Título:	Consumption of extruded sorghum SC319 improved gut microbiota at genus level and reduced anthropometric markers in men with overweight: a randomized controlled clinical trial.
Autoria:	LÚCIO, H. ANUNCIAÇÃO, P. SILVA, B. da SILVA, A. da QUEIROZ, V. A. V. CARVALHO, C. W. P. de PINHEIRO-SANT'ANA, H. MARTINO, H.
Afiliação:	HAIRA 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.
Ano de publicação:	2023
Referência:	Nutrients, v. 15, n. 17, 3786, 2023.
Conteúdo:	Background: 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.
Thesagro:	Sorgo Extrusão Peso Sorghum Bicolor Ácido Graxo Cadeia Alimentar Perda de Peso
NAL Thesaurus:	Fatty acids Weight loss Body fat
Palavras-chave:	Fecal pH Short-chain Beta diversity
Digital Object Identifier:	https://doi.org/10.3390/nu15173786
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPMS)