Effects of different processing methods on the antioxidant and immune stimulating abilities of garlic

Abstract

In this study, we determined the antioxidant and immune stimulating abilities of a garlic product developed by freeze drying, heat drying, and solid‐state fermentation of heat‐dried garlic. Lactobacillus plantarum KCTC21004 and Leuconostoc mesenteroides KCTC13302 were used for the sample fermentation. The optimum conditions for fermentation were 50% (v/w) moisture, a fermentation time of 48 hr and a temperature of 37°C. Heat‐dried garlic samples fermented with L. plantarum KCTC21004 (HD21004) and L. mesenteroides KCTC13302 (HD13302) showed the highest flavonoid contents while heat‐dried garlic (HD) had the lowest flavonoid content. HD21004 contained the highest phenolic compounds, showed the highest antioxidant activity and demonstrated a strong immune stimulating effect while freeze‐dried garlic showed the lowest flavonoid and polyphenolic contents. Overall, the heat‐dried garlic samples (fermented and unfermented) contained about three times more S ‐Allylcysteine (SAC) than the freeze‐dried samples (FD). The current study demonstrates that heat drying and subsequent fermentation of garlic with L. plantarum KCTC21004 can improve its therapeutic effects.

Hematological and Intestinal Responses of Broilers to Dietary Supplementations of Lactic Fermented Turmeric, Black Pepper or a Mixture of Both

“…Owing to this, lactic fermentation using A. bilimbi L. fruit filtrate seemed to improve the immune-enhancing effect of turmeric and black pepper powder. The presence of LAB (Salehizadeh et al, 2019) and also the improvement in the biological activities of the herbs (Daliri et al, 2019) following the lacticfermentation may be associated to the immune enhancing properties of turmeric and black pepper powder in the current investigation. With regard to T3, the mixture of fermented turmeric and black pepper did not increase the antibody response of broilers.…”

Antioxidant, Antimicrobial and Antiviral Properties of Herbal Materials

“…Garlic has a high content of phenolic compounds which are the reason for the high antioxidant activities of garlic [ 303 ]. Some researchers have indicated that the extract of garlic shows high scavenging of free radicals and therefore has powerful antioxidant ability [ 304 , 305 ]. Furthermore, other studies have reported that garlic shows antioxidant ability including one research which analyzed this ability using in vivo experiments [ 71 , 306 ].…”

A comprehensive review of COVID-19 characteristics

“…Other examples of herbal medicine used in COVID-19 treatment include: Ginseng ( Panax ginseng ) regulates the activity of immune cells including T cells, and B cells, macrophages, dendritic cells, natural killer cells [ 93 ]; Ginger ( Zingiber officinale ) has anti-apoptotic, anti-inflammatory, anti-tumor activities, anti-tumourigenic, anti-hyperglycaemic, antioxidant, and analgesic properties [ 94 ]; garlic ( Allium sativum ) product is a strong immune stimulator [ 95 ]; Echinacea extract ( Echinacea purpurea (L.) Moench ) with antimicrobial and antioxidant activities is used to improve the immune system and to treat pulmonary symptoms caused by bacterial infections [ 96 ].…”