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Effects of the Fermented Black Garlic Extract on Lipid Metabolism and Hepatoprotection in Mice

한국식품영양학회지 2020년 33권 1호 p.17 ~ 26
정수연 ( Chung Soo-Yeon ) - 고려대학교 의과대학 인간행동과유전자연구소

한경훈 ( Han Kyung-Hoon ) - 서울의료원 의학연구소
배송환 ( Bae Song-Hwan ) - 한경대학교 식품생물공학과
한성희 ( Han Sung-Hee ) - 고려대학교 의과대학 인간행동과유전자연구소
이용권 ( Lee Yong-Kwon ) - 유한대학교 호텔관광 외식조리과

Abstract


This study was conducted to evaluate the functionality of fermented black garlic extracts under various conditions. Black garlic powder was prepared by aging for 0~72 hours at 80℃ depending on relative humidity (RH). It showed the highest antioxidant effects among the samples; the total antioxidant activity of black garlic powders at RH 75%, 84%, and 90% for 72 hours was increased 31.9 times, 28.2 times, and 22.6 times compared with that of the fresh garlic powder, respectively. Also, the alliin content was gradually decreased. S-ally-L-cysteine and S-ethyl-cysteine levels were increased; the highest values were 495.9 μg/g and 1,769.7 μg/g after aging for 72 hours at RH 75%. Aspartate transaminase (AST) and alanine transaminase (ALT) levels were increased following high fat diet feeding, but the rise was obviously reduced by administration of black garlic extract. The total cholesterol, LDL/VLDL-cholesterol, and triglyceride contents in serum were significantly lower in methionine and choline deficient (MCD) diet treatment groups than in the positive control group. The concentration was increased following the intake of black garlic and fermented black garlic extracts. Therefore, black garlic extracts could be an ideal material as a dietary supplement in healthy functional foods to improve the effects on fatty liver. Key words: fermented black garlic extract, anti-obesity, hepatoprotection, antioxidant activity, S-allyl-L-cysteine

키워드

fermented black garlic extract; anti-obesity; hepatoprotection; antioxidant activity; S-allyl-L-cysteine
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