Extruded sorghum (Sorghum bicolor L.) improves gut microbiota, reduces inflammation, and oxidative stress in obese rats fed a high-fat diet
Andressa Rodrigues de Sousa | Maria Eliza de Castro Moreira | Mariana Grancieri | Renata Celi Lopes Toledo | Fernanda de Oliveira Araújo | Hilário Cuquetto Mantovani | Valéria Aparecida Vieira Queiroz | Hercia Stampini Duarte Martino
The aim of this study was to investigate the effects of extruded sorghum flour (ESF) on rats fed with a high-fat diet (HFD) on gut microbiota modulation, inflammation, and oxidative stress. Male Wistar rats were fed a normal diet (AIN-93 M, n = 8), HFD (n = 8), or HFD plus ESF replacing 50% cellulose and 100% corn starch (HFDS50, n = 8) or HFD plus ESF replacing 100% cellulose and 100% corn starch (HFDS100, n = 8) for eight weeks. ESF improved the composition of intestinal microbiota by increasing the proportion of the Bacteroidetes phylum instead of the Firmicutes phylum. Furthermore, ESF reduced the concentrations of p65 NF-κB in liver, seric resistin, lipids peroxidation and increase the total antioxidant capacity of plasma, the expression of superoxide dismutase, and the heat shock protein 72. In conclusion, ESF improves the intestinal dysbiosis, inflammation and oxidative stress in obese rats fed a hyperlipid diet.
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