Effects of Aged Black Garlic Extract on Lipid Improvement in Rats Fed with High Fat-Cholesterol Diet

Abstract

This study was performed to investigate the increase of S-allylcysteine content, a biomarker of black garlic, during its aging period, as well as the serum lipid-lowering effects of black garlic extract in high fat diet fed rats. The highest content of S-allylcysteine was observed on the 15th day of the aging period. Sensory evaluation was also estimated to be extremely good on the 15th day of the aging period. High fat diet rats with induced hyperlipidemia were fed diets containing black garlic extract of low, medium, and high doses for 6 weeks. No significant difference in body weight gain and food efficiency was observed between normal, placebo and black garlic fed groups. Liver weight was significantly higher in black garlic fed groups than in the normal group. Total serum cholesterol and triglyceride were significantly lower in low, medium, and high dose groups than in the normal group. Also, HDL-cholesterol was significantly higher and LDL-cholesterol was significantly lower in black garlic diet fed groups than in the normal group. Hepatic levels including total lipid and cholesterol were especially decreased in the black garlic diet fed group than in the placebo group. These results suggest that black garlic intake reduces the levels of serum and hepatic cholesterol in high fat diet fed rats. In conclusion, black garlic has a potential to be used as a functional health food ingredient with beneficial effects on lowering cholesterol and triglyceride levels.

Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review

“…ABG reduces chronic alcohol-induced oxidative liver damage [ 51 ] and hangover symptoms [ 52 ] in rats. Lipid peroxidation is downregulated by ABG in high-fat-diet (HFD) rats [ 17 , 53 , 54 ] and restraint stressed rats [ 55 ].…”

“…Aged black garlic (ABG), an aged garlic preparation, is known as a functional food and is popular in Asia. ABG is produced by application of high temperature and humidity over 10 days [ 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. During the aging process, the odorous, harsh, and irritating compounds in fresh raw garlic (FRG) are converted naturally into stable and safe compounds [ 22 ].…”

Physicochemical characteristics of domestic garlic by varieties and their quality changes during aging of black garlic

“…마늘은 주요 기능성 물질로 유기 황화합물이 다량 존재하 는데 이들의 99.5%는 황이 함유된 cysteine계 아미노산이 며 전체 마늘의 1.1-3.5%에 해당한다 (Lee, 2010). 마늘에 함유된 γ-glutamyl-L-cysteine의 유도체는 저장 또는 가 공을 통해 다양한 화합물로 변하는데, γ-glutamyl-Sallyl-L-cysteine(GSAC)과 γ-glutamyl-S-1-propenyl-L-cysteine(GS1PC)은 γ-glutamyl transpeptidase에 의 해 S-allyl-cysteine(SAC)과 S-1-propenyl-cysteine(S1PC) 으로 전환된다 (Lancaster와 Shaw, 1989;Lawson 등, 1991).…”