Microbial Colonization
Conditions
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.
Interventions
DIETARY_SUPPLEMENTfermented quinoa
Quinoa drink fermented with lactic acid bacteria isolated from food
Sponsors
Swedish International Development Cooperation Agency (SIDA)
Lund University
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* Above 18 years and healthy volunteers
Exclusion criteria
* Participants that have any kind of diseases, such as colon inflammation
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| 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
| Measure | Time frame | Description |
|---|---|---|
| Changes in the human microbiota | 2 weeks | Changes in the saliva and stool samples by analyzes with Terminal Restriction Fragment Length polymorphism |
Countries
Sweden
Outcome results
None listed