The purpose of the study is to quantify and compare the serum amino acid profile, and muscle protein synthesis rates, in response to consuming isonitrogenous amounts of ground meat (beef and pork) or plant-based alternatives -(soy and pea protein-based patties). Specific aim 1: Describe the post-prandial amino acid profile in serum in the 3 hours following consumption of the following four burger patties, in quantities calculated to deliver 20 grams of protein: ground beef, ground pork, Beyond Meat® burger, and tofu burger. Specific aim 2: Compare the ability of these four different foods to activate mTORC1 and protein synthesis in muscle.
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Quantification of serum amino acid concentrations after consuming each test meal.
Timeframe: Baseline and 30, 60, 90, 120 and 180 minutes after consuming each test meal
Quantification of muscle protein synthesis rates in vitro
Timeframe: Baseline and 30, 60, 90, 120 and 180 minutes after consuming each test meal