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

2018; Elsevier BV; Volume: 107; Linguagem: Inglês

10.1016/j.foodres.2018.03.004

1873-7145

Rita de Cássia Stampini Oliveira Lopes, Sâmara Letícia Silva de Lima, Bárbara Pereira da Silva, Renata Celi Lopes Toledo, Maria Eliza de Castro Moreira, Pamella Cristine Anunciação, Eduardo Henrique Miranda Walter, Carlos Wanderlei Piler de Carvalho, Valéria Aparecida Vieira Queiróz, Andréia Queiróz Ribeiro, Hércia Stampini Duarte Martino,

Gut microbiota and health

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.