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The Digestion of Protein Powders in Healthy Participants Using SIMBA and LIMBA Capsule
Sponsor: Nimble Science Ltd.
Summary
This study aims to understand how the Milk Protein Concentrate/Fast Protein (MCP/FP) investigational product (IP) compares to a control the Micellar Casein Isolate/Slow Protein (MCI/SP) product in healthy volunteers. It involves two phases where participants will try both products. The main goal is to measure the type and rate of amino acids quickly in the small intestine after consuming the protein products and how this relates to gastric emptying.
Official title: A Randomized Cross-over Study of The Digestion of Protein Powders in Healthy Participants Using SIMBA and LIMBA Capsule
Key Details
Gender
All
Age Range
20 Years - 55 Years
Study Type
INTERVENTIONAL
Enrollment
20
Start Date
2024-11-10
Completion Date
2025-06-12
Last Updated
2025-05-29
Healthy Volunteers
Yes
Interventions
Milk Protein Concentrate
Milk Protein Concentrate is a powdered dairy product made by removing most of the water from milk and contains a protein content below 90% on a dry matter basis. The product has been modified where some of the colloidal calcium phosphate component is reduced, which results in the dissociation of some of casein micelles, forming loose sub-micelle structures. This change modifies the digestion behaviour to be significantly faster.
Micellar Casein Isolate
Micellar casein isolate is a type of protein supplement derived from milk. It belongs to the casein family of proteins, which includes various forms such as micellar casein, casein hydrolysate, and caseinates. During digestion micellar casein coagulates with both gastric acidification and enzymatic hydrolysis by pepsin, forming large stable curds which slow gastric emptying and provide a slower absorption of amino acids over time.
Locations (1)
Cumming School of Medicine
Calgary, Alberta, Canada