Formulating a novel fermented soy milk functional meal replacement among overweight individuals: a preliminary weight loss clinical trial

Abstract

Meal replacement is an optimising strategy in designing structured diets for weight management. In this study, a novel fermented soy-whey based beverage was fortified with dietary bioactive ingredients containing probiotic strains (Lactobacillus bulgaricus and Streptococcus thermophilus). The aim of this study was to evaluate its efficacy on the body weight loss of participants pre-and post-meal replacement. A total of 20 participants underwent the weight loss program. Over the 14-day trial, women volunteers had a body weight loss of 6.70% of their initial body weight, and men had a comparable body weight reduction of 6.18%. In comparison to the blood glucose baseline level of 3.5420 mmol/L, the meal replacement decreased the level of blood glucose by nearly 50%, reaching 1.7785 mmol/L. Total cholesterol level was reduced by the beverage with a 15.7% reduction. The functional drink also decreased the triglycerides and low-density lipoprotein significantly (p<0.001). A significantly higher level of high-density lipoprotein was obtained at Day 14 (1.73 mmol/L) compared with Day 0 (1.23 mmol/L). The meal replacement was able to provide satiety within the average of 180.7 minutes post-meal. This study supports the soy-based functional milk is of benefit for weight management, glucose homeostasis and blood cholesterol-lowering effect.