Bioavailability of Plant Protein Amino Acids

University of Limerick

Status: Completed

Conditions: Bioavailability of Amino Acids Following Oral Ingestion of Plant-Based Proteins in Young, Healthy Men

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

Study type: Interventional

Funder types: Other; Industry

Identifiers

NCT04872530

2019_12_02_EHS

Details and patient eligibility

About

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 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.

Enrollment: 10 patients

Sex: Male

Ages: 18 to 35 years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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10 participants in 6 patient groups

Pea-protein concentrate

Experimental group

Description:

Pea-protein concentrate dosed at 0.33 g/kg body mass in 500 ml of water.

Treatment:

Dietary Supplement: Pea-protein concentrate

Fava-bean protein concentrate

Experimental group

Description:

Fava-bean protein concentrate dosed at 0.33 g/kg body mass in 500 ml of water.

Treatment:

Dietary Supplement: Fava-bean protein concentrate

Chickpea protein concentrate

Experimental group

Description:

Chickpea protein concentrate dosed at 0.33 g/kg body mass in 500 ml of water.

Treatment:

Dietary Supplement: Chickpea protein concentrate

Red lentil protein concentrate

Experimental group

Description:

Red lentil protein concentrate dosed at 0.33 g/kg body mass in 500 ml of water.

Treatment:

Dietary Supplement: Red lentil protein concentrate

Non-essential amino acid blend

Experimental group

Description:

Non-essential amino acid blend dosed at 0.33 g/kg body mass in 500 ml of water.

Treatment:

Dietary Supplement: Non-essential amino acid blend

Whey protein concentrate

Experimental group

Description:

Whey protein concentrate dosed at 0.33 g/kg body mass in 500 ml of water.

Treatment:

Dietary Supplement: Whey protein concentrate