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Effect of Fermented Maillard Reacted Whey Protein on Immune Function

NCT02895204 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 80

Last updated 2017-02-13

No results posted yet for this study

Summary

To investigate the impact of supplementing fermented Maillard reacted whey protein (F-MRP) on natural killer (NK) cell activity, circulating cytokines and serum protein levels.

Conditions

  • Immune Deficiency

Interventions

DIETARY_SUPPLEMENT

Fermented Maillard reacted whey protein (F-MRP)

6g of powder containing 4.2g fermented maillard reacted whey protein

DIETARY_SUPPLEMENT

Placebo

6g of maltodextrin

Sponsors & Collaborators

  • Yonsei University

    lead OTHER

Principal Investigators

  • Jong Ho Lee, PhD · Yonsei University

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
DOUBLE
Model
PARALLEL

Eligibility

Min Age
20 Years
Max Age
70 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-10-31
Primary Completion
2016-06-30
Completion
2016-06-30

Countries

  • South Korea

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02895204 on ClinicalTrials.gov