The effects of different fermentation states of milk products on postprandial amino acid absorption dynamics and digestion

The effects of different fermentation states of milk products on postprandial amino acid absorption dynamics and digestion - The effect of the fermentation state of milk products on postprandial amino acids and digestion

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000060446

Enrollment

Registered

2026-01-23

Start date

2026-02-01

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None

Interventions

Consume test food A Consume test food B Consume test food C

Eligibility

Sex/Gender

Male

Inclusion criteria

Inclusion criteria: Adult males aged 18 to 40

Exclusion criteria

Exclusion criteria: Individuals suffering from gastrointestinal or respiratory disorders and related conditions Individuals taking medication that affects appetite Individuals with allergies to spirulina, eggs, milk, wheat milk, or soy Individuals who regularly consume protein or amino acid drinks

Design outcomes

Primary

Measure	Time frame
Blood amino acids	—

Secondary

Measure	Time frame
Digestive rate and postprandial glucose absorption	—

Countries

Japan

Contacts

Public ContactKyoko Fujihira

Tokyo University of Technology Department of Liberal Arts

fujihirak@stf.teu.ac.jp042-637-2111

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026