Effects of Pea Proteins With Different Degrees of Processing on Postprandial Metabolism in Healthy Adults

University of Bonn

Status: Completed

Conditions: Postprandial Metabolic Events; Plasma Amino Acid Appearance and Disappearance

Treatments: Other: Pea protein extrudate; Other: Pea protein isolate; Other: Pea protein concentrate; Other: Whey protein

Study type: Interventional

Funder types: Other

Identifiers

NCT06155656

AlProPlant-HS1

Details and patient eligibility

About

The aim of this study is to investigate the postprandial metabolic responses to plant-based protein ingredients of different degrees of processing (pea protein concentrate, isolate, and extrudate) and in comparison to whey protein in healthy adults. Therefore, young healthy subjects consume 4 test meals with 25 g of protein from pea protein concentrate, pea protein isolate, pea protein extrudate or whey protein in a randomized order. In a postprandial period of 6 hours, parameters of protein and glucose metabolism (i.a. plasma amino acids), gastric emptying and hunger/satiety are analysed. It is assumed that the plasma amino acid profile after plant protein ingestion differs depending on processing level of the protein ingredients and in comparison to whey protein.

Full description

In a randomized crossover-design, 20 healthy women and men consume 4 test meals containing either 25 g of protein from plant protein ingredients (pea protein concentrate, isolate, or extrudate) or whey protein together with 1 g paracetamol, which is used as a marker for gastric emptying.

During a postprandial period of 6 hours parameters of protein metabolism (e.g. amino acids in plasma and urine), glucose metabolism (plasma glucose, serum insulin) and gastric emptying rate (based on plasma paracetamol) are analysed. Furthermore, subjective hunger/satiety and acceptance of the meals are assed using visual analogue scales. Each intervention arm will be separated by a washout period of at least 7 days.

Enrollment: 20 patients

Sex: All

Ages: 20 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• non-smoking
• metabolically healthy
• normal weight (BMI: 18,5 - 24,9 kg/m2)
• written informed consent

Exclusion criteria

• pregnancy, lactation
• hypo- or hypertension
• underweight or overweight/obesity
• food intolerances and allergies (especially milk protein, pea, celery)
• malabsorption syndromes
• gastrointestinal diseases
• thyroid diseases
• diabetes mellitus type 1 and type 2
• impaired kidney or liver function
• anaemia
• blood coagulation disorders
• irregular menstrual cycle
• endometriosis, severe menstrual problems
• hormonal contraception
• regular use of medications (especially habitual use of paracetamol or medications that may interact with paracetamol)
• hypersensitivity to paracetamol
• body weight below 50 kg
• alcohol abuse
• glucose-6-phosphate dehydrogenase deficiency
• Gilbert's syndrome
• vegan diet
• eating disorders (especially anorexia nervosa, bulimia nervosa)
• smoking
• participation in another study

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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20 participants in 4 patient groups

Pea concentrate

Experimental group

Description:

Participants randomized to receive a soup containing 25 g of protein from pea protein concentrate

Treatment:

Other: Pea protein concentrate

Pea isolate

Experimental group

Description:

Participants randomized to receive a soup containing 25 g of protein from pea protein isolate

Treatment:

Other: Pea protein isolate

Pea extrudate

Experimental group

Description:

Participants randomized to receive a soup containing 25 g of protein from pea protein extrudate

Treatment:

Other: Pea protein extrudate

Whey

Active Comparator group

Description:

Participants randomized to receive a soup containing 25 g of protein from whey protein

Treatment:

Other: Whey protein