Sato Emiko, Kohno Masahiro, Niwano Yoshimi
New Industry Creation Hatchery Center, Tohoku University, 6-6-10 Aoba, Aramaki, Aoba-ku, Sendai, 980-8579, Japan.
Plant Foods Hum Nutr. 2006 Dec;61(4):175-8. doi: 10.1007/s11130-006-0028-2. Epub 2006 Oct 13.
In our previous study [1], we found that relatively short-term spontaneous fermentation (40 days at 60-70 degrees C, 85-95% relative humidity) potentiates anti-oxidative properties of garlic, in which scavenging activity against hydrogen peroxide was included. Since tetrahydro-beta-carboline derivatives (THbetaCs) that possess hydrogen peroxide scavenging activity have recently been identified in aged garlic extract, THbetaCs were quantitatively analyzed with liquid chromatography-mass spectrometry (LC-MS). (1R, 3S)-1-Methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCC) and (1S, 3S)-MTCC were found in the fermented garlic extract whereas only trace levels of MTCCs were detected in the row garlic extract. Therefore, it is suggested that relatively short-term fermentation potentiates scavenging activity of garlic against hydrogen peroxide by forming THbetaCs, especially MTCCs.
在我们之前的研究[1]中，我们发现相对短期的自发发酵（在60 - 70摄氏度、相对湿度85 - 95%的条件下发酵40天）可增强大蒜的抗氧化特性，其中包括对过氧化氢的清除活性。由于最近在陈年大蒜提取物中发现了具有过氧化氢清除活性的四氢-β-咔啉衍生物（THβCs），因此采用液相色谱 - 质谱联用（LC - MS）对THβCs进行了定量分析。在发酵大蒜提取物中发现了（1R，3S）-1-甲基-1,2,3,4-四氢-β-咔啉-3-羧酸（MTCC）和（1S，3S）-MTCC，而在生大蒜提取物中仅检测到痕量水平的MTCCs。因此，表明相对短期的发酵通过形成THβCs，尤其是MTCCs，增强了大蒜对过氧化氢的清除活性。
