Pilot trial: 6-week single arm intervention. Healthy adults (male and female) consume Molkosan (fermented whey) twice a day (AM \& PM).
Molkosan® is made from fresh organic whey using a special fermentation process involving lactic acid producing bacteria (L+ lactic acid 70g/L). The company, A.Vogel (Roggwil, Switzerland) will provide the product and we will collect biological samples for analysis in a proof of concept study design that will provide preliminary data for future larger studies.
Study Type
INTERVENTIONAL
Allocation
NA
Purpose
BASIC_SCIENCE
Masking
NONE
Enrollment
22
Twice daily (AM and PM) 20ml of fermented whey concentrate consumed diluted in 200ml water
The Rowett Institute, Human Nutrition Unit
Aberdeen, United Kingdom
Change in microbiota activity
Faecal short-chain fatty acids, measured by gas chromatography
Time frame: Baseline, day 21 and 42
Change in glucose tolerance (Oral glucose tolerance test (OGTT)
Six blood samples will be collected during the course of 3 hours (0, 30, 60, 90,120 and 180 min) using a cannulation after consuming 75 g of Polycal liquid (glucose load). Plasma glucose level and insulin are analysed as total area under the curve (AUC) and incremental AUC.
Time frame: Baseline, day 21 and 42
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