Structure and protective effect on UVB-induced keratinocyte damage of fructan from white garlic

Chen, Jinling; Cheong, Kit-Leong; Song, Ziliang; Shi, Yujie; Xue-song, Huang

doi:10.1016/j.carbpol.2012.09.068

Cited by 55 publications

(35 citation statements)

References 20 publications

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“…Previous studies have showed that both galactan (Das and others ) and fructan (Das and Das ) existed in garlic. Glucofructan in garlic with over 90% fructose has been extracted and identified in previous reports (Losso and Nakai ; Zhang and others ; Chen and others ). The monosaccharide components of FGPS and BGPS were analyzed by HPTLC (Table ).…”

Section: Resultsmentioning

confidence: 96%

Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages

Yan

et al. 2017

Journal of Food Science

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Garlic has a long history to be used for medicine and food purposes. Black garlic, the fermented product of fresh garlic, is considered with better biological activities, such as antioxidant activity, and is developed as an increasingly popular functional food. Polysaccharides are the major components of fresh and black garlic, and immunomodulatory activity is one major pharmacological effect of polysaccharides. Therefore, chemical characteristics and immunomodulatory effects of polysaccharides from fresh and black garlic are investigated and compared in vitro for the 1st time, in order to reveal their molecular and pharmacological differences. It is demonstrated that the molecular weights of polysaccharides from the 2 sources and molar ratios of monosaccharides after acid hydrolysis are greatly variant. The effects of polysaccharides from 2 sources on RAW 264.7 macrophages functions, including promotion of phagocytosis, release of NO, and expressions of several immune-related cytokines (including interleukin [IL]-6, IL-10, tumor necrosis factor alpha, and interferon gamma), were different from each other. The results indicated that fresh garlic polysaccharide exhibited stronger immunomodulatory activities than that of black garlic. Moreover, it is revealed that fructan might be the bioactive component in garlic and it is indicated that during the fermentation treatment, fructan constituents of garlic has degraded, and basically no immunomodulatory effect can be found in black garlic polysaccharides.

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Section: Resultsmentioning

confidence: 96%

Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages

Yan

et al. 2017

Journal of Food Science

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“…data for sucrose [40], 6-kestose [49] and low molecular weight fructans [50,51]. The molecular weight of LS2 levan, calculated on the basis of the peak areas corresponding to anomeric H from glucose and H6' from fructose, was 8.89 x 10 3 Da.…”

Section: Accepted Manuscriptmentioning

confidence: 98%

Production of levan by Bacillus licheniformis NS032 in sugar beet molasses-based medium

Gojgić-Cvijović

Jakovljević

Lončarević

et al. 2019

International Journal of Biological Macromolecules

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The production of levan by Bacillus licheniformis NS032 in a medium based on sugar beet molasses was studied. High polysaccharide yields were produced by using diluted molasses (100-140 g/L of total sugars) with the addition of commercial sucrose up to 200 g/L of total sugars, as well as K 2 HPO 4. A levan yield of 53.2 g/L was obtained on a medium optimized by response surface methodology, containing 62.6% of sugar originating from molasses, and 4.66 g/L of phosphate, with initial pH value of 7.2. In comparison to the media with 200 and 400 g /L sucrose, in the molasses optimized medium, the observed bacterial growth was faster, while the maximum

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“…Garlic fructan is a member of the 1‐kestose family and is composed of a 14:1 ratio of fructose and glucose. The main chain of garlic fructan is composed of (2→1)‐β‐D‐fructopyranose linked to a terminal (2→1)‐α‐D‐glucopyranose at the nonreducing end and a (2→6)‐β‐D‐fructopyranose branched chain (Chen and others ; Noda and others ). During processing, the color of the product turned black compared with fresh garlic, and the taste of black garlic is sweeter than fresh garlic.…”

Section: Introductionmentioning

confidence: 99%

The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic

Huang

Sun

Chen

et al. 2016

Journal of Food Science

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Black garlic is produced through thermal processing and is used as a healthy food throughout the world. Compared with fresh garlic, there are obvious changes in the color, taste, and biological functions of black garlic. To analyze and explain these changes, the contents of water-soluble sugars, fructan, and the key intermediate compounds (Heyns and Amadori) of the Maillard reaction in fresh raw garlic and black garlic were investigated, which were important to control and to evaluate the quality of black garlic. The results showed that the fructan contents in the black garlics were decreased by more than 84.6% compared with the fresh raw garlics, which translated into changes in the fructose and glucose contents. The water-soluble sugar content was drastically increased by values ranging from 187.79% to 790.96%. Therefore, the taste of the black garlic became very sweet. The sucrose content in black garlic was almost equivalent to fresh garlic. The Amadori and Heyns compounds were analyzed by HPLC-MS/MS in multiple reaction monitoring mode using the different characteristic fragment ions of Heyns and Amadori compounds. The total content of the 3 main Amadori and 3 Heyns compounds in black garlic ranged from 762.53 to 280.56 μg/g, which was 40 to 100-fold higher than the values in fresh raw garlic. This result was significant proof that the Maillard reaction in black garlic mainly utilized fructose and glucose, with some amino acids.

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Structure and protective effect on UVB-induced keratinocyte damage of fructan from white garlic

Cited by 55 publications

References 20 publications

Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages

Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages

Production of levan by Bacillus licheniformis NS032 in sugar beet molasses-based medium

The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic

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