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| Registros recuperados : 3 | |
| 3. |  | LUSTOSA, B. M.; SOUZA, L. G. F. de; FROSI, G.; FALCÃO, H. M.; PEREIRA, S. P.; OLIVEIRA, M. T.; SANTOS, M. G. Strategies of two tropical woody species to tolerate salt stress. Pesquisa Florestal Brasileira, Colombo, v. 37, n. 89, p. 63-72, jan./mar. 2017.| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 3 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
02/09/2023 |
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Data da última atualização: |
18/10/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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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. |
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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. |
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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. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Nutrients, v. 15, n. 17, 3786, 2023. |
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DOI: |
https://doi.org/10.3390/nu15173786 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Beta diversity; Fecal pH; Short-chain. |
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Thesagro: |
Ácido Graxo; Cadeia Alimentar; Extrusão; Perda de Peso; Peso; Sorghum Bicolor; Sorgo. |
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Thesaurus NAL: |
Body fat; Fatty acids; Weight loss. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1156322/1/Consumption-of-extruded-sorghum-SC319-improved-gut-microbiota.pdf
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|
Marc: |
LEADER 02579naa a2200373 a 4500
001 2156322
005 2023-10-18
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/nu15173786$2DOI
100 1 $aLÚCIO, H.
245 $aConsumption of extruded sorghum SC319 improved gut microbiota at genus level and reduced anthropometric markers in men with overweight$ba randomized controlled clinical trial.$h[electronic resource]
260 $c2023
520 $aBackground: 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.
650 $aBody fat
650 $aFatty acids
650 $aWeight loss
650 $aÁcido Graxo
650 $aCadeia Alimentar
650 $aExtrusão
650 $aPerda de Peso
650 $aPeso
650 $aSorghum Bicolor
650 $aSorgo
653 $aBeta diversity
653 $aFecal pH
653 $aShort-chain
700 1 $aANUNCIAÇÃO, P.
700 1 $aSILVA, B. da
700 1 $aSILVA, A. da
700 1 $aQUEIROZ, V. A. V.
700 1 $aCARVALHO, C. W. P. de
700 1 $aPINHEIRO-SANT'ANA, H.
700 1 $aMARTINO, H.
773 $tNutrients$gv. 15, n. 17, 3786, 2023.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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