The project of receiving exchange scholars from Universitas Negeri Yogyakarta, Indonesia

Title of Project:

The Antihypertensive Activity Test for Garlic (Allium sativa) and Black Garlic through Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity

Members :

  • Department of Biological Science and Technology
    • Prof. Dr. Jue-Liang Hsu
    • Prof. Emer. Tzou-Chi Huang
    • D.P. Chi-I Chang
  • Department of Food Science
    • Assoc. Prof. Yu-Kuo Chen

Invited International Teacher:

  • Department of Chemistry
    • Chief Researcher, Prof. Dr. Nurfina Aznam, SU., Apt.,
    • Researcher, Prof. Dr. Sri Atun
    • Researcher, Dr. Retno Arianingrum, M.Si
    • Reseacher, Dr. Tutiek Rahayu, M.Kes

Content of Research or Internship:

  1.  Determine the characteristics of garlic and black garlic extracts from Temanggung Indonesia in terms of composition.
  2. Determine the composition of proteins and peptides found in garlic and black garlic extracts from Temanggung
  3. Determine the activity of peptide in the hydrolysate of garlic and black garlic extracts from Temanggung Indonesia in inhibiting Angiotensin-converting enzyme (ACE).

Description of Performance:

  1. The powder of garlic and black garlic from Temanggung Indonesia was prepared for protein analysis i.e. the disrupting cell walls and TCA precipitation.
  2. The results of the TCA precipitation from 40 g of the garlic powder was obtained 14.67 g (36.68%) of crude protein extract.
  3. SDS page showed that there were two major proteins in the Temanggung Garlic. The sizes of proteins were 10-15 kD and 50 kD. The protein that has size 10-15 kD then was hydrolyzed using in-gel digestion and identified via LC-MS/MS analysis and database-assisted identification.
  4. The IC50 value for the whole chymotryptic hydrolysate of garlic proteins against ACE was further determined as low as 55.7 µg/mL, which implied it’s potential for health food development

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