NCT05426122

Degree of Digestibility of Barley Rice Proteins

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 12 (actual)
• Sponsor: Wageningen University and Research · Academic / Other
• Sex: All
• Age: 18 Years – 40 Years
• Healthy volunteers: Accepted

Summary

This study aims to assess the degree of digestibility of barley rice protein and compare this to another sustainable, commercially available protein concentrate (pea protein), and a benchmark whey protein, and to assess the effects on blood glucose and insulin levels. The study is a randomized, cross-over, double blind, controlled trial. Three different treatments, all representing a 20g protein load, will be evaluated with a washout period of minimum one week between the test days. Blood will be collected via a catheter before and up-to five hours after protein consumption. Wellbeing, health complaints or other adverse effects will be collected via a short questionnaire during each test day. After each test day gastrointestinal complaints are collected via an online questionnaire.

Detailed description

Barley rice protein is extracted from brewer spent grains (BSG), which is the most voluminous by-product of the brewing industry. Until now, BSG has been mainly used for animal feed or is directly discarded, which is an enormous waste of resources and causes serious environmental pollution. BSG is rich in cellulose and non-cellulosic polysaccharides, lignin, and proteins. The protein fraction of BSG contains a relatively high content of the essential amino acid, lysine, in comparison to other cereal products. Because of its high nutritional content, BSG can be applied in human food products for fortification. The digestion characteristics of barley rice protein are not known, but essential to evaluate their future potential as a sustainable protein source. The primary objective is to estimate the degree of digestibility of barley rice protein by measuring post-prandial amino acid uptake kinetics, and compare this to pea protein and a benchmark protein (whey). Secondary objectives are to assess the effects on blood glucose and insulin levels. The study is a randomized, cross-over, double blind, controlled trial. Three different treatments, all representing a 20g protein load, will be evaluated with a washout period of minimum one week between the test days. Blood will be collected via a catheter before and up-to five hours after protein consumption. Wellbeing, health complaints or other adverse effects will be collected via a short questionnaire during each test day. After each test day gastrointestinal complaints are collected via an online questionnaire.

Conditions

• Digestive System

Interventions

Type	Name	Description
OTHER	Barley rice protein concentrate shake	At one out of three test days barley rice protein concentrate powder will be mixed with water to obtain a shake, representing a 20g protein load.
OTHER	Pea protein concentrate shake	At one out of three test days pea protein concentrate powder will be mixed with water to obtain a shake, representing a 20g protein load.
OTHER	Whey protein concentrate shake	At one out of three test days whey protein concentrate powder will be mixed with water to obtain a shake, representing a 20g protein load.

Timeline

• Start date: 2022-06-09
• Primary completion: 2022-07-14
• Completion: 2022-07-14
• First posted: 2022-06-21
• Last updated: 2022-07-18

Locations

1 site across 1 country: Netherlands