AI Article Synopsis
- This study investigates the antioxidant and immune-boosting properties of garlic products processed through freeze drying, heat drying, and fermentation.
- The best fermentation conditions were found to be 50% moisture, 48 hours at 37°C, using two specific microorganisms (KCTC21004 and KCTC13302).
- Fermented heat-dried garlic (especially with KCTC21004) showcased significantly higher flavonoid and phenolic content, antioxidant activity, and immune-stimulating effects compared to freeze-dried garlic.
Article Abstract
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. KCTC21004 and KCTC13302 were used for the sample fermentation. The optimum conditions for fermentation were 50% (v/w) moisture, a fermentation time of 48 hr and a temperature of 37°C. Heat-dried garlic samples fermented with KCTC21004 (HD21004) and 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 -Allylcysteine (SAC) than the freeze-dried samples (FD). The current study demonstrates that heat drying and subsequent fermentation of garlic with KCTC21004 can improve its therapeutic effects.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475743 | PMC |
| http://dx.doi.org/10.1002/fsn3.942 | DOI Listing |
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