Differential effects of organosulfur compounds from garlic oil on nitric oxide and prostaglandin E2 in stimulated macrophages

Chang, Hsiao Pei; Chen, Yue Hwa

doi:10.1016/j.nut.2004.07.018

Cited by 57 publications

(39 citation statements)

References 25 publications

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“…Recent in vitro studies (13,14) have shown that DAS inhibits the expression of iNOS in lipopolysaccharide (LPS)-stimulated macrophages. Incubation of stimulated cells with relatively low concentrations (1-10 μM) of DAS for 24 h significantly reduced the formation of nitrite by the cells via inhibition of iNOS.…”

Section: Discussionmentioning

confidence: 99%

“…Additional in vitro studies have shown that organosulfur components of garlic oil significantly inhibit the release of NO by the lipopolysaccharide-stimulated macrophages (13). The decrease in the secretion of NO was due to inhibition of iNOS expression (13). Further work (14) showed that the organosulfur components of garlic oil also reduce the production of a number of cytokines by the activated macrophages.…”

Section: Introductionmentioning

confidence: 99%

“…For example, it is shown that garlic extract dose-dependently scavenges hydroxyl radical in vitro and prevents hydroxyl radical-mediated lipid peroxidation in the rabbit liver homogenate (12). Additional in vitro studies have shown that organosulfur components of garlic oil significantly inhibit the release of NO by the lipopolysaccharide-stimulated macrophages (13). The decrease in the secretion of NO was due to inhibition of iNOS expression (13).…”

Section: Introductionmentioning

confidence: 99%

“…One of the main components of these organosulfur compounds is diallyl sulfide (DAS), which has shown effectiveness in prevention of cancer (16,17) and chemically-induced hepatotoxicity (18,19). In vitro and/or in vivo studies have shown that DAS scavenges free radicals (20), induces the cytoprotective protein heme oxygenase-1 (HO-1) (21), increases the glutathione levels of hepatocytes (22), decreases NO and cytokine release (13,14), and reduces the activity and expression of CYP2E1 (18,23). Because all of these reported effects potentially result in a reduction in the oxidative stress and cell injury, we hypothesized here that DAS reduces the injury caused by the warm hepatic IR of the liver.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Protective Effects of Diallyl Sulfide, a Garlic Constituent, on the Warm Hepatic Ischemia–Reperfusion Injury in a Rat Model

et al. 2008

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Protective Effects of Diallyl Sulfide, a Garlic Constituent, on the Warm Hepatic Ischemia–Reperfusion Injury in a Rat Model

et al. 2008

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“…[23,24] Keiss et al, [25] showed that garlic oil reduced the activation of NFκB and the production of IL1β and TNF-α. Chang et al, [26] found that garlic oil showed anti-inflammatory effects in suppressing the production of nitric oxide (NO) and prostaglandin E2 in activated macrophages.…”

Section: Discussionmentioning

confidence: 99%

Beneficial effects of garlic (Allium Sativum) oil inexperimental corrosive esophageal burns

Tanrıkulu

Tanrıkulu²,

Kılınç³

et al. 2016

Ulus Travma Acil Cerrahi Derg

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BACKGROUND: Corrosive esophageal burns, particularly common in developing countries, lead to different problems in different age groups. The ingestion of corrosive substances can cause such problems as stricture of the esophagus, to acute perforation, and even death. Because stricture formation is related to the severity of the initial injury, the prevention of stricture constitutes a main goal of treatment. The aim of this study was to investigate the protective and anti-inflammatory effects of garlic (Allium sativum) oil in corrosive esophageal burn.

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The Garlic Compound Z‐Ajoene, S‐Thiolates COX2 and STAT3 and Dampens the Inflammatory Response in RAW264.7 Macrophages

Hitchcock

Mkwanazi

Barnett

et al. 2020

Molecular Nutrition Food Res

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ScopeGarlic (Allium sativum) has been used for centuries as a prophylactic and therapeutic medicinal agent to control inflammation‐associated pathologies. To investigate the underlying mechanisms, an in vitro inflammatory model is established using RAW264.7 murine macrophages exposed to low‐doses of lipopolysaccharide (LPS) in the presence of garlic compounds allicin and Z‐ajoene (ZA), mimicking regular garlic consumption.Methods and ResultsBoth allicin and Z‐ajoene dampen both transcript and protein expression of the pro‐inflammatory cytokines IL1β, IL6, and IL12β, and upregulate the expression of the anti‐inflammatory cytokine IL10. Protein arrays of selected secreted inflammatory mediators confirm that Z‐ajoene has a pronounced down‐regulatory effect on LPS‐induced inflammatory cytokines and chemokines. Many of these proteins are known targets of the transcription factor signal transducer and activator of transcription 3 (STAT3); and indeed, Z‐ajoene or its analogue dansyl‐ajoene is found to decrease phosphorylation and nuclear translocation of STAT3, and to covalently modify the protein by S‐thiolation at Cys108, Cys367, and Cys687. Z‐Ajoene dose‐dependently and non‐competitively inhibit the activity of cyclooxygenase 2 (COX2), possibly attributed to S‐thiolation at Cys9 and Cys299.ConclusionThe characterization of Z‐ajoene's activity of targeting and covalently modifying STAT3 and COX2, both important regulators of inflammation, may contribute to the health benefits of regular dietary garlic consumption.

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Differential effects of organosulfur compounds from garlic oil on nitric oxide and prostaglandin E2 in stimulated macrophages

Cited by 57 publications

References 25 publications

Protective Effects of Diallyl Sulfide, a Garlic Constituent, on the Warm Hepatic Ischemia–Reperfusion Injury in a Rat Model

Protective Effects of Diallyl Sulfide, a Garlic Constituent, on the Warm Hepatic Ischemia–Reperfusion Injury in a Rat Model

Beneficial effects of garlic (Allium Sativum) oil inexperimental corrosive esophageal burns

The Garlic Compound Z‐Ajoene, S‐Thiolates COX2 and STAT3 and Dampens the Inflammatory Response in RAW264.7 Macrophages

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