Applications of a Functional Dairy Product in Diet Therapy

Sponsor
Warsaw University of Life Sciences
Study ID
NCT07793487
Status
Enrolling By Invitation

Conditions

  • IBS - Irritable Bowel Syndrome
  • Metabolic Syndrome

Eligibility Criteria

Sex
ALL
Age
18 Years - N/A
Healthy Volunteers
Not accepted

Interventions

  • new functional milk drink — OTHER
    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 — OTHER
    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.

Study Details

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.

Key Dates

First listed
Aug 28, 2026
Start date
Sep 30, 2026
Status verified
Aug 2026
Primary completion
Sep 30, 2027
Completion
Oct 31, 2027

Study Design

Enrollment
80 participants (estimated)
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
SUPPORTIVE_CARE

Arms

  • Experimental: MS and IBS receiving new functional milk drink
    MS and IBS group receiving new functional, probiotic milk drink for 8 weeks (200 ml/d) (n=40)
  • Active Comparator: people with MS and IBS receiving conventional, acidified milk drink
    people with MS and IBS receiving conventional, acidified milk drink (200 ml/d) for 8 weeks (n=40)

Primary Outcome Measure

Quality of life and gastrointestinal symptoms, [ Time Frame: From enrollment to the end of treatment at 8 weeks ]

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