Fig. 4. Garlic-juice and allicin inhibited the formation of d9-γBB and d9-TMA in vitro after inoculation of TMA/γBB-producing bacteria and ex vivo after inoculation of human feces from high-TMAO producers.
a inhibitory effect of garlic juice and allicin on the bacteria converting carnitine → γBB (co-culture of Proteus penneri, Escherichia fergusonii, and Edwardsiella tarda) in Wilkins–Chalgren (WC) broth supplemented with d9-carnitine; b inhibitory effect of garlic juice and allicin on the bacteria converting γBB to TMA (Emergencia timonensis) in WC broth supplemented with d9-γBB. c Inhibitory effect of garlic juice and allicin on the high-TMAO-producing gut microbiota in WC broth supplemented with d9-carnitine and d d9-γBB. The utilization of d9-carnitine/d9-γBB and the production of d9-γBB/d9-TMA were measured at 0, 6, 12, and 24 h. Half-maximal inhibitory concentration (IC50) values were determined using nonlinear regression (see supplementary Fig. 13).