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Abstract Title:

Natural Garlic Organosulfur Compounds Prevent Metabolic Disorder of Lipid and Glucose by Increasing Gut Commensal.

Abstract Source:

J Agric Food Chem. 2022 May 18 ;70(19):5829-5837. Epub 2022 May 6. PMID: 35522133

Abstract Author(s):

Keyu Chen, Yasushi Nakasone, Shuhan Yi, Hisham R Ibrahim, Kozue Sakao, Md Amzad Hossain, De-Xing Hou

Article Affiliation:

Keyu Chen

Abstract:

A number of reports of the effects of garlic on gut microbiota revealed that the active garlic organosulfur compounds (OSCs) are destabilized by the action of alliinase during garlic preparation. In this study, garlic alliinase was deactivated to obtain stable garlic OSCs. Experiments with C57BL/6J mice fed with lipid and glucose metabolic disorder-inducing Western diet (WD) revealed that stable garlic OSCs prevented the disorder by increasing the relative abundance of gut. Molecular analysis indicated that garlic OSCs inhibited dyslipidemia and fatty liver by increasing taurine and subsequently promoting hepatic fatty acidβ-oxidation. In parallel, garlic OSCs could meliorate glucose homeostasis by inhibiting dipeptidyl peptidase-4 (DPP-4) and hepatic gluconeogenesis.bacterial culture experiments revealed that garlic OSCs directly increased the growth of gut. The results of this study demonstrate that the molecular mechanism of the preventive effect of garlic OSCs on the WD-induced metabolic disorder is attributed to the enhanced growth ofand the consequent increase in taurine.

Study Type : Animal Study

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