Impact of Canola Protein Processing on Plasma Amino Acid Responses

Summary

Muscle tissue consists of proteins. These proteins are built up of small building blocks: amino acids. By consuming enough protein through the diet, the body is provided with enough amino acids to facilitate muscle protein building. Providing the growing world population with sufficient animal-derived protein is a challenge. Plant proteins can be produced on a more sustainable commercial scale than conventional animal-derived proteins and therefore can contribute to feeding our future population. Canola protein is a protein that is derived from rapeseed. The composition of canola seems to be comparable to that of other high-quality animal based protein sources. However, the collection of canola protein from rapeseed occurs in a special way. These treatment processes might affect canola protein digestion. The goal of this study is to investigate the most optimal way of canola protein processing on blood plasma amino acid responses.

Primary objective: To assess the impact of canola protein processing on 5h postprandial plasma total amino acid incremental area under the curve (iAUC) in vivo in healthy young females.

Hypothesis: it is hypothesized that the ingestion of 20g processed canola will result in greater 5h postprandial plasma total amino acid iAUC in vivo in healthy young females, when compared to the ingestion of 20g native canola protein isolate.

Conditions

• Protein Metabolism Disorder

Interventions

DIETARY_SUPPLEMENT

20g whey protein drink ingestion

Ingestion of a 300 mL drink containing 20g whey protein

DIETARY_SUPPLEMENT

20g native canola protein drink ingestion

Ingestion of a 300 mL drink containing 20g native canola protein

DIETARY_SUPPLEMENT

20g processed canola protein #1 drink ingestion

Ingestion of a 300 mL drink containing 20g processed canola protein #1

DIETARY_SUPPLEMENT

20g processed canola protein #2 drink ingestion

Ingestion of a 300 mL drink containing 20g processed canola protein #2

Sponsors & Collaborators

• DSM Food Specialties

  collaborator INDUSTRY

• Maastricht University Medical Center

  lead OTHER

Principal Investigators

• Luc van Loon, PhD · Maastricht University

Study Design

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

TRIPLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

35 Years

Sex

FEMALE

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2023-10-03

Primary Completion

2024-05-27

Completion

2024-05-27

Countries

• Netherlands

Study Locations