Diallyl trisulphide inhibits adipogenesis in 3T3-L1 adipocytes through lipogenesis, fatty acid transport, and fatty acid oxidation pathways

Garlic and its related products (such as black garlic) exhibit multiple biological functions and attributed to the presence of organo-sulphur compounds. The aim of this study was to investigate the inhibitory effects of garlic-derived organo-sulphur compounds [including diallyl sulphide (DAS), diallyl disulphide (DADS), diallyl trisulphide (DATS), S-allylcysteine (SAC), and S-allyl-L-cysteine sulphoxide (alliin)] on adipogenesis in 3T3-L1 adipocytes. The result indicated that DATS significantly decreased the intracellular triacylglycerol, oil red O-stained material (OROSM), and glycerol-3-phosphate dehydrogenase (GPDH) activity and significantly increased the adiponectin production in 3T3-L1 adipocytes. Real-time RT-PCR analysis showed that DATS decreased the gene levels of adipogenesis (C/EBPα, PPARγ, ACC, and FAS), fatty acid transport (aP2, CD36, and LPL), and adipocytokines (leptin, MCP-1, PAI-1, and resistin), and increased the gene levels of fatty acid oxidation (PGC-1β and UCP1) and adiponectin in 3T3-L1 adipocytes. DATS is capable of inhibiting adipogenesis in 3T3-L1 adipocytes possibly through regulation of gene levels of lipogenesis, lipolysis, and adipokines.