Deodorized Garlic Decreases Oxidative Stress Caused by Lipopolysaccharide in Rat Heart through Hydrogen Sulfide: Preliminary Findings.

Deodorized garlic (DG) may favor the activity of the antioxidant enzymes and promote the synthesis of hydrogen sulfide (H2S). The objective was to test if DG favors an increase in H2S and if it decreases the oxidative stress caused by lipopolysaccharide (LPS) in rat hearts. A total of 24 rats were divided into 4 groups: Group 1 control (C), Group 2 LPS, Group 3 DG, and Group 4 LPS plus DG. The cardiac mechanical performance (CMP), coronary vascular resistance (CVR), and oxidative stress markers, such as total antioxidant capacity (TAC), glutathione (GSH), selenium (Se), lipid peroxidation (LPO), thiols, hydrogen sulfide (H2S), and the activities and expressions of thioredoxin reductase (TrxR), glutathione peroxidase (GPx), and glutathione-S-transferase (GST), cystathionine synthetase (CBS), cystathionine γ-lyase (CTH), iNOS, and eNOS-p, were analyzed in the heart. Infarct zones in the cardiac tissue were present (p = 0.01). The CMP and CVR decreased and increased (p ≤ 0.05), TAC, GSH, H2S, NO, thiols, and GST activity (p ≤ 0.01) decreased, and LPO and iNOS increased (p ≤ 0.05). The activities and expressions of TrxR, GPx, eNOS-p, CTH, and CBS (p ≤ 0.05) decreased with the LPS treatment; however, DG normalized this effect. DG treatment decreases heart damage caused by LPS through the cross-talk between the H2S and NO systems.

Distribution, accumulation and speciation of selenium at the different growth stages of four garlic clones.

Selenium (Se) is an essential micronutrient for humans. Garlic (Allium sativum L.) metabolises Se into important Se-amino acids like Se-methylselenocysteine (Se-MetSeCys), precursor of methylselenol, an active species for cancer prevention. Therefore, the Se accumulation and speciation in garlic were studied to evaluate their relations with growth stages and types of plant clones. Four garlic clones (Nieve INTA, Union FCA, Gostoso INTA and Rubí INTA) were fortified with a Se solution (169 g Se L-1). The association of Se to different molecular weight fractions was evaluated by size-exclusion chromatography coupled to inductively coupled plasma mass spectrometry (SEC-ICP-MS) detection. Also, anion exchange chromatography (AEC-ICP-MS) was used for the determination of Se-amino acids, while their identification was performed by ESI-MS/MS. The Se was incorporated into high (7-5 kDa) and low (2-4 kDa) molecular weight fractions. The presence of Se-MetSeCys was observed mostly. Se-MetSeCys increased in bulbs to a maximum value but increased, then decreased, in leaves and roots. The Se-organic species were mostly found in bulbs in the last growth stage. Garlic showed a significant ability to accumulate and metabolise Se, specially, the red clones (Gostoso INTA and Rubí INTA). Also, this work suggests that this plant may become an attractive source of Se-amino acids with important biological properties.

Phytochemicals in Garlic Extract Inhibit Therapeutic Enzyme DPP-4 and Induce Skeletal Muscle Cell Proliferation: A Possible Mechanism of Action to Benefit the Treatment of Diabetes Mellitus.

Diabetes mellitus is a severe health problem in Mexico, and its prevalence is increasing exponentially every year. Recently, DPP-4 (dipeptidyl peptidase-4) inhibitors have become attractive oral anti-hyperglycemic agents to reduce the pathology of diabetes. Gliptin's family, such as sitagliptin, vildagliptin, and alogliptin, are in clinical use to treat diabetes mellitus but possess side effects. Therefore, there is a specific need to look for new therapeutic scaffolds (biomolecules). Garlic bulb is widely used as a traditional remedy for the treatment of diabetes. The garlic extracts are scientifically proven to control glucose levels in patients with diabetes, despite the unknown mechanism of action. The aim of the study is to investigate the antidiabetic effects of ultrasonication assisted garlic bulb extract. To achieve this, in-vitro assays such as DPP-4 inhibitory and antioxidant activities were investigated. Further, functional group analysis using FTIR and identification of phytochemicals using mass spectrometry analysis was performed. The results showed that 70.9 µg/mL of garlic bulb extract inhibited 50% DPP-4 activity. On top of that, the garlic extract exhibited a 20% scavenging activity, equivalent to 10 µg/mL of ascorbic acid. Molecular docking simulations on identified phytochemicals using mass spectrometry revealed their potential binding at the DPP-4 druggable region, and therefore the possible DPP-4 inhibition mechanism. These results suggest that prepared garlic extract contains phytochemicals that inhibit DPP-4 and have antioxidant activity. Also, the prepared extract induces skeletal muscle cell proliferation that demonstrates the antidiabetic effect and its possible mechanism of action.

Effects of natural blends of garlic and eucalypt essential oils on biogas production of four fibrous feeds at short-term of incubation in the ruminal anaerobic biosystem.

BACKGROUND: The present study explored the effect of garlic and/or eucalypt oils on biogas production during in vitro ruminal fermentation of four agro industry byproducts. For this, 0-180 mg oil L-1 incubation medium was added and gas volumes were recorded from 2 to 48 h of incubation. Dry matter substrate degradability and neutral as well as acid detergent fibre were determined after 72 h. RESULTS: Gas production and nutrient degradability was oil type dependent. The oils enhanced (P < 0.05) biogas and asymptotic biogas production for corn stalks and oat straw, although no effect was observed on asymptotic biogas production for sorghum straw and sugarcane bagasse. Addition of both oils decreased (P < 0.05) fermentation pH for corn stalks, sorghum straw and oat straw and also increased (P < 0.05) dry matter degradability for all four byproducts. Neutral detergent fibre degradability for all byproducts was higher (P < 0.05) with garlic oil. Eucalypt oil, however, decreased (P < 0.05) neutral detergent fibre degradability for sugarcane bagasse and corn stalks, although only weak effects were observed for sorghum and oat straws. CONCLUSION: With respect to ruminal biogas production, the addition of garlic oil showed better environmental effects than the addition of eucalypt oil and increasing oil concentrations resulted in enhanced fermentation characteristics. © 2018 Society of Chemical Industry.

Hydroethanolic Allium sativum extract accelerates excision wound healing: evidence for roles of mast-cell infiltration and intracytoplasmic carbohydrate ratio

ABSTRACT The present study was designed to evaluate the in vivo effect of Allium sativum (garlic) hydroalcoholic extract on wound healing in rats. For this purpose, 72 mature Wistar rats were divided into four groups (n=18/each) to receive no treatment, placebo, Cicalfate(r), or 2% Allium sativum (AS) extract, administered topically to the wound area, for 21 days. Following the experimental period, tissue samples were dissected out and underwent to histopathological analyses. Fibroblasts, fibrocytes, mast cells, intra-cytoplasmic carbohydrate ratio, neovascularization, collagen deposition, and re-epithelialization were analyzed in all groups. Animals in the treated groups showed significant enhancement in fibroblast, fibrocyte, and mast-cell distribution. Significantly higher neovascularization was observed on day 3 after wound induction in AS-treated animals versus those in the placebo, Cicalfate, and untreated groups (P<0.05). A dose-dependent, significantly higher intra-cytoplasmic carbohydrate storage was observed in treated animals. Our data show that AS promotes wound healing due to its preliminary impact on mast-cell distribution, which enhanced collagen synthesis and upregulated angiogenesis, and shortened the healing process by enhancing the intra-cytoplasmic carbohydrate ratio.

Genetic diversity in garlic germplasm / Divergência genética em germoplasma de alho

Garlic is one of the most important crops in Brazil and in the world. In Piauí State, specifically in micro region of Picos, semi-noble garlic was once grown on a large scale and supplied the demand of various municipalities in the state. After the noble garlic was introduced to the Brazilian market, the production of semi-noble garlic reduced which may have led to loss of genetic diversity.This study investigated the genetic diversity in twelve varieties of garlic, four originally from Piauí State and eight from the Garlic Germplasm Collection of the College of Agricultura "Luiz de Queiroz" - Universidade de São Paulo (ESALQ / USP). The present study characterized the germplasm based on descriptions proposed by the International Plant Genetic Resources Institute (IPGRI), currently Bioversity International, and conducted the genotyping of varieties from eight SSR loci. The agronomic characters and microsatellite genotyping were efficient to estimate genetic diversity among the garlic varieties. The results obtained with the morphological analysis corroborated the molecular analyses, demonstrating complementarity of these analyses dimensions in the study of genetic diversity in garlic. Thus, we concluded that genetic diversity exists among the varieties of garlic studied in terms of the germplasm origin and suggests that the material from the ESALQ / USP is a germplasm distinct (AU)

O alho é uma das hortaliças mais importantes no mercado brasileiro e mundial. No Piauí, mais especificamente na microrregião de Picos, o alho semi-nobre foi cultivado em larga escala e supria a demanda de vários municípios do estado. Devido à entrada do alho nobre no mercado brasileiro, houve redução na produção de alho semi-nobre que pode ter levado à perda de diversidade genética. O objetivo deste trabalho foi estudar a diversidade genética em doze variedades de alho, sendo quatro de origem piauiense e oito da Coleção de Germoplasma de Alho da Escola Superior de Agricultura "Luiz de Queiroz" - Universidade de São Paulo (ESALQ/USP). Para isso, caracterizou-se o germoplasma com base nos descritores propostos pelo International Plant Genetic Resources Institute (IPGRI), atualmente Bioversity International, e realizou-se a genotipagem das variedades a partir de oito locos SSR. Os resultados obtidos com a análise morfológica corroboraram as análises moleculares, evidenciando complementaridade dessas dimensões de análise no estudo da diversidade genética em alho. Assim, conclui-se que existe divergência genética entre as variedades de alho estudadas em função da procedência do germoplasma e sugere-se que o material oriundo da ESALQ/USP trata-se de um germoplasma distinto do cultivado no Piauí. A divergência genética existente entre as variedades de alho no Piauí indica a possibilid(AU)

Immunomodulation and anti-inflammatory effects of garlic compounds.

The benefits of garlic to health have been proclaimed for centuries; however, only recently have Allium sativum and its derivatives been proposed as promising candidates for maintaining the homeostasis of the immune system. The complex biochemistry of garlic makes it possible for variations in processing to yield different preparations with differences in final composition and compound proportion. In this review, we assess the most recent experimental results, which indicate that garlic appears to enhance the functioning of the immune system by stimulating certain cell types, such as macrophages, lymphocytes, natural killer (NK) cells, dendritic cells, and eosinophils, by mechanisms including modulation of cytokine secretion, immunoglobulin production, phagocytosis, and macrophage activation. Finally, because immune dysfunction plays an important role in the development and progress of several diseases, we critically examined immunoregulation by garlic extracts and compounds isolated, which can contribute to the treatment and prevention of pathologies such as obesity, metabolic syndrome, cardiovascular disorders, gastric ulcer, and even cancer. We concluded that A. sativum modulates cytokine secretion and that such modulation may provide a mechanism of action for many of their therapeutic effects.

Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats.

BACKGROUND: Effect of aqueous extracts of Allium sativum (garlic), Zingiber officinale (ginger), Capsicum fructensces (cayenne pepper) and their mixture on oxidative stress in rats fed high Cholesterol/high fat diet was investigated. Rats were randomly distributed into six groups (n=6) and given different dietary/spice treatments. Group 1 standard rat chow (control), group 2, hypercholesterolemic diet plus water, and groups 3, 4, 5, 6, hypercholesterolemic diet with 0.5 ml 200 mg · kg-1 aqueous extracts of garlic, ginger, cayenne pepper or their mixture respectively daily for 4 weeks. RESULTS: Pronounced oxidative stress in the hypercholesterolemic rats evidenced by significant (p<0.05) increase in MDA levels, and suppression of the antioxidant enzymes system in rat's liver, kidney, heart and brain tissues was observed. Extracts of spices singly or combined administered at 200 mg.kg-1 body weight significantly (p<0.05) reduced MDA levels and restored activities of antioxidant enzymes. CONCLUSIONS: It is concluded that consumption of garlic, ginger, pepper, or their mixture may help to modulate oxidative stress caused by hypercholesterolemia in rats.

Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats

BACKGROUND: Effect of aqueous extracts of Allium sativum (garlic), Zingiber officinale (ginger), Capsicum fructensces (cayenne pepper) and their mixture on oxidative stress in rats fed high Cholesterol/high fat diet was investigated. Rats were randomly distributed into six groups (n = 6) and given different dietary/spice treatments. Group 1 standard rat chow (control), group 2, hypercholesterolemic diet plus water, and groups 3, 4, 5, 6, hypercholesterolemic diet with 0.5 ml 200 mg · kg-1 aqueous extracts of garlic, ginger, cayenne pepper or their mixture respectively daily for 4 weeks. RESULTS: Pronounced oxidative stress in the hypercholesterolemic rats evidenced by significant (p < 0.05) increase in MDA levels, and suppression of the antioxidant enzymes system in rat's liver, kidney, heart and brain tissues was observed. Extracts of spices singly or combined administered at 200 mg.kg-1 body weight significantly (p < 0.05) reduced MDA levels and restored activities of antioxidant enzymes. CONCLUSIONS: It is concluded that consumption of garlic, ginger, pepper, or their mixture may help to modulate oxidative stress caused by hypercholesterolemia in rats.

Avaliação da atividade antimicrobiana do alho (Allium sativum Liliaceae) e de seu extrato aquoso / Evaluation of the antimicrobial activity of garlic (Liliaceae Allium sativum) and its aqueous extract

Objetivou-se avaliar a atividade antimicrobiana do alho (Allium sativum Liliaceae), in natura, e do extrato aquoso, frente à Candida albicans (Ca) e a Estreptococos do grupo B (EGB). O alho in natura e os extratos aquosos 30% e 170%, foram submetidos à avaliação da atividade antimicrobiana usando os métodos de Difusão em Ágar pela técnica do disco e do poço. Os resultados mostraram que o alho, in natura, apresentou halo de inibição de 55,3 ± 2,6 milímetros (mm) frente a Ca e de 27,1 ± 2,6 mm frente à EGB, enquanto o halo de inibição do miconazol foi de 24 ± 0,5 mm e o da Penicilina G de 29,8 ± 0,3 mm. O extrato aquoso de alho a 30% não apresentou atividade antimicrobiana frente à Ca e à EGB Já o extrato aquoso de alho a 170% apresentou halo de inibição frente a Ca, de 11,3 ± 0,7 mm na técnica do disco e de 14,5 ± 0,9 mm na técnica do poço, porém não inibiu o crescimento da EGB Conclui-se que o alho in natura apresentou melhor efeito inibitório frente às cepas de Ca e de EGB.

This study aimed to evaluate the antimicrobial activity of fresh garlic (Liliaceae Allium sativum) and its aqueous extracts against Candida albicans (Ca) and group B Streptococcus (GBS). Fresh garlic and its aqueous extract in concentrations of 30% and 170% were evaluated for their antimicrobial activity using the agar diffusion technique. The results showed that fresh garlic showed a halo of inhibition of 55.3 ± 2.6 millimeters (mm) towards Ca and 27.1 ± 2.6 mm towards GBS while the inhibition halo of miconazole was 24 ± 0.5 mm and the inhibition halo of Penicillin G was 29.8 ± 0.3 mm. The aqueous extract of garlic in the concentration of 30% showed no antimicrobial activity towards Ca and GBS The aqueous extract of garlic at 170%, showed a halo of inhibition towards Ca, of 11.3 ± 0.7 mm in the disk technique and 14.5 ± 0.9 mm in the well technique, but did not inhibit the growth OF GBS We conclude that the fresh garlic showed a better inhibitory effect against the strains of Ca and GBS.

Chemical characterization of the Allium sativum and Origanum vulgare essential oils and their inhibition effect on the growth of some food pathogens / Caracterização química e efeito inibitório dos óleos essenciais de Allium sativum e Origanum vulgare frente ao crescimento de alguns patógenos de alimentos

This study sought to evaluate the chemical composition of the Allium sativum and Origanum vulgare essential oils and their effect on the growth inhibition of microorganisms, such as P. aeruginosa, S. Choleraesuis, A. flavus, A. niger and P. simplicissimum, important food contaminants. The main constituents of the oregano essential oil were 4-terpineol (27.03%), γ-terpinene (20.04%), and β-cymene (6.34%), and the main constituents of the garlic essential oil were diallyl trisulfide (38, 81%), diallyl disulfide (25.23%), and methyl allyl trisulfide (12.52%). Inhibition zones were formed in in vitro tests on the bacteria S. Choleraesuis and P. aeruginosa, except for A. sativum against P. aeruginosa. The inhibition of mycelial growth caused by the oregano essential oil occurred with the concentrations of 0.10, 0.03 and 0.05 mg mL-1 for the A. flavus, A. niger and P. simplicissimum fungi, respectively. The CMI for the garlic oil began at the 0.03 mg mL-1 concentration for all species of fungi. The oils presented an inhibitory effect against the microorganisms studied and constitute an alternative for microbiological control in food.

Objetivou-se avaliar a composição química e o efeito inibitório dos óleos essenciais de Allium sativum e Origanum vulgare frente ao crescimento dos micro-organismos Pseudomonas aeruginosa, Salmonella Choleraesuis, Aspergillus flavus, Aspergillus niger e Penicillium simplicissimum, importantes patógenos causadores de contaminações em alimentos. Para quantificação e identificação dos constituintes químicos dos óleos, utilizou-se cromatógrafo gasoso acoplado a espectrômetro de massas. Os principais constituintes do óleo essencial de orégano foram o 4-terpineol (27,03%), γ-terpineno (20,04%), β-cimeno (6,34%), e do alho, o dialil trissulfeto (38,81%), dialil dissulfeto (25,23%), metil alil trissulfeto (12,52%). Os resultados dos testes in vitro sobre as bactérias S. Choleraesuis e P. aeruginosa indicaram a formação de halo de inibição e revelaram o efeito inibitório para os referidos óleos, exceto para o óleo de A. sativum frente a P. aeruginosa. Para os fungos A. flavus, A. niger e P. simplicissimum a inibição do crescimento micelial provocada pelo óleo essencial de orégano ocorreu a partir das concentrações de 0,10, 0,03 e 0,05 µg mL-1, respectivamente, sendo que a CMI para o óleo de alho iniciou-se a partir da concentração 0,03 µg mL-1 para todas as espécies de fungos. Foi possível verificar que os óleos possuem efeito inibitório sobre os microrganismos estudados, sendo, portanto, uma alternativa no controle microbiológico de alimentos.

Soluções de alho (Allium sativum L. ) no controle de nematódeos gastrintestinais em bovinos jovens da raça Holandesa / Garlic (Allium sativum L. ) solutions in control of gastrointestinal nematodes in young Holstein cattle

Para avaliar o efeito da atividade anti-helmíntica do alho suplementado, foram utilizadas 24 bezerras e novilhas da raça Holandesa, naturalmente infectadas. As soluções foram preparadas triturando-se o alho, (50%), mais água ou álcool 92º, (50%), administrando-se oralmente aos animais. Os tratamentos (T) foram constituídos pelo grupo controle negativo (T1); extrato alcoólico de alho a 60g e 120g/100Kg de peso vivo (T2) e (T3); extrato aquoso de alho a 60 e 120g/100kg de peso vivo (T4) e (T5); e o grupo controle positivo com albendazol a 10% (T6). Os tratamentos fitoterápicos foram repetidos a cada 14 dias, caso a infecção fosse superior a 400 ovos por grama de fezes (OPG). A técnica de coprocultura quantitativa e qualitativa foi empregada para avaliar a eficácia anti-helmíntica dos tratamentos. Foram observadas diferenças entre os grupos controle e tratados para OPG e na porcentagem relativa de larvas infectantes e desenvolvimento larval. O uso das soluções de alho demonstrou controle parcial de nematódeos gastrintestinais.

Twenty four Holstein calves and heifers naturally infected were used to evaluate the effect of garlic supply on helminth control. The solutions consisted to triturated garlic, (50%), plus water or alcohol 92º, (50%), orally-administrable on the animals. Treatments (T) consisted of a negative control (T1), garlic at 60 (T2) and 120g on alcoholic extract (T3); 60 (T4) and 120g on aqueous extract/100kg of life weight (T5) and the positive control with albendazol at 10% (T6). The phytotherapic treatments were repeated after 14th day if the infection was superior to 400 eggs per gram of faeces (EPG). The quantitative and qualitative coproculture technique was performed to evaluate the anthelmintic efficacy of the treatments. Differences between treated and control groups were observed in EPG and in relative percentage of infective larvae and the larval development. Partial control was found with the garlic solutions on gastrointestinal nematodes.

Low-temperature conditioning of "seed" cloves enhances the expression of phenolic metabolism related genes and anthocyanin content in 'Coreano' garlic (Allium sativum) during plant development.

Low-temperature conditioning of garlic "seed" cloves accelerated the development of the crop cycle, decreased plant growth, and increased the synthesis of phenolic compounds and anthocyanins in the outer scale leaves of the bulbs at harvest time, leading to 3-fold content increase compared with those conditioned at room temperature. Cold conditioning of "seed" cloves also altered the anthocyanin profile during bulb development and at harvest. Two new anthocyanins are reported for the first time in garlic. The high phenolics and anthocyanin contents in bulbs of plants generated from "seed" cloves conditioned at 5 °C for 5 weeks were preceded by overexpression of some putative genes of the phenolic metabolism [6-fold for phenylalanine ammonia lyase (PAL)] and anthocyanin synthesis [1-fold for UDP-sugar:flavonoid 3-O-glycosyltransferase (UFGT)] compared with those conditioned at room temperature.

Effects of dietary garlic (Allium sativum Linn) supplementation on body weight and gut morphometry of commercial broilers / Efectos de la suplementación dietética de ajo (Allium sativum Linn) sobre el peso corporal y la morfometría intestinal de los pollos de engorde comercial

The effect of garlic on the absorptive surface of the small intestine of broilers was investigated towards elucidating its mechanism of growth promotion. One hundred day-old Arbor acre broilers were reared in 4 separate groups of twenty-five each. Broiler diet was supplemented with graded doses of garlic meal viz: 0 percent - group A; 0.125 percent - group B; 0.25 percent - group C; 0.5 percent - group D. Feed conversion ratio (FCR) was determined at 6 week-old. At 8 week-old, five broilers/group were selected randomly, euthanized and sections of the jejunum were harvested for histological examination. Villi lengths, widths and cryptal depths were determined. Mean body weight at 8 weeks old was highest in group B (1930 +/- 41g) and least in group A (1850 +/- 92g). FCR was highest in group D (4.34) and least in group B (3.8). Mean villi length, villi width and cryptal depth were highest (p<0.05) in group B i.e. 39.3 +/- 2.3 mm, 7.64 +/- 1.6 mm and 23.0 +/- 1.6 mm, respectively, indicating increased absorptive surface area. It was concluded that garlic meal supplementation at 0.125 percent in the diet of commercial broilers improved body weight gain and FCR by increasing villi length, villi width and cryptal depth.

Fue investigado el efecto del ajo sobre la superficie de absorción del intestino delgado de pollos de engorde para dilucidar su mecanismo de promoción del crecimiento. Cien pollos pollos de engorde Arbor acres de cien días de edad fueron criados en 4 grupos. La dieta de los pollos se complementó con dosis graduales de ajo en: 0 por ciento - el grupo A; 0,125 por ciento - el grupo B, 0,25 por ciento - el grupo C y 0,5 por ciento - el grupo de alimentación D. El índice de conversión alimenticia (ICA) se determinó a las 6 semanas de edad. A las 8 semanas de edad, 5 pollos de cada grupo fueron seleccionados al azar, se eutanizaron y secciones del yeyuno fueron preparadas para el examen histológico. Fueron determinadas la longitud y el ancho de las vellosidades, junto a la profundidad de las criptas. La media de peso corporal a las 8 semanas fue mayor en el grupo B (1930 +/- 41 g) y menor en el grupo A (1850 +/- 92 g). El ICA fue mayor en el grupo D (4,34) y menor en el grupo B (3,8). La media de longitud de las vellosidades, ancho de las vellosidades y profundidad de las criptas fueron mayores (p <0,05) en el grupo B es decir, 39,3 +/- 2,3 mm, 7,64 +/- 1,6 mm y 23,0 +/- 1,6 mm, respectivamente, indicando mayor área de superficie de absorción. Se concluyó que los suplementos de ajo en concentración del 0,125 por ciento en la dieta de los pollos de engorde comerciales mejoró la ganancia de peso corporal y el ICA mediante el aumento de longitud y ancho de las vellosidades, junto a la profundidad de las criptas.

Extrato de alho no controle in vitro e in vivo da antracnose da videira / Garlic extract in the in vitro and in vivo control of anthracnose of grapevine

O objetivo deste trabalho foi avaliar a eficiência in vitro e in vivo do extrato bruto de alho no controle da antracnose da videira (Elsinoe ampelina). No primeiro experimento in vitro, adicionaram-se doses de 0, 5, 10, 15, 20, 25 ou 30 mL L-1 de extrato bruto de alho em meio batata-dextrose-ágar (BDA) antes da esterilização em autoclave e em meio fundente. Após 3, 5, 7 e 9 dias de incubação a 24 ± 2ºC e fotoperíodo de 16 horas, mensurou-se o crescimento micelial de E. ampelina. No segundo experimento in vitro, repetiu-se a metodologia de adição de extrato em meio fundente acrescentando 2,5 mL L-1 de óleo vegetal e uma testemunha absoluta somente com BDA. Avaliação da germinação de E. ampelina foi realizada após duas horas e após quatro horas de incubação a 24ºC e luz constante. O delineamento experimental utilizado para os experimentos in vitro foi inteiramente casualizado, com quatro repetições e parcela experimental constituída por uma placa de Petri. No experimento a campo, logo após a poda da videira cv. Isabel pulverizou-se semanalmente, sobre as folhas da planta, as doses de extrato bruto de alho acrescida do óleo, exceto na testemunha absoluta (sem tratamento). A partir dos primeiros sintomas da antracnose da videira, avaliou-se a severidade que foi expressa em área abaixo da curva do progresso da doença (AACPD). O delineamento foi em blocos ao acaso com cinco repetições. Constatou-se que o extrato bruto de alho reduziu o crescimento micelial do patógeno, principalmente ao adicioná-lo em meio de cultura, antes da esterilização, quando expressou o máximo potencial antifúngico. Ao adicionar o óleo vegetal às doses de extrato, constatou-se inibição total nas doses de 25 ou 30 mL L-1. Este efeito aditivo entre esses compostos também foi constato no teste de germinação de E. ampelina. Em condições de campo, o extrato bruto de alho reduziu a AACPD em 83,59% na dose de 25 mL L-1.

The aim of this study was to evaluate the in vitro and in vivo efficacy of the crude extract of garlic in controlling anthracnose of grapevine (Elsinoe ampelina). In the first experiment in vitro, 0, 5, 10, 15, 20, 25 or 30 mL L-1 crude extract of garlic were added to potato-dextrose-agar medium (PDA) before autoclaving for sterilization and to melting media. After 3, 5, 7 and 9 days of incubation at 24 ± 2ºC and photoperiod of 16 hours, the mycelial growth of E. ampelina was measured. In the second experiment in vitro, we repeated the methodology of adding the extract to the melting medium plus 2.5 mL-1 of vegetable oil and an absolute control with PDA only. After two and four hours of incubation at 24ºC and constant light, germination of E. ampelina was assessed. The experimental design for in vitro experiments was completely randomized with four replicates and the experimental plot consisted of a Petri dish. In the field experiment, after pruning of the grapevine cv. Isabel, the levels of crude extract of garlic plus oil were weekly sprayed on the leaves of the plant, except on the absolute control (no treatment). From the first symptoms of anthracnose of grapevine, the severity that was expressed as area under the disease progress curve (AUDPC) was evaluated. The design was in randomized blocks with five replicates. The crude extract of garlic reduced the mycelial growth of the pathogen, especially when added to the culture medium prior to sterilization, when it expressed its maximal antifungal potential. When the vegetable oil was added to the extract levels, there was complete inhibition at the levels 25 or 30 mL L-1. This additive effect of these compounds was also noted for the germination test of E. ampelina. Under field conditions, the crude extract of garlic reduced the AUDPC by 83.59% at 25 mL L-1.

Preconcentration and determination of tellurium in garlic samples by hydride generation atomic absorption spectrometry.

A procedure for the determination of traces of total tellurium (Te) in garlic (Allium sativa) is described that combines hydride generation atomic absorption spectrometry with preconcentration of the analyte by coprecipitation. The samples, each spiked with lanthanum nitrate (20 mg/L), are introduced into an Amberlite XAD-4 resin and mixed with ammonium buffer (pH 9.1). Te is preconcentrated by coprecipitation with the generated lanthanum hydroxide precipitate. The precipitate is quantitatively collected in the resin, eluted with hydrochloric acid, and then transferred into the atomizer device. Considering a sample consumption of 25 mL, an enrichment factor of 10 was obtained. The detection limit (3sigma) was 0.03 microg/L, and the precision (relative standard deviation) was 3.5% (n = 10) at the 10 microg/L level. The calibration graph using the preconcentration system for Te was linear with a correlation coefficient of 0.9993. Satisfactory results were obtained for the analysis of Te in garlic samples.

Involvement of calcium in the cardiac depressant actions of a garlic dialysate.

In order to elucidate a possible role for calcium on the negative cardiotropic effects of a garlic (Allium sativum L., Liliaceae) dialysate in rat atria we studied: (a) the effects of our extract 15 min after preincubation with high and low concentrations of extracellular calcium ([Ca2+]o) on left and right activity of rat atria. The negative inotropism of garlic dialysate increased with calcium 0.75 mM; in contrast, high level of calcium (4.5 mM) induced a significant reduction of this depressant effect. None of these treatments modified the negative chronotropism of garlic; (b) nifedipine (10(-9) to 10(-7) M, verapamil (10(-9) to 10(-7) M) and diltiazem (10(-9) to 10(-7) M) induced a concentration-dependent synergism of the log concentration-effect of garlic dialysate on left atria. Verapamil and diltiazem (10(-7)M), but not nifedipine increased the inhibitory chronotropism of garlic in right atria; (c) negative inotropic and chronotropic effects demonstrated by nifedipine (1 x 10(-10) to 1.1 x 10(-6) M) were antagonized as expected by preincubation with Bay K-8644. Depressant actions of garlic were not modified with this pretreatment. These results suggest that the negative inotropic effect of our garlic dialysate is related to [Ca2+]o availability. It is possible that a restriction of intracellular calcium contributes to this effect. However, the negative chronotropic effect of garlic is scarcely affected by these modifications.

Diuretic and natriuretic effects of chromatographically purified fraction of garlic (Allium sativum).

The intravenous administration of chromatographically purified fractions of garlic (2, 4 and 6 micrograms/kg dry weight) to anaesthetized rabbits elicits dose-dependent diuretic-natriuretic responses which reach a maximum 60 min after injection, and return to basal levels after 90 min. A gradual decrease in heart rate, but not in arterial blood pressure was observed during the course of the experimental periods. The electrocardiogram was not affected.