Phytochemical profiling and mechanistic evaluation of black garlic extract on multiple sclerosis rat model

Black garlic aqueous-ethanol extract (BGE) was evaluated for its antioxidant and anti-inflammatory effects in multiple sclerosis induced-rat model. It was also analyzed using high-performance liquid chromatography-mass spectrometry (HPLC-MS), where fifteen compounds were identified, as aminobutyric acid and S-allyl-cysteine. The extract was standardized to citric acid content (4.77 mg/g extract), and its hexane fraction was analyzed by gas chromatography-mass spectrometry (GC-MS), revealing mainly methyl 9E,12E-octadecadienoate, and ethyl palmitate. BGE administration in MS-induced groups showed significant amelioration in biochemical parameters through ELISA assessment of brain IL-10, TNF, alpha-2 macroglobulin, ERK1, ERK2, MAP2, MBP, and Nrf2 markers; decreased pro-inflammatory markers and elevated antioxidant parameters. Histopathological assessment of BGEreceiving rats' brains showed less demyelination, and enhanced cognition. A molecular docking study showed that gamma-glutamyl-S-methyl-cysteine sulfoxide, S-allyl cysteine, aminobutyric acid, and palmitic acid ethyl ester have good affinities to inducible nitric oxide synthase (iNOS). BG can be further investigated for beneficial potential in MS disease.

Automated summary

Black garlic aqueous-ethanol extract (BGE) has antioxidant and anti-inflammatory effects, showing significant improvement in biochemical parameters and enhanced cognition in a multiple sclerosis induced-rat model. Molecular docking study suggests BGE has good affinities to inducible nitric oxide synthase.