Evaluation of Gut-Related Well-Being and Mood Effects of a Daily Nutritional Food Ingredient From the Co-Fermentation of Fungal Mycelium (Pleurotus Pulmonarius) and Microalgae (Chlorella Vulgaris)

The purpose of the study is to evaluate the gut-related well-being and mood effects of a food ingredient obtained from the co-fermentation of oyster mushroom mycelium (Pleurotus pulmonarius), microalgae (Chlorella vulgaris), and bamboo fibre in healthy adults (aged 18+) experiencing minor gastrointestinal discomfort during an intervention period of 30 days. The participants will be allocated into two unbalanced groups to determine relationships between the measurable outcomes and the dose levels at three different time points: start of the study (baseline), 15 days (middle), and 30 days (end-point), during which participants will be asked to complete GSRS and POMS-2-SF questionnaire

NCT Number	NCT07407777
Lead Sponsor	Koralo GmbH
Conditions	Gastrointestinal Discomfort, Digestive Well Being, Gut-related Symptoms
Enrollment	80 participants
Start Date	2026-01-19
Primary Completion	2026-05-19 (estimated)
Study Completion	2026-05-19 (estimated)
Updated on ClinicalTrials.gov	2026-02-12