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生,老和发酵大的抗菌和抗氧化特性:加工方法的影响

Luis M Cocom¹, Hsiao-Chi Wang², Kuo-Chan Tseng³

¹Department of Tropical Agriculture and International Cooperation, International College National Pingtung University of Science and Technology Pingtung City Taiwan.

Food science & nutrition

|August 1, 2025

概括

由于硫化合物,生显示出最强的抗菌作用. 老化和发酵增强抗氧化活性,但不增强大提取物中的抗菌性质.

科学领域:

食品科学与技术食品科学与技术
植物化学植物化学
微生物学微生物学

背景情况:

大 (Allium sativum L.) 的生物活性含硫化合物 (SC) 值得重视.
诸如老化和发酵等加工方法可以改变大的功能性质.
了解这些变化对于优化健康益处至关重要.

研究的目的:

评估生,老和发酵大的抗菌和抗氧化活性.
为了比较不同加工方法 (用发酵,蜂蜜,乙醇发酵;老化) 对大生物活性的影响.
确定增强特定健康益处的加工技术.

主要方法:

超声波辅助提取 (UAE) 用于处理大样本.
通过阿加井扩散和微稀释 (MIC) 对大肠杆菌,尼日尔甲菌和P. guilliermondii进行了抗菌活性评估.
使用DPPH,FRAP和总含量 (TPC) 试验来测量抗氧化能力.

主要成果:

生表现出最强的抗菌活性,归因于素和有机硫化合物 (OSC).
在水果 (FGV),蜂蜜 (FGH),乙醇 (FGE) 和老 (AGE60) 中的发酵大显示出显著的抗菌活性.
AGE60,FGH和FGV表现出最高的抗氧化活性,与增加的黄和化合物有关.

结论:

加工方法显著影响大的功能性质,特别是抗氧化能力.
老化和发酵增强了抗氧化特性,但并没有显著改善抗微生物活性.
定制加工技术可以优化大的特定健康益处.

关键词:

年龄大的.抗微生物药物是一种抗菌药物.抗氧化作用抗氧化作用有机硫化合物有机硫化合物

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