Verum Ingredients’ R&D department began its first clinical trial in June, evaluating the prebiotic activity of different food ingredients in healthy volunteers. This study is part of a larger project initiated in September 2024 supported by a grant from the Small Business Innovation Research Program (Programa PIPE) by Fapesp (Research Funding Agency of Sao Paulo) in Brazil.
The Verum Ingredients Research and Development (R&D) unit was created in 2018 with the aim of developing innovative products in the functional food segment. Located in the Botucatu Technology Park (SP), it has highly qualified professionals who work on the interdisciplinary development of products, using their expertise in molecular biology, pharmacology, analytical and natural product chemistry, microbiology and biochemistry. In addition, it maintains a strategic partnership with the FitoFarmaTec Multiuser Laboratory, of the Department of Biophysics and Pharmacology of Sao Paulo State University (Unesp).
In this study, different prebiotic ingredients will be evaluated, including soluble fibers, and a potent antioxidant ingredient with prebiotic-like activity. Additionally, formulations combining them will also be evaluated. “Our goal is to develop an innovative product combining two distinct mechanisms of action and with more pronounced activity than standard prebiotic fibers”, says Dr. Ana Quaglio, head of R&D at Verum Ingredients.
The ongoing clinical study will recruit 100 healthy volunteers who will consume one of the 5 products for 4 weeks. At the end of this period, blood parameters such as fasting blood glucose and cholesterol levels will be evaluated. In addition, the gut microbiota of each healthy volunteer will be evaluated by quantifying some beneficial intestinal bacteria and levels of short-chain fatty acids, important markers of prebiotic activity. Moreover, quality of life, eating habits, sleep and anxiety questionnaires will be applied at the beginning and end of the clinical trial period.
All studies are being developed in partnership with the Medical School (FMB) of Unesp under the supervision of Prof. Dr. Ligia Yukie Sassaki (PhD, MD) gastroenterologist and coordinator of the Ambulatory of Inflammatory Bowel Diseases of UNESP.
This first clinical trial represents a milestone for Verum Ingredients’ R&D department, demonstrating its commitment to developing safe food ingredients with proven functional activity.
