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| Name | Class |
|---|---|
| Liverpool John Moores University | OTHER |
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Examining the effects of PeptiStrong and protein on muscle function in older adults
The aim of this study is to compare two protein drinks containing whey protein (derived from milk) in healthy adults aged 60 to 85 years. One group will consume a standard whey protein drink (20g), while the other group will consume a drink with half the total protein dose (10g) made of whey protein and PeptiStrong, a fava bean hydrolysate containing bioactive peptides.
The study will assess whether the lower protein drink containing PeptiStrong will lead to equal or greater improvements than the standard drink in physical function, such as the ability to stand up from a chair, walk at a normal pace, maintain balance, and grip strength. The study will also examine markers related to inflammation, fatigue, and quality of life.
The intended value of this research is to improve understanding of how targeted nutritional strategies may help maintain or improve muscle function in older adults. The findings may help inform future nutritional recommendations and the development of practical dietary interventions aimed at supporting healthy ageing and independence.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| PeptiStrong + whey protein | Experimental | 2.4g PeptiStrong (provides 1.6g protein) + 8.4g of whey protein = 10g total protein |
|
| Whey protein | Active Comparator | 20g whey protein |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| PeptiStrong + whey protein | Dietary Supplement | Fava bean protein hydrolysate containing bioactive peptides mixed with whey protein as dry powder for drinkable protein shake |
|
| Measure | Description | Time Frame |
|---|---|---|
| Hand Grip Strength via hand held dynamometer | Change from baseline to end of study in grip strength as assessed via hand held dynamometer | Baseline to Week 4 |
| Measure | Description | Time Frame |
|---|---|---|
| Chair Stand Test - Part of short performance physical battery | Change from baseline to end of study in physical function assessment via chair stands. This test measures the time taken to complete 5 sit-to-stand repetitions in seconds. A lower time (fewer seconds) = better performance. As part of the full short performance physical battery it is converted to a subscore of 0-4, where a higher score = better performance |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Niamh Mohan, PhD | Contact | +353 1 430 1290 | mohan.niamh@nuritas.com |
| Name | Affiliation | Role |
|---|---|---|
| Graeme Close, Professor | Liverpool John Moore University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| LJMU, Byrom Street | Recruiting | Liverpool | L3 3AF | United Kingdom |
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| ID | Term |
|---|---|
| D000067816 | Whey Proteins |
| ID | Term |
|---|---|
| D008894 | Milk Proteins |
| D000080224 | Animal Proteins, Dietary |
| D004044 | Dietary Proteins |
| D011506 | Proteins |
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Randomized, double-blind, placebo-controlled, parallel study conducted over 4 weeks
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| Whey protein | Dietary Supplement | Whey protein as dry powder for drinkable protein shake |
|
| Baseline to week 4 |
| Gait Speed as part of short performance physical battery | Change from baseline to end of study in physical function assessment assessed as time to walk a fixed distance in seconds and reporting in meters per second. Higher speeds indicate better performance. This is converted to a subscore of 0-4 within the full short performance physical battery | Baseline to week 4 |
| 6 Minute Walking Endurance Test | Change from baseline to end of study in physical function and endurance assessed as the total distance walked in 6 minutes in meters. A greater distance reflects better walking endurance and functional capacity. | Baseline to week 4 |
| Balance test as part of short performance physical battery | Change from baseline to end of study in balance as assessed by the ability to hold three standing positions of increasing difficulty: side-by-side, semi-tandem, and tandem stance in seconds. Higher scores indicate better balance. The overall score is converted to a a sub-score of 0-4 within the full short performance physical battery. | Baseline to week 4 |
| Balance assessment via force plates | Change from baseline to end of study in balance as assessed via force plates | Baseline to week 4 |
| Quality of Life via the Sarcopenia Quality of Life (SarQoL®) Questionnaire | Change from baseline to end of study in quality of life as measured via subjective SarQOL questionnaire. The total score ranges from 0 to 100, with higher scores reflecting a higher quality of life. | Baseline to week 4 |
| Fatigue via Multidimensional Fatigue Inventory Questionnaire | Change from baseline to end of study in self-reported fatigue as assessed via multidimensional fatigue inventory questionnaire. This 20-item questionnaire covers five dimensions: General Fatigue, Physical Fatigue, Mental Fatigue, Reduced Motivation, and Reduced Activity. Each subscale score ranges from 4 to 20, with higher scores indicating greater fatigue | Baseline to week 4 |
| C-reactive protein (CRP) via blood test | Change from baseline to the end of study in inflammatory marker C-reactive protein (CRP) in serum as mg/L | Baseline to week 4 |
| Interleukins via blood test | Change from baseline to the end of study in Interleukin inflammatory markers in serum as pg/mL | Baseline to week 4 |
| Body composition: Muscle mass and body fat via bioelectrical impedance analysis | Change from baseline to end of study in muscle mass and body fat as measured by bioelectrical impedance analysis in kilograms and % of total body weight | Baseline to week 4 |
| D000602 |
| Amino Acids, Peptides, and Proteins |
| D000067796 | Whey |
| D008892 | Milk |
| D003611 | Dairy Products |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |