Evaluation of the Bioavailability of Amino Acids From Purple Bacteria
NCT07613983 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12
Last updated 2026-05-29
Summary
This interventional clinical study aims to evaluate the bioavailability of amino acids derived from purple bacteria in healthy adults. Participants will consume either a protein-enriched dairy product or a protein-enriched dairy product containing purple bacteria during two separate test periods in a randomized cross-over design. Blood amino acid concentrations will be measured over a 4-hour postprandial period to assess amino acid absorption and bioavailability.
Additional biological samples including saliva, exhaled air, and feces will be collected to evaluate gastrointestinal hormones, volatilome profiles, and related metabolic responses.
Conditions
- Healthy Volunteers
Interventions
- DIETARY_SUPPLEMENT
-
Purple Bacteria-Enriched Dairy Product
Approximately 50 g of purple bacteria incorporated into approximately 110 g of a protein-enriched dairy product.
- OTHER
-
Protein-Enriched Dairy Product
160 g of protein-enriched dairy product.
Sponsors & Collaborators
-
University of Mons
collaborator OTHER -
University of Liege
collaborator OTHER -
Université Catholique de Louvain
lead OTHER
Principal Investigators
-
Sylvie Copine, Dr · Université Catholique de Louvain
-
Laurent Simar, Dr · Université Catholique de Louvain
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- SINGLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 50 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2026-04-13
- Primary Completion
- 2026-05-08
- Completion
- 2026-05-08
Countries
- Belgium
Study Locations
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