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1
Liu, X. Q. (Xingquan). "Differentiation of garlic viruses." Thesis, McGill University, 1985. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63286.
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2
Apawu, Aaron Kwaku. "Reversed-Phase HPLC Determination of Alliin in Diverse Varieties of Fresh Garlic and Commercial Garlic Products." Digital Commons @ East Tennessee State University, 2009. https://dc.etsu.edu/etd/1803.
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Alliin is a predominant flavor precursor in garlic cloves. It interacts with the enzyme alliinase when garlic cloves are crushed, cut, or chewed to produce allicin, an unstable thiosulfinate that is the main biologically active component of fresh crushed garlic. Biological functions and health benefits of garlic include reduction of cancer risk in humans, improving immune system, and anti-microbial, anti-oxidant, and anti-hypertensive activities. The quality of fresh garlic and garlic products is usually related to its alliin content and allicin release potential. This research presents a simple, rapid, and precise HPLC method for alliin determination. It involves the use of 30:70% methanol: water and 0.05% sodium dodecylsulfate mobile phase composition, C18 5 μm disc column of size 3.9 x 150 μm, and detector set at 210 nm. The method showed good reproducibility with 0.56%-4.11% relative standard deviations, a linear response of peak area to alliin concentration of 0.4 ng/mL-80 ng/mL, and average recovery of 93.5%-101%. Determination of alliin in eight garlic samples indicated the highest amount in garlic tablet that was expected. The method presented is economical and efficient and can be used in alliin determination. The method gave a satisfactory chromatograms with methanol-hydrochloric acid extract but not with hot water extract.
3
Smith, Nicola Jane. "Modulation of xenobiotic metabolism by garlic." Thesis, Liverpool John Moores University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.247381.
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4
Malungane, Molebatsi Mlungisi Florah. "Effect of crude extracts of tulbaghia violacea (wild garlic) on growth of tomato and supression of meloidogyne species." Thesis, University of Limpopo, 2014. http://hdl.handle.net/10386/1394.
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Thesis (M.Sc. Agriculture (Plant Production)) -- University of Limpopo, 2014The management of root-knot nematodes (Meloidogyne spp.) has become a challenging task in tomato (Solanum lycorpesicum) production, due to the withdrawal of effective chemical nematicides. Currently, crude extracts of different plant species are being researched as alternative to chemical nematicides, with promising results. The objective of this study was to determine the effect of crude extracts of wild garlic (Tulbaghia violacea) on the growth of tomato under greenhouse conditions, and the suppression of M. incognita race 2 population densities. Treatments consisted of four levels of crude extracts viz. 0, 2, 4 and 8 g per pot, were arranged in a randomised complete block design with 10 replicates. Seedlings were inoculated with 1000 juveniles of M. incognita race 2 at transplanting and treated with crude extracts two days later. At 56 days, the crude extract of T. violacea increased plant height, stem diameter, number of cluster, flowers, fruits and leaves by 43-73%, 108-200%, 57-81%, 55-110%, 170-223% and 51-66%, respectively. It also increased the root mass and shoot mass by 95% and 96%, respectively. Crude extracts of T. violacea did not have any effect on soil pH and electrical conductivity (EC). Crude extracts of T. violacea consistently reduced population densities of M. incognita race 2 by 50, 64 and 73% in roots at 2, 4 and 8 g crude extracts, respectively and by 21, 30 and 58% in soil at similar levels, respectively. In conclusion, crude extracts of T. violacea have the potential to improve growth of tomato plants and suppress population densities of M. incognita race 2 and could be used as botanical nematicide in tomato production.
5
Ross, Zara M. "Modes of action of antimicrobial garlic derivatives." Thesis, University of Wolverhampton, 1994. http://hdl.handle.net/2436/88279.
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6
Yii, Ivy Siew Aing. "Microwave-Assisted Hydrodistillation: Garlic Essential Oil Recovery." Thesis, Curtin University, 2017. http://hdl.handle.net/20.500.11937/73545.
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Garlic essential oil possesses several desired pharmacological effects. Microwave-assisted hydrodistillation (MAHD) was adopted as to reduce the extraction period and improve extraction yield. The antimicrobial properties of the extracted essential oils were analysed and a rigorous fundamental model was developed to represent the process. The results showed that the MAHD combined with water-ethanol solvent can increase the extraction rate, shorten the extraction period and maintain the antimicrobial property of the garlic oil.
7
Skyrme, David Andrew. "An investigation into the anti-microbial activity of Allium sativum." Thesis, Cardiff University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.244224.
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8
Mudziwa, Nyengedzeni. "Yield and quality responses of Egyptian white garlic (Allium sativum L.) and wild garlic (Tulbaghia violacea Harv.) to nitrogen nutrition." Diss., University of Pretoria, 2010. http://hdl.handle.net/2263/28945.
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Allium sativum and Tulbaghia violacea are some of the most important medicinal plants used by South African traditional healers for the treatment of flu, fever, cold, tuberculosis, asthma and many more diseases. However, growth, yield and quality are constrained by excessive and under fertilization. This study was carried out to determine, firstly, the effect of N source (ammonium sulphate and calcium nitrate) on yield and quality of A. sativum and T. violacea plants. Secondly, to determine the best season for harvesting T. violacea and lastly, to determine the antifungal effects of A. sativum and T. violacea plant extracts against plant pathogens Altenaria solani and Sclerotium rolfsii. Both plants were treated with both N sources applied as topdressing treatments at a total of 0, 50, 100, 150 and 200 kg.ha-1, divided into three applications at three week (A. sativum) and three month (T. violacea) intervals. A. sativum plants were sampled at 54, 82, 112, 140 and 175 days after planting (DAP) while, T. violacea plants were sampled monthly for ten months. Parameters recorded were growth analysis, yield and bioactivity for both plant species. Both nitrogen sources improved plant growth and yield of A. sativum and T. violacea plants. Calcium nitrate at 150 kg•ha-1 and ammonium sulphate at 200 kg•ha-1 produced the highest at 24 t•ha-1 and 27 t•ha-1, respectively. Ammonium sulphate improved bioactivity of leaves with the highest bioactivity recorded at 82 and 112 DAP. Yield obtained from the autumn harvest was not affected by N source. Ammonium sulphate and calcium nitrate at 200 kg•ha-1 produced the highest yields of 23.6 t•ha-1 and 23.5 t•ha-1, respectively. In contrast, yield obtained from the winter harvest was affected by N source at 200 kg•ha-1, with significantly better yield of 30.8 t•ha-1 with calcium nitrate compared to 27.4 t•ha-1 with ammonium sulphate. Crude extracts of T. violacea bulbs that were treated with ammonium sulphate significantly inhibited the growth of plant pathogenic fungi, whereas extracts from plants treated with calcium nitrate showed low bioactivity. Extracts from plants grown with ammonium sulphate at 100 kg•ha-1 were more effective in controlling growth of plant pathogens when compared to other N levels. The minimum inhibitory concentration (MIC) effects of A. sativum against S. rolfsii and A. solani were at 0.01 mg•mL-1. The MIC of T. violacea extracts against A. solani was at 0.006 mg•mL-1. The MIC of T. violacea extracts were better than previously reported in literature. Therefore, A. sativum and T. violacea plant extracts can be used as fungicides against S. rolfsii and A. solani diseases for crops such as tomato and potato.Dissertation (MInstAgrar)--University of Pretoria, 2010.
Plant Production and Soil Science
unrestricted
9
Murwira, Epifania. "Contract farming in Zimbabwe : the Mutasa garlic project." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/95627.
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Thesis (MBA)--Stellenbosch University, 2012.Contract farming is being given renewed attention on the African continent in the wake of reduced public expenditure for credit programmes. Many African countries have recognised the potential of contract farming in linking farmers to viable markets and stimulating agricultural production in the face of globalisation. In Zimbabwe prior to 1998, smallholder farmers were poorly integrated in the cash economy and had extremely low incomes, largely due to poor access to productivity-enhancing inputs. Small-scale farmers were marginalised as the economy focused on the larger commercial farms. Currently, mainstream banks have been unable to provide funding due to their own capital inadequacy and the view that smallholder farming is a risky and unprofitable sector. There is also a shift in roles as the government moves from direct participation in agricultural production and marketing towards facilitation, legislation and enforcement. The private sector is now participating more actively in the agricultural sector, providing credit to smallholder farmers. This research seeks to better understand the partnership between private and public sector players in Zimbabwe’s agricultural credit programmes, through a study of Leo Marketing and the Zimbabwe Agricultural Market Development initiative called the Agricultural Input Supply Programme (AISP). In this research, the Mutasa Garlic Project, implemented by the AISP, has been analysed to achieve the objective. One hundred smallholder farmers have been contracted to commercially produce garlic in the Mutasa district. Using a sample of 20 farmers, the study examined how this financing model contributes to improved access to productivity-enhancing inputs, viable markets and technical expertise for the farmers. The analysis indicates that farmers have access to inputs but the model still needs improvement in distributing them efficiently to ensure that all farmers have their inputs in time for the planting season. Marketing and extension services in the project are operating well. The study reveals that there is potential for growth in the number of farmers contracted to the programme. As the contracting model continues to improve, the same model can be used for similar projects in surrounding districts.
10
Lemar, Katey M. "Cell death in the human pathogen Candida albicans : effects of garlic (Allium sativum), and garlic constituents allyl alcohol and diallyl disulphide." Thesis, Cardiff University, 2005. http://orca.cf.ac.uk/54550/.
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Garlic extract is very complex, yielding a number of organic sulphur constituents that are thought to be responsible for its anticandidal properties. Many of these are now being investigated in an attempt to determine the mechanisms by which they act. The effects of fresh and freeze dried extracts of
11
Amjad, Muhammad. "Seed irradiation in relation to moisture content." Thesis, University of Salford, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.281596.
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12
Li, Min. "Immunomodulatory activity of polysaccharides from garlic and Chinese yam." Thesis, University of Macau, 2017. http://umaclib3.umac.mo/record=b3690874.
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13
Baker, Alastair. "Flow reactors for the continuous synthesis of garlic metabolites." Thesis, Cardiff University, 2015. http://orca.cf.ac.uk/86704/.
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Garlic secondary metabolites are organosulfur compounds that possess prophylactic properties. The chemical composition of garlic oil extracts consists of a combination of these compounds. The instability of a major component, allicin 5, limits the commercial viability of garlic oil extracts. The synthesis of garlics organosulfur compounds has been performed in batch reactors. In this thesis, flow reactors were utilised to improve the throughput, reduce the operating conditions. The thermolysis of allicin 5 is the solitary approach to produce the garlic metabolite, ajoene 14. Ajoene 14 has greater stability compared to allicin 5 that possesses interesting biological activity. The primary three-step synthesis investigated consisted of dialkyl polysulfide synthesis, subsequent oxidation and finally the terminal thermolysis. In addition, other garlic metabolites have also been produced. The synthesis of unsymmetrical monosulfides and their subsequent oxidation was investigated using novel heterogeneous packed-bed flow reactors. The stable amino acid, alliin 15, is the precursor of allicin 5. Alliin 15 was also synthesised in homogeneous flow mode. The telescoped synthesis of alliin 15 was successfully completed using a semi-batch reactor. Development of novel approaches to synthesise garlics organosulfur compounds is reported in this thesis. Finally, the flow reactor systems, experimental details and characterisation of the compounds are described.
14
Cottrell, Simon. "Investigation into the antibacterial effects of Allium sativum (garlic)." Thesis, Cardiff University, 2004. http://orca.cf.ac.uk/55536/.
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This study set out to compare and contrast the antimicrobial effects of freeze-dried garlic powder against the commonly occurring pathogens specifically Escherichia coli, and the probiotic bacterium Lactobacillus casei. Also to identify possible active components and sites of action of garlic, and study the reactive nature of allicin. Freeze dried garlic proved more inhibitory to E. coli than L. casei (24 h MIC values of 1.9 mg ml-1 and 16.9 mg ml-1 respectively) This was manifested against E. coli as a dose-dependent extension in lag phase (no effect on specific growth rate (SGR)). Inhibitory effects of garlic powder extract against L. casei were manifested as a dose- dependent decrease in specific growth rate. No bacteriocidal activity was observed on treatment of E. coli cultures with garlic concentrations of 20 mg ml-1 or less over 24 hours. Bacteriocidal activity was seen against E. coli when using concentrations in excess of 20 mg ml-1 over 48 h and 72 h. Garlic powder extract proved inhibitory to MRS A strains (EMRSA 15), and displayed synergism with penicillin and methicillin. GC-MS analysis proved garlic powder extract to be a dynamic mixture of sulphur containing compounds, including allicin and allicin reaction products. Half-life of allicin in nutrient broth (37° C) was approximately 11 h, this was reduced to 30 min on addition of E. coli cells. The inhibitory effect of allicin was observed as a dose-dependent increase in lag phase (no effect on SGR). Inhibitory activity of diallyl sulphides was observed as a dose-dependent decrease in SGR and small extensions in lag phase duration. Allyl alcohol brought about a substantial decrease in SGR and culture density at 24 h (concentration independent). Garlic powder extract caused membrane damage and abnormal morphology in E. coli (<2.0 mg ml-1) and L. casei (>10 mg ml-1). A reduction in glucose metabolism was observed in E. coli and L. casei on addition of garlic, also ethanol production and oxygen uptake were stimulated in E. coli cultures. This investigation has highlighted differences in the nature of garlic powder extract inhibition in a susceptible and non-susceptible organism, and identified possible mechanisms of action against E. coli to be cell structure damage, oxidative damage, and metabolic inhibition.
15
Dillon, Stephanie Ann. "Aged garlic extract as an antioxidant in cardiovascular disease." Thesis, Liverpool John Moores University, 2002. http://researchonline.ljmu.ac.uk/4922/.
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16
Ciola, Victoria Lyn. "DISTRIBUTION AND HOST SPECIFICITY OF ERYSIPHE CRUCIFERARUM (POWDERY MILDEW) ATTACKING ALLIARIA PETIOLATA (GARLIC MUSTARD), IN SOUTHWESTERN OHIO." Wright State University / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=wright1247167400.
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17
DeCagna, Drew. "Inhibiting enzymatic formation of blue-green pigments in garlic cloves." Kansas State University, 2013. http://hdl.handle.net/2097/15517.
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Master of ScienceFood Science - Animal Sciences & Industry
Fadi Aramouni
Blue-green pigments have the ability to form in crushed and whole garlic cloves following a rapid series of enzymatic and non-enzymatic reactions. Economic losses associated with a reduction in organoleptic quality of garlic (Allium sativum L.) containing blue-green pigments can be incurred. Preventing blue-green pigment formation can mitigate potential financial and brand equity damages. To prevent pigment formation, inactivation of the enzyme which yields pigment substrates is essential. Two methods to inactivate the enzyme associated with pigment formation were explored: blanch treatment of whole garlic cloves (100°C, 5 min); and soaking of whole, non-blanched garlic cloves in low pH (<3.0) acetic or citric acid pickling solutions for seven days. The blanching treatment was effective in inactivating the enzyme as the pigment substrate decreased by approximately 99% as compared with pigment substrate concentrations in non-blanched garlic cloves. Soaking whole garlic cloves in low pH (<3.0) pickling solutions did not result in enzyme inactivation as pigments formed in cloves soaked in the acetic acid pickling solutions; however pigments did not form in cloves soaked in the citric acid pickling solution. This may be due to the different effect mono- and poly-carboxylic acids have on the permeability of garlic cell membranes. Blanching garlic cloves can be implemented as a processing step to prevent pigment formation. Soaking garlic in a low pH pickling solution comprised of a poly-carboxylic acid does not inactivate the enzyme associated with pigment formation but pigment formation can be prevented. Other methods presented in the literature to prevent pigment formation include controlling growth, harvest and storage conditions, as well as treating garlic clove homogenates with chemical additives.
18
Allison, Gillian Lenore. "The inhibitory mechanisms of aged garlic extract on platelet aggregation." Thesis, Liverpool John Moores University, 2007. http://researchonline.ljmu.ac.uk/5880/.
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19
Munch, Ryan Nicholas. "Deodorization of Garlic Breath Volatiles by Food and Food Components." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1383566379.
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20
Bachhawat, Kiran. "Garlic (Allium Sativum) Agglutinin I: Specificity, Binding And Folding Mechanism." Thesis, Indian Institute of Science, 2000. https://etd.iisc.ac.in/handle/2005/243.
Full textAbstract:
Lectins are a class of proteins that bind to carbohydrates with a high degree of specificity. They are involved in various cellular processes such as, host - pathogen interactions, targeting of proteins within cells, cell - cell interaction, cellular segregation and development. They serve as important tools for probing the carbohydrate structures in biological systems such as cell membranes and also as model systems for elucidating protein - carbohydrate interactions. Lectins are distributed ubiquitously in nature ranging from microorganisms to the plants and animals.
Plant lectins are a group of proteins that according to a recently updated definition comprise all plant proteins possessing at least one non-catalytic domain that binds reversibly to specific mono- or oligosaccharide. The majority of all currently known plant lectins may be classified into four major groups - (1) Legume lectins, (2) Chitin-binding lectins, (3) Type 2 Ribosome inactivating proteins and the (4) Monocot mannose binding lectins.
The monocot mannose binding lectins are an extended superfamily of structurally and evolutionarily related proteins. Till now these proteins have been isolated from the following families, namely, Amaryllidaceae, Affiaceae, Araceae, Orchidaceae, Iridaceae and Li/iaceae. They exhibit marked sequence homology and a unique specificity for mannose. At present there is a wide interest in the monocot mannose-binding lectins because of: (1) their exclusive specificity towards mannose, (2) their anti - retroviral activity and (3) their potent entomotoxic properties. Of particular interest are lectins from the bulbs of garlic (Allium sativum) and ramson (A. ursinum), which contain more than one type of lectin. The first report of the presence of lectins in the bulbs of garlic {Allium sativum agglutinin, ASA) was made by Van Damme et al in 1991. Bulbs of garlic are
known to accumulate two types of mannose binding lectins, the heterodimeric, ASAI and the hornodimeric, ASAII. Though these two lectins differ in the lengths of their polypeptide chains, they exhibit marked similarities with respect to their primary sequence, post translational modifications, serological properties, immunochemical attributes as well as carbohydrate binding properties.
This thesis describes the successful cloning of the ASAI gene from the garlic genomic DNA and expression of the functional recombinant protein in insect cell lines. ASAI was subsequently characterized for its carbohydrate binding specificity by means of a sensitive enzyme based assay. Finer insights into this sugar binding topology of ASAI for its complementary ligands was obtained from the surface plasmon resonance studies. Lastly, the folding behaviour as well as an estimate of its conformational stability was investigated by differential scanning calorimetric and equilibrium solution denaturation studies.
Chapter 1 provides a comprehensive review on lectins pertaining to their definition, historical background, occurrence in nature, three dimensional structure and architecture, modes of bonding, biological functions and implications as well as their applications in biomedical research.
Chapter 2 describes the isolation and purification of the heterodimeric lectin, ASAI in two steps using affinity chromatography followed by gel filtration chromatography from the bulbs of garlic. The purified ASAI was then characterized for their serological, physico- and immuno-chemical properties by means of capillary electrophoresis, hemagglutination activity and generation of antisera against ASAI in rabbits.
Chapter 3 revolves around the cloning of the gene encoding ASAI by PCR amplification from garlic genomic DNA. The authenticity of the ASA gene was
established by means of gene sequencing, which in turn provided us with the primary sequence of this lectin. With the ASAI clone established innumerable attempts, as highlighted in the chapter, were made to express the functional protein in bacteria. All attempts yielded pure recombinant garlic lectin with no detectable activity. This prompted us to shift our efforts into expression of the recombinant protein in the baculovirus expression system using the Sf21 insect cell lines and the Autographa californica nuclear polyhedrosis virus (AcNPV). The choice of this system proved beneficial as we obtained functional recombinant garlic lectin with its hemagglutinating activity comparable to the native protein.
Chapter 4 highlights the design of an elegant coupled enzyme-based colorimetric assay (Enzyme Linked Lectin Adsorbent Assay) for elucidation of the carbohydrate binding specificity of ASAI. This expansive and extensive study involved the assay of a wide range of mannooligosaccharides in order to gain an insight into the sugar binding details of ASAI. ASAI recognizes monosaccharides in the mannosyl configuration. The potencies of the ligands for ASAI is shown to increase in the following order: Mannobiose < Mannotriose Mannopentaose Man9 oligosaccharide. Mannononase glycopeptide (Man9GlcNAc2Asn), the highest oligomer studied exhibited the greatest binding affinity suggesting ASAI to possess a preference for cluster of terminal αl-2-linked mannosyl residues at the non-reducing end. This kind of exquisite specificity is unique in the lectins described so far. Among the glycoproteins assayed, invertase, soyabean agglutinin and ovalbumin displayed high binding affinity.
Chapter 5 unravels the fine specificity of the mannose containing carbohydrate moieties for binding to ASAI with emphasis on their kinetics of binding. This has been achieved by invoking the principle of surface plasmon resonance allowing measurement of bimolecular interactions in real time. This investigation corroborates our earlier study about the special preference of garlic lectin for terminal a α1-2 linked mannose residues. Increase in binding propensity can be directly correlated to the addition of αl-2 linked mannose to the mannooligosaccharide at its non-reducing end. An analyses of these data reveals that the α1-2 linked terminal mannose on the α1-6 arm to be the critical determinant in the recognition of mannooligosaccharides by the lectin. While kI increases progressively from Man3 to Man7 derivatives, and more dramatically so for Man8 and Man9 derivatives, k-1 decreases relatively much less gradually from Man3 to Man9 structures. An unprecedented increase in the association rate constant for interaction with ASAI with the structure of the oligosaccharide ligand constitutes a significant finding in protein-sugar recognition.
Chapter 6 deals with the thermal unfolding of ASAI, characterized by differential scanning calorimetry and circular dichroism which shows it to be highly reversible and can be defined as a two-state process in which the folded dimer is converted directly to the unfolded monomers (A2 2U). Moreover, its conformational stability has been determined as a function of temperature; GdnCl concentration and pH using a combination of thermal and isothermal GdnCl induced unfolding monitored by DSC, far-UV CD and fluorescence, respectively. Analysis of these data yielded the heat capacity change upon unfolding (∆CP) as also the temperature dependence of the thermodynamic parameters, namely, ∆G, ∆H, ∆S. The protein appears to attain a completely unfolded state irrespective of the method of denaturation. The absence of any folding intermediates suggests the quaternary interactions to be the major contributor to the conformational stability of the protein, which correlates very well with its X-ray structure. The final chapter summarizes the findings reported in the thesis.
21
Bachhawat, Kiran. "Garlic (Allium Sativum) Agglutinin I: Specificity, Binding And Folding Mechanism." Thesis, Indian Institute of Science, 2000. http://hdl.handle.net/2005/243.
Full textAbstract:
Lectins are a class of proteins that bind to carbohydrates with a high degree of specificity. They are involved in various cellular processes such as, host - pathogen interactions, targeting of proteins within cells, cell - cell interaction, cellular segregation and development. They serve as important tools for probing the carbohydrate structures in biological systems such as cell membranes and also as model systems for elucidating protein - carbohydrate interactions. Lectins are distributed ubiquitously in nature ranging from microorganisms to the plants and animals.
Plant lectins are a group of proteins that according to a recently updated definition comprise all plant proteins possessing at least one non-catalytic domain that binds reversibly to specific mono- or oligosaccharide. The majority of all currently known plant lectins may be classified into four major groups - (1) Legume lectins, (2) Chitin-binding lectins, (3) Type 2 Ribosome inactivating proteins and the (4) Monocot mannose binding lectins.
The monocot mannose binding lectins are an extended superfamily of structurally and evolutionarily related proteins. Till now these proteins have been isolated from the following families, namely, Amaryllidaceae, Affiaceae, Araceae, Orchidaceae, Iridaceae and Li/iaceae. They exhibit marked sequence homology and a unique specificity for mannose. At present there is a wide interest in the monocot mannose-binding lectins because of: (1) their exclusive specificity towards mannose, (2) their anti - retroviral activity and (3) their potent entomotoxic properties. Of particular interest are lectins from the bulbs of garlic (Allium sativum) and ramson (A. ursinum), which contain more than one type of lectin. The first report of the presence of lectins in the bulbs of garlic {Allium sativum agglutinin, ASA) was made by Van Damme et al in 1991. Bulbs of garlic are
known to accumulate two types of mannose binding lectins, the heterodimeric, ASAI and the hornodimeric, ASAII. Though these two lectins differ in the lengths of their polypeptide chains, they exhibit marked similarities with respect to their primary sequence, post translational modifications, serological properties, immunochemical attributes as well as carbohydrate binding properties.
This thesis describes the successful cloning of the ASAI gene from the garlic genomic DNA and expression of the functional recombinant protein in insect cell lines. ASAI was subsequently characterized for its carbohydrate binding specificity by means of a sensitive enzyme based assay. Finer insights into this sugar binding topology of ASAI for its complementary ligands was obtained from the surface plasmon resonance studies. Lastly, the folding behaviour as well as an estimate of its conformational stability was investigated by differential scanning calorimetric and equilibrium solution denaturation studies.
Chapter 1 provides a comprehensive review on lectins pertaining to their definition, historical background, occurrence in nature, three dimensional structure and architecture, modes of bonding, biological functions and implications as well as their applications in biomedical research.
Chapter 2 describes the isolation and purification of the heterodimeric lectin, ASAI in two steps using affinity chromatography followed by gel filtration chromatography from the bulbs of garlic. The purified ASAI was then characterized for their serological, physico- and immuno-chemical properties by means of capillary electrophoresis, hemagglutination activity and generation of antisera against ASAI in rabbits.
Chapter 3 revolves around the cloning of the gene encoding ASAI by PCR amplification from garlic genomic DNA. The authenticity of the ASA gene was
established by means of gene sequencing, which in turn provided us with the primary sequence of this lectin. With the ASAI clone established innumerable attempts, as highlighted in the chapter, were made to express the functional protein in bacteria. All attempts yielded pure recombinant garlic lectin with no detectable activity. This prompted us to shift our efforts into expression of the recombinant protein in the baculovirus expression system using the Sf21 insect cell lines and the Autographa californica nuclear polyhedrosis virus (AcNPV). The choice of this system proved beneficial as we obtained functional recombinant garlic lectin with its hemagglutinating activity comparable to the native protein.
Chapter 4 highlights the design of an elegant coupled enzyme-based colorimetric assay (Enzyme Linked Lectin Adsorbent Assay) for elucidation of the carbohydrate binding specificity of ASAI. This expansive and extensive study involved the assay of a wide range of mannooligosaccharides in order to gain an insight into the sugar binding details of ASAI. ASAI recognizes monosaccharides in the mannosyl configuration. The potencies of the ligands for ASAI is shown to increase in the following order: Mannobiose < Mannotriose Mannopentaose Man9 oligosaccharide. Mannononase glycopeptide (Man9GlcNAc2Asn), the highest oligomer studied exhibited the greatest binding affinity suggesting ASAI to possess a preference for cluster of terminal αl-2-linked mannosyl residues at the non-reducing end. This kind of exquisite specificity is unique in the lectins described so far. Among the glycoproteins assayed, invertase, soyabean agglutinin and ovalbumin displayed high binding affinity.
Chapter 5 unravels the fine specificity of the mannose containing carbohydrate moieties for binding to ASAI with emphasis on their kinetics of binding. This has been achieved by invoking the principle of surface plasmon resonance allowing measurement of bimolecular interactions in real time. This investigation corroborates our earlier study about the special preference of garlic lectin for terminal a α1-2 linked mannose residues. Increase in binding propensity can be directly correlated to the addition of αl-2 linked mannose to the mannooligosaccharide at its non-reducing end. An analyses of these data reveals that the α1-2 linked terminal mannose on the α1-6 arm to be the critical determinant in the recognition of mannooligosaccharides by the lectin. While kI increases progressively from Man3 to Man7 derivatives, and more dramatically so for Man8 and Man9 derivatives, k-1 decreases relatively much less gradually from Man3 to Man9 structures. An unprecedented increase in the association rate constant for interaction with ASAI with the structure of the oligosaccharide ligand constitutes a significant finding in protein-sugar recognition.
Chapter 6 deals with the thermal unfolding of ASAI, characterized by differential scanning calorimetry and circular dichroism which shows it to be highly reversible and can be defined as a two-state process in which the folded dimer is converted directly to the unfolded monomers (A2 2U). Moreover, its conformational stability has been determined as a function of temperature; GdnCl concentration and pH using a combination of thermal and isothermal GdnCl induced unfolding monitored by DSC, far-UV CD and fluorescence, respectively. Analysis of these data yielded the heat capacity change upon unfolding (∆CP) as also the temperature dependence of the thermodynamic parameters, namely, ∆G, ∆H, ∆S. The protein appears to attain a completely unfolded state irrespective of the method of denaturation. The absence of any folding intermediates suggests the quaternary interactions to be the major contributor to the conformational stability of the protein, which correlates very well with its X-ray structure. The final chapter summarizes the findings reported in the thesis.
22
Boote, Timothy. "Anti-thrombogenic electropolymers for coronary stents : surface motifs and garlic extracts." Thesis, University of East Anglia, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.539368.
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Zhang, Xiaohua. "Investigations of effects of garlic materials upon risk factors of atherosclerosis." Thesis, University of Wolverhampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.323146.
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A brief review was provided of lipid metabolism, mechanisms of lipid lowering and coronary heart disease risk factors (including the role of antioxidants). In addition, studies of lipid-lowering and other anti-atherosclerotic effects of garlic materials were also reviewed. Evaluation and development of techniques required to perform studies of the anti-atherosclerotic effects of garlic were implemented, including evaluation of methods for measuring total antioxidant capacity and the development of methods for the rapid isolation of low density lipoprotein (LDL). The main objective of this project was to investigate the effects of garlic upon plasma lipids in rats and healthy human subjects and the effects upon antioxidant status in healthy human subjects. In a long-term study with old male rats, a low dose of garlic oil (c. O.5mg/Kg body weight/day) for 12.5 weeks provided in a high fat diet produced no significant reduction in plasma lipids or glucose. Upward trends in plasma lipids early in the treatment period were similar to those reported from several previous studies in which eventual reductions in plasma lipids were observed suggesting the possibility of a small effect of garlic oil upon lipid metabolism. Two randomised, double-blind, placebo-controlled human studies were carried out to investigate the effects of capsules containing garlic oil dissolved in vegetable oil upon coronary heart disease risk factors in normal subjects. In the first study, 8.2 mg/day of garlic oil (or placebo) capsules were given to 51 subjects over an I 1- week period. 95% confidence intervals were calculated for differences between garlic oil and placebo groups of changes in plasma lipids, glucose and total antioxidant capacity between baseline and end-oftreatment. No significant effects were observed, but it was found that plasma lipids and glucose trends were more favourable with garlic oil treatment. Effects of garlic oil over placebo for cholesterol-related variables and glucose were in opposite directions for males and females and this interaction between genders reached significance for high density lipoprotein cholesterol, total cholesterol/high density lipoprotein cholesterol ratio, calculated low density lipoprotein cholesterol and glucose of plasma. The strong gender effect of garlic oil evidenced for plasma lipids and glucose implies potent effects of garlic oil and suggests future garlic studies should include gender analyses. In the second human study, 12 mg/day garlic oil (or placebo) capsules were given to 27 trained young male athletes for 16 weeks. 95% confidence intervals were calculated for differences between garlic oil and placebo groups of changes in plasma lipids, total antioxidant capacity and LDL composition between baseline and end-of-treatment. It was found that the reduction in plasma triglycerides (p=O.09) of the garlic oil group in comparison with the placebo group was accompanied by increases in density, a significant reduction in triglycerides / protein and a trend towards reduction of cholesterol/protein of the LDL fraction. A trend towards reduced total antioxidant capacity / protein of LDL appear to reflect garlic oil effects upon lipid composition of LDL rather than directly upon antioxidants. Non-significant trends towards small improvements in maximal oxygen intake test-duration and less plasma glucose depletion with garlic oil were observed. Overall, the results from the human studies provide some encouragement to the view that garlic oil could reduce coronary heart disease risk in normal persons and that this possibility deserves further investigation.
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Arbach, Miriam. "Diallyl polysulfides from garlic : mode of action and applications in agriculture." Thesis, University of East Anglia, 2014. https://ueaeprints.uea.ac.uk/50025/.
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Garlic (Allium sativum) contains a wide range of organosulfur compounds which show a variety of biological effects including broad spectrum antibacterial, antifungal and antiviral activity, as well as selective anticancer activity. One highly bioactive class of compounds from garlic are diallyl polysulfides (DAS), containing one to six sulfur atoms in a linear chain. The bioactivity of DAS has been shown to increase with increasing sulfur chain length up to DAS4 and in this study the even higher bioactivity of DAS5 and DAS6 was demonstrated. The bioactivity of DAS is believed to be initiated following initial reaction with intracellular low molecular weight (LMW) and protein thiols. In this study the interaction between DAS and LMW thiols was investigated and for the first time the reduced DAS metabolites allyl hydropolysulfides have been detected in vitro and in vivo in the Gram positive bacterium Bacillus subtilis. Additionally, formation of mixed polysulfides between DAS and LMW thiols with up to five sulfur atoms was observed in vitro. Proteomic studies revealed a large number of proteins in B. subtilis that formed mixed di- and trisulfides with DAS. Therefore multiple points of DAS attack have been proven and the disturbance of the cellular redox status through lowering the pool of reduced LMW thiols was established in two different organisms (B. subtilis and the nematode Steinernema feltiae). To exploit the polysulfide chemistry for the development of a “green” nematicide, the nematicidal activity of DAS was investigated in bioassays as well as the efficacy of DAS formulations towards plant pathogenic nematodes (Meloidogyne spp. and Globodera spp.) in potato and carrot field trials. It was demonstrated that the DAS derived nematicides form an equally effective alternative compared to synthetic nematicides at a much lower environmental and health risk.
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Castellano, Steven Michael. "Effect of Alliaria petiolata invasion on ectomycorrhizal colonization of Quercus rubra." Oxford, Ohio : Miami University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=miami1217280009.
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Lucena, Rafaella Rayane Macedo de. "Desempenho produtivo e qualitativo de cultivares de alho semi-nobre vernalizado na Mesorregião Oeste Potiguar." Universidade Federal Rural do Semi-Árido, 2015. http://bdtd.ufersa.edu.br:80/tede/handle/tede/175.
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Previous issue date: 2015-02-24Conselho Nacional de Desenvolvimento Científico e Tecnológico
Garlic is one of the vegetables of great economic and social relevance in Brazil. Among the consumer states, Rio Grande do Norte, especially, despite having regions with favorable conditions for growing garlic, currently, depends on imports of this product to meet its domestic demand. The introduction of more productive and quality cultivars, better market acceptance, and adjustments of vernalization technology, a key issue for adaptation of new cultivars, are mechanisms that can contribute to garlic revitalization in areas previously producing this vegetable. In order to evaluate the development, production and quality semi-noble garlic cultivars under different periods of pre-planting vernalization of seed bulbs in two city in the Mesoregion West Potiguar, we developed two experiments, simultaneously in Baraúna and Governador Dix-sept Rosado, between the months of April and November 2012. The experimental design was a randomized complete block design with four replications. The treatments were arranged in a split plot, being the plots represented by semi-noble cultivars Gigante do Núcleo and BRS Hozan and subplots consisted by periods of vernalization before planting the seed bulbs at 4 ± 1 ° C: 0, 10, 20 and 30 days. We evaluated: plants emergency, plant height, leaf number, cultural cycle, final stand, mass fresh total, percentage of bulbs differentiation of bulbils, bulbils number, classification of bulbils, bulb average weight, yield total, classification bulbs, diameter of bulb, pH, titratable acidity, soluble solids, total soluble sugars, reducing sugars, pungency, total solids and industrial index. The vernalization did not provide increases significant in productivity, however, the use of 10 day of the vernalization pre-planting seed bulbs allowed in improving the quality of garlic semi-noble produced in Baraúna and Governador Dix-sept Rosado. The cultivars Gigante do Núcleo (4.56 t ha-1) and BRS Hozan (4.42 t ha-1) had higher yields in Baraúna. In this city, garlic produced showed greater diameter, pungency and total solids, with higher industrial index therefore better quality for industrialization (processing or dehydration)
O alho é uma das hortaliças de grande relevância econômica e social no Brasil. Entre os estados consumidores, o Rio Grande do Norte, especialmente, apesar de apresentar regiões com condições favoráveis ao cultivo de alho, atualmente, depende da importação deste produto para atender a sua demanda interna. A introdução de cultivares mais produtivas e de qualidade, com melhor aceitação de mercado, e ajustes da tecnologia de vernalização, ponto fundamental para adaptação de novas cultivares, são mecanismos que podem contribuir para revitalização do alho em regiões, anteriormente produtoras desta hortaliça. Com o objetivo de avaliar o desenvolvimento, produção e qualidade de cultivares de alho semi-nobre, submetidas a diferentes períodos de vernalização pré-plantio dos bulbos-semente em dois municípios da Mesorregião Oeste Potiguar, desenvolveram-se dois experimentos, simultaneamente, em Baraúna e Governador Dix-sept Rosado, entre os meses de abril e novembro de 2012. O delineamento experimental foi o de blocos completos casualizados com quatro repetições. Os tratamentos foram dispostos em parcelas subdivididas, sendo as parcelas representadas pelas cultivares semi-nobres Gigante do Núcleo e BRS Hozan e as subparcelas constituídas pelos períodos de vernalização pré-plantio dos bulbos-semente à 4 ± 1 ºC: 0, 10, 20 e 30 dias. Foram avaliados: emergência de plantas, altura de plantas, número de folhas, ciclo cultural, estande final, massa fresca total, percentagem de bulbos com diferenciação de bulbilhos, número de bulbilhos, classificação de bulbilhos, massa média de bulbos, produtividade total, classificação de bulbos, diâmetro de bulbos, pH, acidez titulável, sólidos solúveis, açúcares solúveis totais, açúcares redutores, pungência, sólidos totais e índice industrial. A vernalização não proporcionou aumentos significativos na produtividade, entretanto o uso de 10 dias de vernalização pré-plantio dos bulbos-semente possibilitou incrementos na qualidade do alho semi-nobre produzido em Baraúna e Governador Dix-sept Rosado. As cultivares Gigante do Núcleo (4,56 t ha-1) e BRS Hozan (4,42 t ha-1) apresentaram maior produtividade em Baraúna. Neste município, o alho produzido apresentou maior diâmetro, além de pungência e sólidos totais, com índice industrial mais elevado e, portanto, melhor qualidade para industrialização (processamento ou desidratação)
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Dorant, Elisabeth. "Onion and leek consumption, garlic supplement use and the incidence of cancer." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Maastricht University [Host], 1994. http://arno.unimaas.nl/show.cgi?fid=6525.
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Wood, Jonathan. "Effects of garlic on the susceptibility of MRSA to beta-lactam antibiotics." Thesis, Cardiff University, 2009. http://orca.cf.ac.uk/55864/.
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It is well recognised that resistance to antibiotics is a major global health problem which is increasing in significance year on year. Many authorities believe it to be the biggest healthcare issue of the 21st century. In particular, methicillin-resistant Staphylococcus aureus (MRSA) is a major clinical problem, particularly in the UK. Plant-derived products, and particularly garlic, have been recognised as having antimicrobial activity for centuries. This traditional use has now been substantiated by credible science. Recent studies have begun to investigate whether there is any synergism between clinically-employed antimicrobials and plant-derived products, which could, in theory, make use of our currently redundant antibiotics In this study sub-MIC concentrations of garlic (MICs 1-2 mg mL-1) were shown to potentiate oxacillin susceptibility (MIC < 4 ug mL-1) against MRSA, and increase the sensitivity of MRSA to penicillin. Results suggest that increasing antibiotic susceptibility was as a result of the cumulative effects of the garlic and antibiotic rather than interaction between the two. It therefore appears that garlic does not exhibit the same mechanism of action as oxacillin or penicillin. Low concentrations of garlic (<0.5 mg mL-1), however, decreased the susceptibilities of MRSA and S. aureus to oxacillin or penicillin. Garlic caused thickening of the primary Staphylococcal cell wall, but did not damage the cell wall integrity. This is the first study to show in vitro decreasing sensitivity to garlic through repeated sub-culture in sub-inhibitory concentrations (0.5x MIC). Such isolates exhibited morphological changes but did not differ from control cultures in terms of growth dynamics. Acquired resistance to garlic has not previously been reported, suggesting these data are worthy of further investigation. The present study lends further support to the continued investigation into potentiation of antibiotic susceptibility in antibiotic-resistant organisms by phytochemicals. The results presented here do however suggest that these interactions may be more complex than anticipated and that low concentrations of phytochemicals could potentially exacerbate the problem of antibiotic-resistance.
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Smith, Muneerah. "An investigation into the anti-cancer mechanism of garlic-related organosulfur compounds." Master's thesis, University of Cape Town, 2014. http://hdl.handle.net/11427/12795.
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Includes abstract.~Includes bibliographical references.Crushed garlic contains organosulfur compounds (OSC), which are reported to have cancer chemotherapeutic properties both in vitro and in vivo. A library of 15 organosulfur analogues were obtained as mechanistic probes in WHCO1 oesophageal cancer cells. Structure-activity studies showed a positive correlation between the anti-proliferative-IC50 of disulfides and the relative stability of their anion leaving groups, as assessed through resonance and quantified by predictive pKa-values.
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Tan, Wen Qi. "Case study of Goldblatt's translation of The Garlic Ballads from skopos perspective." Thesis, University of Macau, 2018. http://umaclib3.umac.mo/record=b3954285.
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Serafim, Leonardo Farias. "Estudo experimental e computacional das propriedades vibracionais e citotÃxicas de nutracÃuticos do alho." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15016.
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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgicoA atividade citotÃxica e bactericida do extrato de alho, em trÃs linhagens de cÃlulas tumorais (HCT-166, SF-295 e OVCAR-8) e em quatro culturas de bactÃrias: duas gram-positivas (Staphylococcus aureus ATCC 25923 e Staphylococcus epidermidis ATCC 12228) e duas gram-negativas (Pseudomonas aeruginosa ATCC 9027 e Escherichia coli ATCC 11303), foi investigada neste trabalho. Visando melhorar a biodisponibilidade e o direcionamento destes nutracÃuticos para cÃlulas alvo (tumores ou bactÃrias), um sistema de liberaÃÃo de fÃrmacos baseado na adsorÃÃo do extrato de alho em micropartÃculas de carbonato de cÃlcio foi desenvolvido. Adicionalmente, simulaÃÃes computacionais no formalismo DFT (Density Functional Theory) foram realizadas para a determinaÃÃo das propriedades estruturais e vibracionais de duas molÃculas, alliina e metiina, presentes neste extrato aquoso. A molÃcula de alliina, espÃcie de maior concentraÃÃo no extrato aquoso utilizado, foi usada como modelo teÃrico para cÃlculos de potenciais de interaÃÃo do extrato de alho e das micropartÃculas de carbonato de cÃlcio. Os cÃdigos GAUSSIAN, Forcite e Dmol3, assim como o funcional meta-hÃbrido M06-2X e o funcional puro GGA na sua formulaÃÃo BPE foram usados nas simulaÃÃes. Os espectros vibracionais obtidos para a molÃcula de alliina revelaram intensas absorÃÃes em: 1637, 1592, 1519, 1430, 1397, 1390, 1357 1018, 544 cm-1 na regiÃo do infravermelho, principalmente associadas a vibraÃÃes dos grupos carboxila, amino e sulfÃxido, e em: 1643, 1429, 1404, 1316, 1297, 1207, 790, 744, 693, 588, 503 cm-1 no espectro Raman, associados a vibraÃÃes da cadeia carbÃnica. O espectro na regiÃo do infravermelho da molÃcula de metiina à semelhante ao da alliina, porÃm, seu espectro Raman revela bandas de absorÃÃo que podem diferenciar as duas espÃcies, principalmente a ausÃncia do pico observado em 1643 cm-1 reverente ao grupo alila. Os espectros vibracionais teÃricos calculados indicam uma Ãtima correlaÃÃo com os espectros experimentais obtidos, tanto paras molÃculas puras como para o extrato produzido em laboratÃrio. Os cÃlculos de potenciais de interaÃÃo sugerem a adsorÃÃo dos nutracÃuticos em pelo menos quatro camadas de solvataÃÃo em torno das micropartÃculas de carbonato de cÃlcio, o que promove sua lenta liberaÃÃo, elevando sua biodisponibilidade. Os testes de citotoxicidade revelaram inibiÃÃo do crescimento tumoral de cerca de 93%, nas as trÃs linhagens de cÃlulas tumorais, e atividade bactericida nas duas colÃnias de bactÃrias gram-positivas estudadas, o que comprovou o efeito sinergÃtico do extrato de alho com o carbonato de cÃlcio e sua eficÃcia como sistema de liberaÃÃo de nutracÃuticos. Estes resultados demonstram o potencial de aplicaÃÃo na prÃtica farmacÃutica do uso de micropartÃculas de carbonato de cÃlcio modificadas com extrato de alho para combate a cÃlulas tumorais e a aÃÃes bactericidas
The cytotoxic and bactericidal activities of garlic extract were tested in three tumor cell lines (HCT-166, SF-295 e OVCAR-8) and four bacteria cultures: two gram-positives (Staphylococcus aureus ATCC 25923 and Staphylococcus epidermidis ATCC 12228) and two gram-negatives (Pseudomonas aeruginosa ATCC 9027 e Escherichia coli ATCC 11303). Aiming to improve the bioavailability and cell targeting (tumor or bacteria) of these nutraceuticals, a drug delivery system based on the adsorption of garlic extract on calcium carbonate microparticles was developed. Additionally, computer simulations within the Density Functional Theory (DFT) formalism were accomplished to find the structural and vibrational properties of two molecules, alliin and methiin, present in garlic extract. alliin the highest concentration specie present in garlic extract was used as theoretical model to represent the garlic extract on the potential interaction calculations with calcium carbonate microparticles. The computer codes GAUSSIAN, Forcite and Dmol3, with the Meta hybrid M06-2X and the pure GGA-PBE Exchange-correlation functional were used to implement the computations. The vibrational spectra recorded for the alliin unveiled intense absorption peaks at: 1637, 1592, 1519, 1430, 1397, 1390, 1357 1018, 544 cm-1 on IR spectrum, mainly assigned to the carboxyl, amine and sulfoxide groups vibrations, and at 1643, 1429, 1404, 1316, 1297, 1207, 790, 744, 693, 588, 503 cm-1 on Raman spectrum, associated to the carbon chain vibrations. The methiin IR spectrum is similar to alliinâs, but, its Raman spectrum unveiled absorption bands which may differentiate both molecules, mainly for the absence of the absorption peak observed at 1643 cm-1 , ascribed to the allyl group vibration. The calculated theoretical vibrational spectra showed a good agreement with the experimental data. The interaction potential calculations suggests the adsorption of at least four solvation layers of the nutraceuticals around the calcium carbonate microparticles, this fact allow the slowly release of the species, preserving its bioavailability. The cytotoxicity tests showed tumor cells growth inhibition of 93% for the three tumor cell line studied, and bactericidal activity on gram-positives bacteria cell cultures, which proved the synergetic effect of garlic extract with calcium carbonate and its efficacy as drug delivery system. Those results shows the application potential of the calcium carbonate microparticles modified with garlic extract on the treatment of cancer and as antibacterial agent.
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Lorion, Renée Michelle. "Rock phosphate, manure and compost use in garlic and potato systems in a high intermontane valley in Bolivia." Online access for everyone, 2004. http://www.dissertations.wsu.edu/Thesis/Summer2004/R%5FLorion%5F071404.pdf.
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Susko, David J. "The ovule ecology of garlic mustard, Alliaria petiolata (Brassicaceae), and other mustard species." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0011/NQ52441.pdf.
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Elosta, Abdulhakim Mohamed. "Inhibition of glycation by garlic : possible clinical use in prevention of diabetic complications." Thesis, Manchester Metropolitan University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523135.
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Smith, Sarah. "The role of reactive nitrogen species and aged garlic extract on platelet function." Thesis, Liverpool John Moores University, 2014. http://researchonline.ljmu.ac.uk/4401/.
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Natural therapies such as Aged Garlic Extract (AGE) have displayed cardioprotective properties, with studies indicating that AGE can inhibit platelet aggregation both in vivo and in vitro. The mechanism of inhibition induced by AGE is proposed to be due to AGE exerting effects upon several targets within platelets, including calcium and cyclic adenosine monophosphate (cAMP). The effect of AGE upon the other cyclic nucleotide, cyclic guanosine monophosphate (cGMP) is currently unknown. The aims therefore of this project are to identify the effect of AGE upon platelet cGMP, as well as associated signaling molecules including nitric oxide (NO) and cAMP.It was found that the NO donor 3-morpholinosydnonimine (Sin-1) in high concentrations along with the presence of specific inhibitors inhibited platelet aggregation independently of cGMP. Experimentation using chemical inhibitors also displayed erratic results in the presence of high concentrations of AGE, indicating that AGE was influencing the binding of such inhibitors. The results of in vitro experiments indicated that AGE moderately increases intraplatelet cGMP, whereas intraplatelet cAMP is significantly increased. it is proposed that the main mechanism of inhibition caused by AGE is due to increases in cAMP. As intraplatelet cAMP can also be influenced by intraplatelet cGMP, it is likely that cAMP is increased directly and indirectly by AGE.Evidence provided in the present study supports the proposed theory that the mechanisms of inhibition of platelet aggregation by AGE is multimechanistic. More specifically inhibition of platelet aggregation by AGE is due to AGE increasing intraplatelet cyclic nucleotides, reducing the expression of key receptors such as GPIIb/IIIa and inhibiting agonist induced platelet shape change. As AGE can inhibit platelet aggregation, which is a key risk factor in cardiovascular disease, the consumption of AGE would be beneficial to those who are at risk of cardiovascular episodes.
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Hansanugrum, Areerat. "The Effect of Milk on the Deodorization of Malodorous Breath after Garlic Ingestion." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1267640898.
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Zelles, Alexandra M. "Examining the relationship between garlic mustard (Alliaria petiolata) and European earthworms." Wright State University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=wright1348589345.
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Xu, Xiu Fen, and 許秀芬. "Effect of garlic active principles." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/39285172071595542832.
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Chen, Pao-Chuan, and 陳寶川. "Design of A Garlic Combine." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/99251298827642895248.
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碩士國立中興大學
農業機械工程學系
84
This research is to develop the garlic combine.Firstly, the plant methodsare studied and the physical propeties of garlic are also statistically analyzed including the weight, heightand diameter as well as thetension and shear breaking forces for the root and stem.By the way of man-harvested procedures, with drawn, root-cut andstem-cut, The Garlic Combine is designed. The cutting knife of digger is designed as thebow shapeat the inner side to dig for low level.The clamp pressure during transferand level arrangement is adaptively designed to reduce thedamage of garlic heads. The machinery has the functions of divergence- lifting, digging, pluging-in, clamp-up, clamping, transferring, level arrangement, root-clean,root-cut, stem-cut, collecting and stem-lay-out. The machine can be tracted andpowered by a small hourse power(20∼30HP) tractor. The proto typeof the garlic combine is the type of single-plot and tested on the fieldfor different rotating speeds and levels. Over 90% of thegarlies can be successfully harvested for the length of garlic stems under 4cm.The developed garlic combine can be commercialized to solve the problem of the lack of workers, reduce the production cost, and increase thegross income of the farmers.
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Chang, Hui-ching, and 張惠清. "Inhibitory Effects of Aqueous Garlic Extract,Garlic Oil And Four Diallyl Sulphides Against Four Enteric Pathogens." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/96471373229862458351.
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碩士中山醫學大學
營養科學研究所
90
Abstract： The inhibitory effects of aqueous garlic extract, garlic oil and four diallyl sulphides naturally occurring in this oil against Escherichia coli, Enterobacter cloacae, Enterococus facecalis, and Citrobacter freundii (total 291 clinical isolates) were studied. The MIC values of four diallyl sulphides against the four enteric pathogens followed the order diallyl monosulphide ＞ diallyl disulphides ＞ diallyl trisulphide ＞ diallyl tetrasulphide (p＜0.05). Most interactions of four antibiotics （meropenem, ceftazidime, imipenem and gentamicin）with diallyl polysulphide, determined as FIC index, showed synergistic or additive effects. Garlic oil at 2X MIC reduced original inoculums to ≤ 3 log10/mL within 8hr；and 4X MIC reduced original inoculums to ＜ 2 log10/mL in all test enteric pathogens within 6hr. The intake of aqueous garlic extract in humans provided the antibacterial activity in plasma,determined by inhibitory zone. These results suggested that aqueous garlic extract, garlic oil, and diallyl polysulphide may have potential for the prevention or control of infections caused by enteric pathogens.
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"Reversed â Phase HPLC Determination of Alliin in Diverse Varieties of Fresh Garlic and Commercial Garlic Products." East Tennessee State University, 2009. http://etd-submit.etsu.edu/etd/theses/available/etd-0707109-204459/.
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Lo, Kun-Chin, and 駱昆進. "From Internet Marketing to Explore the Innovative Business Model of Garlic Industry- Evidence Taiwan-Garlic Internet Integrated Farm." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/10686563613893454643.
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碩士國立雲林科技大學
企業管理系碩士班
101
In the time of knowledge based economy, consumer needs of garlic pursuit the multi-function that include fresh, safe, convenience and healthy etc. Case farm T Internet Integrated is the main garlic industry of small and medium enterprise in Taiwan that intends from B2B toward B2C to market with E-Marketing. The purpose of this study is T firm weather could explore new “Blue Ocean” or not? This research is going to app.ly the business model analysis and four concepts as customer value proposition, profit formula, key resources, key process (Johnson, Christensen et al., 2008) to examine the currency business model case T. Furthermore, I will explore T firm’s innovation business model with depth-interview and E-Marketing to understand their marketing strategy structure（Strauss,El-Ansary,et al.,2008）and the key points of success. Our conclusion finds that T firm realizes that using E-marketing’s view and reduce marketing cost could increase profits. According the reviewers described expect professional technology, in spite of the difficulty is different with E-marketing but the process is the same. If they could us the characteristic of website and web-medium with new energy, and familiars the customers’ new idea that will dig out more customers interaction business chance deeply. Hence, in the practical level of external validity, I propose the condition while any firm want to entrance E-Marketing they must know that business model would be changed and offer the empirical experience within E-marketing strategy, mythology and information etc.
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JHEN, SHYU SHU, and 許淑貞. "Studies on the Preparation of Garlic Wine." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/xmuqfk.
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碩士大葉大學
生物產業科技學系
93
ABSTRACT Three parts in this thesis. In the first of this thesis, blanched garlic was used as raw material, and six different pure cultured yeasts (that was A, B, C, D, E, and F) and two commercial yeasts (that was P and R) was used individually to prepared garlic wines. The yield of alcohol and the quality of these wines were evaluated. The results showed that the commercialized yeast No. R is the best culture to make garlic wine from the view point of alcohol yield and the sensory acceptance. The second part of this thesis compare the volatile constituents of garlic wines prepared. The result showed that the volatile compound content of garlic wine made by commercialized yeast No. R was the highest, and that the garlic wine made by Saccharomyces cerevisiae No. B was the second highest. The main flavor compounds found in garlic wines prepared were 1-butanol, 1, 3-butandiol, 2, 3-butandiol, isoamyl alcohol, isobutyl alcohol, diallyl sulfone, diallyl disulfide。 The third part of this thesis compared the changes in volatile compounds and the changes in the antioxidant abilities of garlic wines prepared from blanched garlic inoculated with commercialized yeast No. R stored at different storage conditions (4 ℃with or without illumination and 37 ℃with or without illumination). The results showed that the DPPH scavenging effect of this garlic wine was increased and the Ferrous ion chelating power was not significant changed during storage. The garlic wine stored at 37 ℃without illumination had the highest content of volatile compounds and the best sensory acceptance. Key words：garlic wine, fermented, antioxidant, volatile compounds
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LI, Shen-Miao, and 李紳妙. "Marketing Structure of Garlic Bulbs in Taiwan." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/08891958376479500466.
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Pooler, Margaret R. "Sexual reproduction in garlic (Allium sativum L.)." 1991. http://catalog.hathitrust.org/api/volumes/oclc/27694966.html.
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Thesis (Ph. D.)--University of Wisconsin--Madison, 1991.Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (81-88).
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Liao, Hong-Yan, and 廖宏延. "Garlic Planting Robot with Image Recognition Capability." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/aq8a35.
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碩士國立交通大學
電控工程研究所
105
The aging and labor shortage in rural areas has become more and more serious. The farmers are often faced with the short-handed problems in recent years. Garlic planting is a work that is tired and requires a lot of manpower. While planting a garlic clove, it is necessary to consider the position of the clove. The pointy tip of clove should be upward. We have made a garlic planting robot that is equipped with the function of image recognition. The robot can recognize the pointy tip of garlic cloves by image recognition. Garlic clove can be planted by the planting robot and the pointy tip of clove is upward. The pose is suitable for garlic to grow and achieve high quality automated cultivation.
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HSU, CHIH-YANG, and 許志揚. "Garlic Bulb Drying System Design with Prediction." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/r7h5j7.
Full textAbstract:
碩士國立中正大學
雲端計算與物聯網數位學習碩士在職專班
107
Garlic has been the economical crops for Yunlin county. Over 92% of the production from Taiwan is from Yunlin county. However, the county is facing serious reduction of workforce as a result of workforce outflow of younger generation and ageing. Furthermore, the automation process of garlic production, planting, and harvesting cannot reach the same level of peanuts or rice. Garlic production require extensive workforce and this is especially observable during the planting and harvesting seasons. As such during the age of IoT and thinking of how to assist the production of garlic, this thesis will focus on the dehydrating and monitoring of the garlic production process. This thesis uses the below device to create a real-time garlic bulb dehydrating monitoring system by using DHT-22—temperature monitor device, Arduino – developer edition, Zigbee CC2530, Raspberry Pi. Additionally, uses industrial dehydration device for fruits to simulate the environment. Such experiment will test whether there will be a negative impact on the garlic bulb by simulating periodic dehydration and continuous dehydration scenario
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Tarng, Shwu Hwa, and 唐淑華. "The Impacts of Trade Liberalization on Garlic Products." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/28164155782350271324.
Full text
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Lin, Meng-Hsuan, and 林孟萱. "The Safety Evaluation of the Garlic Essential Oil." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/74010890179994886407.
Full textAbstract:
碩士國立臺灣大學
食品科技研究所
103
Garlic (Allium sativum L.) has been used as both food and medicine for thousands of years. Garlic is listed as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. Recent studies found that biological activities are attributed to the organosulfur compounds in garlic. Garlic essential oil (GEO) is typically obtained by steam distillation the yield is around 0.2-0.5%. Many epidemiologic studies report that consumption of GEO (0.25 mg/kg bw/day) can reduce the cardiovascular disease and coronary arteriosclerosis, by decreasing the serum cholesterol and triglyceride level. Although, garlic has been widely used, it is commonly known that excessive consumption of garlic may cause some side effects, including diarrhea, gastrointestinal damage, reduced serum protein, anemia, anticoagulant etc. However, the GEO safety data has not been established. Nowadays, there are an increase of using garilic and supplementary products, thus, it is important and urgent to assess the GEO safety. The hypothesis of this study is GEO may not cause animal subacute toxicity and genotoxicity hazard under the efficacy dosage and intake recommendations. The aim of this study is to evaluate the genotoxicty, animal acute, and subacute toxicity of GEO through Ames, chromosome aberration, micronucleus and animal test. The Ames test results indicted that GEO in 0.05, 0.1, 0.125, 0.25, and 0.5 mg/plate doses, did not cause Salmonella typhimurium TA98, TA100, TA102, TA1535, and TA1537 mutant. The results also demonstrated that at 1, 1.5, 2.5, 5, and 10 µg/ml of GEO did not cause the increasemet of CHO-K1 cells chromosome aberration rate. Under the safety factor of 60, 100, and 200 times of recommended intake dose (0.25 mg/kg bw/day) of the GEO (15, 25, and 50 mg/kg bw/day) did not cause ICR mice peripheral blood micronucleus generation rate increase after 24 and 48 hours. In addition, GEO at dose 15, 25, and 50 mg/kg bw/day did not affect abnormal behavior, body weight, food intake, water intake, and histopathological analysis of organ tissue in ICR mice. Futhermore, no significant abnormal finding in blood biological parameter values in ICR mice. In conclusion, GEO did not cause genotoxicity, and the no-observed-adverse-effect level for GEO derived from the results of the present study was considered to be greater than 50 mg/kg bw/day.
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Liao, Wei-Hou, and 廖偉皓. "The Application of Vacuum Freeze-drying of Garlic." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/39432684554693733341.
Full textAbstract:
碩士國立勤益科技大學
冷凍空調系
102
In recent years, the population having cancer tends to increase. Among the top ten causes of death in Taiwan, as announced by the Ministry of Health and Welfare, cancer has been on the top of the list for 31 consecutive years. The bad living habits, improper diets and genetic factors are the direct factors. Some living habits are difficult to change in a short time, thus utilizing good diet to prevent cancer is the easiest way. Garlic can reduce the formation of carcinogens, inhibit the growth of cancer cells and increase the activity of the white blood cells and macrophages to improve the body’s immunity. Since garlic is easy to get damp and deteriorate, it must go through the drying process after being harvested to facilitate the preservation. Generally, the garlic is dried by using natural drying method, not only being time-consuming but also expensive in labor cost. Therefore, the vacuum freeze drying method is adopted in this study, hoping to significantly reduce the time and dehydrate and dry the garlic. The experiment is carried out by two methods controlled by the slice grind and the final-temperature timing sequence respectively, aiming to seek for an experimental method able to achieve a lower moisture content than that of the generally dried garlics and the optimum effect. According to the experimental results, after the D 0.1cm garlic slices were dried for 13 hours under the final-temperature timing sequence control, the average moisture content of the garlic slices was 11.5%, being the optimum drying method. The moisture content of 0.1cm garlic slice was lower than that of the generally dried garlic by 30.6%, characterized by the highest reduction and able to effectively reduce the moisture content of garlic. The drying time was shortened to 13 hours, which has effectively shortened the drying time compared with the 30 days taken in the natural drying, having achieved the goal of this study.