Impact of Quinoa Milk Fermented With Lactic Acid Bacteria From Foods on Human Oral and Intestinal Flora

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.

Study Overview

• Status: Completed
• Conditions: Microbial Colonization
• Intervention / Treatment: Dietary supplement: fermented quinoa

• Study Type: Interventional
• Enrollment (Actual): 20
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Sweden
  • Skåne
    • Lund, Skåne, Sweden, 223 62
      • Kemicentrum

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 16 years and older (Adult, Older Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• Above 18 years and healthy volunteers

Exclusion Criteria:

• Participants that have any kind of diseases, such as colon inflammation

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: N/A
• Interventional Model: Single Group Assignment
• Masking: None (Open Label)

Number of Arms

1

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Fermented drink	Dietary supplement: fermented quinoa; Quinoa drink fermented with lactic acid bacteria isolated from food

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Survivability of the lactic acid bacteria	If the bacteria can be isolated in a adequate amount by cultivation on MRS broth and rogosa agar	2 weeks

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Changes in the human microbiota	Changes in the saliva and stool samples by analyzes with Terminal Restriction Fragment Length polymorphism	2 weeks
Changes in the human microbiota	Changes in the saliva and stool samples by quantitative polymorphic chain reaction	2 weeks

Collaborators and Investigators

• Sponsor: Lund University
• Collaborators: Swedish International Development Cooperation Agency (SIDA)

Study record dates

Study Major Dates

• Study Start (Actual): January 7, 2020
• Primary Completion (Actual): June 20, 2020
• Study Completion (Actual): June 20, 2020

Study Registration Dates

• First Submitted: December 4, 2019
• First Submitted That Met QC Criteria: February 19, 2020
• First Posted (Actual): February 21, 2020

Study Record Updates

• Last Update Posted (Actual): October 5, 2020
• Last Update Submitted That Met QC Criteria: October 1, 2020
• Last Verified: October 1, 2020

More Information

Terms related to this study

• Additional Relevant MeSH Terms: Pathologic Processes; Disease Attributes; Infections; Communicable Diseases
• Other Study ID Numbers: FermCH

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: No

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No