Extracts from Fermented Black Garlic Exhibit a Hepatoprotective Effect on Acute Hepatic Injury

Abstract

The mechanism of hepatoprotective compounds is usually related to its antioxidant or anti-inflammatory effects. Black garlic is produced from garlic by heat treatment and its anti-inflammatory activity has been previously reported. Therefore, the aim of this study was to investigate the hepatoprotective effect of five different extracts of black garlic against carbon tetrachloride (CCl4)-induced acute hepatic injury (AHI). In this study, mice in the control, CCl4, silymarin, and black garlic groups were orally administered distilled water, silymarin, and different fraction extracts of black garlic, respectively, after CCl4 was injected intraperitoneally to induce AHI. The results revealed that the n-butanol layer extract (BA) and water layer extract (WS) demonstrated a hepatoprotective effect by reducing the levels of alanine aminotransferase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP), and hepatic malondialdehyde (MDA). Furthermore, the BA and WS fractions of black garlic extract increased the activity of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), glutathione reductase (GSH-Rd), tumor necrosis factor alpha (TNF-α), and the interleukin-1 (IL-1β) level in liver. It was concluded that black garlic exhibited significant protective effects on CCl4-induced acute hepatic injury.

Synergistic effects of black ginseng and aged garlic extracts for the amelioration of nonalcoholic fatty liver disease (NAFLD) in mice

“…Other benefits of AGE include improved lipid profiles and gut microbiota. In another study, fermented raw garlic at a concentration of 200 mg/kg exhibited hepatoprotective effect, which was evident in terms of reduced aminotransferase (AST) and alanine aminotransferase (ALT) levels in hepatic cells of Sprague‐Dawley rats (Tsai et al., 2019). However, the effects of black ginseng and black garlic at various doses on blood sugar, serum fat, and NAFLD have yet to be elucidated.…”

Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil

“…2-Propen-1-ol was generated by thermal degradation of alliin and its biochemical precursor deoxyalliin [24]. Yu et al [9] proposed a [2,3]-sigmatropic rearrangement mechanism for 2-propen-1-ol formation from alliin. Furthermore, as noted by Rizzi [25], 2-propen-1-ol might react with allylthio radicals, allyl mercaptan, or alliin/deoxyalliin to give diallyl sulfide.…”

“…Garlic (Allium sativum L.) is native to Western and Central Asia, and it has been cultivated and consumed extensively for centuries because of its medicinal and edible value [1]. The various biological activities of garlic extract include antioxidant, anticancer, antihypertensive, and age-resisting activities, and they have attracted increasing interest [2][3][4]. Additionally, processed garlic products in the domestic seasoning market, including fried garlic oil, have been applied in a variety of food products, such as chips, breads, and instant noodles, as a flavor ingredient.…”

Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review

“…The levels of SOD, GSH-Px were decreased with an increase in the levels of alanine transaminase (ALT), aspartate transaminase (AST), lactate dehydrogenase, and alkaline phosphatase (ALP) [112]. In another study, Tsai et al [28] demonstrated that the administration of SAC and polysaccharides enriched-BG extract into ICR mice inhibited CCl 4 -induced hepatic injury by inhibiting lipid peroxidation and inflammation. Moreover, Kim et al [113] demonstrated the hepatoprotective effects of aged black garlic on chronic-induced liver injury in Sprague-Dawley rats due to the suppressive effects of aged black garlic extract on cytochrome P450 2E1 activity and its inductive effect on glutathione-s-transferase and quinone reductase activities.…”