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Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages
Li, Min1; Yan, Yi-Xi1; Yu, Qing-Tao2; Deng, Yong1; Wu, Ding-Tao1; Wang, Ying1; Ge, Ya-Zhong2; Li, Shao-Ping1; Zhao,Jing1
2017-03
Source PublicationJOURNAL OF FOOD SCIENCE
ISSN0022-1147
Volume82Issue:3Pages:765-771
Abstract

Garlic has a long history to be used for medicine and food purposes. Black garlic, the fermented product of fresh garlic, is considered with better biological activities, such as antioxidant activity, and is developed as an increasingly popular functional food. Polysaccharides are the major components of fresh and black garlic, and immunomodulatory activity is one major pharmacological effect of polysaccharides. Therefore, chemical characteristics and immunomodulatory effects of polysaccharides from fresh and black garlic are investigated and compared in vitro for the 1st time, in order to reveal their molecular and pharmacological differences. It is demonstrated that the molecular weights of polysaccharides from the 2 sources and molar ratios of monosaccharides after acid hydrolysis are greatly variant. The effects of polysaccharides from 2 sources on RAW 264.7 macrophages functions, including promotion of phagocytosis, release of NO, and expressions of several immune-related cytokines (including interleukin [IL]-6, IL-10, tumor necrosis factor alpha, and interferon gamma), were different from each other. The results indicated that fresh garlic polysaccharide exhibited stronger immunomodulatory activities than that of black garlic. Moreover, it is revealed that fructan might be the bioactive component in garlic and it is indicated that during the fermentation treatment, fructan constituents of garlic has degraded, and basically no immunomodulatory effect can be found in black garlic polysaccharides.

KeywordBlack Garlic Fresh Garlic Immunomodulatory Effects Polysaccharides Raw 264.7 Macrophages
DOI10.1111/1750-3841.13589
URLView the original
Indexed BySCI
Language英语
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000398084700026
PublisherWILEY
The Source to ArticleWOS
Fulltext Access
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Cited Times [WOS]:12   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Corresponding AuthorLi, Shao-Ping; Zhao,Jing
Affiliation1.State Key Laboratory of Quality Research in Chinese Medicine and Inst. of Chinese Medical Sciences Univ. of Macau, Avenida da Universidade Taipa Macao SAR China
2.Research & Development Centre Infinitus (China) Company Ltd. Guangzhou China
Recommended Citation
GB/T 7714
Li, Min,Yan, Yi-Xi,Yu, Qing-Tao,et al. Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages[J]. JOURNAL OF FOOD SCIENCE,2017,82(3):765-771.
APA Li, Min.,Yan, Yi-Xi.,Yu, Qing-Tao.,Deng, Yong.,Wu, Ding-Tao.,...&Zhao,Jing.(2017).Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages.JOURNAL OF FOOD SCIENCE,82(3),765-771.
MLA Li, Min,et al."Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages".JOURNAL OF FOOD SCIENCE 82.3(2017):765-771.
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