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(KIWI) Speeding up a Slow Protein for Muscle Mass With Hay Kiwifruit

NCT04356573 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 13

Last updated 2021-11-04

Study results available
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Summary

The specific hypothesis is that the consumption of 2 Hayward green kiwifruit (containing actinidin protease) prior to 100g of ground beef will increase the rate of protein digestion from the beef in the elderly, leading to an increased uptake of the essential amino acids. Furthermore, this increased essential amino acid availability will produce a greater postprandial net anabolic protein response, as well as increased fractional synthetic rates of muscle proteins.

Conditions

  • Metabolism
  • Protein

Interventions

DIETARY_SUPPLEMENT

Green Hayward Kiwifruit first, then Gold Kiwifruit

Subjects ate 2 peeled green kiwifruit with their midday meal for 2 weeks prior to testing.

DIETARY_SUPPLEMENT

Gold Kiwifruit First, then Green Hayward Kiwifruit

Subjects ate 2 peeled gold kiwifruit with their midday meal for 2 weeks prior to testing.

Sponsors & Collaborators

  • University of Arkansas

    lead OTHER

Principal Investigators

  • Arny A Ferrando, Ph.D. · UAMS professor

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

Min Age
60 Years
Max Age
85 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2018-07-01
Primary Completion
2018-11-20
Completion
2018-11-20

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 NCT04356573 on ClinicalTrials.gov