Steamed garlic attenuates ulcerative colitis in mice by modulating the MAPK signaling pathway and improving intestinal homeostasis.

Abstract

ETHNOPHARMACOLOGICAL RELEVANCE: Ulcerative colitis (UC) is a modern medical concept associated with diarrhea and dysentery following its clinical manifestations. Garlic (Allium sativum L., Amaryllidaceae), a spice and condiment used globally, is a food and a traditional medicine. Ancient records highlight the use of garlic in treating diarrhea and dysentery, identifying its potential therapeutic role in UC. However, raw garlic may cause gastrointestinal discomfort. Nevertheless, the differences between raw and steamed garlic in alleviating UC remain unclear. AIM OF THE STUDY: To elucidate the differences between raw and steamed garlic and investigate the potential mechanisms underlying UC alleviation using steamed garlic. MATERIAL AND METHODS: Garlic's composition was investigated qualitatively and quantitatively. A UC mouse model was established to evaluate the effects of raw and steamed garlic on UC mice. The evaluation included two aspects: pharmacodynamics and intestinal barrier protection. Additionally, the mechanisms by which steamed garlic alleviates UC were explored using network pharmacology and bacterial community sequencing. RESULTS: The results showed that steamed garlic reduced inflammatory cytokines, protected the intestinal barrier, regulated the mitogen-activated protein kinase signaling pathway, and modulated the intestinal microbiota more effectively. Steaming changed the chemical composition, increasing alliin and decreasing allicin. Beneficial bacteria were positively associated with therapeutic effects, and harmful bacteria were negatively related. CONCLUSION: The research shows that steamed garlic can be used to prevent and treat UC, offering a natural, cost-effective, and safe alternative, while guiding future research on its optimal intake and metabolism in the body for better use in daily diets against UC.