Introduction: Garlic-derived organosulfur compounds are associated with physiological benefits, including the reduction of cardiovascular disease (CVD) risk, possibly by reducing the risk marker trimethylamine-N-oxide (TMAO). TMAO production in humans is largely influenced by the metabolic activity of the intestinal bacteria on dietary precursors including L-carnitine. Dietary supplementation of bioactive garlic phytochemical allicin has recently been suggested to reduce the formation of TMAO precursor molecule trimethylamine (TMA) from L-carnitine through impact on the intestinal bacteria, thereby limiting the formation of TMAO by the host. Purpose: The objective of this research was to evaluate and compare the efficacy of fresh and aged garlic extracts (rich in alliin and allicin, respectively) in the reduction of circulating TMAO levels produced from L-carnitine metabolism and identify shifts in the abundances of gastrointestinal bacterial genes that may contribute to reduction in circulating TMA levels, which may, in turn, influence the levels of circulating TMAO. Methods: Five-week old female C57BL/6 mice (n = 12) were challenged with L-carnitine to assess the animal's capacity for TMAO production. Animals were gavaged daily with fresh or aged garlic extract dissolved in L-carnitine for 13 days, then challenged with L-carnitine post-treatment to evaluate changes in TMAO production. Whole blood samples were evaluated for TMAO content using UPLC-MS/MS and compared to non-extract consuming control groups. Post-mortem hepatic tissues were collected and analyzed for TMA-oxidizing flavin monooxygenase 3 (Fmo3) gene abundance and protein expression using quantitative real-time PCR (qPCR) and ELISA. Fecal samples collected prior to and following treatment were analyzed using qPCR to quantify shifts in the abundance of L-carnitine metabolizing genes cntAB and grdH. Results: Postprandial and circulating TMAO levels were not significantly affected (p < 0.05) by inclusion of garlic extract in the diet. Dietary intervention with extracts significantly increased L-carnitine-derived proatherogenic CVD risk marker γ-butyrobetaine levels ~28% higher than the increased levels observed in the positive control group supplemented with L-carnitine only. Mice administered garlic extracts had significant increases of, γ-butyrobetaine, relative to negative control mice and mice supplemented with broad-spectrum antibiotics. Mice supplemented fresh garlic extract saw a 25-fold increase in circulating γ-butyrobetaine levels after intervention; mice supplemented aged garlic extract saw a 23-fold increase in circulating γ-butyrobetaine levels after intervention. Furthermore, FMO3 protein expression levels in either extract treatment group were not significantly different (p < 0.05) from controls. Abundances of L-carnitine metabolizing genes in fecal samples of mice fed either garlic extract were not significantly higher than levels observed in positive or negative controls. Interestingly, treatment with broad-spectrum antibiotics significantly increased abundances of L-carnitine metabolizing genes cntAB and grdH when compared with controls. Abundances of hepatic Fmo3 mRNA transcript in mice supplemented garlic extracts were not significantly different from the positive control group when data were normalized to mg of liver used. Mice supplemented aged garlic extracts significantly lowered Fmo3 mRNA transcript levels relative to the negative control. Significance: This research suggests that garlic extract supplementation in conjunction with excess L-carnitine consumption may not be an appropriate dietary intervention strategy to reduce CVD risk. As it stands, garlic extract supplementation may increase CVD risk by promoting the biosynthesis of proatherogenic γ-butyrobetaine. The impact of garlic extract mediated increases in γ-butyrobetaine should be further investigated in tandem with CVD outcomes to confirm the findings presented in this study. / Doctor of Philosophy / Garlic compounds that contain sulfur are associated with many health benefits, including the reduction of heart disease risk, possibly by lowering the amount of risk marker trimethylamine-N-oxide (TMAO) in the body. TMAO is produced when the gut bacteria break down L-carnitine into trimethylamine (TMA), which is then absorbed and converted to TMAO in the liver. Garlic supplementation has recently been suggested to reduce TMAO formation, which may, in turn, reduce heart disease risk. The objective of this research was to evaluate the potential of fresh and aged garlic extracts (which have different sulfur compounds in them) to reduce TMAO levels and identify changes in the gut bacteria that may contribute to this lowering effect. Mice were fed daily with either fresh or aged garlic extract for 13 days, then given L-carnitine to evaluate changes in TMAO levels in the blood. These levels were then compared to mice that did not consume any garlic extract. Liver samples were tested for their ability to turn TMA into TMAO. Fecal samples were tested to determine if there were any changes to gut bacteria caused by the garlic extracts. TMAO levels in the mice were not significantly affected by consuming garlic extracts. Consuming garlic extracts did, however, increase another risk marker of heart disease known as γ-butyrobetaine. Feeding mice garlic extracts did not affect the ability of mice to turn TMA into TMAO, nor did it affect the gut bacteria. This research suggests that garlic extracts may not be an appropriate strategy to reduce heart disease risk. As it stands, garlic extract supplementation may increase heart disease risk by promoting the γ-butyrobetaine formation. The means that garlic extracts increase γ-butyrobetaine levels should be further investigated.

Presented master thesis dealt with the analysis of garlic and onion samples and tried to find correlations between chemical composition and country of origin. The parameters examined were dry content, crude protein content, concentration of phenolic compunds, carbohydrate content (fructose, glucose), alliin content and concentration of selected elements (P, Mg, Ca, Na, K, Fe, Zn). Average content of dry matter of fresh samples was 35,84 ±2,12 g/100 g and of dehydrated samples was 90,61 ±2,90 g/100 g. Concentration of phenolic compounds was measured spectrophotometrically with Folin-Ciocault reagent. Average phenolic compounds content of samples was 0,1840 ±0,1286 GAE g/100 g. Crude protein content was measured by Kjeldahl method, and calculated from total nitrogen content. Carbohydrates were measured by HPLC-ELSD after hydrolysis of fructans. Average content of fructose of garlic samples was 57,014 ±0,863 g/100 g, of onion samples was 33,718 ±1,168 g/100 g. Average content of glucose of onion samples was 22,633 ±0,405 g/100 g. Alliin content was measured by HPLC-DAD method. Average alliin content of fresh samples was 4,644 ±0,446 g/100 g and of dehydrated samples was 1,962 ±0,180 g/100 g. Elemental analysis was conducted by ICP-OES method. Average concentration of selected elements was: P 2,15 ±0,11 mg/g, Mg 0,638 ±0,03 mg/g, Ca 1,246 ±0,05 mg/g, Na 0,550 ±0,08 mg/g, K 7,49 ±0,41 mg/g, Fe 79,3 ±6,16 mg/kg, Zn 11,4 ±3,33 mg/kg. Obtained data were statistically processed on significance level 0,05. Based on the principal components analysis, it was found, that the best parameters to differentiate samples from Czechia, Poland and Ukraine from other countries were content of nitrogen, phosphorus, magnesium, sodium and calcium. It was also discovered, that genus differences between onion and garlic have greater significance than geographical differences.

Alliin is a predominant flavor precursor in garlic cloves. It interacts with the enzyme alliinase when garlic cloves are crushed, cut, or chewed to produce allicin, an unstable thiosulfinate that is the main biologically active component of fresh crushed garlic. Biological functions and health benefits of garlic include reduction of cancer risk in humans, improving immune system, and anti-microbial, anti-oxidant, and anti-hypertensive activities. The quality of fresh garlic and garlic products is usually related to its alliin content and allicin release potential. This research presents a simple, rapid, and precise HPLC method for alliin determination. It involves the use of 30:70% methanol: water and 0.05% sodium dodecylsulfate mobile phase composition, C18 5 μm disc column of size 3.9 x 150 μm, and detector set at 210 nm. The method showed good reproducibility with 0.56%-4.11% relative standard deviations, a linear response of peak area to alliin concentration of 0.4 ng/mL-80 ng/mL, and average recovery of 93.5%-101%. Determination of alliin in eight garlic samples indicated the highest amount in garlic tablet that was expected. The method presented is economical and efficient and can be used in alliin determination. The method gave a satisfactory chromatograms with methanol-hydrochloric acid extract but not with hot water extract.

This master thesis deals with analysis of Czech garlic varieties in comparison with two varieties from abroad. Alliin and carbohydrates were determined by high performance liquid chromatography with diode-array detector or evaporative light scattering detector. Crude proteins were calculated from total content of nitrogen that was determinated by Kjeldahl method. Elementary analysis was performed by inductively coupled plasma optical emission spectrometry. In theoretical part of this thesis is describes botanical characterization and cultivation of garlic, chemical composition of garlic, especially groups of substances which were analysed in this thesis. Principle of used methods is described too. The experimental part of this work deals with sample and calibration solution preparation and process of analysis. Obtained results from analysed substances are summarized in the tables, discussed and compared with results of analysis of other authors. Between Czech and Spanish/Chinese garlic are slight differences. Garlics contain 24,66 g/kg dry weight of alliin. Content of crude proteins in Czech garlic is comparable to Chinese garlic but the Spanish garlic has just half of amount crude proteins. Elementary analysis also includes significant differences. Czech varieties contain higher amount of phosphorus, iron and zinc. On the contrary, content of potassium in foreign garlic is higher than in Czech Republic and the analysed amount is 15 g/kg dry weight.

This research is done to determine the distribution of flavonoids in diverse varieties of onions (commercial and wild onions). Reflux extraction method was done on dried onions and the abstracts were analyzed subsequently by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GCMS). Statistical calculations were done to see if there are significant differences in the varieties of onions studied from the chromatographic profiles obtained. The chromatograms obtained were patterned using visual observations, scatter plot study, correlation co-efficient, and ANOVA to evaluate the significant difference of the distribution of flavonoids in varieties of onions. The organic white onions seem to have closer flavonoids profile to that of natural wild onions with a corelation coefficient of 0.99 from HPLC data and 0.88 from the GCMS data. The ANOVA results also support these conclusions. However, natural wild onions tend to have more constituents that can be beneficial.