Salting-out extraction of allicin from garlic (Allium sativum L.) based on ethanol/ammonium sulfate in laboratory and pilot scale

Separation, enrichment and cytoprotection of antioxidant peptides from Xuanwei ham using aqueous two-phase extraction

An ethanol/(NH4)2SO4 biphasic (aqueous two-phase) system was designed to effectively separate antioxidant peptides from Xuanwei ham, and its potential to prevent ultraviolet A-induced damage to skin cells was explored. Optimization via single factor experiments and response surface methodology revealed that under 20 % ethanol aqueous solution (w/w), 25.5 % (NH4)2SO4 aqueous solution (w/w), and pH 8.80 conditions, the optimal extraction ratio was 59.0 ± 1.73 %. In vitro antioxidant activity and cellular assays showed that the peptide purified in the upper phase exhibited strong antioxidant activity, increasing the viability of HaCat cells damaged by UVA irradiation from 56.14 ± 1.05 % to 66.3 ± 1.76 %. We used an in silico peptide screening strategy and identified 10 with potential antioxidant activity, emphasizing the important role of amino acids Pro, Gly, and Ala in antioxidant activity.

Therapeutic potentials of allicin in cardiovascular disease: advances and future directions

Cardiovascular disease (CVD) remains the predominant cause of mortality and disability worldwide. Against this backdrop, finding effective drugs for the pharmacological treatment of CVD has become one of the most urgent and challenging issues in medical research. Garlic (Allium sativum L.) is one of the oldest plants and is world-renowned for its dietary and medicinal values. Allicin (diallyl thiosulfinate) is one of the primary natural active ingredients in garlic, which has been proven to have powerful cardioprotective effects and mediate various pathological processes related to CVD, such as inflammatory factor secretion, myocardial cell apoptosis, oxidative stress, and more. Therefore, allicin holds a promising application prospect in the treatment of CVD. This review summarized the biological functions of allicin and its potential mechanisms in CVD, including antioxidation, anti-inflammation, and anti-apoptosis effects. Reckoning with these, we delved into recent studies on allicin's cardioprotective effects concerning various CVDs, such as atherosclerosis, hypertension, myocardial infarction, arrhythmia, cardiac hypertrophy, heart failure, and cardiotoxicity. Further, considering the tremendous advancement in nanomedicine, nanotechnology-based drug delivery systems show promise in addressing limitations of allicin's clinical applications, including improving its solubility, stability, and bioavailability. Through this review, we hope to provide a reference for further research on allicin in cardioprotection and drug development.

Extraction of phenolic compounds from walnut green husk (Juglans regia L.) by Salting-Out extraction method

Some factors in the salting-out extraction (SOE) method play a major role. The aim of this study was to investigate the interaction effects of the phase forming components and consequently select the best conditions to achieve a highly efficient recovery of phenolic compounds from walnut green husks (Juglans regia L.) using mixtures of ethanol and aqueous ammonium sulfate solutions. According to the results that were analyzed by response surface methodology, the optimal extraction conditions were obtained at ethanol: salt: water ratio of 34.8: 15.1: 54.4 (w/w) at a pH of 6-6.5 and 25 °C. At the optimal conditions, the overall phenolic and flavonoid content, and antioxidant activity were significantly higher than obtained by the conventional method. In addition, at a higher scale (i.e., 5 kg), similar results were obtained. Thus, it can be concluded that SOE has the potential to be scaled up for the simultaneous separation and purification of compounds from plant biomass. This paper is addressing extraction techniques, measurement, and characterization of new natural phenolic compounds from an agricultural by-product and valorization of waste.

Development of a new method for extracting histamine from marine fish flesh using the salting-out technique

A simple and practical method was developed to extract histamine from fish products using sodium chloride (NaCl). After obtaining a saline extract from fish samples, histamine was derivatized by a condensation reaction with ortho-phthalaldehyde. Fluorescence intensity was measured by a fluorimeter. The first part of this work concerned a solid-liquid extraction tested with samples from the food analysis performance assessment scheme. The best histamine extraction yield (97%) was obtained using an extraction time of 4 minutes, a temperature of 40°C, and a NaCl/water ratio of 41% (w/w). The second part focused on a liquid-liquid extraction carried out on standard solutions of histamine (45, 90, and 180 mg/kg). The use of NaCl (41%) and trichloroacetic acid [(TCA) 10%] did not show any significant difference in extraction yield. The yield obtained was 99.15-100.1% for TCA (10%) and 98.65-99.45% for NaCl (41%). The validation criteria (repeatability and reproducibility) were checked by evaluating the reliability of the method. Extraction using NaCl has proven to be an interesting alternative method for the extraction of histamine from fish, as it is reliable, inexpensive, and less hazardous.

Antiviral potentials of garlic (Allium sativum) in poultry production: A mini review

Poultry enterprise is challenged with high economic losses due to viral infections. The outbreak of such infections, including Newcastle disease, avian influenza, infectious bronchitis and infectious bursal disease, could undermine poultry performance leading to decreased meat and egg production. The potency of vaccines in recent times has dropped with the rise in the virulence of antigens, which can interrupt vaccination defence. Natural herbs and phytochemicals have been extensively recommended because of their vast advantageous effects. Garlic and its bioactive organo-sulphur compounds have been proven to have antiviral, immunomodulatory and other pharmaceutical properties. Remarkable effects in poultry include a decrease in viral loads, an increase in antibody titres, lessening inflammatory cytokines and augmenting antiviral gene expression; however, methods of preparation, the dose of bioactive compounds and proportions administered may cause disparities in different reports. Therefore, this review highlights the potential of garlic against viral diseases, immunomodulatory, toxicity and pathological status in embryonated chicken eggs and poultry.

Characterization of the interaction between allicin and soy protein isolate and functional properties of the adducts

BACKGROUND

Soybean meal, a by-product of the soybean oil production industry, has a high protein content but the compact globular structure of the protein from soybean meal limits its wide application in food processing. Allicin has been found to have numerous functional properties. In this study, allicin was interacted with soy protein isolate (SPI). The functional properties of the adducts were investigated.

RESULTS

Binding with allicin significantly quenched the fluorescence intensity of SPI. Static quenching was the main quenching mechanism. The stability of adducts decreased with increasing temperature. The greatest extent of binding between allicin and sulfhydryl groups (SH) of SPI was obtained at an allicin/SH molar ratio of 1:2. The amino groups of SPI did not bind with allicin covalently. Soy protein isolate was modified by allicin through covalent and non-covalent interactions. Compared with SPI, the emulsifying activity index and foaming capacity of adducts with a ratio of 3:1 were improved by 39.91% and 64.29%, respectively. Soy protein isolate-allicin adducts also exhibited obvious antibacterial effects. The minimum inhibitory concentrations (MICs) of SPI-allicin adducts on Escherichia coli and Staphylococcus aureus were 200 and 160 μg mL^-1 , respectively.

CONCLUSION

The interaction of allicin with SPI is beneficial for the functional properties of SPI. These adducts can be used in different food formulations as emulsifiers, foamers, and transport carriers. © 2023 Society of Chemical Industry.

Organosulfur in food samples: Recent updates on sampling, pretreatment and determination technologies

Organosulfur compounds (OSCs), mainly found in garlic, are the main biologically active substances for their pharmacological effects, including lowering of blood pressure and cholesterol, anti-cancer effect, liver protection, and anti-inflammatory. Efficient and sensitive pretreatment and determination methods of OSCs in different food matrices are of great significance. This review provides a comprehensive summary about the pretreatment and determination methods for OSCs in different food samples since 2010. Commonly used pretreatment methods, such as liquid-liquid extraction, microwave-assisted extraction, pressurized liquid extraction, liquid-liquid microextraction, solid phase extraction, dispersive solid phase extraction, solid-phase microextraction, and so on, have been summarized and overviewed in this paper. In particular, we discussed and compared various analysis methods including high performance liquid chromatography coupled with different detectors, gas chromatography-based methods, and few other methods. Finally, we tried to highlight the applicability, advantages and disadvantages of different pretreatment and analysis methods, and identified future prospects in this field.

Roles and mechanisms of garlic and its extracts on atherosclerosis: A review

The prevention and treatment of cardiovascular diseases (CVDs) have achieved initial results, but the number of CVDs patients will increase rapidly in the next 10 years. Atherosclerosis (AS) is a significant risk factor for CVDs. The impact of lifestyle and daily diet varies considerably between different countries and continents and has been shown to affect the development of various diseases such as diabetes and CVDs. Primary and secondary prevention using alternative supplements and methods to avoid or reduce the use of traditional pharmacological drugs have also become popular. One of the reasons for this is that pharmacological drugs with lipid-lowering, and blood pressure-lowering effects cause many side effects that may negatively impact the quality of life. Patients are now emphasizing reliance on lifestyle changes to reduce cardiovascular risks. Garlic is a medicinal and edible plant that has been used for a long time. In order to reveal garlic application in the prevention and treatment of AS, reviewing the latest domestic and international studies through searching databases. The result shows that the antiatherogenic role of garlic is eximious. And the mechanisms are mainly related to hypolipidemic, antioxidant, antithrombotic, inhibiting angiogenesis, protecting endothelial cells, anti-inflammatory, anti-apoptotic, inhibiting vascular smooth muscle proliferation, and regulating gut microbiota. The main signaling pathways involve AMPK/TLRs, Keap1/Nrf2, PI3K/AKT, PPARγ/LXRα, GEF-H1/RhoA/Rac, etc. The antiatherogenic actions and molecular mechanism of garlic were reviewed in this study to obtain a robust evidence basis for the clinical application and mechanistic study and provide a theoretical basis for further utilization of garlic.

In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A Review

Organosulfur compounds (OSCs) are secondary metabolites produced by different Allium species which present important biological activities such as antimicrobial, antioxidant, anti-inflammatory antidiabetic, anticarcinogenic, antispasmodic, etc. In recent years, their use has been promoted in the agri-food industry as a substitute for synthetic preservatives, increasing potential accumulative exposure to consumers. Before their application in the food industry, it is necessary to pass a safety assessment as specified by the European Food Safety Authority (EFSA). This work reviews the scientific literature on OSCs regarding their in vitro toxicity evaluation following PRISMA guidelines for systematic reviews. Four electronic research databases were searched (Web of Science, Scopus, Science Database and PubMed) and a total of 43 works were selected according to predeterminate inclusion and exclusion criteria. Different data items and the risk of bias for each study were included. Currently, there are very few in vitro studies focused on investigating the potential toxicity of OSCs. Most research studies aimed to evaluate the cytotoxicity of OSCs to elucidate their antiproliferative effects focusing on their therapeutic aspects using cancer cell lines as the main experimental model. The results showed that diallyl disulfide (DADS) is the compound most studied, followed by diallyl trisulfide (DATS), diallyl sulfide (DAS), Allicin and Ajoene. Only 4 studies have been performed specifically to explore the safety of OSCs for agri-food applications, and genotoxicity studies are limited. More toxicity studies of OSCs are necessary to ensure consumers safety and should mainly be focused on the evaluation of genotoxicity and long-term toxicity effects.

Recent advances in research on Allium plants: functional ingredients, physiological activities, and applications in agricultural and food sciences

Fruits and vegetables (FVs) have long been a major source of nutrients and dietary phytochemicals with outstanding physiological properties that are essential for protecting humans from chronic diseases. Moreover, the growing demand of consumers for nutritious and healthy foods is greatly promoting the increased intake of FVs. Allium (Alliaceae) is a perennial bulb plant genus of the Liliaceae family. They are customarily utilized as vegetable, medicinal, and ornamental plants and have an important role in agriculture, aquaculture, and the pharmaceutical industry. Allium plants produce abundant secondary metabolites, such as organosulfur compounds, flavonoids, phenols, saponins, alkaloids, and polysaccharides. Accordingly, Allium plants possess a variety of nutritional, biological, and health-promoting properties, including antimicrobial, antioxidant, antitumor, immunoregulatory, antidiabetic, and anti-inflammatory effects. This review aims to highlight the advances in the research on the bioactive components, physiological activities and clinical trials, toxicological assessment for safety, and applications of different Allium plants. It also aims to cover the direction of future research on the Allium genus. This review is expected to provide theoretical reference for the comprehensive development and utilization of Allium plants in the fields of functional foods, medicine, and cosmetics.

Simultaneous solid-liquid separation and primary purification of clavulanic acid from fermentation broth of Streptomyces clavuligerus using salting-out extraction system

Clavulanic acid (CA) is usually used together with other β-lactam antibiotics as combination drugs to inhibit bacterial β-lactamases, which is mainly produced from the fermentation of microorganism such as Streptomyces clavuligerus. Recently, it is still a challenge for downstream processing of low concentration and unstable CA from fermentation broth with high solid content, high viscosity, and small cell size. In this study, an integrated process was developed for simultaneous solid-liquid separation and primary purification of CA from real fermentation broth of S. clavuligerus using salting-out extraction system (SOES). First, different SOESs were investigated, and a suitable SOES composed of ethanol/phosphate was chosen and further optimized using the pretreated fermentation broth. Then, the optimal system composed of 20% ethanol/15% K2HPO4 and 10% KH2PO4 w/w was used to direct separation of CA from untreated fermentation broth. The result showed that the partition coefficient (K) and recovery yield (Y) of CA from untreated fermentation broth were 29.13 and 96.8%, respectively. Simultaneously, the removal rates of the cells and proteins were 99.8% and 63.3%, respectively. Compared with the traditional method of membrane filtration or liquid-liquid extraction system, this developed SOES showed the advantages of simple operation, shorter operation time, lower process cost and higher recovery yield of CA. These results demonstrated that the developed SOES could be used as an attractive alternative for the downstream processing of CA from real fermentation broth.

Antibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum)

Garlic (Allium sativum), a popular food spice and flavoring agent, has also been used traditionally to treat various ailments especially bacterial infections for centuries in various cultures around the world. The principal phytochemicals that exhibit antibacterial activity are oil-soluble organosulfur compounds that include allicin, ajoenes, and allyl sulfides. The organosulfur compounds of garlic exhibit a range of antibacterial properties such as bactericidal, antibiofilm, antitoxin, and anti-quorum sensing activity against a wide range of bacteria including multi-drug resistant (MDR) strains. The reactive organosulfur compounds form disulfide bonds with free sulfhydryl groups of enzymes and compromise the integrity of the bacterial membrane. The World Health Organization (WHO) has recognized the development of antibiotic resistance as a global health concern and emphasizes antibiotic stewardship along with the urgent need to develop novel antibiotics. Multiple antibacterial effects of organosulfur compounds provide an excellent framework to develop them into novel antibiotics. The review provides a focused and comprehensive portrait of the status of garlic and its compounds as antibacterial agents. In addition, the emerging role of new technologies to harness the potential of garlic as a novel antibacterial agent is discussed.

Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors

There is an enormous demand in the food industry to shift toward natural flavors. However, most flavor molecules are significantly unstable outside their original sources. Moreover, limited studies are focused on the flavor formation mechanisms, regeneration methods, and stability, which could help facilitate this replacement by establishing a link between food processing conditions and flavor generation.This scoping review summarizes major findings related to the identification of garlic, onion, and chili pepper flavors and their precursor molecules, formation mechanisms, generation of flavors and precursors, characterization methods, and precursor stability under thermal food processing conditions. The findings confirmed that the allium flavors could be generated by alliin and isoalliin precursors through thermal processing. Also, the literature lacks detailed knowledge about chili pepper flavor's precursors, and only capsaicinoids have been reported as a thermally stable chili pepper flavor.Although numerous studies have focused on this area, there is still a lack of detailed applicable knowledge. Future investigations can be framed into (1) Development of efficient methods to generate flavors during food processing; (2) Improvement of flavors' stability; (3) Understanding the interactions of flavors and their precursors with other food ingredients and additives; and (4) Characterization of the organoleptic properties of flavors.

Optimization of ultrasound-assisted aqueous two phase extraction of polyphenols from olive leaves

In this study, polyphenols from olive leaves was extracted by ultrasound-assisted aqueous two phase extraction (UAATPE). Based on single factor experiment and response surface methodology (RSM), the optimum extraction conditions of polyphenols contained 29% (w/w) (NH₄)₂SO₄, 35% (w/w) ethanol, pH 6.7, and 45 °C. The maximum extraction yield of polyphenols and oleuropein content were 34.06 mg/g and 44.13 mg/L, respectively. Compared with ultrasound-assisted extraction (UAE) and aqueous two phase extraction (ATPE), the extraction yield of polyphenols by UAATPE was 9.48 and 61.19% higher, respectively. In addition, the extract of UAATPE had higher purity. The results of antioxidant activity showed that polyphenols extracted by UAATPE had stronger DPPH and hydroxyl radicals scavenging ability and reducing power. Therefore, UAATPE is an efficient method for extracting polyphenols from olive leaves.

Plant-Derived Natural Products in Cancer Research: Extraction, Mechanism of Action, and Drug Formulation

Cancer is one of the main causes of death globally and considered as a major challenge for the public health system. The high toxicity and the lack of selectivity of conventional anticancer therapies make the search for alternative treatments a priority. In this review, we describe the main plant-derived natural products used as anticancer agents. Natural sources, extraction methods, anticancer mechanisms, clinical studies, and pharmaceutical formulation are discussed in this review. Studies covered by this review should provide a solid foundation for researchers and physicians to enhance basic and clinical research on developing alternative anticancer therapies.

A Glimpse into the Extraction Methods of Active Compounds from Plants

Naturally active compounds are usually contained inside plants and materials thereof. Thus, the extraction of the active compounds from plants needs appropriate extraction methods. The commonly employed extraction methods are mostly based on solid-liquid extraction. Frequently used conventional extraction methods such as maceration, heat-assisted extraction, Soxhlet extraction, and hydrodistillation are often criticized for large solvent consumption and long extraction times. Therefore, many advanced extraction methods incorporating various technologies such as ultrasound, microwaves, high pressure, high voltage, enzyme hydrolysis, innovative solvent systems, adsorption, and mechanical forces have been studied. These advanced extraction methods are often better than conventional methods in terms of higher yields, higher selectivity, lower solvent consumption, shorter processing time, better energy efficiency, and potential to avoid organic solvents. They are usually designed to be greener, more sustainable, and environment friendly. In this review, we have critically described recently developed extraction methods pertaining to obtaining active compounds from plants and materials thereof. Main factors that affect the extraction performances are tuned, and extraction methods are chosen in line with the properties of targeted active compounds or the objectives of extraction. The review also highlights the advancements in extraction procedures by using combinations of extraction methods to obtain high overall yields or high purity extracts.

Concurrent Extraction and Purification of Gentiopicroside from Gentiana scabra Bunge Using Microwave-Assisted Ethanol-Salt Aqueous Two-Phase Systems

A potential method called microwave-assisted aqueous two-phase extraction (MA-ATPE) was developed for concurrent extraction and purification of gentiopicroside from Gentiana scabra Bunge. Formation characteristics of aqueous two-phase system (ATPS) composed of ethanol and 25 kinds of salts were investigated; K2HPO4 (w/w, 21.71%) and ethanol (w/w, 40.72%) were determined to be the optimal compositions of ATPS. Response surface methodology based on Box–Behnken design was used to investigate the extraction conditions, the optimal parameters were summarized as follows: 80°C of extraction temperature, 31 s of extraction time, 11:1 (mL/g) of liquid-to-solid ratio, 100 meshes of particle size and 806 W of microwave power. Under these conditions, the extraction yield of gentiopicroside was 65.32 ± 0.24 mg/g with a recovery of 96.51%. Compared with other four methods, the purity of gentiopicroside in the crude extracts reached 17.16 ± 0.25%, which was significantly higher than that of smashing tissue extraction, microwave assisted-extraction, ultrasonic-assisted extraction and heat reflux extraction, respectively. In addition, the phase-forming salt can be recyclable. Therefore, MA-ATPE was an excellent and alternative technique to the conventional extraction approaches of gentiopicroside.

Enantioselective Extraction of Phenylalanine Enantiomers Using Environmentally Friendly Aqueous Two-Phase Systems

(1) Background: The environmentally friendly choline-amino acid ionic liquids (ChAAILs) and deep eutectic solvents (DESs) have been used as excellent alternatives to volatile organic compounds (VOCs) and ionic liquids (ILs) in recent years; (2) Methods: Thus, ChAAILs/salt and DESs/salt aqueous two-phase systems (ATPSs) were developed for the chiral extraction of phenylalanine enantiomers. The optimum ATPS of [Ch][L-Pro]/K3PO4 was chosen, and the influencing parameters were investigated, including ChAAILs concentration, salt concentration, chiral selector concentration, extraction temperature, phenylalanine concentration, and system pH; (3) Results: The phenylalanine enantiomers were mainly extracted into the top phase (ChAAIL-rich phase), meanwhile, the (S)-phenylalanine [(S)-Phe)] was preferentially recognized by the chiral selector in the top phase. The maximum separation factor (α) of 2.05 was obtained under the optimal conditions; and (4) Conclusions: This ATPS that was used for the chiral extraction of enantiomers is much more environmentally friendly, simple, and rapid, and has the potential to be used in the enantioselective extraction of other enantiomers.

Extracts of black garlic exhibits gastrointestinal motility effect

In this studied, extracts of black garlic on the improvement of gastrointestinal function, antioxidant activity, total polyphenols, total flavonoids and total polysaccharides were evaluated. Results showed that the black garlic n-butanol fraction extract (BA) had significantly increased effect within small intestine in vitro, while the ethyl acetate fractions had no significant effect on small intestine in vitro. Increase of 5-HT₄ content effectively stimulated the gastrointestinal peristalsis, which enhanced its gastrointestinal tract emptying, and promoted defecation. As for antioxidant activity test, the water extract was more effective in SOD activity test, DPPH radical scavenging rates, ferric reducing antioxidant power and reducing power. In addition, the water fraction was simulated by gastric acid digestion and hydrolysis, and the small intestine was isolated after acid hydrolysis (AW). It was found that the water fraction extract after acid hydrolysis did significantly improve the intestinal contraction rate. In short, extract of black garlic could effectively promote gastrointestinal motility and promote defecation. The active compounds were highly polar ingredients since water extract of black garlic exhibits most significant effect on improving gastrointestinal function.

Optimization of Ultrasonic-Assisted Aqueous Two-Phase Extraction of Phloridzin from Malus Micromalus Makino with Ethanol/Ammonia Sulfate System

Application of an aqueous two-phase system (ATPS) coupled with ultrasonic technology for the extraction of phloridzin from Malus micromalus Makino was evaluated and optimized by response surface methodology (RSM). The ethanol/ammonium sulfate ATPS was selected for detailed investigation, including the phase diagram, effect of phase composition and extract conditions on the partition of phloridzin, and the recycling of ammonium sulfate. In addition, the evaluation of extraction efficiency and the identification of phloridzin were investigated. The optimal partition coefficient (6.55) and recovery (92.86%) of phloridzin were obtained in a system composed of 35% ethanol (w/w) and 16% (NH₄ )₂ SO₄ (w/w), 51:1 liquid-to-solid ratio, and extraction temperature of 36 °C. Comparing with the traditional solvent extraction with respective 35% and 80% ethanol, ultrasonic-assisted aqueous two-phase extraction (UAATPE) strategy had significant advantages with lower ethanol consumption, less impurity of sugar and protein, and higher extracting efficiency of phloridzin. Our result indicated that UAATPE was a valuable method for the extraction and preliminary purification of phloridzin from the fruit of Malus micromalus Makino, which has great potential in the deep processing of Malus micromalus Makino industry to increase these fruits' additional value and drive the local economic development.