Potential of Single Garlic to Prevent Pro Inflammatory Macrophage and Inflammation in HFD Mice
Putri Diyah Anggraini | Miftahul Mufinadiroh | Hendra Susanto | Betty Lukiati | Sri Rahayu Lestari
A high-fat-enriched diet causes an increase in the level of oxidized LDL (Ox-LDL) in the blood. The presence of Ox-LDL will activate macrophages to secrete pro-inflam-matory cytokines and lead to severe inflammation. Single bulb garlic has a potential anti-inflammatory effect due to of high-fat diet. This research aimed to investigate the effect of single bulb garlic extract (SBGE) on the pro-inflammatory cytokines TNF-α(CD11b+TNF-α+) and IL-1b (CD11b+IL-1b+) in the spleen, spleen weight,and TNF-α secretion in HFD mice. Twenty-four mice were divided into six groups: normal (healthy mice); HFD (HFD mice without any treatment); HFD + Simvastatin (HFD mice receiving simvastatin); HFD + SBGE 100; HFD + SBGE 200; and HFD + SBGE 400 (HFD mice receiving 100, 200, and 400 mg/kg BW of SBGE for 4 weeks). Blood serum was collected at the end of treatment, and macrophage was isolated from the spleen. The relative number of CD11b+TNF-α+and CD11b+IL-1b+were examined using flow cytometry.SBGE treatment significantly (p<0.05) reduced the spleen weight and the relative number of CD11b+TNF-α+and CD11b+IL-1b+in the spleen of HFD mice. SBGE treatment also prevents the elevation of TNF-α levels in the blood serum. The optimal dose of SBGE to diminish the relative number of CD11b+TNF-α+, CD11b+IL-1b+in the spleen,andTNF-α in the serum was 100 mg/kg BW.
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