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Protein Quality of Fava Bean and Honey Chlorella in Humans
Sponsor: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Summary
The goal of the project is to determine the protein quality of alternative protein sources, honey chlorella and Faba bean, ingested as mixed meals in healthy subjects equipped with naso-ileal tube. For this purpose, Chlorella and Faba bean are intrinsically labelled with 15N. Faba bean is processed to produce a meat analogue. Chlorella is introduced in a drink. The protein quality is determined by following the digestive and metabolic fate of 15N during a 8h postprandial investigation.
Official title: Protein Quality of Fava Bean Meat Analogue and Honey Chlorella Ingested as Mixed Meals in Healthy Volunteers
Key Details
Gender
All
Age Range
18 Years - 60 Years
Study Type
INTERVENTIONAL
Enrollment
16
Start Date
2024-06-13
Completion Date
2026-09-02
Last Updated
2025-05-20
Healthy Volunteers
Yes
Interventions
Single meal containing 20 g of 15N intrinsically labelled protein from honey chlorella
Ingestion of a 15N labeled test meal. Subjects are equipped with a nasoileal tube. 15N is followed in biological fluids (plasma, effluents, urines).
Single meal containing 20 g of 15N intrinsically labelled protein from faba bean meat analogue
Ingestion of a 15N labeled test meal. Subjects are equipped with a nasoileal tube. 15N is followed in biological fluids (plasma, effluents, urines).
Locations (1)
Research Center on Volunteers
Bobigny, France