Protective effect of S-allyl cysteine-enriched black garlic on reflux esophagitis in rats via NF-κB signaling pathway

Journal of Functional Foods

Hae-Jin Park¹  Young Jun Kim²  Seong-Soo Roh³  Kyeong Jo Kim³  Mi-Rae Shin³  Soo Hyun Kim³ 

[1] Department of Food Science and Nutrition, Daegu Haany University, 1, Hanuidae-ro, Gyeongsan-si, Gyeongsangbuk-do, Republic of Korea;Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea;Department of Herbology, Korean Medicine of College, DaeguHaany University, 136, Shinchendong–ro, Suseong-gu, Deagu 42158, Republic of Korea;

关键词: S-allyl cysteine;    Aged black garlic;    Reflux esophagitis;    Gastric pH;    Inflammation;    NF-κB signalling;   

DOI  :  

来源: DOAJ

【 摘 要 】

The present study was conducted to determine whether black garlic (BG) which is aged by pectinase treatment with high hydrostatic pressure processing has the protective effects in experimental model of acute reflux esophagitis (RE). BG was orally administered at a dose of 100 mg/kg body weight 2 h prior to induction of RE, and the effects were compared with those of raw garlic (RG). Esophageal pathological changes were analyzed using gross and histological examinations. The anti-oxidant and inflammatory protein levels were determined using western blotting. Moreover, RE-induced histological change was markedly suppressed by BG rather than RG. The reduced catalase was increased significantly by BG supplementation; however, superoxide dismutase levels showed a tendency to increase in the esophagus. Overall, the ameliorative effects of BG were superior to those when RG. These data reveal that that BG treatment ameliorates the development of esophagitis via regulation of NF-κB mediated inflammation.

【 授权许可】

Unknown