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KMID : 1007520160250010301
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Food Science and Biotechnology
2016 Volume.25 No. 1 p.301 ~ p.309
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Soy Products Fermented with Sprouted Garlic Have Increased Neuroprotective Activities and Restore Cognitive Functions
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Woo Ji-Eun
Seo Ji-Yeon
Kim Jeong-Hwan
Shin Jung-Hye
Cho Kye-Man
Kim Jong-Sang
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Abstract
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Enhanced antioxidant activities of sprouted garlic over garlic were considered. The popular Korean traditional fermented soybean product cheonggukjang (CGJ) was prepared as normal CGJ and prepared with fermentation of a mixture of cooked soybeans and sprouted garlic. Different varieties were investigated for anti-oxidative and protective activities against oxidative stress in neuronal cells. Normal CGJ was compared with CGJ prepared with garlic and sprouted garlic for anti-oxidative and neuroprotective activities and protection of cognitive function. CGJ prepared with sprouted garlic during fermentation exhibited higher anti-oxidative and neuroprotective activities in a mouse hippocampal model than the normal fermented soy product with enhanced cognitive function in the mouse model. Sprouted garlic can be used to improve the health benefits of fermented soy products.
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KEYWORD
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cheonggukjang, sprouted garlic, antioxidant activity, cognitive function, neuroprotection
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