Immunostimulatory effects of -fermented garlic (Aglio): an in-depth and analysis.

This study evaluated the immunostimulatory potential of garlic fermented with (Aglio) and identified the underlying mechanisms using and models. Aglio significantly enhanced macrophage activity, with increased TNF-α (9.3-46.6 fold), MCP-1 (5.3-41.4 fold), IL-6 (2.1-32.1 fold), and IL-12 (1.1-5.5 fold) secretion compared to those of the standard garlic extract. This macrophage-stimulatory activity was associated with MAPK (ERK, JNK, and p38) and NF-κB (IκBα and p65) signaling pathway activation. Aglio significantly increased splenocyte proliferation (1.8-2.9 fold) and TNF-α (32.5-96.6 fold), IFN-γ (26.6-362.3 fold), GM-CSF (2.1-3.9 fold), and IL-6 (10.3-11.6 fold) secretion. Gene expression analysis revealed Th1-related upregulation and Th2- and Th17-related and downregulation, indicating a Th1-mediated splenocyte activation mechanism. Oral administration of Aglio (125 and 250 mg kg) to BALB/c mice increased splenocyte proliferation (2.1-3.3 fold) and elevated splenic cytokine (TNF-α, 1.9-2.7 fold; GM-CSF, 2.2-2.3 fold; IL-6, 1.9 fold) and antibody (IgA, 1.4-1.8 fold; IgG, 1.0-1.7 fold) levels. Aglio administration also increased serum TNF-α (2.1-3.3 fold), IL-6 (1.0-1.1 fold), and IgG (1.6-1.9 fold) levels. Nutrient analysis indicated that Aglio lacked detectable carbohydrates and had negligible protein and polyphenol contents compared to standard garlic extract, suggesting complete biotransformation during fermentation. These findings demonstrate Aglio-mediated immune activation, highlighting its potential as a functional food or nutraceutical agent for immune enhancement.