Protective Effect of Garlic (Allium sativum L.) Extracts Prepared by Different Processing Methods on DNA Damage in Human Leukocytes

摘要

DNA damage including base modifications, loss of base and breaks in DNA strands can occur by exposure to irradiation, smoking and several components of food. Unrepaired DNA damage is known to lead to cellular dysfunction, cell death, cancer, and otherdiseases such as arteriosclerosis and diabetes. The protective effect of garlic on oxidative stress induced DNA damage has been reported recently. In this study, we investigated the protective effect of garlic extracts prepared by different processing methods (raw garlic extracts, RGE; grilled garlic extracts, GGE; pickled garlic extracts, PGE) on leukocytic DNA damage using comet assay. Human leukocytes were incubated with ethanol and methanol extract of garlic at various concentrations (1, 5, 10, 50mug/mL), followed by oxidative stimull (200 muM H2O2 or 200 muM 4-hydroxynonenal (HNE)). The methanol and ethanol extracts of RGE, GGE, and PGE showed inhibitory activities of DNA damage induced by H2O2 or HNE. Especially methanol extract of RGE (ED_(60)13.3 mug/mL) had a higher antigenotoxic effect on H2O2 induced DNA damage than those of GGE (23.5 mug/mL) or PGE (24.5 mug/mL). HNE induced DNA damage tended to be effectively inhibited by the lower concentration of all garhc extracts. Therefore, garhcmight have protective effects against oxidative DNA damage regardless of processing methods (raw, grilled, pickled) which are the general consumed forms of garlic in Korea.