The Anabolic Properties of Fortified Plant-based Protein in Older People (Strongplant)

The Effect of Ingesting a Novel Fortified Plant-based Protein Mix on Acute Muscle Protein Synthesis in Older People

Rationale: Consumption of sufficient dietary protein is fundamental to skeletal muscle mass maintenance and overall health. Conventional animal-based protein sources such as meat, poultry, fish, eggs, and dairy are considered high-quality sources of dietary protein. However, the production of sufficient amounts of these conventional animal-based proteins to meet future global food demands will be challenging. Consequently, there is a great interest in more sustainable alternatives for these high-quality protein sources. Plant-derived proteins can be produced on a more sustainable scale, but are generally considered lower quality protein sources compared to animal-based sources because of incomplete essential amino acid profiles, resulting in lower anabolic properties for skeletal muscle building. Blending different plant-derived proteins can be a solution, but will never match the profile of other high-quality animal-derived proteins, likely necessitating the fortification of such plant-based protein blends with essential amino acids such as leucine.

Objective: To assess post-prandial muscle protein synthesis rates in older males in response to ingesting a blend of plant protein fortified with free leucine compared to (gold standard) whey protein and compared to the plant protein blend without additional leucine.

Study design: randomized, parallel-group, double-blind, combined superiority non-inferiority, intervention trial.

Study population: 45 healthy (BMI 18.5-35 kg/m2) older males (age: 60-85 y inclusive).

Intervention: Subjects will consume a beverage containing 20g whey protein isolate, 20g of a plant protein blend or the same plant protein blend fortified with 2g leucine. Continuous intravenous stable isotope amino acid tracer infusions will be applied, with plasma and muscle samples collected at different time points throughout the experimental test day.

Main study parameters/endpoints: The primary outcome will be postprandial (0-4h) muscle protein synthesis rates following beverage ingestion.

Study Overview

• Status: Recruiting
• Conditions: Sarcopenia; Muscle Protein Synthesis
• Intervention / Treatment: Dietary supplement: Fortified plant-based protein blend; Dietary supplement: Plant-based protein blend; Dietary supplement: Whey protein

Detailed Description

Aging is accompanied by a loss of skeletal muscle mass and muscle strength. Besides physical activity, the consumption of sufficient dietary protein is fundamental to skeletal muscle mass maintenance and overall health. As older individuals express anabolic resistance to protein intake, it is thought that older people can improve the anabolic response by ingesting higher protein doses. However, ingesting large protein doses is not always feasible. Alternatively, protein quality represents an important factor affecting the anabolic response to food intake.

Conventional animal-based protein sources such as meat and dairy are generally considered high-quality sources of dietary protein because they meet all of the indispensable amino acid requirements for humans and are highly digestible. However, the production of sufficient amounts of these conventional animal-based proteins to meet future global food demands represents a massive challenge. Presently, there is a great interest in plant-based proteins as a more sustainable alternative for animal-based proteins. Current data shows that plant-based proteins are generally of a lesser quality when compared to animal-based protein, like whey protein, as evidenced by a lower indispensable amino acid content and deficiencies in one or more specific amino acids (i.e. lysine, leucine and/or methionine). This also translates to a compromised bioavailability and lesser anabolic properties. Studies show that ingestion of a single bolus of a plant protein increases muscle protein synthesis rates to a lesser extent when compared to animal-based proteins.

Combining different types of plant-derived proteins to overcome the amino acid deficiencies has been proposed as a strategy to increase the anabolic properties of plant-derived proteins. However, it is not possible to match the amino acid composition to that of the gold standard, whey protein. Another strategy to improve the anabolic properties of plant-derived proteins is fortification with free essential amino acids. Previously, ingestion of 40g of protein as a lysine fortified meat substitute was shown to increase muscle protein synthesis rates to a similar level as the ingestion of chicken. However, it is unclear whether this similarity was caused by the lysine enrichment or by the ingestion of a really high dose of protein that could have maximized muscle protein synthesis rates. Therefore, the principle of fortification is still to be investigated with the ingestion of a much lower (submaximal, but more realistic) dose of 20g protein.

Therefore, the aim of the current study is to assess postprandial muscle protein synthesis rates in older males in response to ingestion of a blend of plant protein (20g) fortified with free leucine, as compared to the blend of plant protein without additional leucine, and compared to whey protein as the gold standard.

Two primary hypotheses will be tested:

1. it is hypothesized that postprandial muscle protein synthesis rates will be higher following ingestion of the fortified plant protein blend when compared to the normal plant protein blend
2. it is hypothesized that postprandial muscle protein synthesis rates will be at least as high following ingestion of the fortified plant protein blend when compared to whey protein.

• Study Type: Interventional
• Enrollment (Estimated): 45
• Phase: Not Applicable

Contacts and Locations

• Study Contact: Name: Wesley Hermans, MSc; Phone Number: 0031433881810; Email: w.hermans@maastrichtuniversity.nl
• Study Contact Backup: Name: Lisa Kuin, MD; Phone Number: 088 388 7271; Email: lisa.kuin@maastrichtuniversity.nl

Study Locations

• Netherlands
  • Limburg
    • Maastricht, Limburg, Netherlands, 6229ER
      • Recruiting
      • Maastricht University Medical Center+
      • Sub-Investigator: Lisa Kuin, MD
      • Contact: Luc van Loon, PhD; Phone Number: 0031433881810; Email: l.vanloon@maastrichtuniversity.nl
      • Principal Investigator: Luc van Loon, PhD
      • Sub-Investigator: Wesley Hermans, MSc

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 60 years to 75 years (Adult, Older Adult)
• Accepts Healthy Volunteers: Yes

Description

Inclusion Criteria:

• Male sex
• Aged between 60 and 85 y inclusive
• BMI between 18.5 and 35 kg/m2

Exclusion Criteria:

• Vegetarian and vegan diet
• Intolerant to milk products
• Soy allergy
• Pea allergy
• Participating in a structured (progressive) exercise program
• Smoking regularly (i.e. >5 cigarettes/week)
• Diagnosed GI tract disorders or diseases
• Diagnosed musculoskeletal disorders
• Diagnosed metabolic disorders (e.g. diabetes)
• Diagnosed with phenylketonuria (PKU)
• Uncontrolled hypertension (blood pressure above 160/100 mmHg)
• Donated blood 3 months prior to test day
• Use of any medications known to affect protein metabolism (i.e. corticosteroids, non-steroidal anti-inflammatories).
• Chronic use of gastric acid suppressing medication
• Chronic use of anti-coagulants
• Recent (<1 year) participation in amino acid tracer studies (L-[ring-13C6]-phenylalanine and L-[3,5-2H2]-tyrosine)

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Parallel Assignment
• Masking: Triple

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Active Comparator: Whey protein; 20g of whey protein	Dietary supplement: Whey protein; 20 grams of protein dissolved in 500 mL water from a non-transparent shaker
Experimental: Fortified plant protein blend; 20g of plant-based protein blend fortified with 2 g leucine	Dietary supplement: Fortified plant-based protein blend; 20 grams of protein dissolved in 500 mL water from a non-transparent shaker
Experimental: Normal plant protein blend; 20g of plant-based protein blend	Dietary supplement: Plant-based protein blend; 20 grams of protein dissolved in 500 mL water from a non-transparent shaker

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Postprandial muscle protein fractional synthesic rate	Muscle protein synthesis rates are calculated using L-ring-13C6-phenylalanine tracer and provided as 1 integrated value over the specified timeframe using plasma as precursor.	0-4 hours

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Postabsorptive ('basal') muscle protein fractional synthesis rate	Muscle protein synthesis rates are calculated using L-ring-13C6-phenylalanine tracer and provided as 1 integrated value over the specified timeframe using plasma as precursor.	-3 - 0 hours
Plasma amino acids concentrations	Post-prandial plasma amino acid availability	0-4 hours
Plasma glucose concentrations	Post-prandial plasma glucose availability	0-4 hours
Plasma insulin concentrations	Post-prandial plasma insulin availability	0-4 hours

Other Outcome Measures

Outcome Measure	Measure Description	Time Frame
Age in years	Reported by participants	Baseline
Bodymass in kg	Scale	Baseline
Height in m	Stadiometer	Baseline
BMI in kg/m^2	Calculated from height and body mass	Baseline
Whole body lean mass in kg	DEXA	Baseline
Appendicular lean mass in kg	DEXA	Baseline
Bodyfat percentage	DEXA	Baseline
Dietary macronutrient intake	Assessed by written dietary intake records	2 days prior to experimental trial day
Drink palatability	Assessed by a visual analogue scale (VAS) after drink ingestion. Whether higher scores mean a better or worse outcome depends on the question	On experimental trial day directly after drink ingestion

Collaborators and Investigators

• Sponsor: Maastricht University Medical Center
• Collaborators: Danone Nutricia
• Investigators: Principal Investigator: Luc van Loon, PhD, Maastricht University

Study record dates

Study Major Dates

• Study Start (Actual): September 21, 2023
• Primary Completion (Estimated): September 1, 2024
• Study Completion (Estimated): September 1, 2024

Study Registration Dates

• First Submitted: January 20, 2023
• First Submitted That Met QC Criteria: February 1, 2023
• First Posted (Actual): February 2, 2023

Study Record Updates

• Last Update Posted (Actual): May 1, 2024
• Last Update Submitted That Met QC Criteria: April 29, 2024
• Last Verified: September 1, 2023

More Information

Terms related to this study

• Keywords: Dietary protein; Plant protein; Muscle metabolism
• Additional Relevant MeSH Terms: Nervous System Diseases; Neurologic Manifestations; Neuromuscular Manifestations; Pathological Conditions, Anatomical; Muscular Atrophy; Atrophy; Sarcopenia
• Other Study ID Numbers: METC 22-049

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No