Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics

Kanako Matsuse
,
Sho Hirata
ORCID logo ,
Mostafa Abdelrahman
,
Tetsuya Nakajima
,
Yoshihito Iuchi
,
Satoshi Kambayashi
,
Masaru Okuda
ORCID logo ,
Kimiko Kazumura
,
Benya Manochai
,
Masayoshi Shigyo
* ORCID logo
Version 1 : Received: 26 March 2024 / Approved: 26 March 2024 / Online: 26 March 2024 (11:33:58 CET)

A peer-reviewed article of this Preprint also exists.

Matsuse, K.; Hirata, S.; Abdelrahman, M.; Nakajima, T.; Iuchi, Y.; Kambayashi, S.; Okuda, M.; Kazumura, K.; Manochai, B.; Shigyo, M. Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics. Molecules 2024, 29, 2258. Matsuse, K.; Hirata, S.; Abdelrahman, M.; Nakajima, T.; Iuchi, Y.; Kambayashi, S.; Okuda, M.; Kazumura, K.; Manochai, B.; Shigyo, M. Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics. Molecules 2024, 29, 2258.

Abstract

To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation and anti-cancer activities, in addition to chemical composition (sugar, amino acid, polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents, while the innate immunostimulatory activity was correlated with fructan content. Furthermore, some black garlics with low fructose content were found to inhibit the proliferation of UM-UC-3 cancer cells, while other black garlics rich in fructose increased UM-UC-3 cell proliferation. It was shown that the thermal processing steps of fresh garlic could change the composition of sugars, antioxidants, and amino acids, which have different effects on neutrophil-like cells and UM-UC-3 cells, as well as on bioactivities.

Keywords

Allium sativum; black garlic; functional food; anticancer activity; processed food

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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