Effects of Pea Proteins With Different Degrees of Processing on Postprandial Metabolism in Healthy Adults

NCT06155656 | Completed

• 1 other identifier: AlProPlant-HS1
• Study Type: interventional
• Target: 20
• Locations: 1 country
• Sites: 1

Brief Summary

The aim of this study is to investigate the postprandial metabolic responses to plant-based protein ingredients of different degrees of processing (pea protein concentrate, isolate, and extrudate) and in comparison to whey protein in healthy adults. Therefore, young healthy subjects consume 4 test meals with 25 g of protein from pea protein concentrate, pea protein isolate, pea protein extrudate or whey protein in a randomized order. In a postprandial period of 6 hours, parameters of protein and glucose metabolism (i.a. plasma amino acids), gastric emptying and hunger/satiety are analysed. It is assumed that the plasma amino acid profile after plant protein ingestion differs depending on processing level of the protein ingredients and in comparison to whey protein.

Conditions

Plasma Amino Acid Appearance and Disappearance; Postprandial Metabolic Events

Keywords

Postprandial metabolic events

Outcome Measures

Primary Outcomes (1)

• Amino acid profile in blood

  Analysis of amino acid profile in plasma (nmol/ml)

  Postprandial period of 5 hours (Time points: fasting (0) and 15, 30, 45, 60, 90, 120, 180, 240 and 300 minutes)

Secondary Outcomes (12)

• Parameters of protein metabolism in blood I

  Postprandial period of 5 hours (Time points: fasting (0) and 30, 60, 90, 120, 180, 240 and 300 minutes)

• Parameters of protein metabolism in blood II

  Postprandial period of 5 hours (Time points: fasting (0) and 60, 120, 180, 240 and 300 minutes)

• Parameters of glucose metabolism in blood I

  Postprandial period of 5 hours (Time points: fasting (0) and 30, 60, 90, 120, 180, 240 and 300 minutes)

• Parameters of glucose metabolism in blood II

  Postprandial period of 5 hours (Time points: fasting (0) and 30, 60, 90, 120, 180, 240 and 300 minutes)

• Gastric emptying rate

  Postprandial period of 5 hours (Time points: fasting (0) and 30, 60, 90, 120, 180, 240 and 300 minutes)

Study Arms (4)

Pea concentrate

EXPERIMENTAL

Participants randomized to receive a soup containing 25 g of protein from pea protein concentrate

Other: Pea protein concentrate

Pea isolate

EXPERIMENTAL

Participants randomized to receive a soup containing 25 g of protein from pea protein isolate

Other: Pea protein isolate

Pea extrudate

EXPERIMENTAL

Participants randomized to receive a soup containing 25 g of protein from pea protein extrudate

Other: Pea protein extrudate

Whey

ACTIVE COMPARATOR

Participants randomized to receive a soup containing 25 g of protein from whey protein

Other: Whey protein

Interventions

Pea protein concentrate OTHER

Ingestion of a soup containing 25 g of protein from pea protein concentrate

Pea concentrate

Pea protein isolate OTHER

Ingestion of a soup containing 25 g of protein from pea protein isolate

Pea isolate

Pea protein extrudate OTHER

Ingestion of a soup containing 25 g of protein from pea protein extrudate

Pea extrudate

Whey protein OTHER

Ingestion of a soup containing 25 g of protein from whey protein

Whey

Eligibility Criteria

• Age: 20 Years - 40 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• non-smoking
• metabolically healthy
• normal weight (BMI: 18,5 - 24,9 kg/m2)
• written informed consent

You may not qualify if:

• pregnancy, lactation
• hypo- or hypertension
• underweight or overweight/obesity
• food intolerances and allergies (especially milk protein, pea, celery)
• malabsorption syndromes
• gastrointestinal diseases
• thyroid diseases
• diabetes mellitus type 1 and type 2
• impaired kidney or liver function
• anaemia
• blood coagulation disorders
• irregular menstrual cycle
• endometriosis, severe menstrual problems
• hormonal contraception
• regular use of medications (especially habitual use of paracetamol or medications that may interact with paracetamol)

Sponsors & Collaborators

• University of Bonn: lead
• German Federal Ministry of Education and Research: collaborator
• University of Bonn, Department of Nutrition and Food Sciences, Food Sciences: collaborator

Study Sites (1)

University of Bonn

Bonn, 53115, Germany

Location

MeSH Terms

Interventions

Whey Proteins

Intervention Hierarchy (Ancestors)

Milk Proteins; Animal Proteins, Dietary; Dietary Proteins; Proteins; Amino Acids, Peptides, and Proteins; Whey; Milk; Dairy Products; Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Officials

• Sarah Egert, Prof PhD

  Germany University of Bonn

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Sarah Egert, Prof PhD

Study Record Dates

• First Submitted: November 7, 2023
• First Posted: December 4, 2023
• Study Start: January 22, 2024
• Primary Completion: June 28, 2024
• Study Completion: June 28, 2024
• Last Updated: April 23, 2025

Record last verified: 2025-04

Data Sharing

• IPD Sharing: Will not share

Locations

DE (1)