An interventional study of beef meat in Sarcopenia, sponsored by Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement. Completed at 1 site in France. Open to male participants aged 70 Years and older, including healthy volunteers. Per ClinicalTrials.gov, last updated 2014-06-06.
Sponsored by Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement · Not applicable, Interventional, and Prevention
This project aims to assess the impact of technological processes of meat, as cooking conditions, on amino acid bioavailability and protein metabolism. The hypothesis is that, even if meat is considered as a good provider of fast proteins and so could be useful to prevent sarcopenia in aged people, the manner it is cooked can change its digestion rate and amino acids bioavailability for muscle synthesis.
Beef meat, whose proteins were intrinsically labelled with 15 N, was previously obtained by infusing 15N ammonium sulphate during 50 days in the rumen of an heifer. Two different cooking conditions have been applied to this meat (5 min at 55°C vs 30 min at 90°C). Ten healthy elderly volunteers will test each processed meat according to a cross-over design, during 2 different metabolic studies separated by at least 2 weeks. Volunteers will be submitted to a diet controlled for its protein content, for 4 days (1.2 g protein/kg/day) before each metabolic investigation.
On the 2 days of metabolic investigations, after an overnight fast, blood samples will be collected for basal measurements. Then the subjects will be perfused with L-[1-13C] leucine for 9h30 hours, during which expired gas and blood samples will be regularly taken, and CO2 production measured. The volunteers will be asked to eat a 130 g beef meat 2.5h after the onset of the perfusion. Isotopic enrichments in expired gas, in plasma alpha-cetoiscaproate and in free leucine will be measured to determine whole body amino acids fluxes (oxidation, protein synthesis and proteolysis). 15N enrichments of leucine will allow splanchnic extraction measurement.
1,208 studies on the registry are indexed under Sarcopenia; 402 are open to participants now.
This study's enrollment of 10 is below the median of 60 across 775 interventional studies indexed under Sarcopenia.
Browse Sarcopenia studies →Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement is the lead sponsor of 47 studies on the registry; 14 are open to participants now.
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Exclusion Criteria :
beef meat cooked during 5 minutes at 55°C
Other: beef meat
beef meat cooked during 30 minutes à 90°C
Other: beef meat
Meat cooking conditions 1. st condition : beef meat cooked during 5 minutes at 55°C 2. nd condition : beef meat cooked during 30 minutes à 90°C
Plasma amino acids concentrations before and during 7 hours after eating labelled meat.
Plasma amino acids concentrations before and during 7 hours after eating labelled meat. Splanchnic extraction of leucine. Isotopic enrichments in expired gas, in plasma alpha-cetoisocaproate and in free leucine to determine whole body protein metabolism
Time frame: up to 7 hours
Changes in plasma peptidome after ingestion of a meat meal
Time frame: up to 7 hours
This study is completed, as verified in Jun 2014. You cannot join it, but the record below documents what was studied.
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Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement