Muscle Protein Synthesis After Whole Egg vs. Egg White Consumption

Completed · Not applicable

Conditions studied: Hypertrophy

In brief

In crossover trials, ten (N=10) young men (18-35 y) will receive stable isotope tracer infusions and perform a single bout of resistance exercise. Immediately after resistance exercise, participants will ingest stable isotope labeled whole eggs (18 g protein, 17 g fat) or egg whites (18 g protein, 0 g fat) cooked in scrambled form. Repeated blood and muscle biopsies will be collected to determine whole body amino acid kinetics, muscle amino acid transporters, anabolic signaling and myofibrillar protein synthesis rates during the trials.

Key facts

Study ID

NCT03117127

Run by

University of Illinois at Urbana-Champaign

People needed

10

Starts

2015-07-01

Expected to finish

2017-05-01

Last updated by the study team

2018-05-01

Who can join

Age: 18 and older, up to 35. Sex: male. Healthy volunteers: accepted.

You may qualify if…

• Male
• Aged 18-35 years
• Healthy, active (self-reported to exercise 2 - 4 times per week)
• BMI > 18.5 and < 25 kg/m2

You may not qualify if…

• Smoking
• Known allergies to egg consumption
• Vegans
• Diagnosed GI tract diseases
• Arthritic conditions
• A history of neuromuscular problems
• Diagnosed cognitive impairments
• Recent (1 year) participation in amino acid tracer studies
• Predisposition to hypertrophic scarring or keloid formation
• Individuals on any medications known to affect protein metabolism (i.e. corticosteroids, non-steroidal anti-inflammatories, or prescription strength acne medications).
• High blood pressure (Systolic > 140 mm HG; Diastolic > 90 mm HG)

Where it is running

• Freer Hall — Urbana, Illinois, United States

Full record on ClinicalTrials.gov

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