Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.

Detalhes bibliográficos
Autor(a) principal: LOPES, R. de C. S. O.
Data de Publicação: 2018
Outros Autores: LIMA, S. L. L. de, SILVA, B. F. da, TOLEDO, R. C. L., MOREIRA, M. E de C., ANUNCIAÇÃO, P. C. de, WALTER, E. H. M., CARVALHO, C. W. P. de, QUEIROZ, V. A. V., RIBEIRO, A. Q., MARTINO, H. S. D.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091257
Resumo: This study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%). When compared to extruded maize breakfast meal, it presented higher percentage of dietary fiber (p < 0.05), and higher content of phenolic compounds and tannin, consequently higher antioxidant activity (p < 0.05). Extruded sorghum breakfast cereal combined with unfermented probiotic milk decreased the C-reactive protein (p < 0.05) and malondialdehyde (p < 0.05) serum levels and increased the total antioxidant capacity and superoxide dismutase (p < 0.05) in patients with chronic kidney disease. Therefore, the extruded sorghum, source of tannin, anthocyanin, and dietary fiber, when consumed with unfermented probiotic milk alleviates the inflammation and oxidative stress in patients with chronic kidney disease.
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spelling Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.Tecnologia de AlimentoComposto FenólicoFibraDietaAntioxidanteDoençaExtrusãoFermentaçãoSorgoTaninoLeite de SojaCerealRimInflamaçãoSorghum BicolorPhenolic compoundsDietary fiberAntioxidantsChronic diseasesProbioticsFood technologyTanninsMilk analysisBreakfast cerealsAntioxidant activityInflammationKidney diseasesThis study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%). When compared to extruded maize breakfast meal, it presented higher percentage of dietary fiber (p < 0.05), and higher content of phenolic compounds and tannin, consequently higher antioxidant activity (p < 0.05). Extruded sorghum breakfast cereal combined with unfermented probiotic milk decreased the C-reactive protein (p < 0.05) and malondialdehyde (p < 0.05) serum levels and increased the total antioxidant capacity and superoxide dismutase (p < 0.05) in patients with chronic kidney disease. Therefore, the extruded sorghum, source of tannin, anthocyanin, and dietary fiber, when consumed with unfermented probiotic milk alleviates the inflammation and oxidative stress in patients with chronic kidney disease.Rita de Cássia Stampini Oliveira Lopes, UFV; Samara Letícia Silva de Lima, UFV; Bárbara Pereira da Silva, UFV; Renata Celi Lopes Toledo, UFV; Maria Eliza de Castro Moreira, UFV; Pamella Cristine Anunciação, UFV; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Andréia Queiroz Ribeiro, UFV; Hércia Stampini Duarte Martino, UFV.LOPES, R. de C. S. O.LIMA, S. L. L. deSILVA, B. F. daTOLEDO, R. C. L.MOREIRA, M. E de C.ANUNCIAÇÃO, P. C. deWALTER, E. H. M.CARVALHO, C. W. P. deQUEIROZ, V. A. V.RIBEIRO, A. Q.MARTINO, H. S. D.2019-01-31T23:42:33Z2019-01-31T23:42:33Z2018-05-0920182019-01-31T23:42:33Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Research International, v. 107, p. 629-638, May 2018.http://www.alice.cnptia.embrapa.br/alice/handle/doc/109125710.1016/j.foodres.2018.03.004enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2019-01-31T23:42:40Zoai:www.alice.cnptia.embrapa.br:doc/1091257Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542019-01-31T23:42:40falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542019-01-31T23:42:40Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
title Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
spellingShingle Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
LOPES, R. de C. S. O.
Tecnologia de Alimento
Composto Fenólico
Fibra
Dieta
Antioxidante
Doença
Extrusão
Fermentação
Sorgo
Tanino
Leite de Soja
Cereal
Rim
Inflamação
Sorghum Bicolor
Phenolic compounds
Dietary fiber
Antioxidants
Chronic diseases
Probiotics
Food technology
Tannins
Milk analysis
Breakfast cereals
Antioxidant activity
Inflammation
Kidney diseases
title_short Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
title_full Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
title_fullStr Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
title_full_unstemmed Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
title_sort Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
author LOPES, R. de C. S. O.
author_facet LOPES, R. de C. S. O.
LIMA, S. L. L. de
SILVA, B. F. da
TOLEDO, R. C. L.
MOREIRA, M. E de C.
ANUNCIAÇÃO, P. C. de
WALTER, E. H. M.
CARVALHO, C. W. P. de
QUEIROZ, V. A. V.
RIBEIRO, A. Q.
MARTINO, H. S. D.
author_role author
author2 LIMA, S. L. L. de
SILVA, B. F. da
TOLEDO, R. C. L.
MOREIRA, M. E de C.
ANUNCIAÇÃO, P. C. de
WALTER, E. H. M.
CARVALHO, C. W. P. de
QUEIROZ, V. A. V.
RIBEIRO, A. Q.
MARTINO, H. S. D.
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Rita de Cássia Stampini Oliveira Lopes, UFV; Samara Letícia Silva de Lima, UFV; Bárbara Pereira da Silva, UFV; Renata Celi Lopes Toledo, UFV; Maria Eliza de Castro Moreira, UFV; Pamella Cristine Anunciação, UFV; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Andréia Queiroz Ribeiro, UFV; Hércia Stampini Duarte Martino, UFV.
dc.contributor.author.fl_str_mv LOPES, R. de C. S. O.
LIMA, S. L. L. de
SILVA, B. F. da
TOLEDO, R. C. L.
MOREIRA, M. E de C.
ANUNCIAÇÃO, P. C. de
WALTER, E. H. M.
CARVALHO, C. W. P. de
QUEIROZ, V. A. V.
RIBEIRO, A. Q.
MARTINO, H. S. D.
dc.subject.por.fl_str_mv Tecnologia de Alimento
Composto Fenólico
Fibra
Dieta
Antioxidante
Doença
Extrusão
Fermentação
Sorgo
Tanino
Leite de Soja
Cereal
Rim
Inflamação
Sorghum Bicolor
Phenolic compounds
Dietary fiber
Antioxidants
Chronic diseases
Probiotics
Food technology
Tannins
Milk analysis
Breakfast cereals
Antioxidant activity
Inflammation
Kidney diseases
topic Tecnologia de Alimento
Composto Fenólico
Fibra
Dieta
Antioxidante
Doença
Extrusão
Fermentação
Sorgo
Tanino
Leite de Soja
Cereal
Rim
Inflamação
Sorghum Bicolor
Phenolic compounds
Dietary fiber
Antioxidants
Chronic diseases
Probiotics
Food technology
Tannins
Milk analysis
Breakfast cereals
Antioxidant activity
Inflammation
Kidney diseases
description This study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%). When compared to extruded maize breakfast meal, it presented higher percentage of dietary fiber (p < 0.05), and higher content of phenolic compounds and tannin, consequently higher antioxidant activity (p < 0.05). Extruded sorghum breakfast cereal combined with unfermented probiotic milk decreased the C-reactive protein (p < 0.05) and malondialdehyde (p < 0.05) serum levels and increased the total antioxidant capacity and superoxide dismutase (p < 0.05) in patients with chronic kidney disease. Therefore, the extruded sorghum, source of tannin, anthocyanin, and dietary fiber, when consumed with unfermented probiotic milk alleviates the inflammation and oxidative stress in patients with chronic kidney disease.
publishDate 2018
dc.date.none.fl_str_mv 2018-05-09
2018
2019-01-31T23:42:33Z
2019-01-31T23:42:33Z
2019-01-31T23:42:33Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Research International, v. 107, p. 629-638, May 2018.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091257
10.1016/j.foodres.2018.03.004
identifier_str_mv Food Research International, v. 107, p. 629-638, May 2018.
10.1016/j.foodres.2018.03.004
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091257
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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