Sorghum Extract Lowers Lymphatic Absorption of Trans Fat and Cholesterol in Rats

Abstract

Excessive intake of trans fats is a risk factor for cardiovascular diseases. Previously, we showed that green tea extract lowers intestinal absorption of cholesterol and elaidic acid in rats. This study was conducted to investigate a possible role for sorghum extract on lymphatic absorption of trans fat and cholesterol in rats. Adult male rats with lymph cannulae were infused at a rate of 3.0 mL/h for 8 h via a duodenal catheter with a lipid emulsion containing 146.4 μmol of trielaidin, 36.8 μmol of trilinoelaidin, 452.0 μmol of triolein, 1.0 μCi cholesterol labeled with 14 C ( 14 C-cholesterol), 20.7 μmol of cholesterol, and 396.0 μmol of Na-taurocholate without or with 100.0 mg of sorghum extract in phosphate-buffered saline buffer (pH 6.4). Lymph was collected hourly for 8 h. No significant difference was noted in lymph flow. However, the lymphatic absorption of elaidic acid and linoelaidic acid for 8 h was significantly lower in rats infused with sorghum extract than in those infused with no sorghum extract. Further, lymphatic absorption of 14 C-cholesterol was reduced by sorghum extract, which was observed previously. These data indicate that sorghum extract has an inhibitory effect on the intestinal absorption of trans fat and cholesterol. The mechanism(s) by which sorghum extract lowers intestinal absorption of trans fat warrants further study.

Evaluation of Anti-Inflammatory Activity in Methanolic Seed Extracts of International Sorghum bicolor L. Resources

“…TNF-α gene expression analysis revealed that K159048, K159077, K159078, K159088, K159089, K159093, and K159096 had expression levels below 0.4 (Figure 5). Inflammation is a localized response to infection and injury, arising from immune system reactions to internal and external stimuli [15]. The inflammatory response in macrophages, particularly LPS-induced inflammation, is known to be regulated by iNOS and Inflammation is a localized response to infection and injury, arising from immune system reactions to internal and external stimuli [15].…”

“…Inflammation is a localized response to infection and injury, arising from immune system reactions to internal and external stimuli [15]. The inflammatory response in macrophages, particularly LPS-induced inflammation, is known to be regulated by iNOS and Inflammation is a localized response to infection and injury, arising from immune system reactions to internal and external stimuli [15]. The inflammatory response in macrophages, particularly LPS-induced inflammation, is known to be regulated by iNOS and COX-2 enzymes [24].…”

“…Recently, as research on the biological functionality of sorghum has become more active, there have been reports on active components such as flavonoids and various phenolic components, including tannin [14]. The polyphenol extract of sorghum is known to exhibit antioxidant activity and inhibit the activity of enzymes related to cholesterol biosynthesis, making it a valuable crop as a food [15]. Although numerous studies have highlighted the antiinflammatory effects of sorghum extracts, the underlying mechanisms remain partially understood [12,16,17].…”

Understanding the advances in Sorghum grain quality improvement: An overview

“…Genotypes with red and brown pericarp show elevated levels of total proanthocyanidin and total phenolic content, contributing to heightened antioxidant activities (79). Sorghum polyphenol extracts have antioxidant properties and show inhibition of the activity of cholesterol biosynthesis-related enzymes (80). Biologically active compounds linked to sorghum polyphenols have been shown to lower blood LDL (low-density lipoprotein) cholesterol levels and elevate HDL (high-density lipoprotein) cholesterol, demonstrating significant hypocholesterolemic effects.…”

Antioxidant Activity, Phenolic Content, and Antioxidant Gene Expression in Genetic Resources of Sorghum Collected from Australia, Former Soviet Union, USA, Sudan and Guadeloupe

“…Recently, as studies on the biological functionality of sorghum grew, there were reports on its active ingredients, such as flavonoids and various phenolic components, including tannins [3]. Polyphenol extracts from sorghum exhibit antioxidant activity and inhibit the activity of enzymes related to cholesterol biosynthesis [4]. Biologically active substances related to polyphenols in sorghum suppress blood LDL (low density lipoprotein)-cholesterol and increase HDL (high density lipoprotein)-cholesterol and have excellent hypocholesterolemic effects [5].…”