Increased level of tetrahydro-β-carboline derivatives in short-term fermented garlic

Emiko Sato, Masahiro Kohno, Yoshimi Niwano

Research output: Contribution to journalArticlepeer-review

25 Citations (Scopus)

Abstract

In our previous study [1], we found that relatively short-term spontaneous fermentation (40 days at 60-70°C, 85-95% relative humidity) potentiates anti-oxidative properties of garlic, in which scavenging activity against hydrogen peroxide was included. Since tetrahydro-β-carboline derivatives (THβCs) that possess hydrogen peroxide scavenging activity have recently been identified in aged garlic extract, THβCs were quantitatively analyzed with liquid chromatography-mass spectrometry (LC-MS). (1R, 3S)-1-Methyl-1,2,3,4- tetrahydro-β-carboline-3-carboxylic acid (MTCC) and (1S, 3S)-MTCC were found in the fermented garlic extract whereas only trace levels of MTCCs were detected in the row garlic extract. Therefore, it is suggested that relatively short-term fermentation potentiates scavenging activity of garlic against hydrogen peroxide by forming THβCs, especially MTCCs.

Original languageEnglish
Pages (from-to)175-178
Number of pages4
JournalPlant Foods for Human Nutrition
Volume61
Issue number4
DOIs
Publication statusPublished - 2006 Dec 1

Keywords

  • Garlic
  • Hydrogen peroxide scavenging activity
  • Tetrahydro-β-carboline derivatives

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

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