Analysis Of Nutritional Components And Antioxidation

Black garlic is a garlic product that has been naturally fermented at a high temperature. Various physicochemical changes occurred during the period of natural fermentation. When garlic is fermented, certain aspects of its bioactivity are changed. To provide scientific basis for the further exploitation of black garlic, we selected black garlic as materials. The content of nutrients and biological compounds and nutritional analysis were carried out. The volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS). The antioxidant activities of active ingredients were evaluated through in vitro antioxidant models. Meanwhile, the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-PX) malondialdehyde (MDA) content as well as protein carbonyl content were determined, cell viability was determined by MTT assay; the production of nitric oxide (NO) production was evaluated by Griess reagent assay; the production of prostaglandin E2 (PGE2), interleukin-6 (IL-6), and interleukin-1β (IL-1β) were determined by immunosorbent assay (ELISA); the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) were investigated by the reverse transeriptase-polymerase chain reaction (RT-PCR) and Western blot. Based on the isolation way and new detection methods:HPLC, ESI-MS, NMR, structure of active substances for black garlic was identified.Results were as follows:1. Results showed that the crude fate decreased by 3.65g/100g and protein content increased by 8.17g/100g during age fermentation. Moreover, total volatile sulfur compounds and aroma compounds in the fermented black garlic were increased. The antioxidant activities of black garlic are better than white garlic2. Scanning electron microscope (SEM) analysis showed that specific surface area and cell wall-breaking rate were increased under superfine grinding treatment. This finding in this study indicated that superfine ground would improve the physicochemical and functional properties of black garlic, which was helpful to promote the overall quality of black garlic as raw materials.3. Compared with the model group, black garlic could significantly improve the ability of memory, markedly strengthen the activities of SOD and GSH-Px in brain, decrease the content of MDA i and protein carbonyl content in brain. Black garlic possesses the anti-senility effect probably by improving free radical metabolism.4. Black garlic extract significantly inhibited the LPS-induced production of NO, PGE2, IL-6, and IL-1β. It also effectively attenuated iNOS and COX-2 mRNA and protein expression. Overall, our data suggest that aged black garlic possess significant anti-inflammatory properties by down-regulation of iNOS and COX-2 expression from transcriptional and translational levels.5. Using new detection methods as HPLC, ESI-MS, NMR, structure of activecompound for black garlic was identified. Comparison with scientific literature correlations determined the substance as luteolin.These results suggest that the content of nutrients and biological compounds were carried out. It possessed strong in vitro antioxidant activity. Our results suggest that black garlic might have great value for development and utilization.