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Li Y, Ma J, Cao Y, Yang D. Efficient removal of allicin from the stalk of Allium fistulosum for dietary fiber production. NPJ Sci Food 2024; 8:32. [PMID: 38877017 PMCID: PMC11178807 DOI: 10.1038/s41538-024-00275-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Accepted: 05/30/2024] [Indexed: 06/16/2024] Open
Abstract
The stalk of Allium fistulosum contains dietary fibers with complicated monosaccharide composition and glycosidic bond linkages, which renders it a better dietary fiber supplement. However, the unfavorable odor, majorly contributed by allicin, limits its applications. Although many physical and chemical methods have been developed to remove allicin, there is currently no comparison between their efficiencies. Here, we comprehensively compare all these methods of eliminating allicin in the Allium stalk by starting with optimization of the allicin extraction method. Results indicate that incubation of the chopped Allium stalk with water for 20 min and extraction with 75% ethanol reached a maximal extraction yield. Different methods of allicin elimination are examined, and physical removal of allicin by blanching at 100 °C reaches a maximal clearance rate of 73.3%, rendering it the most efficient and effective method eliminating allicin from the stalk of Allium fistulosum for the preparation of a totally green dietary fiber.
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Affiliation(s)
- Ye Li
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing, 100083, China
| | - Jiayin Ma
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing, 100083, China
| | - Yubin Cao
- Jiangsu QingGu Foods Co., Ltd, Xingdong Economic Development Zone, Xinghua, 225700, China
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing, 100083, China.
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2
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Kaur M, Barringer S. Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles. Molecules 2023; 28:5714. [PMID: 37570683 PMCID: PMC10420880 DOI: 10.3390/molecules28155714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and fried garlic samples were mixed with various treatments and measurements of volatiles were conducted using a selected-ion flow-tube mass spectrometer. Frying garlic significantly reduced almost all sulfur volatile compounds. Raw garlic was deodorized more than fried garlic by all of the treatments. Fat, protein and water significantly reduced the concentration of sulfur-based volatiles in garlic. At the same concentration, either fat or protein produced higher deodorization, depending on the hydrophobicity of the volatile. Whey protein, casein and their complex all caused deodorization. Increasing the pH to 7 or heating changed the structure of the proteins and decreased the deodorization of the volatiles, showing the importance of proteins for deodorization. As the quantity of fat increased, the deodorization of the volatiles also increased. Foods with higher fat or protein content can be formulated to offer a potential solution to reduce the unpleasant odor associated with garlic consumption.
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Affiliation(s)
| | - Sheryl Barringer
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA;
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3
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Mengers HG, Schier C, Zimmermann M, C. H. Gruhlke M, Block E, Blank LM, Slusarenko AJ. Seeing the smell of garlic: Detection of gas phase volatiles from crushed garlic (Allium sativum), onion (Allium cepa), ramsons (Allium ursinum) and human garlic breath using SESI-Orbitrap MS. Food Chem 2022; 397:133804. [DOI: 10.1016/j.foodchem.2022.133804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 07/05/2022] [Accepted: 07/25/2022] [Indexed: 12/01/2022]
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4
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Oxidative Stress in Plasma from Patients with Marfan Syndrome Is Modulated by Deodorized Garlic Preliminary Findings. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2022; 2022:5492127. [PMID: 35082968 PMCID: PMC8786463 DOI: 10.1155/2022/5492127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Accepted: 12/29/2021] [Indexed: 01/10/2023]
Abstract
Marfan syndrome (MFS) is a genetic disorder of connective tissue that affects the fibrillin-1 protein (FBN-1). It is associated with the formation of aneurysms, damage to the endothelium and oxidative stress (OS). Allium sativum (garlic) has antioxidant properties; therefore, the goal of this study was to show the antioxidant effect of deodorized garlic (DG) on antioxidant enzymes and OS markers in the plasma of patients with MFS. The activity of antioxidant enzymes such as extracellular superoxide dismutase (EcSOD), peroxidases, glutathione peroxidase (GPx), gluthatione-S-tranferase (GST), and thioredoxin reductase (TrxR) was quantified, and nonenzymatic antioxidant system markers including lipid peroxidation (LPO), carbonylation, nitrates/nitrites, GSH, and vitamin C in plasma were determined in patients with MFS before and after treatment with DG. The results show that DG increased the activity of the EcSOD, peroxidases, GPx, GST, TrxR (p ≤ 0.05) and decrease LPO, carbonylation, and nitrates/nitrites (p ≤ 0.01). However, glutathione was increased (p = 0.01) in plasma from patients with MFS. This suggests that treatment with garlic could lower the OS threshold by increasing the activity of antioxidant enzymes and could help in the prevention and mitigation of adverse OS in patients with MFS.
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5
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Turan E, Şimşek A. Black garlic as a substitute for fresh garlic to reduce off‐flavor and enhance consumer acceptance and bioactive properties in cemen paste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Emre Turan
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
| | - Atilla Şimşek
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
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6
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Deodorant Activity of Black Cumin Seed Essential Oil against Garlic Organosulfur Compound. Biomolecules 2021; 11:biom11121874. [PMID: 34944518 PMCID: PMC8699612 DOI: 10.3390/biom11121874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/07/2021] [Accepted: 12/09/2021] [Indexed: 11/16/2022] Open
Abstract
The deodorant activity of black cumin (Nigella sativa L.) seed, a spice used to flavor curry and vegetable foods in Southwest Asia, against garlic (Allium sativum L.) organosulfur compounds related to human malodor was evaluated. Black cumin seed essential oil showed remarkable deodorant activity against garlic essential oil. The mode of action of this deodorant activity was presumed to be that black cumin seed essential oil covalently reacted with the organosulfur compounds in garlic. Therefore, thymoquinone, which is a major constituent in black cumin seed essential oil, and allyl mercaptan, which is one of the organosulfur compounds produced by cutting garlic, were reacted in vitro, and the products were purified and elucidated using spectroscopic data. As a result, these substances were identified as different allyl mercaptan adducts to dihydrothymoquinone. This chemical reaction was presumed to play a key role in the deodorant activity of black cumin seed essential oil.
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7
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Zanetti F, Zivkovic Semren T, Battey JND, Guy PA, Ivanov NV, van der Plas A, Hoeng J. A Literature Review and Framework Proposal for Halitosis Assessment in Cigarette Smokers and Alternative Nicotine-Delivery Products Users. FRONTIERS IN ORAL HEALTH 2021; 2:777442. [PMID: 35048075 PMCID: PMC8757736 DOI: 10.3389/froh.2021.777442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Accepted: 11/15/2021] [Indexed: 12/03/2022] Open
Abstract
Halitosis is a health condition which counts cigarette smoking (CS) among its major risk factors. Cigarette smoke can cause an imbalance in the oral bacterial community, leading to several oral diseases and conditions, including intraoral halitosis. Although the best approach to decrease smoking-related health risks is quitting smoking, this is not feasible for many smokers. Switching to potentially reduced-risk products, like electronic vapor products (EVP) or heated tobacco products (HTP), may help improve the conditions associated with CS. To date, there have been few systematic studies on the effects of CS on halitosis and none have assessed the effects of EVP and HTP use. Self-assessment studies have shown large limitations owing to the lack of reliability in the participants' judgment. This has compelled the scientific community to develop a strategy for meaningful assessment of these new products in comparison with cigarettes. Here, we compiled a review of the existing literature on CS and halitosis and propose a 3-layer approach that combines the use of the most advanced breath analysis techniques and multi-omics analysis to define the interactions between oral bacterial species and their role in halitosis both in vitro and in vivo. Such an approach will allow us to compare the effects of different nicotine-delivery products on oral bacteria and quantify their impact on halitosis. Defining the impact of alternative nicotine-delivery products on intraoral halitosis and its associated bacteria will help the scientific community advance a step further toward understanding the safety of these products and their potentiall risks for consumers.
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Affiliation(s)
- Filippo Zanetti
- PMI R&D, Philip Morris Products S.A., Neuchâtel, Switzerland
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8
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Zhou Y, Feng J, Peng H, Guo T, Xiao J, Zhu W, Qian W, Zhang J, Wu L. Allicin inclusions with α-cyclodextrin effectively masking its odor: Preparation, characterization, and olfactory and gustatory evaluation. J Food Sci 2021; 86:4026-4036. [PMID: 34409609 DOI: 10.1111/1750-3841.15882] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 07/03/2021] [Accepted: 07/20/2021] [Indexed: 11/29/2022]
Abstract
Allicin, a chemical found in functional foods, has a variety of beneficial bioactivities but the unpleasent odor and unstability hinder its applications. Isolating products from cyclodextrin (CD) complexation, using β-CD and its derivatives, is usually a time and energy-consuming process. Herein, a high-efficiency and eco-friendly preparation method of an inclusion (allicin@α-CD) formed by allicin and α-CD was designed, which turned liquid allicin into crystal particles with high-speed stirring (10,000 r/min) at 25°C for 10 min in water. In vivo and in vitro masking evaluations showed that the inclusion particles could decrease the unpleasant odor of allicin. Molecular docking and experimental characterization results illustrated that the main reason of odor masking was due to the disulfide and thiocarbonyl groups of allicin being partially encapsulated by the cavity of α-CD. Compared with the physical mixture, the stability of allicin in allicin@α-CD at 60°C for 10 days was 33-fold improved. Overall, this efficient strategy of inclusion provided a promising approach for the industrialization of allicin-related formulations. PRACTICAL APPLICATION: In this study, an environmentally friendly method of α-CD inclusion without the use of organic reagents was designed to solidify and stabilize allicin, which effectively masked the unpleasant odor and taste of allicin. It has contributed greatly to improving the compliance of consumers and provided a new and effective approach to broaden the application of allicin.
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Affiliation(s)
- Yong Zhou
- Jiangxi University of Chinese Medicine, Nanchang, China.,Center for Drug Delivery Systems, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, China
| | - Jing Feng
- Jiangxi University of Chinese Medicine, Nanchang, China.,Center for Drug Delivery Systems, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, China
| | - Hui Peng
- Science and Technology Center, By-Health Co. Ltd., Guangzhou, China
| | - Tao Guo
- Center for Drug Delivery Systems, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, China
| | - Jian Xiao
- Science and Technology Center, By-Health Co. Ltd., Guangzhou, China
| | - Weifeng Zhu
- Jiangxi University of Chinese Medicine, Nanchang, China
| | - Wei Qian
- Science and Technology Center, By-Health Co. Ltd., Guangzhou, China
| | - Jiwen Zhang
- Jiangxi University of Chinese Medicine, Nanchang, China.,Center for Drug Delivery Systems, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, China
| | - Li Wu
- Center for Drug Delivery Systems, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, China
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9
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Drabińska N, Flynn C, Ratcliffe N, Belluomo I, Myridakis A, Gould O, Fois M, Smart A, Devine T, Costello BDL. A literature survey of all volatiles from healthy human breath and bodily fluids: the human volatilome. J Breath Res 2021; 15. [PMID: 33761469 DOI: 10.1088/1752-7163/abf1d0] [Citation(s) in RCA: 83] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Accepted: 03/24/2021] [Indexed: 02/06/2023]
Abstract
This paper comprises an updated version of the 2014 review which reported 1846 volatile organic compounds (VOCs) identified from healthy humans. In total over 900 additional VOCs have been reported since the 2014 review and the VOCs from semen have been added. The numbers of VOCs found in breath and the other bodily fluids are: blood 379, breath 1488, faeces 443, milk 290, saliva 549, semen 196, skin 623 and urine 444. Compounds were assigned CAS registry numbers and named according to a common convention where possible. The compounds have been included in a single table with the source reference(s) for each VOC, an update on our 2014 paper. VOCs have also been grouped into tables according to their chemical class or functionality to permit easy comparison. Careful use of the database is needed, as a number of the identified VOCs only have level 2-putative assignment, and only a small fraction of the reported VOCs have been validated by standards. Some clear differences are observed, for instance, a lack of esters in urine with a high number in faeces and breath. However, the lack of compounds from matrices such a semen and milk compared to breath for example could be due to the techniques used or reflect the intensity of effort e.g. there are few publications on VOCs from milk and semen compared to a large number for breath. The large number of volatiles reported from skin is partly due to the methodologies used, e.g. by collecting skin sebum (with dissolved VOCs and semi VOCs) onto glass beads or cotton pads and then heating to a high temperature to desorb VOCs. All compounds have been included as reported (unless there was a clear discrepancy between name and chemical structure), but there may be some mistaken assignations arising from the original publications, particularly for isomers. It is the authors' intention that this work will not only be a useful database of VOCs listed in the literature but will stimulate further study of VOCs from healthy individuals; for example more work is required to confirm the identification of these VOCs adhering to the principles outlined in the metabolomics standards initiative. Establishing a list of volatiles emanating from healthy individuals and increased understanding of VOC metabolic pathways is an important step for differentiating between diseases using VOCs.
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Affiliation(s)
- Natalia Drabińska
- Division of Food Sciences, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
| | - Cheryl Flynn
- Centre of Research in Biosciences, University of the West of England, Frenchay Campus, Coldharbour Lane, Bristol BS16 1QY, United Kingdom
| | - Norman Ratcliffe
- Centre of Research in Biosciences, University of the West of England, Frenchay Campus, Coldharbour Lane, Bristol BS16 1QY, United Kingdom
| | - Ilaria Belluomo
- Department of Surgery and Cancer, Imperial College London, St. Mary's Campus, QEQM Building, London W2 1NY, United Kingdom
| | - Antonis Myridakis
- Department of Surgery and Cancer, Imperial College London, St. Mary's Campus, QEQM Building, London W2 1NY, United Kingdom
| | - Oliver Gould
- Centre of Research in Biosciences, University of the West of England, Frenchay Campus, Coldharbour Lane, Bristol BS16 1QY, United Kingdom
| | - Matteo Fois
- Centre of Research in Biosciences, University of the West of England, Frenchay Campus, Coldharbour Lane, Bristol BS16 1QY, United Kingdom
| | - Amy Smart
- Centre of Research in Biosciences, University of the West of England, Frenchay Campus, Coldharbour Lane, Bristol BS16 1QY, United Kingdom
| | - Terry Devine
- Centre of Research in Biosciences, University of the West of England, Frenchay Campus, Coldharbour Lane, Bristol BS16 1QY, United Kingdom
| | - Ben De Lacy Costello
- Centre of Research in Biosciences, University of the West of England, Frenchay Campus, Coldharbour Lane, Bristol BS16 1QY, United Kingdom
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10
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Jeong S, Lee HG, Cho CH, Yoo S. Deodorization films based on polyphenol compound-rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi. J Food Sci 2021; 86:1004-1013. [PMID: 33580503 DOI: 10.1111/1750-3841.15626] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 12/17/2020] [Accepted: 01/05/2021] [Indexed: 01/23/2023]
Abstract
As natural polyphenols have been known to have the deodorizing activity, the deodorizing properties and mechanisms of action of polyphenols, the main constituents of green tea extract (GTE), black tea extract (BTE), and grape seed extract (GSE), against volatile sulfur compounds (VSCs) in kimchi were investigated. Six VSCs were targeted and detected to be in high abundance in kimchi. The deodorizing activity (%) toward VSCs was found to be in the following order: GSE (58.4 to 91.8) >GTE (37.6 to 73.8) >BTE (28.4 to 60.3). This was attributed to the high phenolic (892.6 ± 10.5 mg GAE/g) and flavonoid (666.5 ± 23.9 mg CE/g) contents in GSE, that is, polymeric proanthocyanidins (85.97%). Particularly, the hydroxyl groups in the polyphenols showed deodorizing activity against VSCs via a sulfur-capture reaction. For packaging applications, deodorization films based on GSE and polycaprolactone were developed, and the GSE/polycaprolactone 20% films exhibited strong deodorizing effects (54.9 to 99.8%) against kimchi VSCs.
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Affiliation(s)
- Suyeon Jeong
- Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Hyun-Gyu Lee
- Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Chi Heung Cho
- Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - SeungRan Yoo
- Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
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11
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Siddique R, Ranjan M, Jose J, Srivastav A, Rajakeerthi R, Kamath A. Clinical Quantitative Antibacterial Potency of Garlic-Lemon Against Sodium Hypochlorite in Infected Root Canals: A Double-blinded, Randomized, Controlled Clinical Trial. J Int Soc Prev Community Dent 2020; 10:771-778. [PMID: 33437712 PMCID: PMC7791589 DOI: 10.4103/jispcd.jispcd_287_20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 09/17/2020] [Accepted: 09/25/2020] [Indexed: 11/24/2022] Open
Abstract
INTRODUCTION Sodium hypochlorite for endodontic treatment has been shown to exhibit significant antimicrobial properties, with adverse effects such as sodium hypochlorite accidents. Natural irrigants have shown significant antimicrobial action and the added advantage of being biocompatible. This study proposes an alternative intracanal irrigant made from Garlic-Lemon (Ga-Li) extract. AIM To evaluate the antimicrobial action of 1.8% Garlic-Lemon (Ga-Li) mixture in contrast to 3% sodium hypochlorite in a tooth diagnosed with asymptomatic apical periodontitis. MATERIALS AND METHODS Thirty patients were randomly allocated into two groups: Group A, 3% sodium hypochlorite and Group B, 1.8% Garlic-Lemon. Single- or multirooted teeth root canals were instrumented and prepared by using ProTaper Gold. Root canal samples were taken both pre- and postinstrumentation. These samples were subjected to DNA extraction, amplification, and quantification by using a real-time polymerase chain reaction (qPCR). RESULTS Samples before preparation (S1) were tested positive for microbial presence, with mean numbers of 7.0 ×107 and 12.4 ×107 bacterial cells for the sodium hypochlorite and Garlic-Lemon groups, respectively. Postpreparation (S2), in sodium hypochlorite and Garlic-Lemon groups, bacterial counts were still present with mean counts seen at 27.4 ×105 and 7.7 ×105 bacterial cells, respectively. Intergroup comparison resulted in a statistically insignificant difference (P > 0.05). CONCLUSION Garlic-Lemon has shown microbial load reduction that is as effective as sodium hypochlorite, with the highest mean bacterial reduction percentage. The results of the present randomized, controlled clinical trial suggest that Garlic-Lemon is a potential new alternative as an endodontic irrigant.
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Affiliation(s)
- Riluwan Siddique
- Department of Conservative Dentistry and Endodontics, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, India
| | - Manish Ranjan
- Department of Conservative Dentistry and Endodontics, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, India
| | - Jerry Jose
- Department of Conservative Dentistry and Endodontics, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, India
| | - Ankita Srivastav
- Department of Conservative Dentistry and Endodontics, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, India
| | - Rajamohan Rajakeerthi
- Department of Conservative Dentistry and Endodontics, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, India
| | - Ajith Kamath
- Department of Conservative Dentistry and Endodontics, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, India
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12
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Jo YM, Seo H, Kim GY, Cheon SW, Kim SA, Park TS, Hurh BS, Han NS. Lactobacillus pentosus SMB718 as a probiotic starter producing allyl mercaptan in garlic and onion-enriched fermentation. Food Funct 2020; 11:10913-10924. [DOI: 10.1039/d0fo02000a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Lactobacillus pentosus SMB718 has the properties of being a beneficial probiotic for human health and is a desirable starter for better flavor in fermented allium species plants.
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Affiliation(s)
- Yu Mi Jo
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Hee Seo
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Ga Yun Kim
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Seong Won Cheon
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Tae Soon Park
- Sempio Fermentation Research Center
- Sempio Foods Company
- Cheongju
- Republic of Korea
| | - Byung-Serk Hurh
- Sempio Fermentation Research Center
- Sempio Foods Company
- Cheongju
- Republic of Korea
| | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
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13
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Langford VS, Padayachee D, McEwan MJ, Barringer SA. Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (
SIFT
‐
MS
). FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3516] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | | | - Murray J. McEwan
- Syft Technologies Limited Christchurch New Zealand
- Department of Chemistry University of Canterbury Christchurch New Zealand
| | - Sheryl A. Barringer
- Department of Food Science and Technology The Ohio State University Columbus OH United States of America
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14
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Castada HZ, Barringer SA. Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3503] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Hardy Z. Castada
- Department of Food Science & Technology The Ohio State University Columbus Ohio USA
| | - Sheryl Ann Barringer
- Department of Food Science & Technology The Ohio State University Columbus Ohio USA
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15
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Yu J, Castada HZ, Huang X, Barringer SA. Comparison of encapsulation of garlic oil with α-, β-, and γ-cyclodextrin using Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13865] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Jiaxin Yu
- Department of Food Science and Engineering; Jinan University; Guangzhou China
| | - Hardy Z. Castada
- Department of Food Science and Technology; The Ohio State University; Columbus Ohio
| | - Xuesong Huang
- Department of Food Science and Engineering; Jinan University; Guangzhou China
| | - Sheryl A. Barringer
- Department of Food Science and Technology; The Ohio State University; Columbus Ohio
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16
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Scheffler L, Sharapa C, Amar T, Buettner A. Identification and Quantification of Volatile Ramson-Derived Metabolites in Humans. Front Chem 2018; 6:410. [PMID: 30255016 PMCID: PMC6141758 DOI: 10.3389/fchem.2018.00410] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Accepted: 08/20/2018] [Indexed: 12/23/2022] Open
Abstract
Ramson (Allium ursinum) is known for its typical garlic-like aroma. Both ramson and garlic belong to the genus allium which is characterized by a high content of sulfurous compounds. However, in contrast to garlic, ramson is in general not associated with an unpleasant breath following consumption. While there is data available regarding the metabolism of volatile garlic constituents in the human body, the metabolism of ramson was not yet addressed. To elucidate if ramson has an impact on the body odor, this study aimed at identifying volatile ramson-derived metabolites in human milk and urine. Therefore, milk and urine samples were gathered before and after ramson consumption, and were analyzed sensorially by a trained human sensory panel as well as chemo-analytically applying gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Sensory evaluation revealed a garlic-/cabbage like odor in milk samples obtained after ramson consumption, demonstrating that ramson consumption affected the milk aroma. Analyzes by means of GC-MS/O further confirmed excretion of three ramson-derived metabolites in milk and urine samples collected after ramson consumption, namely allyl methyl sulfide (AMS), allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO2). Of these metabolites only AMS had a garlic-/cabbage-like odor, while the other two were odorless. These metabolites were subsequently quantified using stable isotope dilution assays. Nine urine sets, each comprising eight urine samples, and nine milk sets, each comprising four samples, were analyzed. In case of the urine sets a time interval of about 24 h was monitored, in case of the milk sets a time interval of up to 9 h. Despite the fact that all samples contained the same metabolites there were relevant differences found between individual subjects, especially with regard to the temporal rate of metabolite excretion. Generally, the maxima of metabolite excretion were observed in milk sets within 3 h after ramson consumption. In urine the highest AMS and AMSO amounts were observed within 2 h whereas the maximum concentration of AMSO2 was reached about 2 to 4 h after ramson ingestion. This study suggests that ramson constituents are heavily metabolized in the human body.
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Affiliation(s)
- Laura Scheffler
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Constanze Sharapa
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Tayyaba Amar
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Andrea Buettner
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany.,Department Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging (IVV), Freising, Germany
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17
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Castada HZ, Barringer SA, Wick M. Gas-phase chemical ionization of 4-alkyl branched-chain carboxylic acids and 3-methylindole using H 3 O + , NO + , and O 2+ ions. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2017; 31:1641-1650. [PMID: 28752562 DOI: 10.1002/rcm.7944] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 07/14/2017] [Accepted: 07/21/2017] [Indexed: 06/07/2023]
Abstract
RATIONALE 4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the distinctive aroma and flavor of lamb meat. The reactions of H3 O+ , NO+ , and O2+ with these compounds, and identification of the product ions and their distribution, are fundamental to their characterization and rapid, real-time trace analysis using selected ion flow tube mass spectrometry (SIFT-MS). METHODS The chemical ionization of pure standards of 4-ethyloctanoic acid, 4-methyloctanoic acid, 4-ethylnonanoic acid, and 3-methylindole was carried out using the H3 O+ , NO+ , and O2+ reagent ions of a V200™ SIFT mass spectrometer. Kinetic data were calculated using the Langevin collision rate with parameterized trajectory equations. Identification of product ions, distribution, and interferences was performed by further evaluation of the pertinent ion-molecule reaction mechanisms, careful spectral analyses, and molecular mass-molecular structure pairing. RESULTS The collisional capture rate constants of the reaction of the precursor ions H3 O+ , NO+ , and O2+ , their extended hydrates and the analytes, which were assumed to occur at or near the collisional rate, were all of the order of 10-9 cm3 molecule s-1 - typical for bimolecular ion-molecule reactions. Positive identification of the primary and secondary product ions, fragmented ionic species, and potential ion conflicts and interferences, from each reagent ion channel, was determined for each compound. CONCLUSIONS We have established the ion chemistry involved in the ionization of the 4-alkyl branched-chain fatty acids and 3-methylindole using the precursor ions, H3 O+ , NO+ , and O2+ in SIFT-MS. The ion-molecular chemistry and the associated kinetics serve as a fundamental basis for the accurate characterization of these compounds by SIFT-MS.
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Affiliation(s)
- Hardy Z Castada
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Sheryl A Barringer
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Macdonald Wick
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
- Department of Animal Sciences, The Ohio State University, Columbus, OH, 43210, USA
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18
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Castada HZ, Mirondo R, Sigurdson GT, Mónica Giusti M, Barringer S. Deodorization of garlic odor by spearmint, peppermint, and chocolate mint leaves and rosmarinic acid. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.064] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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Ahhmed A, Özcan C, Karaman S, Öztürk İ, Çam M, Fayemi PO, Kaneko G, Muguruma M, Sakata R, Yetim H. Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat. Meat Sci 2017; 127:35-44. [PMID: 28113096 DOI: 10.1016/j.meatsci.2016.12.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 12/19/2016] [Accepted: 12/22/2016] [Indexed: 11/24/2022]
Abstract
The effects of utilizing fermented soybeans paste (miso) as an alternative flavor-coating material for eliminating unpleasant odor of sulphuric and sotolone compounds from cemen in commercial pastirma were investigated. Results showed that miso-pastirma (MP) and commercial pastirma (CP) had higher L* values in comparison with the fresh meat. While no pathogen was detected in all the meat samples, statistically significant stearic acid was increased (P<0.05) and also oleic and arachidic acids were observed in MP. SDS-PAGE patterns indicated that miso had higher impacts on muscle proteins than cemen suggesting that miso can generate proteins and peptides with better technological or nutritional properties. None of the sulphur containing compounds responsible for unpleasant odor was detected in MP. Limonene, 5 esters, beta-pinene and saponins in MP contributed to citrus fruit aroma with smoother, roasty flavor and delicious taste. These findings suggest that miso contain good flavoring molecules for enhancing fruity smell and quality of pastirma. Thus, laminating cured meat with miso can be used as an alternative to cemen for producing healthier pastirma with extended shelf life and better flavor.
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Affiliation(s)
- Abdulatef Ahhmed
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
| | - Ceyda Özcan
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - Safa Karaman
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - İsmet Öztürk
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - Mustafa Çam
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - Peter O Fayemi
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - Gen Kaneko
- Department of Biology, School of Arts and Sciences, University of Houston-Victoria, TX, USA
| | - Michio Muguruma
- Department of Nutrition Management, Faculty of Health and Nutrition, Minami- Kyushu University, Miyazaki, Japan
| | - Ryoichi Sakata
- Laboratory of Food Science, School of Veterinary Medicine, Azabu University, Sagamihara, Japan
| | - Hasan Yetim
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
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21
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Liu B, Giannis A, Chen A, Zhang J, Chang VWC, Wang JY. Determination of urine-derived odorous compounds in a source separation sanitation system. J Environ Sci (China) 2017; 52:240-249. [PMID: 28254044 DOI: 10.1016/j.jes.2016.04.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 03/29/2016] [Accepted: 04/18/2016] [Indexed: 06/06/2023]
Abstract
Source separation sanitation systems have attracted more and more attention recently. However, separate urine collection and treatment could induce odor issues, especially in large scale application. In order to avoid such issues, it is necessary to monitor the odor related compounds that might be generated during urine storage. This study investigated the odorous compounds that emitted from source-separated human urine under different hydrolysis conditions. Batch experiments were conducted to investigate the effect of temperature, stale/fresh urine ratio and urine dilution on odor emissions. It was found that ammonia, dimethyl disulfide, allyl methyl sulfide and 4-heptanone were the main odorous compounds generated from human urine, with headspace concentrations hundreds of times higher than their respective odor thresholds. Furthermore, the high temperature accelerated urine hydrolysis and liquid-gas mass transfer, resulting a remarkable increase of odor emissions from the urine solution. The addition of stale urine enhanced urine hydrolysis and expedited odor emissions. On the contrary, diluted urine emitted less odorous compounds ascribed to reduced concentrations of odorant precursors. In addition, this study quantified the odor emissions and revealed the constraints of urine source separation in real-world applications. To address the odor issue, several control strategies are recommended for odor mitigation or elimination from an engineering perspective.
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Affiliation(s)
- Bianxia Liu
- Residues and Resource Reclamation Centre (R3C), Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 Cleantech Loop, CleanTech One, Singapore 637141, Singapore
| | - Apostolos Giannis
- Residues and Resource Reclamation Centre (R3C), Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 Cleantech Loop, CleanTech One, Singapore 637141, Singapore.
| | - Ailu Chen
- School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore
| | - Jiefeng Zhang
- School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore
| | - Victor W C Chang
- Residues and Resource Reclamation Centre (R3C), Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 Cleantech Loop, CleanTech One, Singapore 637141, Singapore; School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore
| | - Jing-Yuan Wang
- Residues and Resource Reclamation Centre (R3C), Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 Cleantech Loop, CleanTech One, Singapore 637141, Singapore; School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore
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22
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Zhou W, Zou X, Lu Y, Xia L, Huang C, Shen C, Chen X, Chu Y. Characterization of Volatiles in Garlic and in Exhaled Breath after Garlic Ingestion by On-line Atmospheric Pressure Photoionization Quadrupole Time-of-Flight Mass Spectrometry. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.613] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wenzhao Zhou
- Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Science
- University of Science and Technology of China
| | - Xue Zou
- Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Science
- AnHui Province Key Laboratory of Medical Physics and Technology
| | - Yan Lu
- Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Science
- AnHui Province Key Laboratory of Medical Physics and Technology
| | - Lei Xia
- Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Science
- AnHui Province Key Laboratory of Medical Physics and Technology
| | - Chaoqun Huang
- Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Science
- AnHui Province Key Laboratory of Medical Physics and Technology
| | - Chengyin Shen
- Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Science
- AnHui Province Key Laboratory of Medical Physics and Technology
| | - Xiaojing Chen
- Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Science
- AnHui Province Key Laboratory of Medical Physics and Technology
| | - Yannan Chu
- Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Science
- AnHui Province Key Laboratory of Medical Physics and Technology
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23
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Scheffler L, Sauermann Y, Heinlein A, Sharapa C, Buettner A. Detection of Volatile Metabolites Derived from Garlic (Allium sativum) in Human Urine. Metabolites 2016; 6:E43. [PMID: 27916960 PMCID: PMC5192449 DOI: 10.3390/metabo6040043] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Revised: 11/23/2016] [Accepted: 11/28/2016] [Indexed: 12/31/2022] Open
Abstract
The metabolism and excretion of flavor constituents of garlic, a common plant used in flavoring foods and attributed with several health benefits, in humans is not fully understood. Likewise, the physiologically active principles of garlic have not been fully clarified to date. It is possible that not only the parent compounds present in garlic but also its metabolites are responsible for the specific physiological properties of garlic, including its influence on the characteristic body odor signature of humans after garlic consumption. Accordingly, the aim of this study was to investigate potential garlic-derived metabolites in human urine. To this aim, 14 sets of urine samples were obtained from 12 volunteers, whereby each set comprised one sample that was collected prior to consumption of food-relevant concentrations of garlic, followed by five to eight subsequent samples after garlic consumption that covered a time interval of up to 26 h. The samples were analyzed chemo-analytically using gas chromatography-mass spectrometry/olfactometry (GC-MS/O), as well as sensorially by a trained human panel. The analyses revealed three different garlic-derived metabolites in urine, namely allyl methyl sulfide (AMS), allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO₂), confirming our previous findings on human milk metabolite composition. The excretion rates of these metabolites into urine were strongly time-dependent with distinct inter-individual differences. These findings indicate that the volatile odorant fraction of garlic is heavily biotransformed in humans, opening up a window into substance circulation within the human body with potential wider ramifications in view of physiological effects of this aromatic plant that is appreciated by humans in their daily diet.
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Affiliation(s)
- Laura Scheffler
- Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Henkestr. 9, 91054 Erlangen, Germany.
| | - Yvonne Sauermann
- Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Henkestr. 9, 91054 Erlangen, Germany.
| | - Anja Heinlein
- Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Henkestr. 9, 91054 Erlangen, Germany.
| | - Constanze Sharapa
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Str. 35, 85354 Freising, Germany.
| | - Andrea Buettner
- Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Henkestr. 9, 91054 Erlangen, Germany.
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Str. 35, 85354 Freising, Germany.
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24
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Mirondo R, Barringer S. Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds. J Food Sci 2016; 81:C2425-C2430. [PMID: 27649517 DOI: 10.1111/1750-3841.13439] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 07/18/2016] [Accepted: 08/06/2016] [Indexed: 12/01/2022]
Abstract
Garlic causes a strong garlic breath that may persist for almost a day. Therefore, it is important to study deodorization techniques for garlic breath. The volatiles responsible for garlic breath include diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide. After eating garlic, water (control), raw, juiced or heated apple, raw or heated lettuce, raw or juiced mint leaves, or green tea were consumed immediately. The levels of the garlic volatiles on the breath were analyzed from 1 to 60 min by selected ion flow tube mass spectrometry (SIFT-MS). Garlic was also blended with water (control), polyphenol oxidase (PPO), rosemarinic acid, quercetin or catechin, and the volatiles in the headspace analyzed from 3 to 40 min by SIFT-MS. Raw apple, raw lettuce, and mint leaves significantly decreased all of the garlic breath volatiles in vivo. The proposed mechanism is enzymatic deodorization where volatiles react with phenolic compounds. Apple juice and mint juice also had a deodorizing effect on most of the garlic volatiles but were generally not as effective as the raw food, probably because the juice had enzymatic activity but the phenolic compounds had already polymerized. Both heated apple and heated lettuce produced a significant reduction of diallyl disulfide and allyl mercaptan. The presence of phenolic compounds that react with the volatile compounds even in the absence of enzymes is the most likely mechanism. Green tea had no deodorizing effect on the garlic volatile compounds. Rosmarinic acid, catechin, quercetin, and PPO significantly decreased all garlic breath volatiles in vitro. Rosmarinic acid was the most effective at deodorization.
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Affiliation(s)
- Rita Mirondo
- Dept. of Food Science and Technology, Ohio State Univ, 2015 Fyffe Rd., Columbus, OH, U.S.A
| | - Sheryl Barringer
- Dept. of Food Science and Technology, Ohio State Univ, 2015 Fyffe Rd., Columbus, OH, U.S.A.
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Detection of Volatile Metabolites of Garlic in Human Breast Milk. Metabolites 2016; 6:metabo6020018. [PMID: 27275838 PMCID: PMC4931549 DOI: 10.3390/metabo6020018] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 05/21/2016] [Accepted: 05/28/2016] [Indexed: 01/07/2023] Open
Abstract
The odor of human breast milk after ingestion of raw garlic at food-relevant concentrations by breastfeeding mothers was investigated for the first time chemo-analytically using gas chromatography−mass spectrometry/olfactometry (GC-MS/O), as well as sensorially using a trained human sensory panel. Sensory evaluation revealed a clear garlic/cabbage-like odor that appeared in breast milk about 2.5 h after consumption of garlic. GC-MS/O analyses confirmed the occurrence of garlic-derived metabolites in breast milk, namely allyl methyl sulfide (AMS), allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO2). Of these, only AMS had a garlic-like odor whereas the other two metabolites were odorless. This demonstrates that the odor change in human milk is not related to a direct transfer of garlic odorants, as is currently believed, but rather derives from a single metabolite. The formation of these metabolites is not fully understood, but AMSO and AMSO2 are most likely formed by the oxidation of AMS in the human body. The excretion rates of these metabolites into breast milk were strongly time-dependent with large inter-individual differences.
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26
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Status of selected ion flow tube MS: accomplishments and challenges in breath analysis and other areas. Bioanalysis 2016; 8:1183-201. [PMID: 27212131 DOI: 10.4155/bio-2016-0038] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
This article reflects our observations of recent accomplishments made using selected ion flow tube MS (SIFT-MS). Only brief descriptions are given of SIFT-MS as an analytical method and of the recent extensions to the underpinning analytical ion chemistry required to realize more robust analyses. The challenge of breath analysis is given special attention because, when achieved, it renders analysis of other air media relatively straightforward. Brief overviews are given of recent SIFT-MS breath analyses by leading research groups, noting the desirability of detection and quantification of single volatile biomarkers rather than reliance on statistical analyses, if breath analysis is to be accepted into clinical practice. A 'strengths, weaknesses, opportunities and threats' analysis of SIFT-MS is made, which should help to increase its utility for trace gas analysis.
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