Abstract:Garlic is a natural source which has abundant organosulfur constituents. Garlic is divided into water-soluble organosulfur constituents mainly SAC (S-allylcystein), NAC (N-acetylcysteine) and oil soluble organosulfur constituents such as DATS (diallyl trisulfide), DADS (diallyl disulfide), DAS (diallyl sulfide). The aim of this research was to compare the bioactive constituents and antioxidant activity between garlic water-soluble and garlic oil. Garlic water-soluble constituents were identified by Liquid Chro… Show more
“…Mucins contribute to dental health and give saliva its viscosity and elasticity to maintain the structure of feed boli ( Nieuw Amerongen et al, 2007 ; Carpenter, 2013 ). The reduction of these proteins with garlic oil supplementation could be due to the sulfur-based molecules in allicin, one of the components of garlic, which can influence mucin-secreting cells and the proteins structure ( Choong et al, 2004 ; Kudva et al, 2012 ; Dewi et al, 2017 ). Nevertheless, further research on the association between salivary buffers, mucin content and their impact on rumen function is needed.…”
Saliva facilitates feed ingestion, nutrient circulation, and represents an important pH buffer for ruminants, especially for cattle fed high-concentrate diets that promote rumen acidification. This experiment evaluated the short-term effects of nine phytogenic compounds on salivation, saliva physico-chemical composition as well as ingested feed boli characteristics in cattle. A total of nine ruminally cannulated Holstein cows were used. Each compound was tested in four of these cows as part of a high-concentrate meal (2.5 kg of total mixed ration in dry matter basis for 4 h) in low or high dose, and was compared to a control meal without compound. Saliva was sampled orally (unstimulated saliva) for physico-chemical composition analysis. Composition of the ingested saliva (stimulated saliva), salivation and feed boli characteristics were assessed from ingesta collected at the cardia during the first 30 min of the meal. Analysis of unstimulated saliva showed that supplementation with capsaicin and thyme oil increased buffer capacity, while supplementation with thymol, L-menthol and gentian root decreased saliva pH. In addition, supplementing angelica root decreased saliva osmolality. Regression analysis on unstimulated saliva showed negative associations between mucins and bicarbonate as well as with phosphate when garlic oil, thyme oil or angelica root was supplemented. Analysis of stimulated saliva demonstrated that supplementation with garlic oil increased phosphate concentration, thyme oil tended to increase osmolality, capsaicin and thymol increased buffer capacity, and ginger increased phosphate content. Furthermore, salivation rate increased with ginger and thymol, and tended to increase with garlic oil, capsaicin, L-menthol and mint oil. Feed ensalivation increased with capsaicin. A positive association was found between feed bolus size and salivation rate when any of the phytogenic compounds was supplemented. Overall, our results demonstrate positive short-term effects of several phytogenic compounds on unstimulated and stimulated saliva physico-chemical properties, salivation or feed boli characteristics. Thus, the phytogenic compounds enhancing salivary physico-chemical composition have the potential to contribute to maintain or improve ruminal health in cattle fed concentrate-rich rations.
“…Mucins contribute to dental health and give saliva its viscosity and elasticity to maintain the structure of feed boli ( Nieuw Amerongen et al, 2007 ; Carpenter, 2013 ). The reduction of these proteins with garlic oil supplementation could be due to the sulfur-based molecules in allicin, one of the components of garlic, which can influence mucin-secreting cells and the proteins structure ( Choong et al, 2004 ; Kudva et al, 2012 ; Dewi et al, 2017 ). Nevertheless, further research on the association between salivary buffers, mucin content and their impact on rumen function is needed.…”
Saliva facilitates feed ingestion, nutrient circulation, and represents an important pH buffer for ruminants, especially for cattle fed high-concentrate diets that promote rumen acidification. This experiment evaluated the short-term effects of nine phytogenic compounds on salivation, saliva physico-chemical composition as well as ingested feed boli characteristics in cattle. A total of nine ruminally cannulated Holstein cows were used. Each compound was tested in four of these cows as part of a high-concentrate meal (2.5 kg of total mixed ration in dry matter basis for 4 h) in low or high dose, and was compared to a control meal without compound. Saliva was sampled orally (unstimulated saliva) for physico-chemical composition analysis. Composition of the ingested saliva (stimulated saliva), salivation and feed boli characteristics were assessed from ingesta collected at the cardia during the first 30 min of the meal. Analysis of unstimulated saliva showed that supplementation with capsaicin and thyme oil increased buffer capacity, while supplementation with thymol, L-menthol and gentian root decreased saliva pH. In addition, supplementing angelica root decreased saliva osmolality. Regression analysis on unstimulated saliva showed negative associations between mucins and bicarbonate as well as with phosphate when garlic oil, thyme oil or angelica root was supplemented. Analysis of stimulated saliva demonstrated that supplementation with garlic oil increased phosphate concentration, thyme oil tended to increase osmolality, capsaicin and thymol increased buffer capacity, and ginger increased phosphate content. Furthermore, salivation rate increased with ginger and thymol, and tended to increase with garlic oil, capsaicin, L-menthol and mint oil. Feed ensalivation increased with capsaicin. A positive association was found between feed bolus size and salivation rate when any of the phytogenic compounds was supplemented. Overall, our results demonstrate positive short-term effects of several phytogenic compounds on unstimulated and stimulated saliva physico-chemical properties, salivation or feed boli characteristics. Thus, the phytogenic compounds enhancing salivary physico-chemical composition have the potential to contribute to maintain or improve ruminal health in cattle fed concentrate-rich rations.
“…However, there have been no further studies of the active components of garlic extract in terms of the antioxidant effect. In comparison with garlic oil, garlic water-soluble extract has a higher antioxidant activity, and among the identified constituents of garlic water-soluble extract, NAC has been found to be the most abundant (8). In this study, we explored whether NAC has the potential to prevent damage caused by leukemia cells owing to its antioxidant capacity.…”
Section: Discussionmentioning
confidence: 99%
“…N-acetyl-L-cysteine (NAC), a thiol-containing antioxidant, is known to prevent cell damage in disorders caused by oxidative stress (7). In our previous study, it was demonstrated that NAC is the most abundant compound in the water-soluble extract of garlic (8). The antioxidative property of NAC enables it to directly interact with reactive oxygen species (ROS) and nitrogen species.…”
-acetyl-L-cysteine (NAC) is the most abundant water-soluble component of garlic. No study to date has studied the leukemia prevention ability of NAC in mouse systemic leukemia model. The current study aimed to investigate the leukemia initiation prevention potential of NAC in a mouse model. The cytotoxic concentration of NAC was determined first in HL-60 cells, and its activity was studied in a mouse acute myelocytic leukemia model with WEHI-3 leukemia cells. The results showed that a non-toxic concentration of NAC efficiently scavenged free-radicals, lowered lipid peroxidation and reduced DNA damage induced by hydrogen peroxide in a cultured HL-60 leukemia cell line. NAC also elevated the cellular antioxidant enzyme activity significantly. Furthermore, NAC prevented mouse death induced by injection of murine WEHI-3 leukemia cells and reduced organ damage, as well as activated antioxidant mechanisms. The results of this study provided strong evidence that NAC may have potential benefits in terms of elevating antioxidant activity and preventing leukemia initiation.
“…Garlic powder contains approximately 0.36% (DM basis) oil ( Zou and He, 2020 ). The main constituents of garlic oil detected by gas chromatography-mass spectrometry chromatography are D-limonene, diallyl disulphide and diallyl trisulphide, whereas those of garlic water-soluble extract as detected by liquid chromatography-mass spectroscopy are N-acetylcysteine, cysteinyl-alanine and phenol-2-2-benzoxazolyl ( Dewi et al., 2017 ). Fig.…”
Section: Chemical Composition and Bioactive Compounds Of Garlic Productsmentioning
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