Bioavailability of Pea Protein in Young and Old Volunteers
Not Applicable
Completed
- Conditions
- Healthy Male Volunteers
- Registration Number
- NCT06381869
- Lead Sponsor
- Roquette Freres
- Brief Summary
The aim of this study done in healthy, non-malnourished young and elderly subjects, is to measure the bioavailability of protein intake and the variation of metabolic markers following consumption of pea protein " NUTRALYS ® S85 plus" or a reference protein brought in water either alone or at the end of a standardized meal.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Male
- Target Recruitment
- 30
Inclusion Criteria
- Adult male volunteers, aged over 65 or under 30
- Body mass index (weight in kg/ height² in m²) between 22 and 28 kg/m²,
- Subjects considered to be healthy by the principal investigator doctor according to the interview, medical and clinical examination,
- Biological assessment considered compatible with participation in the study,
- Persons able to sign the informed consent,
- Persons affiliated to social security scheme.
Exclusion Criteria
- Pathologies or treatments not compatible with the study
- Food allergy or a contraindication to the consumption of the products tested
- Subject in a situation which, in the opinion of the investigator, could interfere with their optimal participation in the study or constitute a particular risk for the subject,
- Subject with a particular diet (vegetarians, vegans, nutritional supplements, etc.),
- Subject weighing < 55 kg,
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Primary Outcome Measures
Name Time Method Leucine blood concentration 0 minute before eating the test meals, then regularly until 360 minutes after ingestion.
- Secondary Outcome Measures
Name Time Method Essential amino acids blood concentration (µmol/L) 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. Non essential amino acid blood concentration (µmol/L) 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. Blood glucose concentration (g/L) 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. Blood insulin concentration (μIU/ml) 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. Blood lipid profile (glycerol concentration in mg/l and non-esterified fatty acids concentration in mg/l) 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. Blood inflammatory profile (TNF-α blood concentration in pg/ml and IL-6 blood concentration in pg/ml) 0 minute before eating the test meals, then regularly until 360 minutes after ingestion.
Trial Locations
- Locations (1)
Unité d'Exploration en Nutrition Centre de Recherche en Nutrition Humaine d'Auvergne
🇫🇷Clermont-Ferrand, France
Unité d'Exploration en Nutrition Centre de Recherche en Nutrition Humaine d'Auvergne🇫🇷Clermont-Ferrand, France