黒ニンニクの健康的な利点は何ですか?

1概要

Black garlic, also known as black ニンニクor fermented black garlic,洗浄、酵素処理、熟成、乾燥を経て、新鮮なニンニクから作られた新しいタイプのニンニク制品です[1]。黒ニンニクの処理には、酵素反応およびメイラード反応、キャラメリゼーション反応、およびvc酸化分解を含む非酵素褐変反応が含まれる[2]。ニンニクのクローブが発酵すると黒くなるため、黒ニンニクと呼ばれる。現在、中国で消費されるニンニクの大部分は、生または一次加工された形態であり、付加価値が低く、ニンニク産業の発展に影響を与えている[3]。黒ニンニクは、日本の学者北村清彦氏が2007年に開発した新高級品で、ニンニク加工業界に大ブームを巻き起こした[4]。

Black ニンニクis soft とsweet, without のpungent taste とunpleasant smell のraw garlic. Compared with white garlic, black garlic contains のvariety のactive ingredients and trace elements[5], including at least twice as much protein, sugar and vitamins, and black garlic SOD activity is more than 10 times higher than fresh garlic, and のcontent のpolyphenols is more than 5 times higher[6]. After fermentation, black garlic has enhanced functions such as anti-oxidation, lowering blood lipids, and anti-tumor【7】. Compared with fresh garlic before the メイラードreaction, black garlic has more applicatiにprospects. Therefore, this paper provides のcomprehensive summary のthe health benefits, processing technology, and further processed products of black garlic, with the aim of providing a reference ためthe innovatiにof black garlic production processes, the in-depth development of garlic products, and the industrial development of the industry.

黒ニンニクの2主な化学成分

黒ニンニクは、酵素加水分解、熟成、乾燥などのプロセスを経て、元の物質の含有量を増やし、新しい機能性物質を生成する。

炭水化物:黒ニンニクの処理中に、多糖類は、アミラーゼや他の酵素による酵素加水分解と熟成過程の熱効果により、単糖類と二糖類に分解されます。黒ニンニクの還元糖(主にブドウ糖と果糖)の含有量は乾燥重量の60%以上を占め[8]、新鮮なニンニクの数十倍である。

Free amino acids: During the fermentation process, a large amount of the proteででraw garlic is converted into the 18 essential amino acids for the 人間body[9]. Therefore, in addition to all the amino acids in fresh garlic, the content of free amino acids in black garlic is also increased.

Polyphenols: Polyphenols in black garlic are an important component of ◆functional characteristics. When fresh garlic is processed into black garlic, the polyphenol content increases によってmore than 5 times[10]. This may be because during the heating process, the macromolecules in the polyphenols in black garlic are hydrolyzed to produce small molecules, releasing more phenolic hydroxyl groups and increasing the total antioxidant capacity of black garlic.

Melanin-like substances: During the browning process, black garlic undergoes a Maillard reaction, and its black color is mainly due to the protein melanin, a product of the Maillard reaction. Tressl etアル[11] proposed that melanin-like polymeric substances are composed of pyrrole or furan and formed by polycondensation and the Maillard reaction. Hofmann [12] believes that low molecular weight chromophores are formed by the cross-linking reaction of lysine ε-NH2 or arginine with proteins to form high molecular weight chromophores. Cammerer [13] believes that they are formed by the Maillard reaction in the first stage of the Maillard reaction, the products of sugar degradation are formed by Aldol condensation and polymerization.

Sulfur-containing compounds: のsulfur-containing compounds unique to black garlic are the main bioactive substances. The content is 4 times that of vegetables with high organic sulfur compounds such as onions and cabbages, and can effectively inhibit tumors. There are ten main types of sulfur compounds in black garlic, which can be divided into fat-soluble and water-soluble. They include S-dipropyl disulfide, 3,3-dithio-1-propene, diallyl disulfide monoxide, 1-methyl-2-propyl disulfide-3-methoxyhexane, diallyl tetrasulfide, diallyl disulfide, diallyl trisulfide, methyl allyl sulfide, ethylene dithiocarbamate, diallyl thiosulfate[14]. During the processing of black garlic, the cells are damaged, and under the catalytic action of alliinase, alliin in the vacuole and alliin in the cytoplasm produce allicin. However, シン」。アリシンis unstable and can be converted into diallyl disulfide and diallyl trisulfide 【15位】.

黒ニンニクの3健康上の利点

Black garlic contains a variety of chemical components that give it better health benefits. Black garlic has antioxidant, antibacterial, anti-inflammatory, antitumor, and immune-enhancing health benefits. Sasaki らcompared and analyzed the 構成of black garlic and ordinary garlic, and the results showed that the content of water-soluble sulfide compounds in black garlic was eight times that of ordinary garlic, and black garlic had significant antioxidant, antitumor, antibacterial and anti-inflammatory, and immune-enhancing functions. 佐藤etアル[16] found that black garlic can effectively prevent diabetes and kidney disease.

3.1抗酸化作用

Black garlic retains some of the nutrients in garlicまた、黒ニンニクのポリフェノール含有量は、通常のニンニクよりもはるかに高い[17]。酸化反応やフリーラジカルの損傷は、細胞にdna損傷を引き起こし、細胞の悪性化につながります。黒ニンニクに含まれるスルフヒドリル基と求電子基は、活性酸素やフリーラジカルを除去する機能を持っています。zhu bingqiaoらは、黒ニンニクの抗酸化活性を研究した[18]。

Animal experiments on mice showed that black garlic can reduce the levels of malondialdehyde in the blood and liver, and significantly increase the activity of antioxidant enzymes, with significantly better results than white garlic. Zhou Guangyong etアル[19] studied the changes in the free radical scavenging capacity of black garlic during storage. The study found that the free radical scavenging capacity of black garlic was more than 8 times that of fresh garlic, and the maximum value of free radical scavenging capacity could reach 69 g Trolox/kg-dry matter. Lei Mengmeng[20] experiments show that compared with the model group, black garlic increases the time to death by half, the average and maximum life expectancy, SOD and CAT activity, and reduces MDA content in Drosophila. Liu Ruishan etアル[21] found that the scavenging rate of the black garlic extract for DPPH free radicals was 92.65%, so black garlic has good antioxidant activity.

3.2殺菌および抗炎症作用

Garlic is considered a “broad-spectrum antibiotic” with significant antibacterial properties. Studies have shown[22] that fermented black garlic has a significant inhibitory effect on gram-positive and gram-negative bacteria, salmonella, staphylococcus, etc. Yang Jiasheng [23] showed that allicin can kill Helicobacter pylori, prevent the occurrence of gastric ulcers and gastritis, and has a good therapeutic effect on gastric ulcers. Li Yan ら[24] used black garlic extract in combination with cefazolin or gentamicin to investigate the inhibitory effect of black garlic on Staphylococcus aureus and Escherichia coli. The results showed that the MIC of black garlic extract against Staphylococcus aureus and Escherichia coli was 256 μg/mL. When black garlic extract was used in combination with cefazolin or gentamicin, the MIC of the antibiotics against Staphylococcus aureus and Escherichia coli was significantly reduced, showing additive and synergistic effects.

3.3 Antitumor効果

Ethyl ethyl sulfide and diallyl trisulfide in black garlic can prevent the formation and accumulation of nitrosamines in the stomach. Studies have shown [25] that allicin can increase the permeability of tumor cells and damage cell membranes. Allicin can damage cell nuclei, cause chromosomal disintegration, and overflow nuclear material, leading to the death of tumor cells. At the same time, black garlic can block the synthesis of carcinogens such as nitrosamines, inhibit the growth of cancer cells, and kill cancer cells. Wu Shaoxiong etアル[26] applied allicin to mouse bladder tumors to study its anti-tumor effect and mechanism. He used an MTT assay to investigate the direct cytotoxic activity of allicin, and the results showed that allicin has a significant anti-tumor effect. 

3.4免疫増加効果

The 黒ニンニク中の脂溶性揮発性油 can significantly 強化the phagocytic function of macrophages, and has an immune-enhancing effect. Allicin can enhance the body'の免疫システムとヒトリンパ球を誘導する。アリシンの濃度が高くなると、リンパ球の活働頻度も高くなる。また、アリシンは様々な程度に好中球の貪食と殺滅に影響を及ぼす[27]。choら[28]は、黒ニンニクが低酸素状態で腹腔内のマクロファージのアポトーシスを防ぎ、マクロファージの機能を高めることを発見した。したがって、通常のニンニクと比較して、黒ニンニクはより多くの応用の見通しを持っています。

4黒ニンニクの加工技術と深加工品

4.1黒ニンニクの加工技術

Japanese researchers have developed ブラックニンニクの商品 and a series of deep-processed black garlic products through years of research [29]. China'の黒ニンニクの処理技術は、主に特定の処理にいくつかの違いがあり、日本から導入されました。現在、黒ニンニクの加工技術には、固体発酵と液体発酵、非発酵の高温高圧方式がある。発酵が最も一般的な方法である。

固体発酵の重要な部分は、高温多湿発酵であり、これがニンニクの基礎となっています's own melanoid reaction. Yang Xia [30] proposed a constant temperature and humidity fermentation method, in which the garlic is placed in a clean fermentation workshop, heated to 50-80 °C, humidified to 50%-80%, and fermented for one month to make black garlic. Luo Cangxue et al. [31] used a liquid black garlic fermentation process. The garlic cloves were crushed, and the liquid-to-material ratio was 2:1. The crushed garlic was fermented in a vacuum sealed container with a particle size of 4 mm. Black garlic products have a uniform color, an increased total phenol content and SOD activity, and the fermentation time is shortened to 16–19 days. Although this fermentation method is easy to operate and control, it consumes a lot of energy and is not very efficient.

In order to shorten the fermentation time, save costs, and increase the content of effective ingredients, the domestic production of black garlic often uses a variable temperature fermentation method. Anton [32] used a three-stage variable temperature fermentation method to produce black garlic. Experiments showed that variable temperature fermentation is beneficial to improving the sensory quality of black garlic products, shortening processing time, and saving energy. Wang Haisu et al. [33] used a combination of -18 ℃ low-temperature freezing pretreatment and variable temperature fermentation to develop black garlic, and then compared the quality of three commercially available traditionally fermented black garlic. The results showed that the sensory and nutritional qualities, including reducing sugars, total phenols, free amino acids, and volatile active substance content, were comparable to or better than those of commercially available traditionally fermented black garlic, while shortening the fermentation cycle of black garlic.

The solid-state fermentation and liquid fermentation methods are complex, some of which require lactic acid or garlic essential oil, which are complicated to operate, have high product costs, long fermentation cycles, and low production efficiency. Zhao Yan et al. [34] used a non-fermented high-temperature high-pressure method to develop non-fermented black garlic. He removed impurities からthe garlic and placed it in a pressure steam sterilizer, where it was steamed at 130 °C for 1 h. Non-fermented black garlic is rich in amino acids, has a high total phenol content, and a high scavenging rate for DPPH free radicals. This black garlic processing technology is simple and feasible, with a short processing time and low cost consumption. It is a better direction for garlic processing.

4.2黒ニンニクの深加工品

Black garlic has extremely high nutritional and medicinal valueしかし、中国には黒ニンニクの深層加工製品がほとんどない。新鮮なまま食べたり、料理に使われることが多い。単純な黒ニンニクでは、もはや市場の要求を満たすことができず、深加工黒ニンニク製品の広い範囲の開発は大きな流れである。黒ニンニクはニンニクのメイラード反応の産物である。果物の皮に加工された黒ニンニクは、その優れた健康管理機能を発揮すると同時に、機能性食品に対する消費者の需要を満たすことができます。wang weidongらは、黒ニンニクの果実革の製法と焼成過程を研究した[35]。黒人の割合とニンニク、リンゴのニンジンは3:2:1に果物革張りの1.2%ペクチンを含む0.6%クエン酸、砂糖25%乾燥させるの爆発食器を乾燥その70°Cかしんくう乾燥10 h h . 2% 8時50°C、クエン酸0.6%、砂糖25%、干しの爆発食器を乾燥その70°C 10 hまたはしんくう乾燥50°C 8 h結果果物:いちばん感覚质がいいのはは皮をむき、と総フェノールの含有量を果物高いは皮をむき、や品質饮むと良いでしょう。

黒ニンニクを加工してblack garlic powder, low moisture content, long shelf life, good solubility. Black garlic powder can be eaten directly or used as a raw material for further processed products. Zhang Peiqi et al. [36] prepared black garlic powder using the spray drying method. When the black garlic liquid contains 18% soluble solids and 6% β-cyclodextrin, the inlet temperature is 210 °C, the feed flow rate is 28 mL/min, and the black garlic powder has good solubility and a strong aroma.

Research on black garlic paste using black garlic as the raw material can enrich the variety of black garlic products. At the same time, it can make the best use of black garlic with incomplete skin or poor color, reduce economic losses, and achieve value-added garlic. Zhang Min et al. [37] experimented and obtained that when the optimal formula for black garlic sauce is black garlic pulp addition: sugar solution addition: pectin addition: citric acid addition is 100: 100: 0.18: 0.6 (mass ratio), the end point of black garlic sauce concentration is 50% soluble solid content, and the sensory quality of the prepared black garlic sauce is better. Acetic acid volatility affects human olfaction. 18 ∶ 0 . 6 (mass ratio). The end point of the black garlic sauce concentration is a soluble solid content of 50%, and the black garlic sauce obtained has good sensory quality.

Acetic acid volatilization has a stimulating effect on the human sense of smell, and also has the functions of softening blood vessels, lowering blood pressure, and lowering blood lipids[ 38] . Dong Yan et al. [39] used peeled black garlic cloves as raw material, vinegar to extract the nutrients, and used the extract to prepare black garlic vinegar drinks. The results showed that 1 kg of black garlic was extracted with 10 L of vinegar for 8 h. The extract had a good color and a rich aroma. The best black garlic vinegar drink was prepared from 40 mL of black garlic vinegar extract, 2. 0 g, and 1.0 g of white sugar. Li et al. [40] studied the process and formula for the compounding of black garlic and xylo-oligosaccharides to produce a compound black garlic laxative functional beverage. This compound black garlic beverage has a good laxative effect and improves the intestinal flora of mice.

In recent years, foreign companies have begun to pay attention to black garlic products, and products such as black garlic heads, black garlic tablets, black garlic dried fruit, black garlic puree, and black garlic capsules have also been successively launched on the market[41]. A wide variety of black garlic deep-processing products have enriched the black garlic market and promoted the development of the garlic industry.

5討論

黒ニンニクは、栄養価や薬効が高い材料であり、その応用分野はますます広がっています。しかし、黒ニンニクの生産と加工は中国で始まったばかりで、まだ業界の初期段階にあります。加工技術は海外から輸入され、生産周期が長く、価格が高く、製品の品質管理が困難で、黒ニンニクの薬理作用の多くはまだ不明であり、これらはすべてさらなる研究と探索が必要です。同時に、単一の黒ニンニク製品はもはや人々を満たすことができません's needs, and a compound black garlic product with food therapy and health care functions will emerge.

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