BiPRO - SupplySide Database

BiPROWhey Protein Isolate
High quality,
pure whey
protein
isolate,
BiPRO,
contains
superior
functionality,
solubility,
nutritive
properties and
clean flavor.
The ideal protein
for use in an ever
growing number
of nutritional
areas including
physical performance, weight
management,
infant nutrition,
and immunity.
BiPRO whey protein isolate
(WPI) is the first of a new
generation of dairy ingredients which combine superior
nutrition, enhanced functionality, complete solubility,
and neutral flavor. BiPRO is
a completely natural, unique
dairy protein produced from pasteurized whey through proprietary selective ionexchange technology. The unique ion-exchange process selects the primary
functional and nutritional proteins – beta-lactoglobulin and alpha-lactalbumin –
for isolation and spray drying. In their pure form these functional whey protein
groups can be used to replace much larger quantities of caseinates, soy protein,
WPC, egg whites, or gelling agents. Thus in formulas where nutrition, high gel
strength, viscosity, aeration, water binding, or solubility are crucial, BiPRO can
radically improve the nutrition and flavor of any food or beverage. BiPRO
provides the competitive edge, in terms of nutrition, functionality and flavor,
for the introduction of successful, new products.
PRODUCT CHARACTERISTICS
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APPLICATIONS
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Whey protein is a high quality protein source derived from milk and is the
co-product in the manufacture of cheese. Whey protein is a collective term that
describes the cow’s milk proteins that are soluble in the low pH environment
created when making cheese. Whey protein isolates are defined as having >90%
protein on a dry weight basis.
Protein is an important nutrient needed by everyone on a daily basis. It is made
up of essential and non-essential amino acids, which are the “building blocks”
for healthy bodies. Proteins are necessary to repair body cells, to build and repair
muscles and bones, to
Protein
provide a source of
Digestibility
Protein
Protein
Corrected Amino
Efficiency
Biological
Digestibility
energy, and to control
Amino Acid
Acid Score
Ratio
Value
%
Score
(PER)
(BV)
Protein Type (PDCAAS)
(PD)
many of the important
Whey
99
100
3.2
1.14
1.00
Protein
processes in the body
Whole
98
88-100
3.8
1.21
1.00
related to metabolism.
Egg
1
2
Casein
1.00
1.00
2.5
80
99
Soy Protein
Concentrate
1.00
0.99
2.2
74
95
Beef
Protein
0.92
0.94
2.9
80
98
Wheat
Gluten
0.25
0.47
NA
54
91
Source:
1 Protein Quality Evaluation, Report of the Joint FAO/WHO Consultation
2 Reference Manual for U.S. Whey Products, 2 nd Edition, U.S. Dairy Export Council
Excellent nutritive value
High quality, complete protein
Source of branched chain
amino acids (BCAA)
Fully soluble; stable in beverages over a wide pH range
High gel strength
Bland, neutral taste
Carbohydrate free; typically
contains less than 0.5g lactose
per 100g powder
Fat free; typically contains less
than 0.5g fat per 100g powder
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Beverages
Bakery products
Dry mixes
Infant formula
Frozen desserts and ice cream
Nutrition bars
Dairy products
Nutritional products
Nutritional supplements
Lactose free and reduced carbohydrate/fat/calorie products
BiPRO offers the highest quality, complete
protein for nutritional
applications.
Independent laboratories report a PDCAAS
(Protein Digestibility
Corrected Amino Acid
Score) of 1.14 (reported
as 1.0), a score that
exceeds those reported
for caseinates and soy
protein.
BiPROWhey Protein Isolate
Nutritional Properties of BiPRO
BiPRO is a high quality, complete protein that delivers all of the
essential amino acids needed by the human body, without carbohydrates and fat. In addition to providing protein to the diet, many
other health benefits have been attributed to consumption of whey
protein. Whey protein has been proven to have a positive effect in a
number of areas including physical performance, weight management,
immunity, and infant nutrition.
PHYSICAL PERFORMANCE AND BIPRO
Whey protein initially gained popularity in sports nutrition products
as a source of high quality protein and as a rich source of the
branched chain amino acids (BCAA) isoleucine, leucine and valine,
necessary for building muscle and lean body mass, and improving
body composition and enhancing athletic performance. BiPRO is a
soluble, easy to digest whey protein that is quickly absorbed into
the body to start rebuilding and repairing lean muscle tissue.
WEIGHT MANAGEMENT AND BIPRO
BiPRO is a pure source of protein with little carbohydrate and fat,
making it an ideal protein source for higher protein, lower carbohydrate/fat and low glycemic index diets. Protein helps to stabilize
blood glucose levels by slowing the absorption of glucose into the
bloodstream. This may reduce hunger by lowering insulin levels
and making it easier for the body to burn fat. BiPRO is also rich in
the amino acid leucine, which research has proven to preserve lean
muscle tissue while promoting fat loss.1
IMMUNITY AND BIPRO
BiPRO helps support the immune system by helping to increase levels of the antioxidant, glutathione, which is required by the body
for a healthy immune system. This is very important in regulating
immune responses in the body so they are appropriate in improving
overall general health but not excessive (i.e. allergic reactions). The
sulfur-containing amino acids present in high levels within whey
protein (in particular cysteine) enhance the production of glutathione which is a very important natural antioxidant produced in
the human body and part of an effective baseline immunity within
the body. The immune system is one of the least understood and
most important aspects in preventative and active disease fighting
in the body. Whey proteins appear to enhance the body’s immune
system integrity and lend to better overall health.
INFANT FORMULA AND BIPRO
The nutrient composition of human milk is the “gold standard” for
infant formula development. Whey proteins are an ideal protein
source to add to infant formulas to match the high concentration of
whey proteins found in human milk and to take advantage of specific health benefits associated with specific whey proteins. BiPRO
is a pure, complete, high quality and highly digestible whey protein
isolate with an excellent amino acid profile, containing all of the
essential and nonessential amino acids, which can improve the
overall protein quality of an infant formula and lower the total protein content. BiPRO can be used to replace demineralized whey in
regular infant formula on a protein basis. BiPRO is rich in tryptophan (2.7g/100g protein), which may increase the tryptophan content of the formula, which is very desirable. BiPRO contains very
little glycomacropeptide. For this reason, it would not increase the
level of threonine in the plasma as regular demineralized whey
would. The extremely low levels of residual minerals, milkfat and
lactose allow the manufacturer better control of the mineral salts,
vegetable oils and carbohydrates to add to the formula. BiPRO is
suitable for use in formulas for preterm infants. The protein content of these formulas is higher than that of regular formulas, i.e.
about 2.8-3.0g per 100 calories. The advantages of BiPRO cited
above are applicable and even more important for preterm infant
formulas. BiPRO is an excellent whey protein source for lactosefree infant formulas, allowing the manufacturer to make the
“lactose-free” claim.
Functional Properties of BiPRO
In their native form, proteins from whey are 100% soluble. During processing, the environment around the proteins changes. These processing conditions (i.e., heat, pH, ionic strength, etc.) can cause the proteins to modify their conformation or shape, resulting in varying
degrees of denaturation or modification. Denaturated proteins behave differently than native state proteins. Some of the differences are
manifested in the ability to gel, bind water, thicken, foam, emulsify, form films, etc. Depending on the application, it is possible to exploit
these functional properties by controlling the modification of the proteins in a "controlled denaturation."
SOLUBILITY
GELATION
Whey proteins in their native form are 100% soluble. BiPRO is
fully soluble over the pH range 2.0 to 9.0. Solubility of protein is
critical for beverage application development.
Gelation occurs when native globular whey proteins are denatured
(unfolded) in the presence of heat. The denatured proteins aggregate and form three-dimensional matrices that entrap and hold
water. Heat induced gelation depends on many factors: composition of the protein, extent of denaturation, pH, temperature of heat
treatment, protein concentration, heating rate, ionic strength and
presence of specific ions.2 Beta-lactoglobulin is the primary gelling
protein in whey protein, and a major portion of the protein present
in BiPRO.
Typical BiPRO Solubility at Room Temperature: 3% w/v Solutions
100
Percent Soluble Protein
90
80
70
60
50
FOAMING
40
Whey protein has two functions in the formation of foams. It acts
as a surfactant to reduce the tension at the air/liquid interface, and
it forms a continuous cohesive film at the interface, which stabilizes
the foam bubbles. BiPRO has excellent foaming properties (foam
overrun and foam stability).
30
20
10
0
2.0
3.0
4.0
5.0
pH
6.0
7.0
8.0
REFERENCES
1Layman, D. K. 2002. Role of Leucine in Protein Metabolism
During Exercise and Recovery. Canadian Journal of Applied
Physiology 27(6): 646-62.
2Aguilera, J. M. 1995. Gelation of Whey Proteins. Food Technology
49: 83-9.
11000 West 78th Street Suite 210, Eden Prairie, Minnesota 55344 | PHONE: 952-914-0400 FAX 952-914-0887
www.DaviscoFoods.com
© 2007 Davisco Foods International, Inc. All Rights Reserved.
BioZate
Hydrolyzed Whey Protein
A new
generation
of whey
protein
hydrolysates
enhanced to
meet
specific
customer
needs.
Foaming, gelation,
& emulsification
characteristics in
whey protein
hydrolysates are
highly specific,
increasing the
functional and
nutritional value.
Davisco Foods International,
Inc. produces the world’s
purest whey proteins. New
technical advancements,
developed by Davisco, make
it possible to precisely
specify biological and
functional attributes. This
new generation of hydrolyzed whey proteins enhances our line of standard whey
protein products to meet specific customer needs.
BioZate is a new generation of hydrolyzed whey proteins. BioZate is a line of
hydrolyzed whey proteins containing smaller peptides for ease of digestion and
absorption. Hydrolyzed whey protein is whey protein that has been broken down
into smaller pieces, similar to our body’s digestive system, to produce peptides.
These whey peptides have unique functional and nutritional (bioactive) properties.
DESCRIPTIVE FEATURES OF AN ENZYMATIC HYDROLYSATE
Enzymatic hydrolysis is a process based on the use of proteases for the modification (breakdown) of proteins.
Three major features typically describe an enzymatic hydrolysate:
PRODUCT CHARACTERISTICS
I Excellent nutritive value
I High quality, complete protein
I Fully soluble
I Lactose free
I Source of bioactive and functional whey peptides
I Slightly bitter
APPLICATIONS
I Nutritional supplements for
cardiovascular health
I Protein fortified nutrition
bars
I Protein fortified beverages
I Bakery products
I Dairy products
I Dry mixes
I Nutritional products
1) Degree of Hydrolysis (DH)
2) Amino Nitrogen/Total Nitrogen (AN/TN) Ratio
3) Molecular Weight (MW).
DEGREE OF HYDROLYSIS (DH)
The degree of hydrolysis is the extent to which peptide bonds are broken by the enzymatic hydrolysis reaction. This value can be very misleading. A fifty
percent DH measurement may not mean that fifty percent of the protein is hydrolyzed. Rather, it may mean that a particular enzyme has hydrolyzed fifty
percent of the available bonds for that specific enzyme. The measurement shows the number of specific peptide bonds broken in hydrolysis as a percent of
the total number of specific peptide bonds present in the intact protein.
AMINO NITROGEN/TOTAL NITROGEN (AN/TN) RATIO
The AN/TN ratios are routinely referred to in the pharmaceutical industry and are used as indicators in characterization of enzymatic hydrolysis of proteins.
The total nitrogen (TN) of a protein can be determined by standard procedures such as the Kjeldahl or Leco method. The amino nitrogen (AN) can be
determined by the Formol titration method. Formol titration measures the amino groups in a protein or a protein hydrolysate. Upon enzymatic hydrolysis
of the peptide bonds in a protein, new amino groups are released - one amino group for each peptide bond broken. The number of newly formed amino
groups causes a linear increase in the amino nitrogen (AN) as determined by the Formal titration method. Dividing the AN by TN and multiplying by 100
gives the actual AN/TN ratio.
Non-hydrolyzed protein will contain some exposed amino groups. Therefore, it should be understood that the AN/TN ratio of the proteins is greater than
zero percent. An increase in the AN/TN ratio over that of the original non-hydrolyzed protein provides an estimate of the degree of hydrolysis. It should be
noted that the amino nitrogen (AN) determined by the Formol titration method does not represent the free amino acids present in the hydrolysate. It merely
estimates the concentration of free amino groups of peptides and proteins.
MOLECULAR WEIGHT (MW)
Although some people refer to "average molecular weight" of hydrolyzed proteins, such a
description does not properly characterize the hydrolyzed proteins. Since the functional and
nutritional properties of the protein hydrolysates are affected by the peptides of different sizes, it
is important to understand the molecular weight distribution (MWD) profile. The molecular
weight distribution profile is commonly measured using Size Exclusion Chromatography (SEC),
which is a method based on the separation of components under a combination of specific conditions such as the column, detector and mobile phases. This method separates peptides in a
HPLC column according to their molecular weight. It is important to minimize the interaction
of peptides with each other and with the column surface in this method. The kind of reagents,
column and standards used to accomplish this testing will affect the results obtained. It must be
emphasized that MWD profiles of different hydrolysates must always be measured under one set
of conditions; results obtained from different methods cannot be compared directly. Solubility of
peptides in the buffer solutions used in the analysis has a significant impact on the MW profile
obtained. MW profiles given on specification sheets and brochures are intended to characterize
hydrolysates and compare them with each other, and do not represent absolute molecular
weights. The molecular weight distribution for BioZate 1 and BioZate 3 are shown here.
BioZate Hydrolyzed Whey Protein
Structure of Protein: Proteins are long chains of amino acids linked by peptide bonds.
During hydrolysis these peptide bonds are broken. Depending upon the type of enzyme
used and processing conditions, smaller chains of amino acids and different amino acid
sequences are produced by the process. These hydrolyzed protein chains determine the
nutritional and functional characteristics of hydrolyzed whey proteins.
B i o Za te 1 is a Bioactive Peptide System™. It is a highly purified, bioavailable, hydrolyzed whey
protein that contains specific natural bioactive whey protein peptides produced through a highly
controlled process. BioZate 1 helps maintain blood pressure levels (Figures 1 and 2), cholesterol
levels (Figure 3), and C-Reactive Protein (hs-CRP) levels (Figure 4) that are already within the normal range1,2. BioZate 1 also contributes protein to the diet, which may increase the body’s metabolic rate and nutrient balance. A higher protein diet may contribute to body fat losses.
B i o Za te 3 is a highly purified, hydrolyzed
whey protein that contains a unique molecular
weight profile. The addition of BioZate 3 to
protein bars results in softer textured bars over
time under different storage conditions (Figure
5).
REFERENCES
1Pins, J. J., and J. M. Keenan. 2006. Effects of Whey Peptides on
Cardiovascular Disease Risk Factors. The Journal of Clinical
Hypertension 8(11): 775-782.
2Pins, J. J., et al. 2004. FASEB Journal 18(4): A521.
11000 West 78th Street Suite 210, Eden Prairie, Minnesota 55344 | PHONE: 952-914-0400 FAX 952-914-0887
www.DaviscoFoods.com
© 2007 Davisco Foods International, Inc. All Rights Reserved.
Alpha-lactalbumin
Whey Protein Isolate
Davisco’s
Alpha-lactalbumin
is the purest,
isolated form
of bovine
alpha-lactalbumin
commercially
available.
The richest source
of natural
tryptophan, the
precursor to the
neurotransmitter,
serotonin.
Serotonin has
been shown to
have a positive
impact on mood,
anxiety and stress
control.
Davisco’s alpha-lactalbumin is the purest, isolated
form of bovine alpha-lactalbumin commercially
available. Alpha-lactalbumin is the primary protein in human milk, and
is therefore extremely important for infant nutrition. The structure of
alpha-lactalbumin is well known and is composed of 123 amino acids and
4 disulfide bridges. The molecular weight of alpha-lactalbumin is 14.2k
Daltons. Bovine alpha-lactalbumin has a high homology with human
alpha-lactalbumin. Alpha-lactalbumin is a calcium-binding protein that
may have a role in calcium transport. Alpha-lactalbumin is rich in the
amino acid cysteine, which is a building block of glutathione, a powerful
antioxidant in the body that plays an important role in immunity. Alphalactalbumin is rich in the amino acid tryptophan, which is a precursor to
the neurotransmitter serotonin and the neurosecretory hormone melatonin,
which have been shown to play a role in regulating neurobehavioral effects
such as appetite, sleeping-waking rhythm, pain perception, mood, anxiety
and stress control.
PRODUCT CHARACTERISTICS
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A highly purified source of
bovine alpha-lactalbumin
(similar to the main protein
found in human milk)
High in tryptophan and
cysteine
Excellent nutritive value
High quality, complete protein
Fully soluble
Bland, neutral taste
Lactose free
Low in minerals
APPLICATIONS
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ALPHA-LACTALBUMIN AND INFANT FORMULA
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The nutrient composition of human milk is the “gold standard” for infant formula development. Whey proteins are an ideal protein source to add to infant formulas to match the
high concentration of whey proteins found in human milk and to take advantage of specific health benefits associated with specific whey proteins. D a vi s c o ’s Al p h a - l a c ta l b u m i n is the most highly purified source of bovine alpha-lactalbumin, and is one of the primary proteins in human breast milk. Al p h a - l a c ta l b u m i n can be used to improve the
overall amino acid composition of an infant formula, allowing for a lower total protein
level. The most desirable aspect of alpha-lactalbumin is its
high concentration of the limiting amino acid tryptophan
(4.8g/100g protein). A low tryptophan level in infant formula is a typical result of total protein reduction, thus the
need for the addition of alpha-lactalbumin. Recent research
has also shown that alpha-lactalbumin increases calcium
and zinc absorption, which is desirable. An appropriate use
level of alpha-lactalbumin is 20-25% of the protein content
of the formula.
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Nutritional and dietary
supplements
Protein fortified beverages
Lactose free and reduced
carbohydrate/fat/calorie
foods
Dry mixes
Nutrition bars
Infant formula
Renal diet foods
Al p h a - l a c ta l b u m i n is suitable for
use in formulas for preterm
infants. The protein content of
these formulas is higher than that
of regular formulas, i.e. about 2.83.0g per 100 calories. The advantages of Alpha-lactalbumin cited
above are applicable and even
more important for preterm infant
formulas.
Al p h a - l a c ta l b u m i n is an excellent
source of whey protein for lactosefree formulas, and allows the manufacturer to make the “lactosefree” claim.
Alpha-lactalbumin and Tryptophan
Alpha-lactalbumin is a rich source of the
amino acid tryptophan, that has been
shown in studies to improve sleep quality1, cognitive performance under stress2,
and mood under stress3.
Davisco’s alpha-lactalbumin contains
4.8g tryptophan per 100g protein.
Tryptophan is the least abundant amino
acid in the diet4. Tryptophan is the precursor to the neurotransmitter, serotonin. Serotonin has been shown to
have a positive impact on mood, anxiety
and stress control.
Tryptophan Content for Various Protein Sources
g TRYPTOPHAN/100g PROTEIN
DAVISCO’S Alpha-lactalbumin
®
4.8
BiPRO (Whey Protein Isolate)
2.7
Whey Protein Concentrate 80%
2.1
Human Milk
1.9
Egg White
1.5
Calcium Caseinate
1.3
Sodium Caseinate
1.3
Wheat
1.3
Soy Protein Concentrate
1.3
Whole Egg
1.2
Acid Casein
1.1
Soy Protein Isolate
1.1
Beef
1.1
Turkey
1.1
Source: Genesis R&D Version 7.33
(USDA National Nutrient Database, ingredient manufacturers and reference data)
ALPHA-LACTALBUMIN AND RENAL DIETS
Al p h a - l a c ta l b u m i n is a very high quality, complete protein. Al p h a - l a c ta l b u m i n has a PDCAAS (Protein Digestibility
Corrected Amino Acid Score) of 1.0. Alpha-lactalbumin is high in branched chain amino acids (BCAAs).
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Potential to increase BCAAs lost in dialysis to build and maintain muscle.
May improve mood due to the high level of tryptophan.
May promote healthy immune system by increasing glutathione levels.
D a vi s c o ’s Al p h a - l a c ta l b u m i n has low levels of phosphorus, calcium and potassium (see chart below).
Protein Comparison*
Davisco’s
Alpha-lactalbumin1
BiPRO2
Caseinate
WPC 80%
Soy Protein Isolate
Egg
Beef
Gelatin
Phosphorous (mg)
Sodium (mg)
Potassium (mg)
Calcium (mg)
BCAAs (g)
60
950
30
55
19.2
75
Varies
200
776
831
189
39
600
Varies
115
1005
523
50
196
60
Varies
450
81
493
308
16
130
Varies
750
178
231
17
55
21.2
17.8
17.4
15.1
10
4.5
7.9
* Values per 100g product; will vary by product and manufacturer.
1Davisco’s Alpha-lactalbumin typical nutrient information and amino acid profile 06E-0427
2BiPRO® typical nutrient information and amino acid profile 06E-0427
REFERENCES
1Markus, C. R., L. M. Jonkman, J. H. C. Lammers, N. E. P. Deutz, M. H. Messer, and N. Rigtering.
2005. Evening Intake of Alpha-Lactalbumin Increases Plasma Tryptophan Availability and Improves
Morning Alertness and Brain Measures of Attention. American Journal of Clinical Nutrition 81:
1026-33.
2Markus, C. R., B. Olivier, and E. H. F. deHaan. 2002. Whey Protein Rich in Alpha-Lactalbumin
Increases the Ratio of Plasma Tryptophan to the Sum of the Other Large Neutral Amino Acids and
Improves Cognitive Performance in Stress-Vulnerable Subjects. American Journal of Clinical
Nutrition 75: 1051-6.
3Markus, C. R., B. Olivier, G. E. M. Panhuysen, J. Van der Gugten, M. S. Alles, A. Tuiten, H. G. M.
Westenberg, K. Fekkes, H. F. Koppeschaar, and E. E. H. de Haan. 2000. The Bovine Protein aLactalbumin Increases the Plasma Ratio of Tryptophan to the Other Large Neutral Amino Acids,
and in Vulnerable Subjects Raises Brain Serotonin Activity, Reduces Cortisol Concentration, and
Improves Mood Under Stress. American Journal of Clinical Nutrition 71: 1536-44.
4Young, L.S., S. Stoll. 2003. Proteins and Amino Acids. In: Matarese, L.E. and M.M. Gottschlich,
eds. Contemporary Nutrition Support Practice. 2nd ed. New York, NY: Saunders; 94-104.
11000 West 78th Street Suite 210, Eden Prairie, Minnesota 55344 | PHONE: 952-914-0400 FAX 952-914-0887
www.DaviscoFoods.com
© 2007 Davisco Foods International, Inc. All Rights Reserved.
Glycomacropeptide(GMP)
Bioactive Whey Protein
Davisco’s
GMP offers
solutions
for better
health and
nutrition.
GMP may
stimulate the
body to produce
CCK-protein
released after
eating that gives
one a sense of
satiety.
Glycomacropeptide(GMP) is a
highly bioactive whey protein with
superior purity. Davisco Foods
International, Inc. has developed a
unique process by which a purified form of glycomacropeptide is
isolated from the whey after cheesemaking. The result is a light colored, mild tasting, free
flowing powder ideal for usage in both functional foods and beverages, and dietary supplements.
GMP is a casein-derived whey peptide. When milk is treated with chymosin during
cheesemaking, the milk protein (Κ-casein) is hydrolyzed into two peptides. The larger
peptide containing the amino acid residues 1-105 is called para-Κ-casein, which becomes
part of the cheese curd, while the smaller peptide containing amino acid residues 106-169
becomes soluble and part of the whey. The peptide is relatively small, with a molecular
weight of 8000 Daltons, however due to glycosylation its actual size can range from
25000 to 30000 Daltons. There are two major variants of GMP, variant A and variant B,
which differ in two amino acids. Different abbreviations are used to identify GMP, but all
refer to the same molecule found in whey. CMP is the abbreviation for caseinmacropeptide, cGMP is used as a more descriptive designation of casein-glycomacropeptide. It is
sometimes also referred to as CDP (casein-derived peptide) or CGP (caseinglycopeptide)
to identify its origin.
PRODUCT CHARACTERISTICS
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Highly purified source
of glycomacropeptide
Low in the amino acid
phenylalanine (Phe)
May stimulate the body
to produce CCK – the
protein released after
eating that gives a sense
of satiety
Role in tooth
remineralization and
dental plaque reduction
Fully soluble
Bland, neutral taste
Lactose free
APPLICATIONS
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Beverages
Nutrition bars
Medical foods (PKU)
Diet foods
Oral care products
Dietary supplements
GMP AND SIALIC ACID
GMP has many unique characteristics compared to other whey proteins. The “glyco”
portion of its name refers to the saccharide groups that are attached to the peptide
backbone of the molecule. Researchers have identified five different heterogeneous sugar
chains related to GMP derived from mature bovine milk. The most prominent of these is N-acetylneuraminic acid, commonly known as sialic acid.
The glycolysation or the amount of sialic acid of GMP varies widely and is
GEL ELECTROPHORESIS OF DAVISCO’S GMP
affected by the manufacturing process. Davisco’s GMP has a high level of
purity and contains approximately 8.5% sialic acid on a GMP basis.
GMP AND AMINO ACIDS
GMP differs from other whey proteins in its amino acid profile. The uniqueness of GMP is the low levels of aromatic amino acids (phenylalanine,
tryptophan, and tyrosine). GMP also has relatively high amounts of
branched chain amino acids (isoleucine and valine). The combination of
low aromatic amino acids and high BCAAs allows GMP to be an ideal
ingredient in nutritional formulations for people suffering from hepatic
diseases. The low level of phenylalanine in Davisco’s GMP also makes it a
highly desirable nitrogen source in the special diets formulated for
phenylketoneuria patients.
200.0 K
116.0 K
97.0K
MW Standards
Davisco’s GMP
66.0K
45.0K
31.0K
21.5K
14.4K
6.5K
Test illustrating batch consistency among different lots
Glycomacropeptide (GMP)
The effect of GMP on satiety was first hypothesized when Russian scientists at the
Nutrition Institute of the Moscow Academy of Medicine showed that intravenous injection
of GMP in dogs inhibited their gastric secretions and also reduced stomach contractions.1
Several animal and human studies have been performed in the past thirty years with
varying degrees of success establishing the link between GMP and satiety.
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Studies have shown that GMP induced secretion of cholecystokinin (CCK), a group of neuropeptides known to regulate shortterm control of food intake by acting as a satiety signal.2,3
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The efficacy of GMP is dependent on glycosylation. Non-glycosylated GMP had no effect on the basal levels of CCK. Presence of
terminal saccharide chains containing sialic acid is also important for the activity of GMP.3
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The genetic variants of GMP seem
to have different effects on the
CCK production, with A variant
having the greatest effect.3
PKU
Phenylketonuria, or PKU, is a rare,
hereditary, metabolic disorder. PKU
is inherited as an autosomal recessive trait. In the United States,
about one in every 19,000 births
inherit this metabolic abnormality.
Davisco’s purified GMP
contains a minimal amount
of phenylalanine, and may
be useful for formulating
PKU products.
DAVISCO’S GMP Amino Acid Profile
Amino Acid
For a person with normal metabolism, phenylalanine is an essential
amino acid that must be provided in
the diet. However, in a phenylketonuric, dietary phenylalanine cannot
be metabolized in a normal fashion
because of a missing enzyme. As a
result, a person with PKU consuming
a normal diet would accumulate high levels of phenylalanine and its
derivatives, causing the toxicity to the central nervous system and possible brain damage. Special low-phenylalanine diets that provide adequate protein are essential for phenylketonurics. Glycomacropeptide is
the only naturally occuring protein without phenylalanine. Davisco’s
purified GMP is an ideal ingredient in such diets since it contributes a
minimal amount of phenylalanine.
Grams per 100g protein
Alanine
5.5
Arginine
0.5
Aspartic Acid
8.6
Cystine
0.1
Gluamic Acid
20.5
Glycine
1.1
Histidine*
0.3
Isoleucine*‡
10.1
Leucine*‡
2.6
Lysine*
5.9
Methionine*
1.8
Phenylalanine*
0.5
Proline
12.5
Serine
6.1
Threonine*
15.8
Tryptophan
0.0
Tyrosine*
0.1
Valine*‡
8.0
* Essential Amino Acid
‡ Branched Chain Amino Acid
DENTAL CARIES AND PLAQUE
REDUCTION
Plaque and dental caries are a result of
microbial adhesion and activity on the
dental surface. GMP has been shown to
have a protective effect by reducing the
binding of bacteria, such as the
Streptococcus species, on a saliva-covered
tooth model and the inner lining of the
cheek. Scientists believe that by inhibiting
the cariogenic bacteria, GMP reduces
dental plaque and caries.4,5,6
INFANT FORMULATIONS
Bifidobacteria inhibit growth of pathogenic bacteria in the GI tract and are
important for the protection of infants
from gastrointestinal diseases. Although
many factors contribute to the colonization and growth of bifidobacteria, various
studies seem to indicate that GMP may
promote the growth of these beneficial
organisms.7,8
REFERENCES
1Stan, E. Y., S. D. Groisman, K. B. Krasil'shchikov, and M. P. Chernikov. 1983. Effect on K-Casein
Glycomacropeptide on Gastrointestinal Motility in Dogs. Byulleten' Éksperimental'noi Biologii I
Meditsiny 96(7): 10-2.
2Beucher, S., F. Levenez, M. Yvon, and T. Corring. 1994. Effects of Gastric Digestive Products From
Casein on CCK Release by Intestinal Cells in Rat. Journal of Nutritional Biochemistry 5: 578-84.
3Yvon, M., S. Beucher, P. Guilloteau, I. Le Huerou-Luron, and T. Corring. 1994. Effects of
Caseinomacropeptide (CMP) on Digestion Regulation. Reproduction, Nutrition, Development 34:
527-37.
4Aimutis, W. R. 2004. Bioactive Properties of Milk Proteins with Particular Focus on
Anticariogenesis. Journal of Nutrition 134: 989S-95S.
5Janer, C., J. Díaz, C. Peláez, and T. Requena. 2004. The Effect of Caseinomacropeptide and Whey
Protein Concentrate on Streptococcus Mutans Adhesion to Polystyrene Surfaces and Cell
Aggregation. Journal of Food Quality 27: 233-8.
6Neeser, J. R., A. Chambaz, S. Del Vedovo, M. J. Prigent, and B. Guggenheim. 1988. Specific and
Nonspecific Inhibition of Adhesion of Oral Actinomyces and Streptococci to Erythrocytes and
Polystyrene by Caseinoglycopeptide Derivatives. Infection and Immunity 56(12): 3201-8.
7Azuma, N., K. Yamauchi, and T. Mitsuoka. 1984. Bifidus Growth-Promoting Activity of a
Glycomacropeptide Derived From Human K-Casein. Agricultural and Biological Chemistry 48(8):
2159-62.
8Bezkorovainy, A., D. Grohlich, and J. H. Nichols. 1979. Isolation of a Glycopolypeptide Fraction with
Lactobacillus Bifidus Subspecies Pennsylvanicius Growth-Promoting Activity From Whole Human
Milk Casein. American Journal of Clinical Nutrition 32: 1428-32.
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