Processed Black Garlic (Allium Sativum) Extracts Enhance Anti-Tumor Potency against Mouse Tumor

Processed Black Garlic (Allium Sativum) Extracts Enhance Anti-Tumor Potency against Mouse Tumors

Jin-ichi Sasaki ¹*  • Chao Lu¹  • Einosuke Machiya²  • Mami Tanahashi³ •  Katsunori Hamada⁴

¹Department of Medical Technology, Hirosaki University School of Health Science, Honcyu 66-1, Hirosaki 036-8565, Aomori Japan

²Tenma-Bayashi Ryutsu-Kako Co. Ltd., Morinoue248-11, Shichinohe 039-2827, Amomori Japan

³Nisshin Honey Co. Ltd, Anpachi 3133-1, Anpachi 503-0125, Gifu Japan

⁴Yahata Bussan Co. Ltd, Nihongi 498-2, Yonago 689-3541, Tottori Japan

ABSTRACT

Black Garlic (Allium Sativum) was produced from ordinary white garlic (Allium Sativum) clove by processing in (70C)- and humidity (75C)-controlled room for a month. The final product by this procedure was soft and sweet with less irritating odor and fruity taste. The heat-extracts of black garlic were chemically and bio-functionally analyzed and compared with those of ordinary fresh garlic extracts. The Aged Black Garlic contained an increasing amount of amino acids, and organo-sulfur substance, S-allyl-L-cysteine (SAC), which probably contributed much to enhancement of anti-tumor potency. The tumor cure rate by black garlic extracts attained 50% against Meth A fibrosarcoma of BALB/c mouse by intra-tumor injection of 1mg extracts, three time every other day. By contrast, fresh garlic extracts used as reference failed to induce tumor-free animals, even though they reduce tumor size to 60% compare with the tumor mass in non-treated control mouse. Additionally, the Black Garlic extracts showed anti-bacterial activity against medically important bacteria such as MRSA (methicillin-resistant Staphylococcus aureus), enterohemorrhagic Escherichia coli O157:H7, Pseudo-monas aeruginosa, and Candida albicans, however its potency was less than that of fresh garlic extracts.

*credit to Professor Jin-ichi SASAKI 

               Medicinal and Aromatic Plant Science and Biotechnology ©2007 Global Science Books

 

....................................................................................................................................................................