Comparison of Anti-Oxidant and Anti-Inflammatory Effects between Fresh and Aged Black Garlic Extracts

Abstract

Numerous studies have demonstrated that aged black garlic (ABG) has strong anti-oxidant activity. Little is known however regarding the anti-inflammatory activity of ABG. This study was performed to identify and compare the anti-oxidant and anti-inflammatory effects of ABG extract (ABGE) with those of fresh raw garlic (FRG) extract (FRGE). In addition, we investigated which components are responsible for the observed effects. Hydrogen peroxide (H2O2) and lipopolysaccharide (LPS) were used as a pro-oxidant and pro-inflammatory stressor, respectively. ABGE showed high ABTS and DPPH radical scavenging activities and low ROS generation in RAW264.7 cells compared with FRGE. However, inhibition of cyclooxygenase-2 and 5-lipooxygenase activities by FRGE was stronger than that by ABGE. FRGE reduced PGE₂, NO, IL-6, IL-1β, LTD₄, and LTE₄ production in LPS-activated RAW264.7 cells more than did ABGE. The combination of FRGE and sugar (galactose, glucose, fructose, or sucrose), which is more abundant in ABGE than in FRGE, decreased the anti-inflammatory activity compared with FRGE. FRGE-induced inhibition of NF-κB activation and pro-inflammatory gene expression was blocked by combination with sugars. The lower anti-inflammatory activity in ABGE than FRGE could result from the presence of sugars. Our results suggest that ABGE might be helpful for the treatment of diseases mediated predominantly by ROS.

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

“…FG has long been considered as a medicinal food with antibacterial, antiviral, antidiabetic, antioxidant, anti‐inflammatory, anti‐hypertensive, cardioprotective, hypolipidemic, and immune‐boosting effects due to its high content of OSC (Bayan, Koulivand, & Gorji, ). The processing of FG into BG induces alterations in biological activities due to the fermentation‐induced changes in bioactive compounds, for example, increased antioxidant activities (including the abilities to scavenge 2,2‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) [ABTS], 1,1‐diphenyl‐2‐picrylhydrazyl [DPPH], and hydroxyl radicals as well as reducing power) (Jeong et al., ; Kim, Nam, et al., ), but reduced immunomodulatory activity of BG as compared with FG (Li et al., ). There exist a number of published reviews or book chapters on the bioactivities of BG.…”

“…Antioxidant activity is the most prominent characteristic of BG. In vitro studies revealed that BG had high DPPH radical, ABTS radical, hydroxyl radical, nitrite radical, and superoxide anion radical scavenging activities; ferric reducing antioxidant power; and trolox equivalent antioxidant capacity (Jeong et al, 2016;Jung & Sohn, 2014;Kim, Nam, et al, 2012;Lee et al, 2009;Zhang et al, 2015). BG was also found to inhibit strongly lipid peroxidation (linoleic acid peroxidation) and free radical production (Fe 2+ -chelating ability), and exhibit reducing power (potassium ferricyanide reduction) and SODlike activity (Bae et al, 2014;Kim, Nam, et al, 2012;Sato, Kohno, Hamano, et al, 2006).…”

“…The main precursor responsible for the distinct flavor of garlic is alliin or S-allyl-cysteine sulfoxide (Horníčková et al, 2010). A wide range of functionalities of garlic have been reported since the early 20th century, including antioxidative (Jeong et al, 2016), anti-inflammatory , antidiabetic (Eidi, Eidi, & Esmaeili, 2006), antihyperlipidemic (Sangeetha & Quine, 2009), anti-aging (Avci et al, 2008), anti-allergic (Yoo, Sok, & Kim, 2014), hepatoprotective (Nwokocha, Owu, Nwokocha, Ufearo, & Iwuala, 2012), anticancer (Galeone et al, 2006), antimicrobial, and immunity-strengthening (Sahu, Das, Mishra, Pradhan, & Sarangi, 2007;Ye & Zhang, 2003) effects. Such goodness of garlic, however, has been under-delivered to human, because the consumption of raw garlic or even cooked garlic is limited owing to its pungent odor and intense flavor (even causes stomach discomfort for some individuals) (Corzo-Martínez, Corzo, & Villamiel, 2007).…”

Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages

“…After the thermal process, there was a decrease in fructan content, although there was an increase in total water‐soluble sugar content and Maillard reaction intermediates in black garlic (Yuan and others ). And it was indicated from previous reports that black garlic had stronger antioxidant activity than that of fresh garlic due to high amounts of organosulfur compounds (Jeong and others ). However, it was demonstrated that ethanolic extracts of black garlic exerted a relatively weak antiallergic activity compared with that of fresh garlic (Kim and others ).…”

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

“…Also, it is available on the markets in the form of whole bulbs, powder, or organic capsules (Kim et al, 2011). ABG was found to show more antioxidant activity and higher content of total polyphenol than fresh garlic Shin, Choi, Lee, Cha, & Sung, 2008;Jeong et al, 2016). Aged black garlic also has been largely attributed to as having cardioprotective, antidiabetic, hepatoprotective, antimicrobial, antioxidant, anti-inflammatory, antithrombotic, antihypertensive, and antihyperlipidemic properties.…”