Method for producing dried elephant black garlic powder and dried elephant black garlic powder prepared using the same

Abstract

The present invention relates to a method for manufacturing elephant black garlic powder and elephant black garlic powder manufactured using the same. More specifically, it relates to a method for manufacturing elephant black garlic powder with a short manufacturing time by aging elephant garlic in a powdered state and elephant black garlic powder manufactured using the same.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing elephant black garlic powder and elephant black garlic powder manufactured using the same. More specifically, the invention relates to a method for manufacturing elephant black garlic powder comprising the steps of: drying elephant garlic to powder; mixing the powdered elephant garlic with water; and aging the mixture to produce elephant black garlic powder, and elephant black garlic powder manufactured using the same. Background Technology

[0003] Garlic (Allium sativum) is a spice widely cultivated in Korea, China, India, Southern Europe, and other regions, and is also used as a pharmaceutical material due to its anticancer and antioxidant effects.

[0004] However, because garlic has a distinctive spicy taste and aroma, excessive consumption can irritate the gastrointestinal system and cause gastrointestinal damage. It is generally known that heating garlic alters these pungent smells and tastes, producing a sweeter flavor and softening the odor. Therefore, black garlic, produced by heat treatment, has been developed to mitigate the side effects caused by the pungent smell and aroma of garlic.

[0005] Meanwhile, elephant garlic (Allium ampeloprasum) is a plant belonging to the genus Allium; it is about 10 times larger than regular garlic and is also called King Garlic, Giant Garlic, or Ungnye Garlic. Elephant garlic is large enough to weigh up to 450g and has a mild, sweet flavor; therefore, it is more convenient to consume than regular garlic and has the advantage of alleviating gastrointestinal damage caused by the characteristic spiciness of regular garlic. Furthermore, its allicin content, which has sterilizing and antibacterial properties, is similar to that of regular garlic, while its scordinin content, which has nourishing and invigorating functions, is twice that of regular garlic, making it highly valuable as a food ingredient.

[0006] Conventional black garlic manufacturing methods require a long time of about 10 days, as they involve low-temperature aging, fermentation aging, and drying stages. However, this is inefficient due to the extremely long duration, and there is a problem that it takes even longer to manufacture elephant black garlic, especially since elephant garlic is much larger than regular garlic. Prior art literature

[0008] Republic of Korea Registered Patent Publication No. 10-1300048 The problem to be solved

[0009] The objective of the present invention is to provide a method for producing elephant black garlic powder with a short manufacturing time by aging elephant garlic in a powdered state.

[0010] Another objective of the present invention is to provide elephant black garlic powder with a short manufacturing time by manufacturing it using the method according to the present invention.

[0011] The technical problems that the invention aims to solve are not limited to those mentioned above, and other unmentioned technical problems can be clearly understood by those skilled in the art from the description of the invention. means of solving the problem

[0013] The present invention provides a method for producing elephant black garlic powder comprising the steps of: drying elephant garlic to powder; mixing the powdered elephant garlic with water; and aging the mixture to produce elephant black garlic powder.

[0014] In the present invention, the step of drying and pulverizing the elephant garlic is characterized by drying the elephant garlic at 60 to 80°C for 1 to 3 days to pulverize it.

[0015] In the present invention, the step of mixing the powdered elephant garlic and water is characterized by mixing the powdered elephant garlic and water in a weight ratio of 1:1 to 3.

[0016] In the present invention, the step of aging the mixture to produce elephant black garlic powder is characterized by aging the mixture at 60 to 80°C for 4 to 6 days.

[0017] The present invention provides elephant black garlic powder produced by the method according to the present invention.

[0018] In the present invention, the elephant black garlic powder is characterized by having a total polyphenol content of 1.4 to 1.8 mg / g.

[0019] In the present invention, the elephant black garlic powder is characterized by having a total flavonoid content of 0.28 to 0.38 mg / g.

[0020] In the present invention, the elephant black garlic powder is characterized by having a total pyruvate content of 1.3 to 1.6 mg / g.

[0021] In the present invention, the elephant black garlic powder is characterized by having an S-allyl cysteine ​​(SAC) content of 0.2 to 0.3 mg / g. Effects of the invention

[0023] The present invention can provide a method for producing elephant black garlic powder with a short manufacturing time by aging elephant garlic in a powdered state.

[0024] In addition, the present invention can provide elephant black garlic powder with a short manufacturing time by manufacturing it using the method according to the present invention.

[0025] The effects of the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art from the description in the claims. Brief explanation of the drawing

[0027] Figure 1 is a schematic diagram showing the method for manufacturing elephant black garlic powder of the present invention. Figure 2 is a graph showing the results of the cytotoxicity evaluation of elephant black garlic powder on Raw 264.7 cells. Figure 3 is a graph showing the results of the evaluation of the anti-inflammatory activity of elephant black garlic powder. Figure 4 is a graph showing the results of the cytotoxicity evaluation of elephant black garlic powder on SW480 cells. Figure 5 is a graph showing the results of the evaluation of the anticancer activity of elephant black garlic powder. Specific details for implementing the invention

[0028] The terms used in this specification have been selected based on currently widely used general terms whenever possible, taking into account their functions in the present invention; however, these terms may vary depending on the intent of those skilled in the art, case law, the emergence of new technologies, etc. Additionally, in specific cases, terms have been arbitrarily selected by the applicant, and in such cases, their meanings will be described in detail in the relevant description of the invention. Therefore, the terms used in this invention should be defined not merely by their names, but based on their meanings and the overall content of the invention.

[0029] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0030] Numerical ranges include the values ​​defined in the above ranges. All maximum numerical limits given throughout this specification include all lower numerical limits as clearly written. All minimum numerical limits given throughout this specification include all higher numerical limits as clearly written. All numerical limits given throughout this specification will include all better numerical ranges within a wider numerical range, as clearly written.

[0032] The present invention will be described in detail below.

[0034] Method for manufacturing elephant black garlic powder

[0035] The present invention provides a method for manufacturing elephant black garlic powder. The manufacturing method may include the step of drying elephant garlic to powderize it; and the step of mixing the powdered elephant garlic with water.

[0036] The step of drying and pulverizing the elephant garlic above is a step of pulverizing elephant garlic, which is larger than ordinary garlic, before aging to produce black elephant garlic within a short period of time, and the elephant garlic can be dried at 60 to 80°C for 1 to 3 days to pulverize it. The drying method may include freeze-drying, hot-air drying, vacuum drying, vacuum drying, boiling drying, or spray drying, and preferably, hot-air drying may be used.

[0037] The step of mixing the powdered elephant garlic and water is a step of mixing the powdered elephant garlic with water to mature it into black garlic, wherein the powdered elephant garlic and water can be mixed in a weight ratio of 1:1 to 3, and preferably, the powdered elephant garlic and water can be mixed in a weight ratio of 1:2.

[0038] The step of aging the above mixture to produce elephant black garlic powder; is a step of aging the mixture of the powdered elephant garlic and water to produce elephant black garlic powder in a short period of time, wherein the mixture can be aged at 60 to 80°C for 4 to 6 days, preferably the mixture can be aged at 65 to 75°C for 4.5 to 5.5 days, and more preferably the mixture can be aged at 70°C for 5 days.

[0040] Elephant black garlic powder

[0041] The present invention provides elephant black garlic powder prepared according to the method for preparing elephant black garlic powder described above.

[0042] In one experimental example of the present invention, the elephant black garlic powder is characterized by having a pH of 4.6 to 4.8 and an acidity of 7.3 to 7.7%. In addition, the elephant black garlic powder is characterized by having a total sugar content of 100 to 150 mg / g, preferably 120 to 130 mg / g, and the elephant black garlic powder is characterized by having a reducing sugar content of 18 to 21 mg / g.

[0043] In one experimental example of the present invention, the elephant black garlic powder is characterized in that the total polyphenol content is 1.4 to 1.8 mg / g, the total flavonoid content is 0.28 to 0.38 mg / g, the total pyruvate content is 1.3 to 1.6 mg / g, and the S-allyl cysteine ​​(SAC) content is 0.2 to 0.3 mg / g.

[0044] In one experimental example of the present invention, the DPPH radical scavenging activity of the elephant black garlic powder is characterized as being 55 to 65%, and the DPPH radical scavenging activity is characterized as being calculated through the following Formula 1.

[0046] [Equation 1]

[0047]

[0049] The embodiments of the present invention are described in detail below, but it is obvious that the present invention is not limited by the following embodiments.

[0051] Example 1. Preparation of Elephant Black Garlic Powder

[0052] 1 kg of commercially available elephant garlic was purchased and used. The 1 kg of the purchased elephant garlic was hot-air dried at 70°C for 24 hours and then powdered. The powdered elephant garlic and water were mixed in a weight ratio of 1:2, and the mixture was aged at 70°C for 5 days to produce black elephant garlic powder. The method for preparing black elephant garlic powder according to Example 1 is schematically illustrated in FIG. 1.

[0054] Comparative Example 1. Preparation of elephant garlic

[0055] The elephant garlic (Alium ampeloprasum var. ampeloprasum) used in this study was produced in Haenam-gun, Jeollanam-do, and was purchased from a partner company of Jangsajang Market. After washing the elephant garlic, the outer skin was removed, and the garlic cloves were used as samples.

[0057] Comparative Example 2. Preparation of Elephant Black Garlic

[0058] Elephant black garlic was prepared by removing only the stem portion while including the skin, washing it, and aging it at 65°C for 10 days, and for analysis, the black garlic cloves with the skin removed were used as a sample.

[0060] Comparative Example 3. Preparation of Elephant Garlic Powder

[0061] Elephant garlic powder was prepared by washing and peeling the cloves, cutting them into appropriate sizes, drying them in hot air at 70°C for 24 hours, and then grinding them.

[0063] Experimental Example 1. Analysis of General Components of Elephant Black Garlic Powder

[0064] The general components of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder prepared in Example 1 and Comparative Examples 1 to 3 were analyzed. The samples prepared in Example 1 and Comparative Examples 1 to 3 were each mixed with 70% ethanol in a ratio of 1:5, extracted in a 60°C shaking incubator for 30 minutes, and then centrifuged at 1200 rpm for 10 minutes. The centrifuged liquid was filtered using filter paper (Whatman No. 2, Whatman International Ltd.), diluted to 50 mL, and used in the experiment of Experimental Example 1.

[0065] The general components measured in Experimental Example 1 above were moisture content, crude ash content, crude protein content, and crude fat content, and the results of Experimental Example 1 above are listed in Table 1.

[0066] Moisture content was measured using the atmospheric pressure heating and drying method, crude ash content was measured by incineration at 550°C, crude protein content was measured using the semi-micro Kjeldahl method, and crude fat content was measured using the Soxhlet method.

[0068]

[0070] As a result of Experimental Example 1, the general components of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder prepared in Example 1 and Comparative Examples 1 to 3 did not show significant differences, but the ash content was found to be somewhat lower in the elephant black garlic powder prepared in Example 1 (Table 1).

[0072] Experimental Example 2. Analysis of pH and acidity of elephant black garlic powder

[0073] The pH and acidity of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder prepared in Example 1 and Comparative Examples 1 to 3 were measured, and the samples prepared in Example 1 and Comparative Examples 1 to 3 were extracted and used in the same manner as in Experimental Example 1.

[0074] First, to measure the pH, 45 mL of distilled water was added to each of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder samples prepared in Example 1 and Comparative Examples 1 to 3, stirred, and then centrifuged, and the pH of the supernatant was measured using a pH meter.

[0075] Next, for acidity measurement, 1 g each of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder samples prepared in Example 1 and Comparative Examples 1 to 3 was dissolved in distilled water to make 100 mL, homogenized, centrifuged at 3000 rpm for 20 minutes, and then 10 mL of the supernatant was placed in a 50 mL Erlenmeyer flask and the indicator phenolpthalein was added. 0.1N NaOH was added to the solution containing the indicator, and the point at which the color changed from colorless to yellow was set as the endpoint. The amount of 0.1N NaOH consumed was converted into lactic acid content (%). The results of Experimental Example 2 are listed in Table 2.

[0077]

[0079] As a result of Experimental Example 2, the pH was lowered and the acidity increased by aging with elephant black garlic compared to elephant garlic. More specifically, the pH of the elephant garlic prepared in Comparative Example 1 was 6.71±0.02, the pH of the elephant black garlic prepared in Comparative Example 2 was 4.97±0.01, the pH of the elephant garlic powder prepared in Comparative Example 3 was 5.96±0.04, and the pH of the elephant black garlic powder prepared in Example 1 was 4.74±0.02, with the elephant black garlic powder having the lowest pH (Table 2).

[0080] Similarly, the acidity of the elephant garlic prepared in Comparative Example 1 was 2.13±0.07, the acidity of the black elephant garlic prepared in Comparative Example 2 was 4.78±0.10, the acidity of the elephant garlic powder prepared in Comparative Example 3 was 5.06±0.56, and the acidity of the black elephant garlic powder prepared in Example 1 was 7.54±0.06, with the black elephant garlic powder having the highest acidity (Table 2).

[0082] Experimental Example 3. Analysis of Total Sugar and Reducing Sugar Content of Elephant Black Garlic Powder

[0083] The total sugars and reducing sugars of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder prepared in Example 1 and Comparative Examples 1 to 3 were measured, and the samples prepared in Example 1 and Comparative Examples 1 to 3 were extracted and used in the same manner as in Experimental Example 1.

[0084] First, to measure total sugar, 0.5 mL of each of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder samples prepared in Example 1 and Comparative Examples 1 to 3 according to the phenol-sulfuric acid method was taken, 0.5 mL of 5% phenol and 2.5 mL of surfuric acid (H2SO4) were added and mixed, and after leaving at room temperature for 30 minutes, the absorbance (ELISA Reader BioTek Instruments, Inc) was measured at 490 nm.

[0085] Next, to measure reducing sugars, the absorbance (ELISA Reader BioTek Instruments, Inc) of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder samples prepared in Example 1 and Comparative Examples 1 to 3 above was measured at 550 nm according to the DNS method.

[0086] The above total sugar and reducing sugar content were determined by applying absorbance to the calibration equation of the standard curve obtained using glucose as the standard substance, and the results of Experimental Example 3 are listed in Table 3.

[0088]

[0090] As a result of Experimental Example 3, the total sugar content did not show a significant difference among the elephant garlic, black elephant garlic, and elephant garlic powder prepared in Comparative Examples 1 to 3, but the black elephant garlic powder prepared in Example 1 showed a result of 125.14 mg / g, which is about 3 times higher than that of Comparative Examples 1 to 3 (Table 3).

[0091] In addition, compared to the reducing sugar content of elephant garlic and elephant garlic powder, the reducing sugar content increased as it was aged into black garlic, which means that the sweetness increased by aging regular garlic into black garlic (Table 3).

[0093] Experimental Example 4. Analysis of Bioactive Components of Elephant Black Garlic Powder

[0095] The bioactive components of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder prepared in Example 1 and Comparative Examples 1 to 3 were analyzed. The samples prepared in Example 1 and Comparative Examples 1 to 3 were extracted and used in the same manner as in Experimental Example 1. The bioactive components were analyzed for total polyphenol content, total flavonoid content, total pyruvate content, and S-allyl cysteine ​​(SAC) content.

[0097] 4-1. Analysis of Total Polyphenol Content

[0098] The total polyphenol compound content of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder prepared in Example 1 and Comparative Examples 1 to 3 above was measured according to the method of Folin-Ciocalteu (Folin and Denis, 1912). To 0.05 mL of each sample, Folin-Ciocalteu's phenol reagent (Sigma-Aldrich CO. St. Louis, MO, USA) and 0.95 mL of distilled water were added and left in the dark for 3 minutes. Then, 0.2 mL of 10% sodium carbonate was added, followed by 0.95 mL of distilled water, and the mixture was left in the dark for 30 minutes. The absorbance of the samples left in the dark was measured at 760 nm (ELISA Reader BioTek Instruments, Inc), and the total polyphenol content was determined from a standard curve prepared using gallic acid. The results of Experimental Example 4-1 above are listed in Table 4.

[0099] As a result of Experimental Example 4-1, the total polyphenol content of the elephant garlic prepared in Comparative Example 1 was 0.18 mg / g, the total polyphenol content of the black elephant garlic prepared in Comparative Example 2 was 1.24 mg / g, the total polyphenol content of the elephant garlic powder prepared in Comparative Example 3 was 0.41 mg / g, and the total polyphenol content of the black elephant garlic powder prepared in Example 1 was 1.65 mg / g, with the black elephant garlic powder having the highest total polyphenol content (Table 4).

[0101] 4-2. Analysis of Total Flavonoid Content

[0102] The total flavonoid content of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder prepared in Example 1 and Comparative Examples 1 to 3 was measured by the method of Nieva Moreno (NiveaMM et al. 2000). 1.5 mL of 95% ethanol was mixed with 0.5 mL of each sample, and 0.1 mL of 10% aluminum anitrate monohydrate, 0.1 mL of 1M potassium acetate, and 2.8 mL of distilled water were sequentially added to the mixture. After leaving the mixture at room temperature for 30 minutes, the absorbance was measured at 415 nm. The total flavonoid content was determined from a standard curve prepared using quercetin. The results of Experimental Example 4-2 are listed in Table 4.

[0103] As a result of Experimental Example 4-2, the total flavonoid content of the elephant garlic prepared in Comparative Example 1 was 0.02 mg / g, the total flavonoid content of the black elephant garlic prepared in Comparative Example 2 was 0.24 mg / g, the total flavonoid content of the elephant garlic powder prepared in Comparative Example 3 was 0.08 mg / g, and the total flavonoid content of the black elephant garlic powder prepared in Example 1 was 0.33 mg / g, with the black elephant garlic powder having the highest total flavonoid content (Table 4).

[0105] 4-3. Analysis of Total Pyruvate Content

[0106] The total pyruvate content of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder prepared in Example 1 and Comparative Examples 1 to 3 was analyzed. To measure the total pyruvate content, 5 mL of 10% TCA (trichloro-acetic acid) was added to 0.5 g of each sample, left for 1 hour, and then filtered through filter paper (Whatman No. 2, Whatman International Ltd.). 0.2 mL of 0.0125% dinitrophen-ylhydrazine was added to 0.2 mL of the filtrate and mixed, then reacted at 37°C for 10 minutes. 1 mL of 0.6N NaOH solution was added to the reaction solution, and the absorbance at 420 nm was measured using an ELISA Reader (BioTek Instruments, Inc). The total pyruvate content was determined using the Sandard curve calibration equation with sodium pyruvate as the standard. The results of Experimental Example 4-3 are listed in Table 4.

[0107] As a result of Experimental Example 4-3, the total pyruvate content of the elephant garlic prepared in Comparative Example 1 was 0.49 mg / g, the total pyruvate content of the black elephant garlic prepared in Comparative Example 2 was 0.71 mg / g, the total pyruvate content of the elephant garlic powder prepared in Comparative Example 3 was 0.72 mg / g, and the total pyruvate content of the black elephant garlic powder prepared in Example 1 was 1.49 mg / g, with the black elephant garlic powder having the highest total pyruvate content (Table 4).

[0109] 4-4. SAC Content Analysis

[0110] A YL HPLC System (YL9100 Plus HPLC System, Younglin, Anyang, Korea) was used to quantify the SAC content of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder prepared in Example 1 and Comparative Examples 1 to 3 above.

[0111] The above samples were each filtered through a 0.2 μm PVDF membrane filter (Milipore, Billerica, MA, USA), mixed with 70 μL of AccQ-Tag fluor borate buffer and 20 μL of AccQ-Fluor reagent, and vortexed for a few seconds. The vortexed solution was left at room temperature for 1 minute, reacted at 55°C for 10 minutes, and then analyzed using a YL HPLC system. A Capcell pak C18 (250 nm x 4.6 nm, 5 μm, Osaka, Soda, Japan) column was used, and AccQ-Tag eluent A (buffer A) and 60% acetonirile (buffer B) were used as the analytical solvents. The initial sample volume was 20 μL, and the flow rate was 1 mL / min; detection was performed using FLD (Exλ: 250 nm, Emλ: 395 nm). The gradient condition of the above Buffer B started at 10%, then increased to 20% at 10 minutes, 32% at 52 minutes, 100% at 57 minutes, 100% at 60 minutes, and 10% at 61 minutes, and was maintained for 70 minutes for analysis. The results of Experimental Example 4-4 are listed in Table 4.

[0112] As a result of Experimental Example 4-4, the total SAC content of the elephant garlic prepared in Comparative Example 1 was 0.02 mg / g, the total SAC content of the black elephant garlic prepared in Comparative Example 2 was 0.19 mg / g, the total SAC content of the elephant garlic powder prepared in Comparative Example 3 was 0.13 mg / g, and the total SAC content of the black elephant garlic powder prepared in Example 1 was 0.25 mg / g, with the black elephant garlic powder having the highest total SAC content (Table 4).

[0114]

[0116] Experimental Example 5. Analysis of Antioxidant Activity of Elephant Black Garlic Powder

[0117] A DPPH assay was performed to analyze the antioxidant activity of the elephant black garlic powder, elephant garlic, elephant black garlic, and elephant garlic powder prepared in Example 1 and Comparative Examples 1 to 3 above. The samples prepared in Example 1 and Comparative Examples 1 to 3 above were extracted and used in the same manner as in Experimental Example 1 above.

[0118] The electron donating ability (EDA) of the above sample was measured by determining the DPPH (1,1-diphenyl-2-picrylhydrazyl radical) scavenging ability according to Biois's method. 100 μL of the above sample was dispensed into a 96-well plate, and an equal amount of 0.4 mM DPPH was added. After leaving the solution at room temperature for 30 minutes, the absorbance was measured at 517 nm. The DPPH radical scavenging ability was calculated using the measured absorbance through Equation 1 below, and the results of Experimental Example 5 are listed in Table 5 below.

[0120] [Equation 1]

[0121]

[0123] As a result of Experimental Example 5, the DPPH radical scavenging activity of the elephant garlic prepared in Comparative Example 1 was confirmed to be 8.45%, the DPPH radical scavenging activity of the black elephant garlic prepared in Comparative Example 2 was 48.34%, the DPPH radical scavenging activity of the elephant garlic powder prepared in Comparative Example 3 was 9.64%, and the DPPH radical scavenging activity of the black elephant garlic powder prepared in Example 1 was 60.52%. The DPPH radical scavenging activity of the black elephant garlic powder was the best (Table 5).

[0125]

[0127] Experimental Example 6. Evaluation of Anti-inflammatory Activity of Elephant Black Garlic Powder

[0128] To evaluate the anti-inflammatory activity of the elephant black garlic powder and elephant garlic powder prepared in Example 1 and Comparative Example 3 above, the ability to inhibit NO production in macrophages (RAW264.7 cells) treated with lipoplysaccharide (LPS) was evaluated, and the samples prepared in Example 1 and Comparative Example 13 above were extracted and used in the same manner as in Experimental Example 1 above.

[0129] 5 × 10⁶ RAW264.7 cells per well in a 48-well plate 5 Cells were seeded and cultured for 24 hours in a 37°C, 5% CO2 incubator, after which inflammation was induced by treating with 3 μg / ml of LPS. The samples prepared in Example 1 and Comparative Examples 1 to 3 were treated at concentrations of 0.1, 1, 10, 100, and 1000 μg / ml, respectively, and cultured for 24 hours. After the culture, 100 μl of the supernatant from each well was seeded into a 96-well plate, 100 μl of Griess solution was added, and the mixture was reacted in a dark room for 10 minutes, after which the absorbance was measured at 540 nm. The results of Experimental Example 6 are shown as a graph in Figure 2.

[0130] As a result of Experimental Example 6, regarding the anti-inflammatory activity through NO scavenging ability in Raw 264.7 macrophages, elephant garlic powder showed high NO scavenging ability at 500 and 1000 μg / ml due to cytotoxicity, but this was the result of cell death caused by cytotoxicity. In contrast, in the case of black elephant garlic powder extract, the NO scavenging rate increased in a concentration-dependent manner without cytotoxicity at 100, 500, and 1000 μg / ml (Figs. 2 and 3).

[0132] Experimental Example 7. Evaluation of the anticancer activity of elephant black garlic powder

[0133] To evaluate the anticancer activity of the elephant black garlic powder and elephant garlic powder prepared in Example 1 and Comparative Example 3 above, normal Raw 264.7 cells and colon cancer cells SW480 were treated with the samples prepared in Example 1 and Comparative Example 3, respectively, and cell viability was measured. The samples prepared in Example 1 and Comparative Example 3 were extracted and used in the same manner as in Experimental Example 1.

[0135] First, the experimental methods and results using normal Raw 264.7 cells are explained in detail.

[0136] Raw 264.7 macrophages were used as normal cells, and the Raw 264.7 cells were cultured for 72 hours in a 37°C, 5% CO2 incubator using Dulbecco's modified Eagle's medium (DMEM) mixed with 10% Fetal bovine serum (FBS), 100 U / m / penicillin, and 100 μg / ml streptomycin.

[0137] The above-mentioned cultured Raw 264.7 cells were placed in a 96-well plate at a ratio of 2 × 10⁶ per well. 4 Cells were aliquoted and cultured in a 37°C, 5% CO2 incubator. Subsequently, the elephant garlic powder and elephant black garlic powder prepared in Example 1 and Comparative Example 3 were treated at concentrations of 0.1, 1, 10, 100, and 1000 μg / ml and cultured for 48 and 72 hours. After culture, 20 μl of MTS solution was added to each well, and after a 1-hour reaction, the absorbance was measured at 490 nm using a Microplate Reader (Multiskan Go, Thermo Scientific, Finland). The results of Experimental Example 7 are shown as a graph in Figure 3.

[0138] As a result of Experimental Example 7, the viability of Raw 264.7 cells decreased significantly only at concentrations of 500 μg / ml or higher for the elephant garlic powder extract. However, the viability of Raw 264.7 cells did not decrease up to 1000 μg / ml for the elephant black garlic powder extract (Fig. 3).

[0140] Next, the experimental methods and results using SW480 cancer cells are described in detail.

[0141] SW480 cells were used as human colorectal cancer cells. The SW480 cells were cultured in RPMI 1640 media supplemented with 10% FBS and 1X penicillin-streptomycin at 37°C in a 5% CO2 incubator. The cultured SW480 cells were plated in a 96-well plate at a density of 2 × 10⁶ cells per well. 4 Cells were aliquoted and cultured in a 37°C, 5% CO2 incubator. Subsequently, the elephant garlic powder and elephant black garlic powder prepared in Example 1 and Comparative Example 3 were treated at concentrations of 0.1, 1, 10, 100, and 1000 μg / ml and cultured for 48 and 72 hours. After culture, 20 μl of MTS solution was added to each well, and after a 1-hour reaction, the absorbance was measured at 490 nm using a Microplate Reader (Multiskan Go, Thermo Scientific, Finland). The results of Experimental Example 7 are shown as a graph in Figure 4.

[0142] As a result of Experimental Example 7, the survival rate of SW480 cells decreased to approximately 70% when treated with elephant garlic powder extract at a concentration of 100 μg / ml, and decreased to 20% or less when treated with a concentration of 500 μg / ml or higher. However, the survival rate of SW480 cells decreased with elephant black garlic powder extract at a concentration of 500 μg / ml or higher (Fig. 4).

[0144] Therefore, combining Figures 3 and 4, which are the results of Experimental Example 7, it is determined that the elephant garlic powder prepared in Comparative Example 3 does not possess suitable anticancer activity because it reduces cell viability in colon cancer cells (SW480) but also reduces cell viability in normal cells (Raw 264.7). However, it is determined that the black elephant garlic powder prepared in Example 1 possesses suitable anticancer activity because it does not reduce cell viability in normal cells (Raw 264.7) but reduces cell viability only in colon cancer cells (SW480).

[0146] From the foregoing description, those skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. In this regard, the embodiments described above should be understood as illustrative in all respects and not restrictive.

Claims

Claim 1 Elephant black garlic powder prepared according to a method comprising: a step of pulverizing elephant garlic by hot-air drying at 70°C for 24 hours; a step of preparing a mixture by mixing the pulverized elephant garlic and water in a weight ratio of 1:2; and a step of preparing elephant black garlic powder by aging the mixture at 70°C for 5 days; and characterized in that the total sugar content is 125.14±0.73 mg / g, the total polyphenol content is 1.65±0.05 mg / g, the total flavonoid content is 0.33±0.02 mg / g, the total pyruvate content is 1.49±0.03 mg / g, the S-allyl cysteine ​​(SAC) content is 0.2 to 0.3 mg / g, the reducing sugar content is 18 to 21 mg / g, and the pH is 4.6 to 4.

8. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 delete Claim 8 delete Claim 9 delete

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