Bioavailability of Plant Protein Amino Acids

Overview

This study aims to inform of the mechanism of action of plant-based protein by measuring the bioavailability (i.e. rate of appearance and magnitude of concentration in the circulation following oral ingestion) of key amino acid and metabolic products that regulate skeletal muscle protein synthesis (MPS) in humans.

Full Title of Study: “Bioavailability of Amino Acids and Metabolic Products Following Oral Ingestion of Plant-Based Proteins in Young, Healthy Men and Women Aged 18-35y”

Study Type

  • Study Type: Interventional
  • Study Design
    • Allocation: Randomized
    • Intervention Model: Crossover Assignment
    • Primary Purpose: Other
    • Masking: Single (Participant)
  • Study Primary Completion Date: May 31, 2021

Detailed Description

Plant-based proteins contain several amino acids that are essential to signal muscle growth/repair and act as a substrate during muscle protein synthesis. However, compared to animal protein or free-amino acids, the bioavailability of certain essential amino acids may be compromised. Following selective processing (e.g. removal of carbohydrate and/or other anti-nutritive factors) food grade plant-based protein concentrates possibly confer greater bioavailability and bioactivity in vivo. This project explores the bioavailability and bioactivity of selected plant-based protein concentrates following oral ingestion in young, healthy men and women.

Interventions

  • Dietary Supplement: Pea-protein concentrate
    • Pea-protein concentrate
  • Dietary Supplement: Fava-bean protein concentrate
    • Fava-bean protein concentrate
  • Dietary Supplement: Chickpea protein concentrate
    • Chickpea protein concentrate
  • Dietary Supplement: Red lentil protein concentrate
    • Red lentil protein concentrate
  • Dietary Supplement: Non-essential amino acid blend
    • Non-essential amino acid blend
  • Dietary Supplement: Whey protein concentrate
    • Whey protein concentrate

Arms, Groups and Cohorts

  • Experimental: Pea-protein concentrate
    • Pea-protein concentrate dosed at 0.33 g/kg body mass in 500 ml of water.
  • Experimental: Fava-bean protein concentrate
    • Fava-bean protein concentrate dosed at 0.33 g/kg body mass in 500 ml of water.
  • Experimental: Chickpea protein concentrate
    • Chickpea protein concentrate dosed at 0.33 g/kg body mass in 500 ml of water.
  • Experimental: Red lentil protein concentrate
    • Red lentil protein concentrate dosed at 0.33 g/kg body mass in 500 ml of water.
  • Experimental: Non-essential amino acid blend
    • Non-essential amino acid blend dosed at 0.33 g/kg body mass in 500 ml of water.
  • Experimental: Whey protein concentrate
    • Whey protein concentrate dosed at 0.33 g/kg body mass in 500 ml of water.

Clinical Trial Outcome Measures

Primary Measures

  • Plasma amino acids
    • Time Frame: 3 hours
    • Plasma amino acids measured by HPLC

Participating in This Clinical Trial

Inclusion Criteria

  • No known intolerance to any item contained in the protein products. – No blood borne disease risk, current illness or medication that would adversely affect participation – No known adverse reaction to venepuncture Exclusion Criteria:

  • n/a

Gender Eligibility: Male

Healthy young men

Minimum Age: 18 Years

Maximum Age: 35 Years

Are Healthy Volunteers Accepted: Accepts Healthy Volunteers

Investigator Details

  • Lead Sponsor
    • University of Limerick
  • Collaborator
    • Marigot Ltd.
  • Provider of Information About this Clinical Study
    • Sponsor
  • Overall Official(s)
    • Phil Jakeman, PhD, Principal Investigator, University of Limerick

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