Effect of Fermented Maillard Reacted Whey Protein on Immune Function
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About
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.
Full description
A randomized, double-blind, placebo-controlled study was conducted on 80 participant without diabetes and obesity. Over a 8-week testing period, the F-MRP group consumed 6 g of powder containing 4.2 g F-MRP each day, whereas the placebo group consumed the same amount with dextrin. NK cell activity (%) was measured based on the ratios of effector cells (E; peripheral blood mononuclear cells, PBMCs) from each participant to target cells (T; K562 cells) at E:T= 10:1, 5:1, 2.5:1, or 1.25:1.
Enrollment
Sex
Ages
Volunteers
Inclusion criteria
- Able to give informed consent
- The levels of white blood cells within range 3x10^3/μL~8x10^3/μL
- Males and females
- 20-70 years old
- Without no severe complications
Exclusion criteria
- Diabetes
- White blood cell under 3x10^3/μL or over 8x10^3/μL
- Pregnancy or breast-feeding
- Hypersensitivity or disease history for milk protein
- Liver disease, inflammation disease, or severe kidney failure disease
- Cancer, lung disease, leukemia, or autoimmune disease
- Psychological or neurological disease
- Myocardiac infarction or cerebrovascular diseases within 6 months before screening
- Consumption of other test products or drugs within 1 month before screening
- Inflammation related disease within 1 month before screening
Trial design
Primary purpose
Allocation
Interventional model
Masking
80 participants in 2 patient groups, including a placebo group
Trial contacts and locations
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Data sourced from clinicaltrials.gov
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