Bioavailability of Proteins From Plant Based Diets
Condition: Protein Malabsorption; Nutritional Deficiency; Nutritional Stunting
MeSH terms: Malabsorption Syndromes; Malnutrition
Study type: Observational

Summary: 
      Proteins play an important role as structural and functional components for the human body
      and prevent stunting. Protein quality has a great importance in meeting the nutritional needs
      of populations across the world throughout the life course, particularly during pregnancy and
      early childhood. Dietary protein deficiency is mainly due to protein indigestibility limiting
      indispensable amino acids (IAAs) bioavailability. In Morocco, as it's the case in many
      developing countries, diet is mainly based on a large consumption of cereals, fruits,
      vegetables and pulses, and is generally low in meat, which is the main source of protein and
      IAA.

      The general objective of this study is to evaluate the digestibility of Fava bean proteins
      and bioavailability of IAA using a dual-tracer method with stable isotopes.
    

Detailed description: 
      This study aims to develop stable isotope labeled protein of bean cultures that could be used
      for other local common foods, to quantify dietary indispensable amino acids from beans made
      available to the body for optimal growth, development and function and to participate in the
      development of a simple method to assess protein quality in vulnerable populations.

      The project is divided in two parts: the first part of harvesting and production of deuterium
      labeled fava beans. The optimization test done the first year has shown that the best
      protocol for labelling was a pulse with 25% D2O followed with subsequent labeling with 2.5%
      D2O during 20 days.

      The second part is the intervention stuy that is going to be conducted on 6 healthy
      volunteers (3 males, 3 females). Each participant will receive a test meal containing 13C
      labelled spirulina, 2H labelled Fava bean and 13C phenylalanine. The test meal will be
      divided on 11 subdoses: 3 sub-doses will be administrated at T0 and 1 subdose will be
      administrated at 1, 2, 3, 4, 5, 6 and 7h. The remaining sub-dose will be kept for measurement
      of IAA in the test meal. After eating the test meal, blood, urine and breath samples will be
      collected from each participant at the baseline (T0) and after 5-6, 7h and 8h.
    

Intervention name(s): Use of stable isotopic dilution to assess protein digestibility from Faba bean and to evaluate amino acid bioavailability
Intervention type(s): Dietary Supplement
Intervention description(s): Each participant will receive a test meal containing 13C labelled spirulina, 2H labelled Fava bean and 13C phenylalanine. The test meal will be divided on 11 subdoses: 3 sub-doses will be administrated at T0 and 1 subdose will be administrated at 1, 2, 3, 4, 5, 6 and 7h. The remaining sub-dose will be kept for measurement of IAA in the test meal. After eating the test meal, blood, urine and breath samples will be collected from each participant at the baseline (T0) and after 5-6, 7h and 8h.
Observational model: Case-Only
Time perspective: Cross-Sectional
Sampling method: Non-Probability Sample
Study population: 
        Healthy individuals who fit in the inclusion criteria.
      
Keywords: Proteins; Digestibility; Bioavailability; Indispensable Amino Acids; Plant-based food; Plant diet; Nutrition; Food security; Fava Bean; Vegetal proteins