Sorghum genotype may reduce low-grade inflammatory response and oxidative stress and maintains jejunum morphology of rats fed a hyperlipidic diet

The effects of adding sorghum of various genotypes to a hyperlipidic diet were assessed in adult Wistar rats (5 groups/n = 10). The diets compared include a negative control diet consisting of the AIN-93M diet (NCD), a hyperlipidic, positive control diet (HCD), and hyperlipidic diets with added sorghum flour of genotypes BRS 305 (HSD 305), BRS 309 (HSD 309), and BRS 310 (HSD 310). Physiological effects of this addition were evaluated by assessment of the lipid profile, blood glucose level, oxidative stress, inflammation and jejunum morphology. Total phenolic, condensed tannin, luteolinidin and apigeninidin concentrations were highest in the flour of genotype BRS 305. After 35 days of treatment, body weight gain and epididymal fat values were similar between groups, as well as blood glucose, fructosamine, total cholesterol and HDL-cholesterol, triglycerides, liver enzymes and superoxide dismutase. The HSD 310 group exhibited lower concentrations of thiobarbituric acid reactive substances and TNF-alpha. The villi height of the rats consuming HCD, HSD 305, HSD 309 and HSD 310 did not differ. It may be concluded that BRS 310 sorghum may have the potential to reduce inflammation and oxidative stress without altering the jejunum morphology. (C) 2012 Published by Elsevier Ltd.