Department of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR, Mysore 570 020, India.
Steroids. 2010 Mar;75(3):272-81. doi: 10.1016/j.steroids.2010.01.003. Epub 2010 Jan 14.
Formation of cholesterol gallstones in gallbladder is controlled by procrystallizing and anticrystallizing factors present in bile. Dietary garlic and onion have been recently observed to possess anti-lithogenic potential in experimental mice. In this investigation, the role of biliary proteins from rats fed lithogenic diet or garlic/onion-containing diet in the formation of cholesterol gallstones in model bile was studied. Cholesterol nucleation time of the bile from lithogenic diet group was prolonged when mixed with bile from garlic or onion groups. High molecular weight proteins of bile from garlic and onion groups delayed cholesterol crystal growth in model bile. Low molecular weight (LMW) proteins from the bile of lithogenic diet group promoted cholesterol crystal growth in model bile, while LMW protein fraction isolated from the bile of garlic and onion groups delayed the same. Biliary LMW protein fraction was subjected to affinity chromatography using Con-A and the lectin-bound and unbound fractions were studied for their influence on cholesterol nucleation time in model bile. Major portion of biliary LMW proteins in lithogenic diet group was bound to Con-A, and this protein fraction promoted cholesterol nucleation time and increased cholesterol crystal growth rate, whereas Con-A unbound fraction delayed the onset of cholesterol crystallization. Biliary protein from garlic/onion group delayed the crystallization and interfered with pronucleating activity of Con-A bound protein fraction. These data suggest that apart from the beneficial modulation of biliary cholesterol saturation index, these Allium spices also influence cholesterol nucleating and antinucleating protein factors that contribute to their anti-lithogenic potential.
胆囊胆固醇结石的形成受胆汁中存在的结晶前体和抗结晶因子控制。最近观察到，膳食大蒜和洋葱在实验小鼠中具有抗结石形成的潜力。在这项研究中，研究了给予致石饮食或含大蒜/洋葱饮食的大鼠胆汁中的胆汁蛋白在模型胆汁中形成胆固醇胆结石的作用。当与大蒜或洋葱组的胆汁混合时，致石饮食组胆汁的胆固醇成核时间延长。大蒜和洋葱组胆汁中的高分子量蛋白质延缓了模型胆汁中胆固醇晶体的生长。致石饮食组胆汁中的低分子量（LMW）蛋白质促进了模型胆汁中胆固醇晶体的生长，而大蒜和洋葱组胆汁中的 LMW 蛋白部分则延迟了该过程。胆汁中的 LMW 蛋白部分用 Con-A 进行亲和层析，研究了凝集素结合和未结合部分对模型胆汁中胆固醇成核时间的影响。致石饮食组胆汁中的大部分 LMW 蛋白与 Con-A 结合，该蛋白部分促进了胆固醇成核时间并增加了胆固醇晶体生长速率，而 Con-A 未结合部分则延迟了胆固醇结晶的开始。大蒜/洋葱组的胆汁蛋白延迟了结晶，并干扰了 Con-A 结合蛋白部分的促核活性。这些数据表明，除了有益地调节胆汁胆固醇饱和度指数外，这些葱属植物还影响胆固醇成核和抗成核蛋白因子，这有助于它们的抗结石形成潜力。
