Professor Hercia Stampini Duarte Martino, Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa-MG, Brazil This study was coordinated by Professor Hercia Stampini Duarte Martino from the Department…

Professor Hercia Stampini Duarte Martino, Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa-MG, Brazil

This study was coordinated by Professor Hercia Stampini Duarte Martino from the Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa-MG, Brazil in collaboration with other faculty researchers from the same institution and from partner organisations, including Embrapa Maize and Sorghum, Embrapa Food Technology, and the University of Wisconsin–Madison, USA. The project was carried out by doctoral students from the Graduate Program in Nutritional Science (PPGCN), Lucimar Aguiar da Silva and Vinícius Parzanini Brilhante de São José.

Since 2008, our research group has been investigating the health effects of bioactive compounds in sorghum using both animal and human models, demonstrating their antioxidant and anti-inflammatory properties, as well as their roles in glucose metabolism regulation, adipogenesis control, control of hepatic steatosis, and promotion of intestinal health.

1. Innovation & Rationale

Your team developed extruded whole-grain sorghum beverages with and without Lacticaseibacillus paracasei. What motivated Embrapa to explore non-dairy, plant-based synbiotic products, and how do they address current public health challenges related to obesity and metabolic health in Brazil?

The motivation was to address two strategic demands: first, to expand food alternatives for vegan and lactose-intolerant consumers seeking functional plant-based options; and second, to develop solutions utilizing Brazilian-adapted crops like sorghum, with relevant nutritional potential. The whole-grain sorghum provides dietary fibers, resistant starch, and phenolic compounds that modulate gut microbiota and aid in glycemic control. By combining it with the probiotic Lacticaseibacillus paracasei, we created a synbiotic product with a combined effect on satiety, insulin sensitivity, and low-grade inflammation. This innovation is aligned with obesity management policies, offering an accessible, sustainable, and culturally appropriate dietary intervention for the Brazilian population.

2. Nutritional & Functional Insights

The study highlights high levels of resistant starch, phenolic compounds, and antioxidants in the BRS 305 sorghum beverage. How do these bioactive compounds mechanistically contribute to improvements in visceral fat, lipid profiles, and overall cardiovascular risk markers, such as Castelli index I?

These components act via complementary mechanisms. Resistant Starch reaches the colon, where it is fermented into Short-Chain Fatty Acids (SCFAs) like butyrate and propionate. These metabolites improve insulin sensitivity, stimulate satiety hormones, reduce inflammation, and decrease visceral fat accumulation. Phenolic compounds and antioxidants protect against oxidative stress and the oxidation of LDL-cholesterol, a key factor in atherogenesis. This combination of actions favors the reduction of total cholesterol and LDL-c and can contribute to increased HDL functionality, resulting in a better total cholesterol/HDL-cholesterol ratio (Castelli Index I), a direct indicator of lower cardiovascular risk.

3. Probiotic Synergy

Could you elaborate on the interplay between the probiotic and the sorghum matrix, particularly how sorghum nutrients enhance probiotic viability and short-chain fatty acid production?

Sorghum provides dietary fibers, resistant starch, and micronutrients that function as prebiotic substrates for Lacticaseibacillus paracasei and the resident microbiota. This nutritional environment favors the viability of probiotic during storage and passage through the gastrointestinal tract. The fermentation of these fibers intensifies the production of SCFAs, which potentiate the beneficial intestinal and metabolic effects. The result is a true synbiotic relationship: the sorghum protects and feeds the probiotic, and the probiotic maximizes the beneficial conversion of fermentable compounds naturally presents in the grain matrix.

4. Clinical & Public Health Implications

Given that this was a pilot study with 30 overweight and obese adults, how do you envision scaling these findings to broader populations? What role could sorghum-based synbiotic beverages play in national dietary guidelines or obesity prevention programs?

The pilot study demonstrated safety and positive outcomes in overweight and obese individuals, although the sample size was limited. We are currently analyzing data from a subsequent study conducted with a larger number of individuals with overweight and obesity in order to validate the pilot findings. The next steps will likely involve larger, multicenter clinical trials that include more diverse population groups and long-term follow-up with robust clinical and metabolic endpoints. If the benefits are confirmed, sorghum-based synbiotic beverages could be incorporated into national healthy eating guidelines and implemented in schools, primary healthcare settings within the Brazilian Unified Health System (SUS), and obesity prevention initiatives, given that this technology is accessible, affordable, and readily scalable throughout Brazil.

5. Market & Consumer Adoption

Plant-based, non-dairy probiotics are gaining traction globally. From Embrapa’s perspective, what are the key opportunities and challenges for commercializing these sorghum beverages in Brazil and internationally, especially for vegan and lactose-intolerant populations?

Opportunities are clear: the continuous growth of the plant-based market, driven by vegans, lactose-intolerant individuals, and health-conscious consumers. Sorghum adds nutritional value and sustainability. Challenges include ensuring sensory acceptance (taste/texture), achieving probiotic stability in non-dairy matrices, navigating functional claim regulations, and needing educational campaigns, as sorghum is still unfamiliar to many Brazilian consumers. Robust scientific proof and sustainability certifications can facilitate access to the international functional food market.

6. Future Research & Technological Horizons

Looking ahead, what are the next steps for Embrapa in optimizing sorghum-based functional foods? Are there plans to explore longer-term interventions, other probiotic strains, or potential impacts on gut microbiota diversity and metabolic health outcomes?

Research will advance on several fronts: longer and multi-center clinical studies to assess sustained effects on weight control, lipids, and insulin. We will also explore new probiotic strains and technologies like microencapsulation to maximize bioactive compounds and probiotic viability. The metagenomic and metabolomic analyses will deepen the understanding of how the beverage modulates the gut microbiota diversity and function, including the role of the mycobiota, and its direct relation to the observed metabolic effects.

7. Sustainability & Crop Valorization

Sorghum is underutilized in Brazil for human consumption. How does this research contribute to crop valorization, climate-resilient agriculture, and the development of functional foods that are both nutritionally and environmentally sustainable?

By developing a high-value product for human consumption, we are valorizing sorghum and creating a new market beyond animal feed, which is crucial for national food security. Sorghum is a drought-resistant and water-efficient crop, strengthening agricultural systems resilient to climate change. The use of whole-grain maximizes the uptake of dietary fibers and micronutrients while reducing the environmental footprint compared to animal-based inputs. This approach aligns with United Nations Sustainable Development Goals (SDGs): SDG 2 – Zero Hunger, SDG 3 – Good Health and Well-being, SDG 8 – Decent Work and Economic Growth, SDG 12 – Responsible Consumption and Production, SDG 13 – Climate Action and SDG 15 – Life on Land; linking environmental sustainability, public health, and economic development.

8. Translational Potential

Beyond clinical markers, do you see potential for these beverages in sports nutrition, elderly care, or other specialized dietary applications? How might Embrapa collaborate with the private sector to accelerate innovation in plant-based functional foods?

The product has potential in sports nutrition, offering gradual-release energy and recovery support via SCFAs, as well as in elderly care, aiding intestinal health and reducing chronic inflammation. It is also applicable in specific clinical diets requiring prebiotics and probiotics. To accelerate innovation in plant-based functional foods, Embrapa seeks private sector partnerships for technology licensing, industrial scale-up, functional certification, and sensory acceptance studies. Collaboration through Research and Development (R&D) consortia and technology transfer agreements is essential to ensure that scientific advances are effectively translated into accessible, commercially viable consumer products.

Suchetana Choudhuri

suchetana.choudhuri@agrospectrumindia.com