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Muscle Protein Synthesis After Whole Egg vs. Egg White Consumption

NCT03117127 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10

Last updated 2018-05-01

No results posted yet for this study

Summary

In crossover trials, ten (N=10) young men (18-35 y) will receive stable isotope tracer infusions and perform a single bout of resistance exercise. Immediately after resistance exercise, participants will ingest stable isotope labeled whole eggs (18 g protein, 17 g fat) or egg whites (18 g protein, 0 g fat) cooked in scrambled form. Repeated blood and muscle biopsies will be collected to determine whole body amino acid kinetics, muscle amino acid transporters, anabolic signaling and myofibrillar protein synthesis rates during the trials.

Conditions

  • Hypertrophy

Interventions

BEHAVIORAL

Resistance Exercise

Participants will perform leg extension and leg press immediately prior to ingestion of whole eggs or egg whites

OTHER

Whole Eggs

Participants will ingestion whole eggs immediately after resistance exercise

OTHER

Egg Whites

Participants will ingestion whole eggs immediately after resistance exercise

Sponsors & Collaborators

  • University of Illinois at Urbana-Champaign

    lead OTHER

Principal Investigators

  • Nicholas A Burd, Ph.D. · Assistant Professor

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
35 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-07-31
Primary Completion
2017-02-28
Completion
2017-05-31

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03117127 on ClinicalTrials.gov