Spiced Yogurt for Metabolic Health
Recruiting in Palo Alto (17 mi)
Age: 18+
Sex: Female
Travel: May Be Covered
Time Reimbursement: Varies
Trial Phase: Academic
Recruiting
Sponsor: University of Alabama, Tuscaloosa
Must not be taking: Steroids, Antibiotics
Disqualifiers: Cardiovascular disease, Diabetes, Cancer, others
No Placebo Group
Approved in 1 Jurisdiction
Trial Summary
What is the purpose of this trial?Among food products receiving attention for prebiotic functionality, spices represent a flavorful vehicle for cultivating a healthy gut microbiota. As the required doses of spice-derived polyphenols to elicit prebiotic and systemic metabolic effects are not well-characterized, additional research is warranted. Thus, the investigators propose to use a food-first synbiotic (prebiotic + probiotic) approach to examine alterations in the gut microbiota pre- and post-intervention/placebo and their relationship with systemic cardiometabolic effects mediated by short chain fatty acids (SCFA) and gut-derived metabolites.
Will I have to stop taking my current medications?
The trial requires participants to stop taking prebiotic, probiotic, or fiber supplements. It does not specify if you need to stop other medications, but you should check with the trial organizers.
What data supports the effectiveness of the treatment Spiced Yogurt for Metabolic Health?
Research shows that yogurt enriched with polyphenols, like those found in spices, can improve metabolic health by reducing body weight, blood pressure, and other risk factors for metabolic disorders. Additionally, curcumin, a polyphenol in turmeric, has been shown to have beneficial effects on metabolic diseases, suggesting that spiced yogurt could offer similar benefits.
12345Is spiced yogurt safe for human consumption?
Research on yogurts with added spices or polyphenols, like hot pepper juice or olive polyphenols, suggests they are generally safe for human consumption. These studies did not report any significant adverse effects, indicating that spiced yogurts can be consumed safely.
15678How is the Spiced Yogurt treatment different from other treatments for metabolic health?
Spiced Yogurt is unique because it combines yogurt with polyphenol-rich spices, which may enhance its antioxidant and anti-obesity effects. This approach leverages the natural properties of spices to potentially improve metabolic health, unlike conventional treatments that may not use such natural ingredients.
12589Eligibility Criteria
This trial is for individuals with Metabolic Syndrome or Cardiometabolic Syndrome. Specific eligibility criteria are not provided, but typically participants should be adults who meet the diagnostic criteria for these conditions and are able to consume yogurt.Inclusion Criteria
I am a woman aged 50-69, post-menopausal, with a BMI between 18.5 and 34.9.
Exclusion Criteria
Adherence to a high fiber/polyphenol rich diet, have an allergy, aversion, or intolerance to food and spices provided in this study
I have not used steroids, antibiotics, or tobacco, nor had significant weight changes recently. I am willing to stop taking prebiotic/probiotic or fiber supplements.
I have been diagnosed with a condition like heart disease, diabetes, liver disease, cancer, hormone disorders, or inflammation like rheumatoid arthritis.
+1 more
Trial Timeline
Screening
Participants are screened for eligibility to participate in the trial
2-4 weeks
Treatment
Participants consume yogurt with or without added spices for four weeks in a crossover design
4 weeks
Twice daily consumption
Washout
A washout period to eliminate carryover effects between treatment arms
2 weeks
Treatment
Participants consume yogurt with or without added spices for another four weeks in a crossover design
4 weeks
Twice daily consumption
Follow-up
Participants are monitored for changes in gut microbiota and cardiometabolic profile
4 weeks
Participant Groups
The study is testing whether adding spices to yogurt can improve gut health and cardiometabolic profile by acting as a prebiotic. The effects on gut microbiota and related metabolic outcomes will be measured before and after consuming the spiced yogurt.
2Treatment groups
Experimental Treatment
Placebo Group
Group I: Intervention Arm - Yogurt with added SpicesExperimental Treatment1 Intervention
Consumption of twice daily yogurt with added spices for four weeks.
Group II: Sham Arm - Yogurt without added SpicesPlacebo Group2 Interventions
Consumption of twice daily yogurt without added spices for four weeks.
Find a Clinic Near You
Research Locations NearbySelect from list below to view details:
The University of AlabamaTuscaloosa, AL
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Who Is Running the Clinical Trial?
University of Alabama, TuscaloosaLead Sponsor
McCormick Science InstituteCollaborator
McCormick Science InstituteIndustry Sponsor
References
The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora. [2018]In the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a randomized double-blind, crossover design, 16 (6 men, 10 women) nonsmoking volunteers with non-declared pathology consumed either 400 g of olive fruit polyphenol-enriched yogurt with 50 mg of encapsulated olive polyphenols (experimental condition-EC) or 400 g of plain yogurt (control condition-CC) every day for two weeks. Physiological measurements and blood collection were performed before and after two weeks of each condition. The results showed that body weight, body mass index, hip circumference and systolic blood pressure decreased significantly (p
Effect of Yogurt Consumption on Metabolic Syndrome Risk Factors: a Narrative Review. [2021]Metabolic syndrome (MetS) comprises risk factors such as obesity, hypertriglyceridemia, hypertension, and hyperglycemia. Here we described the outcome of various yogurt consumption, either conventional, low-fat, high-fat, Greek, or enriched with nutrients or probiotics: (1) on the parameters of MetS risk factors and (2) on the mechanisms of action of the MetS risk factors.
Two untargeted metabolomics reveals yogurt-associated metabolic alterations in women with multiple metabolic disorders from a randomized controlled study. [2022]The beneficial role of yogurt on metabolic profile has been widely reported. Yet, few studies have intended to describe the integrated metabolic alterations in response to yogurt. Yogurt and milk (220 g/d) were given to 48 and 44 obese women with metabolic syndrome and nonalcoholic fatty liver disease for 24 weeks in a randomized controlled trial (registered at http://www.chictr.org.cn as ChiCTR-IPR-15006801). Fasting serum samples were collected before and after intervention for global, untargeted metabolomics based on 1H nuclear magnetic resonance (NMR) and ultra-high-performance liquid chromatography coupled with electrospray ionization time-of-flight mass spectrometry (UPLC-Q-TOF-MS) (in positive and negative ion modes). Multivariable statistical analysis and pathway analysis were conducted. In both 1H NMR and UPLC-Q-TOF-MS metabolomics, no clustering was observed between the two groups at baseline. While, a clear clustering was shown after intervention, and the yogurt group had significantly different metabolic status from the milk. The metabolites that contributed mostly to class separation were identified, and involved into pathway analysis. Pathways on amino acids metabolism, fatty acid oxidation, cholesterol catabolism and choline metabolism significantly changed after yogurt intervention. The study revealed the integrated metabolic alterations in response to yogurt via two metabolomics approaches, suggesting the potential mechanisms of yogurt against metabolic disorders. TRIAL REGISTRATION: Chinese Clinical Trial Registry, ChiCTR-IPR-15006801. Registered 20 July 2015, http://www.chictr.org.cn/ ChiCTR-IPR-15006801. SIGNIFICANCE: Both review from prospective studies and our randomized clinical trial showed the protective role of yogurt against multiple metabolic disorders. However, they were focus on targeted glucose, lipid, and other metabolic indicators, which were only part of human metabolism, failing to show an integrated metabolic feature on yogurt. Therefore, two global, untargeted metabolomics were applied in our current randomized clinical trial, trying to uncover the significant metabolic alterations characterizing the effects of yogurt on obese women with multiple metabolic disorders, and to explore the potential biological mechanisms of yogurt. The finding will shed light on a more comprehensive picture of how yogurt affects host metabolism, and provide theoretical foundation for dietary prevention of chronic diseases.
Curcumin in Metabolic Health and Disease. [2022]In recent years, epidemiological studies have suggested that metabolic disorders are nutritionally dependent. A healthy diet that is rich in polyphenols may be beneficial in the treatment of metabolic diseases such as polycystic ovary syndrome, metabolic syndrome, non-alcoholic fatty liver disease, cardiovascular disease, and, in particular, atherosclerosis. Curcumin is a polyphenol found in turmeric and has been reported to have antioxidant, anti-inflammatory, hepatoprotective, anti-atherosclerotic, and antidiabetic properties, among others. This review summarizes the influence of supplementation with curcumin on metabolic parameters in selected metabolic disorders.
Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice. [2020]Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, L*-value was decreased whereas a*- and b*- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at 4°C. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.
Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. [2018]Consumers demand more and more so-called "natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.
Yogurt - A Compositional Survey in the Greater Lansing Area 1. [2023]Prompted by numerous consumer inquiries and several reports in the literature, this survey was undertaken to monitor the composition of yogurt in the mid-Michigan market. Forty-seven samples representing six brands were analyzed. Mean values ± standard deviation for the content of protein (Kjeldahl), fat (Mojonnier) and total solids (Mojonnier), pH and net weights were measured. The data are presented by product category, i.e. low-fat flavored, low-fat plain, full-fat flavored, full-fat plain, and cumulated for all samples. Wide variations in chemical composition were observed between and within brands surveyed. Mean values for all flavored samples surveyed (N = 42) were 4.34% protein, 2.34% fat, 25.88% total solids and 4.01 pH. Corresponding values for all plain samples surveyed were 5.68, 2.86, 16.90 and 4.23, respectively. The data show that 25% of all samples analyzed were greater than 6.6% overweight while 10.6% of the yogurts surveyed weighed less than the declared container net weight. Caloric values for flavored yogurts ranged widely. Mean caloric values for flavored, low-fat and full-fat brands were 106 and 121 cal/100 g, respectively. In general, the results indicate that commercial yogurt would benefit from closer composition control.
Effect of functional yogurt NY-YP901 in improving the trait of metabolic syndrome. [2017]This study was aimed to assess the beneficial effects on metabolic syndrome of functional yogurt NY-YP901 (Namyang Dairy Product Co. Ltd and Nutra R&BT Inc., Seoul, Korea) supplemented with mixture of Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium infantis and extra-ingredients containing Bifidobacterium breve (CBG-C2), Enterococcus faecalis FK-23, fibersol-2 and so on.
Use of Yoghurt Enhanced with Volatile Plant Oils Encapsulated in Sodium Alginate to Increase the Human Body's Immunity in the Present Fight Against Stress. [2020](1) Background: The COVID-19 pandemic and the imposition of strict but necessary measures to prevent the spread of the new coronavirus have been, and still are, major stress factors for adults, children, and adolescents. Stress harms human health as it creates free radicals in the human body. According to various recent studies, volatile oils from various aromatic plants have a high content of antioxidants and antimicrobial compounds. An external supply of antioxidants is required to destroy these free radicals. The main purpose of this paper is to create a yoghurt with high antioxidant capacity, using only raw materials from Romania; (2) Methods: The bioactive components used to enrich the cow milk yoghurt were extracted as volatile oils out of four aromatic plants: basil, mint, lavender and fennel. Initially, the compounds were extracted to determine the antioxidant capacity, and subsequently, the antioxidant activity of the yoghurt was determined. The 2,2-diphenyl-1-picrylhy-drazyl (DPPH) method was used to determine the antioxidant activity; (3) Results: The results show that cow milk yoghurt enhanced with volatile oils of basil, lavender, mint and fennel, encapsulated in sodium alginate has an antioxidant and antimicrobial effect as a staple food with multiple effects in increasing the body's immunity. The antioxidant activity proved to be considerably higher than the control sample. The highest antioxidant activity was obtained on the first day of the analysis, decreasing onwards to measurements taken on days 10 and 20. The cow milk yoghurt enriched with volatile basil oil obtained the best results; (4) Conclusions: The paper shows that yoghurts with a high antioxidant capacity were obtained, using only raw materials from Romania. A healthy diet, compliance with safety conditions and finding appropriate and safe methods to increase the body's immunity is a good alternative to a major transition through harder times, such as pandemics. The creation of food products that include natural antioxidant compounds combines both the current great possibility of developing food production in Romania and the prevention and reduction of the effects caused by pandemic stress in the human body.