Sucrose rinsing 8 times a day for 14 days Probiotic lozenges 2 times a day for 25 days

Sucrose rinsing 8 times a day for 14 days Placebo lozenges 2 times a day for 25 days

Xylitol rinsing 8 times a day for 14 days Probiotic lozenges 2 times a day for 25 days

Xylitol rinsing 8 times a day for 14 days Placebo lozenges 2 times a day for 25 days

Dental Caries

Gingivitis

Sucrose rinsing 7-8 times a day for 14 days

Succrose rinsing

Probiotic lozenges 2 times a day for 35 days

Probiotic lozenges

Xylitol rinsing 7-8 times a day for 14 days

xylitol rinsing

Placebo lozenges 2 times a day for 35 days

Placebo tablets

University of Copenhagen, Dept. of Odontology

Effect of a 2-week Sugar Stress on Bacterial Profiles in Whole Saliva

Effect of a 2-week Sugar Stress With and Without Probiotic Supplements on Bacterial Profiles in Whole Saliva: A Randomized Controlled Trial

Plaque-index (% of sites with visible plaque)

Daniel Belstrøm, DDS, PhD

Associate professor, Principal Investiator, dr. odont., PhD, DDS

University of Copenhagen

The study will employ a randomized triple-blind, placebo controlled design.

Computerized randomization followed by pseudo anonymication

A 100 g portion of Control Bread with no extra fiber added. The control bread will be consumed in the intervention Satiety of breads

A 100 g portion of Bread Crust Bread with 3 g bread crust per 100 g portion of control bread. The bread crust bread will be consumed in the intervention Satiety of breads.

A 100 g portion of Coffee Melanoidins Bread with 3 g of isolated coffee melanoidins per 100 g portion of control bread. The coffee melanoidins bread will be consumed in the intervention Satiety of breads.

A 100 g portion of beta-Glucans Bread with 3 g of barley beta-glucans per 100 g portion of control bread. The beta-glucans bread will be consumed in the intervention Satiety of breads.

A 150 g portion of Control Pudding without the addition of any extracts. The control pudding will be consumed in the intervention Satiety of puddings.

A 150 g portion of Gentian Pudding with the addition of 1 g Gentian extract per 100 g pudding. The Gentian extract pudding will be consumed in the intervention Satiety of puddings.

A 150 g portion of Microencapsulated Gentian extract pudding with the addition of 1 g of a microencapsulated Gentian extract per 100 g pudding. The Microencapsulated Gentian extract pudding will be consumed in the intervention Satiety of puddings.

Obesity

Overweight

One separate breakfast session to consume each bread along with 125 mL skim milk. The session will start after an overnight fast followed by 5 separate blood draws over a 3 hour period before a provided lunch.

Satiety of breads

One separate breakfast session will be used to evaluate satiating efficacy of puddings after an overnight fast. After pudding consumption, five separate blood draws will be taken over a 3 hour period before a provided lunch.

Satiety of puddings

Department of Agriculture and Food Science

Metabolic Effect of New Foods Through Gut-brain Axis

Checking Melanoidins and Bitter Compound Satiating Efficiency Through Evaluation of Human Gut-brain Response to Novel-food Ingestion

Measure of the satiating effect for each bread and pudding with Visual Analog Scale (Area Under the Curve) over time for hunger, fullness and satiety.

Measure serum beta-endorphin, neurotensin, orexin A, substance P, oxytocin, melatonin, alpha-melanocyte-stimulating hormone (pg/mL) and area under the curve (AUC) over time.

Measure serum cortisol (pg/mL) and area under the curve (AUC) over time.

Measure serum anandamide, oleoylethanolamide, palmitoylethanolamide, linoleoyl ethanolamide (pg/mL) and area under the curve (AUC) over time.

Measure salivary lipase (U/L) and salivary alpha-amylase (U/mL) activity.

Measure salivary anandamide, oleoylethanolamide, palmitoylethanolamide, linoleoyl ethanolamide (pg/mL)

Measure serum ghrelin, peptide YY, glucagon-like peptide 1 (GLP-1), pancreatic polypeptide (PP), amylin, gastric inhibitory polypeptide (GIP), leptin, insulin (pg/mL)and area under the curve (AUC) over time.

1 3 glucan/çürük

Effect of a 2-week Sugar Stress on Bacterial Profiles in Whole Saliva

Metabolic Effect of New Foods Through Gut-brain Axis

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