Details

Autor(en) / Beteiligte

• 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

Titel

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

Ist Teil von

• Journal of functional foods, 2018-03, Vol.42, p.346-355

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2018

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •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.