期刊
FOOD SCIENCE & NUTRITION
卷 7, 期 4, 页码 1222-1229出版社
WILEY
DOI: 10.1002/fsn3.942
关键词
fermentation; garlic; oxidative stress; proinflamatory cytokines; solid-state fermentation
资金
- Korean Ministry of Small and Medium Scale Enterprises and Startups [C0442901]
- Korea Technology & Information Promotion Agency for SMEs (TIPA) [C0442901] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
In this study, we determined the antioxidant and immune stimulating abilities of a garlic product developed by freeze drying, heat drying, and solid-state fermentation of heat-dried garlic. Lactobacillus plantarum KCTC21004 and Leuconostoc mesenteroides KCTC13302 were used for the sample fermentation. The optimum conditions for fermentation were 50% (v/w) moisture, a fermentation time of 48hr and a temperature of 37 degrees C. Heat-dried garlic samples fermented with L.plantarum KCTC21004 (HD21004) and L.mesenteroides KCTC13302 (HD13302) showed the highest flavonoid contents while heat-dried garlic (HD) had the lowest flavonoid content. HD21004 contained the highest phenolic compounds, showed the highest antioxidant activity and demonstrated a strong immune stimulating effect while freeze-dried garlic showed the lowest flavonoid and polyphenolic contents. Overall, the heat-dried garlic samples (fermented and unfermented) contained about three times more S-Allylcysteine (SAC) than the freeze-dried samples (FD). The current study demonstrates that heat drying and subsequent fermentation of garlic with L.plantarum KCTC21004 can improve its therapeutic effects.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据