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Black garlic is a distinctive garlic deep-processed product made from fresh garlic at high temperature and controlled humidity. To explore microbial community structure, diversity and metabolic potential during the 12days of the black garlic processing, Illumina MiSeq sequencing technology was performed to sequence the 16S rRNA V3-V4 hypervariable region of bacteria. A total of 677,917 high quality reads were yielded with an average read length of 416bp. Operational taxonomic units (OTU) clustering analysis showed that the number of species OTUs ranged from 148 to 1974, with alpha diversity increasing remarkably, indicating the high microbial community abundance and diversity. Taxonomic analysis indicated that bacterial community was classified into 45 phyla and 1125 distinct genera, and the microbiome of black garlic samples based on phylogenetic analysis was dominated by distinct populations of four genera: Thermus, Corynebacterium, Streptococcus and Brevundimonas. The metabolic pathways were predicted for 16S rRNA marker gene sequences based on Kyoto Encyclopedia of Genes and Genomes (KEGG), indicating that amino acid metabolism, carbohydrate metabolism and membrane transport were important for the black garlic fermentation process. Overall, the study was the first to reveal microbial community structure and speculate the composition of functional genes in black garlic samples. The results contributed to further analysis of the interaction between microbial community and black garlic components at different stages, which was of great significance to study the formation mechanism and quality improvement of black garlic in the future., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Garlic has a long history to be used for medicine and food purposes. Black garlic, the fermented product of fresh garlic, is considered with better biological activities, such as antioxidant activity, and is developed as an increasingly popular functional food. Polysaccharides are the major components of fresh and black garlic, and immunomodulatory activity is one major pharmacological effect of polysaccharides. Therefore, chemical characteristics and immunomodulatory effects of polysaccharides from fresh and black garlic are investigated and compared in vitro for the 1st time, in order to reveal their molecular and pharmacological differences. It is demonstrated that the molecular weights of polysaccharides from the 2 sources and molar ratios of monosaccharides after acid hydrolysis are greatly variant. The effects of polysaccharides from 2 sources on RAW 264.7 macrophages functions, including promotion of phagocytosis, release of NO, and expressions of several immune-related cytokines (including interleukin [IL]-6, IL-10, tumor necrosis factor alpha, and interferon gamma), were different from each other. The results indicated that fresh garlic polysaccharide exhibited stronger immunomodulatory activities than that of black garlic. Moreover, it is revealed that fructan might be the bioactive component in garlic and it is indicated that during the fermentation treatment, fructan constituents of garlic has degraded, and basically no immunomodulatory effect can be found in black garlic polysaccharides., (© 2017 Institute of Food Technologists®.)

Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity, wherein various chemical reactions occur, gradually diminishing the pungent odor associated with garlic and imparting the distinctive sweet and sour flavor characteristic of black garlic. This article reviews the changes in chemical components and flavor substances during the processing of black garlic, discusses the key factors that influence the evolution of its aroma profile, and analyzes the flavor characteristics of black garlic.

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The core objective of this research work was to determine the nutritional and bioactive profile of raw and fermented (black) garlic. For this purpose, different varieties of garlic i.e., desi and farmi were procured from local market of Faisalabad, Pakistan. In addition, desi raw garlic (DRG) and farmi raw garlic (FRG) were converted into desi fermented (black) garlic (DFG) and farmi fermented garlic (FFG) through fermentation in incubator at 60°C and 70–80% humidity level for 30 days. Moreover, nutritional composition and antioxidant activity of raw and fermented (black) garlic were also elucidated. Results showed that moisture content of garlic was rapidly reduced, whereas crude protein, crude fiber, crude ash, and carbohydrate contents were significantly improved after fermentation. In addition, protein contents of DRG and FRG garlic were 8.57 ± 0.21 and 6.38 ± 0.05 g/100 g whilst 9.5 ± 0.35 and 8.1 ± 0.06 g/100 g, in DFG and FFG, respectively, after fermentation. Additionally, carbohydrate contents were also increased up to 30–40% after fermentation. Mineral contents such as potassium, sulfur, aluminum, iron, sodium, magnesium, zinc, and copper were also increased after fermentation. Furthermore, garlic fermentation significantly reduced pH level. Antioxidant activity showed that total phenolic contents (TPC) of DRG & FRG were 2421.3 & 2128.5 mg GAE/kg while 2886.7, & 2529.8 mg GAE/kg for DFG and FFG, respectively. Total flavonoid contents of DRG and FRG were 124 & 101 mg RE/100 g, whereas DFG and FFG were 191 & 121mgRE/100 g. FRAP, DPPH, and ABTS values were higher in DRG and DFG as compared to FRG and FFG. Conclusively, fermented (black) garlic showed a higher nutritional profile, mineral content, as well as antioxidant activity as compared to raw garlic. C-1: Avoid % for concentration, use more clearly; for examples g/100 g raw materials, g/100 g dry-solids, g/100 g extract, g/100 g oil???) Check all???

Black garlic is generated from the fermentation of the fresh ones in one to three weeks at 60-80oC and relative humidity of 50-99%. This product is derived without additives and is utilized for human or livestock health. In general, it contains bioactive substances, including Antioxidants, Polyphenols, Gallic, Chlorogenic, Caffeic, P-Coumaric Acid, and Flavonoid. These substances can be used as prebiotics and feed supplements for livestock, especially small ruminants. Feed supplements are an alternative solution to promote healthy, economic, and environmentally friendly livestock production, productivity, and performance. Furthermore, healthy livestock implies safe and healthy food production for humans. [ABSTRACT FROM AUTHOR]

Black garlic is currently attracting interest as a health food and constituent of commercial supplements; however, no data regarding the d-amino acids within black garlic have been reported. Therefore, the amino acid compositions of methanol extracts from fresh and black garlic were compared herein. We investigated the contents of the d- and l-forms of amino acids in commercial fresh, black, and freeze-dried garlic foodstuffs by liquid chromatography–tandem mass spectrometry (LC–MS/MS) using a pre-column chiral derivatization reagent, succinimidyl 2-(3-((benzyloxy)carbonyl)-1-methyl-5-oxoimidazolidin-4-yl) acetate. Several d-amino acids, namely, the d-forms of Asn, Ala, Ser, Thr, Glu, Asp, Pro, Arg, Phe, Orn, Lys, and Tyr, were observed in the methanol extract of black garlic, whereas only d-Ala was detected in that of fresh garlic foodstuffs. These data suggest that several d-amino acids can be produced during fermentation for preparing black garlic. [ABSTRACT FROM AUTHOR]

This study was conducted to understand the reactions involved in black garlic fermentation, and thereby to determine its maturity stage. Black garlic was produced from fresh garlic after fermentation at 70–75 °C and 80–90% relative humidity up to 12 days in this study. The enzymatic hydrolysis of fructans and oligosaccharides, and endophytic bacterial action were likely to be the dominant processes at the initial stage, and followed by non-enzymatic browning Maillard reaction. Fructose was initially detected at the highest concentration and started to decrease after 10 days together with the exponential increase of 5-hydroxymethylfurfural (5-HMF) content. The predominant acids were citric and succinic acids, whereas potassium was the most abundant minerals. The loss of pungent smell could be attributed to the degradation of sulfur containing compounds. The pH of fresh garlic was 6.61, and gradually decreased to 8 days. Garlic fermentation involved multiple reactions including enzymatic hydrolysis, endophytic bacterial action, and non-enzymatic browning reaction to achieve maturity after 8 days.

The core objective of this research work was to determine the nutritional and bioactive profile of raw and fermented (black) garlic. For this purpose, different varieties of garlic i.e., desi and farmi were procured from local market of Faisalabad, Pakistan. In addition, desi raw garlic (DRG) and farmi raw garlic (FRG) were converted into desi fermented (black) garlic (DFG) and farmi fermented garlic (FFG) through fermentation in incubator at 60°C and 70–80% humidity level for 30 days. Moreover, nutritional composition and antioxidant activity of raw and fermented (black) garlic were also elucidated. Results showed that moisture content of garlic was rapidly reduced, whereas crude protein, crude fiber, crude ash, and carbohydrate contents were significantly improved after fermentation. In addition, protein contents of DRG and FRG garlic were 8.57 ± 0.21 and 6.38 ± 0.05 g/100 g whilst 9.5 ± 0.35 and 8.1 ± 0.06 g/100 g, in DFG and FFG, respectively, after fermentation. Additionally, carbohydrate contents were also increased up to 30–40% after fermentation. Mineral contents such as potassium, sulfur, aluminum, iron, sodium, magnesium, zinc, and copper were also increased after fermentation. Furthermore, garlic fermentation significantly reduced pH level. Antioxidant activity showed that total phenolic contents (TPC) of DRG & FRG were 2421.3 & 2128.5 mg GAE/kg while 2886.7, & 2529.8 mg GAE/kg for DFG and FFG, respectively. Total flavonoid contents of DRG and FRG were 124 & 101 mg RE/100 g, whereas DFG and FFG were 191 & 121mgRE/100 g. FRAP, DPPH, and ABTS values were higher in DRG and DFG as compared to FRG and FFG. Conclusively, fermented (black) garlic showed a higher nutritional profile, mineral content, as well as antioxidant activity as compared to raw garlic. C-1: Avoid % for concentration, use more clearly; for examples g/100 g raw materials, g/100 g dry-solids, g/100 g extract, g/100 g oil???) Check all??? [ABSTRACT FROM AUTHOR]

Black garlic is currently attracting interest as a health food and constituent of commercial supplements; however, no data regarding the d-amino acids within black garlic have been reported. Therefore, the amino acid compositions of methanol extracts from fresh and black garlic were compared herein. We investigated the contents of the d- and l-forms of amino acids in commercial fresh, black, and freeze-dried garlic foodstuffs by liquid chromatography–tandem mass spectrometry (LC–MS/MS) using a pre-column chiral derivatization reagent, succinimidyl 2-(3-((benzyloxy)carbonyl)-1-methyl-5-oxoimidazolidin-4-yl) acetate. Several d-amino acids, namely, the d-forms of Asn, Ala, Ser, Thr, Glu, Asp, Pro, Arg, Phe, Orn, Lys, and Tyr, were observed in the methanol extract of black garlic, whereas only d-Ala was detected in that of fresh garlic foodstuffs. These data suggest that several d-amino acids can be produced during fermentation for preparing black garlic.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60-90° C) under controlled high humidity (80-90%). When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduced content of allicin. Enhanced bioactivity of black garlic compared with that of fresh garlic is attributed to its changes in physicochemical properties. Studies concerning the fundamental findings of black garlic, such as its production, bioactivity, and applications, have thus been conducted. Several types of black garlic products are also available in the market with a fair selling volume. In this article, we summarize the current knowledge of changes in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional food product. [ABSTRACT FROM AUTHOR]

Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60-90°C) under controlled high humidity (80-90%). When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduced content of allicin. Enhanced bioactivity of black garlic compared with that of fresh garlic is attributed to its changes in physicochemical properties. Studies concerning the fundamental findings of black garlic, such as its production, bioactivity, and applications, have thus been conducted. Several types of black garlic products are also available in the market with a fair selling volume. In this article, we summarize the current knowledge of changes in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional food product. [ABSTRACT FROM AUTHOR]

Background: Black garlic has become more popular in Vietnam due to its interesting biological activities. Purpose: The quality of different black garlic preparations should be checked. Methods: 1010 colony forming units (CFUs) of Lactobacillus plantarum PN05 were mixed with 1 kg fresh garlic and then let turn into black garlic. The aqueous extract of this preparation and other black garlic products marketed in Vietnam were evaluated on antimicrobial, anticancer cell line activities and toxicity by using well agar diffusion, sulforhodamine B (SRB) assay and tissue observation respectively. Results: The tested black garlic extracts showed significant differences in the antimicrobial activities against Salmonella and Listeria monocytogenes. Moreover, different kinds of black garlic extracts showed different effects against human liver cancer cell line (HepG2). Surprisingly, higher amount of black garlic extracts showed the lower anti-HepG2 activity in some samples except extract of black garlic fermented with Lactobacillus plantarum PN05. However, mice used black garlic extracts could give the spleen to be larger significantly than control mice. Conclusion: The study warned human to be careful when using black garlic without any check. [ABSTRACT FROM AUTHOR]

Most healthy properties of fresh and black (a fermented derivative) garlic are attributed to volatile organosulfur compounds. In this research, the volatile profile of black garlic (from purple garlic) and its evolution along the fermentation process were evaluated using a headspace (HS) device coupled to a gas chromatography–mass spectrometry (GC–MS) arrangement. The volatile profiles of black and fresh garlic were compared by testing different heating times in the HS device. The HS–GC–MS analysis allowed identifying 51 volatile compounds that were classified into S -alk(en)yl- l -cysteine derivatives, flavor compounds and others. Significant changes in the volatile profile along fermentation allowed PCA differentiation among the process steps under study. Black and fresh garlic provided different volatile profiles, especially in flavor compounds, and presented different behaviors under heating. Especially remarkable was the evolution of sulfur volatiles. [ABSTRACT FROM AUTHOR]

Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60-90° C) under controlled high humidity (80-90%). When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduced content of allicin. Enhanced bioactivity of black garlic compared with that of fresh garlic is attributed to its changes in physicochemical properties. Studies concerning the fundamental findings of black garlic, such as its production, bioactivity, and applications, have thus been conducted. Several types of black garlic products are also available in the market with a fair selling volume. In this article, we summarize the current knowledge of changes in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional food product. [ABSTRACT FROM AUTHOR]

Benefits of garlic for human health are widely known for centuries. Despite strong recommendation for garlic to nutrition programs due to its nutrient content many people do not prefer consumption because of the pungent smell. An alternative garlic called black garlic is released due to this disadvantage of garlic. Black garlic is a fermentation of fresh garlic which turns quite dark until black color is developed and, this process changes nutrientcontent. During fermentation process, alliin and allicin that are major compound in garlic and responsible for characteristic smells are reduced. As a result, garlic loses its undesirable smells and pungent flavor. Compared to fresh garlic, black garlic has much higher antioxidant activity. Nutrient content of black garlic makes it more attractive to use as a diet supplement in addition to smell and taste. Recently, black garlic has begun taking attention in Asian and European countries. Japan and Korea consume black garlic due to anti-carcinogenic properties and aroma. They use as snack in their diet. Black garlic is becoming more important commercially in United States of America, Canada, and the United Kingdom. This paper reviewed the studies on black garlic. [ABSTRACT FROM AUTHOR]

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 (119.63μM/g) had significant (p <0.05) decreases in thiobarbituric acid reactive substance (TBARS) levels by lipid peroxidation compared to ultraviolet B (UVB)-control mice (142.37μM/g). Moreover, significant (p <0.05) prevention of glutathione reduced form (GSH) depletion was observed in the black garlic formulation treated mice (vehicle: 3.46mM/g vs. black garlic: 5.60mM/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. [Copyright &y& Elsevier]

This study aimed to characterize the growth properties of the four dominant endophytes from garlic and explore their effects on the black garlic fermentation. Four bacteria showed a certain heat resistance (more than 7 Lg CFU/mL of vegetative cells at 50 °C) and a wide pH growth range of 5–9. The allicin and 5-HMF in black garlic caused their limited decreases (7.45%–69.73% for allicin and 17.78%–30.68% for 5-HMF). Four strains were also found to have 7.70–31.91 U/mL of neutral protease, 3.32–16.72 U/mL of alkaline protease and 0.65–0.81 U/mL inulinase activities. Furthermore, the browning degree of black garlic increased by 0.81%–2.78% due to the inoculation of B. methylotrophicus , B. amyloliquefaciens and B. subtilis , while B. licheniformis slowed down the processing. Further analysis showed that a 27.70%–99.47% increase in the reducing sugar content was closely associated with the higher browning samples. Multivariate analysis revealed that the black garlic at different processing times was clearly distinguished from one another, but the differences caused by different strains were limited. The results first confirmed that the microbial strains were involved in the fermentation of black garlic at low temperatures by mainly affecting the levels of monosaccharides. [Display omitted] • Four endophytes had a certain tolerance to temperature and a wide pH growth range. • Allicin and 5-HMF in black garlic exhibited limited effects on the four strains. • Three strains increased the browning rate and intensity of black garlic. • A strain slowed down the processing of black garlic. • This phenomenon was mainly achieved by affecting the level of reducing sugars. [ABSTRACT FROM AUTHOR]