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Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults

Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread sample...

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Autores principales: dos Reis Gallo, Lorenza Rodrigues, Reis, Caio Eduardo Gonçalves, Mendonça, Márcio Antônio, da Silva, Vera Sônia Nunes, Pacheco, Maria Teresa Bertoldo, Botelho, Raquel Braz Assunção
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534547/
https://www.ncbi.nlm.nih.gov/pubmed/34681305
http://dx.doi.org/10.3390/foods10102256
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author dos Reis Gallo, Lorenza Rodrigues
Reis, Caio Eduardo Gonçalves
Mendonça, Márcio Antônio
da Silva, Vera Sônia Nunes
Pacheco, Maria Teresa Bertoldo
Botelho, Raquel Braz Assunção
author_facet dos Reis Gallo, Lorenza Rodrigues
Reis, Caio Eduardo Gonçalves
Mendonça, Márcio Antônio
da Silva, Vera Sônia Nunes
Pacheco, Maria Teresa Bertoldo
Botelho, Raquel Braz Assunção
author_sort dos Reis Gallo, Lorenza Rodrigues
collection PubMed
description Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread samples were produced with three different sorghum genotypes. The samples were analyzed for chemical composition, resistant starch and dietary fiber content; antioxidant activity by ORAC; antioxidant capacity by FRAP; GI; and insulinemic responses. This double-blind, crossover, randomized clinical trial was conducted with 10 healthy men aged 28.0 ± 4.9 years (77.6 ± 11.7 kg and 24.2 ± 2.3 kg/m(2)). All sorghum bread showed significantly more fiber than rice bread (control). Brown sorghum bread was classified as low GI, bronze and white as medium GI, and control as high GI. Brown sorghum bread presented a low carbohydrate content, a significant amount of fiber, and a significantly lower 3 h AUC glucose response than those of the control, aside from the highest antioxidant activity value (p ≤ 0.001). Therefore, brown sorghum was superior to other genotypes analyzed in this study, and its production should be encouraged to provide gluten-free products with a better nutritional profile. More research is required to explore the effects of different sorghum genotypes in food products on human health.
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spelling pubmed-85345472021-10-23 Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults dos Reis Gallo, Lorenza Rodrigues Reis, Caio Eduardo Gonçalves Mendonça, Márcio Antônio da Silva, Vera Sônia Nunes Pacheco, Maria Teresa Bertoldo Botelho, Raquel Braz Assunção Foods Article Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread samples were produced with three different sorghum genotypes. The samples were analyzed for chemical composition, resistant starch and dietary fiber content; antioxidant activity by ORAC; antioxidant capacity by FRAP; GI; and insulinemic responses. This double-blind, crossover, randomized clinical trial was conducted with 10 healthy men aged 28.0 ± 4.9 years (77.6 ± 11.7 kg and 24.2 ± 2.3 kg/m(2)). All sorghum bread showed significantly more fiber than rice bread (control). Brown sorghum bread was classified as low GI, bronze and white as medium GI, and control as high GI. Brown sorghum bread presented a low carbohydrate content, a significant amount of fiber, and a significantly lower 3 h AUC glucose response than those of the control, aside from the highest antioxidant activity value (p ≤ 0.001). Therefore, brown sorghum was superior to other genotypes analyzed in this study, and its production should be encouraged to provide gluten-free products with a better nutritional profile. More research is required to explore the effects of different sorghum genotypes in food products on human health. MDPI 2021-09-23 /pmc/articles/PMC8534547/ /pubmed/34681305 http://dx.doi.org/10.3390/foods10102256 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
dos Reis Gallo, Lorenza Rodrigues
Reis, Caio Eduardo Gonçalves
Mendonça, Márcio Antônio
da Silva, Vera Sônia Nunes
Pacheco, Maria Teresa Bertoldo
Botelho, Raquel Braz Assunção
Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults
title Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults
title_full Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults
title_fullStr Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults
title_full_unstemmed Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults
title_short Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults
title_sort impact of gluten-free sorghum bread genotypes on glycemic and antioxidant responses in healthy adults
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534547/
https://www.ncbi.nlm.nih.gov/pubmed/34681305
http://dx.doi.org/10.3390/foods10102256
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