Oi Y, Kawada T, Shishido C, Wada K, Kominato Y, Nishimura S, Ariga T, Iwai K
Laboratory of Nutrition Chemistry, Faculty of Home Economics, Kobe Women's University, Suma-ku, Kobe 654-8585, Japan.
J Nutr. 1999 Feb;129(2):336-42. doi: 10.1093/jn/129.2.336.
The effects of garlic supplementation on triglyceride metabolism were investigated by measurements of the degree of thermogenesis in interscapular brown adipose tissue (IBAT), and noradrenaline and adrenaline secretion in rats fed two types of dietary fat. In Experiment 1, rats were given isoenergetic high-fat diets containing either shortening or lard with or without garlic powder supplementation (8 g/kg of diet). After 28 d feeding, body weight, plasma triglyceride levels and the weights of perirenal adipose tissue and epididymal fat pad were significantly lower in rats fed diets supplemented with garlic powder than in those fed diets without garlic powder. The content of mitochondrial protein and uncoupling protein (UCP) in IBAT, and urinary noradrenaline and adrenaline excretion were significantly greater in rats fed a lard diet with garlic powder than in those fed the same diet without garlic. Other than adrenaline secretion, differences due to garlic were significant in rats fed shortening, also. In Experiment 2, the effects of various allyl-containing sulfides present in garlic on noradrenaline and adrenaline secretion were evaluated. Administration of diallyldisulfide, diallyltrisulfide and alliin, organosulfur compounds present in garlic, significantly increased plasma noradrenaline and adrenaline concentrations, whereas the administration of disulfides without allyl residues, diallylmonosulfide and S-allyl-L-cysteine did not increase adrenaline secretion. These results suggest that in rats, allyl-containing sulfides in garlic enhance thermogenesis by increasing UCP content in IBAT, and noradrenaline and adrenaline secretion.
通过测量肩胛间棕色脂肪组织（IBAT）的产热程度以及喂食两种膳食脂肪的大鼠体内去甲肾上腺素和肾上腺素的分泌情况，研究了补充大蒜对甘油三酯代谢的影响。在实验1中，给大鼠喂食等能量的高脂肪饮食，饮食中含有起酥油或猪油，添加或不添加大蒜粉（8克/千克饮食）。喂食28天后，补充大蒜粉的大鼠体重、血浆甘油三酯水平、肾周脂肪组织和附睾脂肪垫的重量显著低于未补充大蒜粉的大鼠。喂食含大蒜粉猪油饮食的大鼠，其IBAT中的线粒体蛋白和解偶联蛋白（UCP）含量以及尿中去甲肾上腺素和肾上腺素的排泄量显著高于喂食不含大蒜的相同饮食的大鼠。除了肾上腺素分泌外，喂食起酥油的大鼠中大蒜引起的差异也很显著。在实验2中，评估了大蒜中存在的各种含烯丙基硫化物对去甲肾上腺素和肾上腺素分泌的影响。给予大蒜中存在的二烯丙基二硫化物、二烯丙基三硫化物和蒜氨酸，这些有机硫化合物显著提高了血浆去甲肾上腺素和肾上腺素浓度，而给予没有烯丙基残基的二硫化物、二烯丙基一硫化物和S-烯丙基-L-半胱氨酸则没有增加肾上腺素分泌。这些结果表明，在大鼠中，大蒜中的含烯丙基硫化物通过增加IBAT中的UCP含量以及去甲肾上腺素和肾上腺素分泌来增强产热。
