Preparation of S-Allylcysteine-Enriched Black Garlic Juice and Its Antidiabetic Effects in Streptozotocin-Induced Insulin-Deficient Mice

• DOI: 10.1021/acs.jafc.6b04948
• Publication Date: 2016-12-21T14:01:49Z
• Authors: Jun Ho Kim; Su Hyun Yu; Yun Jeong Cho; Jeong Hoon Pan; Hyung Taek Cho; Jeong Ho Kim; Hyejin Bong; Yeojin Lee; Moon Han Chang; Ye Jin Jeong; Garam Choi; Young Jun Kim
• Keywords: Hydrostatic pressure

S-Allylcysteine (SAC), produced in large amounts during the aging process of garlic via enzymatic hydrolysis, is known as a key compound responsible for multiple pharmacological activities aged black garlic. This study investigated effects enzyme- and high hydrostatic pressure (HHP)-assisted extraction on content bioactive compounds, including SAC, juice (BGJ) evaluated antidiabetic SAC-enriched BGJ streptozotocin (STZ)-treated mice. The increased contents total polyphenols, flavonoids juice. More importantly, pretreatment pectinase cocktail with HHP resulted greater increase those compounds aging. Enzyme-treated reduced hyperglycemia improved islet architecture β-cell function STZ-treated Moreover, these were more potent than prepared by conventional process. These findings provide useful information production bioactivities.