Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation

Sato, Emiko; Kohno, Masahiro; Hamano, Hamasuke; Niwano, Yoshimi

doi:10.1007/s11130-006-0017-5

Cited by 100 publications

(86 citation statements)

References 19 publications

(23 reference statements)

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“…Fermentation for 24 h was effective in increasing the antioxidant activity significantly. The increase of antioxidant activity by fermentation was similar to other fermented materials such as ginseng, garlic, tea, and soy [15,16,28,29].…”

Section: Antioxidant Activitysupporting

confidence: 67%

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Kwak

Jeong

Kim

2018

Journal of Food Quality

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This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay ( < 0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls ( < 0.05). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls ( < 0.05). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.

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Section: Antioxidant Activitysupporting

confidence: 67%

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Kwak

Jeong

Kim

2018

Journal of Food Quality

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“…La necesidad de reducir el tiempo de maceración de la extracción de ajo fue descrita por Sato et al (17,18) , en donde expone que durante 40 días se pudo obtener metabolitos inherentes a su actividad antioxidante, mediante su técnica de fermentación espontanea, metabolitos derivados de la THβCs, como la metil-1,2,3,4-tetrahidro-β-carbolina-3-ácido-carboxílico (MTCC) sintetizada a partir del acetaldehído. Pese a que con este método no se ha determinado el efecto hipotensor in vivo, deja en claro la participación como secuestrador de radicales libres.…”

Section: Tabla 1 Variación De Las Presiones Arteriales Según Día Deunclassified

“…Hoy en día existen dos técnicas basadas en el tiempo de maceración, la primera, denominada extracción añeja de ajo (EAA) en un tiempo aproximado de 20 meses a temperatura ambiente, ha sido utilizada en diversos estudios (13)(14)(15)(16) ; y la segunda técnica, denominada fermentación espontanea a corto plazo (FECP) en un tiempo de 40 días bajo 60-70 °C (17)(18) . Ambas técnicas se basan en la descomposición que sufren los órganos sulfurados del ajo, como la aliina (compuesto de aminoácidos azufrados) que al ser triturado se transforma por la alicinasa en alicina, este inestable componente se descompone en s-alil-cisteína (SAC) al ser ingerido, además la reacción tiene como subproducto el ácido pirúvico.…”

Section: Introductionunclassified

Efecto hipotensor del extracto de ajo (Allium sativum) macerado por 18 semanas en un modelo experimental in vivo

Chaupis-Meza

Rojas

Gasco

et al. 2014

Rev Peru Med Exp Salud Publica

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Objetivos. Determinar si el extracto de ajo (Allium sativum) macerado por 18 semanas tiene igual o mejor efecto hipotensor que el captopril en ratas. Materiales y métodos. Se realizó un estudio experimental in vivo con ratas machos Holtzman, clasificados en cinco grupos: 100, 500 y 1000 mg/kg de extracto de ajo, Captopril de 100 mg/kg y un grupo vehículo. El L-NAME (N-G -nitro L-arginina-metil-éster) administrado vía intraperitoneal 50 mg/kg desde el inicio del experimento, elevó la presión arterial desde el tercer día. El análisis estadístico consistió en las pruebas T de Student para medias pareadas, ANOVA y comparación múltiple de Scheffe. Resultados. El ajo macerado extraído por un proceso hidroalcohólico durante 18 semanas provocó una disminución de la presión arterial en animales de experimentación. El análisis de los tratamientos sobre la presión arterial media (PAM), obtuvieron diferencias significativas desde el tercer día. La comparación sobre la PAM final versus PAM basal (medias no diferentes) y el efecto hipotensor (%) fueron: ajo-100 (p=0,008), 59,8%; ajo-500 (p=0,021), 80,6%; ajo-1000 (p=0,034), 88,5%, Captopril (p=0,437), 99,9% y vehículo (p=0,001), 0%. Conclusiones. El ajo macerado a un periodo de 18 semanas resultó eficaz para producir un efecto hipotensor en ratas, inducidas a hipertensión arterial por L-NAME. Palabras clave: Ajo; Compuestos fenólicos; Enfermedad crónica; Hipertensión; Ratas; L-NAME (fuente: DeCS/BIREME). HYPOTENSIVE EFFECT OF EXTRACT OF MACERATED GARLIC (Allium sativum) FOR 18 WEEKS IN AN IN VIVO EXPERIMENTAL MODEL ABSTRACTObjectives. Determine whether macerated extract of garlic (Allium sativum) for 18 weeks is equal to or better than Captopril in its hypotensive effect in rats. Materials and methods. We performed an experimental in vivo study with Holtzman male rats divided into five groups using 100, 500 and 1,000 mg kg of garlic extract, Captopril 100 mg/kg and a vehicle group. 50 mg/kg L-NAME (NG-nitro-L-arginine methyl ester) was administered intraperitoneally which elevated blood pressure after the third day. Statistical analysis consisted of Student's t-test for paired means, ANOVA and Scheffe multiple comparison. Results. The macerated garlic extracted by a hydroalcoholic process administered for 18 weeks resulted in a decrease in blood pressure in experimental animals. In the analysis of treatments on mean arterial pressure (MAP), significant differences were obtained after the third day. The comparison of the MAP final versus MAP basal (no difference in averages) and the hypotensive effect (%) were: garlic-100 (p=0.008), 59.8%; ajo-500 (p=0.021), 80.6%; garlic-1000 (p=0.034), 88.5%; captopril (p=0.437), 99.9%; and vehicle-only (p=0.001), 0%. Conclusions. The macerated garlic given for an 18-week period effectively produced a hypotensive effect in rats with hypertension induced by L-NAME.

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“…The assay used in this study was essentially identical to that described in our previous papers. 27,28) In the assay, the concentration of XOD was much higher than in the L-012-dependent CL method due to the high sensitivity of the latter method. In brief, 50 ml of 2 mM HPX, 30 ml of dimethyl sulfoxide (DMSO), and 50 ml of each aqueous extract or solvent (0.1 M phosphate buffer, pH 7.4) alone, 20 ml of 4.5 M DMPO, and 50 ml of 0.4 U/ml XOD were placed in a test tube and mixed.…”

Section: Establishment Of Culture Isolates Of Phytoplanktersmentioning

confidence: 99%

Some Dinophycean Red Tide Plankton Species Generate a Superoxide Scavenging Substance

Sato

Niwano

Matsuyama³

et al. 2007

Bioscience, Biotechnology, and Biochemistry

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Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation

Cited by 100 publications

References 19 publications

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Efecto hipotensor del extracto de ajo (Allium sativum) macerado por 18 semanas en un modelo experimental in vivo

Some Dinophycean Red Tide Plankton Species Generate a Superoxide Scavenging Substance

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