TWI713743B - A sprout of black garlic food - Google Patents

Abstract

The invention discloses an antioxidant ability of germinated black garlic and develops a sprouted black garlic food product which is a health effect with anti-oxidizing ability.

Description

A food of sprouted black garlic

The present invention discloses the antioxidant capacity of a germinated black garlic. The prior art indicates that black garlic has better antioxidant capacity, polyphenols and flavonoid content than white garlic (Choi et al., 2014); however, the plant is in the process of germination Because it is vulnerable to the feeding of bacteria, viruses and even insects, plants during germination will produce a variety of chemical substances similar to phytotoxins to protect themselves (Sritongtae et al., 2017). Therefore, the present invention discloses a kind of resistance to germinating black garlic. Oxidation ability, and develop a kind of germinated black garlic food, which has anti-oxidation ability and health effect.

Garlic is the bulb of Liliaceae plant garlic. Contains protein, fat, carbohydrates, amino acids, type, crude fiber, vitamin B1, B2, nicotinic acid, C, E, carotene, minerals potassium, calcium, magnesium, iron, manganese, zinc, selenium, germanium And alliin (allicine), alliin (Alliin) and many other sulfur compounds.

Garlic also contains VB1 and selenium antioxidants, which can remove free radicals in the body, eliminate viruses, bacteria and parasites, effectively reduce blood fat, blood pressure and prevent the formation of blood clots. In addition to antibiotics, allicin also has detoxification effects, can fight cancer, enhance immunity, and regulate hormones; it can also effectively inhibit the proliferation of Helicobacter pylori, so long-term consumption can prevent the digestibility caused by Helicobacter pylori Ulcer and selenium can also effectively prevent breast cancer and other cancers. Long-term consumption of garlic has also been found to be quite effective in preventing the formation of fifty shoulders. In intact or undamaged garlic cloves, garlic contains only a small amount of active ingredients, mainly in the form of unflavored alliin. During cutting, muddying or cooking, alliin will be decomposed by the enzyme alliinase and converted into disulfide allicin (Allicin), the main ingredient of garlic's strong taste. A physiologically active ingredient, Ajoene, was discovered from fresh garlic oil. It was transformed from allicin, and it only exists in garlic oil. Ajoene is a known garlic anti-tumor compound (Li et al., 2002; Matthew et al., 2004).

Introduction of black garlic and its physiological activity: a kind of use in the environment of high temperature and high humidity to convert the unsteady and irritating odor compounds in fresh garlic into a steady and odorless compound such as S-allylcysteine (S- Allylcysteine, SAC), which is the main ingredient in black garlic, and produces effective ingredients that may have health benefits, and has the value of developing and verifying its efficacy.

1. Antioxidant: Black garlic is a product of fresh garlic that undergoes biological conversion. The content of total phenols, flavonoids and SOD-like in the biologically converted garlic is higher than that of raw garlic, and the main ingredient is Allicin. Sulfides, including DAS, DADS, and DATS content all have an uplifting effect (Xiao, 2008). Compared with raw garlic in the literature, black garlic has an antioxidant capacity of at least 10 times higher.

2. Hypoglycemic effect: In the feeding experiment of type 2 diabetic rats, it was found that the liver of the rats fed with black garlic had significantly higher antioxidant enzyme activity and active substances than the raw garlic group. Therefore, it is inferred that black garlic has higher activity than raw garlic. High antioxidant capacity, and can avoid the complications of diabetes (Lee et al., 2009).

3. Improve atherosclerosis: Some scholars use black garlic chloroform extract to treat or inhibit atherosclerotic related diseases or inhibit the inflammatory precursor (5-Hydroxymethylfurfural; 5-HMF) reaction (Kim et al., 2011 ).

4. Anti-tumor effect: human gastric cancer cells are cultured in black garlic water extract (BGWE) with a concentration of 1.0mg/ml, which can inhibit the growth of AGS cells by 50%; through the cell counting method, the same concentration can produce 1.5×105 cells AGS cells die. Western blot was used to analyze the expression of BGWE on AGS cell apoptosis-related proteins, and it was found that when the concentration of BGWE was 1.0 mg/ml, the expression of intracellular apoptotic factors AIF, cytochrome c, and caspase-3 protein showed an increasing trend. In addition, Bcl-2 The apoptosis-promoting factors Bax, Bid, and the upstream regulatory factor FasL of Bid in the family also have increased expression in cells (Zhou, 2009). Another study pointed out that in experiments on mice suffering from gastric cancer tumors, it was found that feeding black garlic has the effect of inhibiting gastric cancer tumors and has a significant dose effect; further research pointed out that the activity of SOD, GPx, and interleukin-2 in the serum has an enhanced effect. Garlic has the relationship between antioxidant capacity and immune regulation capacity (Wang et al., 2012).

5. Improve obesity: Black garlic methanol extract has the best inhibition of adipocyte number, intracellular triglyceride content and glycerol-3-phosphate dehydrogenase activity; black garlic methanol extract also inhibits fat cell differentiation, The gene expression of lipid biosynthesis and adipocyte hormones, as well as the gene expression of enhancing lipid breakdown and adiponectin, show that black garlic has the effect of inhibiting lipid synthesis in animal and cellular models, and this effect is related to reducing adipocyte differentiation , Decreasing lipid synthesis, reducing fat cell hormones are related to increasing the regulation of lipid decomposition (Zhang, 2011). In 2014, some scholars pointed out that the methanol extract of black garlic head has the effect of regulating lipid biosynthesis, and may have a potential market in functional foods for preventing obesity (Chen et al. 2014).

6. Liver protection: Some studies have pointed out that the experimental group (alcohol + black garlic) can effectively reduce the accumulation of fat in the liver after feeding black garlic to mice with alcoholic liver oxidative damage for 4 weeks; and it is induced by alcoholic liver damage Compared with the control group (alcohol), the activity of aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, and lactate dehydrogenase were significantly reduced, the activity of cytochrome P4502E1 was reduced by 55%, GST and quinine The activity of reductase increased 1.5 times and 4 times compared with the control group. The content of GSH and the activity of GPx, Gsr and catalase in the liver were significantly increased. It is further speculated that the antioxidant capacity of black garlic has the effect of protecting chronic alcoholic liver injury (Kim et al. al., 2012).

At present, the preparation method, product and physiological activity report of germinated black garlic made from germinated garlic are not disclosed in domestic and foreign literature and patent reports.

The present invention is to reveal the anti-oxidation/elimination of free radicals of germinated black garlic. The previous literature pointed out that black garlic has better antioxidant power, polyphenols and flavonoid content than white garlic (Choi et al., 2014); however, plant During the germination process, because they are susceptible to being fed by bacteria, viruses and even insects, the plants during the germination period will produce a variety of phyto-antitoxin-like chemicals to protect themselves (Sritongtae et al., 2017). In the domestic and foreign literature and patent reports, it has never been proposed that the anti-oxidation/free radical elimination ability of germinated black garlic made from germinated garlic is greater than that of unsprouted black garlic. Therefore, the present invention discloses the antioxidant/eliminate free radical ability of germinated black garlic.

The invention discloses that the white garlic is subjected to germination observation at a temperature of 5-37°C under appropriate moisture, and the garlic sprouts are divided into long germination groups and groups of germination days, with a temperature of 40~90°C and a humidity of 40~90 % Under the environment, keep for 20-45 days to ferment and mature into black garlic, and then conduct anti-oxidation/elimination free radical ability test.

The present invention also reveals the anti-oxidation/elimination of free radicals of germinated black garlic. It also compares the effects of different extraction methods on the effective ingredients of garlic. The effective effects related to antioxidants in plants are also compared. The main components are polyphenols and flavonoids (Ivanov et al., 2014). Therefore, in the present invention, different extraction methods have differences in antioxidant capacity, polyphenols and flavonoid content. The best embodiment of the extraction solvent is to select the human body-acceptable and non-toxic solvent extraction, respectively, with different polar solvents, such as water, 55% ethanol, 80% ethanol and 95% ethanol. Revealing the best extraction method from different extraction methods can be used as a reference direction for the shape of health food products. The technology of the present invention will not be affected by the types of extraction solvents disclosed in the limited embodiments, and the technical content of this case is claimed for protection.

The present invention will reveal the results of anti-oxidation/elimination of free radicals of raw garlic, germinated raw garlic, black garlic and germinated black garlic. Use the following experimental analysis method to determine the content of total polyphenol compounds and flavonoids. The anti-oxidation/free radical elimination ability analysis experiment is as follows: 1. DPPH (1,1-diphenyl-2-picrylhydrazyl) method: evaluate the free radical scavenging ability of black garlic. 2. Hydrogen Peroxide Scavenging Activity: To evaluate the antioxidant capacity of black garlic. 3. SOD (superoxide dismutase) activity: Assess whether black garlic can promote the activity of SOD (antioxidant enzyme). The technical focus of the present invention lies in the comparison of the antioxidant capacity of main black garlic and germinated black garlic.

The DPPH experiment was used to observe the sample's ability to scavenge free radicals. Scavenging free radicals is one of the ways to increase the antioxidant capacity. The method of expression of the experimental results is to compare the IC50 value of each sample (Figure 1). The lower the IC50, the higher the free radical scavenging ability of the sample. The statistical results show that in terms of the long sprouting group, black garlic germinates> black garlic (black garlic 1- The effect of 3 cm> black garlic 5 cm> black garlic). In addition, for black garlic sprouting 1-3 cm group, water extraction group> 55% ethanol extraction group> 80% ethanol extraction group> 90% ethanol extraction Group, black garlic germinates 1-3 centimeters, its ability to scavenge free radicals will not increase with the increase of ethanol concentration; in terms of germinating days, black garlic germinates> black garlic, especially black garlic germinates for 3 days For the best, there is a phenomenon that water extraction group>55% ethanol extraction group>80% ethanol extraction group>90% ethanol extraction group.

Reducing power is one of the other ways of antioxidant. For example, the higher the reducing power, the better the antioxidant power. As shown in the figure (Figure 2), the statistical results show that for the long sprouting group, black garlic germinates> black garlic (the effect of black garlic 1-3 cm> black garlic 5 cm> black garlic), and black garlic In terms of sprouting 1-3 male groups, water extraction group>55% ethanol extraction group>80% ethanol extraction group>>90% ethanol extraction group; in terms of sprouting day group, black garlic germinates>black garlic, especially It is best to germinate black garlic for 3 days. There are phenomena in the water extraction group>55% ethanol extraction group>80% ethanol extraction group>90% ethanol extraction group.

Polyphenols are a good antioxidant substance that can help the human body eliminate harmful free radicals and prevent cardiovascular disease, diabetes, and cancer. As shown in Figure 3, the statistical results show that in terms of the long sprouting group, black garlic germinates> black garlic as a whole; however, (the effect of black garlic 1-3 cm> black garlic> black garlic 5 cm) For black garlic sprouting 1-3 groups, the water extraction group and the 55% ethanol extraction group have the most total phenol content; in terms of the sprouting day group, black garlic germinates> black garlic, especially black garlic Three days of germination is the best, and the water extraction group and 55% ethanol extraction group can extract the most total phenol content.

Flavonoids are found in many food-borne plants such as fruits, vegetables, beans and tea. Flavonoids can promote antioxidant capacity, so the content of flavonoids is discussed here. The experimental results show (Figure 4). The statistical results show that for the long sprouting group, black garlic germinates> black garlic as a whole; however, (the effect of black garlic 1-3 cm> black garlic 5 cm> black garlic) In addition, for black garlic sprouting 1-3 groups, the water extraction group and 55% ethanol extraction group can extract the most flavonoids; in terms of the number of sprouting days, black garlic germinates> black garlic, especially It is best to germinate black garlic for 3 days. The same water extraction group and 55% ethanol extraction group can extract the most flavonoids.

Superoxide dismutase is an enzyme that can catalyze the conversion of superoxide into oxygen and hydrogen peroxide through the disproportionation reaction, and is an important antioxidant. In this experiment, we will test whether different groups of garlic have the antioxidant capacity similar to superoxide dismutase (SOD-like). The higher the clearance rate, the higher the antioxidant capacity of the sample is similar to that of superoxide dismutase. The experimental results are shown in Figure 5. Compared with the white garlic group, the black garlic group has better results before and after germination and different extraction methods. Stable SOD-like antioxidant capacity.

Aging is related to many molecular, cellular and system aspects. In response to changes in the external environment or genes in the body, aging can be roughly divided into two categories, genetic presupposition and random destruction (Zhao et al., 2017). Among them, the aging phenomenon caused by random destruction, due to free radicals, oxidation and saccharification, destroys macromolecular substances in the body, and the degree of damage is more serious than the repair ability in the body. The present invention discloses that black garlic has the best anti-oxidation/elimination free radical ability than black garlic after 3 days of germination or 1-3 cm of black garlic germination. Another disclosure of the present invention is that germinated black garlic extracted with water or 55% ethanol has better anti-oxidation/elimination of free radicals. The use of pure water extraction or extraction with less than 55% alcohol will provide a wider range of services. Consumer groups, and can be used as many food additives, has the potential to develop health foods to delay aging and health benefits.

The present invention is a medicinal composition of germinated black garlic with anti-oxidation/elimination of free radicals. It uses germinated black garlic itself, or a germinated black garlic extract and a base ingredient. It is characterized by comprising germinated black garlic and pharmaceutically acceptable The carrier, excipient or diluent. In addition, the base ingredient can also be a liquid, and the extract can be combined with a liquid carrier to prepare a liquid pharmaceutical composition containing or not containing alcohol.

The present invention provides a germinated black garlic health food with anti-oxidation/elimination of free radicals, which uses germinated black garlic itself, or a germinated black garlic extract and a base ingredient, which is characterized by comprising germinated black garlic and pharmaceutically acceptable Carrier, excipient or diluent. In addition, the base ingredient can also be a liquid, and the extract can be combined with a liquid carrier to produce a liquid type health food with or without alcohol.

The present invention is a sprouted black garlic food. Those skilled in the art should understand that any technical scheme of the present invention promotes garlic sprouts and changes in the number of days of garlic sprout in various ways, and uses sprouted raw garlic to make sprouted black garlic and sprouted black garlic antioxidants. Material extraction conditions and modification of different types of products (such as gelatinous, alcoholic or non-alcoholic beverages) may result in falling into the protection scope of the present invention.

Although the present invention has been disclosed using the above-mentioned preferred embodiments, it is not intended to limit the present invention. Anyone who is familiar with the art without departing from the spirit and scope of the present invention may make various changes and modifications relative to the above-mentioned embodiments. The technical scope of the invention is protected. Therefore, the scope of protection of the invention shall be subject to the scope of the attached patent application.

references:

1. Choi IS, Cha HS, Lee YS. 2014. Physicochemical and antioxidant properties of black garlic. Molecules. 19(10):16811-23.

2. Sritongtae B, Sangsukiam T, Morgan MR, Duangmal K. 2017. Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata). Food Chem. 227:280-288.

3. Ivanov I, Vrancheva RZ, Marchev AS, Petkova NT, Aneva IY, Denev PP, Georgiev VG, Pavlov AI. 2014. Antioxidant activities and phenolic compounds in Bulgarian Fumaria species. Int. J. Curr. Microbiol. App. Sci. 3, 296-306.

4. Zhao H, Li J, Zhang J, Wang X, Hao L, Jia L. 2017. Purification, in vitro antioxidant and in vivo anti-aging activities of exopolysaccharides by Agrocybe cylindracea. Int J Biol Macromol. 102:351-357 .

Figure 1. The influence of different groups of garlic on DPPH. Figure A is the comparison of the free radical scavenging IC50 of DPPH for different germination groups of white garlic, Figure B is the comparison of the free radical scavenging IC50 of DPPH for different germination days of white garlic, and Figure C is the free radical scavenging IC50 of DPPH for different germination groups of black garlic. Comparison of IC50. Figure D shows the comparison of the free radical scavenging IC50 of DPPH for different germination days of black garlic.

Figure 2. The influence of different groups of garlic on reducing power. Figure A shows the reducing power comparison of different germination male groups of white garlic, Figure B shows the reducing power comparison of different germination days of white garlic, Figure C shows the reducing power comparison of different germination male groups of black garlic, and Figure D shows the different germination days of black garlic. Comparison of group reducing power.

Figure 3. The influence of different groups of garlic on the total polyphenol content. Figure A is the comparison of total polyphenol content in different germination groups of white garlic, Figure B is the comparison of total polyphenol content in different germination groups of white garlic, Figure C is the comparison of total polyphenol content in different germination groups of black garlic, Figure D Comparison of the total polyphenol content of different groups of black garlic on different germination days.

Figure 4. The influence of different groups of garlic on the content of flavonoids. Figure A is the comparison of total flavonoid content in different germination groups of white garlic, Figure B is the comparison of different flavonoid content in different germination days of white garlic, Figure C is the comparison of flavonoid content in different germination groups of black garlic, and Figure D is black Comparison of different flavonoid content of garlic in different germination days.

Figure 5. The influence of different groups of garlic on SOD-like. Picture A is a comparison of SOD-like among different white garlic groups, and Picture B is a comparison of SOD-like among different black garlic groups.

Claims (4)

A method for manufacturing germinated black garlic, which is to germinate 1-3 cm or 3 days of garlic at a temperature of 5-37°C, and keep the garlic at a temperature of 40-90°C and a humidity of 40-90% The germinated black garlic is fermented and matured in 20-45 days. The germinated black garlic has the best antioxidant/eliminating free radical ability. As described in item 1 of the scope of patent application, a method for producing germinated black garlic, the antioxidant/free radical elimination ability of the germinated black garlic decreases as the concentration of the extraction solvent ethanol increases. A pharmaceutical composition with anti-oxidation/elimination of free radicals, which is characterized by comprising a method for manufacturing sprouted black garlic described in item 1 of the scope of patent application, and the composition is composed of sprouted black garlic and pharmaceutically acceptable carriers and excipients. Forms or diluents. A health food with anti-oxidation/elimination of free radicals, which is characterized in that it contains the method for manufacturing sprouted black garlic described in item 1 of the scope of patent application, which comprises the combination of sprouted black garlic and food-acceptable carriers, excipients or diluents. composition.

Images