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Roasted garlic protects against leaky gut syndrome in dextran sodium sulfate-induced colitis mice
Divya Sharma,Madhuri Sangar,박점련,강성국,함경식 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.10
Garlic (Allium sativum) is a potentially beneficial functional food that is extensively grown around the globe. We have investigated the effect of roasted garlic on a dextran sodium sulfate (DSS)-induced intestinal permeability model in mice. Mice were divided into four diet groups: CON, DSS, RG (roasted garlic), and RG + Purple bamboo salt (RGP) in the AIN 93G diet for 3 weeks. All groups except the CON group received 2% DSS in drinking water at the last week of the experiment. DSS groups showed significantly elevated gut permeability levels and decreased tight junction protein expression compared to CON. However, RG and RGP displayed remarkably lower trends of gut permeability, increased tight junction protein expression, increased number of goblet cells than the DSS group in hematoxylin and eosin and alcian blue-nuclear fast red stained colon sections. These results indicate that roasted garlic could prevent gut leakage induced by DSS.
송도영,황도영,박경희,박점련,강성국,함경식 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.2
This study aimed to investigate quality characteristics and antioxidant activity of garlic fermented by lactic acid bacteria (LAB). Four LAB strains (Lactobacillus plantarum KCTC3108, Lactobacillus plantarum B8, Lactobacillus plantarum BR4 and Leuconostoc mesenteroides SY3) were selected for analysis based on their fermentation ability (pH and total acidity) from eight LAB strains isolated from fermented foods. Quality characteristics and antioxidant activity were measured during four days of fermentation. S-allyl-L-cysteine, total thiosulfinate content, total flavonoid content and ferric reducing antioxidant power of fermented garlic extract increased as fermentation progressed. After fermentation, the S-allyl-L-cysteine contents of garlic samples fermented with L. plantarum KCTC3108, L. plantarum B8, L. plantarum BR4 and Leuconostoc mesenteroides SY3 increased 2.34, 2.30, 1.96 and 2.62 times, respectively, and the total thiosulfinate contents increased 5.55, 6.06, 14.41, and 7.56 times, respectively, compared to those at the beginning of fermentation. Ferric reducing antioxidant power and total flavonoid content were 23.64 mg/mL and 144.65 μg/mL, respectively in garlic samples fermented with L. plantarum BR4 which were the highest values among the groups. Based on these results, L. plantarum BR4 was selected for garlic fermentation to develop a functional food.