Extraction method and application of black garlic extract

Abstract

The invention discloses an extraction method and application of a black garlic extract. The extraction method comprises the following steps: fermenting fresh garlic into black garlic in a high-temperature and high-humidity liquid state fermentation manner, then inactivating an activating enzyme allinase in the black garlic by adopting a microwave enzyme inactivation method, selecting ethanol with the volume fraction of 26% as an extraction solvent, centrifuging a solution containing the black garlic extract to obtain supernate, combining, and drying until the weight is constant, so as to obtain the black garlic extract. According to the invention, alliin in the black garlic extract is taken as an object, a microwave enzyme deactivation process preparation method is optimized, the action mechanism of the black garlic extract is explored through combination of network pharmacology target function prediction and in-vivo and in-vitro antioxidant experiments, and meanwhile, the black garlic extract is applied to staple food for pets for the first time; the effects in the large health fields such as aging resistance are explored, and the actual effects and industrial production are verified through feeding tests of pet cats.

Description

Technical Field

[0001] The invention belongs to the technical field of biomedicine, and particularly relates to an extraction method of black garlic extract and application thereof. Background Art

[0002] Garlic is probably one of the earliest known medicinal plants and has been used to treat a variety of human diseases since ancient times. The main medicinal effects of garlic include lowering blood pressure and cholesterol, fighting infection, and preventing cancer. Garlic contains about 33 sulfur-containing active ingredients, among which the main ingredient, alliin (S-allyl-L-cysteine ​​Sulfoxid, SACS, Allicin), can be quickly absorbed and metabolized. Alliin is a precursor of allicin. It is easily soluble in water, odorless, non-volatile, and has a stereochemical structure centered on carbon and sulfur atoms. It is the main source of medicinal and flavor compounds produced by garlic plants when tissues are damaged. Studies have shown that garlic can reduce total cholesterol concentration by about 10% and help improve the ratio of high-density lipoprotein (HDL) to low-density lipoprotein (LDL). Garlic can be used as a mild antihypertensive drug, which can reduce blood pressure by 5-7%. Garlic also inhibits platelet aggregation and enhances fibrinolytic activity, thereby reducing thrombi on damaged endothelial cells. Another important use of garlic is anti-diabetic. Garlic controls blood sugar levels through multiple mechanisms. In vitro studies and animal data also suggest that garlic may help prevent certain solid tumors. Therefore, garlic has also shown effectiveness in cancer prevention. Other proposed uses of garlic include liver protection, anthelmintic, anti-inflammatory, antioxidant, antifungal, and wound healing.

[0003] Compared with fresh garlic, black garlic is a food made from fresh garlic after being processed under high temperature and high humidity conditions for a certain period of time. The processed garlic tastes softer and sweeter, reducing the original pungent smell of garlic. While retaining the ingredients, it also further improves the nutritional value of garlic. The antioxidant activity of black garlic is higher than that of fresh garlic, but its efficacy and mechanism of action deserve further study. Summary of the invention

[0004] In order to overcome the deficiencies of the prior art, the object of the present invention is to provide a method for extracting black garlic extract and application thereof.

[0005] The technical scheme for achieving the purpose of the present invention is as follows: A method for extracting a black garlic extract comprises the following steps: firstly fermenting fresh garlic into black garlic by a high-temperature and high-humidity liquid fermentation method, then inactivating the activated enzyme allinase in the black garlic by a microwave inactivation method, selecting 26% by volume ethanol as an extraction solvent, centrifuging a solution containing the black garlic extract to obtain a supernatant, combining the supernatants, and drying to a constant weight to obtain the black garlic extract.

[0006] The extraction method has a solid-liquid ratio of 5:3, a fermentation temperature of 80° C., and a fermentation time of 7 days.

[0007] A functional cat food comprises 0.1% by weight of black garlic extract and is used for preventing and improving the liver function of pet cats.

[0008] The cat food is a complete cat food for basic cats containing 0.1% black garlic extract by weight, and the formula is as follows: Frozen chicken breast 80%, frozen chicken heart 5.0%, frozen chicken liver 5%, sweet potato powder 3%, egg yolk powder 1%, chicken fat 1%, seaweed polysaccharide 0.2%, cellulose 0.2%, yeast extract 0.2%, black garlic extract 0.1%, and the rest are additives.

[0009] The additives include taurine, vitamin A acetate, vitamin D3, DL-a-tocopherol acetate, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, D-calcium pantothenate, folic acid, D-biotin, glycine iron chelate, glycine copper chelate, amino acid manganese complex, amino acid zinc complex, calcium iodate, yeast selenium, choline chloride, calcium carbonate, and rosemary extract.

[0010] A functional cat food, wherein the basic cat food contains 0.1% by weight of black garlic extract for anti-aging.

[0011] The application of black garlic extract in establishing a Caenorhabditis elegans model is used to explore the mechanism by which allicin prolongs the lifespan of Caenorhabditis elegans and improves stress response.

[0012] The application of black garlic extract in establishing a Caenorhabditis elegans model was used to explore the mechanism by which allicin improves and alleviates liver lesions.

[0013] Beneficial effects of the present invention: The present invention takes alliin in black garlic extract as the object, optimizes the preparation method of microwave enzyme inactivation process, explores the mechanism of action of black garlic extract through network pharmacology target function prediction combined with in vivo and in vitro antioxidant experiments, and applies black garlic extract to pet staple food for the first time to explore its effect in the field of anti-aging and other health, and verifies the actual effect and industrial production through feeding experiments on pet cats. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 Effect of different material-liquid ratios on total acid of liquid fermented black garlic.

[0015] Figure 2 Effect of different temperatures on total acid of liquid fermented black garlic.

[0016] Figure 3(A) is the antioxidant property test of black garlic extract (reducing power of alliin).

[0017] Figure 3 (B) is the antioxidant property test of black garlic extract (reducing power of VC standard solution).

[0018] Figure 3 (C) is the antioxidant property test of black garlic extract (the relationship between alliin dilution multiple and DPPH scavenging rate).

[0019] Figure 3 (D) is the antioxidant property test of black garlic extract (relationship between VC concentration and DPPH scavenging rate).

[0020] Figure 3 (E) is the antioxidant property test of black garlic extract (ABTS free radical scavenging ability of black garlic extract).

[0021] Figure 3 (F) is the antioxidant property test of black garlic extract (ABTS free radical scavenging ability of VC solution).

[0022] Figure 4 (The antioxidant protective effect of garlic extract on Caenorhabditis elegans (survival curves of Caenorhabditis elegans in different treatment groups).

[0023] Figure 5 (A) is a network pharmacology analysis of the mechanism of alliin in treating alcoholic liver disease (venny diagram of the intersection of alliin and ALD targets).

[0024] Figure 5(B) is a network pharmacology analysis of the mechanism of alliin in treating alcoholic liver disease (PPI network diagram of alliin targets and ALD intersection targets).

[0025] Figure 5(C) is a network pharmacology analysis of the mechanism of alliin in treating alcoholic liver disease (biological process (BP) enrichment analysis bubble diagram).

[0026] Figure 5(D) is a network pharmacology analysis of the mechanism of alliin in treating alcoholic liver disease (cellular component (CC) enrichment analysis bubble diagram).

[0027] Figure 5(E) is a network pharmacology analysis of the mechanism of alliin in treating alcoholic liver disease (molecular function (MF) enrichment analysis bubble chart).

[0028] Figure 5(F) is a network pharmacology analysis of the mechanism of alliin in treating alcoholic liver disease (KEGG enrichment analysis bubble diagram). DETAILED DESCRIPTION

[0029] The specific implementation modes of the present invention are further described in detail below with reference to the accompanying drawings.

[0030] Example 1: Optimization of black garlic production process and alliin extraction Step 1: Black garlic fermentation. The garlic is selected by high quality and 1 to 2 layers of skin and pedicles are removed. After washing, high temperature and high humidity liquid fermentation is carried out, and the finished black garlic is finally obtained by quality inspection. The processing humidity is 80%, the processing temperature is 70 ° C, and the processing time is 168 h (i.e., 7 days). The fermentation parameters are as follows: the material-liquid ratio is 5:0, 5:2, 5:3 and 5:4; the fermentation temperature is 70 ° C, 80 ° C and 90 ° C, and the fermentation cycle is 7 days. The purpose of this embodiment is to optimize the extraction method to improve the fermentation efficiency of active substances in black garlic, so the fermentation parameters are evaluated by measuring the total acid (g / kg) content.

[0031] Step 2: In this experiment, the microwave enzyme inactivation method was selected. The microwave power was selected as 300W, and the enzyme inactivation time was selected as 30s, 60s, and 90s respectively.

[0032] Step 3: Drying the black garlic extract. Select 26% ethanol by volume as the extraction solvent, extract for 60 minutes, centrifuge the solution containing the black garlic extract to obtain the supernatant, combine them, and dry them to constant weight to obtain the black garlic extract solid powder.

[0033] Step 4: Preparation of black garlic extract solution. Accurately weigh 10.0 g of black garlic solid powder sample, add 100 mL of 10% pure methanol (volume fraction), crush with a juicer until the sample is a thin paste, ultrasonic (intensity 70%) at room temperature for 15 min, filter with filter paper, take the clarified filtrate in a centrifuge tube, centrifuge at 8000 r·min-1 for 15 min, dilute the supernatant to a 250 mL volumetric flask, and dilute to the mark with the extract. This step is used to determine the antioxidant capacity of black garlic extract.

[0034] The test results are as follows: The purpose of this extraction method is to improve the extraction efficiency of allicin, so the fermentation efficiency is one of the keys affecting the extraction efficiency. The purpose of fermentation is to increase the content of allicin, and the total acid is used to evaluate the results. Figure 1 and Figure 2 As shown in the figure, under different fermentation parameters, the total acid content of most groups reached its peak around 6 days of fermentation. When the acidity of black garlic reached 50g / kg, the time required for each material-liquid ratio of 5:0, 5:1, 5:2, 5:3, and 5:4 was 5 days, 5 days, 7 days, 7 days, and more than 7 days, respectively. It can be seen from the trend (such as Figure 1 As shown in the figure, the higher the water content, the longer it takes to reach the same acidity. When the material-liquid ratio is 5:0, the fermentation time to peak is the shortest, and when it is 5:4, it is the longest. Considering the economic value, when the material-liquid ratio is 5:3, the time to peak is moderate, and the amount of black garlic added is also low. In addition, the fermentation efficiency at different temperatures is also compared (such as Figure 2As shown in the figure, the higher the temperature, the shorter the time it takes for the total acid to reach its peak. Considering the economic benefits, the fermentation temperature was selected to be 80°C. Too high a temperature (90°C) has no significant effect on improving the fermentation efficiency and is costly. Too low a fermentation temperature (70°C) will reduce the fermentation efficiency and take a longer time.

[0035] Example 2, Antioxidant Capacity Detection of Black Garlic Extract Reducing power determination Dilute the black garlic extract to different concentration gradients. Take 36mL of the gradient diluted black garlic extract, add 247mL of phosphate buffer (0.2mol / L, pH=6.6) and 250mL of 1% potassium ferricyanide solution, and mix well. React at 50℃ for 30min, add 250μL of 10% trichloroacetic acid, and let stand for 10min. Take 100μL of supernatant, add 100μL of deionized water, and then add 20μL of 10% ferric chloride solution. Add the prepared solution to the ELISA plate three times and measure the absorbance at 700nm. Replace the black garlic extract with a series of VC solutions, and the other conditions are the same. The resulting solution is used as a control. As shown in Figure 3(A) and Figure 3(B).

[0036] 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid, ABTS) activity assay Take 1mL of black garlic extract and 1mg / L of VC solution and dilute them to different concentration gradients respectively. Take 8μL of the gradient diluted black garlic extract, add 200μL of ABTS free radical PBS solution and 12μL of PBS solution and mix well. At the same time, deionized water was used instead of black garlic extract as the blank group. Take 8μL of black garlic extract and add 212μL of PBS solution and mix well as a model control. After adding the sample, react at 30℃ for 1h, and measure the absorbance at 734nm. The black garlic extract was replaced by gradient diluted VC solution. Other conditions were the same, and the resulting solution was used as a positive control. Two parallels were made for each mass concentration. The results are as follows Figure 3(E) , 3(F) shown.

[0037] 2,2-Diphenyl-1-picrylhydrazyl (DPPH) activity assay Dilute the black garlic extract to different concentration gradients. Take 400 μL of the gradient diluted black garlic extract, add 800 μL of 0.1 mmol / L DPPH-methanol solution and 90 μL of 50 mmol / L Tris-HCl buffer, mix well, place in a 25°C incubator away from light for 30 minutes, and measure the absorbance at 517 nm. Perform 3 parallel experiments in each group. Use VC solutions of different mass concentrations to dilute the VC stock solution instead of the black garlic extract as a positive control, and do 2 parallels for each mass concentration. The results are as follows: Figure 3(C) , 3(D) shown.

[0038] The test results are as follows: Black garlic extract contains high concentrations of alliin, phenols, and flavonoids, and has strong superoxide dismutase (SOD) activity, all of which improve the antioxidant capacity of black garlic extract. Therefore, its antioxidant activity was evaluated by a variety of in vitro antioxidant indicators, including reducing power, DPPH free radical scavenging rate, and ABTS free radical scavenging rate. It can be seen that as the dilution multiple of black garlic extract increases, the DPPH free radical scavenging rate decreases. When the dilution multiple is 50x, the DPPH free radical scavenging rate reaches 95%, which is equivalent to 0.1mg / mL Vc solution. In addition, the reducing power and ABTS free radical scavenging rate of black garlic extract are also close to those of Vc standard solution. These results show that black garlic extract has good in vitro antioxidant activity, and its 50x dilution effect is equivalent to Vc, which has great application potential.

[0039] Example 3: Detection of the protective effect of black garlic extract on oxidative damage in Caenorhabditis elegans Model organism Caenorhabditis elegans (C. elegans): As a health food, black garlic has gradually become more popular in recent years. The unique sulfur-containing active substance alliin has antioxidant, anti-inflammatory and immunomodulatory effects. The unique advantages of C. elegans make it an optimal biological model for anti-aging research. A large number of anti-aging drugs are screened out through C. elegans. Through lifespan experiments, the effect of alliin and related sulfides on the lifespan of nematodes can be explored. The gene regulatory network of C. elegans is very sensitive to changes in environmental factors and produces stress responses to some environmental factors such as drugs, poisons, temperature, and stress. By studying the stress response mechanism of C. elegans, we can deeply understand the molecular basis of biological adaptation to the environment and the impact of the environment on health and disease.

[0040] ① Nematode amplification and synchronization Take a piece of prepared nematode NGM culture medium, add 800μl of E. coli OP50 solution, shake well, and blow dry. Prepare a clean culture medium with many nematodes in advance. After sterilizing the scalpel, select the area with many nematodes to cut a small piece and place it upside down in the center of the new culture medium. Culture it in a 20℃ constant temperature incubator for 2 days. Select a culture medium containing a large number of hermaphroditic nematodes in the egg-laying period, blow the culture medium several times with M9 buffer, and then add 2mL of nematode lysis solution. After the lysis is complete, transfer the washed eggs to the nematode NGM culture medium and culture it in a 20℃ constant temperature incubator for 48h.

[0041] ② Regulation of antioxidant level of nematodes by black garlic extract A blank control group, a model group, and five groups of NGM culture media containing 40uL / mL, 80uL / mL, and 160uL / mL black garlic extract were prepared respectively, and about 20 synchronized Caenorhabditis elegans were selected from each group; 10μL of 15% hydrogen peroxide was added to the culture medium of each group, and the number of surviving Caenorhabditis elegans was recorded every half an hour until all the nematodes died; a survival curve was drawn based on the survival and death time of the nematodes.

[0042] The experimental results are as follows: The oxidative damage model of Caenorhabditis elegans was established by stimulating it with hydrogen peroxide, and the nematodes were protected by three concentrations of black garlic extract: low (40μl / mol), medium (80μl / mol), and high (160μl / mol). The results showed that ( Figure 4 , Table 1), the oxidative damage caused by hydrogen peroxide significantly reduced the average lifespan of nematodes from 178 minutes to 96 minutes. After treatment with black garlic extract, especially the medium-dose and high-dose groups, significant antioxidant protection effects were shown. The average lifespan of nematodes in the medium-dose group was significantly higher than that in the model group, while the high-dose group increased the average lifespan of nematodes to a level that was not significantly different from the blank group. This shows that the in vivo antioxidant activity of black garlic extract has also been strongly verified, and the experimental results suggest that black garlic extract has a potential role in anti-aging and prolonging life.

[0043] Table 1 shows the antioxidant protective effect of garlic extract on Caenorhabditis elegans (average lifespan and maximum lifespan of Caenorhabditis elegans in different treatment groups)

[0044] Example 4: Screening targets and network construction using alcoholic liver disease as a model Alliin targets were obtained by “fishing” using the CHEMBL database, and alliin targets were collected through databases such as SwissTargetPrediction, obtaining 146 targets. The disease “alcoholic liver disease” was searched through the OMIM database and GeneCards data database, obtaining 1211 targets. 88 common targets of alliin-alcoholic liver disease were sorted out and imported into the String platform. The “Organism” option was set to select “Homo Sapiens” for analysis, and the network topology analysis was performed using Cytoscape 3.9.1 software.

[0045] In order to clarify the biological functions of the key targets of alliin and alcoholic liver disease and their relationship with various signaling pathways in the body, the intersection targets of alliin and alcoholic liver disease were entered in the DAVID online database (https: / / david.ncifcrf.gov / home.jsp), the name list of the target genes was entered and the species was limited to "homo sapiens", and the G0 enrichment data was obtained. The data was exported and representative entries were selected for G0 (gene ort o1oa) biological process enrichment analysis to obtain the biological reaction processes involved in alliin and alcoholic liver disease at the targets, the molecular functions they have and the cellular locations where they are located. In addition, the G0 functional enrichment analysis bubbles were drawn using the online drawing website-BioLadder (https: / / www.bioladder.cn / web / # / pro / cloud). At the same time, "KEGG_PATHWAY" was selected in Pathwany in the DAVID online database (https: / / david.ncifcrf.gov / home.jsp). By limiting the species to "homoszpiens", the KEGG (Kyoto Encsclopedia of Genes and Genomes) signaling pathway enrichment results can be obtained. The results are then exported and the KEGG pathway is mapped and analyzed in detail to explore the biological processes and in vivo signaling pathways involved in the potential targets of alliin for the treatment of alcoholic liver disease.

[0046] In order to further explore the medical application of alliin, this experiment used alcoholic liver disease as a model and analyzed the possible targets and pathways of alliin's effects on the disease through network pharmacology. Protein-protein interaction (PPI) relationships and gene function and pathway enrichment analysis were further carried out for the 88 common targets of alliin-alcoholic liver disease screened (Figure 5(A)-Figure 5(F)).

[0047] The results showed that in the field of gene ontology function, alliin may improve the symptoms of patients with alcoholic liver disease by improving synaptic chemical transmission, locomotory behavior, and the ability to respond to exogenous stimuli (xenobiotic stimulus), and prevent further liver cell damage. In addition, in terms of KEGG pathways, alliin may improve the ability of liver cells to resist oxidative damage and alleviate the symptoms of alcoholic liver disease by regulating neuroactive ligand-receptor interaction, glutamate synapse, and other metabolic pathways including glutamate metabolism.

[0048] According to the cat's body condition score (BCS), the score of overweight domestic cats is above 6 points, that is, the ribs are not obvious, the cats have obvious fat accumulation, the waist is slightly flat, the abdomen is slightly protruding, and most cats are accompanied by mild fatty liver. 15 overweight cats (BCS>6) of similar age and weight were selected and randomly divided into 3 groups, 5 in each group. Group A was the control group, fed with basic cat-specific full-price cat food, Group B was the low-dose experimental group, fed with basic cat-specific full-price cat food containing 0.1% black garlic extract by mass, and Group C was the high-dose experimental group, fed with basic cat-specific full-price cat food containing 0.3% black garlic extract, and fed continuously for 6 weeks.

[0049] The formula of basic complete cat food for cats is as follows: Raw material composition: 80% frozen chicken breast, 5.0% frozen chicken heart, 5% frozen chicken liver, 3% sweet potato powder, 1% egg yolk powder, 1% chicken oil, 0.2% seaweed polysaccharide, 0.2% cellulose, and 0.2% yeast extract.

[0050] Additive composition: glycerol, taurine, salt, L-calcium lactate, ferrous sulfate, zinc sulfate, copper sulfate, magnesium sulfate, manganese sulfate, potassium iodide, choline chloride, vitamin A acetate, vitamin D3, dl-α-tocopherol acetate, vitamin K3, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, D-calcium pantothenate, biotin, folic acid.

[0051] The detection indicators are shown in Tables 2 and 3: body weight, food intake, stool conditions, and liver function indicators (alanine aminotransferase ALT, aspartate aminotransferase AST, alkaline phosphatase ALP, glutamyl transferase GGT, and total bilirubin TBIL).

[0052]

[0053]

[0054] The feeding results are as follows. Before feeding, the average weights of the three groups were close, ranging from 6.31 to 6.43 kg. After feeding, the weights of the low-dose group and the high-dose group decreased slightly, while the control group remained almost the same, and the stool was normal. In terms of liver function indicators, the average total bilirubin TBIL of the 15 cats before feeding was close to the critical value, indicating that some experimental cats may have certain inflammation or damage to their liver function, suggesting that it may be related to overweight. After 6 weeks of feeding, the TBIL of the low-dose group and the high-dose group decreased to a certain extent, by 0.82 and 0.66, respectively. In terms of other liver function indicators, alanine aminotransferase ALT is one of the most sensitive indicators of liver function damage. The average value of the experimental cats is within the normal range. The low-dose group decreased by 11.27 after 8 weeks of feeding, the high-dose group decreased by 12.31, and the control group decreased by 0.82, which was basically unchanged. In addition, the aspartate aminotransferase AST, alkaline phosphatase ALP and glutamyl transferase GGT in the low-dose and high-dose groups were reduced to varying degrees. The feeding results showed that adding different doses of black garlic extract can improve some liver function indicators of overweight cats, but the difference in the improvement effect between adding 0.1% and 0.3% was not obvious, suggesting that black garlic extract has a certain preventive and therapeutic effect on cat liver function.

[0055] The above are only some specific embodiments of the present invention. It should be noted that the present invention is not limited to the above embodiments, and there can be many other variations, including parameter changes in the process of black garlic extract (without affecting the core process), the application of black garlic extract on other pet models (normal-sized dogs and cats, obese-sized dogs and cats, etc.), and changing the addition ratio of black garlic extract. The above content is only an example and explanation of the present invention. The technicians in the technical field can make various modifications or supplements to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the invention or exceed the scope defined by the claims, they should all belong to the protection scope of the present invention.

Claims

1. A method for extracting black garlic extract, characterized in that, The steps are as follows: fresh garlic is first fermented into black garlic by a high temperature and high humidity liquid fermentation method, and then the activating enzyme allinase in the black garlic is inactivated by a microwave inactivation method, 26% volume fraction ethanol is selected as the extraction solvent, the solution containing the black garlic extract is centrifuged to obtain the supernatant, and then combined and dried to constant weight to obtain the black garlic extract.

2. The extraction method according to claim 1, characterized in that The fermentation parameters were as follows: the material-liquid ratio was 5:3, the fermentation temperature was 80°C, and the fermentation time was 7 days.

3. A functional cat food, characterized in that: The invention comprises 0.1% by weight of black garlic extract, which is used for preventing and improving the liver function of pet cats.

4. The cat food according to claim 3, characterized in that The basic complete cat food contains 0.1% black garlic extract by weight, and the formula is as follows: Frozen chicken breast 80%, frozen chicken heart 5.0%, frozen chicken liver 5%, sweet potato powder 3%, egg yolk powder 1%, chicken fat 1%, seaweed polysaccharide 0.2%, cellulose 0.2%, yeast extract 0.2%, black garlic extract 0.1%, and the rest are additives.

5. The cat food according to claim 4, characterized in that The additives include taurine, vitamin A acetate, vitamin D3, DL-a-tocopherol acetate, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, D-calcium pantothenate, folic acid, D-biotin, glycine iron chelate, glycine copper chelate, amino acid manganese complex, amino acid zinc complex, calcium iodate, yeast selenium, choline chloride, calcium carbonate, and rosemary extract.

6. The cat food according to claim 3, characterized in that The method for extracting the black garlic extract is as described in claim 1.

7. A functional cat food, characterized in that: The basic cat food contains 0.1% black garlic extract by mass for anti-aging.

8. The cat food according to claim 7, characterized in that The extraction method of the black garlic extract is as described in claim 1.

9. Application of black garlic extract in establishing a Caenorhabditis elegans model, characterized in that: Used to explore the mechanism of allicin in extending the lifespan of Caenorhabditis elegans and improving stress response; the extraction method of the black garlic extract is as described in claim 1.

10. Application of black garlic extract in establishing a Caenorhabditis elegans model, characterized in that: Used to explore the mechanism of allicin in improving and relieving liver lesions; the extraction method of black garlic extract is as described in claim 1.

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