Creation of next-generation functional food by garlic-flavor precursor and polysaccharide/protein complex

2014 Fiscal Year Final Research Report

• Project/Area Number: 24580201
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Nihon University
• Principal Investigator: KUMAGAI Hitomi 日本大学, 生物資源科学部, 教授 (20225220)
• Co-Investigator(Renkei-kenkyūsha): KUMAGAI Hitoshi 共立女子大学, 家政学部, 教授 (20215015) ; TANIGOME Atsuko (HASEGAWA Atsuko) 日本大学, 生物資源科学部, 助教 (30586326)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: ニンニク臭気前駆体 / 呈味増強効果 / 嚥下困難者用ゲル状食品 / 肝障害抑制作用

Outline of Final Research Achievements

In order to produce functional food with favorable palatability, swallowing property, and physiological property, garlic extract rich in S-allyll-L-cysteine sulfoxide (ACSO), garlic-odor precursor, was prepared, and its gelling, sensory, and functional properties were evaluated. ACSO content was the highest in a sample heated by microwave for 20 seconds.The addition of garlic extract to agar or gelatin gel did not affect the rheological properties so much. Flavor sensations were enhanced with the addition of garlic extract to gels containing taste substances. Oral administration of garlic extract suppressed hepatic injury induced by carbon tetrachloride.

Free Research Field

食品機能学