Woo Ji Eun, Seo Ji Yeon, Kim Jeong Hwan, Shin Jung-Hye, Cho Kye Man, Kim Jong-Sang
1School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Korea.
2Division of Applied Life Science (BK21 plus), Graduate School, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, 52828 Korea.
Food Sci Biotechnol. 2016 Feb 29;25(1):301-309. doi: 10.1007/s10068-016-0043-5. eCollection 2016.
Enhanced antioxidant activities of sprouted garlic over garlic were considered. The popular Korean traditional fermented soybean product cheonggukjang (CGJ) was prepared as normal CGJ and prepared with fermentation of a mixture of cooked soybeans and sprouted garlic. Different varieties were investigated for anti-oxidative and protective activities against oxidative stress in neuronal cells. Normal CGJ was compared with CGJ prepared with garlic and sprouted garlic for anti-oxidative and neuroprotective activities and protection of cognitive function. CGJ prepared with sprouted garlic during fermentation exhibited higher anti-oxidative and neuroprotective activities in a mouse hippocampal model than the normal fermented soy product with enhanced cognitive function in the mouse model. Sprouted garlic can be used to improve the health benefits of fermented soy products.
研究了发芽大蒜相对于大蒜增强的抗氧化活性。韩国流行的传统发酵豆制品清国酱（CGJ）按照常规方法制备，并通过煮熟的大豆和发芽大蒜的混合物发酵制备。研究了不同品种对神经元细胞氧化应激的抗氧化和保护活性。将普通CGJ与用大蒜和发芽大蒜制备的CGJ进行抗氧化、神经保护活性以及认知功能保护方面的比较。在发酵过程中用发芽大蒜制备的CGJ在小鼠海马模型中表现出比正常发酵大豆制品更高的抗氧化和神经保护活性，且在小鼠模型中增强了认知功能。发芽大蒜可用于提高发酵豆制品对健康的益处。
