Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics
Kanako Matsuse,
Sho Hirata,
Mostafa Abdelrahman,
Tetsuya Nakajima,
Yoshihito Iuchi,
Satoshi Kambayashi,
Masaru Okuda,
Kimiko Kazumura,
Benya Manochai,
Masayoshi Shigyo
Affiliations
Kanako Matsuse
Division of Yamaguchi University and Kasetsart University Joint Master’s Degree Program in Agricultural and Life Sciences, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan
Sho Hirata
Laboratory of Agroecology, Department of Bioresource Sciences, Faculty of Agriculture, Kyushu University, Motooka, Nishi-ku, Fukuoka 819-0395, Japan
Mostafa Abdelrahman
Institute of Genomics for Crop Abiotic Stress Tolerance, 1006 Canton Ave, Lubbock, TX 79409, USA
Tetsuya Nakajima
Graduate School of Sciences and Technology for Innovation, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan
Yoshihito Iuchi
Graduate School of Sciences and Technology for Innovation, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan
Satoshi Kambayashi
Laboratory of Veterinary Internal Medicine, Joint Faculty of Veterinary Medicine, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan
Masaru Okuda
Laboratory of Veterinary Internal Medicine, Joint Faculty of Veterinary Medicine, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan
Kimiko Kazumura
Global Strategic Challenge Center, Hamamatsu Photonics K.K., 5000 Hirakuchi, Hamana-ku, Hamamatsu 434-8601, Japan
Benya Manochai
Department of Horticulture, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand
Masayoshi Shigyo
Graduate School of Sciences and Technology for Innovation, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan
To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation, and anti-cancer activities in addition to the chemical composition (sugar, amino acid, and polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents, while the innate immunostimulatory activity was correlated with fructan content. Furthermore, some black garlics with low fructose content were found to inhibit the proliferation of UM-UC-3 cancer cells, while other black garlics rich in fructose increased UM-UC-3 cell proliferation. It was shown that the processing of fresh garlic could change the composition of sugars, antioxidants, and amino acids, which have different effects on neutrophil-like cells and UM-UC-3 cells, as well as on bioactivities.
