An interventional study of Soy control and Intervention (Laver/nori (Porphyra umbillicus) macroalgae whole biomass) in Nutrition, Healthy, sponsored by Singapore Institute of Food and Biotechnology Innovation. Active, not recruiting at 1 site in Singapore. Open to male participants aged 21 Years to 50 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2023-10-18.
Sponsored by Singapore Institute of Food and Biotechnology Innovation · Not applicable, Interventional, and Other
There is a need to identify alternative sources of protein that can be introduced into diets to effectively meet the protein requirements of the population. Seaweed presents a potential source of sustainable, alternative protein. In order to determine their utility in future foods, in this study we will undertake an acute postprandial trial to explore whether a macroalgae (porphyra) and a microalgae (chlorella) protein isolates are more beneficial for acute metabolic health as compared to their respective whole biomasses. In particular, we will compare the effects of whole biomasses and their protein isolates on acute glucose homeostasis, amino acid availability as well as on satiety and gut hormones.
Seaweed presents a potential source of sustainable, alternative protein. Broadly categorised into macroalgae and microalgae, macroalgae including those of the genus Porphyra are traditionally known as nori or laver and is a common ingredient in several Asian dishes such as soups and sushi. Porphyra is rich in protein, micronutrients and dietary fibre and the equivalent variety in New Zealand is a red macroalgae known as Karengo. A prominent genus of microalgae is Chlorella, which is a green microalgae also rich in protein and currently used mainly in dietary supplements. The interest in seaweed as an ingredient incorporated into meals, food products and dietary supplements has been growing due to their macronutrient composition and bioactive substances with studied health benefits including improvements in glucose homeostasis, appetite and anti-hypertensive and hypocholesterolemic properties.
However, controlled human studies comparing specific macroalgae and microalgae, particularly for their potential to be used as a source of alternative protein, has been limited. Therefore, the present study aims to compare macroalgae (Porphyra) biomass and its protein isolates versus microalgae (Chlorella) biomass and its protein isolates on postprandial satiety and nutrient metabolism in healthy adult Chinese males by adding these as ingredients to a noodle soup dish. We specifically aim to explore whether the protein isolates are superior to the respective whole biomasses in terms of glucose homeostasis, amino acid availability as well as in terms of satiety and gut hormones. Results from this study will be used towards future food applications to enhance the potential of the use of seaweed as a sustainable and nutritious source of alternative proteins.
Singapore Institute of Food and Biotechnology Innovation is the lead sponsor of 69 studies on the registry; 4 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
Bowl of soup noodles prepared with 10g soy protein isolate soup base and consumed with a pack of plain crackers (approximately 65g available carbohydrate in total).
Other: Soy control
Bowl of soup noodles prepared with 10g Laver/nori macroalgae (Porphyra umbilicus) whole biomass soup base and consumed with a pack of plain crackers (approximately 65g available carbohydrate in total).
Other: Intervention (Laver/nori (Porphyra umbillicus) macroalgae whole biomass)
Bowl of soup noodles prepared with 10g Laver/nori macroalgae (Porphyra umbilicus) protein isolates soup base and consumed with a pack of plain crackers (approximately 65g available carbohydrate in total).
Other: Intervention (Laver/nori macroalgae (Porphyra umbillicus) protein isolates)
Bowl of soup noodles prepared with 10g microalgae (Chlorella vulgaris) whole biomass soup base and consumed with a pack of plain crackers (approximately 65g available carbohydrate in total).
Other: Intervention (Chlorella microalgae (Chlorella vulgaris) whole biomass)
Bowl of soup noodles prepared with 10g microalgae (Chlorella vulgaris) protein isolates soup base and consumed with a pack of plain crackers (approximately 65g available carbohydrate in total).
Other: Intervention (Chlorella microalgae (Chlorella vulgaris) protein isolates)
Soy isolate control meal
Laver/nori (Porphyra umbillicus) macroalgae whole biomass treatment meal
Laver/nori macroalgae (Porphyra umbillicus) protein isolates treatment meal
Chlorella microalgae (Chlorella vulgaris) whole biomass treatment meal
Chlorella microalgae (Chlorella vulgaris) protein isolates treatment meal
Glucose
Serum glucose measured at 0, 15, 30, 45, 60, 90, 120, 150 and 180 minutes
Time frame: Up to 180 minutes
Insulin
Serum insulin measured at 0, 15, 30, 45, 60, 90, 120, 150 and 180 minutes
Time frame: Up to 180 minutes
Triglycerides
Serum triglycerides measured at 0, 15, 30, 45, 60, 90, 120, 150 and 180 minutes
Time frame: Up to 180 minutes
Amino acids
Plasma amino acids measured at 0, 30, 60, 90, 120 and 180 minutes
Time frame: Up to 180 minutes
GLP-1
Plasma GLP-1 measured at 0, 30, 60, 90, 120, 150 and 180 minutes
Time frame: Time Frame: Up to 180 minutes
Ghrelin
Plasma ghrelin measured at 0, 30, 60, 90, 120, 150 and 180 minutes
Time frame: Up to 180 minutes
Satiety
Satiety measured using VAS at 0, 15, 30, 45, 60, 90, 120, 150 and 180 minutes
Time frame: Up to 180 minutes
Hunger
Hunger measured using VAS at 0, 15, 30, 45, 60, 90, 120, 150 and 180 minutes
Time frame: Up to 180 minutes
Gastrointestinal symptoms
Gastrointestinal symptoms measured using gastrointestinal questionnaire at 0, 15, 60, 120 and 180 minutes
Time frame: Up to 180 minutes
Plan to share: No
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This study is active, not recruiting, as verified in Oct 2023. You cannot join it, but the record below documents what was studied.
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Singapore Institute of Food and Biotechnology Innovation