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KMID : 1134820230520080773
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 8 p.773 ~ p.779
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Evaluation of the Biological Activities of Hongsan Garlic Bulbil
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Park Ji-Min
Kim Ae-Jung
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Abstract
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This study investigated the general components and physiological activities (antioxidant, anti-inflammatory, and antibacterial activity) of Hongsan garlic bulbil. Compared to conventional garlic, Hongsan garlic bulbil had lower carbohydrate, moisture, and crude fat contents and higher crude protein and ash contents. Measurements of the antioxidant activity of Hongsan garlic bulbil extracts showed an increase in a concentration-dependent manner. At 5,000 μg/mL, the total polyphenol content, total flavonoid content, DPPH radical scavenging activity, and ABTS radical scavenging activity were 49.15±0.45%, 18.72±0.42 mg TAE/g, 2.87±0.12 mg QE/g, and 45.99±0.58%, respectively, confirming that the Hongsan garlic bulbil extracts have excellent antioxidant activity. The Hongsan garlic bulbil extracts were confirmed to be not toxic and effectively inhibited NO production in RAW 264.7 macrophages induced by LPS inflammation. Measurements of the antibacterial activity of Hongsan garlic bulbil revealed high antibacterial activity against Bacillus cereus and Bacillus subtilis but no activity against Staphylococcus aureus. These results suggest that Hongsan garlic bulbil extract has strong antioxidant, anti-inflammatory, and antibacterial activity and could be used as a functional natural material.
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KEYWORD
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Hongsan garlic, garlic bulbil, antioxidant activity, anti-inflammatory activity, antibacterial activity
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