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S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development.
Compr Rev Food Sci Food Saf. 2022 05; 21(3):2665-2687.CR

Abstract

S-allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti-apoptotic, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0-1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC-containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value-added garlic products.

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Authors+Show Affiliations

Yudhistira B
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China. Department of Food Science and Technology, Sebelas Maret Univeristy, Surakarta City, Central Java, Indonesia.
Punthi F
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.
Lin JA
Graduate Institute of Food Safety, National Chung Hsing University, Taichung City, Taiwan, Republic of China.
Sulaimana AS
Department of Agro-industrial Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia.
Chang CK
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.
Hsieh CW
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China. Department of Medical Research, China Medical University Hospital, Taichung City, Taiwan, Republic of China.

MeSH

AntioxidantsBiological ProductsCysteineFood HandlingGarlic

Pub Type(s)

Journal Article
Review
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

35355410

Citation

Yudhistira, Bara, et al. "S-Allyl Cysteine in Garlic (Allium Sativum): Formation, Biofunction, and Resistance to Food Processing for Value-added Product Development." Comprehensive Reviews in Food Science and Food Safety, vol. 21, no. 3, 2022, pp. 2665-2687.
Yudhistira B, Punthi F, Lin JA, et al. S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. Compr Rev Food Sci Food Saf. 2022;21(3):2665-2687.
Yudhistira, B., Punthi, F., Lin, J. A., Sulaimana, A. S., Chang, C. K., & Hsieh, C. W. (2022). S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2665-2687. https://doi.org/10.1111/1541-4337.12937
Yudhistira B, et al. S-Allyl Cysteine in Garlic (Allium Sativum): Formation, Biofunction, and Resistance to Food Processing for Value-added Product Development. Compr Rev Food Sci Food Saf. 2022;21(3):2665-2687. PubMed PMID: 35355410.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. AU - Yudhistira,Bara, AU - Punthi,Fuangfah, AU - Lin,Jer-An, AU - Sulaimana,Andi Syahrullah, AU - Chang,Chao-Kai, AU - Hsieh,Chang-Wei, Y1 - 2022/03/30/ PY - 2022/01/25/revised PY - 2021/10/25/received PY - 2022/02/18/accepted PY - 2022/4/1/pubmed PY - 2022/5/25/medline PY - 2022/3/31/entrez KW - S-allyl cysteine KW - bioactivity KW - black garlic KW - health benefit KW - processing method SP - 2665 EP - 2687 JF - Comprehensive reviews in food science and food safety JO - Compr Rev Food Sci Food Saf VL - 21 IS - 3 N2 - S-allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti-apoptotic, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0-1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC-containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value-added garlic products. SN - 1541-4337 UR - https://www.unboundmedicine.com/medline/citation/35355410/S_Allyl_cysteine_in_garlic__Allium_sativum_:_Formation_biofunction_and_resistance_to_food_processing_for_value_added_product_development_ DB - PRIME DP - Unbound Medicine ER -