Biological Activities of Dried Garlic, Red Ginseng and Their Mixture

신정혜,; 강민정,; 이수정,; 양승미,; 류지현,; 성낙주,

doi:10.3746/jkfn.2009.38.12.1633

Cited by 15 publications

(4 citation statements)

References 15 publications

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“…결국 alliin 분 해과정 중 생성된 allicin의 thiosulfinate기가 SH기와 강하게 반응 하여 다양한 약리효능을 보이는 것이다 (Small et al, 1947). 마늘 의 약리효능으로는 면역증진효과 (Mun et al, 2004), 항산화효과 (Shin et al, 2009;Chung and Kim, 2008), 아질산염 소거능 (Shin et al, 2009;Chung and Kim 2008), 항균효과 (Wi, 2003;Kim et al, 2005), 항암작용 (Shon et al, 2001;Mun et al, 2004;Kim et al, 2005;Park et al, 2005), 항고혈압 (Chun and Paik, 1997;Kim et al, 2005), 항곰팡이 (Kim et al, 2005) 및 저혈당작용 (Chi et al, 1982) 2) Provided by Aqua Green Technology Co. Ltd., Jeju, Korea.…”

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Effects of Dietary Supplementation of Fermented Garlic Powder on Immune Responses, Blood Components, and Disease Resistance against Principal Fish Disease of Juvenile Olive Flounder, Paralichthys olivaceus in Low Temperature Season

Kim¹,

Song²,

Lim³

et al. 2010

Journal of Animal Science and Technology

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We report non-specific immune responses and disease resistance against Vibrio anguillarum, Streptococcus iniae and Edwardsiella tarda by dietary supplementation of fermented garlic powder (FGP) in olive flounder for the first time. Four isonitrogenous (45% crude protein) and isocaloric (17.1 MJ/kg) diets were formulated to have 0%, 0.5%, 1% and 2% of the FGP (G-0, G-0.5, G-1 and G-2). The experimental diets were fed to juvenile olive flounder averaging 23.4 g in triplicate groups (90 fish/group) in a flow-through system. After a five-week feeding trial, healthy fish with similar sizes from each tank were selected and injected with 1 ml of three bacteria each to evaluate disease resistance of the fish. During the 5-week feeding trial, the weight gain, specific growth rate, feed conversion ratio, protein efficiency ratio, and survival of the fish were not significantly affected by the experimental diets. However, feed intake was significantly lower (P<0.05) in the fish fed the G-2 diet compared with the control group. Hemoglobin, myeloperoxidase activity, cholesterol and HDL-cholesterol were not different between the dietary groups. However, hematocrit, nitroblue tetrazolium (NBT) activity, and lysozyme activity were increased (P<0.05) with an increment of dietary FGP. Plasma triglyceride of the fish fed the G-0.5 diet was significantly lower than that of fish fed the control diet. The cumulative mortality was lower in the fish fed diets containing FGP compared with the control group in the challenge test except for the bacteria Edwardsiella tarda. The results in this study indicate that dietary supplementation of FGP can enhance the non-specific immune responses and disease resistance of olive flounder against V. anguillarum and S. iniae.

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Effects of Dietary Supplementation of Fermented Garlic Powder on Immune Responses, Blood Components, and Disease Resistance against Principal Fish Disease of Juvenile Olive Flounder, Paralichthys olivaceus in Low Temperature Season

Kim¹,

Song²,

Lim³

et al. 2010

Journal of Animal Science and Technology

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“…Shin et al ( 45 ) reported that α-glucosidase inhibitory activity levels of the water extract of browned garlic made by hot-air drying for 30 hr at 80°C were not much different at the concentration level less than 2.5 mg/mL; but, the inhibitory activity levels increased up to 22.22% depending on the concentration level above 2.5 mg/mL. In addition, they also reported that α-glucosidase inhibitory activities of fresh garlic, red garlic and black garlic extracts were measured at 21.23%, 21.54% and 37.84%, respectively, at the concentration of 2 mg/mL, indicating the inhibitory effect due to the increase of browning substances ( 46 ).…”

Section: Resultsmentioning

confidence: 99%

Enhancing the Organoleptic and Functional Properties of Jujube by a Quick Aging Process

Kim

et al. 2013

JFN

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Black jujube was made by aging dried jujube and its physiochemical characteristics, antioxidant activities and α-glucosidase inhibitory activities were evaluated. The moisture and sugar contents were increased depending on the period of aging times and the pH was reduced thereby increasing acidity. The color of black jujube extract was changed from red to black resulting in decreases of Hunter color values L, a and b. As the aging progressed, sucrose was decomposed by increasing glucose and fructose, indicating higher contents of the total reducing sugars. Among the six different types of organic acids extracted from dried jujube, the levels of oxalic acid and citric acid were increased as the aging progressed. The total polyphenol contents in ethanol and water extracts of dried jujube were 7.74 and 8.12 mg/g, respectively. The water extract of black jujube aged for 48 hr contained the highest polyphenol contents at 16.82 mg/g. The 5’-hydroxymethylfurfural (5’-HMF) contents of black jujube extract significantly increased by longer aging times, and contained higher contents in the ethanol extract than water extract. The ethanol extract of black jujube showed the highest 5’-HMF content with 338.89 mg% after aging for 3 days. Also, IC50 values of black jujube aged for 72 hr evaluated by DPPH and ABTS radical assays were 0.54 and 0.59 mg/mL, respectively. α-Glucosidase inhibitory activities of black jujube at the concentration of 3.33 mg/mL (ethanol extract) increased from 65 to 80 % after aging for 72 hr.

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“…(Kim et al, 2006;Pham et al, 2006;Kim and Lee, 2008;Kim et al, 2009;Kim et al, 2010 (Cavallito et al, 1945;Yamata and Azuma, 1977). , al., 1982;Chun et al, 1997;Mun et al, 2004;Kim et al, 2005;Park et al, 2005;Chung et al, 2008;Shin et al, 2009). , , (Park et al, 2010).…”

Section: 서 론mentioning

confidence: 99%

Effects of Dietary Supplementation of Fermented Garlic Powder and Fluid on Growth Performance, Immune Responses, Blood Components, and Disease Resistance against Edwardsiella tarda and Streptococcus iniae in Olive Flounder Paralichthys olivaceus

Kim¹,

Kim²,

Jeong³

et al. 2011

Korean Journal of Fisheries and Aquatic Sciences

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Two consecutive studies were conducted to evaluate the effects of dietary supplementation with fermented garlic powder (FGP) or fermented garlic fluid (FGF) on growth performance, immune responses, and disease resistance of olive flounder Paralichthys olivaceus. In experiment I, olive flounder (BW: 65 g) were fed four experimental diets formulated to contain 0%, 0.5%, 1%, and 1.5% FGP (designated as FGP-0, FGP-0.5, FGP-1, and FGP-1.5, respectively). After the 10-weeks feeding trial, feed intake was significantly lower in fish fed the FGP-0.5 and FGP-1.0 diets, as compared to those fed the control diet. Fish fed the FGP-0 and FGP-0.5 diets showed significantly lower survival, as compared to the other treatments. Dietary supplementation with FGP resulted in higher non-specific immune responses than the FGP-0 group. Plasma cholesterol and triglyceride levels decreased as dietary FGP level increased. In experiment II, olive flounder (BW: 65 g) were fed four experimental diets for 10 weeks. The diets were prepared with a commercial expanded pellet to have 0%, 0.25%, 0.5%, and 1% FGF (designated as FGF-0, FGF-0.25, FGF-0.5, and FGF-1, respectively) by adsorption. At the end of the second feeding trial, feed intake was significantly lower in fish fed the FGF-0 diet, as compared to other treatments. Fish fed the FGF-0.25 and FGF-0.5 diets exhibited significantly lower cholesterol levels, as compared to other treatments. Lysozyme activity significantly increased with increases in dietary FGF. Cumulative mortality in a challenge test with Streptococcus iniae was significantly lower in the fish groups fed FGF-supplemented diets than in fish fed the control diet. The results of this study indicated that dietary supplementation with FGP or FGF can enhance the non-specific immune responses and disease resistance of olive flounder against S. iniae.

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Biological Activities of Dried Garlic, Red Ginseng and Their Mixture

Cited by 15 publications

References 15 publications

Effects of Dietary Supplementation of Fermented Garlic Powder on Immune Responses, Blood Components, and Disease Resistance against Principal Fish Disease of Juvenile Olive Flounder, Paralichthys olivaceus in Low Temperature Season

Effects of Dietary Supplementation of Fermented Garlic Powder on Immune Responses, Blood Components, and Disease Resistance against Principal Fish Disease of Juvenile Olive Flounder, Paralichthys olivaceus in Low Temperature Season

Enhancing the Organoleptic and Functional Properties of Jujube by a Quick Aging Process

Effects of Dietary Supplementation of Fermented Garlic Powder and Fluid on Growth Performance, Immune Responses, Blood Components, and Disease Resistance against Edwardsiella tarda and Streptococcus iniae in Olive Flounder Paralichthys olivaceus

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