Department of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR, Mysore 570 020, India.
Metabolism. 2010 Oct;59(10):1402-12. doi: 10.1016/j.metabol.2009.12.032. Epub 2010 Feb 11.
We have recently reported the health beneficial potential of dietary garlic and onion in reducing the incidence and severity of cholesterol gallstone (CGS) during its experimental induction in mice. In the current study, the efficacy of dietary garlic and onion in regressing preestablished CGS was investigated in experimental mice. After inducing CGS in mice with a lithogenic diet for 10 weeks, they were maintained on basal diets containing 0.6% dehydrated garlic or 2% dehydrated onion for a further 10 weeks. Dietary garlic and onion, either raw or heat processed, regressed preformed CGS in mice up to 53% to 59%, whereas the regression in the basal control diet group was only 10%. The antilithogenic potency of garlic was decreased by its heat processing, but not in the case of onion. Biliary cholesterol was significantly decreased in garlic- and onion-fed animals. Biliary cholesterol saturation index and hydrophobicity index were significantly lowered by dietary garlic and onion. Serum and liver cholesterol levels were decreased by feeding these spices during post-CGS induction period. Hepatic hydroxymethylglutaryl-coenzyme A reductase activity was increased after feeding garlic and onion, whereas activities of the cholesterol-degrading enzymes cholesterol-7α-hydroxylase and sterol-27-hydroxylase were increased in spice-fed groups. These results indicate that feeding garlic and onion effectively accelerates the regression of preformed CGS by promoting cholesterol desaturation in bile. This observation is significant in the context of evolving dietary intervention strategy to address regression of existing CGS and stopping the possible recurrence.
我们最近报道了膳食大蒜和洋葱在减少胆固醇胆结石（CGS）发生和严重程度方面的健康益处，在实验诱导的小鼠中。在本研究中，研究了膳食大蒜和洋葱在消退已建立的 CGS 中的功效在实验小鼠中。在用致石饮食诱导 CGS 10 周后，将它们维持在含有 0.6%脱水大蒜或 2%脱水洋葱的基础饮食中进一步 10 周。生的或热加工的大蒜和洋葱均可使小鼠预先形成的 CGS 消退高达 53%至 59%，而基础对照组的消退仅为 10%。大蒜的抗结石作用因热处理而降低，但洋葱则不然。胆汁胆固醇在大蒜和洋葱喂养的动物中明显减少。胆汁胆固醇饱和度指数和疏水性指数均因食用大蒜和洋葱而降低。在 CGS 诱导后期间喂食这些香料可降低血清和肝脏胆固醇水平。喂食大蒜和洋葱后，肝羟甲基戊二酰辅酶 A 还原酶活性增加，而胆固醇降解酶胆固醇-7α-羟化酶和甾醇-27-羟化酶的活性在香料喂养组中增加。这些结果表明，通过促进胆汁中胆固醇去饱和，喂食大蒜和洋葱可有效加速预先形成的 CGS 的消退。这一观察结果在针对现有 CGS 的消退和阻止可能复发的饮食干预策略的发展方面具有重要意义。
