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other·preclinical research, biomedical research, neurology, nutrition, antioxidants·PMC10650549

Elephant Black Garlic’s Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation

Foods · 14 authors, 5 centres

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TL;DR

Black garlic extract increased cell viability in brain slices and enhanced the frequency of calcium transients and synaptic protein levels in neuronal networks.

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This study compared the chemical profiles and biological effects of white garlic (WG) and black garlic (BG) from Allium ampeloprasum. The aging process altered the chemical composition, notably increasing sulfur compounds like DAS and 5HMF. In vitro, neither extract was cytotoxic to PC-12 cells, but BG increased viability by approximately 40% in mouse hippocampal brain slices. In living mouse hippocampal neurons, both extracts increased the frequency of intracellular calcium transients, with a greater effect from BG, which also increased levels of the presynaptic protein SV-2. These results suggest BG may strengthen synaptic transmission, a process linked to learning and memory.

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other

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preclinical research

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ORIGINAL PAPER

PMC10650549

Elephant Black Garlic’s Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation

Foods

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ABSTRACT

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. Keywords: A. ampeloprasum , fresh garlic, aged garlic, sulphurated compounds, antioxidant activity, synaptic function

CITATION EXPORT

Javiera Gavilán, Claudia Mardones, Gabriela Oyarce et al.. Elephant Black Garlic’s Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation. Foods. (2023). https://doi.org/10.3390/foods12213968

AUTHORS

14 · 5 CENTRES

Javiera Gavilán, Claudia Mardones, Gabriela Oyarce, Sergio Triviño, Nicole Espinoza-Rubilar, Oscar Ramírez-Molina, Claudia Pérez, José Becerra, Patricio Varas, Robinson Duran-Arcos, Carola Muñoz-Montesino, Gustavo Moraga-Cid, Gonzalo E Yévenes, Jorge Fuentealba

1Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; [email protected] (J.G.); [email protected] (N.E.-R.); [email protected] (O.R.-M.); [email protected] (R.D.-A.); [email protected] (C.M.-M.); [email protected] (G.M.-C.)
2Facultad de Farmacia, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; [email protected]
3Laboratorio de Quimica de Productos Naturales, Facultas de Ciencias Naturales y Oceanograficas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; [email protected] (G.O.); [email protected] (S.T.); [email protected] (C.P.); [email protected] (J.B.)
4Melimei Agricultural Company, Ancud PC 5710325, Chile; [email protected]
5MinusPain, Facultad de Ciencias Biológicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile