Effects of Hydrolysed Porcine Proteins on Muscle Protein Synthesis and Appetite

Effects of Hydrolysed Porcine Proteins on Muscle Protein Synthesis and Appetite

Sponsors

Lead Sponsor: University of Copenhagen

Collaborator: Svineafgiftsfonden
DC Ingredients
Arla Food Ingredients Group P/S

Source University of Copenhagen
Brief Summary

The purpose of the study is to obtain a better understanding of how hydrolysed porcine proteins affect the human metabolism, including the effects on muscle protein synthesis, appetite and secretion of gastrointestinal hormones. It is hypothesised that hydrolysed porcine proteins will stimulate muscle protein synthesis, affect appetite and the secretion of gastrointestinal hormones similar to hydrolysed whey protein.

Detailed Description

Previous data show that proteins enhance satiety, decrease hunger and decrease energy intake. In addition, amino acids from dietary protein act as building blocks for de novo protein synthesis and consumption of dietary protein therefore stimulates protein synthesis. Proteins from different sources differ in amino acid composition and rate of absorption. Previously, studies on the effects of proteins on especially muscle protein synthesis has focused on milk proteins, whey and casein as animal sources, but other protein sources high in essential and branched-chain amino acids may also have beneficial effects on muscle protein synthesis and appetite. Thus, in this study the effects of two hydrolysed porcine proteins (one from porcine blood and one from porcine muscle) on muscle protein synthesis, appetite and secretion of gastrointestinal hormones will be compared with the effects of hydrolysed whey protein. These porcine proteins have never previously been tested and it is hypothesised that they may induce similar effects as hydrolysed whey protein due to the high contents of essential and branched-chain amino acids. The study will be conducted as a randomised, 3-way, cross-over study. It consists of three visits separated by at least two weeks. It is expected that 18 normal-weight, young men will complete the study. They will be randomised to the order of the three proteins; hydrolysed porcine protein from blood (HPB), hydrolysed porcine protein from muscle (HPM) and hydrolysed whey protein (HW). At each visit the effects on muscle protein synthesis, appetite and secretion of gastrointestinal hormones will be measured/assessed. Muscle protein synthesis will be measured after consumption of a low (15 g) and a high (30 g) dose of protein and appetite and secretion of gastrointestinal hormones will be measured after the high protein dose (30 g). The effect on muscle protein synthesis will be measured by a flood-primed continuous infusion of labelled (Ring13C6) phenylalanine, muscle biopsies and blood samples. The effects on appetite will be assessed by visual analogue scales, an ad libitum meal and blood samples.

Overall Status Completed
Start Date 2015-07-01
Completion Date 2016-07-01
Primary Completion Date 2016-07-01
Phase N/A
Study Type Interventional
Primary Outcome
Measure Time Frame
Change in Muscle protein synthesis (%FSR) 3 biopsies are taken at time 0, 150 min and 310 min at each visit
Change in Muscle protein synthesis (%FSR) 13 blood samples are taken over 310 min
Secondary Outcome
Measure Time Frame
Visual analogue scales (10 cm) Assessed at time 0, 160, 175, 200, 220, 250, 280, 310, 345 min at each of the three test days
Appetite - ad libitum energy intake Measured once at time 325 min at each of the three test days
Postprandial response in glycemic control, plasma amino acids and appetite regulating hormones Blood samples are taken at 0, 150, 180, 200, 220, 250, 280 and 310 min at each of the three test days
Enrollment 21
Condition
Intervention

Intervention Type: Dietary Supplement

Intervention Name: Hydrolysed porcine protein from blood

Description: Effects of hydrolysed porcine proteins on muscle protein synthesis and appetite

Arm Group Label: Hydrolysed porcine protein from blood

Intervention Type: Dietary Supplement

Intervention Name: Hydrolysed porcine protein from muscle

Description: Effects of hydrolysed porcine proteins on muscle protein synthesis and appetite

Arm Group Label: Hydrolysed porcine protein from muscle

Intervention Type: Dietary Supplement

Intervention Name: Hydrolysed whey protein

Description: Effects of hydrolysed porcine proteins on muscle protein synthesis and appetite

Arm Group Label: Hydrolysed whey protein

Eligibility

Criteria:

Inclusion Criteria: - Healthy young men - Normal weight (BMI 18.5-25 kg/m2) - 22-40 years Exclusion Criteria: - Vegetarians - Weight change >3kg within 2 months prior to start of the study - Regular participation in cardio/strength training within 6 months prior to (and during) the study (>1 per wk) - Use of alcohol >14 drinks/wk - Drug abuse - Smoking - Regular consumption of protein supplements - Use of over-the-counter or prescription medication that influences body weight, appetite or metabolism - Diabetes Mellitus - Dyslipidemia - Diseases, which influence metabolism - Donation of blood 3 months prior to start of (and during) the study - Subjects with a hemoglobin value < 8 mol/L (measured at screening) - Participation in other clinical studies 1 month prior to start of (and during) the study - Subjects who are unable to give an informed consent.

Gender:

Male

Minimum Age:

20 Years

Maximum Age:

40 Years

Healthy Volunteers:

Accepts Healthy Volunteers

Overall Official
Last Name Role Affiliation
Arne Astrup, DMSc Principal Investigator Department of Nutrition, Exercise and sports, University of Copenhagen
Location
Facility: Department of Nutrition, Exercise and Sports
Location Countries

Denmark

Verification Date

2017-01-01

Responsible Party

Type: Principal Investigator

Investigator Affiliation: University of Copenhagen

Investigator Full Name: Arne Astrup

Investigator Title: Prof., DM. DMSc.

Keywords
Has Expanded Access No
Number Of Arms 3
Arm Group

Label: Hydrolysed porcine protein from blood

Type: Experimental

Description: Dietary intervention with hydrolysed porcine protein from blood

Label: Hydrolysed porcine protein from muscle

Type: Experimental

Description: Dietary intervention with hydrolysed porcine protein from muscle

Label: Hydrolysed whey protein

Type: Experimental

Description: Dietary intervention with hydrolysed whey protein

Acronym SEPA
Patient Data No
Study Design Info

Allocation: Randomized

Intervention Model: Crossover Assignment

Primary Purpose: Prevention

Masking: Double (Participant, Outcomes Assessor)

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