Technological Processes on Quality of Meat

Effect of Technological Processes on Nutritional Quality of Meat Proteins

This project aims to assess the impact of technological processes of meat, as cooking conditions, on amino acid bioavailability and protein metabolism. The hypothesis is that, even if meat is considered as a good provider of fast proteins and so could be useful to prevent sarcopenia in aged people, the manner it is cooked can change its digestion rate and amino acids bioavailability for muscle synthesis.

Study Overview

• Status: Completed
• Conditions: Sarcopenia
• Intervention / Treatment: Other: beef meat

Detailed Description

Beef meat, whose proteins were intrinsically labelled with 15 N, was previously obtained by infusing 15N ammonium sulphate during 50 days in the rumen of an heifer. Two different cooking conditions have been applied to this meat (5 min at 55°C vs 30 min at 90°C). Ten healthy elderly volunteers will test each processed meat according to a cross-over design, during 2 different metabolic studies separated by at least 2 weeks. Volunteers will be submitted to a diet controlled for its protein content, for 4 days (1.2 g protein/kg/day) before each metabolic investigation.

On the 2 days of metabolic investigations, after an overnight fast, blood samples will be collected for basal measurements. Then the subjects will be perfused with L-[1-13C] leucine for 9h30 hours, during which expired gas and blood samples will be regularly taken, and CO2 production measured. The volunteers will be asked to eat a 130 g beef meat 2.5h after the onset of the perfusion. Isotopic enrichments in expired gas, in plasma alpha-cetoiscaproate and in free leucine will be measured to determine whole body amino acids fluxes (oxidation, protein synthesis and proteolysis). 15N enrichments of leucine will allow splanchnic extraction measurement.

• Study Type: Interventional
• Enrollment (Actual): 10
• Phase: Not Applicable

Contacts and Locations

Study Locations

• France
  • Auvergne
    • Clermont-Ferrand, Auvergne, France, 63000
      • Centre de Recherche en Nutrition Humaine

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 70 years and older (Older Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: Male

Description

Inclusion Criteria :

• Male
• Age > 70
• Body mass index 21 < BMI < 28 kg/m2
• Affiliated to National Health Insurance
• Subject giving his written informed consent
• Subject considered as normal after clinical and medical examinations

Exclusion Criteria :

• Positive serologies to HIV or HCV, or abnormal laboratory tests
• Previous medical and/or surgery judged by the investigator as incompatible with this study
• Person who doesn't eat beef or only if prepared according to religious rite
• Person wearing a removable denture or suffering of dry mouth syndrome
• Regular medication with glucocorticoids
• Intense sports activity > 7h/week
• Heavy alcohol consumption
• Being under someone's supervision
• Refusal to be registered on the National Volunteers Data file
• Being in exclusion on the National Volunteers Data file

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Prevention
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: None (Open Label)

Number of Arms

2

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Active Comparator: rare beef meat; beef meat cooked during 5 minutes at 55°C	Other: beef meat; Meat cooking conditions; st condition : beef meat cooked during 5 minutes at 55°C; nd condition : beef meat cooked during 30 minutes à 90°C
Active Comparator: well cook beef meat; beef meat cooked during 30 minutes à 90°C	Other: beef meat; Meat cooking conditions; st condition : beef meat cooked during 5 minutes at 55°C; nd condition : beef meat cooked during 30 minutes à 90°C

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Plasma amino acids concentrations before and during 7 hours after eating labelled meat.	Plasma amino acids concentrations before and during 7 hours after eating labelled meat. Splanchnic extraction of leucine. Isotopic enrichments in expired gas, in plasma alpha-cetoisocaproate and in free leucine to determine whole body protein metabolism	up to 7 hours

Secondary Outcome Measures

Outcome Measure	Time Frame
Changes in plasma peptidome after ingestion of a meat meal	up to 7 hours

Collaborators and Investigators

• Sponsor: Institut National de la Recherche Agronomique
• Collaborators: Centre de Recherche en Nutrition Humaine d'Auvergne
• Investigators: Principal Investigator: Yves Boirie, Md-PhD, Institut National de la Recherche Agronomique

Publications and helpful links

General Publications

• Buffiere C, Gaudichon C, Hafnaoui N, Migne C, Scislowsky V, Khodorova N, Mosoni L, Blot A, Boirie Y, Dardevet D, Sante-Lhoutellier V, Remond D. In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done. Am J Clin Nutr. 2017 Nov;106(5):1257-1266. doi: 10.3945/ajcn.117.158113. Epub 2017 Sep 13.

Study record dates

Study Major Dates

• Study Start: August 1, 2013
• Primary Completion (Actual): September 1, 2013
• Study Completion (Actual): January 1, 2014

Study Registration Dates

• First Submitted: January 14, 2014
• First Submitted That Met QC Criteria: June 5, 2014
• First Posted (Estimate): June 6, 2014

Study Record Updates

• Last Update Posted (Estimate): June 6, 2014
• Last Update Submitted That Met QC Criteria: June 5, 2014
• Last Verified: June 1, 2014

More Information

Terms related to this study

• Keywords: Aging; Sarcopenia; Protein synthesis; Meat processes; Amino acids bioavailability; Digestion rate
• Additional Relevant MeSH Terms: Nervous System Diseases; Neurologic Manifestations; Neuromuscular Manifestations; Pathological Conditions, Anatomical; Muscular Atrophy; Atrophy; Sarcopenia
• Other Study ID Numbers: AU1024; 2013-A00020-45 (Registry Identifier: IDRCB number)