Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health.

Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. We summarize the recent findings concerning the nutrients and bioactive compounds of sorghum and its potential impact on human health, analyzing the limitations and positive points of the studies and proposing directions for future research. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Furthermore, most sorghum varieties are rich in phenolic compounds, especially 3-deoxyanthocyanidins and tannins. The results obtained in vitro and in animals have shown that phenolics compounds and fat soluble compounds (polycosanols) isolated from sorghum benefit the gut microbiota and parameters related to obesity, oxidative stress, inflammation, diabetes, dyslipidemia, cancer, and hypertension. The effects of whole sorghum and its fractions on human health need to be evaluated. In conclusion, sorghum is a source of nutrients and bioactive compounds, especially 3-deoxyanthocyanidins, tannins, and polycosanols, which beneficially modulate, in vitro and in animals, parameters related to noncommunicable diseases. Studies should be conducted to evaluate the effects of different processing on protein and starch digestibility of sorghum as well as on the profile and bioavailability of its bioactive compounds, especially 3-deoxyanthocyanidins and tannins. Furthermore, the benefits resulting from the interaction of bioactive compounds in sorghum and human microbiota should be studied.

Effect of different protein types on second meal postprandial glycaemia in normal weight and normoglycemic subjects.

BACKGROUND: Diabetes mellitus is a global epidemic affecting 346 million people in the world. The glycemic control is the key for diabetes prevention and management. Some proteins can stimulate insulin release and modulate glycemic response. OBJECTIVES: To assess the effect of the consumption of different types of protein (whey protein, soy protein and egg white) on a second meal postprandial glycaemia in normal weight and normoglycemic subjects. METHODOLOGY: Randomized crossover clinical trial. After an overnight fast of 12-hours, ten subjects attended the laboratory to drink one of the protein shakes (whey, soy or egg white) or the control drink. Thirty minutes later, the subjects consumed a glucose solution (25 g glucose). Glycemic response was monitored at times 0 (before glucose solution) and 15, 30, 45, 60, 90 and 120 min (after glucose solution consumption). Incremental area under the glycemic curve (iAUC) was calculated by the trapezoidal method. Furthermore, glycemic response was assessed by a new method using iG equation. RESULTS: Compared with control, whey and soy protein drinks reduced postprandial iAUC in 56.5% (p = 0.004) and 44.4% (p = 0.029), respectively. Whey protein was the only protein capable of avoiding great fluctuations and a peak in postprandial glycemia. The assessment of glycemic response by iG equation showed positive correlation with iAUC (Pearson 0.985, p < 0.05). CONCLUSION: The consumption of whey and soy protein 30 minutes before a glucose load resulted in lower iAUC compared with control drink. Whey protein maintained postprandial glycemia more stable.

Introducción: La diabetes mellitus es una enfermedad epidémica que afecta a 346 millones de personas en el mundo. El control glicémico es la clave para la prevención y el control de la diabetes. Algunas proteínas pueden estimular la liberación de insulina y modular la respuesta glicémica. Objetivos: Evaluar el efecto del consumo de diferentes tipos de proteínas (proteína de suero de leche, proteína de soja y la clara de huevo) de la glicemia postprandial en una segunda comida en individuos de peso normal y normoglicémicos. Metodología: Este fue un ensayo clínico aleatorizado cruzado. Después de un ayuno nocturno de 12 horas, diez individuos asistieron al laboratorio para beber uno de los batidos de proteínas (suero de leche, soja o clara de huevo) o la bebida control. Treinta minutos más tarde, los individuos consumieron una solución de glucosa (25 g de glucosa). La respuesta glicémica fue monitorizada en los tiempos 0 (antes de solución de glucosa) y 15, 30, 45, 60, 90 y 120 min (después del consumo de la solución de glucosa). El área incrementada bajo la curva de glicemia (iAUC) fue calculada por el método trapezoidal. Por otra parte, la respuesta glicémica se evaluó mediante un nuevo método que utiliza la ecuación de iG. Resultados: En comparación con el control, las bebidas de suero de leche y de proteína de soja reducen iAUC postprandial en 56,5% (p = 0,004) y 44,4% (p = 0,029), respectivamente. La proteína de suero es la única proteína capaz de evitar grandes fluctuaciones y un pico de glicemia postprandial. La evaluación de la respuesta glicémica por la ecuación iG mostró correlación positiva con iAUC (Pearson 0,985, p < 0,05). Conclusión: El consumo de suero de leche y proteína de soja 30 minutos antes de una carga de glucosa resultó en menor iAUC en comparación con la bebida control. La proteína del suero mantiene la glucemia postprandial más estable.