Bioavailability of Plant Protein Amino Acids

Not Applicable

Completed

• Conditions: Bioavailability of Amino Acids Following Oral Ingestion of Plant-Based Proteins in Young, Healthy Men
• Interventions: Dietary Supplement: Chickpea protein concentrate; Dietary Supplement: Fava-bean protein concentrate; Dietary Supplement: Non-essential amino acid blend; Dietary Supplement: Whey protein concentrate; Dietary Supplement: Pea-protein concentrate; Dietary Supplement: Red lentil protein concentrate

• Registration Number: NCT04872530
• Lead Sponsor: University of Limerick

Brief Summary

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.

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.

Study Timeline

• Study Start: 2020-01-08
• Study First Submitted: 2021-04-29
• Study First Submitted QC: 2021-04-29
• Study First Posted: 2021-05-04
• Primary Completion: 2021-05-31
• Study Completion: 2023-09-29
• Status Verified: 2023-11
• Last Update Submitted: 2023-11-29
• Last Update Posted: 2023-11-30

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 10

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

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

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

Primary Outcome Measures

Name	Time	Method
Plasma amino acids	3 hours	Plasma amino acids measured by HPLC

Trial Locations

Locations (1)

Education and Health Sciences; 🇮🇪 Limerick, Ireland