Aminoacidemia and Protein Kinetics in Response to the Ingestion of Plant-based Protein Blends

Not Applicable

Active, not recruiting

• Conditions: Nutrition, Healthy
• Interventions: Dietary Supplement: Protein quality

• Registration Number: NCT05139160
• Lead Sponsor: McMaster University

Brief Summary

The present investigation aims to study a novel plant based protein isolate blend to determine if it results in similar muscle building responses compared to whey protein isolate.

Detailed Description

Whey protein is considered the 'gold standard' to maintain body proteins (muscle, skin, bone). When isolated from milk, whey protein isolate (WPI) contains all nine essential amino acids (EAA) which are 'building blocks' that are needed to support the maintenance of body proteins. To date, there is no plant-based protein (PBP) isolate that compares to the recommended WPI towards how our body builds or supports our muscles. WPI is considered the 'gold standard' because it contains all of the EAA which provide the right amount of 'building blocks' to support our muscles. Current PBP isolates available contain insufficient amounts of EAA, and are less digestible, resulting in less 'building blocks' available to support our muscles. Recently, plant protein combinations have been designed to provide the right amounts of all the EAAs. Therefore, the aim of the present study is to determine the effects of a novel PBP blend on muscle protein synthesis responses by comparing it to WPI.

Study Timeline

• Study First Submitted: 2021-11-09
• Study First Submitted QC: 2021-11-18
• Study First Posted: 2021-12-01
• Study Start: 2022-08-15
• Primary Completion: 2023-04-01
• Status Verified: 2024-10
• Last Update Submitted: 2024-10-06
• Last Update Posted: 2024-10-08
• Study Completion: 2025-07-10

Recruitment & Eligibility

• Status: ACTIVE_NOT_RECRUITING
• Sex: All
• Target Recruitment: 8

Inclusion Criteria

1. Male or female, between the ages of 18 - 30 years (inclusive)
2. Have a body mass index (BMI) between 18-30 kg·m2 (inclusive)
3. Be in general good health as assessed by a general health questionnaire
4. Non-smoking
5. Regular menstrual cycle and not using hormonal contraceptives
6. Willing and able to provide informed consent

Exclusion Criteria

1. Currently using analgesic or anti-inflammatory drugs
2. A history of neuromuscular problems or muscle and/or bone wasting diseases
3. Any acute or chronic illness, metabolic disorders
4. Currently using corticosteroids
5. Use of hormonal contraceptives or anabolic steroids (e.g. testosterone)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Plant based protein isolate	Protein quality	Current plant-based protein isolates available contain insufficient amounts of leucine, and are less digestible, resulting in a reduced muscle protein synthesis responses. The plant based protein would ostensibly serve as a negative control.
Plant based protein isolate + leucine	Protein quality	Enriching plant-based protein with leucine will increase the 'quality' of said protein source and theoretically should have similar muscle protein synthetic responses to whey protein.
Whey protein isolate	Protein quality	Whey protein isolate is the 'gold standard' of protein supplements due to being rich in essential amino acids and leucine. Leucine is a key amino acid the is required to stimulate muscle protein synthesis. Muscle protein synthesis is the major mechanism the underpins muscle growth. The whey protein would ostensibly serve as a positive control.

Primary Outcome Measures

Name	Time	Method
Muscle protein synthesis	Over a 5 hour period	A marker of muscle growth

Secondary Outcome Measures

Name	Time	Method
Palatability of test drinks	Immediately after test drink are consumed.	Questionnaire of palatability of test drinks assessed by a visual analogue scale. 100 mm in length with words anchored at each end, expressing the most positive and the most negative rating used to assess visual appeal, smell, taste, aftertaste and palatability. Higher scores mean a better outcome.
Aminoacidemia	Over a 5 hour period	Amino acids in the blood
Appetite and desire for specific food types in response to test drinks types H	Immediately before, and 30, 60, 120, 180 and 300 minutes after test drinks are consumed.	Questionnaire on appetite and palpability of the drinks assessed by a visual analogue scale. 100 mm in length with words anchored at each end, expressing the most positive and the most negative rating used to assess hunger, satiety and fullness. Higher scores mean a better outcome.
Questionnaire on safety	Over a 5 hour period	Safety will be measured via a questionnaire; e.g. can the participant drink the test drinks and are they okay? Yes or no.
Tolerability of test drinks	Over a 5 hour period	Tolerability will be measured using Visual Analog Scales anchored by the following descriptors: 0 - no symptoms at all; 100 - worst symptoms participant has ever experienced for the following: nausea, belching, feeling of fullness, vomiting, abdominal distension, flatulence, diarrhoea, dry mouth, and thirst.

Trial Locations

Locations (1)

Changhyun Lim; 🇨🇦 Hamilton, Ontario, Canada