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Effects of Kimchi Supplementation on Gut Microbiota, DNA Methylation and Serum Proteomes

NCT05917392 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 90

Last updated 2023-06-23

No results posted yet for this study

Summary

Participants will ask to answer questionnaire related to general characteristic, lifestyle, dietary pattern and undergo physical examination and measurement of body composition. The subjects will be divided into 2 groups: healthy control and intervention. The intervention group was divided into 3 subgroups: the fermented vegetable (kimchi) group, the kimchi supplemented with polyphenol (Vitexin) group, or the kimchi supplemented with probiotic (Lactobacillus rhamnosus) group. The intervention group will be instructed to consume 1 pack of kimchi per day (50 g/pack) with lunch for 2 months.

Conditions

Interventions

DIETARY_SUPPLEMENT

Fermented Vegetables (Kimchi) supplementation

Fermented Vegetables (Kimchi) supplementation with 50 gm daily for two months and effects of DNA methylation, serum proteome and microbiota

DIETARY_SUPPLEMENT

probiotic

Supplementation with Kimchi plus LGG 50 grams daily for two months

DIETARY_SUPPLEMENT

polyphenol

Supplementation with Kimchi plus polyphenol 50 grams daily for two months

Sponsors & Collaborators

  • Mahidol University

    lead OTHER

Principal Investigators

  • Jintana Sirivarasai, Ph.D · Ramathibodi Hospital

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
35 Years
Max Age
50 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2023-06-15
Primary Completion
2023-11-30
Completion
2024-07-31

Countries

  • Thailand

Study Locations

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Entities

Diseases

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 NCT05917392 on ClinicalTrials.gov