Extruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats

• Published in: Journal of functional foods 2018-03, Vol.42, p.346-355
• Main Authors: Arbex, Priscila Marques, Moreira, Maria Eliza de Castro, Toledo, Renata Celi Lopes, de Morais Cardoso, Leandro, Pinheiro-Sant'ana, Helena Maria, Benjamin, Laércio dos Anjos, Licursi, Leandro, Carvalho, Carlos Wanderlei Piler, Queiroz, Valeria Aparecida Vieira, Martino, Hércia Stampini Duarte
• Format: Article
• Language: English
• Subjects: Adipogenic genes; IL-10; Obesity; Phenolic compounds; TNF-α
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2018.01.010

•Sorghum may be used as a potential functional food for managing obesity.•Extruded sorghum flour presented potent anti-obesity activities.•Sorghum regulated lipogenic genes such as FAS, PPAR-γ, and LPL. The aim was to determine the effect of extruded sorghum flour (ESF) on the adiposity and inflammation modulation in obese Wistar rats. Four experimental groups: normal control (AIN-93), obese control (HFD) and two tested groups (replacing 50% of cellulose and 100% of cornstarch by ESF in the HFD - HFDS50; and replacing 100% of cellulose and 100% of cornstarch by ESF in the HFD - HFDS100) were used. The luteolinidin and 5-methoxy-luteliolinidin were the main deoxyanthocianidins identified in ESF. The Lee index, percentage of adiposity, fatty acid synthase gene expression, TNF-α, blood levels of glucose and the adipocyte hypertrophy were lower in the groups treated with ESF when compared to HFD. The groups treated with ESF up-regulated the lipoprotein lipase, peroxisome proliferator activated receptor-γ gene expression and IL-10. ESF has potential as a functional food since it reduced the metabolic risk of obesity associated with adiposity and inflammation.