Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical Study
Given the increasing incidence of chronic metabolic diseases, fermented functional foods are receiving a growing demand due to their important functional activities. The aim of this pilot clinical study–nutritional intervention is to expand knowledge on how the habitual intake of a biofunctional mis...
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MDPI AG
2025-05-01
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| author | Olga I. Papagianni Charalampia Dimou Antonios E. Koutelidakis |
| author_facet | Olga I. Papagianni Charalampia Dimou Antonios E. Koutelidakis |
| author_sort | Olga I. Papagianni |
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| description | Given the increasing incidence of chronic metabolic diseases, fermented functional foods are receiving a growing demand due to their important functional activities. The aim of this pilot clinical study–nutritional intervention is to expand knowledge on how the habitual intake of a biofunctional miso-type sauce, enhanced with biocarotenoids, may affect biomarkers of lipidemia, glycemia, and oxidative stress in healthy volunteers. Using a randomized, cross-over, controlled, and single-blind design, ten healthy participants with a mean age of 23 years, who met the eligibility criteria, supplemented their daily diet with either 20 g of legume-based or the biofunctional miso-type sauce for 30 days, with a one-week washout. Blood samples were taken at baseline and after intervention. The measured parameters included serum total, HDL, and LDL cholesterol, triglycerides, uric acid, glucose, and plasma TAC. After 30 days, the miso-type sauce increased plasma TAC (<i>p</i> = 0.04) and slightly decreased mean triglycerides (<i>p</i> = 0.47) compared with the control sauce. Both sauces resulted in higher LDL cholesterol levels (<i>p</i> = 0.001–0.02), indicating possible negative effects on lipidemic control. However, the miso group showed a lower grade of increment compared with the control. This long-term study partly supports the acute postprandial indications and motivates research expansion, demonstrating that biofunctional miso-type sauce, enhanced with biocarotenoids, may possess a preventive role in chronic dysmetabolism and oxidative stress. |
| format | Article |
| id | doaj-art-5e1bf33bce294d358296d18ee2e0fb48 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-5e1bf33bce294d358296d18ee2e0fb482025-08-20T03:46:38ZengMDPI AGApplied Sciences2076-34172025-05-011511596210.3390/app15115962Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical StudyOlga I. Papagianni0Charalampia Dimou1Antonios E. Koutelidakis2Laboratory of Nutrition and Public Health, Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, 10 Ierou Lochou & Makrygianni Str., GR-81400 Myrina, GreeceLaboratory of Nutrition and Public Health, Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, 10 Ierou Lochou & Makrygianni Str., GR-81400 Myrina, GreeceLaboratory of Nutrition and Public Health, Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, 10 Ierou Lochou & Makrygianni Str., GR-81400 Myrina, GreeceGiven the increasing incidence of chronic metabolic diseases, fermented functional foods are receiving a growing demand due to their important functional activities. The aim of this pilot clinical study–nutritional intervention is to expand knowledge on how the habitual intake of a biofunctional miso-type sauce, enhanced with biocarotenoids, may affect biomarkers of lipidemia, glycemia, and oxidative stress in healthy volunteers. Using a randomized, cross-over, controlled, and single-blind design, ten healthy participants with a mean age of 23 years, who met the eligibility criteria, supplemented their daily diet with either 20 g of legume-based or the biofunctional miso-type sauce for 30 days, with a one-week washout. Blood samples were taken at baseline and after intervention. The measured parameters included serum total, HDL, and LDL cholesterol, triglycerides, uric acid, glucose, and plasma TAC. After 30 days, the miso-type sauce increased plasma TAC (<i>p</i> = 0.04) and slightly decreased mean triglycerides (<i>p</i> = 0.47) compared with the control sauce. Both sauces resulted in higher LDL cholesterol levels (<i>p</i> = 0.001–0.02), indicating possible negative effects on lipidemic control. However, the miso group showed a lower grade of increment compared with the control. This long-term study partly supports the acute postprandial indications and motivates research expansion, demonstrating that biofunctional miso-type sauce, enhanced with biocarotenoids, may possess a preventive role in chronic dysmetabolism and oxidative stress.https://www.mdpi.com/2076-3417/15/11/5962biofunctional miso-type saucebiocarotenoidshabitual consumptionmetabolic effectbioactivityoxidative stress |
| spellingShingle | Olga I. Papagianni Charalampia Dimou Antonios E. Koutelidakis Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical Study Applied Sciences biofunctional miso-type sauce biocarotenoids habitual consumption metabolic effect bioactivity oxidative stress |
| title | Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical Study |
| title_full | Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical Study |
| title_fullStr | Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical Study |
| title_full_unstemmed | Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical Study |
| title_short | Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical Study |
| title_sort | biofunctional miso type sauce enhanced with biocarotenoids how does its habitual consumption affect lipidemic glycemic and oxidative stress markers a pilot cross over clinical study |
| topic | biofunctional miso-type sauce biocarotenoids habitual consumption metabolic effect bioactivity oxidative stress |
| url | https://www.mdpi.com/2076-3417/15/11/5962 |
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