Methanol extract of black garlic protects against hyperuricemia by xanthine oxidase inhibitory activity in-vitro

Abdul Aziz Setiawan*, Shirly Kumala, Dian Ratih L, Nancy Dewi Yuliana, Ari Yuniarto

Faculty of Pharmacy, Muhammadiyah A R Fachruddin University, Tangerang, Indonesia

Refer this article

Abdul Aziz Setiawan, Shirly Kumala, Dian Ratih, Nancy Dewi Yuliana, Ari Yuniarto, 2024. Methanol extract of black garlic protects against hyperuricemia by xanthine oxidase inhibitory activity in-vitro. Journal of medical pharmaceutical and allied sciences, V 13 - I 4, Pages - 6663 – 6668. Doi: https://doi.org/10.55522/jmpas.V13I4.6622.

ABSTRACT

Garlic (Allium sativum L.) has been used as a medicative food for a long time. However, some individuals are averse to raw garlic owing to its pungent taste and aroma. As a result, a variety of garlic formulations have been created to minimize these characteristics without reducing their functions. Extensive in vitro and in vivo research has shown that black garlic has several benefits, including anti-oxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-diabetic, anti-allergic, cardioprotective, and hepatoprotective characteristics. However, it remains unclear which compounds are active ingredients in the extract and the contributions of the main identified compounds to the extract's XO inhibitory activity are unknown. This study aims to look into the potent XO inhibitors found in black garlic methanol extract. The research methodology is experimental, involving the inhibition of xanthine oxidase activity, specifically measuring the amount of uric acid formed during the reaction catalyzed by xanthine oxidase. This is accomplished in vitro via enzymatic reactions and spectrophotometric measurements. The Maillard reaction is responsible for the production of black color in garlic, and it is influenced by heating temperature, humidity, and fermentation time. Starting on the 17th day of the fermentation process, the brownish intensity of the garlic samples heated at 70 ° C and 90% humidity changed to brown. The optimum concentration is 0.3 units/mL at an optimum temperature of 30oC and an optimum pH of 8.0 at a substratum concentration of 0.30 mM at a wavelength of 284 nm. The activity of the xanthine oxidase enzyme was inhibited by allopurinol at various concentrations, with allopurinol having the highest percentage inhibition value of 78.74 percent at a concentration of 10 ppm. The present study showed that meanwhile, the highest inhibition occurred on the 29th day of fermentation, with a percentage value of 68.01 percent, and decreased the next day.

Keywords:

Black garlic, Fermentation, Hyperuricemia, Xanthine oxidase.

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