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Applications of a Functional Dairy Product in Diet Therapy
Sponsor: Warsaw University of Life Sciences
Summary
The aim of the study will be to evaluate the effectiveness of dietary therapy using a functional dairy product, using fermented milk with selected probiotic cultures, in individuals with irritable bowel syndrome and metabolic syndrome. The technology for preparing fermented milk from probiotic bacteria and assessing its physicochemical and sensory characteristics was developed and conducted as part of the SUPRIM research project at the Department of Gastronomic Technology and Food Hygiene, Institute of Human Nutrition, Warsaw University of Life Sciences (SGGW). Compliance with dietary recommendations will be monitored by qualified dietitians, and will be monitored by a physician. Nutritional status, selected metabolic parameters, quality of life, and the occurrence of gastrointestinal symptoms will be assessed before and after the program. Patients' dietary habits will be monitored throughout the study.
Official title: Determining the Possibility of Using a Functional Dairy Product in the Dietary Therapy of Irritable Bowel Syndrome and Metabolic Syndrome
Key Details
Gender
All
Age Range
18 Years - Any
Study Type
INTERVENTIONAL
Enrollment
80
Start Date
2026-09
Completion Date
2027-10
Last Updated
2026-08-28
Healthy Volunteers
No
Interventions
new functional milk drink
The study will use a fermented milk drink with the characteristics of sour milk, with the addition of a selected strain of lactic acid bacteria, with potential properties influencing not only peristalsis but also the metabolism of people with abdominal obesity. The milk drinks will be prepared based on technology developed as part of the SupRim project by the teams of Institute of Food and Nutrition, SGGW. Milk will then be inoculated with Levilactobacillus brevis B1 bacteria (2.5g of freeze-dried bacteria with a count of 1010 CFU/g per 100 liters of milk). The Levilactobacillus brevis B1 strain comes from the collection of the Department of Gastronomic Technology and Food Hygiene at the Institute of Food and Agriculture, SGGW. This strain inhibits the growth of pathogenic bacteria of the species Listeria monocytogenes, Bacillus subtilis, E. coli, Enterococcus feacium and Salmonella enteritidis (Patent No.: P.426002/UP RP: Zielińska et all, 2020).
conventional, acidified milk drink
The study will use a conventional milk drink with the characteristics of sour milk, with the addition of a selected strain of commercially available lactic acid bacteria, produced as sour milk by Dorota Wesołek: Wesoła Zagroda.
Locations (1)
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW)
Warsaw, Poland