Nestle Clinical Innovation Lab
Lausanne, Canton of Vaud, 1000, Switzerland
NCT Number: NCT06097130
The correlation between diet and microbiota as well as the effect of microbiota on human health is well established. Studies have shown that people following specific diets have different microbiome profile compared to those following traditional or ordinary diets. In order to screen several food ingredients for their effects on human microbiota composition and metabolic activities, in vitro studies are proposed. Nutrients are added in-vitro in fecal sample, eliminating the need for participants to consume any nutritional product. The batch fermentation in vitro system simulates human colonic microbiota from fecal samples, enabling the complex mixture of microorganisms. This system could serve as a simple model to simulate the diversity as well as the metabolism of human colonic microbiota. We will evaluate the effect on nutrient/s on the age specific microbiome via an in vitro fermentation approach for the 0 to 60 year-old period.
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Notify Me0 year–60 year
All sexes
Observational
Lausanne, Canton of Vaud, 1000, Switzerland
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
Time frame: Through study completion, an average of 1 year
Measured by 16s rRNA sequencing or next Generation Sequencing (NGS) or by qPCR
Time frame: Through study completion, an average of 1 year
Measured using Gas Chromatography (GC)
Time frame: Through study completion, an average of 1 year
Measured using Gas Chromatography (GC) or Gas chromatography-mass spectrometry (GC-MS)
Time frame: Through study completion, an average of 1 year
Measured by western blot
Société des Produits Nestlé (SPN)
Industry
Evaluation of the Effect of Different Nutrients on the Gut Microbiota Composition and Metabolic Activity by Using in Vitro Batch Fermentation and Cellular Models
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