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

研究成果: 雜誌貢獻文章同行評審

11 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)414-422
頁數9
期刊Journal of Functional Foods
16
DOIs
出版狀態已發佈 - 六月 1 2015

ASJC Scopus subject areas

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

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