Effects of black garlic on acetic acid-induced ulcerative colitis model in rats

This study aimed to evaluate the effectiveness of black garlic in an acute experimental colitis model induced by 5% acetic acid. Twenty-one Sprague Dawley rats, weighing between 250 and 300 g, were randomly divided into three groups: Group 1, Control Group (CG, n = 7); Group 2, Ulcerative Colitis Group (UCG, n = 7); and Group 3, Black Garlic Group (BGG, n = 7). On subsequent days, 275 mg/kg of black garlic dissolved in water was administered to the black garlic group via gavage on Days 0, 1, 2, 3, and 4. At the end of the study, tissue levels of oxidants and antioxidants, including MDA, GSH, and CAT, as well as interleukins (IL-4, IL-6, and IL-10), were evaluated histopathologically using haematoxylin-eosin staining. Additionally, tissue apoptosis was assessed by measuring levels of c-Caspase-3, c-Caspase-9, Bax, Bcl-2, cytochrome c, and β-actin. Results showed increased MDA levels in the UCG groups but significant reductions in the BGG group (p < 0.01). Levels of CAT, GSH, and SOD also risen significantly in the BGG compared to UCG. While IL-6 levels were highest in the UCG group, IL-4 and IL-10 levels increased notably in the BGG group. Histopathological examination revealed more extensive mucosal damage caused by acetic acid in UCG, whereas BGG showed less damage and signs of regenerative recovery. As a result, it was concluded that black garlic contributed positively to treatment by exerting antioxidant, anti-inflammatory, and anti-apoptotic effects in an experimental model of acute colitis induced by acetic acid.