Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays

Foods

Mercedes del Río-Celestino¹  Rafael Font¹  Rafael Moreno-Rojas²  Alicia Moreno-Ortega²  MaríaÁngeles Toledano Medina³  Jesús Pérez-Aparicio³  Zahira Fernández-Bedmar⁴  Ángeles Alonso-Moraga⁴  Tania Merinas-Amo⁴ 

[1] Agrifood Laboratory, CAPDER Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain;Department of Bromatology and Food Technology, University of Córdoba, Darwin Building, Campus Rabanales, 14071 Córdoba, Spain;Department of Food Science and Health, IFAPA-Palma del Río, Avda. Rodríguez de la Fuente, s/n, 14700 Palma del Río, Córdoba, Spain;Department of Genetics, University of Córdoba, Gregor Mendel Building, Campus Rabanales, 14071 Córdoba, Spain;

关键词: black garlic;    physicochemical profile;    polyphenol content;    HL-60 cell line;   

DOI  :  10.3390/foods8060220

来源: DOAJ

【 摘 要 】

White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were physicochemically characterized (Brix, pH, aW, L, polyphenol, and antioxidant capacity), and both in vivo and in vitro assays were carried out. Black garlic samples showed higher polyphenol content and antioxidant capacity than the white ones. The biological assays showed that none of the samples (neither raw nor black garlic) produced toxic effects in the Drosophila melanogaster animal genetic model, nor exerted protective effects against H₂O₂, with the exception of the 0C1 black garlic. Moreover, only white garlic was genotoxic at the highest concentration. On the other hand, 0C1 black garlic was the most antigenotoxic substance. The in vivo longevity assays showed significant extension of lifespan at some concentrations of white and 0C1and 1C2 black garlic. The in vitro experiments showed that all of the garlic samples induced a decrease in leukemia cell growth. However, no type of garlic was able to induce proapoptotic internucleosomal DNA fragmentation. Taking into account the physicochemical and biological data, black garlic could be considered a potential functional food and used in the preventive treatment of age-related diseases. In addition, our findings could be relevant for black-garlic-processing agrifood companies, as the economical and timing costs can significantly be shortened from 45 to 13 days of aging.

【 授权许可】

Unknown