Skip to main content
SpringerLink
Log in

Assessment of standardization of domestic commercial black garlic extract for S-allyl-l-cysteine and S-1-propenyl-l-cysteine

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Aged garlic extract (AGE) contains a significant amount of bioactive compounds, including S-allyl-l-cysteine (SAC), which is associated with various health benefits. Among different AGE products, black garlic extract (BGE) is widely consumed and a common product in the Korean market. BGE products do however contain different levels of SAC and S1PC. Here, the SAC contents in commercial BGE products were found to be in the range of 0.31–27.22 mg/100 mL, while the SAC contents of commercial black garlic (BG) cloves were in the range of 22.28–63.71 mg/100 g. Recently, S-1-propenyl-l-cysteine (S1PC) has emerged as a new bioactive compound of interest in AGE products. Analysis of BG and BGE indicated that their S1PC contents were 2.24–16.58 mg/100 g and ND-3.68 mg/100 mL, respectively. Based on the significance of these compounds, standardization of the SAC and S1PC content in commercial BGE products is required.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Amagase H, Petesch BL, Matsuura H, Kasuga S, Itakura Y. Intake of garlic and its bioactive components. Journal of Nutrition. 131: 955-962 (2001)

    Article  Google Scholar 

  • Berthold HK, Sudhop T, von Bergmann K. Effect of a garlic oil preparation on serum lipoproteins and cholesterol metabolism: a randomized controlled trial. The Journal of The American Medical Association. 279: 1900-1902 (1998)

    Article  CAS  Google Scholar 

  • Feng Y, Xu B, Yagoub AEA, Ma H, Sun Y, Xu X, Yu X, Zhou C. Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic. Food Chemistry. 343: 128404 (2021)

  • Gardner CD, Lawson LD, Block E, Chatterjee LM, Kiazand A, Balise RR, Kraemer HC. Effect of raw garlic vs. commercial garlic supplements on plasma lipid concentrations in adults with moderate hypercholesterolemia: a randomized clinical trial. Archives of Internal Medicine. 167: 346-353 (2007)

  • Ichikawa M, Ide N, Yoshida J, Yamaguchi H, Ono K. Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry. 54: 1535-1540 (2006)

    Article  CAS  Google Scholar 

  • Jang HJ, Lee HJ, Yoon DK, Ji DS, Kim JH, Lee CH. Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents. Food Science and Biotechnology. 27(1): 219-225 (2018)

    Article  CAS  Google Scholar 

  • Kimura S, Tung YC, Pan MH, Su NW, Lai YJ, Cheng KC. Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis. 25(1): 62-70 (2017)

    Article  CAS  Google Scholar 

  • Kodera Y, Suzuki A, Imada O, Kasuga S, Sumioka I, Kanezawa A, Taru N, Fujikawa M, Nagae S, Masamoto K, Maeshige K, Ono K. Physical, chemical, and biological properties of S-allylcysteine, an amino acid derived from garlic. Journal of Agricultural and Food Chemistry. 50: 622-632 (2002)

    Article  CAS  Google Scholar 

  • Kodera Y, Ushijima M, Amano H, Suzuki JI, Matsutomo T. Chemical and biological properties of S-1-propenyl-l-cysteine in aged garlic extract. Molecules. 22: 570 (2017)

    Article  Google Scholar 

  • Lawson LD, Ransom DK, Hughes BG. Inhibition of whole blood platelet-aggregation by compounds in garlic clove extracts and commercial garlic products. Thrombosis Research. 65: 141-156 (1992)

    Article  CAS  Google Scholar 

  • Lawson LD. The composition and chemistry of garlic cloves and processed garlic. pp. 37-107. In: Garlic: The Science and Therapeutic Applications of Allium sativum L. and Related Species, 2nd edition. Koch HP, Lawson LD (eds). William & Wilkins, Baltimore, MD, USA (1996)

  • Lawson LD. Garlic: a review of its medicinal effects and indicated active compounds. Blood. 179: 62 (1998)

    Google Scholar 

  • Lawson LD, Wang ZJ. Pre-hepatic fate of the organosulfur compounds derived from garlic (Allium sativum). Planta Medica. 59: A688-A689 (1993)

    Article  Google Scholar 

  • Li Z, Le W, Cui Z. A novel therapeutic anticancer property of raw garlic extract via injection but not ingestion. Cell Death Discovery. 4(1): 1-10 (2018)

    Google Scholar 

  • Matsutomo T, Kodera Y. Development of an analytic method for sulfur compounds in aged garlic extract with the use of a postcolumn high performance liquid chromatography method with sulfur-specific detection. Journal of Nutrition. 146: 450S-455S (2016)

    Article  CAS  Google Scholar 

  • Matsutomo T, Ushijima M, Kodera Y, Nakamoto M, Takashima M, Morihara N, Tamura K. Metabolomic study on the antihypertensive effect of S-1-propenylcysteine in spontaneously hypertensive rats using liquid chromatography coupled with quadrupole-Orbitrap mass spectrometry. Journal of Chromatography B. 1046: 147-155 (2017)

    Article  CAS  Google Scholar 

  • Miron T, Rabinkov A, Mirelman D, Wilchek M, Weiner L. The mode of action of allicin: its ready permeability through phospholipid membranes may contribute to its biological activity. Biochimica et Biophysica Acta (BBA)-Biomembranes. 1463: 20-30 (2000)

  • Morihara N, Hayama M, Fujii H. Aged garlic extract scavenges superoxide radicals. Plant Foods for Human Nutrition. 66: 17–21 (2011)

    Article  Google Scholar 

  • Ohtani M, Nishimura T. The preventive and therapeutic application of garlic and other plant ingredients in the treatment of periodontal diseases. Experimental and Therapeutic Medicine. 19: 1507-1510 (2020)

    CAS  PubMed  Google Scholar 

  • Rahman K, Lowe GM. Garlic and cardiovascular disease: a critical review. Journal of Nutrition. 136: 736S-740S (2006)

    Article  CAS  Google Scholar 

  • Santhosha SG, Jamuna P, Prabhavathi SN. Bioactive components of garlic and their physiological role in health maintenance: A review. Food Bioscience. 3: 59-74 (2013)

    Article  CAS  Google Scholar 

  • Siddiqui MF, Ahmed A, Bano B. Insight into the biochemical, kinetic and spectroscopic characterization of garlic (Allium sativum) phytocystatin: Implication for cardiovascular disease. International Journal of Biological Macromolecules. 95: 734-742 (2017)

    Article  CAS  Google Scholar 

  • Suzuki JI, Yamaguchi T, Matsutomo T, Amano H, Morihara N, Kodera Y. S-1-Propenylcysteine promotes the differentiation of B cells into IgA-producing cells by the induction of Erk1/2-dependent Xbp1 expression in Peyer's patches. Nutrition. 32: 884-889 (2016)

    Article  CAS  Google Scholar 

  • Suzuki JI, Miki S, Ushijima M, Kodera Y. Regulation of immune response by S-1-propenylcysteine through autophagy-mediated protein degradation. Experimental and Therapeutic Medicine. 19: 1570-1573 (2020)

    CAS  PubMed  Google Scholar 

  • Ushijima M, Kunimura K, Suzuki JI. S-1-Propenylcysteine, a sulfur compound in aged garlic extract, alleviates cold-induced reduction in peripheral blood flow in rat via activation of the AMPK/eNOS/NO pathway. Experimental and Therapeutic Medicine. 20: 2815-2821 (2020)

    CAS  PubMed  PubMed Central  Google Scholar 

  • U.S. Food and Drug Administration. Guidelines for the validation of chemical methods in food, feed, cosmetics, and veterinary products, 3rd edition, 2019. Available from: https://www.fda.gov/media/81810/download. Accessed December 2021

  • U.S. Pharmacopeial Convention I. United States Pharmacopoeia 38 Garlic Fluid extract USP 28-NF 33. pp. 6052-6055. United States Pharmacopeial Convention Inc., Rockville, MD, USA (2015)

  • Wakunaga of America. Available from: https://kyolic.com/. Accessed May 2021

  • Xu C, Mathews AE, Rodrigues C, Eudy BJ, Rowe CA, O'Donoughue A, Percival SS. Aged garlic extract supplementation modifies inflammation and immunity of adults with obesity: A randomized, double-blind, placebo-controlled clinical trial. Clinical Nutrition ESPEN. 24: 148-155 (2018)

    Article  Google Scholar 

  • Yoshimoto N, Yabe A, Sugino Y, Murakami S, Sai-Ngam N, Sumi S, Tsuneyoshi T, Saito K. Garlic γ-glutamyl transpeptidases that catalyze deglutamylation of biosynthetic intermediate of alliin. Frontiers in Plant Science. 5: 758 (2015)

    Article  Google Scholar 

Download references

Acknowledgements

This work was supported by the 2020/2021 internal R&D project of the Namhae Garlic Research Institute.

Author information

Authors and Affiliations

  1. Namhae Garlic Research Institute, Namhae, 52430, Republic of Korea

    Hyuk-Je Woo, Gun Su Cha, Min Jung Kang & Kyu Hang Kyung

Authors
  1. Hyuk-Je Woo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gun Su Cha
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Min Jung Kang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Kyu Hang Kyung
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Kyu Hang Kyung.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Disclaimer The mention of commercial products and their trade name (Kyolic®) is intended only for academic research.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Woo, HJ., Cha, G.S., Kang, M.J. et al. Assessment of standardization of domestic commercial black garlic extract for S-allyl-l-cysteine and S-1-propenyl-l-cysteine. Food Sci Biotechnol 31, 253–260 (2022). https://doi.org/10.1007/s10068-021-01028-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-021-01028-1

Keywords

Search

Navigation