Protective Effect Of Chemical Components Of Garlic On Chemical Liver Injury In Mice

Objective:To analyze and determine the antioxidant activity of garlic inactive enzyme system and garlic enzyme activation system;To establish a qualitative and quantitative analysis of sugar and crude polysaccharide in garlic;To study the protective effect of various chemical components of garlic on chemical liver injury in mice and its preliminary mechanism.Methods:The anti-oxidative activities and garlic enzyme system in garlic enzyme activation system were determined by 1-diphenyl picryl phenyl hydrazine?DPPH·?method.The anthrone-sulfuric acid method was used to determine the content of total sugars in garlic and crude polysaccharide extracts.The Thin Layer Chromatography was used to identify the sugars in garlic and crude polysaccharides.HPLC-RID was used to determine the extraction of garlic and crude polysaccharides Contents of monosaccharides and oligosaccharides.KM mice were used as the research object,the mouse model of acute chemical liver injury was established by Concanavalin A.According to the commercially available garlic health foodstuffs with alliin as the index,three ingredients of high,medium and low garlic The dose group was given silibinin as the positive drug,and the blank control group and the model group were set up.After the experiment,the liver was taken for histopathological analysis,and the liver index,AST,ALT and LDH activities in serum and liver were measured.Using KM mice as the research object,the mouse model of acute chemical liver injury was established by using concanavalin A.The mice were treated with alliin,allicin,pyruvic acid and garlic raw materials in the same way Liver injury,liver and spleen index,AST,ALT,SOD,GSH,iNOS,TNF-?,IL-1?and IFN-.To garlic crude polysaccharide as raw material,the same method of chemical liver injury in mice,liver and spleen index,AST,ALT,GSH,IFN-?,liver pathological examination..Results:1.The inhibitory concentrations of garlic inactivation system and garlic inactivation system were 0.058mg/mL and 0.068mg/m L,respectively.The results of thin layer bioautography analysis of antioxidant activity in garlic showed that alliin And the other amino acids and polysaccharides to be identified have antioxidative activity.Allicin from garlic enzyme activating system and another sulfur-containing compound to be identified have antioxidant activity.2.Anthrone-sulfuric acid method was used to determine total sugar content of garlic in five different altitudes from 20.9%to 26.3%and crude polysaccharide extract content to 75.2%.TLC identification showed that the main sugars in garlic were fructose,sucrose,sugarcane Fructose,sugarcane tetrasaccharide and polysaccharide,crude polysaccharide extract contains fructose and polysaccharide;HPLC-RID method for the determination of sugar in garlic,methodological study,linearity,precision,repeatability,stability and The RSD of the recovery was basically in line with the requirements.The fructose content of five different altitudes was 0.34⁰.54mg/g,the content of sucrose was 6.54⁸.74 mg/g,the content of cane sugar was 0.45⁰.61 mg/g,0.04⁰.15 mg/g.Fructose content of crude polysaccharide extract was 68 mg/g.sucrose content was 28 mg/g.3.Compared with the model group,the positive drug group and garlic raw three dose group can significantly change the morphology of hepatocytes and inflammatory cell infiltrationreduce the AST and ALT activity in serum and liver?P<0.05?in a dose-dependent manner.4.The positive drug group,garlic raw material group,alliin group,allicin group and pyruvate group can reduce the activity of AST and ALT in mouse liver?P<0.05?.The raw garlic group increased SOD,GSH and iNOS in the liver of mice,and decreased the serum IFN-??P<0.05?.The alliin group increased the content of SOD and the iNOS in the liver?P<0.05?,and decreased the levels of TNF-?and IFN-?in the serum?P<0.05?.Allicin increased GSH and iNOS in the liver?P<0.05?,and decreased the levels of TNF-?,IL-1?and IFN-?in the serum?P<0.05?.Pyruvate increased GSH and iNOS in the liver?P<0.05?.The positive drug group decreased the iNOS in the liver?P<0.05?,and decreased the levels of TNF-?,IL-1?and IFN-?in the serum?P<0.05?.,significantly change the morphology of hepatocytes and inflammatory cell infiltration.The concentration of H₂S in the liver increased by 43%,55%and 157%,respectively,compared with the model group?P<0.05?after garlic,alliin and allicin were given.5.The garlic crude polysaccharide low-dose group could reduce the activity of AST and ALT in serum and liver?P<0.05?,increase the GSH in liver and decrease the level of TNF-?in serum?P<0.05?,and significantly change the morphology and inflammation of hepatocyte Sexual cell infiltration.Conclusion:1.Antioxidant activity in the enzyme system is alliin and to be identified amino acids,polysaccharides,garlic enzyme activation system has antioxidant activity of allicin and to be identified with a Sulfur compounds.This shows that the intact garlic is alloxan-resistant by the reaction of alliinase and alliinase in different compartments with high temperature,acid and other strong acid environment.2.The established thin layer chromatography and HPLC-RID method can be used for the identification and content determination of fructose,sucrose,cane sugar trisaccharide and cane sugar tetrasaccharide in garlic.The method is accurate and reliable with good reproducibility,Food quality control methods.3.Garlic has a protective effect on chemical liver injury in mice,and its material basis is alliin,allicin,crude polysaccharide extract,the initial mechanism of liver protection and antioxidant stress and inhibit the secretion of inflammatory cytokines,Alliin,allicin and crude polysaccharide extracts involved in antioxidant stress response with the enzyme system in the early alliin,polysaccharides and alliin system allicin has antioxidant activity of the results of the study,allicin,Alliin protects the liver from being transformed into H₂S-mediated in vivo.The hepatoprotective effect and preliminary mechanism of garlic chemical constituents provide basic experimental evidence for the subsequent development of health foods and pharmaceuticals.