Sorghum genotype decrease low‐grade inflammation, oxidative stress and maintained intestinal morphology in rats fed with high‐fat diet

Abstract

Obesity has been linked to the low-grade pro-inflammatory state and to the oxidative stress. The dietary addition of whole grains could prevent obesity and co-morbidities. The aim of this study was to evaluate the effect of different sorghum genotype, heat-treated flours in high-fat diets on the lipid profile, blood glucose, oxidative stress, inflammation and intestinal morphology in male adult Wistar rats. The animals were fed AIN-93M diet, high-fat diet control (DHC) and high-fat diet supplemented with sorghum BRS 305 (DHS 305), BRS 309 (DHS 309) and BRS 310 (DHS 310). The food consumption of the AIN-93M group was higher than the DHC, DHS 305 and DHS 310 groups (p<0.05). The energy consumption, final weight, body weight gain, epididymal fat, and food efficiency ratio were similar (p>0.05) between the experimental groups, as well as the concentrations of glucose, fructosamine, total cholesterol and HDL cholesterol, triglycerides, liver enzymes and superoxide dismutase. The DHS 310 group showed lower levels of malondialdehyde and TNF-α (p<0.05). The intestinal villi height of the DHC, DHS 305, DHS 309 and DHS 310 groups did not differ (p≥ 0.05). We conclude that the BRS 310 genotype was more efficient to decrease low-grade inflammation and oxidative stress and maintained intestinal morphology. Research Support:FAPEMIG and CNPq/Brazil.