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KMID : 1161420220250100971
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Journal of Medicinal Food
2022 Volume.25 No. 10 p.971 ~ p.981
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Correlation Between Different Antidiarrheal Treatments and Changes in Chemical Components of Allii Sativi Bulbus Before and After Steaming Treatment Based on Flora Sequencing and In Vitro Experiments
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Li Yarong
Zhou Yaqian
Liu Huanjin
Wei Chenxu
Chen Shuli
Hua Zhengying
Xu Yan
Wu Yu
Li Weidong
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Abstract
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We investigated the changes in the main active ingredients and pharmacodynamic differences in the therapeutic effect of garlic before and after steaming and the correlation between them. The main active ingredients in raw garlic products (RGPs) and steamed garlic products (SGPs) were determined by high-pressure liquid chromatography and ultraviolet spectroscopy. Acute rapid diarrhea (AD) and antibiotic-induced diarrhea (DD) models were established in rats, and each group was treated with RGP and SGP, respectively. The main chemical components of garlic changed before and after steaming. Garlicin and alliinase were only found in RGP, whereas only alliin was found in SGP. Both RGP and SGP contained garlic polysaccharides. For in vivo experiments on AD, the average rate of loose stools was 100.00?±?0.00, 31.55?±?11.76, and 19.14?±?6.62 in the RGP high-dose and SGP high-dose treatment groups, respectively; in DD, the rates were 91.11?±?14.40, 19.33?±?3.63, and 30.56?±?4.30, respectively (P?
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KEYWORD
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chemical components, diarrhea, garlic, intestinal flora, steamed
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