Garlic extract and its selected organosulphur constituents promote ileal immune responses ex vivo

Abstract The effects of garlic extract and three organosulphur compounds of garlic on intestinal immune responses in mice were investigated. Peyer’s patch (PP) cells were isolated from mice orally administered with garlic extracts or one of three organosulphur compounds (alliin, allicin, diallyl disulphide (DADS)). PP cells isolated from mice that had been orally injected with ethanol extract significantly produced interferon (IFN)-γ and interleukin (IL)-4. IL-2 production in PP cells was significantly reduced by hot-water and ethanol extracts from garlic. PP cells from mice administered with two organosulphur compounds, alliin or DADS (5 mg/kg/day), could produce IL-2, IFN-γ and IL-4, whereas allicin showed moderate activity. The enhancement activity of IL-2 and IFN-γ productions in PP cells by DADS was higher than those obtained by administration of alliin or allicin. Comprehensive analyses of genetic profiles in PP tissue from mice administered with ethanolic extracts, allicin or alliin revealed that oral administration of samples increased 68–144 genes and decreased 50–52 genes by ⩾1.8-fold. Analyses of clustering profiles of microarrays indicated that ethanol extract and alliin upregulated the expression of IFN-γ. These data showed that garlic and its organosulphur compounds stimulate de novo IFN-γ biosynthesis in PP cells, thereby promoting ileal immune responses.