Protein consumption is essential for various physiological processes, with microalgae and plant proteins gaining increasing attention due to their health benefits. To better understand how different protein types and processing methods impact health outcomes, this study aims to analyse the metabolite changes in response to different protein sources.
This study is a randomised crossover trial involving 16 participants. It comprises one screening visit and five test visits, during which participants will consume intervention drinks containing primarily (1) maltodextrin, (2) whey protein isolate, (3) soy protein isolate, (4) bead-milled microalgae, or (5) non-bead-milled microalgae in a randomised order. The study aims to investigate and compare acute postprandial metabolite responses following the consumption of bead-milled and non-bead-milled microalgae, as well as whey and soy protein isolates, in Singaporean adults.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
Enrollment
20
Consume a 400 mL drink containing 20 g protein equivalent of bead-milled microalgae
Consume a 400 mL drink containing 20 g protein equivalent of non-bead-milled microalgae
Consume a 400 mL drink containing 20 g protein equivalent of whey protein isolate
NUS, Department of Food Science and Technology, 1 Science Drive 3, Block S13, #03-07, Singapore, 117550
Singapore, Singapore
Changes in metabolites found in plasma (plasma metabolomics)
Targeted metabolomics profiling of plasma will be conducted using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS)
Time frame: Baseline, 15, 30, 45, 60, 90, 120, 180, 240, 300 minutes
Changes in metabolites found in urine (urinary metabolomics)
Targeted metabolomics profiling of urine will be conducted liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS)
Time frame: Baseline and 300 minutes
Appetite
The Appetite Visual Analogue Scale (VAS) questionnaire will be administered, with participants rating five appetite-related outcomes, i.e. desire to eat, hunger, fullness, satisfaction, and prospective food consumption. Each response will be measured on a 100-mm visual analogue scale and scored from 0 to 100, with higher scores indicate a greater intensity of the outcomes being assessed, i.e. greater desire to eat, greater hunger, greater fullness, greater satisfaction, or a greater perceived amount of food that could be consumed.
Time frame: Baseline, 60, 120, 180, 240, 300 minutes
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Consume a 400 mL drink containing 20 g protein equivalent of soy protein isolate
Consume a 400 mL drink containing maltodextrin matched for the energy content of 20 g protein