Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.
Departamento de Biologia Geral, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.
J Food Sci. 2020 Jul;85(7):2236-2244. doi: 10.1111/1750-3841.15301. Epub 2020 Jul 1.
The objective of the present work was to evaluate and compare the effect of toasted white and tannin sorghum flours on lipid metabolism and antioxidant potential in vivo. Male spontaneously hypertensive rats (SHR) were induced to oxidative stress with paracetamol and fed a normal diet (AIN-93M) and diets containing toasted tannin sorghum flour and toasted white sorghum flour (without tannins), replacing 100% cellulose, during 29 days. Hepatotoxicity was assessed by biochemical tests and by quantifying oxidative stress markers. Groups that received toasted sorghum flour with and without tannins showed reduction of alanine aminotransferase (ALT) concentration and improvement of lipid profile, with increase of high-density lipoprotein (HDL) compared to paracetamol control, and did not differ statistically from the AIN-93M control. Moreover, toasted white sorghum flour presented similar efficacy in reducing oxidative stress in liver tissue compared to toasted tannin sorghum flour, although the former had lower total phenolic content and antioxidant capacity, suggesting a greater effect of small phenolic compounds, such as phenolic acids, in the prevention of oxidative stress. Therefore, toasted white and tannin sorghum flours had similar efficacy to improve the lipid profile and oxidative stress in rats treated with paracetamol, constituting potential sources of antioxidants, which can be used as promising ready-to-eat foods and as ingredients for the development of sorghum-based products. PRACTICAL APPLICATION: The health benefits of sorghum coupled with the growing interest of the food industry in producing healthier food products have motivated the development of toasted sorghum flours as potential sources of antioxidants and dietary fiber. We have demonstrated that consumption of toasted white and tannin sorghum flours by rats treated with paracetamol had similar efficacy to improve oxidative stress and lipid profile. Thus, these toasted sorghum flours have great potential to be used by the food industry as ready-to-eat foods or as ingredients in the development of various food products.
本研究旨在评估和比较烤白高粱和单宁高粱粉对体内脂质代谢和抗氧化潜力的影响。雄性自发性高血压大鼠（SHR）用扑热息痛诱导氧化应激，并用正常饮食（AIN-93M）和含有烤单宁高粱粉和烤白高粱粉（无单宁）的饮食喂养，用 100%纤维素替代物，共 29 天。通过生化试验和定量测定氧化应激标志物来评估肝毒性。与扑热息痛对照组相比，摄入烤高粱粉的两组大鼠丙氨酸氨基转移酶（ALT）浓度降低，血脂谱改善，高密度脂蛋白（HDL）增加，与 AIN-93M 对照组无统计学差异。此外，与烤单宁高粱粉相比，烤白高粱粉在降低肝组织氧化应激方面具有相似的功效，尽管前者总酚含量和抗氧化能力较低，这表明小酚类化合物（如酚酸）在预防氧化应激方面具有更大的作用。因此，烤白高粱和单宁高粱粉在改善扑热息痛治疗大鼠的血脂谱和氧化应激方面具有相似的功效，是潜在的抗氧化剂来源，可作为有前途的即食食品和高粱基产品开发的原料。
高粱的健康益处，加上食品工业对生产更健康食品的兴趣不断增加，促使开发烤高粱粉作为潜在的抗氧化剂和膳食纤维来源。我们已经证明，用扑热息痛治疗的大鼠摄入烤白高粱和单宁高粱粉具有相似的改善氧化应激和血脂谱的功效。因此，这些烤高粱粉具有很大的潜力，可被食品工业用作即食食品或作为开发各种食品产品的原料。
