Increased Level of Tetrahydro-β-Carboline Derivatives in Short-Term Fermented Garlic

Sato, Emiko; Kohno, Masahiro; Niwano, Yoshimi

doi:10.1007/s11130-006-0028-2

Cited by 30 publications

(24 citation statements)

References 23 publications

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“…However, MTCA also occurs on fruits like oranges and grapefruit and fruit juices [54], which are frequently used because of their favorable properties on health. MTCA has been described on the fermented garlic extract [55, 56], and its concentration increases with time, in turn increasing its antioxidant activity. Moreover, MTCA is detected in several foods, and in some, in concentrations relatively high (greater than the ones found by Piacente in maca) suggesting that claims are overestimated.…”

Section: Studies In Humansmentioning

confidence: 99%

Ethnobiology and Ethnopharmacology ofLepidium meyenii(Maca), a Plant from the Peruvian Highlands

Gonzales

2012

Evidence-Based Complementary and Alternative Medicine

130

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Lepidium meyenii (maca) is a Peruvian plant of the Brassicaceae family cultivated for more than 2000 years, which grows exclusively in the central Andes between 4000 and 4500 m altitude. Maca is used as a food supplement and also for its medicinal properties described traditionally. Since the 90s of the XX century, an increasing interest in products from maca has been observed in many parts of the world. In the last decade, exportation of maca from Peru has increased from 1,415,000 USD in 2001 to USD 6,170,000 USD in 2010. Experimental scientific evidence showed that maca has nutritional, energizer, and fertility-enhancer properties, and it acts on sexual dysfunctions, osteoporosis, benign prostatic hyperplasia, memory and learning, and protects skin against ultraviolet radiation. Clinical trials showed efficacy of maca on sexual dysfunctions as well as increasing sperm count and motility. Maca is a plant with great potential as an adaptogen and appears to be promising as a nutraceutical in the prevention of several diseases.

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Section: Studies In Humansmentioning

confidence: 99%

Ethnobiology and Ethnopharmacology ofLepidium meyenii(Maca), a Plant from the Peruvian Highlands

Gonzales

2012

Evidence-Based Complementary and Alternative Medicine

130

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“…Katsuki et al (2006) reported an inhibitory effect of SAC observed in a DMH-induced colorectal carcinogenesis experiment using mice. Garlic smell derived from sulfide components was reduced by autoclave treatment in HTPG, and the color of the powder became brown due to the Maillard reaction, suggesting that HTPG is similar to aged garlic extract (prepared by long-term aging of sliced raw garlic in alcoholic water (Amagase, 2006)) and fermented garlic (or black garlic) (Sato et al, 2006a;Sasaki et al, 2007;Wang et al, 2010), and contains S-allylmercaptocysteine, fructosyl arginine, and tetrahydro-β-carboline derivative, in addition to SAC (Imai et al, 1994;Ryu et al, 2001;Ichikawa et al, 2006;Sato et al, 2006b). A Korean research group which initially reported the HTPG production method identified an antioxidative substance, thiacremonone (Hwang et al, 2007), and showed that this substance alone exhibited an anticancer effect on human colon cancer cells and strengthened the growth inhibition effect of chemotherapeutic drugs (Ban et al, 2007;Ban et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of ENNG-Induced Pyloric Stomach and Small Intestinal Carcinogenesis in Mice by High Temperature- and Pressure-Treated Garlic

Kaneko¹,

Shimpo

Chihara³

et al. 2012

Asian Pacific Journal of Cancer Prevention

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High temperature-and pressure-treated garlic (HTPG) has been shown to have enhanced antioxidative activity and polyphenol contents. Previously, we reported that HTPG inhibited 1,2-dimethylhydrazine-induced mucin depleted foci (premalignant lesions) and O 6 -methylguanine DNA adduct formation in the rat colorectum. In the present study, we investigated the modifying effects of HTPG on N-ethyl-N'-nitro-N-nitrosoguanidine (ENNG)-induced pyloric stomach and small intestinal carcinogenesis in mice. Male C57BL/6 mice were given ENNG (100 mg/l) in drinking water for the first 4 weeks, then a basal diet or diet containing 2% or 5% HTPG for 30 weeks. The incidence and multiplicity of pyloric stomach and small intestinal (duodenal and jejunal) tumors in the 2% HTPG group (but not in the 5% HTPG group) were significantly lower than those in the control group. Cell proliferation of normal-appearing duodenal mucosa was assessed by MIB-5 immunohistochemistry and shown to be significantly lower with 2% HTPG (but again not 5% HTPG) than in controls. These results in dicate that HTPG, at 2% in the diet, inhibited ENNG-induced pyloric stomach and small intestinal (especially duodenal) tumorigenesis in mice, associated with suppression of cell proliferation.

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“…La necesidad de reducir el tiempo de maceración de la extracción de ajo fue descrita por Sato et al (17,18) , en donde expone que durante 40 días se pudo obtener metabolitos inherentes a su actividad antioxidante, mediante su técnica de fermentación espontanea, metabolitos derivados de la THβCs, como la metil-1,2,3,4-tetrahidro-β-carbolina-3-ácido-carboxílico (MTCC) sintetizada a partir del acetaldehído. Pese a que con este método no se ha determinado el efecto hipotensor in vivo, deja en claro la participación como secuestrador de radicales libres.…”

Section: Tabla 1 Variación De Las Presiones Arteriales Según Día Deunclassified

“…Hoy en día existen dos técnicas basadas en el tiempo de maceración, la primera, denominada extracción añeja de ajo (EAA) en un tiempo aproximado de 20 meses a temperatura ambiente, ha sido utilizada en diversos estudios (13)(14)(15)(16) ; y la segunda técnica, denominada fermentación espontanea a corto plazo (FECP) en un tiempo de 40 días bajo 60-70 °C (17)(18) . Ambas técnicas se basan en la descomposición que sufren los órganos sulfurados del ajo, como la aliina (compuesto de aminoácidos azufrados) que al ser triturado se transforma por la alicinasa en alicina, este inestable componente se descompone en s-alil-cisteína (SAC) al ser ingerido, además la reacción tiene como subproducto el ácido pirúvico.…”

Section: Introductionunclassified

Efecto hipotensor del extracto de ajo (Allium sativum) macerado por 18 semanas en un modelo experimental in vivo

Chaupis-Meza

Rojas

Gasco

et al. 2014

Rev Peru Med Exp Salud Publica

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Objetivos. Determinar si el extracto de ajo (Allium sativum) macerado por 18 semanas tiene igual o mejor efecto hipotensor que el captopril en ratas. Materiales y métodos. Se realizó un estudio experimental in vivo con ratas machos Holtzman, clasificados en cinco grupos: 100, 500 y 1000 mg/kg de extracto de ajo, Captopril de 100 mg/kg y un grupo vehículo. El L-NAME (N-G -nitro L-arginina-metil-éster) administrado vía intraperitoneal 50 mg/kg desde el inicio del experimento, elevó la presión arterial desde el tercer día. El análisis estadístico consistió en las pruebas T de Student para medias pareadas, ANOVA y comparación múltiple de Scheffe. Resultados. El ajo macerado extraído por un proceso hidroalcohólico durante 18 semanas provocó una disminución de la presión arterial en animales de experimentación. El análisis de los tratamientos sobre la presión arterial media (PAM), obtuvieron diferencias significativas desde el tercer día. La comparación sobre la PAM final versus PAM basal (medias no diferentes) y el efecto hipotensor (%) fueron: ajo-100 (p=0,008), 59,8%; ajo-500 (p=0,021), 80,6%; ajo-1000 (p=0,034), 88,5%, Captopril (p=0,437), 99,9% y vehículo (p=0,001), 0%. Conclusiones. El ajo macerado a un periodo de 18 semanas resultó eficaz para producir un efecto hipotensor en ratas, inducidas a hipertensión arterial por L-NAME. Palabras clave: Ajo; Compuestos fenólicos; Enfermedad crónica; Hipertensión; Ratas; L-NAME (fuente: DeCS/BIREME). HYPOTENSIVE EFFECT OF EXTRACT OF MACERATED GARLIC (Allium sativum) FOR 18 WEEKS IN AN IN VIVO EXPERIMENTAL MODEL ABSTRACTObjectives. Determine whether macerated extract of garlic (Allium sativum) for 18 weeks is equal to or better than Captopril in its hypotensive effect in rats. Materials and methods. We performed an experimental in vivo study with Holtzman male rats divided into five groups using 100, 500 and 1,000 mg kg of garlic extract, Captopril 100 mg/kg and a vehicle group. 50 mg/kg L-NAME (NG-nitro-L-arginine methyl ester) was administered intraperitoneally which elevated blood pressure after the third day. Statistical analysis consisted of Student's t-test for paired means, ANOVA and Scheffe multiple comparison. Results. The macerated garlic extracted by a hydroalcoholic process administered for 18 weeks resulted in a decrease in blood pressure in experimental animals. In the analysis of treatments on mean arterial pressure (MAP), significant differences were obtained after the third day. The comparison of the MAP final versus MAP basal (no difference in averages) and the hypotensive effect (%) were: garlic-100 (p=0.008), 59.8%; ajo-500 (p=0.021), 80.6%; garlic-1000 (p=0.034), 88.5%; captopril (p=0.437), 99.9%; and vehicle-only (p=0.001), 0%. Conclusions. The macerated garlic given for an 18-week period effectively produced a hypotensive effect in rats with hypertension induced by L-NAME.

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Increased Level of Tetrahydro-β-Carboline Derivatives in Short-Term Fermented Garlic

Cited by 30 publications

References 23 publications

Ethnobiology and Ethnopharmacology ofLepidium meyenii(Maca), a Plant from the Peruvian Highlands

Ethnobiology and Ethnopharmacology ofLepidium meyenii(Maca), a Plant from the Peruvian Highlands

Inhibition of ENNG-Induced Pyloric Stomach and Small Intestinal Carcinogenesis in Mice by High Temperature- and Pressure-Treated Garlic

Efecto hipotensor del extracto de ajo (Allium sativum) macerado por 18 semanas en un modelo experimental in vivo

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