Metabolic Availability of Methionine From Mung Beans in Healthy Adults

NCT03674723 | Active Not Recruiting

• 1 other identifier: 1000060319
• Study Type: interventional
• Target: 6
• Locations: 1 country
• Sites: 1

Brief Summary

The research study is being done so we can determine the quality of the protein present in Mung beans. Amino acids are the building blocks of protein and protein quality is determined by the amount of amino acids present and by their bioavailability (their absorption and use by the body). Some amino acids are essential which means they must be obtained from the diet. If any one of the essential amino acids is missing in the diet, the body cannot make proteins that are used to repair tissue build bone, teeth, etc… Mung beans as a food source contain low amounts of the essential amino acid methionine which makes its protein incomplete. The amino acids in Mung beans are also affected by cooking. Our objective is to determine the amount of methionine in Mung beans that the body can use. We will test Mung beans by studying them after cooking them in a stew, on their own and by combining the Mung bean stew with rice or wheat in a mixed meal to make a more complete protein. This research is being done in order to bridge the gap between knowledge of protein requirement and the amount of food needed to meet that requirement. Results from this study will be important for recommendations guiding food choices of Mung bean as a major protein source in the diet. Previously the quality of dietary protein for human consumption was studied in animals. This study is being done in humans because studies in animals are not directly applicable to humans. Plant protein sources like Mung beans are important alternatives to animal protein in the diet. Plant protein consumption relative to animal protein can contribute to "enhance ecosystem resilience, and improved human health.

Conditions

Healthy

Keywords

Healthy; Men; Adults; Methionine

Outcome Measures

Primary Outcomes (1)

• Metabolic availability of methionine in Mung beans

  Apply the IAAO method to determine the MA of methionine in Mung beans prepared by moist cooking method.

  2 years

Study Arms (1)

Arms

EXPERIMENTAL

Methionine bioavailability in Mung beans Participants will be seen initially for pre-study assessment (3 hour). They will then be studied for up to 10 times. levels of phenylalanine intake (7 Study periods). You could be expected to participate in up to 10 different sets of experiments which will take 11 weeks to 6 months. Each set of experiment consists of a 3 day period. During the first 2 days (Adaptation Days) you will be expected to consume 4 meals per day consisting of a protein liquid drink and protein freecookies and/or a Mung bean stew with or without rice or wheat, which will be provided by the investigators

Other: Dietary Intakes

Interventions

Dietary Intakes OTHER

Four levels of methionine intakes will be provided by the reference protein drinks, 3 levels of methionine from Mung beans and 3 levels from Mung beans with rice or wheat.

Arms

Eligibility Criteria

• Age: 18 Years - 49 Years
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Male, age 18 - 49 yrs, Healthy with no known clinical condition which would affect protein or AA metabolism, ex. Diabetes, Stable Body Weight (no more than 5 lb weight loss or gain in the past 3 months) Not on any medications that could affect protein or amino acid metabolism e.g. steroids

You may not qualify if:

• Unwillingness to participate or unable to tolerate the diet Recent history of weight loss within the last 3 months or on a weight reducing diet Inability to tolerate study diets (ex. Allergy to ingredients).

Sponsors & Collaborators

• The Hospital for Sick Children: lead

Study Sites (1)

The Hospital for Sick Children

Toronto, Ontario, M5G1X8, Canada

Location

MeSH Terms

Conditions

Multiple Endocrine Neoplasia Type 1

Interventions

Eating

Condition Hierarchy (Ancestors)

Multiple Endocrine Neoplasia; Endocrine Gland Neoplasms; Neoplasms by Site; Neoplasms; Neoplasms, Multiple Primary; Neoplastic Syndromes, Hereditary; Genetic Diseases, Inborn; Congenital, Hereditary, and Neonatal Diseases and Abnormalities; Endocrine System Diseases

Intervention Hierarchy (Ancestors)

Nutritional Physiological Phenomena; Diet, Food, and Nutrition; Physiological Phenomena; Digestive System Physiological Phenomena; Digestive System and Oral Physiological Phenomena

Study Officials

• Dr. Glenda Courtney-Martin

  The Hospital for Sick Children

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NA
• Masking: NONE
• Purpose: OTHER
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Associate Scientist

Model Details: Each subject will randomly receive 4 levels of methionine provided as free amino acids, Mung beans, or Mung beans combined with rice or wheat for a total of 10 studies x 3 days per study.

Study Record Dates

• First Submitted: September 14, 2018
• First Posted: September 17, 2018
• Study Start: April 1, 2024
• Primary Completion: August 30, 2025
• Study Completion: August 30, 2025
• Last Updated: May 30, 2025

Record last verified: 2025-05

Data Sharing

• IPD Sharing: Will not share

Locations

CA (1)