文章基本信息

标题：Metabolite Profile and In Vitro Beneficial Effects of Black Garlic ( Allium sativum L.) Polar Extract
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作者：Paola Bontempo ; Paola Stiuso ; Stefania Lama 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2021
卷号：13
期号：8
DOI：10.3390/nu13082771
语种：English
出版社：MDPI Publishing
摘要：Over the centuries, humans have traditionally used garlic ( Allium sativum L.) as a food ingredient (spice) and remedy for many diseases. To confirm this, many extensive studies recognized the therapeutic effects of garlic bulbs. More recently, black garlic (BG), made by heat-ageing white garlic bulbs, has increased its popularity in cuisine and traditional medicine around the world, but there is still limited information on its composition and potential beneficial effects. In this study, the metabolite profile of methanol extract of BG (BGE) was determined by high-performance liquid chromatography coupled to tandem mass spectrometry in high-resolution mode. Results allowed to establish that BGE major components were sulfur derivatives, saccharides, peptides, organic acids, a phenylpropanoid derivative, saponins, and compounds typical of glycerophospholipid metabolism. Characterization of the BGE action in cancer cells revealed that antioxidant, metabolic, and hepatoprotective effects occur upon treatment as well as induction of maturation of acute myeloid leukemia cells. These results are interesting from the impact point of view of BG consumption as a functional food for potential prevention of metabolic and tumor diseases.
关键词：enblack garlic;methanol extract;LC-ESI/LTQOrbitrap/MS/MS;secondary metabolites;cellular bioactivity;cancer cells