S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

Abstract

S‐allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti‐apoptotic, anti‐inflammatory, anti‐obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0–1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC‐containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value‐added garlic products.

Secukinumab and Black Garlic Downregulate OPG/RANK/RANKL Axis and Devitalize Myocardial Interstitial Fibrosis Induced by Sunitinib in Experimental Rats

“…These valuable effects of BG supplementation were also associated with a marked decrease in collagen fibers deposition in the cardiac tissues besides significant decrease in cardiac IL-1β, IL-6, and TNF-α levels. All these findings are in agreement with Kim et al who demonstrated marked reductions in IL-1β, IL-6, and TNF-α levels after using BG in a model of reflux esophagitis, which is mostly owing to inactivation of the NF-κB signaling pathway [80] by SAC [81]. Moreover, Anandasadagopan et al reported that treatment with SAC could downregulate the expression of p65-NF-kB, TNF-𝛼, and suppressed liver inflammation in a chromium-induced hepatotoxicity model [82].…”

The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.)

“…BG can decrease the risk of developing diseases and contains various health-promoting phytoconstituents (e.g., phenolics, flavonoids, S-allyl cysteine, hydroxycinnamic acid derivatives), which may make it superior to fresh garlic [ 2 ]. Dietary supplementation with SAC has health benefits, as shown in some previous studies, including anti-inflammatory and anti-apoptosis effects [ 3 ]. Another study indicated that SAC has functional properties such as anti-neuroinflammatory, insulinotropic, antidiabetic, hepatoprotective, and cytoprotective effects [ 3 ].…”

“…Dietary supplementation with SAC has health benefits, as shown in some previous studies, including anti-inflammatory and anti-apoptosis effects [ 3 ]. Another study indicated that SAC has functional properties such as anti-neuroinflammatory, insulinotropic, antidiabetic, hepatoprotective, and cytoprotective effects [ 3 ].…”

“…Heat treatment for 45 days at 40 °C resulted in an SAC concentration of 124.67 mg/g [ 4 ]. SAC can prevent indomethacin-induced gastric damage and increase the total antioxidant concentration, although the dose of SAC affects this preventive effect [ 3 ]. Moreover, researchers are exploring approaches that can further enhance the functional properties of BG.…”

“…In our previous research, freezing, ultrasound, or high-pressure pretreatments were combined with low-temperature aging (40 °C for 6–9 days), which was found to be effective in modifying the biological structure of garlic, promoting the enzymatic activity, and increasing the functional ingredients by 4–10-fold [ 12 , 13 ]. The effects of processing methods on SAC compounds are generally only focused on the content of SAC [ 3 ]. However, further information on the effects of such pretreatments on the functional components and sensory attributes of the final product is needed.…”