Laba garlic is a kind of vinegar processed garlic (Allium sativum L.) product with multiple health effects. This study applied matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-TOF MSI) and Q-TOF LC-MS/MS for the first time to investigate the garlic tissue spatial distribution changes of low molecular weight compounds during the Laba garlic processing. The distribution characteristics of the compounds were observed in processed and unprocessed garlic including amino acids and derivatives, organosulfur compounds, pigment precursors, polysaccharides and saponins. During Laba garlic processing, some bioactive compounds such as alliin and saponins were lost because they were transformed into other compounds or leached into the acetic acid solution, and some new compounds including pigments-related compounds occurred. This study provided a basis for the spatial distributions and changes of compounds in garlic tissue during Laba garlic processing, which suggested that the bioactivities of garlic might be changed after processing owing to the transformation and change of the constituents.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodres.2023.112746 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
A dual-site fluorescent probe for the detection of γ-glutamyl transpeptidase activity and its application in garlic.
Food Chem
November 2024
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China.
Developing convenient γ-glutamyl transpeptidase (GGT) activity detection methods is of great significance for soaking Laba garlic and human diseases detection. A dual-site fluorescent probe (probe 1) was developed for detection the activity of GGT. Probe 1 could recognize GGT by the enzymatic hydrolysis of peptide bond by GGT.
View Article and Find Full Text PDFA novel visualization method for the composition analysis of processed garlic by MALDI-TOF imaging mass spectrometry (MSI) and Q-TOF LC-MS/MS.
Food Res Int
June 2023
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China. Electronic address:
Laba garlic is a kind of vinegar processed garlic (Allium sativum L.) product with multiple health effects. This study applied matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-TOF MSI) and Q-TOF LC-MS/MS for the first time to investigate the garlic tissue spatial distribution changes of low molecular weight compounds during the Laba garlic processing.
View Article and Find Full Text PDFBiochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products.
Molecules
January 2023
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China.
Garlic ( L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into several kinds of products, such as green garlic (GG), Laba garlic (LAG) and black garlic (BG), which have multiple health effects.
View Article and Find Full Text PDFCompositional analysis and immunomodulatory activity of blue pigment fraction (BPF) from Laba garlic.
Food Chem
April 2023
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China. Electronic address:
Laba garlic is a kind of garlic (Allium sativum L.) product and blue pigment fraction (BPF) is the characteristic fraction of Laba garlic. The objective of the study was to isolate BPF from Laba garlic and explore its stability, composition, antioxidant activity, and immunomodulatory activity.
View Article and Find Full Text PDFStructural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic.
Food Res Int
May 2022
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China. Electronic address:
Protein is one of the main nutrients in garlic with multiple functions and healthy effects. The aim of this study was to investigate the effects of greening process on the functional and structural properties of garlic protein, and proteomic strategy was applied to analyze the changes of protein compositions as well as their activities. Results showed that the manufacturing process led to a smaller isoelectric point (pI) and larger particle size of garlic protein (Laba garlic protein, LP) compared to the unprocessed one (untreated white garlic protein, WP).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!