Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic

Yu, Jiahao; Shan, Yue Xin; Li, Shuo; Zhang, Lianfu

doi:10.1016/j.lwt.2020.109553

Cited by 18 publications

(15 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Garlic has been known to be one of the earliest medicinal plants, containing several sulfur-containing compounds (aliin, allicin, ajoene, and others), enzymes (allinase, peroxidases, myrosinase, and others), volatile oils, amino acids (arginine and others), and trace minerals (selenium and others) [ 27 ]. Such aforementioned components of garlic make it advantageous in terms of improvement in growth performance and body condition health [ 74 , 75 ]. Our study reported similar growth, feed utilization, and body composition upon ascorbic acid supplementation in comparison to the control, which might be attributable to the level of ascorbic acid or fish species.…”

Section: Discussionmentioning

confidence: 99%

“…Our study reported similar growth, feed utilization, and body composition upon ascorbic acid supplementation in comparison to the control, which might be attributable to the level of ascorbic acid or fish species. Other studies indicated improved feed conversion, growth performance, survival rate, immune functions [ 76 , 77 ], and health [ 75 ] upon ascorbic acid supplementation. The combination of garlic (20 g/kg diet) and ascorbic acid (0.75 g/kg) improved ( p > 0.05) body composition in comparison to the control or to ascorbic acid supplementation alone.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Dietary Garlic (Allium sativum) and/or Ascorbic Acid on Performance, Feed Utilization, Body Composition and Hemato-Biochemical Parameters of Juvenile Asian Sea Bass (Lates calcarifer)

Abdelwahab

El-Bahr

Al-Khamees

2020

Animals

View full text Add to dashboard Cite

The current study investigated effects of garlic (Allium sativum) and/or ascorbic acid on growth performance, feed utilization, biochemical body composition, and hemato-biochemical parameters of juvenile Asian sea bass. A total of 600 fish (43.14 ± 0.23 g body weight) were divided into four groups. Fish in the first group were fed basal diet and served as a control group. Fish in groups 2, 3 and 4 were fed a basal diet mixed with garlic (40 g/kg diet), ascorbic acid (1.5 g/kg diet), or garlic (20 g/kg diet)/ascorbic acid (0.75 g/kg diet) mixture, respectively, for 12 weeks. A significant (p < 0.05) increase was observed in growth performance, feed utilization, and chemical body composition in fish fed garlic alone in comparison with the control and other treated groups. All hematological indices, biochemical parameters, and survival rate were not changed significantly (p > 0.05) in all groups throughout the experimental period when compared with the control. Total cholesterol and feed conversion ratio were significantly (p < 0.05) decreased in fish fed garlic alone in comparison to the control and other treated groups. Conclusively, dietary supplementation of garlic alone (40 g/kg diet) was highly effective in improving most of the studied parameters in comparison with that of ascorbic acid alone or a mixture of garlic (20 g/kg diet) and ascorbic acid (0.75 g/kg diet).

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Influence of Dietary Garlic (Allium sativum) and/or Ascorbic Acid on Performance, Feed Utilization, Body Composition and Hemato-Biochemical Parameters of Juvenile Asian Sea Bass (Lates calcarifer)

Abdelwahab

El-Bahr

Al-Khamees

2020

Animals

View full text Add to dashboard Cite

show abstract

“…In addition, Fru-Arg was not detected in FG. On the other hand, it was reported that Fru-Arg is the most abundant Amadori compound in BG and has several biological properties, such as antioxidant activity, and could act as an inhibitor of the angiotensin I converting enzyme [42].…”

Section: Hplc-ms/ms Non-targeted Analysis Of Low Molecular Weight Compounds In Fresh and Black Garlic Samplesmentioning

confidence: 99%

The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic

Bedrníček

Laknerová

Lorenc

et al. 2021

Foods

View full text Add to dashboard Cite

Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known about how the physicochemical properties of different FG varieties affect these properties of BG. Thus, the aim of this study was to investigate the influence of seven FG varieties subjected to the thermal process on the physicochemical parameters of BG. To prepare the BG samples, a fifteen-day ageing process involving a temperature gradient ranging from 30 to 82 °C was used. It was found that the antioxidant activity, the total polyphenol content, and the total soluble solids increased during ageing, while the pH level, moisture content, and lightness decreased in all the garlic varieties. The varieties of garlic differed in the studied traits significantly, both before (FG) and after ageing (BG). In the sensory analysis, significant differences between the BG varieties were observed only in the pleasantness of texture, while the remaining sensory descriptors (pleasantness of color, odor, taste and intensity of the garlic aroma, and overall acceptability) were not affected by variety. The correlations suggest that most of the FG’s studied parameters in this study do not correlate with the properties of BG and cannot be used for the prediction of the quality of BG. Additionally, HPLC-MS/MS analysis revealed substantial changes in the composition of low molecular compounds.

show abstract

“…In addition, the inhibitory actions of these compounds are possibly connected with the suppression of extracellular signal-regulated kinase 1/2 phosphorylation and prevention of the cell cycle inhibitor p27 downregulation. In a separate study, Yu et al [144] reported that BG extract was the most active in ACE inhibition with the lowest IC 50 value (0.04 mg/mL) compared to raw garlic extract. Having said that, the authors also identified two Amadori compounds in BG extract, specifically N-(1-deoxy-D-fructos-1-yl)-l-arginine and N-(1-deoxy-D-fructos-1-yl)-lmethionine, which were probably attributed to ACE inhibitory activity.…”

Section: Black Garlic and Arterial Hypertensionmentioning

confidence: 97%

Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review

Ahmed

Wang

2021

Molecules

View full text Add to dashboard Cite

Black garlic (BG) is a form of aged garlic obtained from raw garlic (Allium sativum) via Millard reaction under high temperature (60–90 °C) and humidity (70–90%) for a period of time. Several studies reported higher contents of water-soluble antioxidants compounds (S-allyl cysteine, S-allyl-mercapto cysteine), 5-hydroxymethylfurfural, organosulfur compounds, polyphenol, volatile compounds, and products of other Millard reactions compared to fresh garlic after the thermal processing. Recent studies have demonstrated that BG and its bioactive compounds possess a wide range of biological activities and pharmacological properties that preserve and show better efficacy in preventing different types of diseases. Most of these benefits can be attributed to its anti-oxidation, anti-inflammation, anti-obesity, hepatoprotection, hypolipidemia, anti-cancer, anti-allergy, immunomodulation, nephroprotection, cardiovascular protection, and neuroprotection. Substantial studies have been conducted on BG and its components against different common human diseases in the last few decades. Still, a lot of research is ongoing to find out the therapeutic effects of BG. Thus, in this review, we summarized the pre-clinical and clinical studies of BG and its bioactive compounds on human health along with diverse bioactivity, a related mode of action, and also future challenges.

show abstract

Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic

Cited by 18 publications

References 35 publications

Influence of Dietary Garlic (Allium sativum) and/or Ascorbic Acid on Performance, Feed Utilization, Body Composition and Hemato-Biochemical Parameters of Juvenile Asian Sea Bass (Lates calcarifer)

Influence of Dietary Garlic (Allium sativum) and/or Ascorbic Acid on Performance, Feed Utilization, Body Composition and Hemato-Biochemical Parameters of Juvenile Asian Sea Bass (Lates calcarifer)

The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic

Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review

Contact Info

Product

Resources

About