None listed
Conditions
Brief summary
The study will investigate if naturally occurring compounds in food called microRNAs are absorbed by the body when eaten. MicroRNAs are produced by all plants and animals and are present in most of the foods we eat. Our own bodies produce over a thousand different microRNAs that play important roles in regulating the activity of our genes. Until recently it was thought that microRNAs present in our food were destroyed during cooking or digestion. However, recent research suggests that some of these microRNAs, particularly those from plants, may survive and be absorbed into the blood. What role these plant microRNAs have on human health if absorbed is not yet known, but since diets high in fruits and vegetables have been shown to be beneficial for one’s health there is a possibility that plant microRNAs play a role in this. Our hypothesis is that miRNAs from specific plant dietary sources are bioavailable following ingestion.
Interventions
This study is characterising the bio-availability of plant microRNAs following ingestion of a single 300 g serving of either kiwifruit (Actinidia chinensis var. Sungold)), apple (Malus domestica var.'Scifresh'), cooked rice (Oryza sativa L. ssp. indica) verses a control (water) in healthy male volunteers with a minimum of 7 days washout between treatment arms of the study. Small RNAs will be isolated from blood samples collected at 0, 1, 3, 6, and 24 h after the treatment meal intervention (090
This study is characterising the bio-availability of plant microRNAs following ingestion of a single 300 g serving of either kiwifruit (Actinidia chinensis var. Sungold)), apple (Malus domestica var.'Scifresh'), cooked rice (Oryza sativa L. ssp. indica) verses a control (water) in healthy male volunteers with a minimum of 7 days washout between treatment arms of the study. Small RNAs will be isolated from blood samples collected at 0, 1, 3, 6, and 24 h after the treatment meal intervention (0900 h, Day 1) and sequenced using next generation sequencing. Food diaries will be used by participants to record all food consumed 24 h prior to and during each treatment arm of the study. In addition, participants are to be maintained on a standardised plant-free diet during each treatment arm of the study starting at 1800 h on the day prior (Day -1) to the treatment meal intervention, through to the completion of the 24 h sample (0900 h, Day 2), so as to minimise contamination from other plant sources. Standardised plant-free meals will be provided to the participants for the prior evening meal (1800 h, Day -1) and the subsequent mid morning snack, lunch, afternoon snack and evening meal on the treatment day (Day 1). Participants will return the following morning (0900 h Day 2) in a fasted state to provide the final 24 h blood sample.
Sponsors
The New Zealand Institute for Plant & Food Research Limited
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Open (masking not used)
Eligibility
Sex/Gender
Male
Age
18 Years to 55 Years
Healthy volunteers
Yes
Inclusion criteria
Male, aged 18-55 years with a BMI between 19-29 and healthy as ascertained by self-report
Exclusion criteria
Obese (BMI>29). History of gastrointestinal disorders (Ulcerative colitis, Crohn’s Disease or Irritable Bowel Syndrome) or conditions effecting the gastrointestinal tract. Taken antibiotics in the month prior to when the study commences. Any medical conditions or medications. Are on blood thinning medication (eg Aspirin). Smoker or ex-smoker who quit within the last 6 months. Hypersensitivities or allergies to any foods or ingredients included in the study. Unwilling/unable to comply with study protocol. Dislike and/or unwilling to consume items listed as study foods. Participating in another clinical intervention trial.
Outcome results
None listed