Improvement of Learning and Memory in Senescence-Accelerated Mice by S-Allylcysteine in Mature Garlic Extract.

Masakazu Hashimoto,Keiko Unno,Yukihiro Akao,Tsuyoshi Nakai,Teruaki Masutani

doi:10.3390/nu12061834

Masakazu Hashimoto, Keiko Unno + Show 3 more

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https://doi.org/10.3390/nu12061834

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Abstract

S-allylcysteine (SAC), a major thioallyl compound contained in mature garlic extract (MGE), is known to be a neuroactive compound. This study was designed to investigate the effects of SAC on primary cultured hippocampal neurons and cognitively impaired senescence-accelerated mice prone 10 (SAMP10). Treatment of these neurons with MGE or SAC significantly increased the total neurite length and number of dendrites. SAMP10 mice fed MGE or SAC showed a significant improvement in memory dysfunction in pharmacological behavioral analyses. The decrease of α-amino-3-hydroxy-5-methyl-4-isoxazolepropionic acid (AMPA) receptor, N-methyl-d-aspartate (NMDA) receptor, and phosphorylated α-calcium/calmodulin-dependent protein kinase II (CaMKII) in the hippocampal tissue of SAMP10 mice fed MGE or SAC was significantly suppressed, especially in the MGE-fed group. These findings suggest that SAC positively contributes to learning and memory formation, having a beneficial effect on brain function. In addition, multiple components (aside from SAC) contained in MGE could be useful for improving cognitive function by acting as neurotrophic factors.

Highlights

In recent years, the consumption of certain foods by aged individuals for the purpose of promoting and maintaining brain function has attracted much attention, in terms of improving the accuracy of memory and judgment
We examined the efficacy of Mature garlic extract (MGE), but not aged-garlic extract (AGE), and SAC for increasing the total neurite length and the number of dendrites in primary cultured embryonic mouse hippocampal neurons
Primary cultured hippocampal neurons treated with MGE at 48 and 72 h showed significant increases in the total neurite length and number of dendrites, and the neurons increased in a concentration-dependent manner at 48 h

Summary

Introduction

The consumption of certain foods by aged individuals for the purpose of promoting and maintaining brain function has attracted much attention, in terms of improving the accuracy of memory and judgment. Liliaceae) has been widely used as a food and medicine for thousands of years [1,2]. Garlic contains S-allylcysteine (SAC), which is considered to be useful for memory improvement. Mature garlic extract (MGE) made from garlic that has been aged at a low temperature contains more SAC than aged-garlic extract (AGE) made from common black garlic. MGE contains cycloalliin, which is useful for increasing fibrinolytic activity and preventing hyperlipidemia [3,4], and γ-glutamyl-S-allylcysteine, which contributes to hypotensive effects through angiotensin converting enzyme inhibitory and vasodilating activities [5,6]

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