Comparative study on the composition of four different varieties of garlic

doi:10.7717/peerj.6442

CORC > 成都生物研究所 > 中国科学院成都生物研究所 > 生物多样性与生态系统服务领域 > 生态研究

	Comparative study on the composition of four different varieties of garlic
	Chen, Cun 2; Cai, Jing 3; Liu, Song-qing 2; Qiu, Guo-liang 4; Wu, Xiao-gang 1; Zhang, Wei 5; Chen, Cheng 2; Qi, Wei-liang 2; Wu, Yong 2; Liu, Zhi-bin 4
刊名	PEERJ
	2019
卷号	7 页码:e6442
关键词	Garlic Nutrition analysis Antimicrobial effects 5-Hydroxymethylfurfural GC-MS Antitumor
ISSN号	2167-8359
DOI	10.7717/peerj.6442
产权排序	4
文献子类	Article
英文摘要	Garlic is used as a medicinal seasoning worldwide. The aim of this work was to compare four varieties of garlic: 'Taicangbaipi', 'Ershuizao', 'liongqixing', and 'Single-clove': among them, 'Ershuizao' and 'Hongqixing' are unique to the Sichuan Province of China. Firstly, soluble sugar, starch, and the protein content of the garlic were analysed. There was more soluble sugar in 'Single-clove', total starch in 'Flongqixing', and protein content in 'Ershuizao' relative to the other three varieties, respectively. Gas chromatography-mass spectrometry analysis showed that 'Ershuizao' and 'Flongqixing' contained high levels of 5-hydroxymethylfurfural, which has antitumor, antioxidant, and cytoprotective effects. Indeed, the extracts from these two types of garlic were more effective at inhibiting tumour growth than that from the others. Moreover, the sulphide content and antimicrobial effects of 'Ershuizao' and 'Flongqixing' garlic were also higher than those of the other two types of garlic. In addition, changes observed in the membrane permeability and protein leakage suggest that the antimicrobial activity of the 'Ershuizao' and 'Flongqixing' extracts may be due to the destruction of the structural integrity of the cell membranes, leading to cell death.
学科主题	Multidisciplinary
URL标识	查看原文
WOS关键词	ALLIUM-SATIVUM L. ; CHEMICAL-COMPOSITION ; ANTIBACTERIAL ACTIVITY ; ANTIOXIDANT PROPERTIES ; CANCER CELLS ; ALLICIN ; MECHANISM ; APOPTOSIS ; PRODUCTS ; EXTRACT
WOS研究方向	Science & Technology - Other Topics
语种	英语
出版者	PEERJ INC
WOS记录号	WOS:000459359000004
内容类型	期刊论文
源URL	[http://210.75.237.14/handle/351003/31075]
专题	生物多样性与生态系统服务领域_生态研究
通讯作者	Liu, Zhi-bin
作者单位	1.Chinese Acad Sci, Chengdu Inst Biol, Chengdu, Sichuan, Peoples R China; 2.Chengdu Normal Univ, Coll Chem & Life Sci, Chengdu, Sichuan, Peoples R China; 3.Sichuan Univ, West China Sch Pharm, Chengdu, Sichuan, Peoples R China; 4.Sichuan Univ, Key Lab Bioresource & Ecoenvironm, Minist Educ, Coll Life Sci, Chengdu, Sichuan, Peoples R China; 5.Sichuan Univ Sci & Engn, Coll Bioengn, Zigong, Peoples R China
推荐引用方式 GB/T 7714	Chen, Cun,Cai, Jing,Liu, Song-qing,et al. Comparative study on the composition of four different varieties of garlic[J]. PEERJ,2019,7:e6442.
APA	Chen, Cun.,Cai, Jing.,Liu, Song-qing.,Qiu, Guo-liang.,Wu, Xiao-gang.,...&Liu, Zhi-bin.(2019).Comparative study on the composition of four different varieties of garlic.PEERJ,7,e6442.
MLA	Chen, Cun,et al."Comparative study on the composition of four different varieties of garlic".PEERJ 7(2019):e6442.