Muscle Protein Synthesis Clinical Trial
Official title:
The Effect of a Leucine 'Spike' of a Sub-optimal Protein Dose on Acute Muscle Protein Synthesis
Verified date | July 2013 |
Source | McMaster University |
Contact | n/a |
Is FDA regulated | No |
Health authority | Canada: Ethics Review Committee |
Study type | Interventional |
Muscle mass is normally maintained through the regulated balance between the processes of protein synthesis (i.e. making new muscle proteins) and protein breakdown (breaking down old muscle proteins). Proteins are composed of amino acids and we know that amino acids increase muscle protein synthesis. However, not all amino acids are the same. Essential amino acids are ones that must be consumed through food, while non-essential amino acids can be made by our body. Interestingly, the essential amino acids are all that are required to increase the rate of muscle protein synthesis. In addition, the essential amino acid leucine appears to be particularly important in regulating protein synthesis. However, how leucine is able to increase protein synthesis is not entirely understood. Previously, it has been shown that 20-25 g of high-quality protein, such as that found in milk (whey), appears to be the amount of protein that maximizes the rate of muscle protein synthesis after performing a bout of resistance exercise. Thus, we aim to measure the synthesis of new muscle proteins after ingesting different amounts of protein and amino acids. We will measure muscle protein synthesis after consumption of the beverage a participant is randomized to in a leg that has done no exercise ( ie. a rested leg) and in the other leg that has done resistance exercise. Amino acids are 'strung-together' to make protein. The 'essential' amino acids must be consumed through food because our body cannot make them, thus they are consumed when you eat protein rich foods like milk or chicken. Leucine, isoleucine, and valine are simply 3 of the 8 essential amino acids that make up dietary protein. Unlike essential amino acids, 'non-essential' amino acids may be synthesized by the body, however they are also present in protein rich foods like chicken or milk. We aim to determine if it is the leucine content found in 25 g of whey protein that is primarily responsible for maximizing muscle protein synthesis at rest and following resistance exercise. We also wish to determine how muscle genes and metabolism respond to this protocol.
Status | Completed |
Enrollment | 40 |
Est. completion date | May 2011 |
Est. primary completion date | May 2011 |
Accepts healthy volunteers | Accepts Healthy Volunteers |
Gender | Male |
Age group | 18 Years to 35 Years |
Eligibility |
Inclusion Criteria: - Male - Healthy and physically active (as determined by medical and activity questionnaire) - 18-35 years of age - 70-90 kg body mass - Having given informed consent Exclusion Criteria: - Exhibiting health risk factors as identified on the health screening questionnaire - Having any identified metabolic or intestinal disorders - Tobacco use - Aspirin use in the 4 days prior to the experimental trial - Consumption of prescription medications or any performance enhancing agent - Inability to endure the strenuous exercise bouts e.g. injuries - Alcohol intake during the 48 hours prior to each of the testing days - Currently participating or having participated in another clinical trial during the last 4 weeks prior to the beginning of this study - Have given blood in the last three weeks - Verbal confirmation that they have used a substance on the WADA banned list within the last year |
Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Parallel Assignment, Masking: Double Blind (Subject, Investigator), Primary Purpose: Basic Science
Country | Name | City | State |
---|---|---|---|
Canada | McMaster University | Hamilton | Ontario |
Lead Sponsor | Collaborator |
---|---|
McMaster University |
Canada,
Type | Measure | Description | Time frame | Safety issue |
---|---|---|---|---|
Primary | Change from baseline in myofibrillar protein synthesis | Myofibrillar protein synthesis will be determined by the standard precursor-product method as described previously and routinely measured and published. | In the first 1.5h after exercise/feeding and from 1.5-4.5h after exercise/feeding | No |
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