None listed
Conditions
Interventions
Intervention1: U-13C-labelled spirullina and 2H-intrinsically labelled legumes (chickpea, yellow pea, mung bean): Use of 13C-labelled spirullina as a standard protein requires testing and validation a
Sponsors
The Wellcome Trust Department of Biotechnology India Alliance
Eligibility
Inclusion criteria
Inclusion criteria: Apparently healthy volunteers (males and females) aged between 18-45 years, with a Body Mass Index (BMI) between 18.5 to 25 kg/m2
Exclusion criteria
Exclusion criteria: Pregnant, under medication, including use of antibiotics in the 4 weeks prior to the study, or any food allergy.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| To test the digestibility of 13C labelled spirullina protein (in six healthy male and female volunteers) against 2H labelled reference amino acid mix so that the digestibility of IAA in spirullina can be established which can be used in future experiments of testing legumes based proteins which are intrinsically labelled with 2H.Timepoint: one time | — |
Secondary
| Measure | Time frame |
|---|---|
| 1. Determining the digestibility of intrinsically 2H labelled legumes (chick pea and mung bean) by processing differently in one healthy male volunteer against known 13C spirulina protein whose digestibility was measured initially. 2. Determining the digestibility of intrinsically 2H labelled legumes (chick pea, yellow pea, mung bean; whole and dehulled) in 6 healthy volunteers (1:1, male: female) referenced to U-13C spirulina protein/ U-13C labelled amino acid mix. Timepoint: 1. Repeated measures on same subjects (3 time points) 2. Single measurement for chickpea and yellow pea. Repeated measures (3 time points) for mung bean | — |
Countries
India
Contacts
Public ContactDr Anura V Kurpad
St. Johns National Academy of Health Sciences
Outcome results
None listed