Natural Garlic Organosulfur Compounds Prevent Metabolic Disorder of Lipid and Glucose by Increasing Gut Commensal Bacteroides acidifaciens,Journal of Agricultural and Food Chemistry

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Natural Garlic Organosulfur Compounds Prevent Metabolic Disorder of Lipid and Glucose by Increasing Gut Commensal Bacteroides acidifaciens
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2022-05-06 , DOI: 10.1021/acs.jafc.2c00555
Keyu Chen ₁ , Yasushi Nakasone ₂ , Shuhan Yi ₁ , Hisham R Ibrahim _{1,

3} , Kozue Sakao _{1,

3} , Md Amzad Hossain _{1,

4} , De-Xing Hou _{1,

3}

Affiliation

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 Bacteroides acidifaciens. Molecular analysis indicated that garlic OSCs inhibited dyslipidemia and fatty liver by increasing taurine and subsequently promoting hepatic fatty acid β-oxidation. In parallel, garlic OSCs could meliorate glucose homeostasis by inhibiting dipeptidyl peptidase-4 (DPP-4) and hepatic gluconeogenesis. In vitro bacterial culture experiments revealed that garlic OSCs directly increased the growth of gut Bacteroides acidifaciens. 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 of Bacteroides acidifaciens and the consequent increase in taurine.

中文翻译：

天然大蒜有机硫化合物通过增加肠道共生拟杆菌酸来预防脂质和葡萄糖代谢紊乱

许多关于大蒜对肠道微生物群影响的报道表明，大蒜制备过程中蒜氨酸酶的作用会破坏活性大蒜有机硫化合物 (OSC)。在这项研究中，大蒜蒜氨酸酶被灭活以获得稳定的大蒜 OSC。用诱导脂质和葡萄糖代谢紊乱的西方饮食 (WD) 喂养 C57BL/6J 小鼠的实验表明，稳定的大蒜OSCs 通过增加肠道酸性拟杆菌的相对丰度来预防这种紊乱。分子分析表明，大蒜 OSCs 通过增加牛磺酸并随后促进肝脏脂肪酸 β-氧化来抑制血脂异常和脂肪肝。同时，大蒜 OSC 可以通过抑制二肽基肽酶 4 (DPP-4) 和肝糖异生来改善葡萄糖稳态。体外细菌培养实验表明，大蒜 OSCs 直接增加了肠道酸性拟杆菌的生长。本研究结果表明，大蒜 OSCs 对 WD 诱导的代谢紊乱的预防作用的分子机制归因于酸拟杆菌的生长增强和随之而来的牛磺酸的增加。

更新日期：2022-05-06

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