Black Garlic as an Antiviral for Herpes Simplex Virus-2 in Lung Cells

Allicin, an antioxidant, is known for providing garlic with its unique fragrance and taste, as well as for its antimicrobial properties. Black garlic, a fermented form of garlic, contains higher levels of antioxidants than fresh garlic. Antioxidants play a vital role in alleviating cellular stress during viral infections. Viral infections result in oxidative stress through the production of reactive oxidative species (ROS). A prolonged state of oxidative stress can result in cell death, DNA damage, and disease progression. In this study, black garlic extract (BGE) is evaluated for its ability to mitigate cytopathic effects and oxidative stress caused by herpes simplex virus-2 (HSV-2) infections in vitro. Antiviral assays were performed to determine the percent of viral inhibition resulting from treatment with the BGE. ROS-GloTM H2O2 assays were then completed to measure the post-infection ROS levels of BGE-treated virus and cells. The results thus far suggest that BGE may inhibit viral infection and decrease levels of oxidative stress.

Structure, function, action mechanism and application prospect of black garlic peptide

Black garlic is a processed product derived from fresh garlic,retaining the original nutritional components of garlic while enhancing many of its biological activities.Black garlic peptides are a class of bioactive peptides extracted from fermented black garlic,which have gained considerable attention due to their unique health benefits.This article comprehensively discusses the extraction technologies,structural composition,biological functions,and application potential of black garlic peptides in agriculture,medicine,and the food industry.Extraction methods for black garlic peptides include ammonium sulfate precipitation,alkali-soluble acid-precipitation,enhanced hybrid supercritical fluid-assisted atomization(SAA-HCM),and others,which can efficiently separate bioactive peptides from black garlic.Structural and compositional analysis reveals the characteristics of black garlic peptides as small molecule peptides and the mechanisms of action of these peptides within the body.Black garlic peptides demonstrate health benefits such as antioxidation,anti-inflammatory effects,lipid-lowering properties,and immunomodulatory effects,providing scientific support for their applications in the medical field.In terms of application potential,black garlic peptides can be used as natural plant growth regulators and disease control agents in agriculture;in the medical field,their health benefits make them an important resource for developing new health supplements and drugs;in the food industry,black garlic peptides can serve as functional food additives to enhance the nutritional value and health benefits of foods.As a multifunctional bioactive substance,the optimization of extraction methods,in-depth studies of structure and function,and the development of applications in various fields will bring new opportunities for human health and industrial development.Future research should further explore the detailed mechanisms of action of black garlic peptides and their specific effects in different application domains to promote their wider use.

Overview of the Black Garlic Movement in the Fields of Research and Marketing

Newly developed black garlic had made a sensational debut with a strong anti-tumor potency proved by the mouse tumor model in 2006 from our laboratory. At that time few researches on it have been conducted due to less popularity of the products even among the researching field. Since then some of the bio-functional works of the black garlic gradually appeared along with gaining of its popularity. Representative bio-activities reported up to now are： （1） enhancement of anti-tumor potency in the mouse tumor model; （2） immune system enforcement, and suppressive act against allergic symptoms caused by decreasing IL-4 cytokine production; （3） bacteria killing potency; （4） anti-oxidant activity; （5） reduction of carcinogenic potency; （6） lowering cholesterol level and preventive work against obesity; （7） controlling high blood pressure; （8） beneficial effect against diabetics; （9） regenerative effect to the burned skin （Clinical study case） et al. On the black garlic business （marketing）, the Aomori Black Garlic Union （Association） had been established in Aomori Prefecture to offer the citizen high quality, high safety and high security black garlic （products） aiming at contribution for health improvement. All union members are now exerting themselves to the most to attain the high quality production of the black garlic. The quality proving certification seal will be issued to the products that passed the quality approval test by the third party inspections to place it on the their products. This system is now effectively working to guarantee the garlic quality and differentiate the Union member＇s products from others at the markets.