NCT05584358

Protein Extrusion and Postprandial Amino Acid Handling

The Impact of the Extrusion Process During Dietary Protein Production on in Vivo Postprandial Amino Acid Availability

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 9 (actual)
• Sponsor: University of Exeter · Academic / Other
• Sex: All
• Age: 18 Years – 40 Years
• Healthy volunteers: Accepted

Summary

The bulk of research that has investigated the effect of dietary protein on muscle tissue in humans has used isolated, minimally processed protein powders. However, the protein that we consume on a daily basis has typically undergone various processing methods, and evidence suggests these can change the way our bodies metabolise the protein. 'Extrusion' is a common processing method that uses high pressure to produce protein containing cereals and meat replacement foods. There is currently no research looking at how extrusion affects the way a protein source is digested and absorbed in humans. This study will compare the availability of ingested protein in the blood in the hours following consumption of an extruded versus a non-extruded source.

Conditions

• Postprandial Plasma Amino Acid Availability

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Dry protein blend ingestion	Ingestion of protein blend powders mixed in water
DIETARY_SUPPLEMENT	Extruded protein blend ingestion	Ingestion of protein blend powders mixed in water

Timeline

• Start date: 2022-02-02
• Primary completion: 2023-08-31
• Completion: 2023-08-31
• First posted: 2022-10-18
• Last updated: 2024-01-11

Locations

2 sites across 1 country: United Kingdom