CHIN-LIN HSU2026-10-162026-10-162015-06-01Pure ID: 15339969Pure UUID: 256769f4-2452-44c4-8e29-06385171276c10.1016/j.jff.2015.05.002https://www.scopus.com/pages/publications/84937575810https://scholars.csmu.edu.tw/handle/123456789/22801Garlic 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.9enjournal article