Garlic Extract (garlic + extract)

Distribution by Scientific Domains


Selected Abstracts


AQUEOUS GARLIC EXTRACT AND MICROBIOLOGICAL QUALITY OF REFRIGERATED POULTRY MEAT

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2005
KEILY ALVES DE MOURA OLIVEIRA
ABSTRACT The antibacterial effect of garlic extract (5, 10 and 15%) was investigated on poultry carcasses obtained from a slaughterhouse, stored under refrigeration, and evaluated at selected time intervals. The effect of the garlic extract on the microbial contaminants of the poultry carcass surface , Salmonella, strict and facultative aerobic, mesophilic, and total and fecal coliforms , was evaluated. The garlic extract exhibited a concentration-dependent reduction of microbial contamination. Garlic extract concentrations of 10 and 15% were the most effective. The bacteriostatic action of garlic extract against mesophilic microbiota can be observed until the third storage day. The count of total and fecal coliforms remained low during the storage period. Chicken feed was the apparent source of Salmonella contamination, and the aqueous garlic extract was not effective against Salmonella. [source]


Pilot RCT of Aged Garlic Extract finds slowing of atherosclerotic progression as measured by electron beam tomography

FOCUS ON ALTERNATIVE AND COMPLEMENTARY THERAPIES AN EVIDENCE-BASED APPROACH, Issue 2 2005
Article first published online: 14 JUN 2010
[source]


COMBINATION WITH PLANT EXTRACTS IMPROVES THE INHIBITORY ACTION OF DIVERGICIN M35 AGAINST LISTERIA MONOCYTOGENES

JOURNAL OF FOOD QUALITY, Issue 1 2008
ABDEL-MAJEED ZOUHIR
ABSTRACT The susceptibility of 11 strains of Listeria monocytogenes to divergicin M35, a bacteriocin produced by Carnobacterium divergens strain M35, and to aqueous extracts of garlic, onion, oregano, red chili and black pepper at 30 and 10C, was evaluated using a microdilution assay. The susceptibility of divergicin-resistant strains to combinations of these agents was also evaluated. Three strains were resistant to divergicin M35 (>500 µg/mL) at 30C but were more susceptible at 10C. Garlic gave the most inhibitory plant extract, followed by onion, while oregano, red chili and black pepper extracts were less active at both temperatures. Garlic extract and divergicin M35 combined or with other extracts increased inhibitory activity against the divergicin-resistant strains. The garlic/divergicin combination was the most effective at inhibiting these strains and was bactericidal at both temperatures. Log-phase cells were the most susceptible to the garlic/divergicin combination. Stationary-phase cells were much more resistant at both incubation temperatures. Furthermore, the effect of the garlic/divergicin combination at inhibiting divergicin-resistant L. monocytogenes in a food system was also studied using cold-smoked salmon as a food model. Results indicated that this combination could efficiently reduce the viability of L. monocytogenes in smoked salmon stored at 10C. PRACTICAL APPLICATIONS There is increasing popularity worldwide for chemical preservative-free, ready-to-eat and minimally processed seafood with low salt, fat and sugar content. Bacteriocins produced from lactic acid bacteria can have a potential application to prolong the shelf life of cold-smoked salmon. Also, plant and spice extracts have been shown to contain antibacterial substances with potential for application in foods. Thus, this research explores the combination of divergicin M35, a bacteriocin produced by Carnobacterium divergens strain M35, and aqueous extracts of garlic, onion, oregano, red chili and black pepper to inhibit Listeria monocytogenes and to prolong the shelf life of cold-smoked salmon. [source]


AQUEOUS GARLIC EXTRACT AND MICROBIOLOGICAL QUALITY OF REFRIGERATED POULTRY MEAT

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2005
KEILY ALVES DE MOURA OLIVEIRA
ABSTRACT The antibacterial effect of garlic extract (5, 10 and 15%) was investigated on poultry carcasses obtained from a slaughterhouse, stored under refrigeration, and evaluated at selected time intervals. The effect of the garlic extract on the microbial contaminants of the poultry carcass surface , Salmonella, strict and facultative aerobic, mesophilic, and total and fecal coliforms , was evaluated. The garlic extract exhibited a concentration-dependent reduction of microbial contamination. Garlic extract concentrations of 10 and 15% were the most effective. The bacteriostatic action of garlic extract against mesophilic microbiota can be observed until the third storage day. The count of total and fecal coliforms remained low during the storage period. Chicken feed was the apparent source of Salmonella contamination, and the aqueous garlic extract was not effective against Salmonella. [source]


Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (Allium sativum L.)

JOURNAL OF FOOD SCIENCE, Issue 1 2009
Jungeun Cho
ABSTRACT:, The color-forming ability of amino acids with thiosulfinate in crushed garlic was investigated. We developed reaction systems for generating pure blue pigments using extracted thiosulfinate from crushed garlic and onion and all 22 amino acids. Each amino acid was reacted with thiosulfinate solution and was then incubated at 60 °C for 3 h to generate pigments. Unknown blue pigments, responsible for discoloration in crushed garlic cloves (Allium sativum L.), were separated and tentatively characterized using high-performance liquid chromatography (HPLC) and a diode array detector ranging between 200 and 700 nm. Blue pigment solutions exhibited 2 maximal absorbance peaks at 440 nm and 580 nm, corresponding to yellow and blue, respectively, with different retention times. Our findings indicated that green discoloration is created by the combination of yellow and blue pigments. Eight naturally occurring blue pigments were separated from discolored garlic extracts using HPLC at 580 nm. This suggests that garlic discoloration is not caused by only 1 blue pigment, as reported earlier, but by as many as 8 pigments. Overall, free amino acids that formed blue pigment when reacted with thiosulfinate were glycine, arginine, lysine, serine, alanine, aspartic acid, asparagine, glutamic acid, and tyrosine. Arginine, asparagine, and glutamine had spectra that were more similar to naturally greened garlic extract. [source]


Aqueous garlic extract attenuates hepatitis and oxidative stress induced by galactosamine/lipoploysaccharide in rats

PHYTOTHERAPY RESEARCH, Issue 10 2008
Hesham A. El-Beshbishy
Abstract Injection of D-galactosamine and lipopolysaccharide (DGaIN/LPS) is useful as an experimental model of acute hepatic damage. Juvenile rats were used for investigation. The hepatoprotective activity of aqueous garlic (Allium sativum) extract (AGE) at a dose of 300 mg/kg body weight for 14 days, intraperitoneal (i.p.) prior to the induction of DGalN/LPS, was investigated against DGalN/LPS-induced hepatitis in rats. DGalN/LPS (300 mg/kg body weight/30 µg/kg body weight, i.p.), induced hepatic damage that was manifested by a significant increase in the activities of marker enzymes [alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase (ALP), lactate dehydrogenase (LDH) and gamma glutamyl transferase (,GT)], bilirubin, lipid peroxides (LPO), tumor necrosis factor (TNF- ,) and myeloperoxidase (MPO) activity level in serum. Also, the lipid profile in serum and liver homogenate including total cholesterol, triglycerides, free fatty acids and phospholipids were significantly deteriorated. The antioxidant enzyme activities (superoxide dismutase, SOD; reduced glutathione, GSH; catalase, CAT and glutathione peroxidase, GPX) in liver homogenate were significantly decreased in the DGalN/LPS. Pretreatment of rats with AGE reversed these altered parameters near to normal control values. Results of this study revealed that AGE could afford a significant protection in the alleviation of DGalN/LPS-induced hepatic damage. Copyright © 2008 John Wiley & Sons, Ltd. [source]


Effect of aged garlic extract against methotrexate-induced damage to the small intestine in rats

PHYTOTHERAPY RESEARCH, Issue 6 2006
Mehmet Yüncü
Abstract Methotrexate (MTX) chemotherapy is often accompanied by side effects such as gastrointestinal ulceration and diarrhea. The aim of this study was to examine histologically whether an aged garlic extract (AGE) had a protective effect on the small intestine of rats with MTX-induced damage. Forty male Wistar albino rats were randomized into experimental and control groups and divided into four groups of ten animals. To the first group, MTX was applied as a single dose (20 mg/kg) intraperitoneally. To the second group, in addition to MTX application, AGE (250 mg/kg) was administered orally every day at the same time by intragastric intubation until the rats were killed. To the third group, AGE only was given. The fourth group was the control. All animals were killed 4 days after the intraperitoneal injection of MTX for histopathologic analysis and tissue MDA levels. Before killing, intracardiac blood was obtained from each animal to perform biochemical analysis (plasma lactate level). MTX was found to lead to damage in the jejunal tissues and to increase the MDA and lactate levels in the plasma. Administration of the AGE decreased the severity of jejunal damage, but increased MDA and lactate levels caused by MTX treatment on the other hand. These results suggest that AGE may protect the small intestine of rats from MTX-induced damage. Thus this study substantiated the thought that the protective effect of AGE is derived from the manner in which it interacts with crypt cells. Copyright © 2006 John Wiley & Sons, Ltd. [source]


Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2010
Sung Y. Park
Summary The objectives of this study were to screen the optimum conditions for antioxidant and antimicrobial activities of garlic as affected by pre-heating and different extraction solvents, and to evaluate the antioxidant and antimicrobial effects of these extracts in ground meat during refrigerated storage. Methanol extracted garlic had a greater total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging activity and reducing power than water extracted one (P < 0.05), whereas the latter had a greater yield and iron chelating ability than the former (P < 0.05). Moreover, water extract from fresh garlic (WEFG) and methanol extract from heated garlic (MEHG) produced an inhibition zone against Escherichia coli O157:H7 and Listeria monocytogenes. The addition of garlic extracts (WEFG, MEHG and their combinations WEFMEHG)) to pork patties decreased the pH, hunter a values (redness), thiobarbituric acid substances values and the number of total plate count and Enterobacteriaceae (P < 0.05), while the hunter b values (yellowness) increased (P < 0.05). Results of this study indicated that the use of the garlic extracts was able to control lipid oxidation and microbial growth in pork patties. [source]


Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (Allium sativum L.)

JOURNAL OF FOOD SCIENCE, Issue 1 2009
Jungeun Cho
ABSTRACT:, The color-forming ability of amino acids with thiosulfinate in crushed garlic was investigated. We developed reaction systems for generating pure blue pigments using extracted thiosulfinate from crushed garlic and onion and all 22 amino acids. Each amino acid was reacted with thiosulfinate solution and was then incubated at 60 °C for 3 h to generate pigments. Unknown blue pigments, responsible for discoloration in crushed garlic cloves (Allium sativum L.), were separated and tentatively characterized using high-performance liquid chromatography (HPLC) and a diode array detector ranging between 200 and 700 nm. Blue pigment solutions exhibited 2 maximal absorbance peaks at 440 nm and 580 nm, corresponding to yellow and blue, respectively, with different retention times. Our findings indicated that green discoloration is created by the combination of yellow and blue pigments. Eight naturally occurring blue pigments were separated from discolored garlic extracts using HPLC at 580 nm. This suggests that garlic discoloration is not caused by only 1 blue pigment, as reported earlier, but by as many as 8 pigments. Overall, free amino acids that formed blue pigment when reacted with thiosulfinate were glycine, arginine, lysine, serine, alanine, aspartic acid, asparagine, glutamic acid, and tyrosine. Arginine, asparagine, and glutamine had spectra that were more similar to naturally greened garlic extract. [source]


Garlic natural health products exhibit variable constituent levels and antimicrobial activity against Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus faecalis

PHYTOTHERAPY RESEARCH, Issue 4 2005
Patrick S. Ruddock
Abstract The composition of 19 garlic natural health products (NHPs) and fresh garlic extracts were determined, as was their antibacterial activity. The 19 NHPs and 5 fresh garlic extract standards were analysed for their principal active constituents. They were also extracted for 5, 10 or 15 min in water to fresh garlic equivalents of 200 mg/mL. The extract's minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) against three indicator microorganisms (Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus faecalis) were determined by the broth microdilution method. While 47% of the aqueous garlic NHP extracts exhibited activity against N. gonorrhoeae, only 16% of the aqueous extracts inhibited S. aureus or E. faecalis at all three timepoints. Generally, products with high antimicrobial activity contained higher levels of garlic constituents with comparable activity to fresh garlic extracts, while products with marginal antibacterial activity often contained lower concentrations of constituents than their product labels indicated. Different extraction times affected antibacterial activity only against N. gonorrhoeae and tended to be correlated with levels of allicin. Thus, many extracts showed discrepancies in both composition, allicin:alliin ratio and antimicrobial activity, raising concerns as to standards of preparation and quality control for these products. Copyright © 2005 John Wiley & Sons, Ltd. [source]


Allyl-thiosulfinates, the Bacteriostatic Compounds of Garlic against Helicobacter pylori

BIOTECHNOLOGY PROGRESS, Issue 1 2004
Pablo Cañizares
Allicin and allyl-methyl plus methyl-allyl thiosulfinate from acetonic garlic extracts (AGE) have been isolated by high-performance liquid chromatography. These compounds have shown inhibition of the in vitro growth of Helicobacter pylori(Hp), the bacterium responsible for serious gastric diseases such as ulcers and even gastric cancer. A chromatographic method was optimized and used to isolate these thiosulfinates. The method developed has allowed the isolation of natural thiosulfinates extracted from garlic by organic solvents and is an easy and cheap methodology that avoids complex synthesis and purification procedures. The capacity and effectiveness of isolated natural thiosulfinates have been tested, and this has enabled the identification of the main compounds responsible for the bacteriostatic activity shown by AGE origin of these kinds of organosulfur compounds along with ethanolic garlic extracts (EGE). Additionally, microbiological analyses have suggested that these compounds show a synergic effect on the inhibition of the in vitro growth of Hp. The results described here facilitate the process of obtaining garlic extracts with optimal bacteriostatic properties. The product is obtained in a way that avoids expensive purification methods and will allow the design of live tests with the aim of investigating the potential for the use of these garlic derivatives in the treatment of patients with Hp infections. [source]


Optimization of Allium sativum Solvent Extraction for the Inhibition of in Vitro Growth of Helicobacter Pylori

BIOTECHNOLOGY PROGRESS, Issue 6 2002
Pablo Cañizares
Helicobacter pylori (Hp) is the bacterium responsible for serious gastric diseases such as ulcers and cancer. The work described here involved the study of the inhibitory power of Allium sativum extracts against the in vitro growth of Hp(Hp ivg). We used purple garlic of the "Las Pedroñeras" variety for this study. The effects of two different extraction methods (Soxhlet, stirred tank extractor) and four solvents with different characteristics (water, acetone, ethanol, and hexane) were investigated in terms of the efficiency of the extraction process. Satisfactory results were obtained in most cases in the activity tests, indicating that different extracts gave rise to good inhibitory activity against Hp ivg. The extracts that showed the highest bacteriostatic activities were selected to evaluate the influence of the most important operation variables on the extraction yield: stirring speed, operation time, garlic conditioning, and garlic storage time. The best results were obtained using ethanol and acetone as solvents in a stirred tank. The inhibitory powers of these extracts were compared to those shown by some commercial antibiotics used in the medical treatment of Hp infections. The results of this study show that garlic extracts produce levels of inhibition similar to those of the commercial materials. These extracts were also tested against other common bacteria, and equally satisfactory results were obtained. The research described here represents an important starting point in the fight against and/or prevention of peptic ulcers, as well as other pathologies associated with Hp infections such us gastric cancer. The extracted material can be used by direct application and involves a simple and economical extraction procedure that avoids isolation or purification techniques. [source]