Garlic extract exhibits antiamyloidogenic activity on amyloid‐beta fibrillogenesis: relevance to Alzheimer's disease

Abstract

Alzheimer's disease is characterized pathologically by the deposition of amyloid plaques. Fibrillar Abeta is the principal component of amyloid plaques in the brain of AD patients. The prevention of Abeta aggregation or dissolution of fibrillar Abeta has clinical significance. The present communication examined in vitro the antiamyloidogenic properties of garlic extract. The effects of aqueous garlic extract (both fresh and boiled) on Abeta aggregation and defibrillation were studied by thioflavin-T based fluorescence assay, transmission electron microscopy and SDS-polyacrylamide gel electrophoresis. The aqueous fresh garlic extract not only inhibited Abeta fibril formation in a concentration and time dependent manner but was also able to defibrillate Abeta preformed fibrils. The maximum defibrillization was observed after 2-3 days of incubation. The boiled aqueous garlic extract also retained its antiamyloidogenic activity. This indicated that antiamyloidogenic activity of garlic extract is non-enzymatic, i.e. proteases present in garlic did not degrade Abeta in solution. However, the fibril degrading ability of boiled garlic extract was significantly lost. The findings suggest that consumption of garlic may lead to inhibition of Abeta aggregation in human brain.