Diallyl Disulphide Research Articles

Some Chemotaxonomic Characteristics of Local Garlic Genotypes

This study was carried out to determine some chemotaxonomic characteristics such as volatile sulfur compounds, mineral content and % protein of 7 garlic genotypes grown in Hatay province. The results revealed that the garlic genotypes have a large variation in terms of sulfur compound, mineral and % protein content. A total of 10 volatile sulfur compounds were detected, mainly diallyl disulphide and its amount in the genotypes varied between 41.51% and 59.48%. The highest value (59.48%) was detected in genotype Altınözü 2. The mineral content of determined in garlic genotypes also differed among genotypes. Genotypes Samandağ 2, Samandağ 3 and Hatay 1 had higher value in terms of Cu, Samandağ 1, Hatay 1 and Hatay 2 had higher value in terms of Zn, Samandağ 2, Altınözü 2, and Hatay 1 had higher value in terms of Na, Samandağ 1, Hatay 1, and Samandağ 3 had higher value in terms of K, Samandağ 1 had higher value in Ca and Fe, Altınözü 2 had higher value in terms of Mn, and Samandağ 2, Hatay 1, and Hatay 2 had high value in terms of Mg. The % protein content of the garlic genotypes varied between 4.77% and 7.71%. It is thought that this study will form a basis for the evaluation of these genotypes in breeding programs.

Deciphering the Antibiofilm, Antibacterial, and Antioxidant Potential of Essential Oil from Indian Garlic and its Phytocompounds Against Foodborne Pathogens.

Garlic (Allium sativum L.), particularly its volatile essential oil, is widely recognized for medicinal properties. We have evaluated the efficacy of Indian Garlic Essential Oil (GEO) for antimicrobial and antibiofilm activity and its bioactive constituents. Allyl sulfur-rich compounds were identified as predominant phytochemicals in GEO, constituting 96.51% of total volatile oils, with 38% Diallyl trisulphide (DTS) as most abundant. GEO exhibited significant antibacterial activity against eleven bacteria, including three drug-resistant strains with minimum inhibitory concentrations (MICs) ranging from 78 to 1250µg/mL. In bacterial growth kinetic assay GEO effectively inhibited growth of all tested strains at its ½ MIC. Antibiofilm activity was evident against two important human pathogens, S. aureus and P. aeruginosa. Mechanistic studies demonstrated that GEO disrupts bacterial cell membranes, leading to the release of nucleic acids, proteins, and reactive oxygen species. Additionally, GEO demonstrated potent antioxidant activity at IC50 31.18mg/mL, while its isolated constituents, Diallyl disulphide (DDS) and Diallyl trisulphide (DTS), showed effective antibacterial activity ranging from 125 to 500µg/mL and 250-1000µg/mL respectively. Overall, GEO displayed promising antimicrobial and antibiofilm activity against enteric bacteria, suggesting its potential application in the food industry.

High-energy emulsification of Allium sativum essential oil boosts insecticidal activity against Planococcus citri with no risk to honeybees

AbstractThe ecotoxicological consequences of synthetic pesticides have encouraged stakeholders to search for eco-friendly pest control tools, like essential oils (EOs). Nano-delivery systems (nanoparticles and nano-emulsions) seem ideal for developing EO-based biopesticides, although production processes should be standardized and implemented. In this study, nano-emulsions loaded with a high amount of Allium sativum L. EO (15%) were developed using different mixed bottom-up/top-down processes. Garlic EO was chemically analyzed by gas chromatography-mass spectrometry (GC-MS) and formulations were physically characterized using Dynamic Light Scattering (DLS) apparatus. The insecticidal activity against Planococcus citri Risso (Hemiptera: Pseudococcidae) and selectivity toward Apis mellifera L. (Hymenoptera: Apidae) worker bees was evaluated. Garlic EO was mainly composed of sulphur components (96.3%), with diallyl disulphide and diallyl trisulphide as the most abundant compounds (37.26% and 28.15%, respectively). Top-down processes could produce stable nano-emulsions with droplet size in the nanometric range (< 200nm) and good polydispersity index (PDI < 0.2). In contrast, the bottom-up emulsion was unstable, and its droplet size was around 500nm after 24 hours. High-energy emulsification processes significantly increased the residual toxicity of garlic EO against 3rd instar P. citri nymphs, whereas the developed formulations were harmless to A. mellifera workers in topical application. This study confirmed that the production process significantly affected the physical properties and efficacy against target pests. The lack of adverse impact on honeybees denotated the potential of these formulations as bioinsecticides in organic and/or IPM programs, although further extended ecotoxicological studies are necessary.

Gas chromatography-stable isotope ratio mass spectrometry prior solid phase microextraction and gas chromatography-tandem mass spectrometry: development and optimization of analytical methods to analyse garlic (Allium sativum L.) volatile fraction

Garlic (Allium sativum L.) is not only appreciated for its flavour and taste, but it is also recognized for various health properties. The European Commission, through the attribution of the Protected Designation of Origin (PDO) certification mark, has officially recognized some specific varieties of garlic. To protect not only the commercial value but also the reputation of this appreciated product, effective tools are therefore required. For the first time, a new compound specific isotope analysis method based on carbon stable isotopic ratio measurement of the three major volatile garlic compounds allyl alcohol (AA), diallyl disulphide (DD) and diallyl trisulphide (DT) through head-space solid phase microextraction (HS-SPME) followed by gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) was developed. A within-day standard deviation (Srwithin-day) of 0.3 ‰, 0.4 ‰ and 0.2 ‰ for δ(13C) and a between-day standard deviation (Srbetween-day) of 0.8 ‰, 1.0 ‰ and 0.6 ‰ of AA, DT and DD was estimated. For the first time, the ranges of isotopic variability for the three volatile compounds of red garlic from two neighbouring Italian regions (Abruzzo and Lazio) were defined analysing 30 samples. The same dataset was also considered in analysing the percentage composition of the previously mentioned three volatile compounds through HS-SPME followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). The two analytical approaches were combined in this explorative study, aiming to provide potential parameters to discriminate garlic samples based on their geographical origin.

Exploration of Fingerprints and Data Mining-based Prediction of Some Bioactive Compounds from Allium sativum as Histone Deacetylase 9 (HDAC9) Inhibitors.

Histone deacetylase 9 (HDAC9) is an important member of the class IIa family of histone deacetylases. It is well established that over-expression of HDAC9 causes various types of cancers including gastric cancer, breast cancer, ovarian cancer, liver cancer, lung cancer, lymphoblastic leukaemia, etc. The important role of HDAC9 is also recognized in the development of bone, cardiac muscles, and innate immunity. Thus, it will be beneficial to find out the important structural attributes of HDAC9 inhibitors for developing selective HDAC9 inhibitors with higher potency. The classification QSAR-based methods namely Bayesian classification and recursive partitioning method were applied to a dataset consisting of HADC9 inhibitors. The structural features strongly suggested that sulphur-containing compounds can be a good choice for HDAC9 inhibition. For this reason, these models were applied further to screen some natural compounds from Allium sativum. The screened compounds were further accessed for the ADME properties and docked in the homology-modelled structure of HDAC9 in order to find important amino acids for the interaction. The best-docked compound was considered for molecular dynamics (MD) simulation study. The classification models have identified good and bad fingerprints for HDAC9 inhibition. The screened compounds like ajoene, 1,2 vinyl dithiine, diallyl disulphide and diallyl trisulphide had been identified as compounds having potent HDAC9 inhibitory activity. The results from ADME and molecular docking study of these compounds show the binding interaction inside the active site of the HDAC9. The best-docked compound ajoene shows satisfactory results in terms of different validation parameters of MD simulation study. This in-silico modelling study has identified the natural potential lead (s) from Allium sativum. Specifically, the ajoene with the best in-silico features can be considered for further in-vitro and in-vivo investigation to establish as potential HDAC9 inhibitors.

Comparison of microbial diversity and metabolites on household and commercial doenjang

In this study, the microbial diversity, free amino acid (FAA), and biological activities of household doenjang (HDJ) from four different regions and commercial doenjang (CDJ) four manufacturers were analyzed. And volatile flavor compound (VFC) and isoflavone profiles were analyzed using gas chromatograph-mass spectrometer (GC-MS) and high performance liquid chromatography (HPLC), respectively. The major bacterial genus in 1HDJ and 2HDJ was Bacillus (97.5%), while in 3HDJ and 4HDJ, it was Enterobacter (47.5%) and Pseudomonas (80%), respectively. Tetragenococcus was the main bacterial genus of CDJ. The Zygosaccharomyces genus among yeast was comparatively high in all samples. In all samples, glutamic acid predominated among the FAAs, and the 3-methyl butanal, benzeneacetaldehyde, and diallyl disulphide were major VFCs. CDJ contained higher levels of isoflavone-glycoside and total phenolics. Except for 3HDJ and 4CDJ, the isoflavone-aglycone and total flavonoid contents were higher in HDJ. The correlation between bacterial genus and metabolited of doenjang showed that Tetragenococcus was closely related to glutamic acid, Bacillus was related to aglycones and ammonia, and Pseudomonas was highly related to isovaleric acid. While, correlation between yeast genus and metabolited of doenjang confirmed that Candida, Hanseniaspora, and Saccharomyces were related with furfural, benzeneacetaldehyde, and 3-methyl butanal, respectively. The results of this study can be utilized as basic data for the industrialization and development of doenjang.

Bioactivity of Allium sativum essential oil-based nano-emulsion against Planococcus citri and its predator Cryptolaemus montrouzieri

Botanical extracts, in particular essential oils (EOs), could be the ideal candidates for the development of biopesticides as an alternative to synthetic pesticides. However, some limitations of EOs (high flammability, volatility, degradability, poor solubility in water) prevent their use under real operational conditions. Nanotechnologies are useful tools to overcome the above-mentioned limitations of these natural substances. Furthermore, encapsulation in nano-delivery systems (nanoparticles and nano-emulsions) can improve the functional properties of EOs. In this context, this study aimed to develop a highly stable, concentrated garlic nano-emulsion (15%) and to evaluate the acute toxicity with different exposure routes towards Planococcus citri and its predator Cryptolaemus montrouzieri. First, garlic EO was used to develop a nano-emulsion (15% EO; 5% Tween 80; 80% water) using a high-pressure microfluidizer; then both the crude EO and EO in nano-emulsion were chemically investigated by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) technique. The nano-emulsion was physically characterized by dynamic light scattering analysis over time (24 h, 3 months and 1 year after preparation) and used in bioassays involving both the target and non-target organisms. Results showed that the garlic EO consisted of over 95% sulphur compounds with diallyl disulphide as the most abundant component, and the developed nano-emulsion remained stable even after 1 year, with droplets’ dimension within the nanometric range (221.4 nm). The nano-formulation was effective against the target pest after 48 h from the treatment (Direct: LC90 = 0.967%; Indirect: LC90 = 1.088%), while it had no effect on C. montrouzieri. These promising results highlight the potential of garlic-based nano-emulsion as effective and environmentally friendly insecticide for pest control.

HS-SPME-GC-MS-based untargeted metabolomics reveals the enhancement of pungent flavor quality in soilless-cultivated Chinese chives by preharvest application of methyl jasmonate

To improve the pungent flavor quality of soilless cultivated Chinese chives (Allium tuberosum Rottler), the effect of foliar spraying with methyl jasmonate (MeJA) was studied. Electronic nose analysis showed that 500 μM MeJA significantly promoted the accumulation of aromatic compounds and organic sulfides in soilless-cultivated Chinese chives, as well as the content of pungent flavor metabolites, such as enzymatic pyruvic acid (24.9%–69.9%) and the garlic odor compounds alliin (22.1%–51.4%) and methionine (8.0%–62.7%). Using the HS-SPME-GC-MS technique, fifteen species of 186 volatile metabolites were detected in Chinese chive leaves treated with MeJA, and the sulfur compounds were dominating between them (49.6%–61.7%). Metabolomics and chemometrics analysis identified the volatile biomarkers of MeJA-treated substrate culture and hydroponic Chinese chives as dimethyl disulfide, dimethyl tetrasulfide, diallyl disulphide and allyl methyl sulfide, and methyl 2- propenyl disulfide, dimethyl tetrasulfide compound, respectively. Orthogonal partial least squares discriminant analysis indicated that MeJA treatment enhanced the pungency of Allium tuberosum mainly by increasing the accumulation of dimethyl sulfide and allyl sulfide compounds. Current study provides theoretical and technical basis for improving the pungent flavor quality of soilless-cultivated Chinese chives.

Long term exposure of cigarette smoke condensate (CSC) mediates transcriptomic changes in normal human lung epithelial Beas-2b cells and protection by garlic compounds.

Chronic cigarette smoke condensate (CSC) exposure is one of the preventable risk factors in the CS-induced lung cancer. However, understanding the mechanism of cellular transformation induced by CS in the lung remains limited. We investigated the effect of long term exposure of CSC in human normal lung epithelial Beas-2b cells, and chemopreventive mechanism of organosulphur garlic compounds, diallyl sulphide (DAS) and diallyl disulphide (DADS) using Next Generation Sequencing (NGS) transcriptomic analysis. CSC regulated 1077 genes and of these 36 genes are modulated by DAS while 101 genes by DADS. DAS modulated genes like IL1RL1 (interleukin-1 receptor like-1), HSPA-6 (heat shock protein family A, member 6) while DADS demonstrating ADTRP (Androgen-Dependent TFPI Regulating Protein), ANGPT4 (Angiopoietin 4), GFI1 (Growth Factor-Independent 1 Transcriptional Repressor), TBX2 (T-Box Transcription Factor 2), with some common genes like NEURL-1 (Neuralized E3-Ubiquitin Protein Ligase 1), suggesting differential effects between these two garlic compounds. They regulate genes by influencing pathways including HIF-1alpha, STAT-3 and matrix metalloproteases, contributing to the chemoprotective ability of organosulfur garlic compounds against CSC-induced cellular transformation. Taken together, we demonstrated CSC induced global gene expression changes pertaining to cellular transformation which potentially can be delayed with dietary chemopreventive phytochemicals like DS and DADS influencing alterations at the transcriptomic level.

Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors

Californian-style black olives can undergo different chemical changes during the sterilization process that can affect their sensory and phenol characteristics. Thus, these olives were stuffed with flavoured hydrocolloids and submitted to different thermal sterilization treatments to assess sensory categories. The triangular test indicated that the panellists were able to discriminate between samples from different categories according to their aromas with more than 85% success. The results indicated that the negative aroma detected by tasters was related to burn defects. The highest level of defects was found in standard olives, while the lowest was identified in the extra category. Furthermore, olives submitted to the lowest thermal sterilization treatment (extra) presented significantly higher phenol profile content, such as for hydroxytyrosol, tyrosol, oleuropein and procyanidin B1. The electronic nose (E-nose) discriminated between samples from different categories according to the specific aroma (PC1 = 82.1% and PC2 = 15.1%). The PLS-DA classified the samples with 90.9% accuracy. Furthermore, the volatile organic compounds responsible for this discrimination were creosol, copaene, benzaldehyde and diallyl disulphide. Finally, the models established by the PLS analysis indicated that the E-nose could predict olives according to their aroma and total phenol profile (RCV2 values were 0.89 and 0.92, respectively). Thus, this device could be used at the industrial level to discriminate between olives with different sensory aromas to determine those with the highest quality.

Effect of Hydrogen Sulfide on Essential Functions of Polymorphonuclear Leukocytes.

Impaired polymorphonuclear leukocyte (PMNL) functions contribute to increased infections and cardiovascular diseases in chronic kidney disease (CKD). Uremic toxins reduce hydrogen sulfide (H2S) levels and the anti-oxidant and anti-inflammatory effects of H2S. Its biosynthesis occurs as a side process of transsulfuration and in the disposal of adenosylhomocysteine, a transmethylation inhibitor and proposed uremic toxin. PMNL chemotaxis was measured by the under-agarose method, phagocytosis, and oxidative burst by flow cytometry in whole blood and apoptosis by determining DNA content by flow cytometry and morphological features by fluorescence microscopy. Sodium hydrogen sulfide (NaHS), diallyl trisulphide (DATS) and diallyl disulphide (DADS), cysteine, and GYY4137 were used as H2S-producing substances. Increased H2S concentrations did not affect chemotaxis and phagocytosis. NaHS primed PMNL oxidative burst activated by phorbol 12-myristate 13-acetate (PMA) or E. coli. Both DATS and cysteine significantly decreased E. coli-activated oxidative burst but had no effect on PMA stimulation. While NaHS, DADS, and cysteine attenuated PMNL apoptosis, GYY4137 decreased their viability. Experiments with signal transduction inhibitors suggest that the intrinsic apoptosis pathway is mainly involved in GYY4137-induced PMNL apoptosis and that GYY4137 and cysteine target signaling downstream of phosphoinositide 3-kinase.

Cloning the full-length CDNA of actin gene and analysing alliinase gene expression in tillering onion

Tillering onion is a herbaceous plant belonging to the Liliaceae family. We cloned the cDNAs of the actin gene (AcACT, GenBank: MF919598) of tillering onion using rapid amplification of the cDNA ends. The full-length cDNA of AcACT was 1,357 bp long with an open reading frame of 1,131 bp encoding 376 amino acids. The amino acid sequence of AcACT shared > 96% similarity with the amino acid sequences of other ACTs and was found (by means of phylogenetic tree analysis) to be closely related to those of Ananas comosus and Papaver somniferum. AcACT expressions showed no significant differences (p > 0.01) in two cultivars L-SH and L-SY over three growth periods and under suitable conditions, low temperature, and short-day conditions. In addition, AcACT was used as an internal reference gene to analyse the expression of the alliinase gene (AcALL). AcALL expression trends in the roots, stems and leaves were consistent with those of diallyl disulphide and diallyl trisulphide. Thus, AcACT is highly conserved and can be used as a suitable internal reference gene when analysing gene expression in tillering onion.

Comparison of In Vitro Anticoagulant Activity of Raw, Boiled, and Honey Fermented Allium sativum (GARLIC)

Garlic (Allium sativum) is one of the medically beneficial spices consumed by Sri Lankan people in different ways. The study aimed to determine the bioactive compounds and in vitro anticoagulant activity of aqueous and methanolic extract of raw, boiled, and honey fermented preparations of garlic. Different concentrations of aqueous and methanolic extract of raw, boiled, and honey fermented garlic were prepared by grinding different weights of garlic (2.5×10-3 kg for 500 mgmL-1, 1.25×10-3 kg for 250 mgmL-1, 0.25×10-3 kg for 50 mgmL-1 and 0.05×10-3 kg for 10 mgmL-1). For aqueous extract, the crude extract had been collected whereas for methanolic extract preparation, maceration had been done. In vitro anticoagulant activity was analysed using prothrombin time (PT) of pooled plasma diluted with different concentrations of garlic extract. Bioactive compounds in garlic extracts were analysed by Gas Chromatography-Mass Spectrometry. Methanolic extract of all 3 preparations and aqueous extract of honey fermented garlic had significantly prolonged PT at all concentrations compared to the control (p<0.05). Aqueous extract of raw and boiled garlic showed significant prolongation in PT only at high concentrations compared to the control (p=0.008). Prolongation in PT was increased with increasing concentration of garlic extract. Honey fermented garlic had the highest prolongation in PT compared to the other two preparations. Moreover, methanolic garlic extract exhibited the a higher prolongation in PT compared to aqueous garlic extract. The content of Dodecanoic acid methyl ester and Methyl tetradecanoate in boiled garlic extract was much higher than in raw garlic extract. Diallyl disulphide, Methyl thiourea and S-Methyl methanethiosulfinate were only found in aqueous raw garlic extract. Beta sitosterol was only detected in methanolic raw garlic extract. All three consumption methods of garlic have an inhibitory effect on blood coagulation. Honey fermented garlic is the most effective preparation for anticoagulant activity.

Allium fistulosum L. Alleviates Apple Replant Disease by Suppressing Fusarium solani

Fusarium solani has often been isolated from replanted apple roots, suggesting that it is associated with apple replant disease. The mechanism underlying the ability of the mixed cropping of apple trees with Allium fistulosum L. to alleviate apple replant disease remains unclear. The aim of this study was to determine the pathogenicity of the Fusarium solani isolate HBH 08 isolated from diseased roots and the effect of A. fistulosum L. and its root secretions on Fusarium solani isolate HBH 08 and apple seedings. The field experiment showed that A. fistulosum L. not only significantly reduced the amount of the Fusarium solani isolate HBH 08 in replanted soil but also increased the biomass of the grafted apple seedlings. The GC–MS analysis indicated that dimethyl disulphide and diallyl disulphide were active molecules in the root exudates of A. fistulosum L. They inhibited the growth of the Fusarium solani isolate HBH 08 mycelium and decreased the number of spores germinated. In addition, these compounds reduced the amount of the Fusarium solani isolate HBH 08 under replanted conditions and promoted the growth of grafted apple seedlings. Overall, mixed cropping with A. fistulosum L. might be an effective approach for cultivating apple trees and controlling apple replant disease.

Optimization Studies on Ohmic-Assisted Extraction of Bioactive Compounds from Garlic

Ohmic heating technique, a high-temperature short-time process (HTST), where heat is generated by controlling the electrical conductivity of the food components. In this study, garlic was extracted by ohmic heating technique at different voltage gradients (13.33 to 26.66 V/cm) for different extraction times (5, 7.5 and 10 min). Similarly, garlic was conventionally extracted in different heating rate (low, medium, high) for different extraction times (5, 7.5 and 10 min). The process parameters were optimized based on the physico-chemical analyses such as, total phenol content, DPPH radical scavenging activity and diallyl disulphide content by high performance liquid chromatography. Resulted data were compared with the data obtained from conventional extraction done at (35-82 ºC). Though there were no significant differences (p < 0.05) found in physico-chemical properties of garlic extract, while the samples treated with ohmic heating has significant levels of diallyl disulphide content. Diallyl disulphide content of about 67.1% was obtained in ohmic extract whereas only 33.8% was resulted by conventional extract.

Obviation of dyslipidemia by garlic oil and its organosulfur compound, diallyl disulphide, in experimental animals

Background and objectivesGarlic and its number of preparations are known to be effective for treatment of dyslipidemia, but the data about the specific active constituents of the garlic on the possible therapeutic value is scarce. Therefore, the aim of this research was to evaluate the role of garlic oil (GO) and its active element, diallyl disulphide (DADS) for obviating dyslipidemia in animal model. MethodsHigh fat diet (HFD) was given to animals to induce dyslipidemia. Animals of HFD groups were fed with atherogenic diet for 15 days prior to treatment. Animals in their respective groups received vehicle, GO (50 and 100 mg/kg), and DADS (4.47 and 8.94 mg/kg) for five consecutive days. Lipid profiles were estimated in serum, oxidant/antioxidant and liver profile were measured in liver tissue homogenate (LTH). ResultsAnimals fed on HFD developed significant increase in the serum levels of triglycerides (TG), total cholesterol (TC), lactate dehydrogenase (LDL), malondialdehyde (MDA), glutathione peroxidase (GSHPx), glutathione (GSH), and glutathione disulfide (GSSG) that reduced significantly in groups that received GO and DADS treatments. Additionally, significant elevation in serum high density lipoprotein (HDL) level was observed in animals that received GO and DADS. Moreover, hepatic markers such as alkaline phosphatase (ALP), aspartate aminotransferase (AST), and alanine transferase (ALT), that were abnormally altered by high fat diet, were significantly restored to almost normal values with GO and DADS treatments. Also, antioxidants such as superoxide dismutase (SOD), catalase (CAT), ferric reducing antioxidant power (FRAP), and total thiol (SH) levels in LTH were increased significantly in GO and DADS treated groups. When compared to DADS, GO showed better therapeutic effectiveness in terms of antihyperlipidemic and antioxidant properties. ConclusionIn hyperlipidemic rats, garlic and its principal active component, diallyl disulphide, were effective in avoiding dyslipidemia and neutralizing reactive free radicals induced by a high fat diet. It's an intriguing observation that GO has a larger therapeutic influence than its active constituent, DADS. These findings suggest that other constituents, in addition to GO's DADS, are involved in the compound's synergistic antihyperlipidemic and antioxidant activities.

Garlic (Allium sativum L.) Bioactives and Its Role in Alleviating Oral Pathologies.

Garlic (Allium sativa L.) is a bulbous flowering plant belongs to the family of Amaryllidaceae and is a predominant horticultural crop originating from central Asia. Garlic and its products are chiefly used for culinary and therapeutic purposes in many countries. Bulbs of raw garlic have been investigated for their role in oral health, which are ascribed to a myriad of biologically active compounds such as alliin, allicin, methiin, S-allylcysteine (SAC), diallyl sulfide (DAS), S-ally-mercapto cysteine (SAMC), diallyl disulphide (DADS), diallyl trisulfide (DATS) and methyl allyl disulphide. A systematic review was conducted following the PRISMA statement. Scopus, PubMed, Clinicaltrials.gov, and Science direct databases were searched between 12 April 2021 to 4 September 2021. A total of 148 studies were included and the qualitative synthesis phytochemical profile of GE, biological activities, therapeutic applications of garlic extract (GE) in oral health care system, and its mechanism of action in curing various oral pathologies have been discussed. Furthermore, the safety of incorporation of GE as food supplements is also critically discussed. To conclude, GE could conceivably make a treatment recourse for patients suffering from diverse oral diseases.

The Potential Benefits of Using Garlic Oil and Its Active Constituent, Dially Disulphide, in Combination With Carvedilol in Ameliorating Isoprenaline-Induced Cardiac Damage in Rats.

Garlic oil and its primary component, diallyl disulphide (DADS), were tested in rats with isoprenaline (ISO) induced myocardial infarction for cardioprotective benefits when combined with carvedilol. Garlic oil (GO) was administered to rats (Sprague-dawley strain) at two doses of 50 and 100 mg/kg body weight, whereas DADS was given in two doses of 4.47 and 8.94 mg/kg, respectively. The animals were given oral doses of garlic oil and DADS on alternate days for 3 weeks, either alone or in combination with carvedilol (2 mg/kg). Cardiac injury was done by administering two doses of isoprenaline (150 mg/kg, sc) to all treated groups except the first, which served as a control. Biomarkers of cardiac injury and histological investigations were studied for their potential in reducing ISO-induced myocardial damage. Animals pretreated with GO, DADS, and carvedilol had significantly (p < 0.01) lowered heart weight and heart to body weight ratio. In rats treated with carvedilol plus high dosages of garlic oil (100 mg/kg, p.o) and DADS (8.94 mg/kg, p.o) compared to the ISO control and carvedilol group, the activities of SOD and Catalase were enhanced in cardiac tissue homogenate. When compared to ISO control and carvedilol group, the activities of LDH and CK-MB were elevated in heart tissue homogenate with a simultaneous reduction in their serum levels in animals treated with a combination of carvedilol with high doses of garlic oil (100 mg/kg, p.o) and DADS (8.94 mg/kg, p.o). Overall, combining garlic oil or DADS with carvedilol improved the cardioprotective effect of carvedilol and protected rats from ISO-induced myocardial infarction. However, more research is needed to establish the mechanism of garlic oil and DADS interaction with carvedilol.

Chemical Profiling, Larvicidal Activity and Antihemolytic Property of Allium sativum L. and Allium cepa L. Essential Oil

Essential oils are plant derived concentrates of the secondary metabolites responsible for the aromatic flavor attributing to its various medicinal properties. Fresh Allium sativum (A. sativum) and Allium cepa (A. cepa) were subjected to steam distillation for isolation of essential oil characterized by performing Gas Chromatography – Mass Spectroscopy (GC-MS). Chromatogram of the essential oil depicted the presence diallyl sulfide (5.35%), 2-(2’-carbamoylphenoxy)-butanoic acid (2.64%), 2-ethyl-5-methylthiophene (0.42%), diallyl disulphide (18.76%), 3-(2-thia-4-pentenyl)-1-thia-cyclohex-5-ene (1.09%) and dimethyl tetrasulphide (0.15%), 2,4-dimethylpyrido[2,3-d]pyrimidin-5-one (47.91%), 2,4-Thiazolidinedione (0.01%), 5-chloro-2-hydroxy-1,3-dinitrobenzene (5.93%), 6-Methoxy-1-methyl-3,4-dihydroisoquinoline (47.91%) in A. sativum and A.cepa respectively. Larvicidal activity against third instar larvae of Anopheles stephensi (A. Stephensi) was assessed by following the standard protocol of World Health Organization. The 50% lethality (LC50) of A. stephensi larvae was observed at 265.96 ± 1.88 ppm and 357.14 ± 2.36 ppm of A. sativum and A. cepa essential oil correspondingly. The mortality rate of the larvae was both time and dose dependent. Besides, the in vitro antihemolytic activity of the essential oil was also assessed using Sheep erythrocytes. The erythrocyte lysis was inhibited by the essential oils of both A. sativum and A. cepa in a concentration dependent manner with an IC50 of 427.35 ± 1.23 μl and 549.45 ± 1.38 μl respectively. On a comparative assessment between the essential oils of A. sativum and A. cepa, the former exhibited better larvicidal activity against the disease-causing vector, A. stephensi. Still, both could serve as potent insecticidal agents after further identification of the responsible chemical compound and its mode of action.

Milk protein and zein coatings over peeled garlic cloves to extend their shelf life

Herein we report the effects of edible protein coated (20 % zein and 15 % milk protein) on the shelf life of peeled garlic cloves monitored for 45 days at 15°C. Color, hardness, weight loss, total sugar content, allicin content and aroma composition were analyzed on first day, followed by 3rd, 6th, 10th, 15th, 30th and 45th days of the storage. Milk protein treated films were quite superior in terms of mechanical properties while zein based films showed better water vapor permeability. Coating treatments preserved color properties as they hindered the entry of oxygen. Control samples had significantly higher weight loss as compared to the coated samples until 30 days and after this period, no statistical difference was observed between coated and uncoated samples. Control samples lost total sugar content almost two times higher than the coated ones. Allicin losses in uncoated samples, coated with zein and milk protein coated films were calculated as 68, 56 and 40 %, respectively at the end of the storage time. Main volatile compounds of garlic samples were identified as methyl allyl disulfide, diallyl disulphide, 2-ethylidene-[1,3]-dithiane, disulfide, 1-propenyl propyl, 3-vinyl-[4H]-1,2-dithiin, 2-vinyl-[4H]-1,3-dithiin and allitridin. The study concluded that loss and decomposition of peeled garlic flavor can be controlled by coating throughout storage. Although the aim was to reveal the variations in the properties during 45 days of storage, especially weight loss and texture results showed that the samples coated with milk protein can be stored for 10 days while zein coated samples can be stored for 15 days at 15°C. The results revealed that, milk protein and zein coatings can be extend the shelf-life of garlic cloves up to 10 and 15 days at 15°C, respectively.