02044naa a2200289 a 450000100080000000500110000800800410001902400510006010000230011124502550013426000090038952010670039865000180146565000120148365000120149565000130150765000170152065000100153765300250154770000230157270000180159570000210161370000220163470000240165670000220168077300520170221304242022-01-04       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.jcs.2021.1032012DOI1 aMARTINEZ, O. D. M.  aDry heated whole sorghum flour (BRS 305) with high tannin and resistant starch improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a high-fat high-fructose diet.h[electronic resource]  c2021  aThis study aimed to evaluate the effect of dry heated whole sorghum flour (BRS 305 hybrid) on insulin resistance, glucose tolerance, adiposity, steatosis, and liver lipogenesis in rats fed with a high-fat high-fructose diet (HFHF). Male Wistar rats (n = 10/group), 45?50 days old, were fed with AIN93-M diet, HFHF (31% saturated fat and 20% fructose) and HFHF + sorghum flour (replacing 50% of dietary fiber, 100% starch, 19.8% protein and 22.5% lipids in the experimental diet), for 10 weeks. The sorghum flour restored the effect of the HFHF diet, decreasing triglycerides, uric acid, alanine aminotransferase (ALT), liver steatosis, and lipogenesis. Further, sorghum improved insulin sensitivity and glucose tolerance and increasing the concentration of PPARα protein in the liver. Thus, the BRS 305 whole sorghum flour with high tannin and resistant starch showed potential as a functional food, since it improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a high-fat high-fructose diet.  aÁcido Úrico  aFarinha  aGlicose  aInsulina  aResistência  aSorgo  aMudança metabólica1 aTHEODORO, J. M. V.1 aGRANCIERI, M.1 aTOLEDO, R. C. L.1 aQUEIROZ, V. A. V.1 aBARROS, F. A. R. de1 aMARTINO, H. S. D.  tJournal of Cereal Sciencegv. 99, 103201, 2021.