A strategy for promoting γ-glutamyltransferase activity and enzymatic synthesis of S-allyl-(L)-cysteine in aged garlic via high hydrostatic pressure pretreatments

Yu-Ting Chen; Yi-An Chen; Chieh-Hsiu Lee; Jung-Tsung Wu; Kuan-Chen Cheng; Chang-Wei Hsieh

doi:10.1016/j.foodchem.2020.126347

A strategy for promoting γ-glutamyltransferase activity and enzymatic synthesis of S-allyl-(L)-cysteine in aged garlic via high hydrostatic pressure pretreatments

Food Chem. 2020 Jun 30:316:126347. doi: 10.1016/j.foodchem.2020.126347. Epub 2020 Feb 4.

Authors

Yu-Ting Chen¹, Yi-An Chen², Chieh-Hsiu Lee³, Jung-Tsung Wu⁴, Kuan-Chen Cheng⁵, Chang-Wei Hsieh⁶

Affiliations

¹ Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist, Taichung Taiwan. Electronic address: chen.ben495@gmail.com.
² College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd., Dacun, Chang-Hua, Taiwan. Electronic address: anncerita@gmail.com.
³ Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist, Taichung Taiwan. Electronic address: a0926449030@gmail.com.
⁴ College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd., Dacun, Chang-Hua, Taiwan. Electronic address: tony@futis.com.tw.
⁵ Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, Taiwan; Graduate Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 404, Taiwan. Electronic address: kccheng@ntu.edu.tw.
⁶ Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist, Taichung Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 404, Taiwan. Electronic address: welson@nchu.edu.tw.

PMID: 32045818
DOI: 10.1016/j.foodchem.2020.126347

Abstract

S-allyl-(L)-cysteine (SAC) is a bioactive compound within garlic. Its level is low since SAC formation is impeded by the cellular structure of garlic. This study investigates the effect of high hydrostatic pressure (HHP) pretreatment on SAC formation in garlic aged at 40 °C for 10 days. Results showed that HHP could enhance γ-glutamyltransferase (γ-GTP) activity, damage the cellular structure of garlic and increase SAC content in aged garlic by about 7-10 times, depending on the processing parameters. HHP processing at 300 MPa for 15 min provided the optimal conditions for enhancing γ-GTP activity (45%) and promoting SAC formation (from 0.51 ± 0.01 to 5.60 ± 0.22 mg/g dry weight). It was also found that HHP could induce the greening and browning of aged garlic. As such, we consider that HHP technology is a promising technique to produce aged black garlic products with higher amounts of bioactive compounds.

Keywords: Aged garlic; High hydrostatic pressure pretreatment; Kinetic analysis; S-allyl-(L)-cysteine; γ-Glutamyltransferase activity.

MeSH terms

Biological Products / metabolism
Cysteine / metabolism*
Garlic / metabolism*
Hydrostatic Pressure
gamma-Glutamyltransferase / metabolism*

Substances

Biological Products
gamma-Glutamyltransferase
Cysteine