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

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dc.contributorRita de Cássia Stampini Oliveira Lopes, UFV; Samara Letícia Silva de Lima, UFV; Bárbara Pereira da Silva, UFV; Renata Celi Lopes Toledo, UFV; Maria Eliza de Castro Moreira, UFV; Pamella Cristine Anunciação, UFV; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Andréia Queiroz Ribeiro, UFV; Hércia Stampini Duarte Martino, UFV.
dc.creatorLOPES, R. de C. S. O.
dc.creatorLIMA, S. L. L. de
dc.creatorSILVA, B. F. da
dc.creatorTOLEDO, R. C. L.
dc.creatorMOREIRA, M. E de C.
dc.creatorANUNCIAÇÃO, P. C. de
dc.creatorWALTER, E. H. M.
dc.creatorCARVALHO, C. W. P. de
dc.creatorQUEIROZ, V. A. V.
dc.creatorRIBEIRO, A. Q.
dc.creatorMARTINO, H. S. D.
dc.date2019-01-31T23:42:33Z
dc.date2019-01-31T23:42:33Z
dc.date2018-05-09
dc.date2018
dc.date2019-01-31T23:42:33Z
dc.date.accessioned2026-07-07T05:23:05Z
dc.descriptionThis 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.
dc.identifierFood Research International, v. 107, p. 629-638, May 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1091257
dc.identifier10.1016/j.foodres.2018.03.004
dc.identifier.urihttp://hdl.handle.net/123456789/489389
dc.languageeng
dc.rightsopenAccess
dc.subjectTecnologia de Alimento
dc.subjectComposto Fenólico
dc.subjectFibra
dc.subjectDieta
dc.subjectAntioxidante
dc.subjectDoença
dc.subjectExtrusão
dc.subjectFermentação
dc.subjectSorgo
dc.subjectTanino
dc.subjectLeite de Soja
dc.subjectCereal
dc.subjectRim
dc.subjectInflamação
dc.subjectSorghum Bicolor
dc.subjectPhenolic compounds
dc.subjectDietary fiber
dc.subjectAntioxidants
dc.subjectChronic diseases
dc.subjectProbiotics
dc.subjectFood technology
dc.subjectTannins
dc.subjectMilk analysis
dc.subjectBreakfast cereals
dc.subjectAntioxidant activity
dc.subjectInflammation
dc.subjectKidney diseases
dc.titleEvaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
dc.typeArtigo de periódico

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