Effects of a Sorghum Beverage with <i>Lacticaseibacillus paracasei</i> on Body Composition, Lipid Profiles, and Intestinal Health in Overweight and Obese Adults: A Randomized Single-Blind Pilot Study

Lucimar Aguiar da Silva; Vinícius Parzanini Brilhante de São José; Larissa Arruda Rodrigues; Pietra Vidal Cardoso do Prado; Renata Celi Lopes Toledo; Frederico Augusto Ribeiro de Barros; Andressa Moreira de Souza; Rosemar Antoniassi; Carlos Wanderlei Piler de Carvalho; Valéria Aparecida Vieira Queiroz; Karina Maria Olbrich dos Santos; Joseph Francis Pierre; Bárbara Pereira da Silva; Hércia Stampini Duarte Martino

doi:10.3390/foods13193128

Foods (Sep 2024)

Effects of a Sorghum Beverage with <i>Lacticaseibacillus paracasei</i> on Body Composition, Lipid Profiles, and Intestinal Health in Overweight and Obese Adults: A Randomized Single-Blind Pilot Study

Lucimar Aguiar da Silva,
Vinícius Parzanini Brilhante de São José,
Larissa Arruda Rodrigues,
Pietra Vidal Cardoso do Prado,
Renata Celi Lopes Toledo,
Frederico Augusto Ribeiro de Barros,
Andressa Moreira de Souza,
Rosemar Antoniassi,
Carlos Wanderlei Piler de Carvalho,
Valéria Aparecida Vieira Queiroz,
Karina Maria Olbrich dos Santos,
Joseph Francis Pierre,
Bárbara Pereira da Silva,
Hércia Stampini Duarte Martino

Affiliations

Lucimar Aguiar da Silva: Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, University Campus, Viçosa 36570-900, MG, Brazil
Vinícius Parzanini Brilhante de São José: Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, University Campus, Viçosa 36570-900, MG, Brazil
Larissa Arruda Rodrigues: Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, University Campus, Viçosa 36570-900, MG, Brazil
Pietra Vidal Cardoso do Prado: Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, University Campus, Viçosa 36570-900, MG, Brazil
Renata Celi Lopes Toledo: Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, University Campus, Viçosa 36570-900, MG, Brazil
Frederico Augusto Ribeiro de Barros: Department of Food Technology, Federal University of Viçosa, Purdue Avenue, s/n, University Campus, Viçosa 36570-900, MG, Brazil
Andressa Moreira de Souza: Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, Guaratiba, Rio de Janeiro 23020-470, RJ, Brazil
Rosemar Antoniassi: Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, Guaratiba, Rio de Janeiro 23020-470, RJ, Brazil
Carlos Wanderlei Piler de Carvalho: Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, Guaratiba, Rio de Janeiro 23020-470, RJ, Brazil
Valéria Aparecida Vieira Queiroz: Embrapa Milho e Sorgo, Br 424, Km 45, Zona Rural, Sete Lagoas 35701-970, MG, Brazil
Karina Maria Olbrich dos Santos: Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, Guaratiba, Rio de Janeiro 23020-470, RJ, Brazil
Joseph Francis Pierre: Department of Nutritional Sciences, University of Wisconsin-Madison, 1415 Linden Dr., Room 340B, Madison, WI 53706-1571, USA
Bárbara Pereira da Silva: Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, University Campus, Viçosa 36570-900, MG, Brazil
Hércia Stampini Duarte Martino: Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, University Campus, Viçosa 36570-900, MG, Brazil

DOI: https://doi.org/10.3390/foods13193128
Journal volume & issue: Vol. 13, no. 19
p. 3128

Abstract

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(1) Background: This study aimed to evaluate the effect of an extruded whole-grain sorghum beverage containing L. paracasei on body composition, lipid profiles, and intestinal health in overweight and obese adults. (2) Methods: A chronic, single-blind randomized controlled pilot study was conducted with 30 volunteers allocated to three groups (n = 10/group): extruded sorghum beverage (ESB), extruded sorghum beverage with L. paracasei (ESPB), and control beverage (CB) (waxy maize starch). The chemical composition of the beverages was analyzed. Volunteers consumed the beverages for ten weeks at breakfast, along with individual dietary prescriptions. Body composition, biochemical markers, gastrointestinal symptoms, stool consistency, intestinal permeability, short-chain fatty acids, fecal pH, and stool L. paracasei DNA concentration were analyzed at the beginning and end of the intervention period. (3) Results: The ESB showed better composition than the CB, particularly in terms of resistant starch content, total phenolic compounds, condensed tannins, and antioxidant capacity. Both the ESB and the ESPB had an effect on body composition (estimated total visceral fat and waist volume), biochemical markers (Castelli index I), and intestinal health (Bristol scale, diarrhea score, valeric acid, and L. paracasei DNA concentration). No changes were observed in the CB group after the intervention. (4) Conclusions: Whole-grain sorghum beverages demonstrated good nutritional value, and consumption of these beverages, with or without L. paracasei, provided health benefits, including improvements in body composition, Castelli index I scores, and intestinal health, in overweight and obese adults.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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