Guedes Lúcio Haira, Grancieri Mariana, David Medina Martinez Oscar, Celi Lopes Toledo Renata, Beserra de Menezes Cícero, Maria Brunoro Costa Neuza, Aparecida Vieira Queiroz Valéria, Pereira da Silva Bárbara, Stampini Duarte Martino Hércia
Nutrition and Health Department. Federal University of Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil.
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.
Food Res Int. 2023 Nov;173(Pt 1):113252. doi: 10.1016/j.foodres.2023.113252. Epub 2023 Jul 8.
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.
高粱BRS 305（双色高粱L. Moench）是一种富含单宁和花青素的谷物，经过干热处理后能更好地保留抗性淀粉。我们的目的是研究BRS 305干热处理全高粱粉对高脂高果糖饮食（HFHF）喂养的Wistar大鼠饱腹感以及脑和脂肪组织抗氧化反应的影响。雄性Wistar大鼠分为两组：对照组（n = 8）和HFHF组（n = 16），为期8周。之后，HFHF组的动物再分为：HFHF组（n = 8）和HFHF + BRS 305高粱全粉组（n = 8），为期10周。与HFHF组相比，食用高粱可降低脂肪和脑组织中瘦素、抵抗素和1型内源性大麻素受体（CB1）的基因表达。在脑中，食用高粱还能促进神经肽Y（NPY）基因表达的降低。与HFHF组相比，食用BRS305高粱可改善脂肪组织中沉默调节蛋白1（SIRT1）的基因表达，并且在脑中可提高热休克蛋白72（HSP72）、红系衍生核因子2（NRF2）、过氧化物酶体增殖物激活受体α（PPARα）、超氧化物歧化酶（SOD）和过氧化氢酶的活性。计算机模拟分析显示其与PPARα、CB1和瘦素受体存在相互作用。HFHF + 高粱组的晚期糖基化终产物（AGEs）浓度与HFHF组无差异。实验组之间晚期糖基化终产物受体（RAGEs）浓度无差异。因此，经过干处理的BRS 305高粱能够调节与饱腹感相关标志物的基因表达，并提高HFHF饮食喂养大鼠的抗氧化能力。
