Frozen Autoclaved Sorghum Enhanced Colonic Fermentation and Lower Visceral Fat Accumulation in Rats.

Area of Science:

• Nutritional Science
• Microbiology
• Gastroenterology

Background:

• Raw sorghum's resistant starch (RS) has limited impact on colonic fermentation.
• Processing methods can alter starch properties and fermentation potential.

Purpose of the Study:

• To investigate the effects of frozen autoclaved sorghum on colonic fermentation and associated physiological parameters.
• To compare the impact of refined and whole sorghum diets against control starches.

Main Methods:

• Fischer 344 rats were fed diets containing frozen cooked refined sorghum (S-Rf), whole sorghum (S-Wh), alpha-corn starch (CON), or high amylose starch (HAS).
• Zoometric, cecal biochemical, and microbiological parameters were analyzed.
• Correlations between adiposity, feed intake, RS, and short-chain fatty acids (SCFA) were examined.

Main Results:

• Sorghum-fed rats showed reduced feed intake and visceral adipose tissue mass compared to controls.
• Bacterial alpha diversity was higher in sorghum-fed rats.
• Serum cholesterol levels decreased, and fecal bile excretion increased in sorghum-fed groups.
• Lower adiposity correlated with lower feed intake, RS intake, and cecal SCFA.

Conclusions:

• Frozen autoclaved sorghum effectively increases RS inflow to the colon, promoting fermentation.
• Resultant SCFA production may contribute to reduced adiposity and body weight gain.
• Sorghum-based diets show potential for modulating gut microbiota and improving metabolic health.