This study was conducted to evaluate the functionality of fermented black garlic extracts under various conditions. Black garlic powder was prepared by aging for 0~72 hours at 80℃ depending on relative humidity (RH). It showed the highest antioxidant effects among the samples; the total antioxidant activity of black garlic powders at RH 75%, 84%, and 90% for 72 hours was increased 31.9 times, 28.2 times, and 22.6 times compared with that of the fresh garlic powder, respectively. Also, the alliin content was gradually decreased. S-ally-L-cysteine and S-ethyl-cysteine levels were increased; the highest values were 495.9 μg/g and 1,769.7 μg/g after aging for 72 hours at RH 75%. Aspartate transaminase (AST) and alanine transaminase (ALT) levels were increased following high fat diet feeding, but the rise was obviously reduced by administration of black garlic extract. The total cholesterol, LDL/VLDL-cholesterol, and triglyceride contents in serum were significantly lower in methionine and choline deficient (MCD) diet treatment groups than in the positive control group. The concentration was increased following the intake of black garlic and fermented black garlic extracts. Therefore, black garlic extracts could be an ideal material as a dietary supplement in healthy functional foods to improve the effects on fatty liver.

Abstract
서 론
재료 및 방법
    1. 실험 재료 및 추출물 제조
    2. 총 폴리페놀 화합물 함량 측정
    3. 환원력(Ferric reducing antioxidant power; FRAP) 측정
    4. DPPH 라디컬 소거능 측정
    5. 유효물질의 정량분석
    6. 실험 동물, 식이조성 및 사육조건
    7. 동물실험, 시료 채취 및 분석시료 조제
    8. 통계처리
결과 및 고찰
    1. 상대습도와숙성시간에따른마늘분말의항산화능변화
    2. 미생물 발효에 따른 흑마늘의 항산화력 변화
    3. 체중 변화 및 조직 중량
    4. 혈중 ALT 및 AST 변화
    5. 간 지질 함량
요약 및 결론
References

• 정수연(고려대학교 의과대학 인간행동과 유전자연구소) | Soo Yeon Chung (Institute of Human Behavior & Genetic, College of Medicine, Korea University)
• 한경훈(서울의료원 의학연구소) | Kyung-Hoon Han (Research Institute, Seoul Medical Center)
• 배송환(한경대학교 식품생명공학과) | Song-Hwan Bae (Dept. of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University)
• 한성희(고려대학교 의과대학 인간행동과 유전자연구소동과 유전자연구소) | Sung Hee Han (Institute of Human Behavior & Genetic, College of Medicine, Korea University)
• 이용권(유한대학교 호텔관광 외식조리학과) | Yong Kwon Lee (Dept. of Culinary Art & Food Service Management, Yuhan University) Corresponding author