Ruiz-Hernández Alan A, Rouzaud-Sández Ofelia, Valenzuela-González Maribel, Domínguez-Avila J Abraham, González-Aguilar Gustavo A, Robles-Sánchez Maribel
Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales, Colonia Centro, Hermosillo 83000, Sonora, Mexico.
SECIHTI-Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Colonia La Victoria, Hermosillo 83304, Sonora, Mexico.
Foods. 2025 May 17;14(10):1787. doi: 10.3390/foods14101787.
Overweight and obesity are worldwide problems; several strategies have been applied to counteract them, including the development of functional foods with specific bioactivities. Sorghum has been shown in in vitro and in vivo studies to improve various biomarkers related to overweight, obesity, and inflammation, particularly when sprouted and irradiated with UV light. In the present study, irradiated sorghum sprouts were used to prepare granola bars; their phenolic profile, antioxidant activity, in vitro bioaccessibility, anti-inflammatory potential, and sensory acceptability were measured. Gallic acid increased in response to irradiation, while catechin increased in response to sprouting. In vitro digestion showed higher intestinal recovery of phenolics and antioxidant capacity, as well as a significant decrease in nitric oxide content, an inflammation biomarker. A sensory analysis showed scores of approximately 5.5-6.5 (on a 9-point hedonic scale) for most variables analyzed, suggesting adequate acceptability. Sorghum bars made with irradiated sorghum sprouts present high potential as health foods that could help counteract the problems of overweight, obesity, and related diseases. Further in vitro and in vivo studies are needed to demonstrate the benefits of consuming this food.
超重和肥胖是全球性问题；人们已经采用了多种策略来应对这些问题，包括开发具有特定生物活性的功能食品。体外和体内研究表明，高粱能够改善与超重、肥胖和炎症相关的各种生物标志物，尤其是在发芽并经紫外线照射后。在本研究中，经辐照的高粱芽被用于制作格兰诺拉燕麦棒；对其酚类成分、抗氧化活性、体外生物可及性、抗炎潜力和感官可接受性进行了测定。没食子酸的含量随辐照而增加，儿茶素的含量随发芽而增加。体外消化显示，酚类物质和抗氧化能力在肠道中的回收率更高，同时炎症生物标志物一氧化氮的含量显著降低。感官分析表明，所分析的大多数变量的评分约为5.5 - 6.5（9分制快感量表），表明具有足够的可接受性。用经辐照的高粱芽制作的高粱棒作为健康食品具有很高的潜力，有助于应对超重、肥胖及相关疾病问题。需要进一步的体外和体内研究来证明食用这种食品的益处。
