02579naa a2200373 a 450000100080000000500110000800800410001902400440006010000150010424502030011926000090032252014860033165000130181765000160183065000160184665000170186265000210187965000140190065000180191465000090193265000200194165000100196165300190197165300130199065300160200370000210201970000170204070000170205770000220207470000260209670000260212270000160214877300410216421563222023-10-18       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.3390/nu151737862DOI1 aLÚCIO, H.  aConsumption of extruded sorghum SC319 improved gut microbiota at genus level and reduced anthropometric markers in men with overweightba randomized controlled clinical trial.h[electronic resource]  c2023  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.  aBody fat  aFatty acids  aWeight loss  aÁcido Graxo  aCadeia Alimentar  aExtrusão  aPerda de Peso  aPeso  aSorghum Bicolor  aSorgo  aBeta diversity  aFecal pH  aShort-chain1 aANUNCIAÇÃO, P.1 aSILVA, B. da1 aSILVA, A. da1 aQUEIROZ, V. A. V.1 aCARVALHO, C. W. P. de1 aPINHEIRO-SANT'ANA, H.1 aMARTINO, H.  tNutrientsgv. 15, n. 17, 3786, 2023.