Diallyl trisulphide inhibits adipogenesis in 3T3-L1 adipocytes through lipogenesis, fatty acid transport, and fatty acid oxidation pathways

Wei Tang Chang, Chi Hao Wu, Chin Lin Hsu

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Garlic and its related products (such as black garlic) exhibit multiple biological functions and attributed to the presence of organo-sulphur compounds. The aim of this study was to investigate the inhibitory effects of garlic-derived organo-sulphur compounds [including diallyl sulphide (DAS), diallyl disulphide (DADS), diallyl trisulphide (DATS), S-allylcysteine (SAC), and S-allyl-L-cysteine sulphoxide (alliin)] on adipogenesis in 3T3-L1 adipocytes. The result indicated that DATS significantly decreased the intracellular triacylglycerol, oil red O-stained material (OROSM), and glycerol-3-phosphate dehydrogenase (GPDH) activity and significantly increased the adiponectin production in 3T3-L1 adipocytes. Real-time RT-PCR analysis showed that DATS decreased the gene levels of adipogenesis (C/EBPα, PPARγ, ACC, and FAS), fatty acid transport (aP2, CD36, and LPL), and adipocytokines (leptin, MCP-1, PAI-1, and resistin), and increased the gene levels of fatty acid oxidation (PGC-1β and UCP1) and adiponectin in 3T3-L1 adipocytes. DATS is capable of inhibiting adipogenesis in 3T3-L1 adipocytes possibly through regulation of gene levels of lipogenesis, lipolysis, and adipokines.

Original languageEnglish
Pages (from-to)414-422
Number of pages9
JournalJournal of Functional Foods
Volume16
DOIs
Publication statusPublished - Jun 1 2015

    Fingerprint

Keywords

  • 3T3-L1 adipocytes
  • Adipogenesis
  • Diallyl trisulphide
  • Fatty acid oxidation
  • Lipogenesis

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this