Technological Processes on Quality of Meat

Study Overview
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Brief Summary
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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.

Detailed Description
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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.

Official Title
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Effect of Technological Processes on Nutritional Quality of Meat Proteins

Conditions
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Sarcopenia

Intervention / Treatment
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* Other: beef meat


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria : Male Age > 70 Body mass index 21 < BMI < 28 kg/m2 Affiliated to National Health Insurance Subject giving his written informed consent Subject considered as normal after clinical and medical examinations Exclusion Criteria : Positive serologies to HIV or HCV, or abnormal laboratory tests Previous medical and/or surgery judged by the investigator as incompatible with this study Person who doesn't eat beef or only if prepared according to religious rite Person wearing a removable denture or suffering of dry mouth syndrome Regular medication with glucocorticoids Intense sports activity > 7h/week Heavy alcohol consumption Being under someone's supervision Refusal to be registered on the National Volunteers Data file Being in exclusion on the National Volunteers Data file

Ages Eligible for Study
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Minimum Age: 70 Years

Sexes Eligible for Study
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Male

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: rare beef meat<br>beef meat cooked during 5 minutes at 55°C | Other: beef meat<br>* Meat cooking conditions st condition : beef meat cooked during 5 minutes at 55°C nd condition : beef meat cooked during 30 minutes à 90°C<br>|
| Active Comparator: well cook beef meat<br>beef meat cooked during 30 minutes à 90°C | Other: beef meat<br>* Meat cooking conditions st condition : beef meat cooked during 5 minutes at 55°C nd condition : beef meat cooked during 30 minutes à 90°C<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| 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 | up to 7 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Changes in plasma peptidome after ingestion of a meat meal |  | up to 7 hours | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Meat processes, Amino acids bioavailability, Digestion rate, Protein synthesis, Aging, Sarcopenia