由公司研发室研制的蒜味酱油产品的生产工艺,操作要点及最佳配方的确定方法。     

丁香多酚细胞抗氧化活性的研究

目的：研究丁香多酚对由H2O2引起的人肝细胞RBL氧化损伤的保护作用。方法：采用H2O2诱导建立细胞氧化损伤模型,通过测定细胞存活率、细胞抗氧化酶活性、丙二醛等指标,分析探讨丁香多酚对细胞损伤的保护作用。结果：结果表明,100μmol/L H2O2孵育24h可显著诱导RBL细胞损伤,使细胞存活力下降到24.64%,细胞经不同浓度的丁香多酚（0.1、0.5、2、10mg/L）与H2O2共孵育后,特别是10mg/L丁香多酚可使细胞存活率达到59.18%。丁香多酚可通过提高SOD、CAT、GSH-Px酶活性,降低MDA含量,促进受损的RBL细胞修复。结论：丁香多酚对H2O2诱导氧化损伤的RBL细胞具有显著的保护作用,可作为食源性抗氧化剂。     

丁香精油对樱桃番茄保鲜作用的研究

研究了丁香精油对樱桃番茄采后主要致病菌的抑制作用及对其采后品质和生理的影响。结果表明：丁香精油可有效抑制根霉、灰霉的生长,并可诱导樱桃番茄防御性酶POD、PPO及CAT活性的升高;丁香精油处理可降低果实的腐烂指数,120μl／L丁香精油熏蒸对樱桃番茄的防腐保鲜效果最好,贮藏19d后腐烂指数比对照降低了70．6％;20℃下贮藏19d之后,丁香精油处理后樱桃番茄的果实硬度、可溶性固形物含量、颜色及可滴定酸与对照组果实相比均无显著差异。     

大蒜的检测方法进展

本文对大蒜的各种定量测定方法进行了总结。     

大蒜醋的功能性

为了研究大蒜醋的价值,该文综述了大蒜醋的特点及独特的调味、保健、药理功能,具有在调味中增香和杀菌的功能,并介绍了大蒜醋的药理功能,展望了其未来发展前景。