Structural Characteristics and Immunomodulatory Effects of Melanoidins from Black Garlic

Melanoidins from Shanxi aged vinegar: Characterization and behavior after in vitro simulated digestion and colonic fermentation

This study aims to elucidate the structure, physicochemical properties, and potential behavior of vinegar melanoidins (VM) during digestion and intestinal microbial fermentation in vitro. Our findings revealed that VM mainly consisted of carbohydrates. The particle size (166.46 ± 10.06 nm) of VM was significantly larger than that of model melanoidins (MM, 20.69 ± 0.05 nm). VM exhibited stability in vitro digestion process. However, the carbohydrate contents and Mw were reduced. Total phenol content (TPC), total flavonoid content (TFC), antioxidant capacity and SCFAs were significantly increased after colonic fermentation. TPC and TFC were 79.48 ± 9.52 mg GAE/g DW and 0.422 ± 0.024 mg RE/g DW at 48 h. In addition, VM exhibited intestinal modulatory effects on the microbiota by promoting an increase in beneficial bacteria including Firmicutes and Bifidobacterium. Collectively, these results suggest that VM as a potential prebiotic can be applied in the field of functional food.

Anti-Cancer and Anti-Inflammatory Properties of Black Garlic

Black garlic (BG) is a fermented form of garlic (Allium sativum L.), produced at precisely defined temperatures, humidities, and time periods. Although garlic has been used for thousands of years, black garlic is a relatively new discovery. There are many bioactive compounds in black garlic that give it medicinal properties, including anti-inflammatory and anti-cancer properties. In our review article, we present scientific studies examining the anti-inflammatory and anti-cancer effects of black garlic. According to research, this effect is mainly due to the reduction in the production of pro-inflammatory cytokines, as well as the ability to scavenge free oxygen radicals and induce apoptosis. In addition, the phytochemicals contained in it have antiproliferative and antiangiogenic properties and inhibit the growth of cancer cells. Black garlic is a valuable source of biologically active substances that can support anti-inflammatory and anti-cancer therapy. Compared to Allium sativum, black garlic has fewer side effects and is easier to consume.