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Measurement of Acute Metabolite Changes Following Consumption of Microalgae Drinks
Sponsor: National University of Singapore
Summary
Protein consumption is essential for various physiological processes, with microalgae and plant proteins gaining increasing attention due to their health benefits. To better understand how different protein types and processing methods impact health outcomes, this study aims to analyse the metabolite changes in response to different protein sources.
Official title: Measurement of Acute Metabolite Changes Following Consumption of Unprocessed and Processed Microalgae: A Randomized Crossover Trial
Key Details
Gender
All
Age Range
21 Years - 60 Years
Study Type
INTERVENTIONAL
Enrollment
20
Start Date
2026-09-01
Completion Date
2027-12-31
Last Updated
2026-09-01
Healthy Volunteers
Yes
Interventions
Bead-milled microalgae
Consume a 400 mL drink containing 20 g protein equivalent of bead-milled microalgae
Non-bead-milled microalgae
Consume a 400 mL drink containing 20 g protein equivalent of non-bead-milled microalgae
Whey protein isolate
Consume a 400 mL drink containing 20 g protein equivalent of whey protein isolate
Soy protein isolate
Consume a 400 mL drink containing 20 g protein equivalent of soy protein isolate
Maltodextrin (Placebo)
Consume a 400 mL drink containing maltodextrin matched for the energy content of 20 g protein
Locations (1)
NUS, Department of Food Science and Technology, 1 Science Drive 3, Block S13, #03-07, Singapore, 117550
Singapore, Singapore