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dc.contributor.authorLÚCIO, H.
dc.contributor.authorANUNCIAÇÃO, P.
dc.contributor.authorSILVA, B. da
dc.contributor.authorSILVA, A. da
dc.contributor.authorQUEIROZ, V. A. V.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorPINHEIRO-SANT'ANA, H.
dc.contributor.authorMARTINO, H.
dc.date.accessioned2023-09-02T16:39:41Z-
dc.date.available2023-09-02T16:39:41Z-
dc.date.created2023-09-02
dc.date.issued2023
dc.identifier.citationNutrients, v. 15, n. 17, 3786, 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1156322-
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.language.isoeng
dc.rightsopenAccess
dc.subjectFecal pH
dc.subjectShort-chain
dc.subjectBeta diversity
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
dc.subject.thesagroSorgo
dc.subject.thesagroExtrusão
dc.subject.thesagroPeso
dc.subject.thesagroSorghum Bicolor
dc.subject.thesagroÁcido Graxo
dc.subject.thesagroCadeia Alimentar
dc.subject.thesagroPerda de Peso
dc.subject.nalthesaurusFatty acids
dc.subject.nalthesaurusWeight loss
dc.subject.nalthesaurusBody fat
riaa.ainfo.id1156322
riaa.ainfo.lastupdate2023-09-02
dc.identifier.doihttps://doi.org/10.3390/nu15173786
dc.contributor.institutionHAIRA 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.
Aparece en las colecciones:Artigo em periódico indexado (CNPMS)

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