Black Garlic (Allium sativum L.) as a New Functional Food in Turkish Cuisine: Phenolic Content and Effect on Bacterial Communication (Quorum Sensing)

Year 2020, Volume: 18 Issue: 1, 27 - 35, 30.04.2020

Ayşe Gül Özaydın Evren Arın Ebru Önem

https://doi.org/10.24323/akademik-gida.730036

Cited By: 7

Abstract

Garlic (Allium sativum L.) is a vegetable known to be beneficial to human health and has been in the world cuisine since ancient times. The consumption of garlic is limited due to its characteristic odor and taste. For this reason, in recent years many methods have been tried to obtain new garlic products isolated from their undesired odors while preserving their beneficial health effects. Black garlic produced for this purpose is not known and consumed in many countries including Turkey. In the present study, the phenolic content of black garlic was determined by High Performance Liquid Chromatography (HPLC). In addition, the inhibition effect of methanol extract on some virulence factors such as pyocyanin, elastase and biofilm formation, which has an important role in the pathogenesis of Pseudomonas aeruginosa PA01, was investigated. As a result, quercetin, chlorogenic acid, vanillin, p-coumaric acid, p-hydroxy benzoic acid were detected in different concentrations. According to the results of microbial activity tests, the inhibition effect of black garlic methanolic extract on the production of pyocyanin, elastase and biofilm formation (38, 28 and 84% inhibition ratios, respectively) was found significant.

Keywords

Black garlic, Phenolic compounds, Biofilm, Pseudomonas aeruginosa PA01

Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium sativum L.): Fenolik Madde İçeriği ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi

Abstract

Sarımsak (Allium sativum L.) insan sağlığına yararlı olduğu bilinen ve dünya mutfağında çok eski zamanlardan bu yana yer alan bir sebzedir. Sarımsağın karakteristik kokusu ve tadı nedeniyle çiğ olarak tüketimi sınırlıdır. Bu nedenle son yıllarda sağlığa yararlı etkileri korunarak, istenmeyen kokularından izole edilmiş yeni sarımsak ürünlerinin eldesi için birçok metot denenmektedir. Bu amaçla üretilmiş olan siyah sarımsak birçok ülke ve hatta ülkemizde çok fazla bilinmemekte ve tüketilmemektedir. Yapılan bu çalışma ile siyah sarımsağın yapısında bulunan bazı fenolik bileşikler Yüksek Performanslı Sıvı Kromatografisi (HPLC) ile araştırılmıştır. Ayrıca metanol ile hazırlanan ekstraktının Pseudomonas aeruginosa PA01’in sentezlediği ve patogenezinde önemli rolü olan piyosiyanin ve elastaz üretimi ile biyofilm oluşumu üzerine inhibisyon etkisine bakılmıştır. HPLC analiz sonuçlarına göre fenolik bileşiklerden kuersetin, klorojenik asit, vanillin, p-kumarik asit, p-hidroksi benzoik asit farklı oranlarda tespit edilmiştir. Mikrobiyal aktivite sonuçlarına göre ise siyah sarımsak metanol ekstraktının piyosiyanin ve elastaz üretimi ile biyofilm oluşumu üzerine (sırasıyla %38, %28 ve %84 inhibisyon oranlarıyla) inhibisyon etkisinin anlamlı olduğu görülmüştür.

Keywords

Siyah sarımsak, Fenolik bileşikler, Biyofilm, Pseudomonas aeruginosa PA01

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