Elephant Black Garlic’s Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation
Author:
Gavilán Javiera1, Mardones Claudia2ORCID, Oyarce Gabriela3, Triviño Sergio3, Espinoza-Rubilar Nicole1, Ramírez-Molina Oscar1ORCID, Pérez Claudia3ORCID, Becerra José3, Varas Patricio4, Duran-Arcos Robinson1ORCID, Muñoz-Montesino Carola1, Moraga-Cid Gustavo1ORCID, Yévenes Gonzalo E.5, Fuentealba Jorge1
Affiliation:
1. Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile 2. Facultad de Farmacia, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile 3. Laboratorio de Quimica de Productos Naturales, Facultas de Ciencias Naturales y Oceanograficas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile 4. Melimei Agricultural Company, Ancud PC 5710325, Chile 5. MinusPain, Facultad de Ciencias Biológicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile
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.
Funder
ANID-FONDECYT ANID fellowship Millennium Nucleus for the Study of Pain
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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