大蒜(AlliumsativumL.)是一种被广泛用作食品香料的农产品,草药和传统医学。白蒜(WG)可以加工成几种产品,例如绿色大蒜(GG),腊八大蒜(LAG)和黑蒜(BG),有多种健康影响。在这项研究中,GC-MS(气相色谱-质谱),DPPH(1,1'-二苯基-2-丙酰肼)自由基清除,羟自由基清除和MTT(3-(4,5-二甲基噻唑-2-基)-2,5-二苯基四唑溴化物)体外测定用于比较组合物,不同加工大蒜提取物的抗氧化和抗增殖作用。使用主成分分析(PCA)和热图分析分析了成分与生物活性之间的关系。BG在DPPH自由基试验中表现出最高的抗氧化活性(IC50=0.63±0.02mg/mL),在羟自由基试验中表现出最高的抗氧化活性(IC50=0.80±0.01mg/mL)。此外,GC-MS结果显示,4种大蒜产品提取物中检出12种有机硫化合物,烯丙基甲基三硫与SMMC-7721细胞(肝癌细胞)的抗癌活性呈正相关。结果表明,大蒜的炮制对其成分和抗氧化作用有显著影响,与WG相比,LAG和BG可能是相关功能食品的更好候选者。
Garlic (Allium sativum L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into several kinds of products, such as green garlic (GG), Laba garlic (LAG) and black garlic (BG), which have multiple health effects. In this study, GC-MS (gas chromatography-mass spectrometry), DPPH (1,1\'-diphenyl-2-propionyl hydrazide) radical scavenging, hydroxyl radical scavenging and MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) in vitro assays were used to compare the composition, antioxidant and antiproliferation effects of different processed garlic extracts. The relationship between the constituents and the bioactivities was analyzed using the principal components analysis (PCA) and heatmap analysis. BG showed the highest antioxidant activity (IC50 = 0.63 ± 0.02 mg/mL) in DPPH radical assays and the highest antioxidant activity (IC50 = 0.80 ± 0.01 mg/mL) by hydroxyl radical assay. Moreover, GC-MS results showed that 12 organosulfur compounds were detected in the extracts of four garlic products, and allyl methyl trisulfide showed a positive relation with the anticancer activity on SMMC-7721 cells (hepatocellular carcinoma cells). The results suggested that the processing of garlic had a significant influence on the constituents and antioxidant effects and that GG, LAG and BG might be better candidates for the related functional food products compared to WG.