TY - JOUR
T1 - Antioxidant and anti-inflammatory potential of a food produced from irradiated (UV-A LED) sorghum sprouts subjected to in vitro gastrointestinal simulation
AU - Ruiz-Hernández, Alan A.
AU - Rouzaud-Sández, Ofelia
AU - Frias, Juana
AU - Ayala-Zavala, Fernando
AU - Astiazarán-García, Humberto
AU - Salazar-López, Norma J.
AU - López-Saiz, Carmen M.
AU - De la Reé-Rodríguez, Sandra C.
AU - Sánchez, Maribel Robles
N1 - Publisher Copyright:
© 2023 The Authors
PY - 2023/11
Y1 - 2023/11
N2 - Overweight and obesity are global health problems that have been addressed through various methods, such as diet, exercise, and the consumption of functional foods. Among these foods, the use of sorghum grain has been limited. Therefore, to promote the consumption of this cereal, a cookie formulation with potentially functional ingredients was developed using irradiated sorghum sprouts with UV-A LED light. Then, the phenolic content and antioxidant activity of the cookies were evaluated before and after a gastrointestinal simulation process. The anti-inflammatory potential was also determined by measuring the production of nitric oxide in RAW 264.7 cells. Compared to the cookies prepared with sorghum flour, the cookies prepared with irradiated sorghum sprout flour (ISSF) exhibited higher phenolic content and antioxidant activity. Furthermore, the bioaccessibility of phenolic compound was greater and the antioxidant recovery was higher in the ISSF cookies due to the high content of phenolic acids. Finally, the ISSF cookies exhibited better anti-inflammatory potential by reducing nitric oxide production by RAW 264.7 cells at lower concentrations than those of other cookies. Taken together, these results suggest that ISSF cookies are a promising food that could help address overweight, obesity and other related diseases.
AB - Overweight and obesity are global health problems that have been addressed through various methods, such as diet, exercise, and the consumption of functional foods. Among these foods, the use of sorghum grain has been limited. Therefore, to promote the consumption of this cereal, a cookie formulation with potentially functional ingredients was developed using irradiated sorghum sprouts with UV-A LED light. Then, the phenolic content and antioxidant activity of the cookies were evaluated before and after a gastrointestinal simulation process. The anti-inflammatory potential was also determined by measuring the production of nitric oxide in RAW 264.7 cells. Compared to the cookies prepared with sorghum flour, the cookies prepared with irradiated sorghum sprout flour (ISSF) exhibited higher phenolic content and antioxidant activity. Furthermore, the bioaccessibility of phenolic compound was greater and the antioxidant recovery was higher in the ISSF cookies due to the high content of phenolic acids. Finally, the ISSF cookies exhibited better anti-inflammatory potential by reducing nitric oxide production by RAW 264.7 cells at lower concentrations than those of other cookies. Taken together, these results suggest that ISSF cookies are a promising food that could help address overweight, obesity and other related diseases.
KW - Emerging technologies
KW - Functional food
KW - Health
KW - Phenolic acids
KW - Raw 267.7
UR - http://www.scopus.com/inward/record.url?scp=85174719784&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2023.105857
DO - 10.1016/j.jff.2023.105857
M3 - Artículo
AN - SCOPUS:85174719784
SN - 1756-4646
VL - 110
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 105857
ER -