Data/hora: 15/06/2024 02:23:44

Biblioteca(s): 	Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 1	
Data corrente: 	02/09/2023	
Data da última atualização: 	18/10/2023	
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.	
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.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	Nutrients, v. 15, n. 17, 3786, 2023.	
DOI: 	https://doi.org/10.3390/nu15173786	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Beta diversity; Fecal pH; Short-chain.	
Thesagro: 	Ácido Graxo; Cadeia Alimentar; Extrusão; Perda de Peso; Peso; Sorghum Bicolor; Sorgo.	
Thesaurus Nal: 	Body fat; Fatty acids; Weight loss.	
Categoria do assunto: 	F Plantas e Produtos de Origem Vegetal	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1156322/1/Consumption-of-extruded-sorghum-SC319-improved-gut-microbiota.pdf	
Registro original: 	Embrapa Milho e Sorgo (CNPMS)	
Exemplares: 	CNPMS - (30130-1) - UPC - AP - DD -  -  -  - DIS
CTAA - (15546-1) - UPC - AP - DD -  -  -  - DIS