Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet

Haira Guedes Lúcio; Mariana Grancieri; Oscar David Medina Martinez; Renata Celi Lopes Toledo; Cícero Beserra de Menezes; Neuza Maria Brunoro Costa; Valéria Aparecida Vieira Queiroz; Bárbara Pereira da Silva; Hércia Stampini Duarte Martino

doi:10.1016/j.foodres.2023.113252

Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet

Food Res Int. 2023 Nov;173(Pt 1):113252. doi: 10.1016/j.foodres.2023.113252. Epub 2023 Jul 8.

Authors

Haira Guedes Lúcio¹, Mariana Grancieri², Oscar David Medina Martinez¹, Renata Celi Lopes Toledo¹, Cícero Beserra de Menezes³, Neuza Maria Brunoro Costa⁴, Valéria Aparecida Vieira Queiroz³, Bárbara Pereira da Silva¹, Hércia Stampini Duarte Martino⁵

Affiliations

¹ Nutrition and Health Department. Federal University of Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil.
² Nutrition and Health Department. Federal University of Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil; Pharmacy and Nutrition Department, Federal University of Espírito Santo, Alto Universitário, Centro, Alegre, ES Zip Code: 29500-000, Brazil.
³ Embrapa Milho e Sorgo, Rote MG 424, Km 65, Sete Lagoas, MG Zip Code: 35701-970, Brazil.
⁴ Pharmacy and Nutrition Department, Federal University of Espírito Santo, Alto Universitário, Centro, Alegre, ES Zip Code: 29500-000, Brazil.
⁵ Nutrition and Health Department. Federal University of Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil. Electronic address: hercia@ufv.br.

PMID: 37803565
DOI: 10.1016/j.foodres.2023.113252

Abstract

Sorghum BRS 305 (Sorghum bicolor L. Moench) is a cereal with high tannins and anthocyanins content and keep better the resistant starch when submitted to dry heat treatment. Our objective was to investigate the effects of BRS 305 dry heat treatment whole sorghum flour on satiety and antioxidant response in brain and adipose tissue of Wistar rats fed with a high fat high fructose diet (HFHF). Male Wistar rats were divided in two groups: control (n = 8) and HFHF (n = 16) for eight weeks. After, animals of HFHF group were divided: HFHF (n = 8) and HFHF + BRS 305 sorghum whole flour (n = 8), for 10 weeks. Sorghum consumption reduced gene expression of leptin, resistin, and endocannabinoid receptor 1 type (CB1) in adipose and brain tissues compared to HFHF group. In brain, sorghum consumption also promotes reduction in neuropeptide Y (NPY) gene expression. BRS305 sorghum consumption improved gene expression of sirtuin-1 (SIRT1) in adipose tissue, and in the brain increased heat shock protein 72 (HSP72), erythroid-derived nuclear factor 2 (NRF2), peroxisome proliferator-activated receptor alpha (PPARα), superoxide dismutase (SOD) and catalase activity compared to HFHF. In silicoanalysis showed interaction with PPARα, CB1, and leptin receptors. Advanced glycation end products (AGEs) concentrations in group HFHF + sorghum did not differ from HFHF group. Advanced glycation end products receptors (RAGEs) concentrations did not differ among experimental groups. Then, BRS 305 sorghum submitted to dry treatment was able to modulate gene expression of markers related to satiety and improve antioxidant capacity of rats fed with HFHF diet.

Keywords: 3-deoxyanthocyanins; Antioxidant activity; High-fat high-fructose diet; Satiety centers; Sorghum bicolor L. Moench.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Anthocyanins / analysis
Antioxidants* / analysis
Brain
Diet, High-Fat / adverse effects
Edible Grain / chemistry
Flour / analysis
Fructose / analysis
Glycation End Products, Advanced / analysis
Male
PPAR alpha
Rats
Rats, Wistar
Sorghum* / chemistry

Substances

Antioxidants
Fructose
PPAR alpha
Anthocyanins
Glycation End Products, Advanced