Garlic-Derived Organosulfur Compounds Regulate Metabolic and Immune Pathways in Macrophages and Attenuate Intestinal Inflammation in Mice
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt
Forlagets udgivne version, 3,27 MB, PDF-dokument
Scope: Garlic is a source of bioactive phytonutrients that may have anti-inflammatory or immunomodulatory properties. The mechanism(s) underlying the bioactivity of these compounds and their ability to regulate responses to enteric infections remains unclear. Methods and Results: This study investigates if a garlic-derived preparation (PTSO-PTS) containing two organosulfur metabolites, propyl-propane thiosulfonate (PTSO), and propyl-propane thiosulfinate (PTS), regulate inflammatory responses in murine macrophages and intestinal epithelial cells (IEC) in vitro, as well as in a model of enteric parasite-induced inflammation. PTSO-PTS decreases lipopolysaccharide-induced secretion of TNFα, IL-6, and IL-27 in macrophages. RNA-sequencing demonstrates that PTSO-PTS strongly suppresses pathways related to immune and inflammatory signaling. PTSO-PTS induces the expression of a number of genes involved in antioxidant responses in IEC during exposure to antigens from the parasite Trichuris muris. In vivo, PTSO-PTS does not affect T. muris establishment or intestinal T-cell responses but significantly alters cecal transcriptomic responses. Notably, a reduction in T. muris-induced expression of Tnf, Saa2, and Nos2 is observed. Conclusion: Garlic-derived organosulfur compounds exert anti-inflammatory effects in macrophages and IEC, and regulate gene expression during intestinal infection. These compounds and related organic molecules may thus hold potential as functional food components to improve gut health in humans and animals.
|Tidsskrift||Molecular Nutrition and Food Research|
|Status||Udgivet - 2022|
This work was supported by Independent Research Fund Denmark (Grant 7026‐0094B) and the Novo Nordisk Foundation (Grant 0052422). L.Z. was supported by the China Scholarship Council (Grant 201806910065). The authors thank Mette Schjelde and Stine Nielsen for assistance. Figures were created with the aid of BioRender.com.
© 2022 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH GmbH.
Antal downloads er baseret på statistik fra Google Scholar og www.ku.dk