Diallyl Sulfide Research Articles

Enhancing the insecticidal efficacy of Allium sativum extracts through microencapsulation via complex coacervation

Garlic (Allium sativum L.) has been widely studied for its insecticidal properties. The primary bioactive molecule in garlic extracts include allicin, alliin, S-allylcysteine, diallyl disulfide, diallyl trisulfide, diallyl sulfide and ajoene. However, these compounds degrade under environmental conditions once extracted. This study aimed to enhance the effectiveness of garlic extracts in controlling Tenebrio molitor by optimizing microencapsulation techniques. The garlic extracts were encapsulated using the complex coacervation method, with independent variables including pH levels (3, 6 and 9), whey protein isolate (WPI) (4 %, 6 % and 8 % w/v) and pectin (0.50 %, 0.75 % and 1.00 % w/v). A Taguchi L9 (33) orthogonal array was employed to design 9 treatments, and T. molitor mortality was assessed 72 h after a 10 sec immersion of the insects in the treatments. Statistical analysis revealed that WPI had the most significant influence (24.52 %), followed by pH (18.82 %) and pectin (7.79 %). The interaction between pH and pectin had the greatest effect on the encapsulation process, accounting for 38.65 % of the influence. The optimal microencapsulation conditions were predicted by software to be pH 3, a pectin concentration of 0.75 % w/v and a WPI concentration of 4.00 % w/v, resulting in a signal-to-noise (S/N) ratio of 42.30. Experimental validation of these conditions produced an S/N ratio of 18.54, corresponding to a T. molitor mortality rate of 92 % ± 4.47 %. The resulting microcapsules had diameters ranging from 1–5 ?m. Complex coacervation is a highly promising method for microencapsulating garlic extracts and preserving their insecticidal properties.

Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing

The enhancement of saltiness induced by odrants perceived from the retronasal cavity during Larou oral processing was analyzed. During the oral processing of Xiangtan Larou, the smoky attribute was the dominant when chewing 0–15 times, followed by the savory (15–24 times) and meaty (24–42 times). Partial least squares analysis predicted 33 aroma compounds from the retronasal cavity significantly (p < 0.05) contributing to the aroma perception. A total of 12 aroma compounds with saltiness-enhancement ability were confirmed by odorant–NaCl mixture model experiments. Results revealed that 2-methoxy-4-vinylphenol (1.00–1000.00 μg/L) had the strongest enhancing effect on saltiness at NaCl (2969.85 mg/L), followed by diallyl sulfide (0.156–2.50 μg/L), 2,5-dimethylthiophene (0.156–50.00 μg/L), 2,6-dimethylphenol (1.00–100.00 μg/L), 2,5-dimethylpyrazine (0.391–50.00 μg/L), and 2,3-butanedione (0.50–100.0 μg/L). The sulfur-containing, nitrogen-containing, and phenolic odorants with savory, roasty, sulfide, meaty or smoky, attributes showed the better ability in saltiness enhancement.

Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages.

This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (p < 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples (p < 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages.

Enhancing food preservation and safety: Synergistic effects of Allium-derived organosulfur compounds and outer membrane permeabilization peptide L-11

Ready-to-eat (RTE) foods, characterized by the lack of a terminal heating step prior to consumption, offer enhanced organoleptic qualities compared to their cooked counterparts, as they retain more of their natural flavors, textures, and nutritional content. However, these untreated products pose a risk for foodborne illnesses if not promptly consumed and/or adequately stored under refrigeration or in a frozen state. This investigation delves into the synergistic antimicrobial effects of a novel human-mimetic peptide, L-11, in conjunction with organosulfur compounds derived from Allium species—namely allicin, diallyl sulfide (DAS), dipropyl sulfide (DPS), propyl propane thiosulfinate (PTS), and propyl propane thiosulfonate (PTSO)—on the inhibition and control of Gram-negative foodborne pathogens across various food matrices. Notably, despite the minimal individual antimicrobial activity of peptide L-11 and the evaluated organosulfur compounds against target bacteria (Escherichia coli, Salmonella enterica, Yersinia enterocolitica, and Shigella sonnei), their combinations exhibited remarkable synergistic effects in vitro with until 32-fold reduction for some combinations. Specifically, combinations including PTS and PTSO demonstrated up to a 99% reduction in bacterial proliferation within RTE food models such as salmorejo, aioli, pumpkin cream, and spinach cream. These findings highlight the potential applications of these synergistic combinations in extending the shelf-life and enhancing the safety of RTE foods. To the best of our knowledge, this represents the inaugural report of such synergistic interactions between organosulfur compounds and peptides in extending the shelf-life of RTE foods.

Characterization of a short-term processing technology of black garlic with low 5-HMF content

Black garlic, a deep-processed product of garlic, is widely favored in various Asian countries. Traditional black garlic production typically takes 60–90 days, resulting in low production efficiency and the formation of potentially harmful levels of 5-hydroxymethylfurfural (5-HMF). In this study, we implemented a novel production process capable of producing short-term black garlic (SBG) with significantly reduced levels of 5-HMF within just 8.6 h. A comparative analysis was conducted to investigate the quality disparities between SBG and commercially black garlic (CBG), encompassing assessments on color, physicochemical properties, characteristic components, in vitro antioxidant capacity, and volatile compounds. The results indicated that there were no significant differences in color between SBG and CBG. SBG exhibited higher levels of protein, reducing sugar, and polyphenols. 5-HMF, allicin, and S-allyl-l-cysteine (SAC) were selected as characteristic ingredients of black garlic. The concentration of 5-HMF in SBG was only 5.6% compared to CBG. SAC content in SBG was 2.3 times higher than in CBG and 11.3 times higher than in fresh garlic, while allicin was not detected in SBG samples. When comparing black garlic extracts at the same concentration, the antioxidant capacity of SBG was found to be stronger than that of CBG. Key flavor compounds identified in CBG included diallyl tetrasulfide, 5-methyl-2-furanmethanethiol, allyl methyl sulfide, dimethyl tetrasulfide, diallyl disulfide, diallyl sulfide, and dimethyl trisulfide. In contrast, key flavor compounds identified in SBG were 2-acetylthiophene, allyl methyl sulfide, 5-methyl-2-thiophenecarboxaldehyde, 2-acetylthiazole, dimethyl trisulfide, diallyl sulfide, and dimethyl disulfide. Compared to CBG samples, the aroma profile of SBGs exhibited a more pleasant scent with reduced pungency.

Mechanism of antibacterial activity of diallyl sulfide against Bacillus cereus

World health organization (WHO) recognizes antimicrobial resistance as a silent pandemic. It is estimated that 10 million deaths will occur annually due to antimicrobial resistant infections by 2050. Phytochemicals exhibit activity against drug resistant bacteria, offering potential for developing novel antibacterial agents. Garlic organosulphur compounds exhibit potent activity against a variety of drug-resistant bacteria. Identifying their mechanism of action is critical to assess their potential to be developed as novel antibacterial agents. Diallyl sulfide (DAS) is a component of garlic essential oil with antibacterial activity. In this study antibacterial activity of DAS was investigated against Bacillus cereus, a common foodborne pathogen. DAS exhibited activity against B. cereus with a minimum inhibitory concentration (MIC) of 54.75 mM. The presence of DAS significantly reduced the growth of B. cereus. The study also investigated the mechanism of antibacterial activity of DAS against B. cereus. Treating B. cereus with sub-MIC and MIC concentration of DAS resulted in a dose and time-dependent leakage of intracellular proteins. The protein leakage was enhanced at acidic pH. Scanning electron microscopy (SEM) of B. cereus treated with DAS showed deformation in the cell membrane. Thus, the data indicate that DAS exerts its antibacterial activity by compromising the membrane integrity of B. cereus. The study demonstrates DAS could be used to control B. cereus infections. The findings indicate that DAS has a membrane altering activity, suggesting that development of resistance to this mechanism is less likely and the compound could be novel antibacterial or a good adjuvant for antibiotics.

Improving the anti-diabetic and anti-hyperlipidemic activities of extra virgin olive oil by the incorporation of diallyl sulfide.

Development of novel functional foods is trending as one of the hot topics in food science and food/beverage industries. In the present study, the anti-diabetic, anti-hyperlipidemic and histo-protective effects of the extra virgin olive oil (EVOO) enriched with the organosulfur diallyl sulfide (DAS) (DAS-rich EVOO) were evaluated in alloxan-induced diabetic mice. The ingestion of EVOO (500µL daily for two weeks) attenuated alloxan-induced elevated glucose, alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase, lactate dehydrogenase (LDH), urea and creatinine. It also normalized the levels of triglycerides (TG), total cholesterols (TC), low-density lipoprotein-cholesterol (LDL-c) and their consequent atherogenic index of plasma (AIP) in diabetic animals. Additionally, EVOO prevented lipid peroxidation (MDA) and reduced the level of hydrogen peroxide (H2O2) in diabetic animals. Concomitantly, it enhanced the activity of the antioxidant enzymes catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD), reducing thereby tissue oxidative stress injury. The overall histologic (pancreas, liver, and kidney) alterations were also improved after EVOO ingestion. The manifest anti-diabetic, lipid-lowering and histo-protective properties of EVOO were markedly potentiated with DAS-rich EVOO suggesting possible synergistic interactions between DAS and EVOO lipophilic bioactive ingredients. Overall, EVOO and DAS-rich EVOO show promise as functional foods and/or adjuvants for the treatment of diabetes and its complications.

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

A comprehensive study of the overall flavor and taste profile of different radishes is lacking. This study systematically compared the volatile profile of six radish varieties using HS-GC-IMS and their correlation with the E-nose analysis. Organic acids and amino acids were quantified, and their association with the E-tongues analysis was explored. A total of 73 volatile compounds were identified, with diallyl sulfide and dimethyl disulfide being the primary sulfides responsible for the unpleasant flavor in radish. Compared to other varieties, cherry radishes boast a significantly higher concentration of allyl isothiocyanate, which likely contributes to their characteristic radish flavor. Moreover, oxalic acid was identified as the most abundant organic acid in radish, accounting for over 97% of its content, followed by malic acid and succinic acid. In conclusion, the distinct flavor and taste characteristics of different radish varieties partially explain their suitability for diverse culinary preferences.

Potential of diallyl sulfide from bulbs of Allium parvum to inhibit the growth and biofilm formation in Malassezia furfur MTCC 1374

The bulbs of Allium parvum are used as a flavoring agent in diet and are conventionally assumed to treat skin infections. The current study evaluates the phytochemicals from organic extract of A. parvum and their antifungal activity against biofilm-forming dermatophytic fungi Malassezia furfur MTCC 1374, yeast found in the normal flora of the skin, causes superficial infections, systemic infections like pulmonary infections, fungemia, etc., and implant-associated infection by biofilm formation. Biofilm formation enables the fungi to escape from antifungal agents and renders resistance to antifungal agents. The phytochemical assay for the organic extract of the onion bulb documented that A. parvum contains phenol (58 + 0.1 mg GAE/g), flavonoids (112 + 0.12 mg QE/g), saponins (1.45 + 0.1 mg AE/g), and tannins (4.1 + 0.03 g TA/g). The FT-IR and GC-MS analysis revealed the presence of specific compounds, alkaloids such as glycosides and quinolones, plant flavonoids such as 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-ester, phenolics, saponins such as butanoic acid and gluconic acid, and organic sulfur compounds such as diallyl sulfide, thiopyran tetrahydro-ester, allyl methyl trisulfide, and allyl methyl di sulfide. These compounds inhibited the growth of M. furfur at a minimum inhibitory concentration (MIC) value of 6.25 mg/ml and its biofilm at a minimum biofilm inhibitory concentration (MBIC) value of 12.5 mg/ml. Further studies required to explore the possible mechanism in controlling the biofilm, so, as to recommend as fungal control agent in medical sector.

Comparative In Vitro Study of the Cytotoxic Effects of Doxorubicin’s Main Metabolites on Cardiac AC16 Cells Versus the Parent Drug

Doxorubicin (DOX; also known as adriamycin) serves as a crucial antineoplastic agent in cancer treatment; however, its clinical utility is hampered by its’ intrinsic cardiotoxicity. Although most DOX biotransformation occurs in the liver, a comprehensive understanding of the impact of DOX biotransformation and its’ metabolites on its induced cardiotoxicity remains to be fully elucidated. This study aimed to explore the role of biotransformation and DOX's main metabolites in its induced cardiotoxicity in human differentiated cardiac AC16 cells. A key discovery from our study is that modulating metabolism had minimal effects on DOX-induced cytotoxicity: even so, metyrapone (a non-specific inhibitor of cytochrome P450) increased DOX-induced cytotoxicity at 2 µM, while diallyl sulphide (a CYP2E1 inhibitor) decreased the 1 µM DOX-triggered cytotoxicity. Then, the toxicity of the main DOX metabolites, doxorubicinol [(DOXol, 0.5 to 10 µM), doxorubicinone (DOXone, 1 to 10 µM), and 7-deoxydoxorubicinone (7-DeoxyDOX, 1 to 10 µM)] was compared to DOX (0.5 to 10 µM) following a 48-h exposure. All metabolites evaluated, DOXol, DOXone, and 7-DeoxyDOX caused mitochondrial dysfunction in differentiated AC16 cells, but only at 2 µM. In contrast, DOX elicited comparable cytotoxicity, but at half the concentration. Similarly, all metabolites, except 7-DeoxyDOX impacted on lysosomal ability to uptake neutral red. Therefore, the present study showed that the modulation of DOX metabolism demonstrated minimal impact on its cytotoxicity, with the main metabolites exhibiting lower toxicity to AC16 cardiac cells compared to DOX. In conclusion, our findings suggest that metabolism may not be a pivotal factor in mediating DOX's cardiotoxic effects.Graphical

Exploring the conformational landscape, hydrogen bonding, and internal dynamics in the diallyl ether and diallyl sulfide monohydrates.

The conformational spaces of the diallyl ether (DAE) and diallyl sulfide (DAS) monohydrates were explored using rotational spectroscopy from 6 to 19GHz. Calculations at the B3LYP-D3(BJ)/aug-cc-pVTZ level suggested significant differences in their conformational behavior, with DAE-w exhibiting 22 unique conformers and DAS-w featuring three stable structures within 6 kJ mol-1. However, only transitions from the lowest energy conformer of each were experimentally observed. Spectral analysis confirmed that binding with water does not alter the conformational preference for the lowest energy structure of the monomers, but it does influence the relative stabilities of all other conformers, particularly in the case of DAE. Non-covalent interaction and quantum theory of atoms in molecules analyses showed that the observed conformer for each complex is stabilized by two intermolecular hydrogen bonds (HBs), where water primarily interacts with the central oxygen or sulfur atom of the diallyl compounds, along with secondary interactions involving the allyl groups. The nature of these interactions was further elucidated using symmetry-adapted perturbation theory, which suggests that the primary HB interaction with S in DAS is weaker and more dispersive in nature compared to the primary HB in DAE. This supports the experimental observation of a tunneling splitting exclusively in the rotational spectrum of DAS-w, as the weaker contact allows water to undergo internal motions within the complex, as shown based on calculated transition state structures for possible tunneling pathways.

Biofabrication of silver nanoparticles using diallyl sulphide (DAS) and comparison of cytotoxic potential of DAS-AgNPs and Kodaikanal Hill garlic in human cervical cancer

Abstract Garlic (Allium sativum) exhibit well defined therapeutic properties due to presence of distinct bioactive compounds, specifically organosulphur compounds. Spectral analysis by UV–Vis and FT-IR confirmed interaction of different functional groups and free electrons with the electromagnetic waves showed presence of different bioactive compounds formulated silver nanoparticles (AgNPs) using diallyl sulphide (DAS) also done for aqueous garlic extract. Different assays performed for confirming the presence of antibacterial and anticancer properties of DAS-AgNPs and garlic extract. The minimum inhibitory concentration required to inhibit Gram negative (Escherichia coli, V. cholera) and Gram positive (S. aureus, B. cereus) were found lesser in DAS-AgNPs followed by garlic extract. Cytotoxicity effect confirmed by DAS-AgNPs and A. sativum towards HeLa cell line by MTT assay. The IC50 values obtained for MTT assay were at 24.09 μg/ml in DAS-AgNPs and 129.22 μg/ml in garlic extract. Anticancer efficacy was found more potent in DAS-AgNPs as compared with aqueous garlic extract.

Assessment of the antileishmanial activity of diallyl sulfide combined with meglumine antimoniate on Leishmania major: Molecular docking, in vitro, and animal model.

Currently, no safe vaccine against leishmaniasis is available. So far, different control strategies against numerous reservoir hosts and biological vectors have not been environment-friendly and feasible. Hence, employing medicinal components and conventional drugs could be a promising approach to developing novel therapeutic alternatives. This study aimed to explore diallyl sulfide (DAS), a dynamic constituent of garlic, alone and in a mixture with meglumine antimoniate (MAT as standard drug) using in vitro and animal model experiments against Leishmania major stages. The binding affinity of DAS and four major defense elements of the immune system (iNOS, IFN-ɣ, IL-12, and TNF-α) was used to predict the predominant binding mode for molecular docking configurations. Herein, we conducted a broad range of experiments to monitor and assess DAS and MAT potential treatment outcomes. DAS, combined with MAT, displayed no cytotoxicity and employed a powerful anti-leishmanial activity, notably against the clinical stage. The function mechanism involved immunomodulation through the induction of Th1 cytokine phenotypes, triggering a high apoptotic profile, reactive oxygen species (ROS) production, and antioxidant enzymes. This combination significantly decreased cutaneous lesion diameter and parasite load in BALB/c mice. The histopathological findings performed the infiltration of inflammatory cells associated with T-lymphocytes, particularly CD4+ phenotypes, as determined by biochemical markers in alleviating the amastigote stage and improving the pathological changes in L. major infected BALB/c mice. Therefore, DAS and MAT deserve further advanced therapeutic development and should be considered as possible candidates for treating volunteer cases with cutaneous leishmaniasis in designing an upcoming clinical trial.

On-water synthesis of 3,6-dihydro-2H-thiopyrans: Doyle–Kirmse reaction induced by blue-LEDs and ring-closing metathesis

Water-mediated synthesis of 3,6-dihydro-2H-thiopyrans from diallyl sulfides and diazo compounds via Doyle–Kirmse reaction induced by blue-LEDs and ring-closing metathesis.

Sensitive and accurate determination of oil-soluble and water-soluble organosulfur compounds in garlic matrix using reversed phase-high performance liquid chromatography.

Garlic is in the family Liliaceae and has many different constituents such as organic sulfur compounds, amino acids, carbohydrates, minerals, and vitamins. In this work, a simple, sensitive, and accurate analytical method was developed for the determination of selected organosulfur compounds (OSCs) in garlic bulbs using reversed phase-high performance liquid chromatography (RP-HPLC). Oil-soluble and water-soluble OSCs were extracted from the garlic samples via acetonitrile and deionized water, respectively. The OSCs were separated on a Phenomenex C18 (250 mm, 4 mm, 5mm) column and the monitoring was performed with a UV detector at 220 nm. An isocratic mobile phase comprising of 0.10 M trifluoroacetic acid (TFA) in 85% acetonitrile (ACN) and 0.10 M TFA in distilled water (DW) (90: 10% v/v) was used to elute the analytes. Under optimum experimental conditions, the limits of detection (LOD) for the analytes were calculated in the range of 0.09 to 0.17 mg/kg. For the garlic sample extracts analyzed under optimal instrumental conditions, DAS (diallyl sulfide), DADS (diallyl disulfide), and DATS (diallyl trisulfide) were detected in the ranges of 8.0 to 32.5 mg/kg, 20.4 to 67.3 mg/kg, and 60.7 to 356.6 mg/kg, respectively. Spiked recovery experiments were conducted on the garlic samples to confirm the method's applicability and accuracy. The recovery results ranged between 39.0% and 90.9% for the garlic samples extracted with deionized water. The developed method is simple, precise, accurate, reliable, and time-effective for the determination of OSCs. Additionally, the green profile of the developed method was investigated by using AGREEprep software and the greenness score was recorded as 0.65, indicating that the method developed is environmentally friendly.

382 The Effect of Natural Products on the Metabolism of Boar Taint Compounds in Porcine Hepatocytes

Abstract Boar taint is a meat quality issue that develops in entire male pigs resulting from the accumulation of androstenone and skatole in the fat, which is dependent on the balance between their rate of synthesis and hepatic metabolism. Prior research from our lab showed that transactivation of the nuclear receptors pregnane X receptor (PXR), constitutive androstane receptor (CAR), and farnesoid X receptor (FXR) can alter gene expression in porcine hepatocytes to increase the metabolism androstenone and skatole. Many plant species and herbal medicines contain active compounds that function as ligands for these nuclear receptors and could be developed into dietary treatments for boar taint unlike the classic agonists used in our previous work, which have known cytotoxic effects in vivo. Therefore, the purpose of this study was to evaluate the effect of different natural product (NP) treatments on the hepatic metabolism of androstenone and skatole. Hepatocytes were isolated from 5-month-old crossbred [(Yorkshire x Landrace) x Duroc] boars (n = 7) and pretreated for 24 hours with one of three NP treatments, which included the PXR agonist hyperforin (HYP) from Hypericum perforatum or St. John’s Wort, diallyl sulfide (DAS), an active ingredient found in garlic and an agonist of CAR, and oleanolic acid (OA), a selective modulator of FXR present in various plant species. Control incubations were pretreated with dimethyl sulfoxide (DMSO). Next, all pretreated hepatocytes were treated with androstenone or skatole for 3 hours. The metabolism of androstenone and skatole was evaluated using high-performance liquid chromatography and boars were classified as rapid (RM, n = 4) or slow (SM, n = 3) metabolizers according to natural threshold values established from the percentage of androstenone (&amp;lt; 5% RM; &amp;gt;5% SM) or skatole (&amp;lt; 50% RM; &amp;gt;50% SM) remaining in control incubations with DMSO. Statistical analysis was conducted using a two-way ANOVA in SAS with Dunnett’s post hoc test. NP treatments differentially regulated androstenone metabolism in SM and RM boars but had no effect (P &amp;gt; 0.05) on skatole metabolism. In SM boars, androstenone metabolism was increased 1.43, 1.75, and 1.67-fold by HYP, DAS, and OA, respectively, but was significantly decreased (P &amp;lt; 0.05) by all NPs in RM boars relative to control incubations with DMSO. These results indicate that SM boars respond more favorably to NP treatments than RM boars suggesting that these NPs may be a viable dietary treatment for boar taint if provided exclusively to SM boars. This targeted treatment approach will require additional research to identify predictive biomarkers associated with the SM profile.

314 Dehydrated Garlic Powder Did Not Influence Enteric Gas Fluxes in Feedlot Steers

Abstract This 2-yr study was conducted to evaluate the biochemical profiles of commercial dehydrated garlic powder (DGP) and its associated influence on enteric gas fluxes, mineral intake, and body performance at a 5% inclusion level. The DGP was assessed for the stability of the bioactive compounds, especially those responsible for garlic flavor. Each year, resealed (NE) and exposed-to-air (E) DGPs were sampled serially in storage at months 0, 1, 2, and 3. Crossbred steers (n = 40 in year 1; n = 80 in year 2) were assigned to either 5%DGP or 0%DGP treatment group in a randomized complete block design, balancing for initial body weight and breed composition. Feed and supplement intakes for individual animals were monitored using an automatic feeding system. Each year, steers were fed high-grain rations in feed bunks separate from mineral supplement bunks on a free-choice basis over 72 and 82 days, respectively. Methane (CH4), carbon dioxide (CO2), oxygen (O2), and hydrogen (H2) fluxes were also measured using an automatic head-chamber emission monitoring system. Data were analyzed using a linear model in R software with year and treatment as fixed effects. Organosulfur compounds were quantified using Ultra-Performance Liquid Chromatography and Gas Chromatography. No differences (P &amp;gt; 0.05) were observed for allicin, allyl methyl sulfide, dimethyl trisulfide, allyl propyl disulfide, diallyl disulfide, and diallyl trisulfide concentrations in NE-DGP. In E-DGP, the greatest (P &amp;lt; 0.05) concentrations of allicin, diallyl sulfide, and 2-vinyl-4H-1,3-dithiin were recorded at month 1, while other compounds remained stable (P &amp;gt; 0.05) throughout storage months. There were no differences (P &amp;gt; 0.05) in dry matter intake, average daily gain, and the gain-to-feed ratio between 5%DGP and 0%DGP groups. Garlic supplementation did not also influence (P &amp;gt; 0.05) body composition (ribeye area, intramuscular fat, rump fat thickness, and rib fat thickness) of steers, but supplement intake was higher (P &amp;lt; 0.0001) in 5%DGP (204.31 gd-1) compared with 0%DGP (148.04 gd-1) group. There were no differences in the enteric fluxes from 0%DGP and 5%DGP groups for CO2 (8854.04 g·d-1, 9322.69 g·d-1; P = 0.12), CH4 (139.75 g·d-1, 154.12 g·d-1; P = 0.29), O2 (6327.84 g·d-1, 9107.30 g·d-1; P = 0.27) and H2 (0.87 g·d-1, 0. g·d-1; P = 0.17). Results suggest that organosulfur compounds in dehydrated garlic powder can be stable and contributed to enhanced mineral supplement intake of feedlot cattle but did not affect enteric gas fluxes and body performance.

Elephant Black Garlic's Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation.

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.

The nutritional value, bioactive availability and functional properties of garlic and its related products during processing.

Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti-cancer properties. Diallyl sulfide, diallyl disulfide, triallyl trisulfide, phenolics, flavonoids, and others are the most commercially recognized active ingredients in garlic and its products. In recent years, global demand for medicinal or functional garlic has surged, introducing several products such as garlic oil, aged garlic, black garlic, and inulin into the market. Garlic processing has been demonstrated to directly impact the availability of bioactive ingredients and the functionality of products. Depending on the anticipated functional qualities, it is also recommended that one or a combination of processing techniques be deemed desirable over the others. This work describes the steps involved in processing fresh garlic into products and their physicochemical alterations during processing. Their nutritional, phytochemical, and functional properties are also reviewed. Considering the high demand for functional food, this review has been compiled to provide guidance for food producers on the industrial utilization and suitability of garlic for new product development.

CYP2E1 triggered GRP78/ATF6/CHOP signaling axis inhibit apoptosis and promotes progression of hepatocellular carcinoma

Hepatocellular carcinoma (HCC) is the leading cause of cancer-related death worldwide. Cytochrome P450 2E1 (CYP2E1) is an enzyme, primarily involved in the metabolism of xenobiotics and procarcinogens. The present study was designed to investigate the potential role of CYP2E1 triggered endoplasmic reticulum stress in the progression of HCC through inhibition of apoptosis. In vitro CYP2E1 promotes HepG2 cell migration, reduced chromatin condensation, enhanced intracellular ROS accumulation and induce cell cycle progression. Conversely this effect was averted by CYP2E1 siRNA, selective inhibitor Diallyl sulphide (DAS) and antioxidants (vitamin C and E). In vivo Diethylnitrosamine (DEN) induced HCC rats showed decreased body weight and increased relative liver weight. Moreover, macro trabecular-massive HCC (MTM-HCC) histological subtyping showed pathological features like well-differentiated tumors, micro-trabecular and pseudo glandular patterns, megakaryocytes and cholestasis. Masson's trichrome staining revealed an intensive accumulation of collagen fibers in the extracellular matrix (ECM). Increased CYP2E1, VEGF and PCNA enhance the carcinogenicity as revealed in immunohistochemistry results. Immunoblot analysis showed reduced expression of copper-zinc superoxide dismutase (CuZnSOD) and manganese superoxide dismutase (MnSOD) in cytosolic as well as mitochondrial fraction of rat liver tissue respectively. Also, increased level of CYP2E1 stimulated the upregulation of unfolded proteins response (UPR) and ER stress-related proteins such as Glucose regulatory protein 78 (GRP78), activating transcription factor 6 (ATF6) and CCAAT enhancer-binding protein (C/EBP) homologous protein (CHOP). Meanwhile, CYP2E1 stimulated ER-stress reduces BCL2 and downregulates the cleaved caspase 3 thus suppresses apoptosis. in. Furthermore, immunofluorescence revealed increased expression level of α-SMA in the HCC rat liver tissue. The level of CYP2E1 mRNA was significantly increased. Altogether, these findings indicate that CYP2E1 has a dynamic role in the pathogenesis of HCC and might be a budding agent in liver carcinogenesis therapy.