Antilipidemic activity of organic solvent extract from <i>Sorghum bicolor</i> on rats with diet-induced obesity

Chung, Ill‐Min; Yeo, Min-A; Kim, Sun‐Jin; Kim, Myong Jo; Park, Dong-Sik; Moon, Hyung‐In

doi:10.1177/0960327110390066

Cited by 26 publications

(12 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Because the cholesterol-lowering effects can be explained by decreased cholesterol synthesis and/or increased cholesterol excretion, the effect of SE on plasma cholesterol concentration in this study may have been due to either increased cholesterol excretion in the feces or decreased cholesterol synthesis in the liver. Chung et al [18] also reported that a SE reduces plasma triglyceride concentrations in rats with diet-induced obesity, but the hyperlipidemic mechanism is unknown.…”

Section: Discussionmentioning

confidence: 99%

“…These phytochemicals have gained increased interest due to their antioxidant activities [12], cholesterol-lowering properties [13-15], and anticarcinogenic [16] and antidiabetic effects [17]. Chung et al [17,18] demonstrated that a sorghum extract (SE) reduces serum fasting cholesterol and glucose levels, but no previous reports have investigated the effects of sorghum or a SE on changes in adipocytokine levels or on the glucose-lowering pathway. Thus, this study investigated the hypothesis that a SE has antidiabetic effects through a mechanism that improves insulin sensitivity via PPAR-γ in adipose tissue of mice.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sorghum extract exerts an anti-diabetic effect by improving insulin sensitivity via PPAR-γ in mice fed a high-fat diet

et al. 2012

Self Cite

View full text Add to dashboard Cite

This study investigated the hypothesis that a sorghum extract exerts anti-diabetic effects through a mechanism that improves insulin sensitivity via peroxisome proliferator-activated receptor gamma (PPAR-γ) from adipose tissue. Seven C57BL/6 mice were fed an AIN-93M diet with fat consisting of 10% of total energy intake (LF) for 14 weeks, and 21 mice were fed a high-fat AIN diet with 60% of calories derived from fat (HF). From week 8, the HF diet-fed mice were orally administered either saline (HF group), 0.5% (0.5% SE group), or 1% sorghum extract (1% SE group) for 6 weeks (n = 7/group). Perirenal fat content was significantly lower in the 0.5% SE and 1% SE groups than that in the HF mice. Levels of total and low-density lipoprotein cholesterol, triglycerides, glucose, and the area under the curve for glucose were significantly lower in mice administered 0.5% SE and 1% SE than those in HF mice. Serum insulin level was significantly lower in mice administered 1% SE than that in HF mice or those given 0.5% SE. PPAR-γ expression was significantly higher, whereas the expression of tumor necrosis factor-α was significantly lower in mice given 1% SE compared to those in the HF mice. Adiponectin expression was also significantly higher in mice given 0.5% SE and 1% SE than that in the HF mice. These results suggest that the hypoglycemic effect of SE may be related with the regulation of PPAR-γ-mediated metabolism in this mouse model.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sorghum extract exerts an anti-diabetic effect by improving insulin sensitivity via PPAR-γ in mice fed a high-fat diet

et al. 2012

Self Cite

View full text Add to dashboard Cite

show abstract

“…Sorghum phenolic compounds may also play a role in cholesterol metabolism. Studies have shown that the administration of sorghum phenolic extract significantly lowered the plasma cholesterol and triacylglycerol levels in hyperlipidemic or diabetic rats (Chung, Kim, et al., ; Chung, Yeo, et al., ; Kim & Park, ).…”

Section: Potential Health Benefits Of Sorghum Grainmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

228

127

View full text Add to dashboard Cite

Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

show abstract

“…(111,159,161,(165)(166)(167) Klopfenstein et al (168) concluded that sorghum bran was effective in lowering serum and liver cholesterol levels in hamsters. This effect was repeated in another hamster model of hypercholesterolemia, when grain sorghum lipid extract included in the diet significantly reduced plasma non-HDL and liver esterified cholesterol levels while increasing HDL levels.…”

Section: Effects On Serum Lipidsmentioning

confidence: 99%

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

Stefoska‐Needham

Beck

Johnson

et al. 2015

Food Reviews International

149

View full text Add to dashboard Cite

Antilipidemic activity of organic solvent extract from Sorghum bicolor on rats with diet-induced obesity

Cited by 26 publications

References 16 publications

Sorghum extract exerts an anti-diabetic effect by improving insulin sensitivity via PPAR-γ in mice fed a high-fat diet

Sorghum extract exerts an anti-diabetic effect by improving insulin sensitivity via PPAR-γ in mice fed a high-fat diet

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

Contact Info

Product

Resources

About