Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract
DC Field | Value | Language |
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dc.contributor.author | Kim, Seon Hee | - |
dc.contributor.author | Jung, Eun Young | - |
dc.contributor.author | Kang, Duk Ho | - |
dc.contributor.author | Chang, Un Jae | - |
dc.contributor.author | Hong, Yang-Hee | - |
dc.contributor.author | Suh, Hyung Joo | - |
dc.date.accessioned | 2021-08-12T02:25:35Z | - |
dc.date.available | 2021-08-12T02:25:35Z | - |
dc.date.issued | 2012-12-05 | - |
dc.identifier.issn | 1011-1344 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/14594 | - |
dc.description.abstract | When garlic is fermented, certain aspects of its bioactivity are changed. Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine. Black garlic's popularity has spread around the world as it has become a sought-after ingredient used in high-end cuisine. The formulations containing 10% black garlic extract or 10% normal garlic extract showed stable pH, color, precipitation, and organoleptic features, although these characteristics changed slightly. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the black garlic formulation were significantly (p < 0.05) higher compared to those of the base formulation and normal garlic formulation. Mice treated with the black garlic formulation (119.63 mu M/g) had significant (p < 0.05) decreases in thiobarbituric acid reactive substance (TBARS) levels by lipid peroxidation compared to ultraviolet B (UVB)-control mice (14237 mu M/g). Moreover, significant (p < 0.05) prevention of glutathione reduced form (GSH) depletion was observed in the black garlic formulation treated mice (vehicle: 3.46 mM/g vs. black garlic: 5.60 mM/g). The formulation containing 10% black garlic extract retained physical stability and had high anti-radical efficiencies. Furthermore, it is possible to suggest that this formulation may be effective in protecting skin from UVB photodamage. (C) 2012 Elsevier B.V. All rights reserved. | - |
dc.format.extent | 7 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Elsevier BV | - |
dc.title | Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract | - |
dc.type | Article | - |
dc.publisher.location | 스위스 | - |
dc.identifier.doi | 10.1016/j.jphotobiol.2012.08.013 | - |
dc.identifier.scopusid | 2-s2.0-84867648309 | - |
dc.identifier.wosid | 000312916900014 | - |
dc.identifier.bibliographicCitation | Journal of Photochemistry and Photobiology B: Biology, v.117, pp 104 - 110 | - |
dc.citation.title | Journal of Photochemistry and Photobiology B: Biology | - |
dc.citation.volume | 117 | - |
dc.citation.startPage | 104 | - |
dc.citation.endPage | 110 | - |
dc.type.docType | Article | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Biophysics | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Biophysics | - |
dc.subject.keywordPlus | BETA-CARBOLINE DERIVATIVES | - |
dc.subject.keywordPlus | VITAMIN-E | - |
dc.subject.keywordPlus | IN-VITRO | - |
dc.subject.keywordPlus | PROTECTION | - |
dc.subject.keywordPlus | COMPONENTS | - |
dc.subject.keywordPlus | ACID | - |
dc.subject.keywordPlus | SKIN | - |
dc.subject.keywordAuthor | Black garlic | - |
dc.subject.keywordAuthor | Formulation | - |
dc.subject.keywordAuthor | Stability | - |
dc.subject.keywordAuthor | Antioxidant | - |
dc.subject.keywordAuthor | UVB photodamage | - |
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