Consumption of Extruded Sorghum SC319 Improved Gut Microbiota at Genus Level and Reduced Anthropometric Markers in Men with Overweight: A Randomized Controlled Clinical Trial.

Haira Lúcio, Pamella Anunciação, Barbara da Silva, Alessandra da Silva, Valéria Queiroz, Carlos de Carvalho, Helena Pinheiro-Sant'Ana, Hercia Martino

Journal: Nutrients 2023;15(17):3786

PMID: 37686818

Free Full Text on MDPI View on PubMed

Plain Language Summary

Obesity is frequently associated with the dysregulation of lipid, glucose, and cholesterol metabolism, in addition to increased oxidative stress and the establishment of low-grade chronic inflammation, which are risk factors for developing non-communicable chronic diseases. The aim of this study was to investigate the effects of the consumption of extruded SC319 whole sorghum or extruded whole wheat associated with an 8-week daily 500 kcal energy restriction diet on the modulation of intestinal health with a focus on gut microbiota, short-chain fatty acid production, faecal pH, and weight loss and inflammation markers. This study was an 8-week, single-blind, controlled, randomised nutritional intervention study conducted in 21 men with overweight. The participants were randomly allocated in a 1:1 ratio to receive extruded SC319 whole sorghum or extruded whole wheat. Results showed that consuming SC319 extruded sorghum along with an energy restricted diet achieved greater weight loss and reduced body fat percentage in Brazilian men with overweight compared to the wheat group, with no differences in SCFA synthesis, faecal pH, alpha and beta-diversity, and inflammatory markers. Sorghum consumption promoted alternations in intestinal microbiome composition at the genus level, probably due to the presence of resistant starch and polyphenolic compounds. Authors conclude that sorghum consumption improved weight loss, decreased anthropometric measures, and acted as a prebiotic, thereby changing intestinal microbiome composition.

Abstract

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 ( = 10), or the wheat group (control), which received 38 g of extruded whole wheat ( = 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 α and β diversity indexes did not differ intra- and intergroup after interventions. However, sorghum consumption decreased genus levels of , , and and increased CAG-873 and compared to baseline. Further, sorghum showed a tendency ( = 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.

Address: Nutrition and Health Department, Federal University of Viçosa, Campus Universitário, Av. Purdue, s/n, Viçosa 36570-900, MG, Brazil.; Embrapa Milho e Sorgo, Rote MG 424, Km 65, Sete Lagoas 35701-970, MG, Brazil.; Embrapa Agroindústria de Alimentos, Av. das Américas, nº 29.501, Guaratiba, Rio de Janeiro 23020-470, RJ, Brazil.

DOI: 10.3390/nu15173786