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Dai LT, Yang L, Wang ZP, Guo JC, Ma QY, Xie QY, Dai HF, Yu ZF, Zhao YX. Persteroid, a new steroid from the marine-derived fungus Penicillium sp. ZYX-Z-143. Nat Prod Res 2024:1-8. [PMID: 39225394 DOI: 10.1080/14786419.2024.2394834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 07/24/2024] [Accepted: 08/17/2024] [Indexed: 09/04/2024]
Abstract
A new steroid named persteroid (1) and seven known compounds (2-8) were isolated from the marine-derived fungus Penicillium sp. ZYX-Z-143. The structure of 1 was determined by HRESIMS, NMR, and ECD calculations. Compound 1 showed inhibitory activity against protein tyrosine phosphatase 1B (PTP1B) with IC50 value of 46.31 ± 0.52 μM. Moreover, compound 1 potently suppressed nitric oxide (NO) production on lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. The cytotoxicity and antibacterial activity of all isolates were tested.
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Affiliation(s)
- Lu-Ting Dai
- Haikou Key Laboratory for Research and Utilization of Tropical Natural Products & National Key Laboratory for Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Li Yang
- Haikou Key Laboratory for Research and Utilization of Tropical Natural Products & National Key Laboratory for Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Zi-Peng Wang
- Haikou Key Laboratory for Research and Utilization of Tropical Natural Products & National Key Laboratory for Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Jiao-Cen Guo
- Haikou Key Laboratory for Research and Utilization of Tropical Natural Products & National Key Laboratory for Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Qing-Yun Ma
- Haikou Key Laboratory for Research and Utilization of Tropical Natural Products & National Key Laboratory for Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Qing-Yi Xie
- Haikou Key Laboratory for Research and Utilization of Tropical Natural Products & National Key Laboratory for Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Hao-Fu Dai
- Haikou Key Laboratory for Research and Utilization of Tropical Natural Products & National Key Laboratory for Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Zhi-Fang Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - You-Xing Zhao
- Haikou Key Laboratory for Research and Utilization of Tropical Natural Products & National Key Laboratory for Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
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2
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Huang SS, Yang HX, He J, Liu JK, Feng T. Discovery of a Biocontrol Strain Trichaptum laricinum: Its Metabolites and Antifungal Activity against Pathogenic Fungus Colletotrichum anthrisci. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:13154-13163. [PMID: 38780776 DOI: 10.1021/acs.jafc.4c02028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
Finding safe and environmentally friendly fungicides is one of the important strategies in modern pesticide research and development. In this work, the antipathogenic effects of the fungus Trichaptum laricinum against the anthracnose pathogen Colletotrichum anthrisci were studied. The EtOAc extract of T. laricinum showed remarkable antifungal activity against C. anthrisci with an inhibition rate of 50% at 256 μg/mL. Bioguided isolation of the cultural broth of T. laricinum produced four new drimane sesquiterpenes, trichalarins A-D (1-4), and six other metabolites (5-10). Their structures were established by extensive spectroscopic methods, quantum chemical calculations, and single-crystal X-ray diffraction. All compounds exhibited antifungal activity against C. anthrisci with minimum inhibitory concentrations (MICs) of 8-64 μg/mL in vitro. Further in vivo assay suggested that compounds 2, 6, and 9 could significantly inhibit C. anthrisci growth in avocado fruit with inhibition rates close to 80% at the concentration of 256 μg/mL, while compounds 2 and 6 had an inhibition rate over 90% at the concentration of 512 μg/mL. The EtOAc extract of T. laricinum had no inhibitory effect on Pinus massoniana seed germination and growth at the concentration of 2 mg/mL, showing good environmental friendliness. Thus, the fungus T. laricinum could be considered as an ideal biocontrol strain, and its metabolites provided a diverse material basis for the antibiotic agents.
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Affiliation(s)
- Shan-Shan Huang
- Hubei Provincial Key Laboratory for Protection and Application of Special Plants in Wuling Area of China, College of Life Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Hui-Xiang Yang
- Hubei Provincial Key Laboratory for Protection and Application of Special Plants in Wuling Area of China, College of Life Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Juan He
- Hubei Provincial Key Laboratory for Protection and Application of Special Plants in Wuling Area of China, College of Life Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Ji-Kai Liu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plants in Wuling Area of China, College of Life Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Tao Feng
- Hubei Provincial Key Laboratory for Protection and Application of Special Plants in Wuling Area of China, College of Life Sciences, South-Central Minzu University, Wuhan 430074, China
- International Cooperation Base for Active Substances in Traditional Chinese Medicine in Hubei Province, Wuhan 430074, China
- National Demonstration Center for Experimental Ethnopharmacology Education, South-Central Minzu University, Wuhan 430074, China
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3
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Matsuse K, Hirata S, Abdelrahman M, Nakajima T, Iuchi Y, Kambayashi S, Okuda M, Kazumura K, Manochai B, Shigyo M. Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics. Molecules 2024; 29:2258. [PMID: 38792119 PMCID: PMC11124420 DOI: 10.3390/molecules29102258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation, and anti-cancer activities in addition to the chemical composition (sugar, amino acid, and polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents, while the innate immunostimulatory activity was correlated with fructan content. Furthermore, some black garlics with low fructose content were found to inhibit the proliferation of UM-UC-3 cancer cells, while other black garlics rich in fructose increased UM-UC-3 cell proliferation. It was shown that the processing of fresh garlic could change the composition of sugars, antioxidants, and amino acids, which have different effects on neutrophil-like cells and UM-UC-3 cells, as well as on bioactivities.
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Affiliation(s)
- Kanako Matsuse
- Division of Yamaguchi University and Kasetsart University Joint Master’s Degree Program in Agricultural and Life Sciences, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan
| | - Sho Hirata
- Laboratory of Agroecology, Department of Bioresource Sciences, Faculty of Agriculture, Kyushu University, Motooka, Nishi-ku, Fukuoka 819-0395, Japan;
| | - Mostafa Abdelrahman
- Institute of Genomics for Crop Abiotic Stress Tolerance, 1006 Canton Ave, Lubbock, TX 79409, USA
| | - Tetsuya Nakajima
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan (Y.I.)
| | - Yoshihito Iuchi
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan (Y.I.)
| | - Satoshi Kambayashi
- Laboratory of Veterinary Internal Medicine, Joint Faculty of Veterinary Medicine, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan; (S.K.); (M.O.)
| | - Masaru Okuda
- Laboratory of Veterinary Internal Medicine, Joint Faculty of Veterinary Medicine, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan; (S.K.); (M.O.)
| | - Kimiko Kazumura
- Global Strategic Challenge Center, Hamamatsu Photonics K.K., 5000 Hirakuchi, Hamana-ku, Hamamatsu 434-8601, Japan;
| | - Benya Manochai
- Department of Horticulture, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand;
| | - Masayoshi Shigyo
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8515, Japan (Y.I.)
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4
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Utama GL, Rahmi Z, Sari MP, Hanidah II. Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic ( Allium sativum L.). Curr Res Food Sci 2024; 8:100717. [PMID: 38559380 PMCID: PMC10978486 DOI: 10.1016/j.crfs.2024.100717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 01/03/2024] [Accepted: 01/30/2024] [Indexed: 04/04/2024] Open
Abstract
Background Black garlic is one of the functional food products made from garlic which is processed through aging to improve sensory value and nutritional quality. Aging conditions has a major impact on the psychochemical and functional properties changes of black garlic which is closely related to organosulfur compounds and polysaccharides as the largest component in garlic. Scope and approach The method used in this research is a systematic review with the aim of research to determine the relationship between reactions during aging and changes in organosulfur, polysaccharides and non-enzymatic browning product compounds as well as the function of black garlic by focusing on certain aspects of aging including temperature, humidity, time, microorganism activity, and pre-treatment application. Key findings and conclusions Maillard reaction and polysaccharide degradation are still be the dominant reactions and play an important role in black garlic production. High hydrostatic pressure pretreatment could maintains the quality of black garlic so that the black garlic has the same taste characteristics as black garlic in general. Antioxidant properties in black garlic shown increase during thermal treatment. In addition, it is known that the activity of microorganisms plays a role and being potential to increase the quality value of black garlic as well as the antimicrobial activity.
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Affiliation(s)
- Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung, 40132, Indonesia
| | - Zahida Rahmi
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Meli Puspita Sari
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - In-in Hanidah
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
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5
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Yu HY, Chen YS, Wang Y, Zou ZB, Xie MM, Li Y, Li LS, Meng DL, Wu LQ, Yang XW. Anti-necroptosis and anti-ferroptosis compounds from the Deep-Sea-Derived fungus Aspergillus sp. MCCC 3A00392. Bioorg Chem 2024; 144:107175. [PMID: 38335757 DOI: 10.1016/j.bioorg.2024.107175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 01/25/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024]
Abstract
Eight undescribed (1-8) and 46 known compounds (9-54) were isolated from the deep-sea-derived Aspergillus sp. MCCC 3A00392. Compounds 1-3 were three novel oxoindolo diterpenoids, 4-6 were three bisabolane sesquiterpenoids, while 7 and 8 were two monocyclic cyclopropanes. Their structures were established by exhaustive analyses of the HRESIMS, NMR, and theoretical calculations of the NMR data and ECD spectra. Compounds 10, 33, 38, and 39 were able to inhibit tumor necrosis factor (TNF)-induced necroptosis in murine L929 cell lines. Functional experiments verified that compounds 10 and 39 inhibited necroptosis by downregulating the phosphorylation of RIPK3 and MLKL. Moreover, compound 39 also reduced the phosphorylation of RIPK1. Compounds 10, 33, and 34 displayed potent inhibitory activities against RSL-3 induced ferroptosis with the EC50 value of 3.0 μM, 0.4 μM, and 0.1 μM, respectively. Compound 10 inhibited ferroptosis by the downregulation of HMOX1, while compounds 33 and 34 inhibited ferroptosis through regulation of NRF2/SLC7A11/GCLM axis. However, these compounds only showed weak effect in either the necroptosis or ferroptosis relative mouse disease models. Further studies of pharmacokinetics and pharmacodynamics might improve their in vivo bioactivities.
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Affiliation(s)
- Hao-Yu Yu
- School of Pharmacy, Hainan Medical University, No. 3 Xueyuan Road, Haikou 571199, China; Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen 361005, China; School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - Yu-Shi Chen
- The School of Basic Medical Sciences, Fujian Medical University, 1 Xueyuan Road, Fuzhou 350122, China
| | - Yuan Wang
- Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen 361005, China
| | - Zheng-Biao Zou
- Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen 361005, China
| | - Ming-Min Xie
- Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen 361005, China
| | - You Li
- Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen 361005, China
| | - Li-Sheng Li
- The School of Basic Medical Sciences, Fujian Medical University, 1 Xueyuan Road, Fuzhou 350122, China
| | - Da-Li Meng
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China.
| | - Lan-Qin Wu
- The School of Basic Medical Sciences, Fujian Medical University, 1 Xueyuan Road, Fuzhou 350122, China.
| | - Xian-Wen Yang
- School of Pharmacy, Hainan Medical University, No. 3 Xueyuan Road, Haikou 571199, China; Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen 361005, China.
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6
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Stępień AE, Trojniak J, Tabarkiewicz J. Anti-Cancer and Anti-Inflammatory Properties of Black Garlic. Int J Mol Sci 2024; 25:1801. [PMID: 38339077 PMCID: PMC10855366 DOI: 10.3390/ijms25031801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Black garlic (BG) is a fermented form of garlic (Allium sativum L.), produced at precisely defined temperatures, humidities, and time periods. Although garlic has been used for thousands of years, black garlic is a relatively new discovery. There are many bioactive compounds in black garlic that give it medicinal properties, including anti-inflammatory and anti-cancer properties. In our review article, we present scientific studies examining the anti-inflammatory and anti-cancer effects of black garlic. According to research, this effect is mainly due to the reduction in the production of pro-inflammatory cytokines, as well as the ability to scavenge free oxygen radicals and induce apoptosis. In addition, the phytochemicals contained in it have antiproliferative and antiangiogenic properties and inhibit the growth of cancer cells. Black garlic is a valuable source of biologically active substances that can support anti-inflammatory and anti-cancer therapy. Compared to Allium sativum, black garlic has fewer side effects and is easier to consume.
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Affiliation(s)
- Agnieszka Ewa Stępień
- Institute of Health Sciences, Medical College of Rzeszów University, University of Rzeszow, 35-959 Rzeszów, Poland;
| | - Julia Trojniak
- Student’s Scientific Club of Immunology, Institute of Medical Sciences, Medical College of Rzeszów University, University of Rzeszow, 35-959 Rzeszów, Poland;
| | - Jacek Tabarkiewicz
- Department of Human Immunology, Institute of Medical Sciences, Medical College of Rzeszów University, University of Rzeszow, 35-959 Rzeszów, Poland
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7
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Yu HY, Li Y, Zhang M, Zou ZB, Hao YJ, Xie MM, Li LS, Meng DL, Yang XW. Chemical Constituents of the Deep-sea Gammarid Shrimp-Derived Fungus Penicillium citrinum XIA-16. Chem Biodivers 2023; 20:e202301507. [PMID: 37847218 DOI: 10.1002/cbdv.202301507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/16/2023] [Accepted: 10/17/2023] [Indexed: 10/18/2023]
Abstract
One new alkaloid, (S)-2-acetamido-4-(2-(methylamino)phenyl)-4-oxobutanoic acid (1), was isolated from the deep-sea-derived Penicillium citrinum XIA-16, together with 25 known compounds including ten polyketones (2-11), eight alkaloids (12-19), six steroids (20-25), and a fatty acid (26). Their planar and relative structures were determined by an analysis of 1D and 2D nuclear magnetic resonance (NMR) as well as high resolution electrospray ionization mass spectroscopy (HR-ESI-MS) data. The absolute configuration of 1 was determined by comparison of the experimental and calculated electronic circular dichroism (ECD) spectra. Penicitrinol B (6) significantly inhibited RSL3-induced ferroptosis (EC50 =2.0 μM) by reducing lipid peroxidation and heme oxygenase 1 (HMOX1) expression. Under the concentration of 10 μM, penicitrinol A (7) was able to inhibit cuproptosis with the cell viabilities of 68.2 % compared to the negative control (copper and elesclomol) with the cell viabilities of 14.8 %.
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Affiliation(s)
- Hao-Yu Yu
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Wenhua Road 103, Shenyang, 110016, China
- Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen, 361005, China
| | - Yan Li
- The School of Basic Medical Sciences, Fujian Medical University, 1 Xueyuan Road, Fuzhou, 350122, China
| | - Meng Zhang
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Wenhua Road 103, Shenyang, 110016, China
- Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen, 361005, China
| | - Zheng-Biao Zou
- Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen, 361005, China
| | - You-Jia Hao
- Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen, 361005, China
| | - Ming-Min Xie
- Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen, 361005, China
| | - Li-Sheng Li
- The School of Basic Medical Sciences, Fujian Medical University, 1 Xueyuan Road, Fuzhou, 350122, China
| | - Da-Li Meng
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Wenhua Road 103, Shenyang, 110016, China
| | - Xian-Wen Yang
- Key Laboratory of Marine Genetic Resources, Third Institute of Oceanography, Ministry of Natural Resources, 184 Daxue Road, Xiamen, 361005, China
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Gavilán J, Mardones C, Oyarce G, Triviño S, Espinoza-Rubilar N, Ramírez-Molina O, Pérez C, Becerra J, Varas P, Duran-Arcos R, Muñoz-Montesino C, Moraga-Cid G, Yévenes GE, Fuentealba J. Elephant Black Garlic's Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation. Foods 2023; 12:3968. [PMID: 37959086 PMCID: PMC10650549 DOI: 10.3390/foods12213968] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 11/15/2023] Open
Abstract
Garlic has been used for decades as an important food and additionally for its beneficial properties in terms of nutrition and ancestral therapeutics. In this work, we compare the properties of fresh (WG) and aged (BG) extract obtained from elephant garlic, harvested on Chiloe Island, Chile. BG was prepared from WG with a 20-day aging process under controlled temperature and humidity conditions. We observed that in BG, compounds such as diallyl disulfide decrease, and compounds of interest such as 5-hydroxymethylfurfural (69%), diallyl sulfide (17%), 3H-1,2-Dithiole (22%) and 4-Methyl-1,2,3-trithiolane (16%) were shown to be increased. Using 2,2-diphenyl-1-picrylhydrazyl (DPPH, BG: 51 ± 5.7%, WG: 12 ± 2.6%) and 2,20-azino-bis-(3-ethylbenzothiazoline-6 sulfonate) diammonium salt (ABTS, BG: 69.4 ± 2.3%, WG: 21 ± 3.9%) assays, we observed that BG possesses significantly higher antioxidant activity than WG and increased cell viability in hippocampal slices (41 ± 9%). The effects of WG and BG were shown to improve the neuronal function through an increased in intracellular calcium transients (189 ± 4%). In parallel, BG induced an increase in synaptic vesicle protein 2 (SV-2; 75 ± 12%) and brain-derived neurotrophic factor (BDNF; 32 ± 12%) levels. Thus, our study provides the initial scientific bases to foster the use of BG from Chiloe Island as a functional food containing a mixture of bioactive compounds that may contribute to brain health and well-being.
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Affiliation(s)
- Javiera Gavilán
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Claudia Mardones
- Facultad de Farmacia, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile;
| | - Gabriela Oyarce
- Laboratorio de Quimica de Productos Naturales, Facultas de Ciencias Naturales y Oceanograficas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (G.O.); (S.T.); (C.P.); (J.B.)
| | - Sergio Triviño
- Laboratorio de Quimica de Productos Naturales, Facultas de Ciencias Naturales y Oceanograficas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (G.O.); (S.T.); (C.P.); (J.B.)
| | - Nicole Espinoza-Rubilar
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Oscar Ramírez-Molina
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Claudia Pérez
- Laboratorio de Quimica de Productos Naturales, Facultas de Ciencias Naturales y Oceanograficas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (G.O.); (S.T.); (C.P.); (J.B.)
| | - José Becerra
- Laboratorio de Quimica de Productos Naturales, Facultas de Ciencias Naturales y Oceanograficas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (G.O.); (S.T.); (C.P.); (J.B.)
| | | | - Robinson Duran-Arcos
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Carola Muñoz-Montesino
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Gustavo Moraga-Cid
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Gonzalo E. Yévenes
- MinusPain, Facultad de Ciencias Biológicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile
| | - Jorge Fuentealba
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
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9
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Bai J, Wang SY, Pan K, Luo HJ, Zou K, Wang H. Ligulariatinside A, a new sesquiterpene glycoside from roots of Ligularia veitchiana. Nat Prod Res 2023:1-7. [PMID: 37746700 DOI: 10.1080/14786419.2023.2261143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Accepted: 09/13/2023] [Indexed: 09/26/2023]
Abstract
A new sesquiterpene glycoside, ligulariatinside A (1), along with nine known compounds, dibutyl phthalate (2), 1-O-(9Z,12Z-octadecadienoyl) glycerol (3), bis (2-ethylhexyl) phthalate (4), 4-hydroxy-3-methoxyphenylpropanol (5), dihydrosyringenin (6), caffeic acid (7), 6β-hydroxy-7(11)-eremophilen-12,8α-olide (8), together with the mixture of 6β,8β-dihydroxyeremophil-7(11)-en-12,8α-olide (9) and 6β,8α-dihydroxy-eremophil-7(11)-en-12,8β-olide (10) were isolated from roots of L. veitchiana. Structures of these compounds were elucidated by comprehensive analyses of HRESIMS, 1D NMR, and 2D NMR spectroscopic data. Compounds 2 and 4 are not likely natural compounds but contaminants. All isolated compounds were tested for antibacterial activity. Compounds 1, 5, 6, together with the mixture of 9 and 10, showed mild activity against Vibrio anguillarum, with MIC values of 50, 50, 100, and 200 μg/mL, while compound 7 showed moderate activity against Vibrio anguillarum, with a MIC value of 25 μg/mL.
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Affiliation(s)
- Jie Bai
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
| | - Si-Yao Wang
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
| | - Kang Pan
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
| | - Hua-Jun Luo
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
| | - Kun Zou
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
| | - Hui Wang
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
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10
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Serrano JCE, Castro-Boqué E, García-Carrasco A, Morán-Valero MI, González-Hedström D, Bermúdez-López M, Valdivielso JM, Espinel AE, Portero-Otín M. Antihypertensive Effects of an Optimized Aged Garlic Extract in Subjects with Grade I Hypertension and Antihypertensive Drug Therapy: A Randomized, Triple-Blind Controlled Trial. Nutrients 2023; 15:3691. [PMID: 37686723 PMCID: PMC10490347 DOI: 10.3390/nu15173691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/28/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
The use of garlic (Allium sativum) for treating arterial hypertension has been recognized as effective for several decades. However, tolerance to treatment is low, and several technological modifications have been developed to improve its tolerability, such as the aging process at controlled temperature and humidity. This study aims to validate the antihypertensive effects of an optimized extract of aged black garlic with low doses of s-allyl-cysteine (SAC) in a Grade I hypertensive population with drug treatment. A randomized, triple-blind, placebo-controlled parallel trial was developed, where a daily supplementation with 0.25 mg/day of SAC for 12 weeks was performed. A reduction in systolic and diastolic blood pressure of 1.8 mmHg (0.7 to 4.1 95% CI) and 1.5 mmHg (0.3 to 3.0 95% CI), respectively, was observed. Similarly, an increase in blood nitric oxide (10.3 µM, 1.1 to 19.5 95% CI) and antioxidant capacity (7 × 10-3 µM TE/min, (1.2 to 13 × 10-3 95% CI) and a reduction in uric acid levels (-0.3 mg/dL, -0.5 to -0.001 95% CI) and ACE activity (-9.3 U/L; -18.4 to -0.4 95% CI) were observed. No changes in endothelial function and inflammatory cytokines were observed. It was concluded that low-dose SAC supplementation in an optimized black-garlic extract allows for an extra-significant reduction in blood pressure in a Grade I hypertensive population receiving drug treatment.
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Affiliation(s)
- José C. E. Serrano
- NUTREN-Nutrigenomics, Department of Experimental Medicine, University of Lleida, 25198 Lleida, Spain;
| | - Eva Castro-Boqué
- Vascular and Renal Translational Research Group, Institut de Recerca Biomèdica de Lleida, IRBLleida, 25198 Lleida, Spain; (E.C.-B.); (A.G.-C.); (M.B.-L.); (J.M.V.)
| | - Alicia García-Carrasco
- Vascular and Renal Translational Research Group, Institut de Recerca Biomèdica de Lleida, IRBLleida, 25198 Lleida, Spain; (E.C.-B.); (A.G.-C.); (M.B.-L.); (J.M.V.)
| | | | | | - Marcelino Bermúdez-López
- Vascular and Renal Translational Research Group, Institut de Recerca Biomèdica de Lleida, IRBLleida, 25198 Lleida, Spain; (E.C.-B.); (A.G.-C.); (M.B.-L.); (J.M.V.)
| | - José Manuel Valdivielso
- Vascular and Renal Translational Research Group, Institut de Recerca Biomèdica de Lleida, IRBLleida, 25198 Lleida, Spain; (E.C.-B.); (A.G.-C.); (M.B.-L.); (J.M.V.)
| | - Alberto E. Espinel
- Pharmactive Biotech S.L.U., 28049 Madrid, Spain; (M.I.M.-V.); (D.G.-H.); (A.E.E.)
| | - Manuel Portero-Otín
- NUTREN-Nutrigenomics, Department of Experimental Medicine, University of Lleida, 25198 Lleida, Spain;
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11
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The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic. Molecules 2023; 28:molecules28030962. [PMID: 36770627 PMCID: PMC9920204 DOI: 10.3390/molecules28030962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time of drying (by 32, 40, and 24 min for a PEF, a CEF, and a MF, respectively, compared to combined drying without the pretreatment), and resulted in high antidiabetic potential. However, the highest content of phenolic compounds (1123.54 and 1125.36 mg/100 g dm for VMD125 and CD3h-VMD, respectively) and antioxidant capacity (ABTS = 6.05 and 5.06 mmol Trolox/100 g dm for VMD500 and CD6h-VMD, respectively) were reported for black garlic treated by vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying. Overall, the nonthermal pretreatment decreased the time of drying and showed very good efficiency in maintaining the antidiabetic potential of black garlic, especially in the case of the materials pretreated by a constant electric field (IC50 = 99 and 56 mg/mL, for α-amylase and α-glucosidase, respectively).
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12
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Black Garlic and Thiosulfinate-Enriched Extracts as Adjuvants to Ceftriaxone Treatment in a Rat Peritonitis Model of Sepsis. Biomedicines 2022; 10:biomedicines10123095. [PMID: 36551850 PMCID: PMC9775994 DOI: 10.3390/biomedicines10123095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/05/2022] Open
Abstract
To date, there have been no new drugs or adjuvants able to decrease both morbidity and mortality in the context of sepsis and septic shock. Our objective was to evaluate the use of thiosulfinate-enriched Allium sativum and black garlic extracts as adjuvants in the management of sepsis. An experimental in vivo study was carried out with male Sprague-Dawley® rats. Animals were randomized in four treatment groups: antibiotic (ceftriaxone) treatment (group I), ceftriaxone plus thiosulfinate-enriched extract (TASE, group II), ceftriaxone plus thiosulfinate-enriched extract and black garlic extracts (TASE + BGE, group III), and ceftriaxone plus black garlic extract (BGE, group IV). All animals were housed and inoculated with 1 × 1010 CFU/15 mL of intraperitoneal Escherichia coli ATCC 25922. Subsequently, they received a daily treatment according to each group for 7 days. Clinical, analytical, microbiological, and histopathological parameters were evaluated. Statistically significant clinical improvement was observed in rats receiving garlic extracts in weight (groups II and III), ocular secretions, and piloerection (group IV). Moreover, less liver edema, vacuolization, and inflammation were observed in groups receiving adjuvant support (groups II, III, and IV). When comparing interleukins 24 h after bacteria inoculum, we found statistically significant differences in TNF-alpha levels in groups receiving BGE (groups III and IV, p ≤ 0.05). Blood and peritoneal liquid cultures were also analyzed, and we detected a certain level of Enterococcus faecalis in peritoneal cultures from all treatment groups and less bacteria presence in blood cultures in rats receiving garlic extracts (groups II, III, and IV). In conclusion, TASE and BGE could be promising nutraceutical or medicinal agents as coadjuvants in the treatment of sepsis because of its effects in modulating the inflammatory response.
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13
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Li DX, Cheng X, Ma FP, Chen JY, Chen YP, Zhao XS, Luo Q. Identification of metabolites from edible mushroom Morchella sextelata and their biological evaluation. Nat Prod Res 2022; 37:1774-1781. [PMID: 36054761 DOI: 10.1080/14786419.2022.2119389] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
To identify bioactive metabolites from the fruiting body of Morchella sextelata, fourteen metabolites (1-14) including one undescribed morchesexten A (1) were isolated. Their structures including absolute configurations were assigned on the basis of spectroscopic data and quantum chemical computational methods. Furthermore, the anti-inflammatory and antioxidant activities of the isolated compounds were evaluated. Compounds 10-12 showed inhibitory effects on nitric oxide (NO) production with IC50 values of 15.2 ± 2.7, 10.2 ± 1.9 and 35.3 ± 10.5 μM, respectively. Compounds 7 and 9 exhibited strong antioxidant effect with IC50 values of 6.7 ± 0.4 and 7.3 ± 0.8 μM compared with Vit C (IC50 15.4 ± 0.2 μM).
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Affiliation(s)
- De-Xian Li
- Department of Pharmacy, Zhujiang Hospital, Southern Medical University, Guangzhou, China.,Syndrome Laboratory of Integrated Chinese and Western Medicine, School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
| | - Xia Cheng
- Department of Nephrology, Integrated Hospital of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
| | - Fo-Pei Ma
- Syndrome Laboratory of Integrated Chinese and Western Medicine, School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
| | - Jie-Yu Chen
- Syndrome Laboratory of Integrated Chinese and Western Medicine, School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
| | - Yi-Ping Chen
- School of Pharmaceutical Sciences, Guangxi University of Chinese Medicine, Nanning, China
| | - Xiao-Shan Zhao
- Department of Nephrology, Integrated Hospital of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China.,Syndrome Laboratory of Integrated Chinese and Western Medicine, School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
| | - Qi Luo
- Department of Pharmacy, Zhujiang Hospital, Southern Medical University, Guangzhou, China.,Department of Nephrology, Integrated Hospital of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China.,Guangdong Provincial Key Laboratory of Chinese Medicine Pharmaceutics, Southern Medical University, Guangzhou, China
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14
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Assessment of the physicochemical properties and biological activity of Vietnamese single-bulb black garlic. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Long J, Pang X, Lin X, Liao S, Zhou X, Wang J, Yang B, Liu Y. Asperbenzophenone A and Versicolamide C, New Fungal Metabolites from the Soft Coral Derived Aspergillus sp. SCSIO 41036. Chem Biodivers 2022; 19:e202100925. [PMID: 35194907 DOI: 10.1002/cbdv.202100925] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 01/31/2022] [Indexed: 11/08/2022]
Abstract
Two new compounds, asperbenzophenone A (1) and versicolamide C (5), together with fifteen known compounds were isolated from a soft coral derived fungus Aspergillus sp. SCSIO 41036. Their structures were elucidated by spectroscopic methods, ECD analysis, and by a comparison with data from the literature. In bioassay, compound 8 showed significant inhibitory activity against lipopolysaccharide-inducted nitric oxide (NO) in RAW264.7 cells at the concentration of 10 μM. Additionally, the anti-acetylcholinesterase activity assay showed that 14 exhibited weak inhibition with an IC50 value of 157.8 μM.
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Affiliation(s)
- Jieyi Long
- CAS Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica/Innovation Academy of South China Sea Ecology and Environmental Engineering, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, P. R. China.,University of Chinese Academy of Sciences, 19 Yuquan Road, Beijing, 100049, P. R. China
| | - Xiaoyan Pang
- CAS Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica/Innovation Academy of South China Sea Ecology and Environmental Engineering, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, P. R. China.,Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, P. R. China
| | - Xiuping Lin
- CAS Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica/Innovation Academy of South China Sea Ecology and Environmental Engineering, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, P. R. China.,Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, P. R. China
| | - Shengrong Liao
- CAS Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica/Innovation Academy of South China Sea Ecology and Environmental Engineering, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, P. R. China.,Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, P. R. China
| | - Xuefeng Zhou
- CAS Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica/Innovation Academy of South China Sea Ecology and Environmental Engineering, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, P. R. China.,Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, P. R. China
| | - Junfeng Wang
- CAS Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica/Innovation Academy of South China Sea Ecology and Environmental Engineering, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, P. R. China.,Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, P. R. China
| | - Bin Yang
- CAS Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica/Innovation Academy of South China Sea Ecology and Environmental Engineering, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, P. R. China.,Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, P. R. China
| | - Yonghong Liu
- CAS Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica/Innovation Academy of South China Sea Ecology and Environmental Engineering, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, P. R. China.,University of Chinese Academy of Sciences, 19 Yuquan Road, Beijing, 100049, P. R. China.,Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, P. R. China
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16
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Improvement of S-allylcysteine Content, Probiotic Properties and Constipation Prevention Effect of Black Garlic by the Lactic Acid Bacteria Fermentation. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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17
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Vinayagam R, Eun Lee K, Ambati RR, Gundamaraju R, Fawzy Ramadan M, Gu Kang S. Recent development in black garlic: Nutraceutical applications and health-promoting phytoconstituents. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Ramachandran Vinayagam
- Department of Biotechnology, Institute of Biotechnology, College of Life and Applied Sciences, Yeungnam University, Gyeongsan, The Republic of Korea
| | - Kyung Eun Lee
- Department of Biotechnology, Institute of Biotechnology, College of Life and Applied Sciences, Yeungnam University, Gyeongsan, The Republic of Korea
- Stemforce, Institute of Industrial Technology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Ranga Rao Ambati
- Department of Biotechnology, Vignan’s Foundation for Science, Technology, and Research Deemed to be University, Guntur, India
| | - Rohit Gundamaraju
- School of Health Sciences, University of Tasmania, Launceston, Australia
| | - Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- Deanship of Scientific Research, Umm Al-Qura University, Makkah, KSA
| | - Sang Gu Kang
- Department of Biotechnology, Institute of Biotechnology, College of Life and Applied Sciences, Yeungnam University, Gyeongsan, The Republic of Korea
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18
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Afzaal M, Saeed F, Rasheed R, Hussain M, Aamir M, Hussain S, Mohamed AA, Alamri MS, Anjum FM. Nutritional, biological, and therapeutic properties of black garlic: a critical review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1967386] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Rizwan Rasheed
- Department of Botany, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Aamir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Shahzad Hussain
- Department of Food Science &, Nutrition King Saud University Riyadh, Riyadh, Saudi Arabia
| | - Abdellatif A. Mohamed
- Department of Food Science &, Nutrition King Saud University Riyadh, Riyadh, Saudi Arabia
| | - Mohamed S. Alamri
- Department of Food Science &, Nutrition King Saud University Riyadh, Riyadh, Saudi Arabia
| | - Faqir M. Anjum
- Administration Department, University of the Gambia, Serrekunda, Gambia
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19
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Ahmed T, Wang CK. Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review. Molecules 2021; 26:5028. [PMID: 34443625 PMCID: PMC8401630 DOI: 10.3390/molecules26165028] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/09/2021] [Accepted: 08/12/2021] [Indexed: 01/02/2023] Open
Abstract
Black garlic (BG) is a form of aged garlic obtained from raw garlic (Allium sativum) via Millard reaction under high temperature (60-90 °C) and humidity (70-90%) for a period of time. Several studies reported higher contents of water-soluble antioxidants compounds (S-allyl cysteine, S-allyl-mercapto cysteine), 5-hydroxymethylfurfural, organosulfur compounds, polyphenol, volatile compounds, and products of other Millard reactions compared to fresh garlic after the thermal processing. Recent studies have demonstrated that BG and its bioactive compounds possess a wide range of biological activities and pharmacological properties that preserve and show better efficacy in preventing different types of diseases. Most of these benefits can be attributed to its anti-oxidation, anti-inflammation, anti-obesity, hepatoprotection, hypolipidemia, anti-cancer, anti-allergy, immunomodulation, nephroprotection, cardiovascular protection, and neuroprotection. Substantial studies have been conducted on BG and its components against different common human diseases in the last few decades. Still, a lot of research is ongoing to find out the therapeutic effects of BG. Thus, in this review, we summarized the pre-clinical and clinical studies of BG and its bioactive compounds on human health along with diverse bioactivity, a related mode of action, and also future challenges.
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Affiliation(s)
| | - Chin-Kun Wang
- Department of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung 40201, Taiwan;
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20
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Bontempo P, Stiuso P, Lama S, Napolitano A, Piacente S, Altucci L, Molinari AM, De Masi L, Rigano D. Metabolite Profile and In Vitro Beneficial Effects of Black Garlic ( Allium sativum L.) Polar Extract. Nutrients 2021; 13:2771. [PMID: 34444931 PMCID: PMC8398518 DOI: 10.3390/nu13082771] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 08/03/2021] [Accepted: 08/10/2021] [Indexed: 11/17/2022] Open
Abstract
Over the centuries, humans have traditionally used garlic (Allium sativum L.) as a food ingredient (spice) and remedy for many diseases. To confirm this, many extensive studies recognized the therapeutic effects of garlic bulbs. More recently, black garlic (BG), made by heat-ageing white garlic bulbs, has increased its popularity in cuisine and traditional medicine around the world, but there is still limited information on its composition and potential beneficial effects. In this study, the metabolite profile of methanol extract of BG (BGE) was determined by high-performance liquid chromatography coupled to tandem mass spectrometry in high-resolution mode. Results allowed to establish that BGE major components were sulfur derivatives, saccharides, peptides, organic acids, a phenylpropanoid derivative, saponins, and compounds typical of glycerophospholipid metabolism. Characterization of the BGE action in cancer cells revealed that antioxidant, metabolic, and hepatoprotective effects occur upon treatment as well as induction of maturation of acute myeloid leukemia cells. These results are interesting from the impact point of view of BG consumption as a functional food for potential prevention of metabolic and tumor diseases.
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Affiliation(s)
- Paola Bontempo
- Department of Precision Medicine, University of Campania Luigi Vanvitelli, Via L. De Crecchio 7, 80138 Naples, Italy; (P.S.); (S.L.); (L.A.); (A.M.M.)
| | - Paola Stiuso
- Department of Precision Medicine, University of Campania Luigi Vanvitelli, Via L. De Crecchio 7, 80138 Naples, Italy; (P.S.); (S.L.); (L.A.); (A.M.M.)
| | - Stefania Lama
- Department of Precision Medicine, University of Campania Luigi Vanvitelli, Via L. De Crecchio 7, 80138 Naples, Italy; (P.S.); (S.L.); (L.A.); (A.M.M.)
| | - Assunta Napolitano
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano, Italy; (A.N.); (S.P.)
| | - Sonia Piacente
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano, Italy; (A.N.); (S.P.)
| | - Lucia Altucci
- Department of Precision Medicine, University of Campania Luigi Vanvitelli, Via L. De Crecchio 7, 80138 Naples, Italy; (P.S.); (S.L.); (L.A.); (A.M.M.)
| | - Anna Maria Molinari
- Department of Precision Medicine, University of Campania Luigi Vanvitelli, Via L. De Crecchio 7, 80138 Naples, Italy; (P.S.); (S.L.); (L.A.); (A.M.M.)
| | - Luigi De Masi
- National Research Council (CNR), Institute of Biosciences and BioResources (IBBR), Via Università 133, 80055 Naples, Italy
| | - Daniela Rigano
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy
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21
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Serrano HDA, Mariezcurrena-Berasain MA, Del Carmen Gutiérrez Castillo A, Carranza BV, Pliego AB, Rojas MT, Anele UY, Salem AZM, Rivas-Caceres RR. Antimicrobial resistance of three common molecularly identified pathogenic bacteria to Allium aqueous extracts. Microb Pathog 2020; 142:104028. [PMID: 32045644 DOI: 10.1016/j.micpath.2020.104028] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 01/28/2020] [Accepted: 01/29/2020] [Indexed: 02/07/2023]
Abstract
The aim of this work was to evaluate the in vitro bacterial inhibition of different types of garlic on Escherichia coli ATCC 25922, Listeria monocytogenes and Staphylococcus aureus. The bacterial strains were molecularly identified using gen 16S rDNA molecular identification. Four different types of garlics were used: 1) white, 2) Japanese, 3) elephant and 3) black, and these were evaluated at two different concentrations (0.25 and 0.125 g/mL) per garlic type. Bioactive compounds present in the garlics were identified using high-performance liquid chromatography coupled to ultraviolet detector (HPLC-UV), and total polyphenols were quantified by the Folin-Ciocalteu technique. The Kirby-Bauber method was used for the bacterial evaluation. Aqueous extract of black garlic had the highest amount of polyphenols 6.26 ± 0.21 mg GAE/mL. The area of inhibition was measured and classified as sensitive, intermediate or resistant. Using the disc diffusion assay, higher concentration (0.25 g/mL) of aqueous extract of white garlic had the highest antibacterial activity area, with 21.46 ± 3.94 mm for L. monocytogenes, 20.61 ± 2.47 mm for S. aureus and 17.83 ± 2.21 mm for E. coli. White garlic had comparable antimicrobial activity as the control (tetracycline at 30 μg) as indicated by the size of the inhibition halos. Based on your results, white garlic can be used as an alternative to synthetic antimicrobials.
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Affiliation(s)
- Héctor D Arzate Serrano
- Universidad Autónoma del Estado de México, Facultad de Medicina Veterinaria y Zootecnia, Toluca, México, C.P. 50090, Mexico
| | - María A Mariezcurrena-Berasain
- Universidad Autónoma del Estado de México, Facultad de Medicina Veterinaria y Zootecnia, Toluca, México, C.P. 50090, Mexico.
| | | | - Benjamín Valladares Carranza
- Universidad Autónoma del Estado de México, Facultad de Medicina Veterinaria y Zootecnia, Toluca, México, C.P. 50090, Mexico
| | - Alberto Barbabosa Pliego
- Universidad Autónoma del Estado de México, Facultad de Medicina Veterinaria y Zootecnia, Toluca, México, C.P. 50090, Mexico
| | - Martín Talavera Rojas
- Universidad Autónoma del Estado de México, Facultad de Medicina Veterinaria y Zootecnia, Toluca, México, C.P. 50090, Mexico
| | - Uchenna Y Anele
- North Carolina Agricultural and Technical State University, Greensboro, NC, 27411, USA
| | - Abdelfattah Z M Salem
- Universidad Autónoma del Estado de México, Facultad de Medicina Veterinaria y Zootecnia, Toluca, México, C.P. 50090, Mexico
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22
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Qiu Z, Zheng Z, Zhang B, Sun-Waterhouse D, Qiao X. Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Compr Rev Food Sci Food Saf 2020; 19:801-834. [PMID: 33325167 DOI: 10.1111/1541-4337.12529] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 11/28/2019] [Accepted: 12/11/2019] [Indexed: 12/30/2022]
Abstract
Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up-to-date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5-hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste-active and/or biological-active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti-inflammatory, immunostimulatory, anti-allergic, hepatoprotective, cardioprotective and oxidative stress-/hangover syndrome-reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.
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Affiliation(s)
- Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China.,The School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
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23
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Two new unsaturated fatty acids from the mangrove rhizosphere soil-derived fungus Penicillium javanicum HK1-22. Bioorg Chem 2019; 93:103331. [PMID: 31622851 DOI: 10.1016/j.bioorg.2019.103331] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 08/12/2019] [Accepted: 09/28/2019] [Indexed: 11/21/2022]
Abstract
Two new unsaturated fatty acids, 6R,8R-dihydroxy-9Z,12Z-octadecadienoic acid (1) and methyl-6R,8R-dihydroxy-9Z,12Z-octadecadienoate (2), and two known 9Z,12Z-octadecadienoic acid analogues (3, 4) together with a known sesquiterpenoid (5) were isolated from the mangrove rhizosphere soil-derived fungus Penicillium javanicum HK1-22. An acetonide derivative (1a) from 1 was also prepared. The relative configuration of 1 was determined by analysis of the 1D and 2D NOE spectra of 1a. The absolute configuration of 1 was assigned on the basis of biogenetic considerations. The antifungal activity of the high yield compound 5 was evaluated against four strains of crop pathogens and it showed significant antifungal activities against all the tested strains.
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24
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Abstract
Four new octadecanoid derivatives (1-4) including a pair of enantiomers (1/2), along with 12 known analogues (5-16), were isolatedfrom the seeds of Ipomoea nil. Their structures were determined by detailed spectroscopic analyses and comparison with reported data of structurally related compounds, with the absolute configurations of 1 and 2 being assigned by an in situ dimolybdenum ECD method. Our bioassays revealed that these isolates did not show ABTS radical scavenging activity while 10 and 13 displayed better α-glucosidase inhibitory activity than the positive control acarbose (IC50 167.7 ± 1.55 μmol·L-1), with IC50 of 92.73 ± 3.12 and 11.39 ± 2.18μmol·L-1, respectively.
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25
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Liu P, Lu X, Li N, Zheng Z, Zhao R, Tang X, Qiao X. Effects and mechanism of free amino acids on browning in the processing of black garlic. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4670-4676. [PMID: 30906992 DOI: 10.1002/jsfa.9707] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 02/24/2019] [Accepted: 03/20/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Black garlic is produced by heating raw garlic at a high temperature for a long time without any additives. The thermal processing induces many chemical reactions, such as the Maillard reaction, which causes the color change from white to dark brown. Garlic contains a variety of amino acids, and the effect of each amino acid on browning is not fully understood. This work investigated the effect and mechanism of free amino acids on the browning of black garlic using model solutions containing garlic neutral polysaccharide, hydrolyzed garlic neutral polysaccharide, fructose, and free amino acids. RESULTS A significant increase in reducing sugar was detected when garlic neutral polysaccharide was heated with glycine. The browning intensity of garlic neutral polysaccharide-glycine model solution was obviously higher after heating at 80 °C compared with that of garlic neutral polysaccharide solution. The model solution containing histidine had the greatest browning degree. The histidine model has a stable pH value, and almost no 5-hydroxymethylfurfural (5-HMF) was detected. CONCLUSION Amino acid can promote the breaking of the garlic neutral polysaccharide chain and can react with the fructose generated to form browning. Histidine has the greatest effect on the browning, because histidine could eliminate the inhibiting effect of organic acid on Maillard reaction due to the buffer ability, and histidine had high reactivity in the late stage of Maillard reaction. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Pengli Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, People's Republic of China
| | - Xiaoming Lu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, People's Republic of China
| | - Ningyang Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, People's Republic of China
| | - Zhenjia Zheng
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, People's Republic of China
| | - Ruixuan Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, People's Republic of China
| | - Xiaozhen Tang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, People's Republic of China
| | - Xuguang Qiao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, People's Republic of China
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, Shandong, People's Repulic of China
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26
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Kim KJ, Kim SH, Shin MR, Kim YJ, Park HJ, Roh SS. Protective effect of S-allyl cysteine-enriched black garlic on reflux esophagitis in rats via NF-κB signaling pathway. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.040] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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27
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Awan KA, Butt MS, Ul Haq I, Suleria HA. Investigating the Antioxidant Potential of Garlic (Allium sativum) Extracts Through Different Extraction Modes. ACTA ACUST UNITED AC 2019. [DOI: 10.2174/1573407213666171024121712] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Background:
Garlic (Allium sativum) possesses health enhancing abilities due to the presence
various phytoceutics moities. The current research was deigned to explore the phytochemicals and
antioxidant capacity of Pakistani garlic.
Methods:
Garlic extracts were obtained using methanol, hexane and ethyl acetate at different time intervals
(35, 50 and 65 min) followed by their polyphenols and flavonoid content determination. Afterwards,
the antioxidant potential was also determined.
Results:
The outcomes revealed that the methanolic extracts obtained at 50 min extraction time showed
maximum total phenolics as 60.38±0.23 mg GAE/100g and flavonoids as 58.45±1.24 mg/100g. Similarly,
the highest DPPH activity (61.59±1.58%) and β-carotene and linoleic acid potential
(64.96±1.72%) were also observed for methanolic extract.
Conclusion:
Inferences were made that Pakistani garlic contains myriad of phenolics and flavonoids but
the extraction of these components depends upon the solvent/time combination. In this study, methanol
proved to be the ideal solvent for the maximum extraction of phytochemicals from garlic.
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Affiliation(s)
- Kanza A. Awan
- National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Masood S. Butt
- National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Iahtisham Ul Haq
- National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Hafiz A.R. Suleria
- National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
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28
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Kong F, Lee BH, Wei K. 5-Hydroxymethylfurfural Mitigates Lipopolysaccharide-Stimulated Inflammation via Suppression of MAPK, NF-κB and mTOR Activation in RAW 264.7 Cells. Molecules 2019; 24:molecules24020275. [PMID: 30642099 PMCID: PMC6359491 DOI: 10.3390/molecules24020275] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 01/07/2019] [Accepted: 01/09/2019] [Indexed: 01/01/2023] Open
Abstract
5-Hydroxymethylfurfural (5-HMF) is found in many food products including honey, dried fruits, coffee and black garlic extracts. Here, we investigated the anti-inflammatory activity of 5-HMF and its underlying mechanisms in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. 5-HMF pretreatment ranging from 31.5 to 126.0 μg/mL reduced the production of nitric oxide (NO), prostaglandin E2 (PGE2) and pro-inflammatory cytokines (TNF-α, IL-1β and IL-6) in a concentration-dependent manner in LPS-stimulated cells. Moreover, 5-HMF-pretreated cells significantly down-regulated the mRNA expression of two major inflammatory mediators, nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) and suppressed the production of pro-inflammatory cytokines, as compared with the only LPS-stimulated cells. 5-HMF suppressed the phosphorylation of extracellular regulated protein kinases (ERK1/2), c-Jun N-terminal kinase (JNK), IκBα, NF-κB p65, the mammalian target of rapamycin (mTOR) and protein kinase B (Akt). Besides, 5-HMF was proved to inhibit NF-κB p65 translocation into nucleus to activate inflammatory gene transcription. These results suggest that 5-HMF could exert the anti-inflammatory activity in the LPS-induced inflammatory response by inhibiting the MAPK, NF-κB and Akt/mTOR pathways. Thus, 5-HMF could be considered as a therapeutic ingredient in functional foods.
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Affiliation(s)
- Fanhui Kong
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, Guangdong, China.
| | - Bae Hoon Lee
- Wenzhou Institute of Biomaterials and Engineering, CAS, Wenzhou 325011, Zhejiang, China.
- School of Ophthalmology & Optometry, School of Biomedical Engineering, Wenzhou Medical University, Wenzhou 325027, Zhejiang, China.
| | - Kun Wei
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, Guangdong, China.
- Wenzhou Institute of Biomaterials and Engineering, CAS, Wenzhou 325011, Zhejiang, China.
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29
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Amor S, González-Hedström D, Martín-Carro B, Inarejos-García AM, Almodóvar P, Prodanov M, García-Villalón AL, Granado M. Beneficial Effects of an Aged Black Garlic Extract in the Metabolic and Vascular Alterations Induced by a High Fat/Sucrose Diet in Male Rats. Nutrients 2019; 11:nu11010153. [PMID: 30642033 PMCID: PMC6356877 DOI: 10.3390/nu11010153] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 12/29/2018] [Accepted: 01/08/2019] [Indexed: 12/22/2022] Open
Abstract
Aged black garlic (ABG) is a functional food with antioxidant and anti-inflammatory properties. Recent studies also report its beneficial metabolic effects in a context of obesity or diabetes, although the mechanisms involved are poorly understood. The aim of this work was to analyze the effects of an ABG extract in the vascular and metabolic alterations induced by a high-fat/sucrose diet in rats. For this purpose, male Sprague–Dawley rats were fed either a standard chow (controls; n = 12) or a high-fat/sucrose diet (HFD; n = 24) for 16 weeks. From week 8 on, half of the HFD rats were treated with a commercial ABG extract concentrated in S-allyl cysteine and melanoidins (ABG10+®; 250 mg/kg daily by gavage; 5 mL/kg). ABG10+®-treated rats showed lower mean caloric intake, body weight, triglycerides, low density lipoprotein cholesterol (LDL-c), insulin and leptin serum concentrations and higher high density lipoprotein cholesterol (HDL-c) and adiponectin serum concentrations than non-treated rats. In the hypothalamus, ABG10+® treatment induced an increase in the gene expression of proopiomelanocortin (POMC) and a decrease in leptin receptor (ObR) mRNA levels. No significant changes were found in visceral adipose tissue except for an overexpression of β3-adrenergic receptor (β3-ADR) in ABG-treated rats. In subcutaneous adipose tissue, ABG10+® treatment decreased adipose weight and downregulated the gene expression of PPAR-γ, LPL, ObR and HSL. In brown adipose tissue, an overexpression of InsR, GLUT-4, UCP-1 and β3-ADR in ABG10+®-treated rats was found, whereas PPAR-γ mRNA levels were significantly decreased. Regarding vascular function, ABG10+® treatment attenuated the obesity-induced vasoconstriction in response to potassium chloride both in presence/absence of perivascular adipose tissue (PVAT). On the contrary, aorta segments from ABG-treated rats showed and improved relaxation in response to acetylcholine only when PVAT was present, with this fact possible being related to the decreased gene expression of proinflammatory cytokines in this tissue. In conclusion, ABG10+® administration partially improves the metabolic and vascular alterations induced by a high-fat/high-sucrose diet in rats through modifications in the gene expression of proteins and neuropeptides involved in inflammation, fat metabolism and food intake regulation. Further studies are required to assess the bioavailability of ABG between rats and humans.
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Affiliation(s)
- Sara Amor
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid. C/Arzobispo Morcillo n°2 28029 Madrid, Spain.
| | - Daniel González-Hedström
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid. C/Arzobispo Morcillo n°2 28029 Madrid, Spain.
- Pharmactive Biotech Products SL, Parque Científico de Madrid, 28049 Madrid, Spain.
| | - Beatriz Martín-Carro
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid. C/Arzobispo Morcillo n°2 28029 Madrid, Spain.
| | | | - Paula Almodóvar
- Pharmactive Biotech Products SL, Parque Científico de Madrid, 28049 Madrid, Spain.
| | - Marin Prodanov
- Departamento de Química Física Aplicada, Facultad de Ciencias, CIAL (CEI, CSIC-UAM), Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Angel Luis García-Villalón
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid. C/Arzobispo Morcillo n°2 28029 Madrid, Spain.
| | - Miriam Granado
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid. C/Arzobispo Morcillo n°2 28029 Madrid, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición. Instituto de Salud Carlos III, 28029 Madrid, Spain.
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30
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Serrano A, Ros G, Nieto G. Bioactive Compounds and Extracts from Traditional Herbs and Their Potential Anti-Inflammatory Health Effects. MEDICINES 2018; 5:medicines5030076. [PMID: 30012980 PMCID: PMC6164612 DOI: 10.3390/medicines5030076] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 07/09/2018] [Accepted: 07/11/2018] [Indexed: 01/08/2023]
Abstract
The inflammatory processes associated with several chronic illnesses like cardiovascular disease and cancer have been the focus of mechanistic studies of the pathogenicity of these diseases and of the use of different pharmacological and natural methods to prevent them. In this study we review the current evidence regarding the effectiveness of natural extracts from as-yet little-studied traditional botanical species in alleviating the inflammation process associated with several chronic diseases. Additionally, the intention is to expose the known pathways of action and the potential synergistic effects of the constituent compounds of the discussed extracts. It is noted that the here-studied extracts, which include black garlic rich in S-allylcystein, polyphenols from cat’s claw (Uncaria tomentosa), devil’s claw (Harpagophytum procumbens), camu-camu (Myrciaria dubia), and blackcurrant (Ribes nigrum), and citrus fruit extracts rich in hesperidin, have similar or greater effects than other, more extensively studied extracts such as tea and cocoa. The combined use of all of these extracts can give rise to synergetic effects with greater biological relevance at lower doses.
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Affiliation(s)
- Antonio Serrano
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, Espinardo, 30100 Murcia, Spain.
| | - Gaspar Ros
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, Espinardo, 30100 Murcia, Spain.
| | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, Espinardo, 30100 Murcia, Spain.
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31
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Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review. Molecules 2017; 22:molecules22060919. [PMID: 28587168 PMCID: PMC6152780 DOI: 10.3390/molecules22060919] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 05/25/2017] [Accepted: 05/29/2017] [Indexed: 12/18/2022] Open
Abstract
Garlic (Allium sativum) has been used as a medicinal food since ancient times. However, some people are reluctant to ingest raw garlic due to its unpleasant odor and taste. Therefore, many types of garlic preparations have been developed to reduce these attributes without losing biological functions. Aged black garlic (ABG) is a garlic preparation with a sweet and sour taste and no strong odor. It has recently been introduced to Asian markets as a functional food. Extensive in vitro and in vivo studies have demonstrated that ABG has a variety of biological functions such as antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-diabetic, anti-allergic, cardioprotective, and hepatoprotective effects. Recent studies have compared the biological activity and function of ABG to those of raw garlic. ABG shows lower anti-inflammatory, anti-coagulation, immunomodulatory, and anti-allergic effects compared to raw garlic. This paper reviews the physicochemical properties, biological activity, health benefits, adverse effects, and general limitations of ABG.
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