The present investigation aims to study a novel plant based protein isolate blend to determine if it results in similar muscle building responses compared to whey protein isolate.
Whey protein is considered the 'gold standard' to maintain body proteins (muscle, skin, bone). When isolated from milk, whey protein isolate (WPI) contains all nine essential amino acids (EAA) which are 'building blocks' that are needed to support the maintenance of body proteins. To date, there is no plant-based protein (PBP) isolate that compares to the recommended WPI towards how our body builds or supports our muscles. WPI is considered the 'gold standard' because it contains all of the EAA which provide the right amount of 'building blocks' to support our muscles. Current PBP isolates available contain insufficient amounts of EAA, and are less digestible, resulting in less 'building blocks' available to support our muscles. Recently, plant protein combinations have been designed to provide the right amounts of all the EAAs. Therefore, the aim of the present study is to determine the effects of a novel PBP blend on muscle protein synthesis responses by comparing it to WPI.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
DOUBLE
Enrollment
8
the present investigation aims to study a novel protein based protein isolate blend with and without leucine an compared with whey protein isolate to determine its impact aminoacidemia and muscle protein synthesis healthy adults.
Changhyun Lim
Hamilton, Ontario, Canada
Muscle protein synthesis
A marker of muscle growth
Time frame: Over a 5 hour period
Aminoacidemia
Amino acids in the blood
Time frame: Over a 5 hour period
Appetite and desire for specific food types in response to test drinks types H
Questionnaire on appetite and palpability of the drinks assessed by a visual analogue scale. 100 mm in length with words anchored at each end, expressing the most positive and the most negative rating used to assess hunger, satiety and fullness. Higher scores mean a better outcome.
Time frame: Immediately before, and 30, 60, 120, 180 and 300 minutes after test drinks are consumed.
Palatability of test drinks
Questionnaire of palatability of test drinks assessed by a visual analogue scale. 100 mm in length with words anchored at each end, expressing the most positive and the most negative rating used to assess visual appeal, smell, taste, aftertaste and palatability. Higher scores mean a better outcome.
Time frame: Immediately after test drink are consumed.
Questionnaire on safety
Safety will be measured via a questionnaire; e.g. can the participant drink the test drinks and are they okay? Yes or no.
Time frame: Over a 5 hour period
Tolerability of test drinks
Tolerability will be measured using Visual Analog Scales anchored by the following descriptors: 0 - no symptoms at all; 100 - worst symptoms participant has ever experienced for the following: nausea, belching, feeling of fullness, vomiting, abdominal distension, flatulence, diarrhoea, dry mouth, and thirst.
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Time frame: Over a 5 hour period