دورية أكاديمية
Elephant Black Garlic’s Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation
| العنوان: | Elephant Black Garlic’s Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation |
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| المؤلفون: | 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 |
| المصدر: | Foods, Vol 12, Iss 21, p 3968 (2023) |
| بيانات النشر: | MDPI AG, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | A. ampeloprasum, fresh garlic, aged garlic, sulphurated compounds, antioxidant activity, synaptic function, Chemical technology, TP1-1185 |
| الوصف: | 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. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2304-8158 10846859 |
| العلاقة: | https://www.mdpi.com/2304-8158/12/21/3968Test; https://doaj.org/toc/2304-8158Test |
| DOI: | 10.3390/foods12213968 |
| الوصول الحر: | https://doaj.org/article/6eeec5a10f874b108468599c8001b2f0Test |
| رقم الانضمام: | edsdoj.6eeec5a10f874b108468599c8001b2f0 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 23048158 10846859 |
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| DOI: | 10.3390/foods12213968 |