Antiinflammatory Effects of Functionally Active Compounds Isolated from Aged Black Garlic

Kim, Dong-gyu; Kang, Min Jung; Hong, Seong Su; Choi, Yun‐Hyeok; Shin, Jung Hye

doi:10.1002/ptr.5726

Cited by 47 publications

(37 citation statements)

References 37 publications

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“…Conversely, the obtained results indicated that A. sativum and A. Iranicum, especially at higher concentrations, significantly increased macrophage viability indices, and A. asarense decreased the indices. Kim et al (2017) claimed that after the treatment of RAW 264.7 cells with black A. sativum bulb-derived components, their cell viabilities did not significantly change [24]. A 14 kD protein derived A. sativum bulb had no impact on J774A.1 macrophage viability at 5-30 µg/mL [25].…”

Section: Discussionmentioning

confidence: 99%

The Immunoregulatory Effects of Four Allium Species on Macrophages and Lymphocytes Viability

et al. 2018

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Background: Immune cells perform unique functions against infections and imbalances in immunity associated with various diseases. Applying natural products may control immune responses. Among herbals, much attention has been paid to the immunoregulatory functions of Allium sativum. However, the effects of other Allium species on the immune system have remained undiscovered. Therefore, the current study investigated the effects of A. sativum, A. Iranicum, A. elburzense, and A. asarense bulb extracts on macrophage and lymphocyte viability. Materials and Methods: The different concentrations of aqueous extracts of the aged bulb samples were prepared and used for the incubation of examined immune cells. Macrophages and lymphocytes were isolated and cultured in the presence of different concentrations of bulb extracts of Allium species. Macrophages and lymphocytes viability was followed by 3-(4,5-dimethylthiazol-2-yl)-2,5diphenyltetrazolium bromide (MTT) assay. Results: The applied Allium species had stimulatory or inhibitory effects on the examined immune cells at different concentrations. Allium sativum demonstrated the highest effects on macrophage viability indices at 1 mg/mL. The similar effects were found for A. Iranicum extract on macrophage viability indices at 0.01 mg/mL. The bulb extract of A. sativum at the most used concentrations stimulated lymphocyte viability indices. The bulb extracts of all 4 Allium species inhibited viability indices of lymphocytes at 1 mg/mL. The bulb extracts of A. elburzense, at all of the applied concentrations, slightly affected viability indices of the macrophage and lymphocyte. Conclusion: Besides A. sativum, wild growing Allium species could be introduced to study their immunomodulatory effects on various diseases.

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Section: Discussionmentioning

confidence: 99%

The Immunoregulatory Effects of Four Allium Species on Macrophages and Lymphocytes Viability

et al. 2018

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“…Compared to studies regarding antioxidant activity of ABG, a relatively small number of studies have considered the anti-inflammatory activity of ABG. Some compounds showing anti-inflammatory effects in ABG are identified as pyruvate, 2-linoleoylglycerol, and 5-hydroxymethylfurfural [ 9 , 18 , 19 ]. Pyruvate has anti-inflammatory activity as well as antioxidant activity [ 47 , 48 ].…”

Section: Properties Of Abgmentioning

confidence: 99%

“…Pyruvate reduces lipopolysaccharide (LPS)-induced nitric oxide (NO), and prostaglandin E 2 (PGE 2 ) is released [ 9 ]. The 2-linoleoylglycerol isolated from ABG suppresses the levels of NO, PGE 2 , and pro-inflammatory cytokines via inhibition of mitogen activated protein kinases signaling pathways in LPS-induced RAW264.7 cells [ 19 ]. The 5-hydroxymethylfurfural reduces TNF-α-induced monocytic cell adhesion to human umbilical vein endothelial cells (HUVECs) through suppression of vascular cell adhesion molecule-1 (VCAM-1) expression, ROS generation, and nuclear factor kappa B (NF-κB) activation [ 18 ].…”

Section: Properties Of Abgmentioning

confidence: 99%

“…Aged black garlic (ABG), an aged garlic preparation, is known as a functional food and is popular in Asia. ABG is produced by application of high temperature and humidity over 10 days [ 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. During the aging process, the odorous, harsh, and irritating compounds in fresh raw garlic (FRG) are converted naturally into stable and safe compounds [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review

2017

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Garlic (Allium sativum) has been used as a medicinal food since ancient times. However, some people are reluctant to ingest raw garlic due to its unpleasant odor and taste. Therefore, many types of garlic preparations have been developed to reduce these attributes without losing biological functions. Aged black garlic (ABG) is a garlic preparation with a sweet and sour taste and no strong odor. It has recently been introduced to Asian markets as a functional food. Extensive in vitro and in vivo studies have demonstrated that ABG has a variety of biological functions such as antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-diabetic, anti-allergic, cardioprotective, and hepatoprotective effects. Recent studies have compared the biological activity and function of ABG to those of raw garlic. ABG shows lower anti-inflammatory, anti-coagulation, immunomodulatory, and anti-allergic effects compared to raw garlic. This paper reviews the physicochemical properties, biological activity, health benefits, adverse effects, and general limitations of ABG.

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“…It has been confirmed that black garlic has a variety of physiological functions, such as anti-inflammatory, cardioprotective, and antioxidant effects. [6][7][8][9] Jeong et al found that the 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity and the 2.2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of black garlic water extract were 2.0 times and 3.5 times those of fresh garlic water extract, respectively. 8 During the processing of black garlic, obvious sensory changes occur.…”

Section: Introductionmentioning

confidence: 99%

Effects and mechanism of free amino acids on browning in the processing of black garlic

Liu

et al. 2019

J Sci Food Agric

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BACKGROUND Black garlic is produced by heating raw garlic at a high temperature for a long time without any additives. The thermal processing induces many chemical reactions, such as the Maillard reaction, which causes the color change from white to dark brown. Garlic contains a variety of amino acids, and the effect of each amino acid on browning is not fully understood. This work investigated the effect and mechanism of free amino acids on the browning of black garlic using model solutions containing garlic neutral polysaccharide, hydrolyzed garlic neutral polysaccharide, fructose, and free amino acids. RESULTS A significant increase in reducing sugar was detected when garlic neutral polysaccharide was heated with glycine. The browning intensity of garlic neutral polysaccharide‐glycine model solution was obviously higher after heating at 80 °C compared with that of garlic neutral polysaccharide solution. The model solution containing histidine had the greatest browning degree. The histidine model has a stable pH value, and almost no 5‐hydroxymethylfurfural (5‐HMF) was detected. CONCLUSION Amino acid can promote the breaking of the garlic neutral polysaccharide chain and can react with the fructose generated to form browning. Histidine has the greatest effect on the browning, because histidine could eliminate the inhibiting effect of organic acid on Maillard reaction due to the buffer ability, and histidine had high reactivity in the late stage of Maillard reaction. © 2019 Society of Chemical Industry

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Antiinflammatory Effects of Functionally Active Compounds Isolated from Aged Black Garlic

Cited by 47 publications

References 37 publications

The Immunoregulatory Effects of Four Allium Species on Macrophages and Lymphocytes Viability

The Immunoregulatory Effects of Four Allium Species on Macrophages and Lymphocytes Viability

Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review

Effects and mechanism of free amino acids on browning in the processing of black garlic

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