期刊
MOLECULES
卷 19, 期 11, 页码 17697-17714出版社
MDPI
DOI: 10.3390/molecules191117697
关键词
garlic; organosulfur compounds; diallyl trisulfide; neuroinflammation; microglia
资金
- National Science Council of the Republic of China, Taiwan [NSC101-2320-B-264-001-MY3]
The anti-neuroinflammatory capacities of raw and steamed garlic extracts as well as five organosulfur compounds (OSCs) were examined in lipopolysaccharide (LPS)-stimulated BV2 microglia. According to those results, steaming pretreatment blocked the formation of alliinase-catalyzed OSCs such as allicin and diallyl trisulfide (DATS) in crushed garlic. Raw garlic, but not steamed garlic, dose-dependently attenuated the production of LPS-induced nitric oxide (NO), interleukin-1 beta (IL-1 beta), tumor necrosis factor (TNF)-alpha, and monocyte chemoattractant protein-1 (MCP-1). DATS and diallyl disulfide at 200 and 400 mu M, respectively, displayed significant anti-neuroinflammatory activity. Meanwhile, even at 1 mM, diallyl sulfide, S-allyl cysteine and alliin did not display such activity. Inhibition of nuclear factor-kappa B activation was the mechanism underlying this protective effect of raw garlic and DATS. Analysis results indicated that the anti-neuroinflammatory capacity of raw garlic is due to the alliin-derived OSCs. Importantly, DATS is a highly promising therapeutic candidate for treating inflammation-related neurodegenerative diseases.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据