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Cornish_Celt · #2 (**permalink**) 05-23-2016, 05:49 AM

Lactoferrin (LF)
Lactoferrin is an iron-binding whey protein and may increase iron absorption and transport. LF is added to infant formulas to make a protein composition similar to that of human milk. It is also an anti-microbial and anti-viral agent; LF may inhibit a diverse range of organisms, including bacteria, yeast, fungi, parasitic protozoa, E. coli, HIV, herpes viruses and hepatitis C. LF may also have some prebiotic activity, stimulating growth of beneficial bacteria in the intestinal tract. Animal studies suggest it may decrease bone breakdown, helping sustain bone density.

Glycomacropeptide (GMP)
Glycomacropeptide is a casein-derived peptide found in cheese whey with anti-microbial capabilities. GMP is missing the amino acid phenylalanine, which makes it a useful protein for individuals with the disease phenylketonuria (PKU).

Immunoglobulins
Whey protein contains some of the immunoglobulins, namely IgG1, IgG2, IgA and IgM. These are involved in the immune system and have anti-microbial activity and may neutralize toxins and viruses. Substantial research is currently under way to determine the potential application of milk antibodies in the prevention or treatment of microbial diseases and conditions in humans.

Alpha-lactalbumin (Alpha-lac)
Alpha-lac accounts for about 25% of total whey protein. Added to infant formulas, it creates a protein profile more similar to human milk. It is also added to some bodybuilding protein supplements and it is easily digestible.

Beta-lactoglobulin (Beta-lac)
Beta-lac represents about 50% of the total whey protein content in bovine milk. It is responsible for some of the functional properties of whey, such as water-binding.

Lactoperoxidase (LP)
This is a secretory enzyme, and it acts as a natural microbial agent with potential use in dental products to reduce caries. Adding LP to milk can inhibit bacterial growth and extend shelf life.

Bovine Serum Albumin Peptides
Found only in minute amounts, but they are rich in precursors for the major in vivo antioxidant glutathione (GSH).

The Production and Different Types of Whey Protein
Originally whey was a by-product in the manufacture of cheese, and was discarded. In its original form whey is a liquid, and it takes several stages of processing, before we get whey protein powder that's primarily protein. As a rule of thumb, the more processing, the higher the concentration of protein in whey.

There are a few manufacturing processes involved in the production of different types of whey:

Ultrafiltration
This process uses pressure and a porous membrane to separate fat and lactose from whey. Varying degrees of pressure are used to force the liquid protein through a porous membrane, which has only minute holes allowing only water, soluble components and smaller minerals and organic molecules through. Larger proteins can't pass through and are collected for further processing.

Cross-Flow Microfiltration (CFM)
A low temperature process using ceramic filters. These filters retain the majority of the beneficial whey protein fragments. CFM removes large fat globules, leaving total fat less than 1%.

Ion-Exchange (IE)
This is a method that uses ionically charged clay resins to bind with the protein and separate it from other whey constituents. Chemicals to adjust the pH are also used, such as sodium hydroxide and hydrochloric acid. This produces the purest form of whey protein isolate, washing free impurities such as lactose, minerals and fat. One drawback is that some of the beneficial whey protein fractions may be lost.

Industrial Chromatography
This is more expensive and in-depth than IE and produces almost pure forms of individual protein fractions.

Hydrolysis
Hydrolysis is separation of already pure protein into oligopeptides. The structure of the protein is broken and bonds between amino acids in the polypeptide chain are hydrolysed, allowing the protein to me more easily digested and absorbed. This effectively makes the protein already 'pre-digested'.

There are three main different classes of whey protein available:

Whey Protein Concentrate (WPC):
The first filtration process in the production of whey protein is ultrafiltration, where the protein is separated from the fat and lactose in milk through a porous membrane. Whey concentrate is generally classed as the most basic of the whey protein types, though in itself the protein concentration can vary considerably, from 35-85% - so there's a huge variance in the quality of different WPC powders. This depends on the extent of the filtering. Most WPC which are popular on the market are generally 68-80%. Although WPC isn't the purest protein because it's less processed, if the brand is good, it can still be a very high quality protein powder, just with the presence of some fat and carbohydrate and will be perfectly adequate for a recreational trainer.

One benefit of WPC is that the less processing, means that most of the beneficial whey protein fractions are still undamaged. Also it's generally less expensive than whey protein isolate or hydrolysate.

Whey Protein Isolate (WPI):
WPI has undergone even more processing; therefore it's purer than WPC. The additions may be longer filtering or ion-exchange chromatography. This gives formulas which are 85-95% protein, and WPI can be a good choice for a strict diet if you're wanting a low fat and/or carb intake. It would also be a better choice for diabetics and for those with more severe lactose intolerance. WPI also has a higher BV than WPC.

Whey Protein Hydrolysate (WPH):
If either WPC or WPI go through a hydrolysis process, the longer protein chains are broken down into even smaller peptides. Whey is already made up of fairly short polypeptides, but hydrolysis makes these even smaller and is like 'pre-digesting' the protein, making it semi-elemental. (Semi-elemental means that a macronutrient, i.e. protein, carbohydrate and fat, is part digested and consists of short chains of that nutrient, in this case oligopeptides which are more easily digested than long chain polypeptides). This is even easier on the digestive system and there is a higher absorption percentage. WPH can have as much as 50% of the amino acid bonds broken during hydrolysis. Taste can be a good indicator of whether the product you're using has a higher amount of hydrolysed bonds, as protein powders with smaller protein fragments tend to have a bitter flavour.

WPH is the best post-workout protein around, but it is expensive. Hydrolysed proteins generally taste foul, so here are some tips to consider when looking for a hydrolysed product:

The product should indicate the degree of hydrolysis applied to the protein. The higher the percentage the more hydrolysis that has taken place and the more bitter it will taste. If the product does not detail this, then ask the manufacturer.
Packaging should display a table listing the molecular weights of the peptides themselves. These will be measured in Daltons. Usually the percentage of peptides are listed, e.g. MW 20,000-40,000 Daltons 40%.
WPH contains virtually no biologically active protein fractions. All of the fractions are destroyed during the process.
If you see any claims for BV higher than 104, be careful as this is not possible!

In theory WPH is the ultimate protein to take immediately after a workout, as your body absorbs it very quickly simply because it is more digested than other whey. As there are still oligopeptide chains though, it will still utilise both methods of absorbing protein in the intestine. However, the fact that there are virtually no biologically active protein fractions could be viewed as a drawback of WPH. So, for this reason only use WPH pre- or post workout. Use other types of whey at other times of the day.

WPH is also used clinically in enteral tube feeds. It is used in this instance not because it is absorbed more easily, but because it is hypoallergenic. Some critically ill people and babies are allergic to certain fractions like beta-lac; a way round this is to hydrolyse the protein, thus breaking down the allergen part of the protein into peptides.

Absorption Rates of Protein Supplements
Below are the approximate absorption rates of the main protein supplements. Note that these are when the product is taken when mixed only with water and consumed on an empty stomach, if other constituents are also ingested this may affect the timings:

WPH: 10 – 30 mins
Microfiltered WPI: 30 mins – 1 hr
Ion Exchanged WPI: 30 mins – 1 hr
Ultrafiltered WPC: 1 - 1.5 hrs
Egg Albumin: 1.5 - 2.5 hrs
Micellar Casein: 2.5 hrs – 4 hrs

Whey Protein and Blood Insulin Regulation
In addition to providing protein, whey protein has also been linked to raising blood insulin levels. Whey has been show to increase the secretion of insulin from the beta cells of the pancreas; insulin is an anabolic hormone. Insulin is not only involved in carbohydrate metabolism, and pushes glucose into muscle cells, but it also helps shunt protein into muscle. Therefore by consuming a whey protein formula, not only are you are increasing the amount of protein which is available for muscle cells, but you are also aiding the mechanism in order to shunt it in.