Characterization of Active Compounds of Different Garlic (Allium sativum L.) Cultivars

Garlic (Allium sativum L.) has a reputation as a therapeutic agent for many different diseases such as microbial infections, hypertension, hypercholesterolaemia, diabetes, atherosclerosis and cancer. Health benefits of garlic depend on its content of biologically-active compounds, which differs between cultivars and geographical regions. The aim of this study was to evaluate and compare the biological activity of aqueous extracts from nine garlic varieties from different countries (Poland, Spain, China, Portugal, Burma, Thailand and Uzbekistan). Antioxidant properties were evaluated through free radical scavenging (DPPH^•, ABTS^•+) and ion chelation (Fe²⁺, Cu²⁺) activities. The cytotoxicity of garlic extracts was evaluated in vitro using Neutral Red Uptake assay in normal human skin fibroblasts. The obtained results revealed that garlic extracts contained the highest amount of syringic and p-hydroxybenzoic acids derivates. The lowest IC50 values for DPPH^•, ABTS^•+ scavenging and Cu²⁺ chelating ability were determined in Chinese garlic extracts (4.63, 0.043 and 14.90 µg/mL, respectively). Extracts from Spanish cultivar Morado and Chinese garlic were highly cytotoxic to human skin fibroblasts as they reduced cellular proliferation by 70-90%. We showed diverse contents of proteins and phenolic components in garlic bulbs from different varieties. The obtained results could help to choose the varieties of garlic which contain significant amounts of active compounds, have important antioxidant properties and display low antiproliferative effect and/or low cytotoxicity against normal human skin fibroblast BJ.

REFERENCES (45)

Adler-Nissen J., Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J. Agric. Food Chem., 1979, 27, 1256–1262.

Google Scholar

Amagase H., Clarifying the real bioactive constituents of garlic. J. Nutr., 2006, 136, 716S–725S.

Google Scholar

Arts I.C.W., Hollman P.C.H., Polyphenols and disease risk in epidemiologic studies. Am. J. Clin. Nutr., 2005, 81, 317S–325S.

Google Scholar

Azadi H.G., Riazi G.H., Ghaffari S.M., Ahmadian S., Khalife T.J., Effects of Allium hirtifolium (Iranian shallot) and its allicin on microtubule and cancer cell lines. African J. Biotechnol., 2009, 8, 5030–5037.

Google Scholar

Beato V.M., Orgaz F., Mansilla F., Montaño A., Changes in phenolic compounds in garlic (Allium sativum L.) owing to the cultivar and location of growth. Plant Foods Hum. Nutr., 2011, 66, 218–223.

Google Scholar

Belloir C., Singh V., Daurat C., Siess M.H., Le Bon A. M., Protective effects of garlic sulfur compounds against DNA damage induced by direct- and indirect-acting genotoxic agents in HepG2 cells. Food Chem. Toxicol., 2006, 44, 827–834.

Google Scholar

Bhandari P., Garlic (Allium sativum L.): A review of potential therapeutic applications. Int. J. Green Pharm., 2012, 6, 2, 118–129.

Google Scholar

Biskup I., Golonka I., Gamian A., Sroka Z., Antioxidant activity of selected phenols estimated by ABTS and FRAP methods. Postȩpy Hig. i Med. doświadczalnej, 2013, 67, 958–963.

Google Scholar

Bradford M.M., A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem., 1976, 72, 248–254.

Google Scholar

10.

Brand-Williams W., Cuvelier M.E., Berset C., Use of a free radical method to evaluate antioxidant activity Title. LWT - Food Sci. Technol., 1995, 28, 25–30.

Google Scholar

11.

Dai J., Mumper R.J., Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules, 2010, 15, 7313–7352.

Google Scholar

12.

Decker E.A., Welch B., Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agric. Food Chem., 1990, 38, 674–677.

Google Scholar

13.

Durak A., Baraniak B., Jakubczyk A., Świeca M., Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds. Food Chem., 2013, 141, 2177–2183.

Google Scholar

14.

Elias R.J., Kellerby S.S., Decker E.A., Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr., 2008, 48, 430–441.

Google Scholar

15.

Erdmann K., Cheung B.W.Y., Schröder H., The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. J. Nutr. Biochem. 2008, 19, 643–654.

Google Scholar

16.

Gordon M.H., The Mechanism of Antioxidant Action In Vitro, 1990, in: Food Antioxidants. Springer Netherlands, Dordrecht, pp. 1–18.

Google Scholar

17.

Gorinstein S., Drzewiecki J., Leontowicz H., Leontowicz M., Najman K., Jastrzebski Z., Zachwieja Z., Barton H., Shtabsky B., Katrich E., Trakhtenberg S., Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic. J. Agric. Food Chem., 2005, 53, 2726–2732.

Google Scholar

18.

Ishige K., Schubert D., Sagara Y., Flavonoids protect neuronal cells from oxidative stress by three distinct mechanisms. Free Radic. Biol. Med., 2001, 30, 433–446.

Google Scholar

19.

Ismail S., Jalilian F.A., Talebpour A.H., Zargar M., Shameli K., Sekawi Z., Jahanshiri F., Chemical composition and antibacterial and cytotoxic activities of Allium hirtifolium Boiss. Biomed Res. Int., 2013, 2013, art no. 696835.

Google Scholar

20.

Iwaniak A., Minkiewicz P., Proteins as the source of physiologically. Acta Sci. Pol. Technol. Aliment., 2007, 6, 5–15.

Google Scholar

21.

Karaś M., Baraniak B., Rybczyńska K., Gmiński J., Gaweł-Bęben K., Jakubczyk A., The influence of heat treatment of chickpea seeds on antioxidant and fibroblast growth-stimulating activity of peptide fractions obtained from proteins digested under simulated gastrointestinal conditions. Int. J. Food Sci. Technol., 2015, 50, 2097–2103.

Google Scholar

22.

Kim J.S., Kang O.J., Gweon O.C., Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps. J. Funct. Foods, 2013, 5, 80–86.

Google Scholar

23.

Kohda K., Goda H., Itoh K., Samejima K., Fukuuchi T., Aged garlic extract reduces ROS production and cell death induced by 6-hydroxydopamine through activation of the Nrf2-ARE pathway in SH-SY5Y cells. Pharmacology & Pharmacy, 2013, 4, 1, 31–40.

Google Scholar

24.

Laranjinha J.A., Almeida L.M., Madeira V.M., Reactivity of dietary phenolic acids with peroxyl radicals: antioxidant activity upon low density lipoprotein peroxidation. Biochem. Pharmacol., 1994, 48, 487–494.

Google Scholar

25.

Lee J.-C., Son Y.-O., Pratheeshkumar P., Shi X., Oxidative stress and metal carcinogenesis. Free Radic. Biol. Med., 2012, 53, 742–757.

Google Scholar

26.

Lemar K.M., Turner M.P., Lloyd D., Garlic (Allium sativum) as an anti-Candida agent: a comparison of the efficacy of fresh garlic and freeze-dried extracts. J. Appl. Microbiol., 2002, 93, 398–405.

Google Scholar

27.

Lewin G., Popov I., Antioxidant effects of aqueous garlic extract. 2nd communication: Inhibition of the Cu(2+)-initiated oxidation of low density lipoproteins. Arzneimittelforschung - Drug Res., 1994, 44, 604–607.

Google Scholar

28.

Lu X., Ross C.F., Powers J.R., Aston D.E., Rasco B.A., Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by attenuated total reflectance-Fourier transformed infrared spectroscopy. J. Agric. Food Chem., 2011, 59, 5215–5221.

Google Scholar

29.

Meriga B., Mopuri R., MuraliKrishna T., Insecticidal, antimicrobial and antioxidant activities of bulb extracts of Allium sativum. Asian Pac. J. Trop. Med., 2012, 5, 391–395.

Google Scholar

30.

Miean K.H., Mohamed S., Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants. J. Agric. Food Chem. 2001, 49, 3106–3112.

Google Scholar

31.

Oboh G., Akinyemi A.J., Ademiluyi A.O., Inhibitory effect of phenolic extract from garlic on angiotensin-1 converting enzyme and cisplatin induced lipid peroxidation - in vitro. Int. J. Biomed. Sci. 2013, 9, 98–106.

Google Scholar

32.

Ou C.-C., Tsao S.-M., Lin M.-C., Yin M.-C., Protective action on human LDL against oxidation and glycation by four organosulfur compounds derived from garlic. Lipids, 2003, 38, 219–224.

Google Scholar

33.

Park E.Y., Murakami H., Mori T., Matsumura Y., Effects of protein and peptide addition on lipid oxidation in powder model system. J. Agric. Food Chem., 2005, 53, 137–144.

Google Scholar

34.

Pedraza-Chaverrí J., Gil-Ortiz M., Albarrán G., Barbachano-Esparza L., Menjívar M., Medina-Campos O.N., Garlic’s ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation. Nutr. J., 2004, 3, art. no. 10.

Google Scholar

35.

Petrovska B., Cekovska S., Extracts from the history and medical properties of garlic. Pharmacogn. Rev., 2010, 4, 106-110.

Google Scholar

36.

Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 1999, 26, 1231–1237.

Google Scholar

37.

Repetto G., del Peso A., Zurita J.L., Neutral red uptake assay for the estimation of cell viability/cytotoxicity. Nat. Protoc., 2008, 3, 1125–1131.

Google Scholar

38.

Rocha L.D., Monteiro M.C., Teodoro A.J., Anticancer properties of hydroxycinnamic acids - a review. Cancer Clin. Oncol., 2012, 1, 109–121.

Google Scholar

39.

Shrivastava S., Ganesh N., Tumor inhibition and cytotoxicity assay by aqueous extract of onion (Allium cepa) & Garlic (Allium sativum): An in-vitro analysis. Int. J. Phytomed., 2010, 2, 80–84.

Google Scholar

40.

Singleton V.L., Rossi J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144–158.

Google Scholar

41.

Spencer J.P.E., Abd El Mohsen M.M., Minihane A.-M., Mathers J.C., Biomarkers of the intake of dietary polyphenols: strengths, limitations and application in nutrition research. Br. J. Nutr., 2008, 99, 12–22.

Google Scholar

42.

Swieca M., Baraniak B., Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress. J. Agric. Food Chem., 2014, 62, 3306–3313.

Google Scholar

43.

Szychowski K.A., Binduga U.E., Rybczyńska-Tkaczyk K., Leja M.L., Gmiński J., Cytotoxic effects of two extracts from garlic (Allium sativum L.) cultivars on the human squamous carcinoma cell line SCC-15. Saudi J Biol Sci. 2016, DOI: 10.1016/j.sjbs.2016.10.005 (in press).

eISSN:	2083-6007
ISSN:	1230-0322