Antioxidant Functions of<i>E</i>- AND<i>Z</i>-Ajoene Derived from Japanese Garlic

Naznin, Most Tahera; Maeda, Tomoko; Morita, Naofumi

doi:10.1080/10942910902895218

Cited by 13 publications

(7 citation statements)

References 33 publications

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“…Antioxidant activity was measured by the scavenging capacity of the stable 2, 2-diphenyl-1 picryl hydrazyl (DPPH) free radical assays [27,28]. Briefly, 25 µL of appropriately diluted samples were added to 200 µL of DPPH solution (dissolved in methanol) in a well of a 96-well plate.…”

Section: Methodsmentioning

confidence: 99%

Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment

Naznin

Lefsrud

Gravel

et al. 2019

Plants

199

144

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The aim of this study was to investigate the different combinations of red (R) and blue (B) light emitting diode (LEDs’) lighting effects on growth, pigment content, and antioxidant capacity in lettuce, spinach, kale, basil, and pepper in a growth chamber. The growth chamber was equipped with R and B light percentages based on total light intensity: 83% R + 17% B; 91% R + 9% B; 95% R + 5% B; and control was 100% R. The photosynthetic photon flux density (PPFD), photoperiod, temperature, and relative humidity of the growth chamber were maintained at 200 ± 5 μmol m−2 s−1, 16 h, 25/21 ± 2.5 °C, and 65 ± 5%, respectively. It is observed that the plant height of lettuce, kale, and pepper was significantly increased under 100% R light, whereas the plant height of spinach and basil did not show any significant difference. The total leaf number of basil and pepper was significantly increased under the treatment of 95% R + 5% B light, while no significant difference was observed for other plant species in the same treatment. Overall, the fresh and dry mass of the studied plants was increased under 91% R + 9% B and 95% R + 5% B light treatment. The significantly higher flower and fruit numbers of pepper were observed under the 95% R + 5% B treatment. The chlorophyll a, chlorophyll b, and total chlorophyll content of lettuce, spinach, basil, and pepper was significantly increased under the 91% R + 9% B treatment while the chlorophyll content of kale was increased under the 95% R + 5% B light treatment. The total carotenoid content of lettuce and spinach was higher in the 91% R + 9% B treatment whereas the carotenoid content of kale, basil, and pepper was increased under the 83% R + 17% B treatment. The antioxidant capacity of the lettuce, spinach, and kale was increased under the 83% R + 17% B treatment while basil and pepper were increased under the 91% R + 9% B treatment. This result indicates that the addition of B light is essential with R light to enhance growth, pigment content, and antioxidant capacity of the vegetable plant in a controlled environment. Moreover, the percentage of B with R light is plant species dependent.

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Section: Methodsmentioning

confidence: 99%

Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment

Naznin

Lefsrud

Gravel

et al. 2019

Plants

199

144

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“…It has been reported in literature that Z-ajoene possesses better antimicrobial and antioxidant activity than E-ajoene. [ 12 29 ] However, in our study we observed that E-ajoene showed anti-tubercular activity at 125–250 μg/mL and Z-ajoene was inactive at the highest concentration evaluated i.e., 250 μg/mL. This may be possibly due to degradation of Z-ajoene after incubation at 37°C for 7 days.…”

Section: Resultsmentioning

confidence: 51%

Allium sativum constituents exhibit anti-tubercular activity In vitro and in RAW 264.7 mouse macrophage cells infected with Mycobacterium tuberculosis H37Rv

et al. 2017

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Background:Long duration of treatment, side-effects of currently used anti-tubercular drugs and emergence of drug-resistant forms of Mycobacterium tuberculosis (MTB) warrants the need to develop new drugs to tackle the scourge of tuberculosis (TB). Garlic is an edible plant reported to have anti-tubercular activity. However, previous researches on anti-tubercular effect of garlic were focused mostly on preliminary in vitro screening.Objective:To identify constituents responsible for anti-tubercular activity of thiosulfinate-derivative rich extract of garlic (GE) and to evaluate activity of the most active constituent in RAW 264.7 mouse macrophage cells infected with M. tuberculosis H37Rv (MTBH).Materials and Methods:In the present study, we have isolated eight compounds from GE by flash chromatography. The isolated compounds were characterized by 1H nuclear magnetic resonance spectroscopy, liquid chromatography-mass spectrometry and Fourier transform infrared spectroscopy. Individual isolates and GE were screened for activity against MTBH by Resazurin Microtitre Plate Assay (REMA).Results:Anti-tubercular activity of GE was superior to that of isolates when evaluated by REMA, possibly due to synergism amongst the constituents of GE. Cytotoxicity of GE was evaluated in RAW 264.7 mouse macrophage cells and it was observed that GE had a favorable selectivity index (>10). Therefore, anti-tubercular activity of GE was further evaluated by intracellular macrophage infection model. GE demonstrated concentration-dependent activity in macrophages infected with MTBH.Conclusion:This is the first report on intracellular anti-tubercular activity of any extract of garlic or its components. Appreciable intracellular anti-tubercular activity of GE in macrophages combined with low cytotoxicity makes it a suitable candidate for further development as an anti-tubercular agent.SUMMARY Thiosulfinate-derivative rich extract of Allium sativum showed better activity than its isolated constituents against Mycobacterium tuberculosis H37Rv.(MTBH) when evaluated by Resazurin Microtitre Plate AssayThe extract showed least cytotoxic potential against RAW 264.7 mouse macrophage cells as compared to rifampicin, isoniazid and ethambutol when evaluated by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay. The extract had an appreciable selectivity indexExtract showed appreciable activity in RAW 264.7 mouse macrophage cells infected with MTBH, indicating its potential to be developed further as an anti-tubercular agent that can be administered as an adjunct to the existing anti-tubercular drug regimen. Abbreviations used: TB: Tuberculosis, MTB: Mycobacterium tuberculosis, MTBH: Mycobacterium tuberculosis H37Rv, GE: Thiosulfinate-derivative rich extract of garlic, REMA: Resazurin Microtitre Plate Assay, VD: Vinyldithiin, CFU: Colony forming unit, 1H NMR: 1H nuclear magnetic resonance spectroscopy, FT-IR: Fourier transform-infrared spectroscopy, LC-MS: Liquid chromatography-mass spectrometry, IC50: Concentration required to inhibit t...

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“…In alternative medicine, garlic is used as a stimulant of the immune system and non-aggressive natural antibiotic for intestinal flora [14]. This condiment shows antifungal, antibacterial, antiviral, immunostimulatory, antiaggregatory, hypotensive, and antioxidant properties [14,15], being, therefore, recommended for the treatment of parasitic infections, microbial infections, cardiovascular diseases (arteriosclerosis, hyperlipidemia, stroke, hypertension, and diabetes), immunodepressive diseases, and cancer [16][17][18][19]. Such medicinal properties have been attributed to organosulfur compounds present in garlic [14].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the antioxidant effect of ethanol extract of Allium sativum L., isolated and/or synergistically associated with synthetic antioxidants, applied to linseed oil

Epaminondas

Araújo

Nascimento

et al. 2014

J Therm Anal Calorim

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The aim of this study was to assess the antioxidant power of ethanol extract of garlic (EEGL), isolated or associated with synthetic tert-butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT) antioxidants on the thermal and oxidative stability of linseed oil. The total phenolic content (Folin-Ciocalteu) of EEGL was preliminary determined as a procedure prior to additive supplementation of linseed oil. The EEGL effect, associated or not with TBHQ or BHT, on the oxidative stability of linseed oil was evaluated using the thermogravimetry, pressurized differential scanning calorimetry (PDSC), PetroOxy, and Rancimat. The results showed that EEGL, isolated or associated to synthetic antioxidants, conferred significant increase to the oxidative stability of linseed oil, offering resistance against primary oxidation, especially for samples LOGL 150, LOGL 100, and LOGL/TBHQ (50/50). Given the antioxidant potential and synergistic effect of garlic extract, when used in isolation or associated with TBHQ or BHT, it is feasible to use EEGL for the partial or total replacement of synthetic antioxidants by the edible oils industry.

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Antioxidant Functions ofE- ANDZ-Ajoene Derived from Japanese Garlic

Cited by 13 publications

References 33 publications

Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment

Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment

Allium sativum constituents exhibit anti-tubercular activity In vitro and in RAW 264.7 mouse macrophage cells infected with Mycobacterium tuberculosis H37Rv

Assessment of the antioxidant effect of ethanol extract of Allium sativum L., isolated and/or synergistically associated with synthetic antioxidants, applied to linseed oil

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