Allicin concentration in the gut of rats and its influence on the microflora.

Shashikant, K. N. and Basappa, S. C. and Sreenivasamurthy, V. (1985) Allicin concentration in the gut of rats and its influence on the microflora. Journal of Food Science and Technology, 22 (6). pp. 440-442.

PDF Journal of Food Science and Technology (India), Volume-22(6 (1985) 440-442.pdf - Published Version Restricted to Registered users only Download (99kB)

Abstract

When garlic extract containing 8 p..M of allicin was administered intragastrically to albino rats, a maximum of 0.4 ,....M In the intestine and 2.4 p.. M in caecum was detected aft« a period of 4 and 6 hr respectively. About 50 to 60% reduction in microltora was observed in intestine after 4 hr of administl1ltion, but no such change was observed in caecum even after 6 hr. However, a 5 fold decrease In mlcroftora was seen in caecum only at the end of 8 hr. The gradual decrease in allicin ronlent While passing through the gut is perhaps due to reducing agents in tbe gut, natuml instability of allicin, antagoni~-m by food materials and absorption in the intestine. Genemlly, tbe aerobes were more susceptible to allicin coocentration In the gut than the anaerobes.

Item Type:	Article
Uncontrolled Keywords:	garlic extract, allicin, microflora
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 09 Food Microbiology
Divisions:	Dept. of Biochemistry Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jun 2016 06:48
Last Modified:	23 Jun 2016 06:48
URI:	http://ir.cftri.res.in/id/eprint/2770

Actions (login required)

View Item