Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway
Research background. Oxidative stress plays a crucial role in different diseases, including chronic hepatitis, cirrhosis and liver cancer, which are a major cause of mortality worldwide. Liver cell injury resulting from oxidative stress contributes to the development of these diseases. Garlic is kno...
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University of Zagreb Faculty of Food Technology and Biotechnology
2025-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/477113 |
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| author | Shan-Shan Yu Yung-Lin Chu Yen-Chen Tung Zheng-Yuan Su |
| author_facet | Shan-Shan Yu Yung-Lin Chu Yen-Chen Tung Zheng-Yuan Su |
| author_sort | Shan-Shan Yu |
| collection | DOAJ |
| description | Research background. Oxidative stress plays a crucial role in different diseases, including chronic hepatitis, cirrhosis and liver cancer, which are a major cause of mortality worldwide. Liver cell injury resulting from oxidative stress contributes to the development of these diseases. Garlic is known for its diverse physiological activities, and black garlic, produced by thermal ageing of raw garlic, has attracted attention due to its biological properties.
Experimental approach. This study investigates the hepatoprotective potential of black garlic prepared in an electric cooker. The study includes mass loss, browning index, free amino acids, free-reducing sugar content, total phenolic compounds and DPPH radical scavenging activity. Additionally, the sensory evaluation shows a preference for the black garlic sample over raw garlic. The study also investigates the activation of Nrf2-ARE pathway in HepG2-C8 cells and evaluates the protective effect against H2O2-induced damage.
Results and conclusions. The results indicate that black garlic lost mass, possibly due to water loss and the Maillard reaction, which led to an increase in the browning index and a decrease in free amino acids. However, the content of free reducing sugars increased. After 14 and 21 days, the total phenolic content of black garlic increased and its ability to scavenge DPPH radicals improved. Significant activation of the Nrf2-ARE pathway was observed in HepG2-C8 cells. Sensory evaluation showed a preference for the 14-day aged black garlic. The Nrf2 pathway can be effectively activated in HepG2 cells by a 14-day aged black garlic extract, resulting in protection against H2O2-induced damage.
Novelty and scientific contribution. Our research shows the significant effect of thermal ageing on black garlic and highlights its enhanced antioxidant properties. A simple approach has been developed to prepare black garlic that is more effective, healthier and can potentially be used to protect the liver and treat diseases related to oxidative stress. |
| format | Article |
| id | doaj-art-bbd361bec7184f1dba649299a0b0a2bd |
| institution | DOAJ |
| issn | 1330-9862 1334-2606 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj-art-bbd361bec7184f1dba649299a0b0a2bd2025-08-20T02:55:42ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062025-01-01631364510.17113/ftb.63.01.25.8474Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated PathwayShan-Shan Yu0Yung-Lin Chu1Yen-Chen Tung2Zheng-Yuan Su3Department of Bioscience Technology, Chung Yuan Christian University, Taoyuan City 320314, Taiwan, Republic of ChinaDepartment of Food Science, National Pingtung University of Science and Technology, Pingtung County 912301, Taiwan, Republic of ChinaDepartment of Food Science, National Ilan University, Yilan County 260007, Taiwan, Republic of ChinaDepartment of Bioscience Technology, Chung Yuan Christian University, Taoyuan City 320314, Taiwan, Republic of ChinaResearch background. Oxidative stress plays a crucial role in different diseases, including chronic hepatitis, cirrhosis and liver cancer, which are a major cause of mortality worldwide. Liver cell injury resulting from oxidative stress contributes to the development of these diseases. Garlic is known for its diverse physiological activities, and black garlic, produced by thermal ageing of raw garlic, has attracted attention due to its biological properties. Experimental approach. This study investigates the hepatoprotective potential of black garlic prepared in an electric cooker. The study includes mass loss, browning index, free amino acids, free-reducing sugar content, total phenolic compounds and DPPH radical scavenging activity. Additionally, the sensory evaluation shows a preference for the black garlic sample over raw garlic. The study also investigates the activation of Nrf2-ARE pathway in HepG2-C8 cells and evaluates the protective effect against H2O2-induced damage. Results and conclusions. The results indicate that black garlic lost mass, possibly due to water loss and the Maillard reaction, which led to an increase in the browning index and a decrease in free amino acids. However, the content of free reducing sugars increased. After 14 and 21 days, the total phenolic content of black garlic increased and its ability to scavenge DPPH radicals improved. Significant activation of the Nrf2-ARE pathway was observed in HepG2-C8 cells. Sensory evaluation showed a preference for the 14-day aged black garlic. The Nrf2 pathway can be effectively activated in HepG2 cells by a 14-day aged black garlic extract, resulting in protection against H2O2-induced damage. Novelty and scientific contribution. Our research shows the significant effect of thermal ageing on black garlic and highlights its enhanced antioxidant properties. A simple approach has been developed to prepare black garlic that is more effective, healthier and can potentially be used to protect the liver and treat diseases related to oxidative stress.https://hrcak.srce.hr/file/477113garlicMaillard reactionliverNrf2oxidative stressantioxidant properties |
| spellingShingle | Shan-Shan Yu Yung-Lin Chu Yen-Chen Tung Zheng-Yuan Su Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway Food Technology and Biotechnology garlic Maillard reaction liver Nrf2 oxidative stress antioxidant properties |
| title | Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway |
| title_full | Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway |
| title_fullStr | Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway |
| title_full_unstemmed | Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway |
| title_short | Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway |
| title_sort | thermal ageing of black garlic enhances cellular antioxidant potential through the activation of the nrf2 mediated pathway |
| topic | garlic Maillard reaction liver Nrf2 oxidative stress antioxidant properties |
| url | https://hrcak.srce.hr/file/477113 |
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