Tu A.-TLin J.-ALee C.-HChen Y.-AWu J.-TTsai M.-SKUAN-CHEN CHENGHsieh C.-W.2022-04-252022-04-25202114203049https://www.scopus.com/inward/record.uri?eid=2-s2.0-85112247619&doi=10.3390%2fmolecules26164746&partnerID=40&md5=d0e639f2565c5405c36ebfbbd207eff9https://scholars.lib.ntu.edu.tw/handle/123456789/6061665-Hydroxymethylfurfural (5-HMF) is a harmful substance generated during the processing of black garlic. Our previous research demonstrated that impregnation of black garlic with epigallocatechin gallate (EGCG) could reduce the formation of 5-HMF. However, there is still a lack of relevant research on the mechanism and structural identification of EGCG inhibiting the production of 5-HMF. In this study, an intermediate product of 5-HMF, 3-deoxyglucosone (3-DG), was found to be decreased in black garlic during the aging process, and impregnation with EGCG for 24 h further reduced the formation of 3-DG by approximately 60% in black garlic compared with that in the untreated control. The aging-mimicking reaction system of 3-DG + EGCG was employed to determine whether the reduction of 3-DG was the underlying mechanism of decreased 5-HMF formation in EGCG-treated black garlic. The results showed that EGCG accelerated the decrease of 3-DG and further attenuated 5-HMF formation, which may be caused by an additional reaction with 3-DG, as evidenced by LC-MS/MS analysis. In conclusion, this study provides new insights regarding the role of EGCG in blocking 5-HMF formation. ? 2021 by the authors. Licensee MDPI, Basel, Switzerland.3-deoxyglucosone5-HydroxymethylfurfuralBlack garlicEpigallocatechin gallateLC-MS/MS5-hydroxymethylfurfuralcatechindeoxyglucoseepigallocatechin gallatefurfuralbiosynthesisdose responsedrug effectgarlicmetabolismCatechinDeoxyglucoseDose-Response Relationship, DrugFuraldehydeGarlic[SDGs]SDG3journal article10.3390/molecules26164746344433302-s2.0-85112247619