Soy products fermented with sprouted garlic have increased neuroprotective activities and restore cognitive functions

Enhanced antioxidant activities of sprouted garlic over garlic were considered. The popular Korean traditional fermented soybean product cheonggukjang (CGJ) was prepared as normal CGJ and prepared with fermentation of a mixture of cooked soybeans and sprouted garlic. Different varieties were investi...

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Bibliographic Details
Published in:Food science and biotechnology 2016, 25(1), , pp.301-309
Main Authors: Woo, Ji Eun, Seo, Ji Yeon, Kim, Jeong Hwan, Shin, Jung-Hye, Cho, Kye Man, Kim, Jong-Sang
Format: Article
Language:English
Subjects:
Allium sativum
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
식품과학
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Summary:Enhanced antioxidant activities of sprouted garlic over garlic were considered. The popular Korean traditional fermented soybean product cheonggukjang (CGJ) was prepared as normal CGJ and prepared with fermentation of a mixture of cooked soybeans and sprouted garlic. Different varieties were investigated for anti-oxidative and protective activities against oxidative stress in neuronal cells. Normal CGJ was compared with CGJ prepared with garlic and sprouted garlic for anti-oxidative and neuroprotective activities and protection of cognitive function. CGJ prepared with sprouted garlic during fermentation exhibited higher anti-oxidative and neuroprotective activities in a mouse hippocampal model than the normal fermented soy product with enhanced cognitive function in the mouse model. Sprouted garlic can be used to improve the health benefits of fermented soy products.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-016-0043-5