Consumption of extruded sorghum SC319 improved gut microbiota at genus level and reduced anthropometric markers in men with overweight: a randomized controlled clinical trial.

dc.contributorHAIRA LÚCIO, UNIVERSIDADE FEDERAL DE VIÇOSA; PAMELLA ANUNCIAÇÃO, UNIVERSIDADE FEDERAL DE VIÇOSA; BARBARA DA SILVA, UNIVERSIDADE FEDERAL DE VIÇOSA; ALESSANDRA DA SILVA, UNIVERSIDADE FEDERAL DE VIÇOSA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; HELENA PINHEIRO-SANT'ANA, UNIVERSIDADE FEDERAL DE VIÇOSA; HERCIA MARTINO, UNIVERSIDADE FEDERAL DE VIÇOSA.
dc.creatorLÚCIO, H.
dc.creatorANUNCIAÇÃO, P.
dc.creatorSILVA, B. da
dc.creatorSILVA, A. da
dc.creatorQUEIROZ, V. A. V.
dc.creatorCARVALHO, C. W. P. de
dc.creatorPINHEIRO-SANT'ANA, H.
dc.creatorMARTINO, H.
dc.date2023-09-02T16:39:41Z
dc.date2023-09-02T16:39:41Z
dc.date2023-09-02
dc.date2023
dc.date.accessioned2023-09-05T03:09:17Z
dc.date.available2023-09-05T03:09:17Z
dc.identifierNutrients, v. 15, 3786, 2023.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1156322
dc.identifierhttps://doi.org/10.3390/nu15173786
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8638664
dc.descriptionBackground: Sorghum is a cereal source of energy, carbohydrates, resistant starch, proanthocyanidins, and 3-deoxyanthocyanins; it promotes satiety by slowing digestion and benefits intestinal health. Objective: This study investigated the effects of extruded sorghum SC319 consumption on intestinal health, weight loss, and inflammatory markers in men with overweight. Methods: This was a randomized, controlled, single-blind clinical trial. Twenty-one men were randomly allocated into one of two groups: the sorghum group (test), which received 40 g of extruded SC319 whole sorghum (n = 10), or the wheat group (control), which received 38 g of extruded whole wheat (n = 11) for eight weeks. Results: The sorghum consumption increased the weight loss intragroup, decreased the body fat percentage intergroup, and did not change inflammatory markers, while the wheat group had increased IL-6 levels compared to baseline. Short-chain fatty acid production, fecal pH, and Alfa and Beta diversity indexes did not differ intra- and intergroup after interventions. However, sorghum consumption decreased genus levels of Clostridium_sensu_stricto 1, Dorea, and Odoribacter and increased CAG-873 and Turicibacter compared to baseline. Further, sorghum showed a tendency (p = 0.07) to decrease the proteobacteria phyla compared to wheat. Conclusion: Extruded sorghum SC319 improved intestinal microbiota and body composition and promoted weight loss, demonstrating its prebiotic potential.
dc.languageIngles
dc.languageen
dc.rightsopenAccess
dc.subjectFecal pH
dc.subjectShort-chain
dc.subjectBeta diversity
dc.subjectSorgo
dc.subjectExtrusão
dc.subjectPeso
dc.subjectSorghum Bicolor
dc.subjectÁcido Graxo
dc.subjectCadeia Alimentar
dc.subjectPerda de Peso
dc.subjectFatty acids
dc.subjectWeight loss
dc.subjectBody fat
dc.titleConsumption of extruded sorghum SC319 improved gut microbiota at genus level and reduced anthropometric markers in men with overweight: a randomized controlled clinical trial.
dc.typeArtigo de periódico


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