Sorghum genotype may reduce low-grade inflammatory response and oxidative stress and maintains jejunum morphology of rats fed a hyperlipidic diet

Abstract

The effects of adding sorghum of various genotypes to a hyperlipidic diet were assessed in adult Wistar rats (5 groups/n = 10). The diets compared include a negative control diet consisting of the AIN-93M diet (NCD), a hyperlipidic, positive control diet (HCD), and hyperlipidic diets with added sorghum flour of genotypes BRS 305 (HSD 305), BRS 309 (HSD 309), and BRS 310 (HSD 310). Physiological effects of this addition were evaluated by assessment of the lipid profile, blood glucose level, oxidative stress, inflammation and jejunum morphology. Total phenolic, condensed tannin, luteolinidin and apigeninidin concentrations were highest in the flour of genotype BRS 305. After 35 days of treatment, body weight gain and epididymal fat values were similar between groups, as well as blood glucose, fructosamine, total cholesterol and HDL-cholesterol, triglycerides, liver enzymes and superoxide dismutase. The HSD 310 group exhibited lower concentrations of thiobarbituric acid reactive substances and TNF-α. The villi height of the rats consuming HCD, HSD 305, HSD 309 and HSD 310 did not differ. It may be concluded that BRS 310 sorghum may have the potential to reduce inflammation and oxidative stress without altering the jejunum morphology.

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

“…To date, several in-vitro and animal model studies have highlighted the potential of sorghum grain components, such as polyphenols, to scavenge free radicals. (176,(181)(182)(183)(184) Unfortunately, these studies are limited in their ability to attribute direct antioxidant effects of sorghum, as they do not account for metabolic transformations and interactions that influence bioavailability and biological activity of the polyphenols in the body after ingestion. For example, it is unclear what transformations polyphenols undergo in vivo, from the oral cavity, through the gastrointestinal tract and after absorption and metabolism.…”

Prediction of total phenols, condensed tannins, and 3-deoxyanthocyanidins in sorghum grain using near-infrared (NIR) spectroscopy

“…It is grown primarily in hot and dry regions and is used as a food in Africa and Asia and as a feed and industrial grain in the Americas and Australia (Dykes et al, 2005, Waniska andRooney, 2000). There has been a recent increase in the use of sorghum as a food in the United States because of its gluten-free characteristic as well as other potential health benefits which include slow digestibility, cholesterol-lowering, anticarcinogenic, and anti-inflammatory properties (Bralley et al, 2008, Burdette et al, 2010, Moraes et al, 2012, Turner et al, 2006, Yang et al, 2009). These sorghums can be utilized in a wide array of food products such as breads, cakes, cookies, extrudates, tortillas, and tortilla chips Rooney, 2006, Taylor et al, 2006).…”

Dissecting Genome-Wide Association Signals for Loss-of-Function Phenotypes in Sorghum Flavonoid Pigmentation Traits

“…In sorghum [ Sorghum bicolor (L.) Moench] there is abundant natural variation for flavonoid pigmentation, which underlies a number of agronomic traits, such as grain mold (Esele et al 1993) and anthracnose resistance (Ibraheem et al 2010), and nutritional traits, such as digestibility (Kaufman et al 2012) and anti-inflammatory properties (Moraes et al 2012). The role of pigmentation in crop diversification and improvement is complex (Gross and Olsen 2010), as exemplified by grain tannins, which provide defense against molding and bird predation but also impart bitterness and astringency (Doggett 1988).…”