Oral aged garlic (Allium sativum) alleviates ulcerative colitis in mice by improving gut homeostasis

Aged garlic, obtained by heating raw garlic (Allium sativum) under high temperature and controlled humidity for a period, possesses a wide range of bioactivities, but its role in ulcerative colitis and its mechanism are not fully elucidated. We investigated the bioactive constituents in aged garlic (AG) and explored the effect of oral AG delivery on DSS-induced murine colitis. The results revealed that the aging process up-regulated anti-oxidative, anti-inflammatory and anti-microbial compounds such as dihydrocaffeic acid, 5-acetylsalicylic acid, verticine, S-allyl-L-cysteine and D-fucose. Oral AG obviously alleviated colitis, reducing colon damage and enhancing anti-oxidative and anti-inflammatory effects. Escherichia coli and Streptococcus equinus dramatically were enriched in the colon of mice with colitis that were strongly associated with Parkinson's disease, bacterial invasion of epithelial cells, aerobactin biosynthesis, and heme biosynthesis, but a distinct AG-mediated alteration in the colon due to increasing abundance of Akkermansia muciniphila, Lactobacillus sp. L-YJ, Bifidobacterium breve, Blautia wexlerae, Desulfomicrobium sp. P100A, and Lentilactobacillus hilgardii was observed. Next, we demonstrated that colonic microbiome reconstruction by oral AG significantly increased the production of short-chain fatty acids such as acetic acid, propionic acid, isobutyric acid, and isovaleric acid. This study provides the first data indicating that oral AG ameliorates colonic inflammation in a gut microbiota-dependent manner. Our findings provide novel insights into the AG-mediated remission of colitis and AG as a functional food for modulating the gut microbiota to prevent and treat colitis.