Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats

Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats

The effects of sorghum flour fractions (whole and decorticated flours and bran) were evaluated for oxidative stress and obesity parameters in diet-induced obese rats. Compared to high fat-fructose groups, sorghum flour fractions reduced liver fat and whole sorghum flour decreased fasting glucose, im...

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Main Authors: Érica Aguiar Moraes, Rafaela da Silva Marineli, Sabrina Alves Lenquiste, Valéria Aparecida Vieira Queiroz, Rafael Ludemann Camargo, Patricia Cristine Borck, Everardo Magalhães Carneiro, Mário Roberto Maróstica Júnior
Format: Article
Language:English
Published: Elsevier 2018-06-01
Series:Journal of Functional Foods
Subjects:
Sorghum bicolor
Decorticated grain
Bran
Phenolic compounds
Oxidative stress
Diabetes
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617301640
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spelling doaj-c9d4214376ef4e7599f82c91068a58a62021-04-30T07:10:05ZengElsevierJournal of Functional Foods1756-46462018-06-0145530540Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced ratsÉrica Aguiar Moraes0Rafaela da Silva Marineli1Sabrina Alves Lenquiste2Valéria Aparecida Vieira Queiroz3Rafael Ludemann Camargo4Patricia Cristine Borck5Everardo Magalhães Carneiro6Mário Roberto Maróstica Júnior7Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, SP, BrazilDepartment of Food and Nutrition, Faculty of Food Engineering, University of Campinas, SP, BrazilDepartment of Food and Nutrition, Faculty of Food Engineering, University of Campinas, SP, BrazilEmbrapa Maize & Sorghum, Brazilian Agricultural Research Corporation, Sete Lagos, MG, BrazilDepartment of Structural and Functional Biology, Institute of Biology, University of Campinas, SP, BrazilDepartment of Structural and Functional Biology, Institute of Biology, University of Campinas, SP, BrazilDepartment of Structural and Functional Biology, Institute of Biology, University of Campinas, SP, BrazilDepartment of Food and Nutrition, Faculty of Food Engineering, University of Campinas, SP, Brazil; Corresponding author.The effects of sorghum flour fractions (whole and decorticated flours and bran) were evaluated for oxidative stress and obesity parameters in diet-induced obese rats. Compared to high fat-fructose groups, sorghum flour fractions reduced liver fat and whole sorghum flour decreased fasting glucose, improved glucose tolerance, insulin resistance and reduced insulin secretion. Sorghum showed a slight improvement in antioxidant status. Animals fed with sorghum flour fractions improved liver CAT, GRd and GPx activities and decreased plasma lipid peroxidation. Additionally, whole sorghum flour can be used as a strategy to ameliorate glucose/insulin homeostasis by increasing insulin sensitivity, leading to pancreatic islet function preservation in a prediabetic condition.http://www.sciencedirect.com/science/article/pii/S1756464617301640Sorghum bicolorDecorticated grainBranPhenolic compoundsOxidative stressDiabetes
collection DOAJ
language English
format Article
sources DOAJ
author Érica Aguiar Moraes
Rafaela da Silva Marineli
Sabrina Alves Lenquiste
Valéria Aparecida Vieira Queiroz
Rafael Ludemann Camargo
Patricia Cristine Borck
Everardo Magalhães Carneiro
Mário Roberto Maróstica Júnior
spellingShingle Érica Aguiar Moraes
Rafaela da Silva Marineli
Sabrina Alves Lenquiste
Valéria Aparecida Vieira Queiroz
Rafael Ludemann Camargo
Patricia Cristine Borck
Everardo Magalhães Carneiro
Mário Roberto Maróstica Júnior
Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats
Journal of Functional Foods
Sorghum bicolor
Decorticated grain
Bran
Phenolic compounds
Oxidative stress
Diabetes
author_facet Érica Aguiar Moraes
Rafaela da Silva Marineli
Sabrina Alves Lenquiste
Valéria Aparecida Vieira Queiroz
Rafael Ludemann Camargo
Patricia Cristine Borck
Everardo Magalhães Carneiro
Mário Roberto Maróstica Júnior
author_sort Érica Aguiar Moraes
title Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats
title_short Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats
title_full Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats
title_fullStr Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats
title_full_unstemmed Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats
title_sort whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats
publisher Elsevier
series Journal of Functional Foods
issn 1756-4646
publishDate 2018-06-01
description The effects of sorghum flour fractions (whole and decorticated flours and bran) were evaluated for oxidative stress and obesity parameters in diet-induced obese rats. Compared to high fat-fructose groups, sorghum flour fractions reduced liver fat and whole sorghum flour decreased fasting glucose, improved glucose tolerance, insulin resistance and reduced insulin secretion. Sorghum showed a slight improvement in antioxidant status. Animals fed with sorghum flour fractions improved liver CAT, GRd and GPx activities and decreased plasma lipid peroxidation. Additionally, whole sorghum flour can be used as a strategy to ameliorate glucose/insulin homeostasis by increasing insulin sensitivity, leading to pancreatic islet function preservation in a prediabetic condition.
topic Sorghum bicolor
Decorticated grain
Bran
Phenolic compounds
Oxidative stress
Diabetes
url http://www.sciencedirect.com/science/article/pii/S1756464617301640
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