Fermented Garlic Extract Research Articles

Effect of adding fermented garlic (Allium sativum) peel extract through drinking water on intestinal histology, meat chemistry, and digestive tract microbes of broilers

effect of adding fermented garlic (Allium sativum) peel extract through drinking water on intestinal histology, meat chemistry, and digestive tract microbes of broilers

Effect of giving fermented garlic peel (Allium sativum) extract through drinking water on broiler productivity

This research aims to determine the productivity of broilers given fermented garlic peel extract (Allium sativum) through drinking water. The study used a completely randomized design (CRD) consisting of 4 treatments and 4 replicates, each consisting of 5 broilers. The treatments were drinking water without fermented garlic peel extract (P0), drinking water with 1.5% fermented garlic peel extract (P1), drinking water with 3% fermented garlic peel extract (P2), and drinking water with 4.5% fermented garlic peel extract (P3). The observed variables were performance, carcass wight, digestive tract bacteria namely Lactic Acid Bacteria (BAL), and body fat components of broilers. The results showed that broilers fed with fermented garlic peel extract at the level of 1.5%, 3.0% and 4.5% had a significant effect (P<0.05) on final weight, weight gain, FCR, slaughter weight, carcass weight, breast weight, back weight, wing weight, upper thigh weight, lower thigh weight, and Lactic Acid Bacteria population on jejenum. However, it was not significantly different (P>0.05) to the initial weight, drinking water consumption, feed consumption, carcass percentage and (thigh, back, wing, upper thigh, lower thigh percentage), and body fat.

Effect of Lactobacillus Fermented Garlic Extract Powder on Alcohol and Acetaldehyde Metabolism

Effect of Lactobacillus Fermented Garlic Extract Powder on Alcohol and Acetaldehyde Metabolism

PERBANDINGAN DAYA HAMBAT DARI EKSTRAK DAN HASIL FERMENTASI BAWANG PUTIH (Allium sativum) TERHADAP BAKTERI Escherichia coli

Allium sativum is a plant that generally grows in the highlands and is used to treat digestion, anti-inflammatory, hypertension. Meanwhile, fermented onions are fermented garlic for 40 days and are used as medicine for diabetes, hypertension, hypercholesterolemia. These fermented garlic and fresh garlic contain alkaloids, flavonoids, saponins, and tannins. The purpose of this study was to compare the antibacterial activity of fermented garlic and garlic by determining the minimum inhibitory concentration (MIC) and Inhibitory Width (LDH) against E. coli bacteria. Method: Garlic fermentation is done by wrapping fresh garlic in aluminum foil and putting it in a rice cooker for 40 days. MIC test at concentrations of 20%, 25%, 50% and 75% with agar dilution method and LDH test with disc diffusion method at concentrations of 25%, 50% and 75%. The results showed that fermented garlic and garlic extracts were able to inhibit E. coli bacteria with the Minimum Inhibitory Concentration (MIC) at a concentration of 25%. Garlic extract is the most optimal extract at a concentration of 75% having antibacterial activity compared to fermented onion extract with an average Inhibitory Width (LDH) of 7.43 mm in the medium category. Conclusion: fresh garlic extract had better antibacterial activity than fermented garlic extract against E. coli.

Modulation of local and systemic immune responses by fermented garlic extract

Fermented garlic (FG), prepared by fermenting garlic with <em>Bacillus subtilis</em> for 3‑15 days at 20‑40˚C has been linked to immune‑boosting properties. In the present study, FG was utilized to investigate its immunomodulatory effects using RAW264.7 cells, as well as BALB/c and C3H/HeN mice. Nitric oxide (NO) and pro‑inflammatory cytokine levels were quantified in RAW264.7 cells treated with or without FG (0.016, 0.08, 0.4, 2 and 10 mg/ml), garlic extract (GE) (0.016, 0.08, 0.4, 2 and 10 mg/ml) and lipopolysaccharide (1 µg/ml). Peritoneal macrophages and splenocytes were obtained from BALB/c mice for <em>ex vivo</em> analyses. MTT and enzyme‑linked immunosorbent assays were used to determine splenocyte proliferation, natural killer (NK) cell activity and cytokine production. The intestinal immunostimulatory <em>in vitro</em> effects of FG were also investigated. In a concentration‑dependent manner, FG treatment markedly accelerated the proliferation of RAW264.7 cells, murine peritoneal macrophages and splenocytes. Moreover, FG initiated macrophage activation by significantly increasing the NO, tumor necrosis factor‑α, interleukin (IL)‑12 and IL‑6 levels in RAW264.7 cells and peritoneal macrophages. In contrast to FG, GE promoted RAW264.7 cell proliferation at lower concentrations and toxicity at higher concentrations, while no detectable NO synthesis was observed at the concentrations tested. Likewise, the FG extract at larger concentrations fortified the intestinal immune system and improved bone marrow cell proliferation by significantly elevating IL‑6 and granulocyte‑macrophage colony‑stimulating factor production in splenocytes and Peyer's patch cells of mice. In addition, the NK cell activities of splenocytes from FG‑treated mice at lower doses against YAC‑1 cells were significantly increased, which must have been fostered and activated by interferon‑γ generated by splenocytes. On the whole, these findings provide relevant <em>in vitro</em> and <em>ex vivo</em> information that describes the mechanisms through which FG can strengthen a compromised immune system by influencing local and systemic gut immune responses directly or indirectly.

산화질소 대사체 함유 마늘 발효 추출물 이용 혈관성 치매 흰쥐 모델의 기억력 및 신경가소성 장애 개선 효과

Rodent model for chronic cerebral hypoperfusion caused by bilateral carotid artery occlusion (BCAO) show clinically relevant evidences for vascular dementia and impairments of synaptic plasticity in the hippocampus. The purpose of this study was to evaluate effect of fermented garlic (F-Garlic) extract with NO metabolites on cognitive behaviors, synaptic plasticity, and molecular events in the hippocampus following BCAO. Adult male Sprague-Dawley rats were randomly divided three experimental groups into: control+water; BCAO+water; BCAO+F-Garlic. Animals were treated with oral administration of F-Garlic in tap water as a drinking water after surgery for 4 weeks. On passive avoidance test and Y-maze test, BCAO+water showed a significant decrease in step-through latency and spontaneous alteration, indicating deficit of hippocampal memory formation but the treatment of F-Garlic significantly increased these cognitive behaviors. In control+water, a robust increase in the amplitude of evoked field excitatory postsynaptic potentials was observed by theta burst stimulation to hippocampal neural circuit indicating formation of long-term potentiation (LTP) in the hippocampal CA1. BCAO+water showed a highly significant deficit in LTP induction 4 weeks after BCAO. On other hand, daily oral administration of F-Garlic extract caused the marked preservation of LTP induction. Moreover, parvalbumin was markedly reduced in the CA1, especially, in the stratum radiatum of BCAO+water. In contrast, BCAO+F-Garlic mitigate a significantly reduction of the parvalbumin. In summary, these results suggest that daily oral administration of F-Garlic extract can ameliorate cognitive memory deficit through the preservation of synaptic plasticity and interneurons integrity in the hippocampus in rodent model of chronic cerebral hypoperfusion.

다양한 유산균으로 제조한 발효마늘의 품질 특성

This study aimed to investigate quality characteristics and antioxidant activity of garlic fermented by lactic acid bacteria (LAB). Four LAB strains (Lactobacillus plantarum KCTC3108, Lactobacillus plantarum B8, Lactobacillus plantarum BR4 and Leuconostoc mesenteroides SY3) were selected for analysis based on their fermentation ability (pH and total acidity) from eight LAB strains isolated from fermented foods. Quality characteristics and antioxidant activity were measured during four days of fermentation. S-allyl-L-cysteine, total thiosulfinate content, total flavonoid content and ferric reducing antioxidant power of fermented garlic extract increased as fermentation progressed. After fermentation, the S-allyl-L-cysteine contents of garlic samples fermented with L. plantarum KCTC3108, L. plantarum B8, L. plantarum BR4 and Leuconostoc mesenteroides SY3 increased 2.34, 2.30, 1.96 and 2.62 times, respectively, and the total thiosulfinate contents increased 5.55, 6.06, 14.41, and 7.56 times, respectively, compared to those at the beginning of fermentation. Ferric reducing antioxidant power and total flavonoid content were 23.64 mg/mL and 144.65 μg/mL, respectively in garlic samples fermented with L. plantarum BR4 which were the highest values among the groups. Based on these results, L. plantarum BR4 was selected for garlic fermentation to develop a functional food.

S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development.

S-allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti-apoptotic, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0-1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC-containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value-added garlic products.

Evaluating the effects of dark chocolate formulated with micro-encapsulated fermented garlic extract on cardio-metabolic indices in hypertensive patients: A crossover, triple-blind placebo-controlled randomized clinical trial.

This study aimed to investigate the health-related effects of microencapsulated fermented garlic extract (FGE) containing dark chocolate in hypertensive adults. For this purpose, 36 hypertensive adults (15 males vs. 21 females) were randomized to receive the FGE (5g/day) dark chocolate containing 650 mg of FGE powder or the placebo. Intervention periods lasted for 6 weeks and were separated by a 3-week wash-out period. The response variables included blood pressure, anthropometric indices, lipid profile, and inflammatory and oxidative stress indices. Statistical analyses were performed using the Pkcross procedure, and Cohen's d was estimated for all response variables. There was no significant inter-period difference between the mean changes of body weight, waist circumference, and body mass index (BMI). Furthermore, no significant change was confirmed in participants' blood pressure, triglycerides, total cholesterol, low-density lipoprotein (LDL), high-density lipoprotein (HDL), very low-density lipoprotein (VLDL), serum homocysteine, high-sensitive c-reactive protein (hs-CRP), malondialdehyde (MDA), and total antioxidant capacity (TAC). It seems that the dose of FGE used in this study was not sufficient to cause any significant changes in the outcomes. Therefore, further studies with dose-response designs and longer durations are recommended.

Phytochemical Screening and Larvicidal Activity of Fermented Garlic to Aedes aegypti and Aedes albopictus (Diptera: Culicidae)

The purpose of this study was to determine the effect of larvicidal compounds from garlic fermented on Aedes aegypti and Aedes albopictus as a vector dengue fever (DF) and dengue hemorrhagic fever (DHF) then compare the mortality and identifying active compounds of fermented garlic extract. The third instar larvae of Aedes aegypti and Aedes albopictus is used in this research. It fermented garlic using fungi tempeh for 96 hours. Fermented garlic extracted by using centrifuges at 3500 rpm for 15 minutes and directly used to test larvicides. Larvicidal activity test was carried out with the bioassay test against mosquito third instar larvae with 11 different treatment groups, positive control (abate), negative control, 27.5%, 25%, 22.5%, 20%, 17.5%, 15% , 12.5%, 10% and 7.5%, and each treatment carried out four replications. Larvicidal activity is determined by calculating the percent of mortality for 24 hours to obtain the LC50 value. Phytochemical screening is done with standard procedures and the organophosphorus fraction of ethyl acetate fermented garlic extract using GC-MS. The percentages of larval mortality is 15-85% of Aedes aegypti and Aedes albopictus from 2.5 to 72.5%. LC 50 value for the larvae of A. aegypty lower (20%) than the larvae of A. albopictus (21.429%). Therefore, fermented garlic extract has potential as larvicides. Alkaloids, flavonoids, saponins, polyphenols, and steroids on garlic fermented extract are not identified. 49 organophosphorus compounds are identified and allicin derivative compounds on fermented garlic are the allyl-2,3-Epoxypropyl sulfide

Fermented Garlic Extract Increases Oxygen Consumption and UCP-1 mRNA Expression in Human Adipose-Derived Stem Cells.

Fermented garlic, often called black garlic, is a traditional food ingredient used in Asian cuisine and possesses various health benefits including anti-obesity activity. The anti-obesity effects of fermented garlic might, in part, might be mediated through direct actions of its components on adipocytes. To test this hypothesis, we examined whether fermented garlic extract might stimulate the metabolic activity of human adipose-derived stem cells (ADSCs) in culture. Cell viability measured by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium (MTT) assay exhibited a complex dose- response relationship. The lowest concentration (0.4 mg/ml) reduced cell viability (P<0.05 compared to no extract, Bonferroni’s multiple comparison), whereas higher concentrations (0.8 and 1.0 mg/ml) resulted in higher cell viability (P<0.05 as compared to 0.4 mg/ml). However, the extract at concentrations >2 mg/ml markedly decreased cell viability. Higher cell viability observed following treatment with 0.8~1.0 mg/ml might be associated with raised oxygen consumption. Fluorescent dye-based measurement revealed that the garlic extract at 1.0 mg/ml significantly increased oxygen consumption. We also detected a significant increase in mRNA expression levels of uncoupling protein-1 (UCP- 1). These findings suggest that fermented garlic stimulates the basal metabolic activity of human ADSCs.

The effects of black garlic on the working memory and pyramidal cell number of medial prefrontal cortex of rats exposed to monosodium glutamate

Monosodium glutamate-induced exitotoxicity causes oxidative stress in many brain areas, including the medial prefrontal cortex. The ethanolic garlic (Allium sativum) extract is considered as a neuroprotective substance. The present study aimed at investigating the effects of the ethanolic fermented garlic extract on the working memory and the pyramidal cell number of the medial prefrontal cortex of adolescent male Wistar rats exposed to monosodium glutamate (MSG). Twenty-five rats were randomly divided into five groups. The C– group was given 0.9% NaCl solution. The C + group was given 2 mg/g bw of MSG. The T1, T2, and T3 groups were given MSG and garlic extract (0.0125, 0.025, and 0.05 mg/g bw, respectively). All treatments were conducted for 10 days. The working memory capability of the rats was measured using Y-maze test. The total number of pyramidal cells of the medial prefrontal cortex was estimated using physical fractionator method. The working memory performances of the T1, T2, and T3 groups were significantly better than that of the C + group. There were no significant differences between groups in the estimated total number of pyramidal cell of medial prefrontal cortex. The MSG may not cause the death of neurons, but it may modify neuronal architectures that are sufficient to disrupt memory functions. Black garlic may play a role as an antioxidant agent that prevents the prefrontal cortex from glutamate-induced oxidative stress. It is concluded that the ethanolic fermented garlic extract prevented the working memory impairment following MSG administration.

Evaluation on The Supplementation of Fermented Garlic Extract in Protecting Human Lymphocytes In Vitro From The Negative Impact of Gamma-Rays

Garlic (Allium sativum) contains a wide range of phytocompounds that produce various responses in human body. However the knowledge on the potential of fermented form of garlic in protecting negative impacts of radiation is very limited. In this research in vitro efficacy of fermented garlic in protecting negative impact of gamma ray was studied using cytogenetic test. A set of culture of human lymphocytes was irradiated with 60Co gamma rays at dose of 2 Gy (dose rate of 2 Gy/min) and fermented garlic extract at four working concentrations of 0, 125, 250 and 500 mg/mL were added to these cells and then were incubated at 37oC for 48 hrs. Colcemid was added at 3 hr before harvest to collect metaphase cells and it was done by standard methodology for cytogenetic analysis. The fermented garlic extract significantly (p&lt;0.05) did not exhibited antigenotoxic effect of gamma rays and its effectiveness was same as in control (without extract treatment) group. In contrary all concentration of chemicals (125, 250 and 500 mg/mL) were seemingly tend to induce higher number of dicentric and fragment chromosomes than control under microscopic observation. Mitotic index of the cell that was determined with programmed metaphase finder also did not influenced by garlic addition. It was concluded that aqueous garlic extract did not possesses its efficacy in protecting impact of ionizing radiation.

혈관내피세포에 부착하는 THP-1에 대한 발효마늘추출물의 효과

마늘은 전통적으로 cycloalliin을 포함한 기능성 식품으로 널리 알려져 있다. 본 연구를 통해 혈관계에서 발효마늘추출물이 어떤 효능을 갖는지 알아보았다. 먼저, 발효마늘추출물이 내피세포의 단핵구 부착을 억제하는 것을 관찰하였다. 농도 변화에 따른 실험결과, 발효마늘추출물을 0.1 또는 <TEX>$1{\mu}g/ml$</TEX> 농도로 전처리 하면, LPS에 의하여 촉발되는 소 대동맥 내피세포에 달라붙는 THP-1의 부착이 억제되는 것을 확인하였다. 단핵구의 내피세포 부착이 염증반응 초기단계에 진행되는 과학적 근거를 고려하면 이와 같은 결과는 발효마늘추출물이 혈관 염증을 저해한다고 볼 수 있다. 또한 세포신호전달물질의 활성변화를 관찰한 결과, 발효마늘추출물이 소 대동맥 내피세포에서 eNOS와 Akt의 활성을 유도함을 알았다. eNOS의 인산화 반응은 발효마늘추출물을 처리한지 10분 후에 최대로 상승되었으며, 이와 유사하게 Akt도 발효마늘추출물을 처리하고 10분 후에서 인산화 반응이 최대로 상승되었다. 산화질소 양 변화 측정에서도 발효마늘추출물은 산화질소의 생성을 상승시켰다. 한편, 산화질소 생성을 저해하는 억제제 처리는 발효마늘추출물에 의해 나타나는 세포부착 저해능력을 감소시켰다. eNOS와 Akt를 매개로 하는 LPS 유도 세포 부착 정도가 발효마늘추출물에 의하여 억제된다는 것은 산화질소가 세포부착에 중요 매개물임을 의미한다. 결론적으로, 발효마늘추출물은 염증관련 질환을 예방하는 데에 중요한 역할을 한다고 할 수 있다. Fermented garlic extract (FGE) is a well-known functional food containing cycloalliin. Here we tested if FGE has an effect on the vascular system. We found that FGE had an effect on monocytic adhesion to endothelial cells, which occurs at the initial step of processes of inflammation. From dose-dependent experiments, 0.1 to <TEX>$1{\mu}g/ml$</TEX> of FGE appeared to inhibit lipopolysaccharide (LPS)-enhanced heterotypic cell adhesion between THP-1 and BAECs. This result indicates that FGE blocks vascular inflammation. Then we found that FGE activates eNOS and Akt in BAECs. The phosphorylation of eNOS was maximally elevated 10 min after FGE treatment. Parallely, the phosphorylation of Akt was also maximally increased 10 min after FGE treatment. Consistently, it was found that FGE enhanced the production of nitric oxide. We then examined whether NO mediates THP-1 cell adhesion to BAECs. Both Akt and eNOS inhibitors appeared to reverse an inhibitory effect of FGE. These findings indicate that FGE inhibits LPS-enhanced heterotypic cell adhesion via Akt and eNOS. In conclusion, FGE plays an important role in prevention of inflammatory diseases.

Potential protective effects of fermented garlic extract on myocardial ischemia-reperfusion injury utilizing in vitro and ex vivo models

In this study, we investigated the cardioprotective effects of fermented garlic extract (FGE) against ischemia-reperfusion (IR) injury in H9c2 cells and myocardium. FGE used in this study is rich in nitrite (1.42mg/ml of FGE) and reduced glutathione (GSH, 3.23mg/ml of FGE). We compared the effectiveness of FGE against HR–induced oxidative stress with that of nitrite, GSH, and a mixture of nitrite and GSH (nitrite+GSH). In addition, we utilized fluorinated xerogel-derived oxygen microsensors to measure the changes in oxygen level (pO2) of the myocardium during myocardial IR by FGE. As a result, the pO2 in the FGE group restored to pre-ischemic level (75.1±36.9%) at reperfusion period; however, that of the control group did not increase throughout reperfusion period (2.0±1.7%, p<0.05). Therefore, pre-treatment with FGE might be helpful as a therapeutic strategy for preventing H9c2 cells and myocardium from IR injury.

Fermented garlic extract ameliorates monocrotaline-induced pulmonary hypertension in rats

This study investigated the effect of fermented garlic extract (FGE) on pulmonary hypertension in monocrotaline (MCT)-treated rats. Sprague-Dawley rats were subcutaneously injected with either 50mg/kg MCT or a vehicle 3days after the FGE feeding (0.97mg nitrite/ml/day) was initiated. MCT treatment increased the weight, systolic pressure, and atrial natriuretic peptide concentration in the right ventricle but not in the left ventricle. FGE feeding attenuated these effects as well as the endothelial damage and medial hypertrophy of the pulmonary arterioles and the pulmonary fibrosis induced by MCT. These FGE effects were blocked by a soluble guanylyl cyclase (sGC) inhibitor. Increases in VCAM-1 and MMP-9 protein expressions, and decreases in PKG and eNOS protein expressions in the lung of MCT rats were attenuated by FGE feeding. These findings suggest that FGE ameliorates MCT-induced pulmonary hypertension by decreasing the inflammatory reaction via the NO–sGC–PKG pathway.

Fermentation with Lactobacillus enhances the preventive effect of garlic extract on high fat diet-induced hepatic steatosis in mice

This study aimed to investigate the effects of fermented garlic extract (FGE) by Lactobacillus plantarum BL2 in high fat diet (HFD)-induced hepatic steatosis. FGE administration increased insulin sensitivity and decreased serum lipid levels. Moreover, treatment with FGE effectively decreased hepatic lipid level, resulting in reduction of hepatic steatosis compared to that with non-fermented garlic extract (NFGE). These functions of FGE were associated with AMPK-mediated stimulation of hepatic lipolysis through upregulation of PPARα and suppression of hepatic lipogenesis, partly via downregulation of SREBP-1c, FAS, and SCD-1. Significant improvement in HFD-induced steatosis following administration of FGE was closely linked to its enhanced antioxidant activity of the enriched organosulfur compounds, cycloalliin and SAC, by fermentation, regarding hepatic redox status and oxidative damage. This study validated the advanced therapeutic value of FGE in the prevention of diet-induced non-alcoholic fatty liver disease.

Erratum to: Efficacy and safety of fermented garlic extract on hepatic function in adults with elevated serum gamma-glutamyl transpeptidase levels: a double-blind, randomized, placebo-controlled trial.

Alcoholic liver disease or non-alcoholic fatty liver disease/non-alcoholic steatohepatitis are well-known risk factors for liver fibrosis or cirrhosis and hepatocellular carcinoma; it is a major global health concern, but there are few effective and safe management options. Therefore, we aimed to investigate the effects of fermented garlic extracts (FGEs) on hepatic function in adults with mild hepatic dysfunction without underlying hepatic disease. In this double-blind, randomized, placebo-controlled study, seventy-five adults with elevated serum gamma-glutamyl transpeptidase (GGT) levels were included in a FGE-administered group (n = 36) or a placebo group (n = 39), and received either two sachets/day containing FGEs or placebo over a 12-week period. Primary endpoint was the change in serum GGT levels. Data were analysed using a generalized linear mixed effects model. Significant group × time interactions for serum levels of GGT (F = 3.98, P = 0.022) and alanine aminotransferase (ALT; F = 3.28, P = 0.043) were observed with an improvement in levels of GGT (P = 0.066) and ALT (P = 0.014) in the FGE group compared to that reported for the placebo group at the 12-week visits. There was no intergroup difference in the prevalence of adverse events. Intake of FGEs improved serum GGT and ALT levels in adults with mildly elevated serum GGT level without reported adverse side effects. FGEs might be effective and safe management options for mild hepatic dysfunction.

Efficacy and safety of fermented garlic extract on hepatic function in adults with elevated serum gamma-glutamyl transpeptidase levels: a double-blind, randomized, placebo-controlled trial.

Alcoholic liver disease or non-alcoholic fatty liver disease/non-alcoholic steatohepatitis are well-known risk factors for liver fibrosis or cirrhosis and hepatocellular carcinoma; it is a major global health concern, but there are few effective and safe management options. Therefore, we aimed to investigate the effects of fermented garlic extracts (FGEs) on hepatic function in adults with mild hepatic dysfunction without underlying hepatic disease. In this double-blind, randomized, placebo-controlled study, seventy-five adults with elevated serum gamma-glutamyl transpeptidase (GGT) levels were included in a FGE-administered group (n=36) or a placebo group (n=39), and received either two sachets/day containing FGEs or placebo over a 12-week period. Primary endpoint was the change in serum GGT levels. Data were analysed using a generalized linear mixed effects model. Significant group×time interactions for serum levels of GGT (F=3.98, P=0.022) and alanine aminotransferase (ALT; F=3.28, P=0.043) were observed with an improvement in levels of GGT (P=0.066) and ALT (P=0.014) in the FGE group compared to that reported for the placebo group at the 12-week visits. There was no intergroup difference in the prevalence of adverse events. Intake of FGEs improved serum GGT and ALT levels in adults with mildly elevated serum GGT level without reported adverse side effects. FGEs might be effective and safe management options for mild hepatic dysfunction.

Antiobesity Effect of Garlic Extract Fermented by Lactobacillus plantarum BL2 in Diet-Induced Obese Mice.

Obesity is viewed as a serious public health problem. This study aimed to investigate the antiobesity effects of fermented garlic extract by lactic acid bacteria (LAFGE) on obesity. Male C57BL/6J mice were fed with high-fat diet (HFD) to induce obesity. The HFD-induced obese mice were orally administrated with 250 or 500 mg/kg LAFGE for 8 weeks. Feeding HFD-fed mice with 250 or 500 mg/kg LAFGE reduced body weight by 14% and 18%, respectively, compared to HFD. HFD-fed mice with 500 mg/kg LAFGE administration had lower epididymal, retroperitoneal, and mesenteric adipose tissue mass by 36%, 44%, and 63%, respectively, compared to HFD. The concentration of plasma triacylglyceride and total cholesterol was significantly lower in the HFD-fed mice with LAFGE administration. Moreover, LAFGE supplementation suppressed adipogenesis by downregulation in mRNA and protein expression of PPARγ, C/EBPα, and lipogenic proteins, including SREBP-1c, FAS, and SCD-1. Based on these findings, LAFGE may ameliorate diet-induced obesity by inhibiting adipose tissue hypertrophy by suppressing adipogenesis.