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Article

Allyl-Containing Sulfides in Garlic Increase Uncoupling Protein Content in Brown Adipose Tissue, and Noradrenaline and Adrenaline Secretion in Rats

^a Laboratory of Nutrition Chemistry, Faculty of Home Economics, Kobe Women's University, Suma-ku, Kobe 654-8585, Japan, ^b Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Sakyo-ku, Kyoto 606-8502, Japan, ^c Riken Chemical Industry Limited Company, Fushimi-ku, Kyoto 612-8404, Japan and ^d Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon University, Shimouma, Setagaya-ku, Tokyo 154-0002, Japan

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.

KEY WORDS: • garlic • uncoupling protein • noradrenaline • adrenaline • rats

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