Claim · model-written summary
Most garlic proteins fell in the 24-97 kDa molecular mass range.
- Taxon
- Garlic (Allium sativum L.)
Allium sativume0 - Outcome
- proteinse1
- Value
- 24-97 kDae1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“Most of the proteins were in the molecular mass range of 24-97 kDa, and the more intensive major bands were concentrated at 50 and 12 kDa.”
Title
Shela Gorinstein; Jerzy Drzewiecki; Hanna Leontowicz; et al. Journal of Agricultural and Food Chemistry 2005. doi:10.1021/jf0404593
Other claims from this paper (10)
- Observation Dietary fiber and essential trace elements were comparable across the garlic samples.
- Observation Polish garlic had higher polyphenols, tocopherols and proteins, without a significant difference.
- Observation Polish garlic had higher antioxidant potential, without a significant difference.
- Observation Protein electrophoretic patterns did not differ significantly among the three fresh garlic samples.
- Observation The most intense garlic protein bands were at 50 and 12 kDa.
- Intervention effect The 50 kDa garlic protein nearly disappeared during cooking.
- Intervention effect The 12 kDa lectin band intensity decreased slightly during cooking.
- Intervention effect Garlic bioactive compounds, antioxidant potential and proteins decreased significantly after cooking for 20 minutes at 100 degrees C.
- Observation The authors also conclude that garlic cooked at 100 degrees C for 20 minutes preserves bioactive compounds, antioxidant potential and protein profile at levels comparable with fresh garlic.
- Recommendation The authors recommend adding fresh garlic in the last 20 minutes of cooking at 100 degrees C.