Effects of Pea Proteins With Different Degrees of Processing on Postprandial Metabolism in Healthy Adults

Summary

The aim of this study is to investigate the postprandial metabolic responses to plant-based protein ingredients of different degrees of processing (pea protein concentrate, isolate, and extrudate) and in comparison to whey protein in healthy adults. Therefore, young healthy subjects consume 4 test meals with 25 g of protein from pea protein concentrate, pea protein isolate, pea protein extrudate or whey protein in a randomized order. In a postprandial period of 6 hours, parameters of protein and glucose metabolism (i.a. plasma amino acids), gastric emptying and hunger/satiety are analysed. It is assumed that the plasma amino acid profile after plant protein ingestion differs depending on processing level of the protein ingredients and in comparison to whey protein.

Conditions

• Plasma Amino Acid Appearance and Disappearance
• Postprandial Metabolic Events

Interventions

OTHER

Pea protein concentrate

Ingestion of a soup containing 25 g of protein from pea protein concentrate

OTHER

Pea protein isolate

Ingestion of a soup containing 25 g of protein from pea protein isolate

OTHER

Pea protein extrudate

Ingestion of a soup containing 25 g of protein from pea protein extrudate

OTHER

Whey protein

Ingestion of a soup containing 25 g of protein from whey protein

Sponsors & Collaborators

• German Federal Ministry of Education and Research

  collaborator OTHER_GOV

• University of Bonn, Department of Nutrition and Food Sciences, Food Sciences

  collaborator UNKNOWN

• University of Bonn

  lead OTHER

Principal Investigators

• Sarah Egert, Prof PhD · Germany University of Bonn

Study Design

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

20 Years

Max Age

40 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2024-01-22

Primary Completion

2024-06-28

Completion

2024-06-28

Countries

• Germany

Study Locations