The purpose of the study is to quantify and compare the serum nutrient and hormonal profile, and muscle protein synthesis rates, in response to consuming isonitrogenous amounts of a traditional East African meal, mung bean stew with a traditional African corn bread made from two different kinds of maize (whole corn flour or refined). Specific aim 1: Describe the post-prandial nutrient and hormonal profile in serum in the 3 hours following consumption of a portion of mung bean stew with traditional African corn bread made with either whole grain maize flour or refined maize flour. Specific aim 2: Compare the ability a portion of mung bean stew and traditional African corn bread made with either whole grain maize flour or refined maize flour to activate mTORC1-specific and whole muscle protein synthesis in an in vitro model of muscle.
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post-prandial amino acid profile
Timeframe: [Time Frame: Baseline (0 hour) to 30, 60, 90, 120 and 180 minutes after consumed meal]
post-prandial short peptide profile
Timeframe: [Time Frame: Baseline (0 hour) to 30, 60, 90, 120 and 180 minutes after consumed meal]
Muscle protein synthesis
Timeframe: [Time Frame: Baseline (0 hour) to 30, 60, 90, 120 and 180 minutes after consumed meal]
mTORC1 specific protein synthesis
Timeframe: [Time Frame: Baseline (0 hour) to 30, 60, 90, 120 and 180 minutes after consumed meal]