The effects of black garlic ethanol extract on the spatial memory and estimated total number of pyramidal cells of the hippocampus of monosodium glutamate-exposed adolescent male Wistar rats

Abstract

Monosodium glutamate (MSG) is believed to exert deleterious effects on various organs, including the hippocampus, likely via the oxidative stress pathway. Garlic (Alium sativum L.), which is considered to possess potent antioxidant activity, has been used as traditional remedy for various ailments since ancient times. We have investigated the effects of black garlic, a fermented form of garlic, on spatial memory and estimated the total number of pyramidal cells of the hippocampus in adolescent male Wistar rats treated with MSG. Twenty-five rats were divided into five groups: C- group, which received normal saline; C+ group, which was exposed to 2 mg/g body weight (bw) of MSG; three treatment groups (T2.5, T5, T10), which were treated with black garlic extract (2.5, 5, 10 mg/200 g bw, respectively) and MSG. The spatial memory test was carried out using the Morris water maze (MWM) procedure, and the total number of pyramidal cells of the hippocampus was estimated using the physical disector design. The groups treated with black garlic extract were found to have a shorter path length than the C- and C+ groups in the escape acquisition phase of the MWM test. The estimated total number of pyramidal cells in the CA1 region of the hippocampus was higher in all treated groups than that of the C+ group. Based on these results, we conclude that combined administration of black garlic and MSG may alter the spatial memory functioning and total number of pyramidal neurons of the CA1 region of the hippocampus of rats.

Hepatoprotective and antiapoptotic role of aged black garlic against hepatotoxicity induced by cyclophosphamide

“…Indirectly, SAC restores glutathione peroxidase, glutathione reductase, and superoxide dismutase levels and activates the transcription Nrf2 factor, which is responsible for regulating the expression of antioxidant and cellular protective genes by inhibition of NFjB factor which is activated in response to oxidative stress. (Hermawati, Sari, & Partadiredja, 2015).…”

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

“…In addition to the above-mentioned therapeutic effects, BG was also found to exhibit beneficial effects on the memory and nervous system and reduce oxidative stress and hangover syndrome effects (Hermawati, Sari, & Partadiredja, 2015;Yang, 2010). The administration of 70% ethanolic extracts of ABG led to the significant improvement of spatial memory function and a significant increase in the total number of pyramidal neurons in the CA1 region of the hippocampus (Hermawati et al, 2015) and the Purkinje cells of the cerebella in monosodium glutamate-treated Wistar rats (Aminuddin, Partadiredja, & Sari, 2015). The abilities of an ethyl acetate fraction from ABG to inhibit prothrombin, blood coagulation factors, and platelet aggregation suggest a significant antithrombosis activity (Jung & Sohn, 2014).…”

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

“…After the feeding of fermented garlic (black garlic) extract, the total number of pyramidal cells in the hippocampus and the spatial memory were enhanced in monosodium glutamate-exposed rats (52). When the hippocampal-derived HT22 cells were treated with fermented yellow onion ( Allium cepa ) extract, the glutamate-induced neurotoxicity was decreased (53).…”