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Fermented Dairy Product and Bifidobacterium Diversity (ThreeBees)
Sponsor: Danone Global Research & Innovation Center
Summary
Bifidobacterium strains with potential health benefits can contribute to the gastrointestinal wellbeing. However, the ability of these strains to survive gastro-intestinal tract stress and their impact on gut microbiome remains to be clarified. Moreover, prebiotic fibres, such as galacto-oligosaccharides (GOS) can promote the proliferation of Bifidobacteria. This is why the current study aims to assess the impact of Bifidobacteria consumption on human gut microbiome with or without GOS compared to control product.
Official title: A Randomised, Controlled, Double-blind, Three Parallel Groups, Multi-centre Study to Assess the Bifidobacterium Diversity After 28-days Consumption of Fermented Dairy Products With Three Bifidobacterium Strains With or Without Galacto-oligosaccharides Compared to Yoghurt in 45 to 60-year-old Healthy Subjects
Key Details
Gender
All
Age Range
45 Years - 60 Years
Study Type
INTERVENTIONAL
Enrollment
182
Start Date
2025-02-21
Completion Date
2026-04
Last Updated
2026-01-14
Healthy Volunteers
Yes
Conditions
Interventions
28-days consumption of Product A in 45 to 60-year-old healthy subjects.
48 healthy volunteers will consume Product A twice per day during 28 consecutive days.
28-days consumption of Product B in 45 to 60-year-old healthy subjects.
48 healthy volunteers will consume Product B twice per day during 28 consecutive days.
28-days consumption of Control product in 45 to 60-year-old healthy subjects.
48 healthy volunteers will consume Control product twice per day during 28 consecutive days.
Locations (3)
CEN
Dijon, France
Biofortis
Paris, France
Biofortis
Saint-Herblain, France