title: Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract.
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 μM/g) had significant (p<0.05) decreases in thiobarbituric acid reactive substance (TBARS) levels by lipid peroxidation compared to ultraviolet B (UVB)-control mice (142.37 μM/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: 5.60mM/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.
authors.affiliation: Department of Beauty and Coordiation, Suwon Science College, Gyeonggi 445-742, Republic of Korea.
authors.forename: Seon Hee
authors.initials: SH
authors.lastname: Kim
authors.forename: Eun Young
authors.initials: EY
authors.lastname: Jung
authors.forename: Duk Ho
authors.initials: DH
authors.lastname: Kang
authors.forename: Un Jae
authors.initials: UJ
authors.lastname: Chang
authors.forename: Yang-Hee
authors.initials: YH
authors.lastname: Hong
authors.forename: Hyung Joo
authors.initials: HJ
authors.lastname: Suh
mesh_terms: D000287:Administration, Topical; D000818:Animals; D002626:Chemistry, Pharmaceutical; D004355:Drug Stability; D005285:Fermentation; D005511:Food Handling; D016166:Free Radical Scavengers / Q000008:administration & dosage / Q000737:chemistry* / Q000494:pharmacology*; D005737:Garlic / Q000737:chemistry*; D008297:Male; D051379:Mice; D018384:Oxidative Stress / Q000187:drug effects / Q000528:radiation effects; D010936:Plant Extracts / Q000008:administration & dosage / Q000737:chemistry* / Q000494:pharmacology*; D014466:Ultraviolet Rays / Q000009:adverse effects
chemical_list: D016166:Free Radical Scavengers; D010936:Plant Extracts