Chemical Constituents of the Volatile Derived from the Black Garlic Processing
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Published
Nov 5, 2019
Page:
1-5
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Hamasuke Hamano
Genki Co., Ltd., 2-1 Kihoku-Cho Kitamura-Gun Mie 519-3402, Japan.
Chihiro Sutoh
Aomori City Hospital, 1-14-2 Katsuta Aomori 030-0821, Japan.
Yoshiyuki Osanai
Genki Co., Ltd., 2-1 Kihoku-Cho Kitamura-Gun Mie 519-3402, Japan.
Jin-ichi Sasaki
Hirosaki University of Health and Welfare Junior College, 2-5 Ogimachi Hirosaki 036-8104, Japan.
Abstract
Pungent gas released from the black garlic production was analyzed by Gas Chromatography to clarify compounds included. Three major constituents as ammonia, sulfide-group and aldehyde-group were identified as stimulating agents. Vegetables (plants) released-gas from garlic, onion, horse radish, et al. showed bacteria killing activity against P. aeruginosa, B. natto, enterohemorrhagic E. coli O157, MRSA and C. albicans. Scanning electron micrographs showed that anti-bacteria mechanisms by the volatile seem different depending on species of vegetables (plants).
Keywords:
Black garlic volatile, chemical constituents of volatile, garlic processing, antibacterial activity.
Article Details
How to Cite
Hamano, H., Sutoh, C., Osanai, Y., & Sasaki, J.- ichi. (2019). Chemical Constituents of the Volatile Derived from the Black Garlic Processing. Journal of Advances in Biology & Biotechnology, 22(4), 1-5. https://doi.org/10.9734/jabb/2019/v22i430121
Section
Original Research Article
References
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Kaneko T, Chihara H, Beppu H, Tonatsu A, Sonoda S, Shimpo K. Effect of the Black Garlic on 1, 2-Dimethylhydrazin-induced Premallignant Lesion in the Rat Colon. (In Japanese) Fujita Gakuen Medical J. 2007; 31(2):143-147.
Sasaki J, Kita T, Ishita K, Uchisawa H, Matsue H. Antibacterial activity of garlic powder against Escherichia coli 0157. J. Nutr Sci Vitaminol. 1999;45:785-790.
Sasaki J. Bioactive Phytocompound and Products Traditionally Used in Japan. in Modern Phytomedicine. Ed. By Iqubal Ahmad, et al. WILEY-VCH (Germany). 2006;79-96.
Sasaki J, Yamanouchi K, Nagaki M, Arima H, Aramachi N, Inaba T. Antibacterial Effect of Lavender Flavor (volatile). J. Food Science and Engineering. 2015;5(2):95-102.
Sasaki J, Yamauchi K. Odor (volatiles) in the plants was a weapon to Fight bacteria.In Antimicrobial research: Novel bioknowledege and educational Programs. ed. By A. Mendez-Vilas (FORMATEX, Spain). 2017;149-154.