Impact of Quinoa Milk Fermented With Lactic Acid Bacteria From Foods on Human Oral and Intestinal Flora
- Conditions
- Microbial Colonization
- Interventions
- Dietary Supplement: fermented quinoa
- Registration Number
- NCT04280731
- Lead Sponsor
- Lund University
- Brief Summary
The demand for alternatives to dairy products has increased in recent years and a lot of proposals for vegetable milk and yogurt products have taken place in the market. Quinoa is a plant from South America that has growth in popularity in recent years as many sought out nutritious and healthier eating, the herb is known for its high nutritional value. It is complete protein source containing all the essential amino acids. If this herb were fermented with probiotic bacteria, there is a potential for a product that is lactose free, gluten free and cholesterol free.
The probiotic potential of quinoa milk, fermented with food associated lactic acid bacteria will be investigated. This includes a study that examines how daily consumption of this vegetable drink changes the composition of the oral and intestinal flora. Therefore, healthy people are now seeking to participate in the study, which will be for just over 2 weeks.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 20
- Above 18 years and healthy volunteers
- Participants that have any kind of diseases, such as colon inflammation
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- SINGLE_GROUP
- Arm && Interventions
Group Intervention Description Fermented drink fermented quinoa -
- Primary Outcome Measures
Name Time Method Survivability of the lactic acid bacteria 2 weeks If the bacteria can be isolated in a adequate amount by cultivation on MRS broth and rogosa agar
- Secondary Outcome Measures
Name Time Method Changes in the human microbiota 2 weeks Changes in the saliva and stool samples by quantitative polymorphic chain reaction
Trial Locations
- Locations (1)
Kemicentrum
🇸🇪Lund, Skåne, Sweden