Immunomodulatory effects of black solo garlic (Allium sativum L.) on streptozotocin-induced diabetes in Wistar rats

Abstract

Diabetes mellitus is a chronic disease that leads to different complications. Therefore, this study aims to investigate the immunomodulatory effects of the black solo garlic on streptozotocin (STZ)-induced diabetic rats. The Wistar rats were grouped into six groups of: normal control, negative control, treatment dose of 6.5 g/kg, 13.5 g/kg, and 26 g/kg body weight, and positive control glibenclamide. In addition to normal control, rats were induced with STZ on day 8–11. Also, steeping black solo garlic or glibenclamide was administered on the day 12–19. The experimental animals were sacrificed on day 20 and tumor necrosis factor (TNF-α), interleukin-6 (IL-6), interleukin-1β (IL-1β) and interferon gamma (IFN-γ) were measured using ELISA. The results showed that the administration of steeping black solo garlic significantly decreased levels of IL-1β, IL-6 and TNF-α as well as increased IFN-γ with the immunity of STZ-induced rats.

Black solo garlic protects hepatic and renal cell function in streptozotocin-induced rats

“…Induction of STZ results in damage to the pancreatic beta cell ( 15 ). The cell damage leads to insulin secretion disorders, causing hyperglycemia.…”

“…Any dew was dried up using paper tissue and then rewrapped with aluminum foil. After 21 days, the garlic turned black and had a chewy texture ( 15 ).…”

“…The BSG was filtered to obtain the brewed water, which was then left to cool. The brewed BSG was administered to the rats using a syringe and a sonde ( 15 ).…”

“…On the eighth day, after a 6–8-h fast, STZ was administered to induce damage of liver and kidney organs. Rats were given STZ 50 mg/kg body weight (BW) that had been dissolved in 2.5 mL of 0.05 M citrate buffer intra-peritonial ( 15 ). On Day 11, following 3 days of induction, the animals were treated with BSG extract for 14 days ( Figure 1 ).…”

Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review

“…As a result of the fermentation developed by the applied heating process, the pungent smell of the white garlic minimized and a black garlic product with a softer, chewy and jelly-like texture is produced [ 5 , 13 ]. It was stated in some studies that black garlic has protective effect against diabetes and obesity, retain a more anticancer effect than white garlic and reduces the risk of cardiovascular diseases [ 14 ]. Czompa et al [ 15 ] examined the impact of raw and black garlic on postischemic cardiac recovery and stated that not only raw garlic but also black garlic has a crucial cardio-protective effect.…”