Degree of Digestibility of Barley Rice Proteins
Condition: Digestive System
Study type: Interventional

Summary: 
      This study aims to assess the degree of digestibility of barley rice protein and compare this
      to another sustainable, commercially available protein concentrate (pea protein), and a
      benchmark whey protein, and to assess the effects on blood glucose and insulin levels.

      The study is a randomized, cross-over, double blind, controlled trial. Three different
      treatments, all representing a 20g protein load, will be evaluated with a washout period of
      minimum one week between the test days. Blood will be collected via a catheter before and
      up-to five hours after protein consumption. Wellbeing, health complaints or other adverse
      effects will be collected via a short questionnaire during each test day. After each test day
      gastrointestinal complaints are collected via an online questionnaire.
    

Detailed description: 
      Barley rice protein is extracted from brewer spent grains (BSG), which is the most voluminous
      by-product of the brewing industry. Until now, BSG has been mainly used for animal feed or is
      directly discarded, which is an enormous waste of resources and causes serious environmental
      pollution. BSG is rich in cellulose and non-cellulosic polysaccharides, lignin, and proteins.
      The protein fraction of BSG contains a relatively high content of the essential amino acid,
      lysine, in comparison to other cereal products. Because of its high nutritional content, BSG
      can be applied in human food products for fortification. The digestion characteristics of
      barley rice protein are not known, but essential to evaluate their future potential as a
      sustainable protein source.

      The primary objective is to estimate the degree of digestibility of barley rice protein by
      measuring post-prandial amino acid uptake kinetics, and compare this to pea protein and a
      benchmark protein (whey).

      Secondary objectives are to assess the effects on blood glucose and insulin levels.

      The study is a randomized, cross-over, double blind, controlled trial. Three different
      treatments, all representing a 20g protein load, will be evaluated with a washout period of
      minimum one week between the test days. Blood will be collected via a catheter before and
      up-to five hours after protein consumption. Wellbeing, health complaints or other adverse
      effects will be collected via a short questionnaire during each test day. After each test day
      gastrointestinal complaints are collected via an online questionnaire.
    

Intervention name(s): Barley rice protein concentrate shake; Pea protein concentrate shake; Whey protein concentrate shake
Intervention type(s): Other; Other; Other
Intervention description(s): At one out of three test days barley rice protein concentrate powder will be mixed with water to obtain a shake, representing a 20g protein load.; At one out of three test days pea protein concentrate powder will be mixed with water to obtain a shake, representing a 20g protein load.; At one out of three test days whey protein concentrate powder will be mixed with water to obtain a shake, representing a 20g protein load.
Allocation: Randomized
Intervention model: Crossover Assignment
Intervention model description: Crossover Assignment
Masking: Quadruple (Participant, Care Provider, Investigator, Outcomes Assessor)
Primary purpose: Other
Keywords: Barley rice protein; Digestibility; Protein digestion kinetics