The effects of garlic supplementation on protein metabolism were investigated by measuring testis testosterone and plasma corticosterone in rats fed diets with different protein levels. In Experiment 1, rats were fed experimental diets with different protein levels (40, 25 or 10 g/100 g casein) with or without 0.8 g/100 g garlic powder. After 28 d of feeding, testosterone contents in the testis were significantly higher and plasma corticosterone concentrations were significantly lower in rats fed 40 and 25% casein diets with garlic powder than in those fed the same diets without garlic powder. Urinary excretion of 17-ketosteroid (an index of testosterone), nitrogen balance and hepatic arginase activity were significantly higher in rats fed the 40% casein diet with garlic powder than in the 40% casein controls. In Experiment 2, the effect of diallyldisulfide (a major volatile sulfur-containing compound in garlic) on the secretion of luteinizing hormone (LH) from the pituitary gland, which regulates testosterone production in the testis, was investigated in anesthetized rats. Plasma LH concentration increased dose dependently after administration of diallyldisulfide (P < 0.01, r = 0.558). These results suggest that dietary supplementation with 0.8 g/100 g garlic alters hormones associated with protein anabolism by increasing testicular testosterone and decreasing plasma corticosterone in rats fed a high protein diet.

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.

SummaryThe effects of allylthiamindisulfide, an allyl derivative of thiamin, and related compounds on thermogenesis were investigated by measuring noradrenaline and adrenaline secretion and the temperatures of interscapular brown adipose tissue (IBAT) and rectum in rats. In Experiment 1, the effects of the administrations of allylthiamindisulfide and related compounds on noradrenaline and adrenaline secretion were evaluated as compared to thiamin in anesthetized rats. The administration of allylthiamindisulfide significantly increased the plasma concentrations of noradrenaline and adrenaline. These increases were dose dependent, while that of thiamin was not. Four synthetic compounds related to allylthiamindisulfide also increased the plasma adrenaline and noradrena line concentrations. In Experiment 2, the effects of allylthiamindisulfide on thermogenesis were investigated by the direct measurement of tem peratures in the IBAT and rectum in anesthetized rats, and compared to the effects induced by thiamin and diallyldisulfide. The temperatures in the IBAT and rectum were significantly increased by the administration of allylthiamindisulfide and diallyldisulfide, while there was no significant increase as the result of thiamin administration. These results suggest that allylthiamindisulfide and related compounds enhance thermogenesis by increasing noradrenaline and adrenaline secretion in rats. Key Words allylthiamindisulfide (allyl derivative of thiamin), thermo genesis, noradrenaline, adrenaline, rats Triglyceride metabolism is known to be stimulated by catecholamine (ad renaline and noradrenaline) through activation of the sympathetic nervous sys