Protein Extrusion and Postprandial Amino Acid Handling

NCT ID: NCT05584358

Last Updated: 2024-01-11

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

9 participants

Study Classification

INTERVENTIONAL

Study Start Date

2022-02-02

Study Completion Date

2023-08-31

Brief Summary

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The bulk of research that has investigated the effect of dietary protein on muscle tissue in humans has used isolated, minimally processed protein powders. However, the protein that we consume on a daily basis has typically undergone various processing methods, and evidence suggests these can change the way our bodies metabolise the protein. 'Extrusion' is a common processing method that uses high pressure to produce protein containing cereals and meat replacement foods. There is currently no research looking at how extrusion affects the way a protein source is digested and absorbed in humans. This study will compare the availability of ingested protein in the blood in the hours following consumption of an extruded versus a non-extruded source.

Detailed Description

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Conditions

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Postprandial Plasma Amino Acid Availability

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

TRIPLE

Participants Investigators Outcome Assessors

Study Groups

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Dry Blend

A dry blend of mycoprotein and pea protein.

Group Type EXPERIMENTAL

Dry protein blend ingestion

Intervention Type DIETARY_SUPPLEMENT

Ingestion of protein blend powders mixed in water

Extrudate

An extruded blend of mycoprotein and pea protein

Group Type EXPERIMENTAL

Extruded protein blend ingestion

Intervention Type DIETARY_SUPPLEMENT

Ingestion of protein blend powders mixed in water

Interventions

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Dry protein blend ingestion

Ingestion of protein blend powders mixed in water

Intervention Type DIETARY_SUPPLEMENT

Extruded protein blend ingestion

Ingestion of protein blend powders mixed in water

Intervention Type DIETARY_SUPPLEMENT

Eligibility Criteria

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Inclusion Criteria

* BMI between 18 and 30.
* Metabolically healthy

Exclusion Criteria

* Any metabolic impairments
* cardio/pulmonary diseases.
* Chronic use of the over the counter medicine
* A personal or family history of epilepsy, seizures or schizophrenia.
* Allergic to mycoprotein/Quorn/edible fungi/environmental mould products.
Minimum Eligible Age

18 Years

Maximum Eligible Age

40 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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Quorn

INDUSTRY

Sponsor Role collaborator

University of Exeter

OTHER

Sponsor Role lead

Responsible Party

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Responsibility Role SPONSOR

Principal Investigators

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Benjamin Wall

Role: PRINCIPAL_INVESTIGATOR

Professor of Nutritional Physiology

Locations

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Sport & Health Sciences University of Exeter

Exeter, Devon, United Kingdom

Site Status

University of Exeter

Exeter, Devon, United Kingdom

Site Status

Countries

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United Kingdom

References

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West S, Monteyne AJ, Whelehan G, Abdelrahman DR, Murton AJ, Finnigan TJ, Mandalari G, Booth C, Wilde PJ, Stephens FB, Wall BT. High-Moisture Extrusion of a Dietary Protein Blend Impairs In Vitro Digestion and Delays In Vivo Postprandial Plasma Amino Acid Availability in Humans. J Nutr. 2024 Jul;154(7):2053-2064. doi: 10.1016/j.tjnut.2024.05.018. Epub 2024 May 24.

Reference Type DERIVED
PMID: 38797481 (View on PubMed)

Other Identifiers

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21-10-20-A-06 v2

Identifier Type: -

Identifier Source: org_study_id

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