Preparation of S-Allylcysteine-Enriched Black Garlic Juice and Its Antidiabetic Effects in Streptozotocin-Induced Insulin-Deficient Mice
- Authors
- Kim, Jun Ho; Yu, Su Hyun; Cho, Yun Jeong; Pan, Jeong Hoon; Cho, Hyung Taek; Kim, Jeong Ho; Bong, Hyejin; Lee, Yeojin; Chang, Moon Han; Jeong, Ye Jin; Choi, Garam; Kim, Young Jun
- Issue Date
- 18-1월-2017
- Publisher
- AMER CHEMICAL SOC
- Keywords
- S-allylcysteine; aged black garlic; pectinase; high hydrostatic pressure; antidiabetic effect
- Citation
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.65, no.2, pp.358 - 363
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Volume
- 65
- Number
- 2
- Start Page
- 358
- End Page
- 363
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/84898
- DOI
- 10.1021/acs.jafc.6b04948
- ISSN
- 0021-8561
- Abstract
- S-Allylcysteine (SAC), produced in large amounts during the aging process of garlic via enzymatic hydrolysis, is known as a key compound responsible for the multiple pharmacological activities of aged black garlic. This study investigated the effects of enzyme- and high hydrostatic pressure (HHP)-assisted extraction on the content of the bioactive compounds, including SAC, in black garlic juice (BGJ) and evaluated the antidiabetic effects of SAC-enriched BGJ in streptozotocin (STZ)-treated mice. The aging process increased the contents of SAC, total polyphenols, and total flavonoids in garlic juice. More importantly, pretreatment of pectinase cocktail with HHP resulted in a greater increase in those compounds during aging. Enzyme -treated BGJ reduced hyperglycemia and improved islet architecture and beta-cell function in STZ-treated mice. Moreover, these effects were more potent than those of BGJ prepared by the conventional aging process. These findings provide useful information for the production of black garlic with improved bioactivities.
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Collections - Graduate School > Department of Food and Biotechnology > 1. Journal Articles
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