J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Original Research

Volume 16, December 2021, pages 69-74

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

Figure 2. The blood cholesterol level of participants before and after taking the meal replacement. TC: cholesterol; TG: triglycerides; LDL-C: low-density lipoprotein; HDL-C: high-density lipoprotein. **represents p < 0.01; ***represents p < 0.001.

**Table 1.** The composition of meal replacement
Ingredients	Composition (%)
water	81
soy protein isolate	3.1
whole milk powder	1.3
whey protein isolate	1.95
skim milk powder	1
cactus fruit powder	0.8
okra powder	0.35
Streptococcus thermophilus	0.025
Lactobacillus bulgaricus	0.0325
isomaltulose	1.75
enzymatically digested oat flour	1.9
quinoa flour	1
resistant dextrin	1
pine nut oil powder	0.7
wolfberry fruit powder	0.6
donkey collagen peptide powder	0.5
green coffee powder	0.4
Inulin	1
Luo Han Guo fruit concentrate	0.7
complex nutritional fortification	0.5
flavours	0.26
thickener	0.1325

Table 1. The composition of meal replacement

Ingredients

Composition (%)

water

soy protein isolate

3.1

whole milk powder

1.3

whey protein isolate

1.95

skim milk powder

cactus fruit powder

0.8

okra powder

0.35

Streptococcus thermophilus

0.025

Lactobacillus bulgaricus

0.0325

isomaltulose

1.75

enzymatically digested oat flour

1.9

quinoa flour

resistant dextrin

pine nut oil powder

0.7

wolfberry fruit powder

0.6

donkey collagen peptide powder

0.5

green coffee powder

0.4

Inulin

Luo Han Guo fruit concentrate

0.7

complex nutritional fortification

0.5

flavours

0.26

thickener

0.1325

**Table 2.** The glucose level of participants after taking meal replacement and ratios of products to glucose (mmol/L).
Subjects	1	2	3	4	5	6	7	8	Mean ± SD
Products	1.7234	2.0940	2.1342	1.5876	0.7658	2.4875	2.5548	0.6090	1.7765 ± 0.4665
Glucose	2.0546	4.0653	5.7873	3.1753	2.5870	3.6545	3.1765	2.2870	3.5420 ± 1.5438
Ratios	0.8388	0.5151	0.3688	0.5000	0.2960	0.6807	0.8043	0.2663	0.5563 ± 0.5462

Table 2. The glucose level of participants after taking meal replacement and ratios of products to glucose (mmol/L).

Subjects

Mean ± SD

Products

1.7234

2.0940

2.1342

1.5876

0.7658

2.4875

2.5548

0.6090

1.7765 ± 0.4665

Glucose

2.0546

4.0653

5.7873

3.1753

2.5870

3.6545

3.1765

2.2870

3.5420 ± 1.5438

Ratios

0.8388

0.5151

0.3688

0.5000

0.2960

0.6807

0.8043

0.2663

0.5563 ± 0.5462

**Table 3.** Baseline participants characteristics and changes of body weight.
Participants	Gender	Height (cm)	BMI (day 0)	BMI (day 13)	Body Weight day 0(kg)	Body Weight day 13(kg)	Body weight loss (kg)
1	Male	173	31.7	29.85	94.83	89.35	5.48
2	Male	180	26.1	24.6	84.7	79.7	5.00
3	Female	158	34.5	32.61	86.1	81.4	3.80
4	Female	172	25.4	23.53	75	69.6	6.90
5	Female	168	27.0	26.15	76.3	73.8	6.20
6	Female	156	26.5	25.35	64.5	61.7	6.60
7	Female	157	25.7	23.33	63.3	57.5	5.70
8	Female	158	25.0	24.32	62.4	60.7	6.40
9	Male	175	30.0	28.9	92.3	88.5	5.00
10	Female	170	26.0	24.64	75.8	71.2	6.60
11	Female	154	28.7	25.89	68.1	61.4	3.40
12	Female	159	26.1	24.17	66.2	61.1	4.70
13	Male	185	28.3	26.44	97.4	90.5	5.40
14	Male	180	27.9	26.02	90.5	84.3	2.50
15	Male	178	28.3	26.23	89.7	83.1	2.80
16	Female	164	25.6	23.5	68.9	63.2	5.80
17	Female	172	25.5	23.29	75.3	68.9	1.70
18	Female	167	26.4	24.63	73.7	68.7	4.60
19	Female	159	27.4	24.76	69.2	62.6	6.70
20	Female	162	25.1	23.81	65.9	62.5	5.10

Table 3. Baseline participants characteristics and changes of body weight.

Participants

Gender

Height (cm)

BMI (day 0)

BMI (day 13)

Body Weight day 0(kg)

Body Weight day 13(kg)

Body weight loss (kg)

Male

173

31.7

29.85

94.83

89.35

5.48

Male

180

26.1

24.6

84.7

79.7

5.00

Female

158

34.5

32.61

86.1

81.4

3.80

Female

172

25.4

23.53

69.6

6.90

Female

168

27.0

26.15

76.3

73.8

6.20

Female

156

26.5

25.35

64.5

61.7

6.60

Female

157

25.7

23.33

63.3

57.5

5.70

Female

158

25.0

24.32

62.4

60.7

6.40

Male

175

30.0

28.9

92.3

88.5

5.00

Female

170

26.0

24.64

75.8

71.2

6.60

Female

154

28.7

25.89

68.1

61.4

3.40

Female

159

26.1

24.17

66.2

61.1

4.70

Male

185

28.3

26.44

97.4

90.5

5.40

Male

180

27.9

26.02

90.5

84.3

2.50

Male

178

28.3

26.23

89.7

83.1

2.80

Female

164

25.6

23.5

68.9

63.2

5.80

Female

172

25.5

23.29

75.3

68.9

1.70

Female

167

26.4

24.63

73.7

68.7

4.60

Female

159

27.4

24.76

69.2

62.6

6.70

Female

162

25.1

23.81

65.9

62.5

5.10

**Table 4.** The satiety level of participants.
participants	1	2	3	4	5	6	7	8
satiety (minute)	150	120	220	190	180	210	200	230

Table 4. The satiety level of participants.

participants

satiety (minute)

150

120

220

190

180

210

200

230