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Plant Foods for Human Nutrition

, Volume 61, Issue 4, pp 175–178 | Cite as

Increased Level of Tetrahydro-β-Carboline Derivatives in Short-Term Fermented Garlic

  • EMIKO SATO
  • MASAHIRO KOHNO
  • YOSHIMI NIWANO
Article

Abstract.

In our previous study [1], we found that relatively short-term spontaneous fermentation (40 days at 60–70°C, 85–95% relative humidity) potentiates anti-oxidative properties of garlic, in which scavenging activity against hydrogen peroxide was included. Since tetrahydro-β-carboline derivatives (THβCs) that possess hydrogen peroxide scavenging activity have recently been identified in aged garlic extract, THβCs were quantitatively analyzed with liquid chromatography-mass spectrometry (LC-MS). (1R, 3S)-1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCC) and (1S, 3S)-MTCC were found in the fermented garlic extract whereas only trace levels of MTCCs were detected in the row garlic extract. Therefore, it is suggested that relatively short-term fermentation potentiates scavenging activity of garlic against hydrogen peroxide by forming THβCs, especially MTCCs.

Key words

Garlic Tetrahydro-β-carboline derivatives Hydrogen peroxide scavenging activity 

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Copyright information

© Springer Science+Business Media, Inc. 2006

Authors and Affiliations

  1. 1.New Industry Creation Hatchery CenterTohoku UniversitySendaiJapan
  2. 2.Research Center for Functional Food MaterialsSunny Health Co., Ltd., Saito Biotechnology IncubatorIbaraki, OsakaJapan

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