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Article Publish Status: FREE
Abstract Title:

Atherosclerosis amelioration by allicin in raw garlic through gut microbiota and trimethylamine-N-oxide modulation.

Abstract Source:

NPJ Biofilms Microbiomes. 2022 Jan 27 ;8(1):4. Epub 2022 Jan 27. PMID: 35087050

Abstract Author(s):

Suraphan Panyod, Wei-Kai Wu, Pei-Chen Chen, Kent-Vui Chong, Yu-Tang Yang, Hsiao-Li Chuang, Chieh-Chang Chen, Rou-An Chen, Po-Yu Liu, Ching-Hu Chung, Huai-Syuan Huang, Angela Yu-Chen Lin, Ting-Chin David Shen, Kai-Chien Yang, Tur-Fu Huang, Cheng-Chih Hsu, Chi-Tang Ho, Hsien-Li Kao, Alexander N Orekhov, Ming-Shiang Wu, Lee-Yan Sheen

Article Affiliation:

Suraphan Panyod

Abstract:

Cardiovascular disease (CVD) is strongly associated with the gut microbiota and its metabolites, including trimethylamine-N-oxide (TMAO), formed from metaorganismal metabolism ofʟ-carnitine. Raw garlic juice, with allicin as its primary compound, exhibits considerable effects on the gut microbiota. This study validated the benefits of raw garlic juice against CVD risk via modulation of the gut microbiota and its metabolites. Allicin supplementation significantly decreasedserum TMAO in ʟ-carnitine-fed C57BL/6 J mice, reduced aortic lesions, and altered the fecal microbiota in carnitine-induced, atherosclerosis-prone, apolipoprotein E-deficient (ApoE) mice. In human subjects exhibiting high-TMAO production, raw garlic juice intake for a week reduced TMAO formation, improved gut microbial diversity, and increased the relative abundances of beneficial bacteria. In in vitro and ex vivo studies, raw garlic juice and allicin inhibitedγ-butyrobetaine (γBB) and trimethylamine production by the gut microbiota. Thus, raw garlic juice and allicin can potentially prevent cardiovascular disease by decreasing TMAO production via gut microbiota modulation.

Study Type : Animal Study

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