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KMID : 0881720130280020089
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 2 p.89 ~ p.94
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Inhibitory Effects of S-Allylmercaptocysteine Derived from Aged Garlic on Cholesterol Biosynthesis in Hepatocytes
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Yang Seung-Taek
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Abstract
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The present study was undertaken to elucidate the mechanisms underlying the cholesterol-lowering effect of S-allylmercaptocysteine (SAMC) derived from aged garlic. Rat hepotocytes and HepG2 cells were used to determine the short-term effects of SAMC on [14C] acetate incorporation into cholesterol, and several enzymatic steps. The cells were grown in Dulbecco’s modified Eagle’s medium supplemented with 10% fetal bovine serum and treated with 20, 40, 60 and 80 μg/ml of SAMC. At concentration of 20~40 μg/ml, no significant cells viability effect was noted during those incubation periods. However, at a concentration 60 μg/ml, cell viability decreased approximately 50% compared with the control. The treatment of cells with 5, 10, 15, and 20 μg/ml of SAMC resulted in a marked of [14C]-acetate incorporation into cholesterol. At concentration of 15 μg/ml, the cholesterol synthesis was inhibited 79% in cells. The activities of lipogenic enzymes, fatty acid synthase (FAS), and glucose-6-phosphate dehydrogenase(G3PDH) were measured in culture hepatocytes treated with the inhibitors. The activity of FAS in cells treated with 0.95 nmol SAMC was 19% lower than that of nontreated cells, and no affected G6PDH activity, 3-hydroxy-3-methylglutaryl Co A activity was decreased at concentration dependant manner. The present study demonstrates that SAMC is effective in inhibiting cholesterol biosynthesis. Key words : S-allylmercaptocysteine, hepatocytes, cholesterol biosynthesis.
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KEYWORD
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S-allylmercaptocysteine, hepatocytes, cholesterol biosynthesis
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