Garlic Shoot Research Articles

Enhancing garlic propagation through functional biopolymer-based propagules coatings: A bio-nanotechnological strategy

Integrating agricultural, chemical, and technological knowledge is crucial for developing bio-nanotechnologies to improve agricultural production. This study explores the innovative use of biopolymeric coatings, based on sodium alginate and sodium alginate + Laponite® (nanoclay), containing biostimulants (tryptophol and thymol) or not, on garlic cloves. These coatings were analyzed using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR-ATR), and scanning electron microscopy (SEM). Greenhouse bioassays showed improvements in garlic shoot plant biomass with both treatments: sodium alginate biopolymer and sodium alginate biopolymer plus Laponite®. In the field experiment, garlic plants treated with sodium alginate, in combination with conventional pesticide treatments, resulted in better quality garlic bulbs, where larger garlics were harvested in this treatment, reducing commercial losses. In tropical garlic crops, obtaining plants with greater initial vigor is essential. Our results highlight the potential of these bio-nanotechnological strategies to enhance garlic propagation, ensuring environmental protection and food security.

Large-scale fate profiling of butralin between cultivated and processed garlics for multi-risk estimations

Elaborating on the fate profiling and risk magnitude of butralin during large-scale applications was conducive to agroecosystems sustainability and dietary rationality. Occurrence, dissipation and concentration variation of butralin were elucidated from garlic cultivation to household processing by tracing UHPLC–MS/MS within 2 min, with regard to original depositions, half-lives, and terminal magnitude in typical origins of garlic. The processing factors (Pfs) of butralin were further clarified among washing, stir-frying and pickling of garlic crops, and pickling was the most effective way for butralin removal with a Pf of 0.092. A probabilistic model with Pfs was further introduced for the comprehensive risk estimations, by reduction factors of 3.1–10.9 from raw garlic crops to processed products. The short-term risks of butralin from green garlic were greater than those between garlic shoot and garlic, with the %ARfDs of 0.030 %–6.323 % from 50th to 99.9th percentiles. The long-term risks were inversely correlated to the age of the population, whose location in rural (%ADIs, 0.256 %–0.768 %) suffered more serious exposures than in urban (%ADIs, 0.231 %–0.699 %). High potential risk amplification should be continuously emphasized given the increasing applications and persistent fate of butralin, especially for vulnerable rural children.

Ascorbic acid addition during dehydration improves garlic shoot tip cryopreservation but does not affect viral load

Cryopreservation is known be an effective method for virus elimination in garlic. However, oxidative damage during the cryopreservation seriously affects the survival of garlic after cryopreservation. Ascorbic acid (AsA) can reduce oxidative damage and improve regrowth following cryopreservation, and its effect may be influenced by the step during which it is added. In this study, AsA was added at the osmoprotection (O) and dehydration (DE) steps of cryopreservation. By observing the dynamic changes in cell viability and reactive oxygen species (ROS) components with different AsA treatments, AsA has been linked to the reduced accumulation of ROS in the shoot tips. Increased gene expression levels of antioxidant enzymes also explained the ROS scavenging effect of AsA. The correlation analysis between cell viability, ROS, membrane lipid peroxidation-related indicators and antioxidant-related indicators showed that membrane lipid peroxidation caused by excess ROS was the main factor affecting cell viability. Ascorbic acid added during dehydration minimized the accumulation of ROS from dehydration to dilution and alleviated the oxidative damage during cryopreservation. Thus, the survival and regrowth of the garlic was significantly improved after cryopreservation. Dehydration was found to be the suitable step for the addition of AsA during garlic cryopreservation. We further evaluated the virus elimination effect under optimal AsA treatment. However, there was no significant difference in virus content in regenerated plants when compared with the control.

PENGARUH PENAMBAHAN EKSTRAK JAGUNG MANIS DAN AIR KELAPA PADA MEDIA MS SECARA IN VITRO TERHADAP INDUKSI TUNAS ADVENTIF BAWANG PUTIH (Allium sativum L.)

[SWEET CORN EXTRACT AND COCONUT WATER EFFECT TO INDUCE GARLIC (Allium sativum L.) ADVENTIST SHOOTS BY IN-VITRO CULTURE]. Garlic (Allium sativum L.) is one of the horticultural plants used daily for various uses. This study aims to determine the best extract concentration of sweet corn and coconut water and its interaction for induction garlic Adventist shoots (Allium sativum L.) var. Lumbu Hijau. The study was conducted at the Biotechnology Laboratory, Agriculture Faculty, UPN ”Veteran” East Java, in February – April 2021. The experimental design used was a factorial completely randomized design (CRD). The first factor is four levels of extract of sweet corn concentration (0, 50, 100, and 150 g/L), while the second factor is four levels of coconut water concentration (0, 50, 100, and 150 mL/L). The results showed that the extract of sweet corn concentration-time treatment increased the growing adventist shoots percentage, adventist shoots number, and adventist shoots size. The section of sweet corn concentration of 150 g/L increased the rate of growing adventist shoots, adventist shoots number, and adventist shoots size. The treatment of coconut water concentration and its interaction with the extract of sweet corn concentration is still not able for induction garlic adventist shoots (Allium sativum L.) of the var. Lumbu Hijau.

Integrated transcriptomic and metabolomic analyses of garlic shoot tips to provide insights into cryo-stress conditions

Integrated transcriptomic and metabolomic analyses of garlic shoot tips to provide insights into cryo-stress conditions

Development of – 80 °C storage for Allium shoot tips using D cryo-plate method

D cryo-plate method was successfully adapted for storage at – 80 °C and – 196 °C of Allium shoot tips. The optimal D cryo-plate method using garlic shoot tips for the storage at – 80 °C and – 196 °C includes preculture of shoot tips for 2 days at 25 °C on solidified 1/2 MS medium containing 0.3 M sucrose, then placing them in wells on an aluminum cryo-plate, embedded in calcium alginate gel. Osmoprotection was performed by immersing the cryo-plates with shoot tips for 30 min at 25 °C in 2.0 M glycerol and 1.0 M sucrose. The optimal dehydration time of shoot tips was for 30 to 180 min at 25 °C. Cooling was performed by transferring the samples on the cryo-plate into 2 ml cryotubes, then cooling into a deep freezer at – 80 °C for 14 days or directly plunging into liquid nitrogen (− 196 °C) for 60 min. The regrowth rate of shoot tips stored both at – 80 °C and – 196 °C was almost 100%. This optimized procedure was applied to seven Allium spp. The average regrowth rates after cooling at – 80 °C and – 196 °C were 95.3 and 94.0%, respectively. Thus, the storage of shoot tips at – 80 °C using D cryo-plate method is considered to be efficiently applicable for practical genebank storage. D cryo-plate method was successfully adapted for storage at – 80 °C of Allium shoot tips. Grass transition temperature of shoot tips after air desiccation were − 39.4 °C.

Residue behavior and removal of iprodione in garlic, green garlic, and garlic shoot.

Iprodione is considered to be an endocrine-disturbing pesticide, which could harm consumers. The garlic crop has three edible parts: the garlic, the green garlic, and the garlic shoot, which correspond to different stages of its growth. In this study, iprodione residue dissipation and distribution in these three edible parts were investigated, and dietary risk was evaluated. Iprodione residues were present in these samples in the following order: green garlic > garlic shoot > > garlic. The dissipation of iprodione in green garlic was slow with a half-life of 5.82-19.25 days. A very high RQchronic value of 207.35-407.30% suggested that the residual iprodione in green garlic had an unacceptable level of risk. Iprodione residue was significantly eliminated (59-90%) by an alkaline solution. The order for removing iprodione by soaking was the alkaline solutions (0.5% and 2% NaHCO3 ) > the acidic solutions (5% and 10% of vinegar) ≈ the neutral solutions (the 1% and 2% of table salt) > tap water. Processing factors (PFs) were <1, indicating that processing could decrease the iprodione residue level. This work could contribute to establishing maximum residue limits (MRLs) for iprodione in garlic, green garlic, and garlic shoots, and could provide guidance on the safe and appropriate use of iprodione in the garlic crop. © 2020 Society of Chemical Industry.

Research on the Relationship Between Garlic and Young Garlic Shoot Based on Big Data

In view of the problems such as frequent fluctuation of garlic price, lack of efficient forecasting means and difficulty in realizing the steady development of garlic industry, combined with the current situation of garlic industry and the collected data information. Taking Big Data platform of garlic industry chain as the core, using the methods of correlation analysis, smoothness test, co-integration test, and Granger causality test, this paper analyzes the correlation, dynamic, and causality between garlic price and young garlic shoot price. According to the current situation of garlic industry, the garlic industry service based on Big Data is put forward. It is concluded that there is a positive correlation between garlic price and young garlic shoot price, and there is a long-term stable dynamic equilibrium relationship between young garlic shoot price and garlic price fluctuation, and young garlic shoot price can affect garlic price. Finally, it is proposed to strengthen the infrastructure construction of garlic Big Data, increase the technological innovation and application of garlic Big Data technology, and promote the safety and security ability of the whole industry to promote the development of garlic industry.

데치기 처리에 따른 마늘종의 이화학적 품질 특성 변화

This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness, chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was 0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased. These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable quality of garlic shoot.

Evaluation of the analgesic efficacy of garlic shoots extract in experimental pain models in mice

Background: Garlic shoot and leaves are discarded as a waste material. Garlic has many properties like anti-inflammatory, anti-arthritic, anti-oxidant, dyslipidemic, anti-cancer, anti-infective therefore in the present study Garlic shoot extract (GSE) preparation was evaluated for its analgesic efficacy by making use of different central and peripheral pain models. So this study was performed using experimental central and peripheral pain models in mice. Methods: The analgesic efficacy of GSE was assessed by employing different pain models such as i)Hot plate and tail flick tests for central analgesia ii) 4% sodium chloride induced writhing as peripheral analgesic model . The percentage inhibition of writhes and prolongation of reaction time were the parameters of evaluation. The results obtained were analysed by ANOVA and Student’s unpaired “t”- test. Results: GSE treatment (250 mg/kg and 500 mg/kg) reduced writhing episodes significantly in 4%NaCl induced writhing in mice as compared to control indicating its analgesic effect. The highest percentage inhibition of pain was seen with 500mg/kg of GSE. GSE treatment, in Hot plate and Tail – flick methods significantly prolonged the reaction time at 90,120 minutes. Conclusions: Garlic shoot extract (GSE) was found to be effective in all three models of experimental pain. However it is less potent than standard analgesic drugs and could be employed safely in higher doses.

Influence of oxygen deficiency and the role of specific amino acids in cryopreservation of garlic shoot tips.

BackgroundGarlic has lost its ability to form seeds in the course of its domestication. Therefore, the germplasm storage via cryopreservation is increasingly applied. The progression of the various steps within the cryopreservation procedure is accompanied by declining survival rates of the explants. Much of the recent work on cryo-stress has been focussed on osmotic and cold stress components. However, two decades after invention of garlic cryopreservation, the function of metabolites and oxygen in and around the cryopreserved tissues is still largely obscure.MethodsIn this study, hypoxia was characterized in cryopreservation of garlic with oxygen sensors and amino acid metabolism. Furthermore, malondialdehyde, soluble sugars and ammonium were quantified to demonstrate the influence of cryo-stress in declining survival rates.ResultsTo better understand the possible reasons for a reduction in the survival rate at the subsequent steps of cryopreservation, the concentration of amino acids, ammonium, γ-aminobutyric acid (GABA), soluble sugars, malondialdehyde (MDA), and oxygen were measured in garlic shoot tips undergoing cryopreservation. Using microsensors, a very low oxygen concentration (<0.1 μM) was detected within the central meristem region of the shoot apex. When apices were immersed in cryoprotectant solution, the well-oxygenated peripheral regions (foliage leaf bases) became likewise hypoxic within a few minutes, probably resulting from strongly restricted gaseous diffusion.ConclusionsTissue level oxygen measurements supported the occurrence of hypoxia while biochemical analysis indicated adaptive responses, in particular the modulation in alanine and glutamate metabolism. The possible role of serine and glycine metabolism during cryopreservation is also discussed.

마늘종 추출물이 고지방식이로 유도된 고지혈증 흰쥐의 지질개선에 미치는 영향

This study was designed to investigate the effect of garlic shoot extract administration on serum and liver tissue lipid levels in hyperlipidemic rats. The rats were fed a 45% high-fat diet to induce hyperlipidemia. They were then administered garlic shoot extract (50%) and ethanol extract (75%) at 200 mg/kg B.W./day (GSA-1, GSB-1) and 400 mg/kg B.W./day (GSA-2 , GSB-2) for 5 weeks. The total lipid and triglyceride contents in serum were lowest in the GSB-2 group, and the total cholesterol content was significantly lower in the GSA-2 and GSB-2 groups than in the control group. The high density lipoprotein (HDL)-cholesterol content of the GSB-2 group w as similar to that of the normal group. The low density lipoprotein (LDL) and very low density lipoprotein (VLDL)-cholesterol contents were significantly lower in the GSB-1 and GSB-2 group than in the control group. atherogenic index (AI) and cardiac risk factor (CRF) were lowest in the GSB-2 group (0.58 and 1.57, respectively). Aspartate aminotransferase (AST), alanine aminotransferase (ALT), and alkaline phosphatase (ALP) activities were significantly higher in the control group than in the normal group, and the levels of AST, ALT, and ALP were significantly lower in the GSA-2 and GSB-2 groups than in the control group. The total lipid content in liver tissue was significantly lower in all the experimental groups compared to that of the control group, but it was not significantly different among the experimental groups. The total cholesterol and triglyceride content in liver tissue was lowest in the GSB-2 group. Antioxidant activity in serum and liver tissue was highest in the GSB-2 group (40.16% and 47.41%, respectively).The thiobarbituric acid reactive substance (TBARS) content in serum and liver tissue was lowest in the GSB-2 group, with the significant diffe rence. Our results suggest that garlic shoot extracts may improve lipid metabolism in serum and liver tissue and potentially reduce hyperlipidemia.

Efficient elimination of virus complex from garlic (Allium sativum L.) by cryotherapy of shoot tips

Vegetative propagation of plants, such as garlic (Allium sativum L.), is known to facilitate the transmission of several virus species throughout the plant cycles. This process favors the onset of complex diseases by accumulation of different species in the same plant, resulting in decreased productivity and production quality. Studies have reported the use of cryotherapy of shoot tips, or meristematic clusters, as an efficient tool for obtaining virus-free plants. This study aimed to evaluate the ability of cryotherapy to eradicate virus complex in garlic plants. Bulbils naturally infected with Onion Yellow Dwarf Virus (OYDV), Leek Yellow Strip Virus (LYSV) and Garlic Common Latent Virus (GCLV) were employed as explants for different virus-cleaning treatments tested. Dot-ELISA and RT-PCR analysis were used to demonstrate the presence/absence of virus complex, and histological analysis was also performed to confirm these results. Five days after cryotherapy, structural analysis revealed that cooling had caused cell damage, as indicated by the increased vacuolization of cells after cryotherapy, as well as slight plasmolysis after thermotherapy. Immunolocalization analysis indicated the subcellular distribution of OYDV in garlic shoot tips in association with the development of plasmodesmata, while no OYDV was detected in the first cell layers of the meristematic dome. Cryotherapy successfully removed virus complex, resulting in virus-free plants with enhanced efficiency, compared to conventional meristem culture-based techniques. Moreover, the synergistic effects of cryotherapy and thermotherapy resulted in a 40 % survival rate of shoot tips and the regeneration of 90, 100 and 80 % OYDV-, LYSV- and GCLV-free plants, respectively.

English

The present study investigates in vitro regeneration of three garlic cultivars; that is, Balady, Sids 40 and VFG 180 (3 - 1) as well as a garlic wild type through adventitious shoot organogenesis. Shoot and root apices were subjected to eight callus induction treatments. A combination of 1 mg L -1 2,4-D + 5 mg L -1 BA + 5 mg L -1 NAA produced a 100% of callus induction from root apices for all garlic cultivars tested. Shoot apices showed higher frequency of callus induction than root apices. Balady cultivar showed the highest frequency of callus induction while Sids 40 showed the lowest values. Shoot apices had higher callus fresh weight than root apices in Balady and Sids 40 cultivars as well as wild type. The cultivar Balady had the highest callus fresh weight whereas the wild type had the lowest values. There were large variations in the regeneration efficiency among the eight callus clones as well as different garlic cultivars. The wild type failed to regenerate shoots. The highest shoot number per root induced callus (48.8) was obtained from C7 callus line cultured into B5 medium supplemented with 10 mg L -1 Kin and 2 mg L -1 IAA. The cultivar Sids 40 showed the lowest regeneration efficiency among other cultivars with 1.5 shoots per explant. For callus induced from shoot apices, the eight callus lines for both Sids 40 cultivar and the wild type failed to regenerate shoots and the cultivar VFG 180 (3 -1) showed very low regeneration efficiency. The Balady cultivar showed the highest regeneration efficiency with 39 shoots per explant. The regenerated garlic shoots were in vitro rooted and acclimatized in greenhouse prior to their cultivation in open field. Garlic plantlets derived through tissue culture required three vegetative generations to produce bulbs of commercial size. Keywords: Acclimatization, garlic, organogenesis, tissue culture African Journal of Biotechnology , Vol 13(38) 3892-3900

Glass transition and heat capacity behaviors of plant vitrification solutions

Differential scanning calorimetry (DSC) was employed to investigate the vitrification and annealing behaviors of the most commonly used plant vitrification solutions (PVS). These solutions are employed to protect plant tissues toward ice formation and freeze injury, and help to the vitrification of these tissues, by globally reducing the intracellular fluids mobility. Glass transition temperatures (TG) and heat capacity increments (ΔCp) were determined for five solutions PVS1, PVS2, PVS2 mod, PVS3 and PVS3 mod, with different composition, and a range of cooling and warming rates was employed. Glass transitions showed clear and consistent temperature differences within vitrification solutions, which could be related to composition and water content. Roughly, two sets of TG values were obtained, those for PVS1 and PVS2, at −112°C and −114°C, respectively, and those for PVS3, at −90°C. The observed TG and ΔCp, unexpectedly, did not significantly change within a wide range of cooling rates (from 5°Cmin−1 to liquid nitrogen quenching) and warming rates (from 5 to 20°C). Garlic shoot tips cryopreserved after the droplet method produced a similar result to that of the vitrification solutions employed. After quench cooling to temperatures below TG, repeated excursions to higher temperatures were made and the cooling and warming TG were recorded. These treatments had little or no effect over the PVS solutions TG, which remained practically constant. A direct practical consequence is that the plant vitrification solutions glass transition temperature does not significantly change with cryopreservation methods based on either direct plunging of samples into liquid nitrogen or employing closed cryovials.

남해지역 마늘종의 이화학적 특성

This paper introduces the physicochemical characteristics of garlic shoots investigated in the 8 areas of Namhae, Gohyeon-myeon (GHM), Nam-myeon (NM), Samdong-myeon (SDM), Namhae-eup (NHE), Seo-myeon (SM), Seolcheon-myeon (SCM), Idong-myeon (IDM) and Changsoen-myeon (CSM). The moisture was 80.15±0.37~83.87±0.15 g/100 g. The crude protein and lipid were 1.59±0.02~2.25±0.09 g/100 g and 0.35±0.01~0.48±0.03 g/100 g, respectively. Ash was 0.65±0.03~0.71±0.03 g/100 g. In addition, the total levels of phenol and flavonoid were searched as 33.02±1.78~58.41±1.08 mg/100 g and 11.60±3.36~23.95±2.04 mg/100 g, respectively. The garlic shoots in IDM, where the highest total chlorophyll level detected as 170.58±1.04 μg/g and in CSM, where the lowest total chlorophyll level investigated as 116.65±0.00 μg/g, were unveiled. The mineral elements (S, Ca, Fe, K, Mg, Na, Mn and Zn) were analyzed by ICP-OES, and K was the most highly contained mineral with 7257.0±87.9~10070.0±9.7 mg/kg. Significant feature of garlic shoots in IDM and NHE was that the total amounts of mineral were relatively higher than other regions as 21,143.5 mg/kg and 20,581.2 mg/kg, respectively. The cultivating regions were revealed as the one of important matters with the level of allicin (78.03±6.15~203.43±18.47 mg/kg). In particular, the level of allicin of garlic raised in SDM (203.43±18.47 mg/kg) was approximately 2.2~2.6 times higher than those in CSM (92.86±8.70 mg/kg) and SCM (78.03±6.15 mg/kg). The sulfur compounds content of diallyl trisulde was remarkably higher, especially the garlic shoots in IDM with 830.62±14.69~1281.10±27.71 mg/kg.

Morfogênese de plantas de alho in vitro: papel dos reguladores de crescimento na indução e desenvolvimento de bulbos

Protocolos eficientes de crescimento de ápices caulinares de alho (Allium sativum L.) e posterior bulbificação in vitro são importantes para limpeza clonal e manutenção da fidelidade genética. O trabalho teve como objetivo avaliar os efeitos de tipos e concentrações de reguladores de crescimento sobre a morfogênese de plantas de alho in vitro. Ápices caulinares com até dois primórdios foram excisados de bulbilhos de alho da cv. 'Jonas' e submetidos ao cultivo in vitro em meio de cultura suplementado de ácido indolacético (0; 1,07; 2,69 e 5,37µM), ácido indolbutírico (0; 0,49; 0,98 e 2,46µM), ácido naftalenoacético (0; 1,07; 2,69 e 5,37µM), ácido jasmônico (0; 1,0; 5,0 e 10,0µM) e ácido abscísico (0; 0,38; 1,89; e 3,78µM). A concentração de 1,07µM de ácido naftalenoacético aplicado ao meio de cultura promoveu incrementos na maioria das variáveis analisadas. O ácido jasmônico induziu a formação de bulbos de alho in vitro, embora tenha apresentado performance inferior ao verificado com o uso de ANA. Por outro lado, a adição de ácido abscísico no meio de cultura inibiu o crescimento de plantas, porém, não impediu a formação de bulbos, sobretudo em concentrações reduzidas. De um modo geral, as variáveis número de bulbos e porcentagem de bulbificação diminuiram com o uso de concentrações elevadas dos reguladores de crescimento testados. Entre os reguladores de crescimento de plantas, o ANA apresenta maior efeito na morfogênese in vitro de plantas de alho, entretanto, o ácido jasmônico e o ABA também apresentam potencial para induzir a formação de bulbos de alho in vitro como o ANA.

Identification of Differentially Expressed Genes in Shoot Apex of Garlic (Allium sativum L.) Using Illumina Sequencing

Garlic is widely used as a spice throughout the world. In this study, transcriptional profilings of garlic shoot apex were performed by using the Illumina technology. A total of 45,363 significantly changed expressed transcripts were detected between the dormant and sprouting garlic shoot apex libraries. The expression of 22,836 unigenes was increased by more than 2-fold in sprouting garlic shoot apex as compared with dormant shoot apex (up-regulated unigene), and 22,526 unigenes were identified as having been down-regulated. Gene ontology (GO) annotations indicated that the differentially expressed genes were mainly played role in nucleotide binding, plastid, hydrolase activity, transferase activity, protein metabolic process, nucleic acid binding, protein binding, mitochondrion. A total of 8,725 differentially expressed genes were assigned to five Kyoto Encyclopedia of Genes and Genomes (KEGG) biochemical pathways, including metabolism, genetic information processing, organism system, cellular processes, and environmental information processing. Real-time quantitative RT-PCR (qRT-PCR) was performed to dissect shoot apex sprouting. The differential expression of genes, such as ENHYDROUS, DAG1, DAM, DTH8, indicate that they play a critical role in shoot apex sprouting. These differentially expressed genes comprise related candidates for shoot apex sprouting regulation in Allium species.

The synergistic effect of nisin and garlic shoot juice against Listeria spp. in soymilk

The aim of this study was to determine the synergistic of nisin and garlic shoot juice (GSJ) against Listeria monocytogenes cocktail found in traditional soymilk (S3), soymilk with low sugar and high fiber (S2), and soymilk with barley fiber-added (S1). Garlic shoot juice (GSJ) at concentrations of 3% and 6% revealed significance result of anti-listerial effect against Listeria monocytogenes cocktail in all retail soymilk. The nisin concentrations of 75, 150 and 225 IU/ml displayed a good anti-listerial effect compared to the control group. The synergistic combinations of GSJ (3%, 6%) and nisin (75, 150 and 225 IU/ml) also had an extraordinary anti-listerial activity in all retail soymilk after 14 days. Those data showed the synergistic of GSJ and nisin as a potential anti-listerial agent for the food additive application in food industry.

Comparison of lutein, zeaxanthin and β-carotene level in raw and cooked foods consumed in Beijing

To measure lutein, zeaxanthin and β-carotene level in foods commonly consumed in Beijing, and compare the content difference between raw and cooked food. Forty-six commonly consumed foods of 8 classes were collected in Haidian district of Beijing from September to October in 2009. A high performance liquid chromatography method was used to determine the content of lutein, zeaxanthin and β-carotene in both raw and cooked samples. Lutein was abundant in cucurbitaceous and solanaceous, allium and nuts, especially in Chinese chive (18 226.9 µg/100 g) and pumpkin (13 265.2 µg/100 g). Major sources of zeaxanthin included round pumpkin, green garlic shoot, corn and eggs, whose level of zeaxanthin were 444.6, 283.5, 279.7, 118.6 - 377.9 µg/100 g, respectively. Zeaxanthin level of those cooked foods changed to 483.9, 239.3, 279.1, 149.5 - 594.7 µg/100 g, respectively. The zeaxanthin level of cooked Chinese chive reached 1081.2 µg/100 g, while we did not detect any zeaxanthin in raw Chinese chive. β-carotene was present in a wide variety of vegetables and fruits. Carrot (17 234.3 µg/100 g) was a good source of β-carotene, while its level in cooked carrot was 17 013.5 µg/100 g. Consuming the proper kinds of foods and changing the method of food processing were beneficial to increase the intake of lutein, zeaxanthin and β-carotene.