Phytochemical profiling and mechanistic evaluation of black garlic extract on multiple sclerosis rat model

Abstract

Black garlic aqueous-ethanol extract (BGE) was evaluated for its antioxidant and anti-inflammatory effects in multiple sclerosis induced-rat model. It was also analyzed using high-performance liquid chromatography-mass spectrometry (HPLC-MS), where fifteen compounds were identified, as aminobutyric acid and S-allyl-cysteine. The extract was standardized to citric acid content (4.77 mg/g extract), and its hexane fraction was analyzed by gas chromatography-mass spectrometry (GC-MS), revealing mainly methyl 9E,12E-octadecadienoate, and ethyl palmitate. BGE administration in MS-induced groups showed significant amelioration in biochemical parameters through ELISA assessment of brain IL-10, TNF, α-2 macroglobulin, ERK1, ERK2, MAP2, MBP, and Nrf2 markers; decreased pro-inflammatory markers and elevated antioxidant parameters. Histopathological assessment of BGE-receiving rats’ brains showed less demyelination, and enhanced cognition. A molecular docking study showed that γ-glutamyl-S-methyl-cysteine sulfoxide, S-allyl cysteine, aminobutyric acid, and palmitic acid ethyl ester have good affinities to inducible nitric oxide synthase (iNOS). BG can be further investigated for beneficial potential in MS disease.