Healthy Male Volunteers
Conditions
Keywords
Protein, Bioavailability, Pea protein, Amino acidemia
Brief summary
The aim of this study done in healthy, non-malnourished young and elderly subjects, is to measure the bioavailability of protein intake and the variation of metabolic markers following consumption of pea protein NUTRALYS ® S85 plus or a reference protein brought in water either alone or at the end of a standardized meal.
Interventions
DIETARY_SUPPLEMENTPea protein (NUTRALYS ® S85 plus) in water
After selection and randomization, the subjects will consume per os Pea protein (NUTRALYS® S85 plus) in water containing 0,41 g of tested protein/kg of body weight.
DIETARY_SUPPLEMENTPea protein (NUTRALYS ® S85 plus) within meal
After selection and randomization, the subjects will consume per os Pea protein (NUTRALYS® S85 plus) within a meal containing 0,41 g of tested protein/kg of body weight.
DIETARY_SUPPLEMENTWhey protein in water
After selection and randomization, the subjects will consume per os whey protein in water containing 0,41 g of tested protein/kg of body weight.
DIETARY_SUPPLEMENTWhey protein within meal
After selection and randomization, the subjects will consume per os whey protein within a meal containing 0,41 g of tested protein/kg of body weight.
Sponsors
Centre de Recherche en Nutrition Humaine d'Auvergne
Université d'Auvergne
Roquette Freres
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
NONE
Eligibility
Sex/Gender
MALE
Age
18 Years to 85 Years
Healthy volunteers
Yes
Inclusion criteria
* Adult male volunteers, aged over 65 or under 30 * Body mass index (weight in kg/ height² in m²) between 22 and 28 kg/m², * Subjects considered to be healthy by the principal investigator doctor according to the interview, medical and clinical examination, * Biological assessment considered compatible with participation in the study, * Persons able to sign the informed consent, * Persons affiliated to social security scheme.
Exclusion criteria
* Pathologies or treatments not compatible with the study * Food allergy or a contraindication to the consumption of the products tested * Subject in a situation which, in the opinion of the investigator, could interfere with their optimal participation in the study or constitute a particular risk for the subject, * Subject with a particular diet (vegetarians, vegans, nutritional supplements, etc.), * Subject weighing \< 55 kg,
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Leucine blood concentration | 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. |
Secondary
| Measure | Time frame |
|---|---|
| Blood insulin concentration (μIU/ml) | 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. |
| Non essential amino acid blood concentration (µmol/L) | 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. |
| Blood glucose concentration (g/L) | 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. |
| Blood lipid profile (glycerol concentration in mg/l and non-esterified fatty acids concentration in mg/l) | 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. |
| Blood inflammatory profile (TNF-α blood concentration in pg/ml and IL-6 blood concentration in pg/ml) | 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. |
| Essential amino acids blood concentration (µmol/L) | 0 minute before eating the test meals, then regularly until 360 minutes after ingestion. |
Countries
France
Outcome results
None listed