[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100530300":3},{"organization":4,"outcomesModule":7,"designInfo":14,"detailedDescription":20,"studyPopulation":13,"armGroups":21,"interventions":28,"overallOfficials":33,"centralContacts":38,"locations":47,"responsibleParty":67,"collaborators":70,"id":76,"slug":13,"hasResults":77,"nctId":78,"briefTitle":79,"officialTitle":80,"acronym":13,"eligibilityCriteria":81,"healthyVolunteers":82,"sex":83,"minAge":84,"maxAge":85,"enrollmentInfo":86,"targetDuration":13,"studyType":89,"phases":90,"briefSummary":91,"conditions":92,"keywords":94,"overallStatus":99,"whyStopped":13,"lastUpdateSubmitDate":100,"lastUpdatePostDateStruct":101,"startDateStruct":104,"completionDateStruct":106,"leadSponsor":108,"locationsCount":109},{"fullName":5,"class":6},"Food and Nutrition Research Institute, Philippines","OTHER_GOV",{"primaryOutcomes":8,"secondaryOutcomes":13,"otherOutcomes":13},[9],{"measure":10,"description":11,"timeFrame":12},"Metabolic availability of methionine in mung beans","Protein quality of mung beans measured as metabolic availability using the IAAO method","2 years",null,{"allocation":15,"interventionModel":16,"interventionModelDescription":13,"primaryPurpose":17,"observationalModel":13,"timePerspective":13,"maskingInfo":18},"NA","SINGLE_GROUP","BASIC_SCIENCE",{"masking":19,"maskingDescription":13,"whoMasked":13},"NONE","The pre-study assessments will include the measurement of Basal Metabolic Rate (BMR) \u002F Resting Energy Expenditure (REE) by open-circuit indirect calorimetry, and body composition (fat and fat-free mass) by deuterium oxide dilution technique.\n\nThe study protocol is a 3-day experimental protocol (2 days of adaptation plus 1 study day), with an interval of ≥1 week to ensure complete tracer washout.\n\nEach participant is adapted to the test diets for two days to provide them with adequate energy and protein (isonitrogenous diet), and to stabilize their metabolic pool. The energy during the adaptation period is provided at resting energy expenditure (REE\u002FBMR) x 1.7 and protein 1.0 g.kg-1.d-1. During this period, each participant will be expected to consume 4 meals per day consisting of a protein liquid drink and protein free-cookies and\u002For cooked mung bean meal, which the investigators will provide.\n\nOn the study day, after a 10-12 h overnight fast, the participants will come to the research unit for 8-9 h, and receive 9 isonitrogenous, isocaloric hourly meals, each representing one-tenth of the participant's total daily protein (1 g.kg-1.d-1) and energy requirement (1.5 x REE\u002FBMR).\n\nThe protein is supplied either as the reference amino acid mixture or as a combination of the reference amino acid mixture and the test proteins. The amount of each test protein provided at each level of selected IAA (Indispensable Amino Acid) intake should be calculated based on the concentration from all sources.\n\nIndicator AA (Amino Acid), phenylalanine is provided at 30 mg.kg-1.d -1 in all study diets (from food protein and isotope). The amount of phenylalanine provided from crystalline amino acid should be deducted depending on the natural phenylalanine content in the test protein.\n\nThe non-protein energy in the test diets is provided through a flavored sugar-oil drink and protein-free wheat starch cookies.\n\nThe reference amino acid mixture, non-labelled crystalline phenylalanine, tyrosine, and selected IAA are added and mixed with the sugar-oil drink before administering the hourly mini-meals. The test proteins are separately administered to the participants with each mini-meal.\n\nBreath samples are collected before starting the first mini meal, at baseline (before the tracer protocol; a stable fed state in breath 13CO2 background abundance occurs after 4 hourly mini-meals) and every 15-min during isotopic steady state (approximately 2.5 h after starting the isotope). Three breath samples should be collected in 10 mL non-silicon-coated tubes using a collection mechanism that permits the removal of dead-space air at each time point. When breath collection coincides with an hourly meal, the breath sample should be collected first, followed by the meal. Then, all breath samples are stored at room temperature, pending analysis.\n\nEnrichment of 13C in breath is analyzed by continuous flow isotope ratio mass spectrometer. The 13CO2 enrichment in the breath samples due to isotopic administration during the fed state is expressed as atom % excess (APE) over baseline. Then, the fraction of 13CO2 (F13CO2) from the tracer phenylalanine oxidation in relation to the amount administered is calculated.\n\nThe reference and test IAAO response slopes are calculated from F13CO2 measurements and the respective IAA intakes using a linear mixed effect regression mode, with a common origin of F13CO2 response at base test IAA intake. The metabolic availability (MA) of test amino acid in the test meal is determined by the slope-ratio method using the following equation:\n\nMA (%) = (Test protein slope × 100)\u002F Reference slope",[22],{"label":23,"type":24,"description":25,"interventionNames":26},"Methionine metabolic availability in mung beans","EXPERIMENTAL","Participants will be seen initially for pre-study assessment. They will then be studied for up to 7 times.\n\nThe participants will be expected to participate in 7 different sets of experiments which will take 2 to 3 months. Each set of experiment consists of a 3 day period. During the first 2 days (Adaptation Days) you will be expected to consume 4 meals per day consisting of a protein liquid drink and protein free-cookies and\u002For cooked mung bean, which will be provided by the investigators.",[27],"Dietary Supplement: Metabolic availability of methionine in mung beans",[29],{"type":30,"name":10,"description":31,"armGroupLabels":32,"otherNames":13},"DIETARY_SUPPLEMENT","Each participant will randomly receive 7 different levels of methionine provided as free amino acids and cooked mung beans.",[23],[34],{"name":35,"affiliation":36,"role":37},"Johanne B Guilaran, Bachelor's","Department of Science and Technology - Food and Nutrition Research Institute","PRINCIPAL_INVESTIGATOR",[39,44],{"name":35,"role":40,"phone":41,"phoneExt":42,"email":43},"CONTACT","(63) 02 8837-8113","307","yuyanbguilaran@gmail.com",{"name":45,"role":40,"phone":41,"phoneExt":42,"email":46},"Ma. Lourdes T Cumagun, Bachelor's","maloucumagun@yahoo.com",[48],{"facility":36,"status":13,"city":49,"state":50,"zip":51,"country":52,"countryCode":53,"cosmosGeoPoint":54,"geoPoint":59,"contacts":60},"City of Taguig","National Capital Region","1630","Philippines","PH",{"type":55,"coordinates":56},"Point",[57,58],121.0792,14.5243,{"lat":58,"lon":57},[61,64,65],{"name":62,"role":40,"phone":41,"phoneExt":42,"email":63},"Myquie Nicole R de Guzman, BS Chemistry","deguzmanmyquie@gmail.com",{"name":45,"role":40,"phone":41,"phoneExt":42,"email":46},{"name":66,"role":37,"phone":13,"phoneExt":13,"email":13},"Johanne B Guilaran, BS Chemistry",{"type":37,"investigatorFullName":68,"investigatorTitle":69,"investigatorAffiliation":5,"oldNameTitle":13,"oldOrganization":13},"Johanne B. Guilaran","Principal Investigator",[71,73],{"name":72,"class":6},"International Atomic Energy Agency",{"name":74,"class":75},"Mahidol University","OTHER","100530300",false,"NCT06184984","Metabolic Availability of Methionine in Mung Beans","Metabolic Availability of Methionine in Monggo Meal Among Women of Reproductive Age Using Indicator Amino Acid Oxidation (IAAO)","Inclusion Criteria:\n\n1. Non-pregnant\n2. Non-lactating\n3. Stable body weight\n4. Healthy, with no known clinical condition that would affect protein or AA metabolism, e.g. Diabetes\n5. Not on any medications that could affect protein or amino acid metabolism e.g. steroids.\n\nExclusion Criteria:\n\n1. Unwillingness to participate or unable to tolerate the diet\n2. Recent history of weight loss within the last 3 months or on a weight-reducing diet\n3. Inability to tolerate study diets (e.g. Allergy to ingredients)",true,"FEMALE","19 Years","40 Years",{"count":87,"type":88},6,"ESTIMATED","INTERVENTIONAL",[15],"The goal of this study is to determine the protein quality of Philippine mung beans. The main objective of this study is to determine the metabolic availability of methionine in mung beans that the body can use. We will test the mung beans by studying them after cooking them as sauté.\n\nThis research is being done in order to bridge the gap between knowledge of protein requirement and the amount of food needed to meet that requirement. Results from this study will be important for recommendations guiding food choices of mung beans as a major protein source in the diet.\n\nEach study participant will be part of seven (7) different experimental diets, and randomly assigned to one of the diets every time. Four (4) reference diets would be based on egg protein composition, and three (3) test diets will have protein from cooked mung beans.\n\nEach experimental diet will be studied over 3 days: 2 adaptation days and 1 study day. The meals during the 2-day adaptation period would be consumed at home. On the study day, following a 10 to 12-h overnight fast, the study participants will come to the research unit at the Department of Science - Food and Nutrition Research Institute (DOST-FNRI), Gen. Santos Ave., Bicutan, Taguig City, Philippines, for a period of 8 to 9 hours and consume the diets as 9 hourly meals.",[93],"Healthy Women of Child Bearing Potential",[95,96,97,98],"Metabolic Availability","Methionine","IAAO","Mung beans","NOT_YET_RECRUITING","2025-02-11",{"date":102,"type":103},"2025-02-13","ACTUAL",{"date":105,"type":88},"2025-04",{"date":107,"type":88},"2025-12",{"name":5,"class":6},1]