The Experts below are selected from a list of 3186 Experts worldwide ranked by ideXlab platform
Sudip Kumar Rakshit - One of the best experts on this subject based on the ideXlab platform.
-
enhancing antimicrobial activity of chitosan films by incorporating Garlic Oil potassium sorbate and nisin
Lwt - Food Science and Technology, 2005Co-Authors: Yudi Pranoto, Sudip Kumar Rakshit, V M SalokheAbstract:Abstract Antimicrobial effect of chitosan edible film incorporating Garlic Oil (GO) was compared with conventional food preservative potassium sorbate (PS) and bacteriocin nisin (N) at various concentrations. This activity was tested against food pathogenic bacteria namely Escherichia coli , Staphylococcus aureus , Salmonella typhimurium , Listeria monocytogenes and Bacillus cereus . Mechanical and physical properties were characterized and Fourier Transform Infrared (FTIR) was also performed to determine functional groups interactions between the matrix and added agent. Incorporation of GO up to levels at least 100 μl/g, PS at 100 mg/g or N at 51,000 IU/g of chitosan were found to have antimicrobial activity against S. aureus , L. monocytogenes , and B. cereus . At these levels, the films were physically acceptable in term of appearance, mechanical and physical properties. GO components did not affect the physical and mechanical properties of chitosan films as it did not have any interaction with the functional groups of chitosan as measured by FTIR.
-
physical and antibacte rial properties of alginate based edible film incorporated with Garlic Oil
Food Research International, 2005Co-Authors: Yudi Pranoto, V M Salokhe, Sudip Kumar RakshitAbstract:Abstract Antibacterial alginate-based edible film has been studied by incorporation of Garlic Oil as a natural antibacterial agent. Initially, 0.1% v/v Garlic Oil was tested in in vitro experiments against some food pathogenic bacteria. The presence of 0.1% v/v Garlic Oil in the nutrient broth decreased viable cell counts for Escherichia coli , Salmonella typhimurium , Staphylococcus aureus and Bacillus cereus by 2.28, 1.24, 4.31 and 5.61 log cycles, respectively after 24 h incubation. Meanwhile, an increased cell population occurred on all accompanying controls. Antimicrobial alginate films were prepared by incorporating Garlic Oil up to 0.4% v/v. They were characterized for antibacterial activity, mechanical and physical properties. The edible film exhibited antibacterial activity against Staphylococcus aureus and B. cereus among bacteria tested by using agar diffusion assay. Tensile strength and elongation at break were significantly ( p p
-
physical and antibacterial properties of alginate based edible film incorporated with Garlic Oil
Food Research International, 2005Co-Authors: Yudi Pranoto, V M Salokhe, Sudip Kumar RakshitAbstract:Antibacterial alginate-based edible film has been studied by incorporation of Garlic Oil as a natural antibacterial agent. Initially, 0.1% v/v Garlic Oil was tested in in vitro experiments against some food pathogenic bacteria. The presence of 0.1% v/v Garlic Oil in the nutrient broth decreased viable cell counts for Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Bacillus cereus by 2.28, 1.24, 4.31 and 5.61 log cycles, respectively after 24 h incubation. Meanwhile, an increased cell population occurred on all accompanying controls. Antimicrobial alginate films were prepared by incorporating Garlic Oil up to 0.4% v/v. They were characterized for antibacterial activity, mechanical and physical properties. The edible film exhibited antibacterial activity against Staphylococcus aureus and B. cereus among bacteria tested by using agar diffusion assay. Tensile strength and elongation at break were significantly (p < 0.05) changed by incorporation of Garlic Oil at 0.3% and 0.4% v/v, respectively. Water vapor permeability decreased significantly (p < 0.05) with 0.4% v/v Garlic Oil incorporation, whereas total color difference remained same until 0.4% v/v. These results revealed that Garlic Oil has a good potential to be incorporated into alginate to make antimicrobial edible film or coating for various food applications.
-
physical and antibacterial properties of alginate based edible film incorporated with Garlic Oil
Food Research International, 2005Co-Authors: Yudi Pranoto, V M Salokhe, Sudip Kumar RakshitAbstract:Abstract Antibacterial alginate-based edible film has been studied by incorporation of Garlic Oil as a natural antibacterial agent. Initially, 0.1% v/v Garlic Oil was tested in in vitro experiments against some food pathogenic bacteria. The presence of 0.1% v/v Garlic Oil in the nutrient broth decreased viable cell counts for Escherichia coli , Salmonella typhimurium , Staphylococcus aureus and Bacillus cereus by 2.28, 1.24, 4.31 and 5.61 log cycles, respectively after 24 h incubation. Meanwhile, an increased cell population occurred on all accompanying controls. Antimicrobial alginate films were prepared by incorporating Garlic Oil up to 0.4% v/v. They were characterized for antibacterial activity, mechanical and physical properties. The edible film exhibited antibacterial activity against Staphylococcus aureus and B. cereus among bacteria tested by using agar diffusion assay. Tensile strength and elongation at break were significantly ( p p
Lee-yan Sheen - One of the best experts on this subject based on the ideXlab platform.
-
the antidiabetic effect of Garlic Oil is associated with ameliorated oxidative stress but not ameliorated level of pro inflammatory cytokines in skeletal muscle of streptozotocin induced diabetic rats
Journal of Traditional and Complementary Medicine, 2012Co-Authors: Cheng-tzu Liu, Chong-kuei Lii, Keming Chen, Tienwei Hsu, Yaping Tan, Lee-yan SheenAbstract:Oxidative stress and inflammatory condition has been broadly accepted being associated with the progression of diabetes. On the other hand, Garlic ( da suan, bulb of Allium sativum) has been shown to possess both antioxidant and anti-inflammatory action in several clinical conditions. Our previous study demonstrated that treatment with Garlic Oil improves oral glucose tolerance and insulin tolerance and improves the insulin-stimulated utilization of glucose to synthesize glycogen in skeletal muscle in streptozotocin (STZ)-induced diabetes, in vivo and ex vivo, respectively. The aim of the present study is to investigate the antioxidant and anti-inflammatory effects of Garlic Oil (GO) in the skeletal muscle of diabetic rats. Rats with STZ-induced diabetes received GO (10, 50, or 100 mg/kg body weight) or corn Oil by gavage every other day for 3 weeks. Control rats received corn Oil only. GO dose-dependently improved insulin sensitivity, as assessed by the insulin tolerance test, and oral glucose tolerance. GO significantly elevated total glutathione and glutathione peroxidase activity and lowered the nitrate/nitrite content in skeletal muscle at 50 and 100 mg/kg and significantly elevated glutathione reductase activity and lowered lipid peroxidation at 100 mg/kg. By contrast, GO did not reverse diabetes-induced elevation of IL-1β and TNF-α in skeletal muscle at any tested dose. On the other hand, GO elevated the expression of GLUT4 in skeletal muscle along with glycogen content as observed with PAS staining. In conclusion, the antidiabetic effect of Garlic Oil is associated with ameliorated oxidative stress in skeletal muscle.
-
antidiabetic effect of Garlic Oil but not diallyl disulfide in rats with streptozotocin induced diabetes
Food and Chemical Toxicology, 2006Co-Authors: Cheng-tzu Liu, Chong-kuei Lii, Peilinn Wong, Hunry Hse, Lee-yan SheenAbstract:We investigated the effects of Garlic Oil and diallyl disulfide (DADS) on glycemic control and renal function in rats with streptozotocin-induced diabetes. Rats received by gavage Garlic Oil (100 mg/kg body wt) or DADS (40 or 80 mg/kg body wt) every other day until 16 weeks after the induction of diabetes. The control rats were treated with corn Oil only. Neither Garlic Oil nor DADS significantly affected fasting blood glucose concentrations throughout the investigation period. Garlic Oil did not affect oral glucose tolerance in diabetes acutely but significantly improved oral glucose tolerance at 4, 8, 12, and 16 weeks and significantly ameliorated proteinuria at the end of 16 weeks. DADS did not significantly affect oral glucose tolerance or renal function. Diabetic rats fed 80 mg DADS/kg body wt had a significantly lower rate of body weight gain and a significantly lower ratio of muscle weight to body weight than did vehicle-treated diabetic rats. In conclusion, long-term treatment of diabetes with Garlic Oil can improve oral glucose tolerance and renal function in diabetes but not through the action of DADS. High doses of DADS may further complicate the metabolic disturbances in diabetes.
-
Effects of Garlic Oil and two of its major organosulfur compounds, diallyl disulfide and diallyl trisulfide, on intestinal damage in rats injected with endotoxin
Toxicology and applied pharmacology, 2005Co-Authors: Yi-hsuan Chiang, Lee-yan Sheen, Chong-kuei Lii, Lin-ni Jen, Cheng-tzu LiuAbstract:Garlic and its active components are known to possess antioxidant and antiinflammatory effects. The present study investigated the effects of Garlic Oil and its organosulfur compounds on endotoxin-induced intestinal mucosal damage. Wistar rats received by gavage 50 or 200 mg/kg body weight Garlic Oil (GO), 0.5 mmol/kg body weight diallyl disulfide or diallyl trisulfide, or the vehicle (corn Oil; 2 ml/kg body weight) every other day for 2 weeks before being injected with endotoxin (i.p., 5 mg/kg body weight). Control rats were administered with corn Oil and were injected with sterile saline. Samples for the measurement of proinflammatory cytokines were collected 3 h after injection, and all other samples were collected 18 h after injection. The low dose of GO suppressed endotoxin-induced inducible nitric oxide synthase (iNOS) activity, ulceration, and apoptosis in the intestinal mucosa (P < 0.05). The high dose of GO significantly lowered the peripheral level of nitrate/nitrite and endotoxin-induced iNOS activity in the intestinal mucosa (P < 0.05) but worsened intestinal mucosal damage accompanied by elevated peripheral proinflammatory cytokines. Diallyl trisulfide but not diallyl disulfide showed similar toxic effect as that of high-dose GO. These results suggest the preventive effect and possible toxicity of Garlic Oil and its organosulfur compounds in endotoxin-induced systemic inflammation and intestinal damage.
-
effects of Garlic Oil and diallyl trisulfide on glycemic control in diabetic rats
European Journal of Pharmacology, 2005Co-Authors: Cheng-tzu Liu, Chong-kuei Lii, Hunry Hse, Phisam Chen, Lee-yan SheenAbstract:We investigated the effects of Garlic Oil and diallyl trisulfide on glycemic control in rats with streptozotocin-induced diabetes. Diabetic rats received by gavage Garlic Oil (100 mg/kg body weight), diallyl trisulfide (40 mg/kg body weight), or corn Oil every other day for 3 weeks. Control rats received corn Oil only. Both Garlic compounds significantly raised the basal insulin concentration. The insulin resistance index as assessed by homeostasis model assessment and the first-order rate constant for glucose disappearance were significantly improved by both Garlic compounds (P<0.05). Oral glucose tolerance was also improved by both Garlic compounds and was accompanied by a significantly increased rate of insulin secretion (P<0.05). Glycogen formation (but not that of lactate or carbon dioxide) from glucose by the soleus muscle in the presence of 10 or 100 microU/ml of insulin was significantly better after treatment with both Garlic compounds. Both Garlic Oil and diallyl trisulfide improve glycemic control in diabetic rats through increased insulin secretion and increased insulin sensitivity.
-
differential effects of Garlic Oil and its three major organosulfur components on the hepatic detoxification system in rats
Journal of Agricultural and Food Chemistry, 2002Co-Authors: Lee-yan Sheen, Wei Wen Kuo, Hawwen Chen, S J Tsai, Chong-kuei LiiAbstract:The objective of this study was to compare the modulatory effect of Garlic Oil and its three organosulfur compounds, diallyl sulfide (DAS), diallyl disulfide (DADS), and diallyl trisulfide (DATS), on rat hepatic detoxification enzyme activity, and protein and mRNA expression. Rats were orally administered Garlic Oil (80 or 200 mg/kg bw), DAS (20 or 80 mg/kg bw), DADS (80 mg/kg bw), or DATS (70 mg/kg bw) three times a week for 6 weeks. Control rats received corn Oil. According to the results, Garlic Oil and DAS in dosages of 200 and 80 mg/kg bw, respectively, significantly increased pentoxyresorufin O-dealkylase (PROD) activity as compared with the that of the control rats (P < 0.05). In contrast, N-nitrosodimethylamine demethylase activity in rats that received DADS and DATS was significantly lower than that in the control rats (P < 0.05). Ethoxyresorufin O-deethylase and erythromycin demethylase activities were not influenced by Garlic Oil, DAS, DADS, or DATS. To the phase II enzyme, Garlic Oil, DADS, an...
Chong-kuei Lii - One of the best experts on this subject based on the ideXlab platform.
-
the antidiabetic effect of Garlic Oil is associated with ameliorated oxidative stress but not ameliorated level of pro inflammatory cytokines in skeletal muscle of streptozotocin induced diabetic rats
Journal of Traditional and Complementary Medicine, 2012Co-Authors: Cheng-tzu Liu, Chong-kuei Lii, Keming Chen, Tienwei Hsu, Yaping Tan, Lee-yan SheenAbstract:Oxidative stress and inflammatory condition has been broadly accepted being associated with the progression of diabetes. On the other hand, Garlic ( da suan, bulb of Allium sativum) has been shown to possess both antioxidant and anti-inflammatory action in several clinical conditions. Our previous study demonstrated that treatment with Garlic Oil improves oral glucose tolerance and insulin tolerance and improves the insulin-stimulated utilization of glucose to synthesize glycogen in skeletal muscle in streptozotocin (STZ)-induced diabetes, in vivo and ex vivo, respectively. The aim of the present study is to investigate the antioxidant and anti-inflammatory effects of Garlic Oil (GO) in the skeletal muscle of diabetic rats. Rats with STZ-induced diabetes received GO (10, 50, or 100 mg/kg body weight) or corn Oil by gavage every other day for 3 weeks. Control rats received corn Oil only. GO dose-dependently improved insulin sensitivity, as assessed by the insulin tolerance test, and oral glucose tolerance. GO significantly elevated total glutathione and glutathione peroxidase activity and lowered the nitrate/nitrite content in skeletal muscle at 50 and 100 mg/kg and significantly elevated glutathione reductase activity and lowered lipid peroxidation at 100 mg/kg. By contrast, GO did not reverse diabetes-induced elevation of IL-1β and TNF-α in skeletal muscle at any tested dose. On the other hand, GO elevated the expression of GLUT4 in skeletal muscle along with glycogen content as observed with PAS staining. In conclusion, the antidiabetic effect of Garlic Oil is associated with ameliorated oxidative stress in skeletal muscle.
-
cardiac contractile dysfunction and apoptosis in streptozotocin induced diabetic rats are ameliorated by Garlic Oil supplementation
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Borshow Tzang, Chong-kuei Lii, Cheng-tzu Liu, Mu Hsin Chang, Hui Wen Liu, Da Tian Bau, Peimin Chao, Wei Wen KuoAbstract:Previous studies have suggested that Garlic Oil could protect the cardiovascular system. However, the mechanism by which Garlic Oil protects diabetes-induced cardiomyopathy is unclear. In this study, streptozotocin (STZ)-induced diabetic rats received Garlic Oil (0, 10, 50, or 100 mg/kg of body weight) by gastric gavage every 2 days for 16 days. Normal rats without diabetes were used as control. Cardiac contractile dysfunction examined by echocardiography and apoptosis evaluated by terminal deoxynucleotidyl transferase-mediated dUTP nick end-labeling (TUNEL) assay were observed in diabetic rat hearts. Additionally, a shift in cardiac myosin heavy chain (MHC) gene expression from α- to β-MHC isoform, decreased levels of superoxide dismutase-1 (SOD-1) and cardiac α-actin, and elevated cardiac thiobarbituric acid reactive substances (TBARS) and caspase- and p38-NFκB-leading apoptosis signaling activities were demonstrated in diabetic hearts. However, these diabetes-related cardiac dysfunctions were almost dose-dependently ameliorated by Garlic Oil administration. In conclusion, Garlic Oil possesses significant potential for protecting hearts from diabetes-induced cardiomyopathy.
-
antidiabetic effect of Garlic Oil but not diallyl disulfide in rats with streptozotocin induced diabetes
Food and Chemical Toxicology, 2006Co-Authors: Cheng-tzu Liu, Chong-kuei Lii, Peilinn Wong, Hunry Hse, Lee-yan SheenAbstract:We investigated the effects of Garlic Oil and diallyl disulfide (DADS) on glycemic control and renal function in rats with streptozotocin-induced diabetes. Rats received by gavage Garlic Oil (100 mg/kg body wt) or DADS (40 or 80 mg/kg body wt) every other day until 16 weeks after the induction of diabetes. The control rats were treated with corn Oil only. Neither Garlic Oil nor DADS significantly affected fasting blood glucose concentrations throughout the investigation period. Garlic Oil did not affect oral glucose tolerance in diabetes acutely but significantly improved oral glucose tolerance at 4, 8, 12, and 16 weeks and significantly ameliorated proteinuria at the end of 16 weeks. DADS did not significantly affect oral glucose tolerance or renal function. Diabetic rats fed 80 mg DADS/kg body wt had a significantly lower rate of body weight gain and a significantly lower ratio of muscle weight to body weight than did vehicle-treated diabetic rats. In conclusion, long-term treatment of diabetes with Garlic Oil can improve oral glucose tolerance and renal function in diabetes but not through the action of DADS. High doses of DADS may further complicate the metabolic disturbances in diabetes.
-
Effects of Garlic Oil and two of its major organosulfur compounds, diallyl disulfide and diallyl trisulfide, on intestinal damage in rats injected with endotoxin
Toxicology and applied pharmacology, 2005Co-Authors: Yi-hsuan Chiang, Lee-yan Sheen, Chong-kuei Lii, Lin-ni Jen, Cheng-tzu LiuAbstract:Garlic and its active components are known to possess antioxidant and antiinflammatory effects. The present study investigated the effects of Garlic Oil and its organosulfur compounds on endotoxin-induced intestinal mucosal damage. Wistar rats received by gavage 50 or 200 mg/kg body weight Garlic Oil (GO), 0.5 mmol/kg body weight diallyl disulfide or diallyl trisulfide, or the vehicle (corn Oil; 2 ml/kg body weight) every other day for 2 weeks before being injected with endotoxin (i.p., 5 mg/kg body weight). Control rats were administered with corn Oil and were injected with sterile saline. Samples for the measurement of proinflammatory cytokines were collected 3 h after injection, and all other samples were collected 18 h after injection. The low dose of GO suppressed endotoxin-induced inducible nitric oxide synthase (iNOS) activity, ulceration, and apoptosis in the intestinal mucosa (P < 0.05). The high dose of GO significantly lowered the peripheral level of nitrate/nitrite and endotoxin-induced iNOS activity in the intestinal mucosa (P < 0.05) but worsened intestinal mucosal damage accompanied by elevated peripheral proinflammatory cytokines. Diallyl trisulfide but not diallyl disulfide showed similar toxic effect as that of high-dose GO. These results suggest the preventive effect and possible toxicity of Garlic Oil and its organosulfur compounds in endotoxin-induced systemic inflammation and intestinal damage.
-
effects of Garlic Oil and diallyl trisulfide on glycemic control in diabetic rats
European Journal of Pharmacology, 2005Co-Authors: Cheng-tzu Liu, Chong-kuei Lii, Hunry Hse, Phisam Chen, Lee-yan SheenAbstract:We investigated the effects of Garlic Oil and diallyl trisulfide on glycemic control in rats with streptozotocin-induced diabetes. Diabetic rats received by gavage Garlic Oil (100 mg/kg body weight), diallyl trisulfide (40 mg/kg body weight), or corn Oil every other day for 3 weeks. Control rats received corn Oil only. Both Garlic compounds significantly raised the basal insulin concentration. The insulin resistance index as assessed by homeostasis model assessment and the first-order rate constant for glucose disappearance were significantly improved by both Garlic compounds (P<0.05). Oral glucose tolerance was also improved by both Garlic compounds and was accompanied by a significantly increased rate of insulin secretion (P<0.05). Glycogen formation (but not that of lactate or carbon dioxide) from glucose by the soleus muscle in the presence of 10 or 100 microU/ml of insulin was significantly better after treatment with both Garlic compounds. Both Garlic Oil and diallyl trisulfide improve glycemic control in diabetic rats through increased insulin secretion and increased insulin sensitivity.
Yudi Pranoto - One of the best experts on this subject based on the ideXlab platform.
-
enhancing antimicrobial activity of chitosan films by incorporating Garlic Oil potassium sorbate and nisin
Lwt - Food Science and Technology, 2005Co-Authors: Yudi Pranoto, Sudip Kumar Rakshit, V M SalokheAbstract:Abstract Antimicrobial effect of chitosan edible film incorporating Garlic Oil (GO) was compared with conventional food preservative potassium sorbate (PS) and bacteriocin nisin (N) at various concentrations. This activity was tested against food pathogenic bacteria namely Escherichia coli , Staphylococcus aureus , Salmonella typhimurium , Listeria monocytogenes and Bacillus cereus . Mechanical and physical properties were characterized and Fourier Transform Infrared (FTIR) was also performed to determine functional groups interactions between the matrix and added agent. Incorporation of GO up to levels at least 100 μl/g, PS at 100 mg/g or N at 51,000 IU/g of chitosan were found to have antimicrobial activity against S. aureus , L. monocytogenes , and B. cereus . At these levels, the films were physically acceptable in term of appearance, mechanical and physical properties. GO components did not affect the physical and mechanical properties of chitosan films as it did not have any interaction with the functional groups of chitosan as measured by FTIR.
-
physical and antibacte rial properties of alginate based edible film incorporated with Garlic Oil
Food Research International, 2005Co-Authors: Yudi Pranoto, V M Salokhe, Sudip Kumar RakshitAbstract:Abstract Antibacterial alginate-based edible film has been studied by incorporation of Garlic Oil as a natural antibacterial agent. Initially, 0.1% v/v Garlic Oil was tested in in vitro experiments against some food pathogenic bacteria. The presence of 0.1% v/v Garlic Oil in the nutrient broth decreased viable cell counts for Escherichia coli , Salmonella typhimurium , Staphylococcus aureus and Bacillus cereus by 2.28, 1.24, 4.31 and 5.61 log cycles, respectively after 24 h incubation. Meanwhile, an increased cell population occurred on all accompanying controls. Antimicrobial alginate films were prepared by incorporating Garlic Oil up to 0.4% v/v. They were characterized for antibacterial activity, mechanical and physical properties. The edible film exhibited antibacterial activity against Staphylococcus aureus and B. cereus among bacteria tested by using agar diffusion assay. Tensile strength and elongation at break were significantly ( p p
-
physical and antibacterial properties of alginate based edible film incorporated with Garlic Oil
Food Research International, 2005Co-Authors: Yudi Pranoto, V M Salokhe, Sudip Kumar RakshitAbstract:Antibacterial alginate-based edible film has been studied by incorporation of Garlic Oil as a natural antibacterial agent. Initially, 0.1% v/v Garlic Oil was tested in in vitro experiments against some food pathogenic bacteria. The presence of 0.1% v/v Garlic Oil in the nutrient broth decreased viable cell counts for Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Bacillus cereus by 2.28, 1.24, 4.31 and 5.61 log cycles, respectively after 24 h incubation. Meanwhile, an increased cell population occurred on all accompanying controls. Antimicrobial alginate films were prepared by incorporating Garlic Oil up to 0.4% v/v. They were characterized for antibacterial activity, mechanical and physical properties. The edible film exhibited antibacterial activity against Staphylococcus aureus and B. cereus among bacteria tested by using agar diffusion assay. Tensile strength and elongation at break were significantly (p < 0.05) changed by incorporation of Garlic Oil at 0.3% and 0.4% v/v, respectively. Water vapor permeability decreased significantly (p < 0.05) with 0.4% v/v Garlic Oil incorporation, whereas total color difference remained same until 0.4% v/v. These results revealed that Garlic Oil has a good potential to be incorporated into alginate to make antimicrobial edible film or coating for various food applications.
-
physical and antibacterial properties of alginate based edible film incorporated with Garlic Oil
Food Research International, 2005Co-Authors: Yudi Pranoto, V M Salokhe, Sudip Kumar RakshitAbstract:Abstract Antibacterial alginate-based edible film has been studied by incorporation of Garlic Oil as a natural antibacterial agent. Initially, 0.1% v/v Garlic Oil was tested in in vitro experiments against some food pathogenic bacteria. The presence of 0.1% v/v Garlic Oil in the nutrient broth decreased viable cell counts for Escherichia coli , Salmonella typhimurium , Staphylococcus aureus and Bacillus cereus by 2.28, 1.24, 4.31 and 5.61 log cycles, respectively after 24 h incubation. Meanwhile, an increased cell population occurred on all accompanying controls. Antimicrobial alginate films were prepared by incorporating Garlic Oil up to 0.4% v/v. They were characterized for antibacterial activity, mechanical and physical properties. The edible film exhibited antibacterial activity against Staphylococcus aureus and B. cereus among bacteria tested by using agar diffusion assay. Tensile strength and elongation at break were significantly ( p p
Cheng-tzu Liu - One of the best experts on this subject based on the ideXlab platform.
-
the antidiabetic effect of Garlic Oil is associated with ameliorated oxidative stress but not ameliorated level of pro inflammatory cytokines in skeletal muscle of streptozotocin induced diabetic rats
Journal of Traditional and Complementary Medicine, 2012Co-Authors: Cheng-tzu Liu, Chong-kuei Lii, Keming Chen, Tienwei Hsu, Yaping Tan, Lee-yan SheenAbstract:Oxidative stress and inflammatory condition has been broadly accepted being associated with the progression of diabetes. On the other hand, Garlic ( da suan, bulb of Allium sativum) has been shown to possess both antioxidant and anti-inflammatory action in several clinical conditions. Our previous study demonstrated that treatment with Garlic Oil improves oral glucose tolerance and insulin tolerance and improves the insulin-stimulated utilization of glucose to synthesize glycogen in skeletal muscle in streptozotocin (STZ)-induced diabetes, in vivo and ex vivo, respectively. The aim of the present study is to investigate the antioxidant and anti-inflammatory effects of Garlic Oil (GO) in the skeletal muscle of diabetic rats. Rats with STZ-induced diabetes received GO (10, 50, or 100 mg/kg body weight) or corn Oil by gavage every other day for 3 weeks. Control rats received corn Oil only. GO dose-dependently improved insulin sensitivity, as assessed by the insulin tolerance test, and oral glucose tolerance. GO significantly elevated total glutathione and glutathione peroxidase activity and lowered the nitrate/nitrite content in skeletal muscle at 50 and 100 mg/kg and significantly elevated glutathione reductase activity and lowered lipid peroxidation at 100 mg/kg. By contrast, GO did not reverse diabetes-induced elevation of IL-1β and TNF-α in skeletal muscle at any tested dose. On the other hand, GO elevated the expression of GLUT4 in skeletal muscle along with glycogen content as observed with PAS staining. In conclusion, the antidiabetic effect of Garlic Oil is associated with ameliorated oxidative stress in skeletal muscle.
-
cardiac contractile dysfunction and apoptosis in streptozotocin induced diabetic rats are ameliorated by Garlic Oil supplementation
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Borshow Tzang, Chong-kuei Lii, Cheng-tzu Liu, Mu Hsin Chang, Hui Wen Liu, Da Tian Bau, Peimin Chao, Wei Wen KuoAbstract:Previous studies have suggested that Garlic Oil could protect the cardiovascular system. However, the mechanism by which Garlic Oil protects diabetes-induced cardiomyopathy is unclear. In this study, streptozotocin (STZ)-induced diabetic rats received Garlic Oil (0, 10, 50, or 100 mg/kg of body weight) by gastric gavage every 2 days for 16 days. Normal rats without diabetes were used as control. Cardiac contractile dysfunction examined by echocardiography and apoptosis evaluated by terminal deoxynucleotidyl transferase-mediated dUTP nick end-labeling (TUNEL) assay were observed in diabetic rat hearts. Additionally, a shift in cardiac myosin heavy chain (MHC) gene expression from α- to β-MHC isoform, decreased levels of superoxide dismutase-1 (SOD-1) and cardiac α-actin, and elevated cardiac thiobarbituric acid reactive substances (TBARS) and caspase- and p38-NFκB-leading apoptosis signaling activities were demonstrated in diabetic hearts. However, these diabetes-related cardiac dysfunctions were almost dose-dependently ameliorated by Garlic Oil administration. In conclusion, Garlic Oil possesses significant potential for protecting hearts from diabetes-induced cardiomyopathy.
-
antidiabetic effect of Garlic Oil but not diallyl disulfide in rats with streptozotocin induced diabetes
Food and Chemical Toxicology, 2006Co-Authors: Cheng-tzu Liu, Chong-kuei Lii, Peilinn Wong, Hunry Hse, Lee-yan SheenAbstract:We investigated the effects of Garlic Oil and diallyl disulfide (DADS) on glycemic control and renal function in rats with streptozotocin-induced diabetes. Rats received by gavage Garlic Oil (100 mg/kg body wt) or DADS (40 or 80 mg/kg body wt) every other day until 16 weeks after the induction of diabetes. The control rats were treated with corn Oil only. Neither Garlic Oil nor DADS significantly affected fasting blood glucose concentrations throughout the investigation period. Garlic Oil did not affect oral glucose tolerance in diabetes acutely but significantly improved oral glucose tolerance at 4, 8, 12, and 16 weeks and significantly ameliorated proteinuria at the end of 16 weeks. DADS did not significantly affect oral glucose tolerance or renal function. Diabetic rats fed 80 mg DADS/kg body wt had a significantly lower rate of body weight gain and a significantly lower ratio of muscle weight to body weight than did vehicle-treated diabetic rats. In conclusion, long-term treatment of diabetes with Garlic Oil can improve oral glucose tolerance and renal function in diabetes but not through the action of DADS. High doses of DADS may further complicate the metabolic disturbances in diabetes.
-
Effects of Garlic Oil and two of its major organosulfur compounds, diallyl disulfide and diallyl trisulfide, on intestinal damage in rats injected with endotoxin
Toxicology and applied pharmacology, 2005Co-Authors: Yi-hsuan Chiang, Lee-yan Sheen, Chong-kuei Lii, Lin-ni Jen, Cheng-tzu LiuAbstract:Garlic and its active components are known to possess antioxidant and antiinflammatory effects. The present study investigated the effects of Garlic Oil and its organosulfur compounds on endotoxin-induced intestinal mucosal damage. Wistar rats received by gavage 50 or 200 mg/kg body weight Garlic Oil (GO), 0.5 mmol/kg body weight diallyl disulfide or diallyl trisulfide, or the vehicle (corn Oil; 2 ml/kg body weight) every other day for 2 weeks before being injected with endotoxin (i.p., 5 mg/kg body weight). Control rats were administered with corn Oil and were injected with sterile saline. Samples for the measurement of proinflammatory cytokines were collected 3 h after injection, and all other samples were collected 18 h after injection. The low dose of GO suppressed endotoxin-induced inducible nitric oxide synthase (iNOS) activity, ulceration, and apoptosis in the intestinal mucosa (P < 0.05). The high dose of GO significantly lowered the peripheral level of nitrate/nitrite and endotoxin-induced iNOS activity in the intestinal mucosa (P < 0.05) but worsened intestinal mucosal damage accompanied by elevated peripheral proinflammatory cytokines. Diallyl trisulfide but not diallyl disulfide showed similar toxic effect as that of high-dose GO. These results suggest the preventive effect and possible toxicity of Garlic Oil and its organosulfur compounds in endotoxin-induced systemic inflammation and intestinal damage.
-
effects of Garlic Oil and diallyl trisulfide on glycemic control in diabetic rats
European Journal of Pharmacology, 2005Co-Authors: Cheng-tzu Liu, Chong-kuei Lii, Hunry Hse, Phisam Chen, Lee-yan SheenAbstract:We investigated the effects of Garlic Oil and diallyl trisulfide on glycemic control in rats with streptozotocin-induced diabetes. Diabetic rats received by gavage Garlic Oil (100 mg/kg body weight), diallyl trisulfide (40 mg/kg body weight), or corn Oil every other day for 3 weeks. Control rats received corn Oil only. Both Garlic compounds significantly raised the basal insulin concentration. The insulin resistance index as assessed by homeostasis model assessment and the first-order rate constant for glucose disappearance were significantly improved by both Garlic compounds (P<0.05). Oral glucose tolerance was also improved by both Garlic compounds and was accompanied by a significantly increased rate of insulin secretion (P<0.05). Glycogen formation (but not that of lactate or carbon dioxide) from glucose by the soleus muscle in the presence of 10 or 100 microU/ml of insulin was significantly better after treatment with both Garlic compounds. Both Garlic Oil and diallyl trisulfide improve glycemic control in diabetic rats through increased insulin secretion and increased insulin sensitivity.
