(P03-031-24) Sorghum BRS305 Beverage Associated With Lacticaseibacillus Paracasei Improves Total Antioxidant Capacity and Cholesterol/HDL Ratio in Adult With Overweight

Objectives: This study evaluated the effect of sorghum BRS 305 [Sorghum bicolor (L.) Moench] non-dairy beverage associated with Lacticaseibacillus paracasei on total antioxidant capacity, oxidative stress and lipid profile in adults with overweight.

Methods: A randomized controlled chronic clinical study, single-blind, performed with 30 volunteers, age 20-55 y, body mass index (BMI) between 27 and 34.9 kg/m², with a restriction caloric of 500 kcal were developed. The individuals were assigned into three groups and received sorghum beverage (SG), sorghum beverage + L. paracasei (SG+L) and waxy maize (control group; CG). The individuals who received sorghum beverage consumed 30 g (female) or 38 g (male) of extruded flour and the probiotic was administered in the amount of 4,5 x 10⁹ UFCs/g for 10 weeks. Fasting blood were taken at baseline and endpoint to analyze total antioxidant capacity (TAC), malondialdehyde (MDA), superoxide dismutase (SOD), and lipid profile (total cholesterol, HDL-c, LDL-c and total cholesterol/HDL ratio).

Results: TAC increased at endpoint in individuals that received sorghum flour (1.12±0.07 SG and 1.14±0.08 SG+L vs. 1.01±0.06 mM/trolox CG; p=0.001) without change in malondialdehyde (1.21±0.25 SG and 1.45±0.18 SG+L vs. 1.23±0.13 µM MDA/mg ptn CG; p=0.058) and superoxide dismutase (3.90±0.81 SG and 3.97±0.59 SG+L vs. 3.40±0.39 U SOD/ mg ptn CG; p=0.150) contents. Sorghum consumption decreased total cholesterol/HDL ratio at endpoint (2.51±0.69 SG and 3.07±0.29 SG+L vs. 4.03±1.02 CG; p=0.002) without change total cholesterol (132.46±27.07 SG and 138.70±12.44 SG+L vs. 151.36±29.27 mg/dL CG; p=0.349), HDL (43.73±12.06 SG and 45.57±6.03 SG+L vs. 44.44±14.31 mg/dL CG; p=0.947) and LDL (55.31±14.47 SG and 68.09±18.57 SG+L vs. 68.96±10.58 mg/dL CG; p=0.947) concentrations.

Conclusions: The consumption of a non-dairy beverage containing extruded sorghum BRS 305 flour associated or not with L. paracasei improves total antioxidant capacity and total cholesterol/HDL ratio in adults with overweight.

Funding Sources: Research and Development Agency of the State of Minas Gerais (FAPEMIG), Coordination for the Improvement of Higher Education Personnel (CAPES), National Council for Scientific and Technological Development (CNPq).