Amino Acid Kinetics in Blood After Consuming Different Milk Protein Supplements

NCT ID: NCT02882386

Last Updated: 2016-08-29

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 13 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2012-09-30
• Study Completion Date: 2013-02-28

Brief Summary

The aim of this study is to investigate the amino acid kinetics in blood after a bout of strength training and ingestion of different milk protein supplements (native whey, whey protein concentrate 80, hydrolysed whey, microparticulated whey and milk) The investigators hypothesize that native whey will give a faster and higher rise in blood concentrations of leucine compared to the other milk protein supplements.

Detailed Description

Increasing or maintaining muscle mass is of great importance for populations ranging from athletes to patients and elderly. Resistance exercise and protein ingestion are two of the most potent stimulators of muscle protein synthesis. Both the physical characteristic of proteins (e.g. different digestion rates of whey and casein) and the amino acid composition, affects the potential of a certain protein to stimulate muscle protein synthesis. Given its superior ability to rapidly increase blood leucine concentrations to high levels, whey is often considered the most potent protein source to stimulate muscle protein synthesis. Native whey protein is produced by filtration of unprocessed milk. Consequently, native whey has different characteristics than WPC-80, which is exposed to heating and acidification. Because of the direct filtration of unprocessed milk, native whey is a more intact protein compared with WPC-80. Of special interest is the higher amounts of leucine in native whey.

The aim of this double-blinded randomized 5-arm cross-over study is to compare amino acid kinetics in blood after a bout of strength training and ingestion of 20 grams of high quality, but distinct, dairy protein supplements (native whey, whey protein concentrate 80, hydrolysed whey, microparticulated whey and milk). Furthermore, the investigators investigate whether differences in amino acid kinetics affect acute blood glucose and urea response, as well as recovery of muscle function after a bout of strength training.

The investigators hypothesize that native whey will give a faster and higher rise in blood concentrations of leucine compared to the other protein supplements.

Conditions

Healthy Participants

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: QUADRUPLE

Study Groups

Milk 1%

Participants performed a bout of strength training and consumed 636 ml of a protein supplement

Group Type: PLACEBO_COMPARATOR

Strength Training

Intervention Type: OTHER

Milk 1%

Intervention Type: DIETARY_SUPPLEMENT

Whey protein concentrate 80 (WPC-80)

Participants performed a bout of strength training and consumed 636 ml of a protein supplement

Group Type: EXPERIMENTAL

Strength Training

Intervention Type: OTHER

Whey protein concentrate 80 (WPC-80)

Intervention Type: DIETARY_SUPPLEMENT

Microparticulated whey

Participants performed a bout of strength training and consumed 636 ml of a protein supplement

Group Type: EXPERIMENTAL

Strength Training

Intervention Type: OTHER

Microparticulated whey

Intervention Type: DIETARY_SUPPLEMENT

Hydrolyzed whey

Participants performed a bout of strength training and consumed 636 ml of a protein supplement

Group Type: EXPERIMENTAL

Strength Training

Intervention Type: OTHER

Hydrolyzed whey

Intervention Type: DIETARY_SUPPLEMENT

Native whey

Participants performed a bout of strength training and consumed 636 ml of a protein supplement

Group Type: EXPERIMENTAL

Strength Training

Intervention Type: OTHER

Native whey

Intervention Type: DIETARY_SUPPLEMENT

Interventions

Strength Training

Intervention Type: OTHER

Milk 1%

Intervention Type: DIETARY_SUPPLEMENT

Whey protein concentrate 80 (WPC-80)

Intervention Type: DIETARY_SUPPLEMENT

Microparticulated whey

Intervention Type: DIETARY_SUPPLEMENT

Hydrolyzed whey

Intervention Type: DIETARY_SUPPLEMENT

Native whey

Intervention Type: DIETARY_SUPPLEMENT

Other Intervention Names

Protein supplementation; Protein supplementation; Protein supplementation; Protein supplementation; Protein supplementation

Eligibility Criteria

Inclusion Criteria

• Healthy in the sense that they can conduct training and testing
• Able to understand Norwegian language written and oral

Exclusion Criteria

• Diseases or injuries contraindicating participation
• Use of dietary supplements (e.g. proteins, vitamins and creatine)
• Lactose intolerance
• Allergy to milk
• Allergy towards local anesthetics (xylocain)

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 45 Years
• Eligible Sex: MALE
• Accepts Healthy Volunteers: Yes

Sponsors

Arkansas Children's Hospital Research Institute

OTHER

Sponsor Role: collaborator

Tine

INDUSTRY

Sponsor Role: collaborator

Norwegian School of Sport Sciences

OTHER

Sponsor Role: lead

Responsible Party

Havard Hamarsland

PhD student

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Truls Raastad, PhD

Role: PRINCIPAL_INVESTIGATOR

Norwegian School of Sport Sciences

Other Identifiers

NorwegianSSS

Identifier Type: -

Identifier Source: org_study_id