This study evaluated effects of the addition of garlic powder allicin (GPA) mixture on rumen fermentation with methane in Hanwoo steer. On in vitro trial, two experimental groups were used: control (without GPA) and treatment group (addition of 0.1% GPA mixed with the basal concentrate). Similar to in vitro trial, two experimental groups were used in vivo trial. Five Hanwoo steers (3 steers in one group and 2 in another group; average body weight = 500 ± 43 kg) were assigned by crossover design for 20 d consists of 15 d diet adaptation and 5 d data collection in each experimental period. Daily feed intake and enteric methane production were recorded by an automated head chamber system. The results of in vitro study showed that the GPA treatment group had higher acetic acid (24.30 vs 23.45 mmol/L) and butyric acid (16.55 vs 15.47 mmol/L) concentrations, but lower CH4 production (1.40 vs 2.71 mmol/ml) after 24 h of incubation compared to the control (p<0.05). Total gas, propionic acid, total volatile fatty acid (VFA), and acetic acid: propionic acid ratio were not affected by treatment after 24 h incubation. In the in vivo experiment, rumen pH and VFA were not significantly different between treatments (p>0.05), except acetic acid, which was significantly higher in GPA mixture group (60.97 vs 53.94 mM) than in the control group (p<0.05). Furthermore, no significant differences were recorded in CH4 production (g/d) and CH4 yield (g/kg DMI) between the two groups (p>0.05). In conclusion, the addition of 0.1% GPA mixture reduced CH4 proudcition on in vitro trial, but no effect on in vivo trial.

Allicin (AL) regulates the cellular redox, proliferation, viability, and cell cycle of different cells against extracellular-derived stress. This study was to investigate the effect of allicin treatment during in vitro maturation (IVM) on porcine oocyte maturation and developmental competence. Porcine follicular oocytes were cultured in 0 (control), 0.01, 0.1, 1, 10, and 100 μM AL added IVM media. The rate of polar body emission was higher in the 0.1 μM AL-treated group (74.5% ± 2.3%) than in the control (68.0% ± 2.6%). After parthenogenetic activation, the rates of cleavage and blastocyst formation were significantly higher in the 0.1 μM AL-treated group than in the control (p < 0.05). The reactive oxygen species level at metaphase II was not significantly different among all groups. In matured oocytes, the relative mRNA expression of both BAK and CASP3, and BIRC5 were significantly lower and higher, respectively, in the 0.1 AL-treated group than in the control. Also, the mRNA expression of BMP15 and cyclin B, and the activity of phospho-p44/42 MAPK, was significantly increased. These results indicate that supplementation of oocyte maturation medium with allicin during IVM improves the maturation of oocytes and the subsequent developmental competence of porcine oocytes.

Allicin (AL) is one of the biologically active substance in garlic. Many researchers found that AL exhibits strong antioxidant activity and considered to represent anti-aging effect in vitro. The objective of this study was to investigate the effects of allicin treatment during porcine oocyte aging and their in vitro development. The oocyte was maturated in vitro for 44 h (control) without AL or 44+24 h IVM (24 h aging) with 0, 0.1, 1, 10 and 100 μM allicin (0 AL, 0.1 AL, 1 AL, 10 AL and 100 AL). The 1 AL treated group was significantly increased on maturation rate compared to the 0 AL treated groups, but the other treated groups were not different compared to the 0 AL treated group (p < 0.05). The 1 AL treated group was significantly increased on normal spindle formation and chromosome alignment compared to 0 AL treated group. We checked the effect of AL on parthenogenetic activation (PA) and somatic cell nuclear transfer (SCNT) embryo development using aged oocytes. PA embryos in 1 AL treated group significantly increased the cleavage and blastocyst formation rate compared to control (p < 0.05). However, SCNT embryos of 1 AL treated group were no significant differences in embryo development. In PA embryo quality, the total cell number was significantly higher in 0.1 AL, 1 AL and 10 AL treated groups than control and DNA fragmentation rate in 1 AL was the lowest among all groups. SCNT embryo in 1 AL significantly increased total cell number and decreased DNA fragmentation. The AL treatment on aged oocyte enhanced PA and SCNT embryo developmental capacity. Therefore, AL may be helpful for assisted reproductive technology applying aged oocytes.

마늘의 주요 성분인 allicin 투여 후 유도되는 사람 말초혈액의 단핵구의 유전자 발현에 미치는 allicin 의 효과를 규명하였다. DNA microarray를 이용하여, allicin이 chemokines, cytokine 면역관련 유전자 및 신호전달 관련 유전자의발현을 유도하는 것을 확인하였다. 반대로 allicin은 Thl type의 획득면역 관련 유전자의 발현을 억제하였다. 염증세포에 있어서 allicin은 억제효과 및 자극 효과를 동시에 보여주었다. 이는 allicin이 휴지기 세포에서 먼저 증가시킨 특정 유전자의 발현을 이후에 감소시키는 결과를 보여주는 것으로 positive와 negative 효과를 발휘하는 새로운 기전을 제시하는 것이다. Allicin에 대한 광범위하고 새로운 관심을 고려해 볼 때 본 연구에서 보여주는 많은 유전자의 발현 양상은 좀 더 특정적이고 효과적인 치료법을 고안하는 데 유용할 것이다.

Agri-food garlic has been recognized as healthful because of its antibacterial, anticancer and antioxidant effects. As such, its consumption is steadily increasing. This study was conducted to amplify the healthful ingredient of garlic, allicin, using light irradiation. The following conclusions were drawn from the investigation of peeled garlic under various conditions like fluorescent lighting, color (green, yellow, blue and red) and ultraviolet light (UV-A, UV-B and UV-C). The allicin content increased most with the 15-second 0.129 W/m2 (40 W) UV-B treatment of the garlic at a 700 mm distance from the light source. At the treatment of the garlic with 126 lx (40W) red light for 24 hours at a 700 mm distance from the light source, its allicin content increased from 15.15±0.25 mg/g to 15.15±0.34 mg/g, for a 10-percent amplification effect. Therefore, it is believed that the healthfulness of garlic can be amplified through irradiation processing of its healthful ingredient, allicin, and the development of its processing unit.