Microbiota Analysis in Healthy Subjects
Conditions
Keywords
Probiotics, Microbiota composition, Saliva, Faeces, Healthy individuals
Brief summary
The goal of this intervention study is to evaluate the beneficial effect of the probiotic bacterium Bacillus coagulans in healthy volunteers. The main question it aims to answer is if the probiotic strains are modifying the microbiota composition in a beneficial way, evaluated in faecal- and saliva samples. Primary hypothesis: The probiotic bacteria will modify the microbiota composition in faecal- and saliva samples. Participants will consume the freeze-dried probiotic bacteria for 14 days. Before and after consumption, the participants will collect samples.
Detailed description
Samples will be frozen immediately after collection and will be kept frozen until analysis at the Department of Process and Life Science Engineering, Faculty of Engineering, Lund University. For diversity measures, species identification and relative abundance of bacterial taxa, samples will be analysed by Illuminas MiSeq with the MiSeq reagent kit v3. Data will be analysed with bioinformatic pipeline QIIME2TM.
Interventions
DIETARY_SUPPLEMENTConsumption of probiotics strain 5
Consumption of probiotic capsules containing the probiotic bacteria Bacillus coagulans strain 5.
DIETARY_SUPPLEMENTConsumption of probiotics strain 6
Consumption of probiotic capsules containing the probiotic bacteria Bacillus coagulans strain 6.
Sponsors
Lund University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
• You must be 18-65 years of age.
Exclusion criteria
* Participants must not be diagnosed with gastrointestinal diseases, autoimmune diseases or have diseases or medications that cause immune deficiency such as MS, type 1 diabetes, cancer or HIV. * Participants must not have taken antibiotics in the month before or during the study. * Participants must not consume other probiotic products or fermented foods during the study.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| The gut microbiota composition | At enrollment and after 2 weeks of consumption. | Diversity index will be calculated based on the results from next generation sequencing |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Relative abundance | At enrollment and after 2 weeks of consumption. | Quantification of bacterial taxa will be calculated based on the results from next generation sequencing |
Countries
Sweden
Contacts
Primary ContactÅsa Håkansson, Associate Professor
Backup ContactRumathi de Mel, PhD-student
Outcome results
None listed