Preparation of S-Allylcysteine-Enriched Black Garlic Juice and Its Antidiabetic Effects in Streptozotocin-Induced Insulin-Deficient Mice

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• 作者：Jun Ho Kim ; Su Hyun Yu ; Yun Jeong Cho ; Jeong Hoon Pan ; Hyung Taek Cho ; Jeong Ho Kim ; Hyejin Bong ; Yeojin Lee ; Moon Han Chang ; Ye Jin Jeong ; Garam Choi ; Young Jun Kim
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2017
• 出版时间：January 18, 2017
• 年：2017
• 卷：65
• 期：2
• 页码：358-363
• 全文大小：530K
• ISSN：1520-5118

文摘

S-Allylcysteine (SAC), produced in large amounts during the aging process of garlic via enzymatic hydrolysis, is known as a key compound responsible for the multiple pharmacological activities of aged black garlic. This study investigated the effects of enzyme- and high hydrostatic pressure (HHP)-assisted extraction on the content of the bioactive compounds, including SAC, in black garlic juice (BGJ) and evaluated the antidiabetic effects of SAC-enriched BGJ in streptozotocin (STZ)-treated mice. The aging process increased the contents of SAC, total polyphenols, and total flavonoids in garlic juice. More importantly, pretreatment of pectinase cocktail with HHP resulted in a greater increase in those compounds during aging. Enzyme-treated BGJ reduced hyperglycemia and improved islet architecture and β-cell function in STZ-treated mice. Moreover, these effects were more potent than those of BGJ prepared by the conventional aging process. These findings provide useful information for the production of black garlic with improved bioactivities.