Consumption of extruded sorghum SC319 improved gut microbiota at genus level and reduced anthropometric markers in men with overweight: a randomized controlled clinical trial.

• Autor(a) principal: LÚCIO, H.
• Data de Publicação: 2023
• Outros Autores: ANUNCIAÇÃO, P., SILVA, B. da, SILVA, A. da, QUEIROZ, V. A. V., CARVALHO, C. W. P. de, PINHEIRO-SANT'ANA, H., MARTINO, H.
• 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/1156322; https://doi.org/10.3390/nu15173786
• topic: Fecal pH; Short-chain; Beta diversity; Sorgo; Extrusão; Peso; Sorghum Bicolor; Ácido Graxo; Cadeia Alimentar; Perda de Peso; Fatty acids; Weight loss; Body fat

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.