Maximising the benefits of exercise.

Fast Dairy Nutrition

NUTR

ITION

Athletes know the value of exercise. For the general population, regular exercise is an essential element for a healthy body and mind, and current guidelines around the globe (Office of Disease Prevention and Health Promotion, 2008; Department of Health, 2011) highlight the beneficial effects for exercise. For athletes, its performance. It’s improving their game, improving their times, helping them win. The margin of victory is getting tighter and tighter. At the 2016 Rio Olympics, in the 100m

finals just 0.1 seconds separated first and third, a 1% difference. In the 100m butterfly final, Joseph Schooling was 1.4% faster than the three athletes awarded the silver with identical times. To win requires consistent focus on all factors associated with performance, and nutrition is a key component. But it’s not just important for people pushing to win at the top level, it’s also important for everyday people, who are often trying to gain the most benefit from their exercise program.

WITHOUT FEEDING THE MUSCLES AFTER EXERCISE, ITS BENEFITS CANNOT BE FULLY OPTIMISED.

Athletes have long known that in order to reap the maximum benefits from time spent performing exercise, it is important to provide quality nutrition. It is well known that a high carbohydrate diet helps improve performance across a wide range of sports (Burke, 2000). However, dietary protein is another nutrient of importance to help promote muscle recovery from exercise.

Muscle is formed from a range of proteins, especially the two major proteins – actin and myosin – major body proteins (Jackson, 1998). Exercise can stimulate the production of muscle proteins for up to 48hrs after exercise. But without food the body will break down more muscle protein than it produces (Biolo et al, 1995), ultimately limiting the benefits of exercise, such as muscle gain. By consuming food after exercise, especially protein, muscle breakdown is blunted and muscle protein synthesis is stimulated even more, resulting in a positive muscle balance (building) (Biolo et al, 1997).

Introduction

The effects of protein and exercise are synergistic, activating the major anabolic pathway within the muscle, known as the mammalian Target of Rapamycin (mTOR). Protein, especially the essential amino acids it provides, stimulates this pathway (Stipanuk, 2007), but it also provides the amino acid building blocks for the muscle to build the new proteins. Research has found that the increase in blood amino acid concentrations is highly correlated to the muscle protein synthesis response (Pennings et al, 2011), which is supported by earlier research that indicated that the extracellular (blood) concentrations of amino acids are an important signal of muscle protein synthesis (Bohé et al, 2003).

Providing additional protein after resistance exercise results in a greater gain of muscle mass, and strength, than when consuming other nutrient sources (Cermak et al, 2012), in both young and old subjects. Most research has focussed on the benefits of protein for resistance exercise; sound reasoning (Moore et al, 2014) exists for the beneficial impact of protein on endurance exercise.

The benefit of protein is reflected in the current protein recommendations for athletes, at least 1.3-2.0g of protein per kilogram bodyweight per day minimum (Phillips and van Loon, 2011), which is 60-200% higher than the minimum recommendation for the general population. But the type of protein can also influence the body’s response to protein. Dairy protein is an optimal source of protein to support the growth and maintenance of muscle. It contains high levels of the essential amino acids required by the body, but it is also able to stimulate muscle protein synthesis to a greater extent than plant proteins, such as soy (Wilkinson et al, 2007; Yang et al, 2012; Tang et al, 2009). Consuming dairy protein in combination with resistance exercise leads to greater adaptations from exercise, such as muscle gains (Hartman et al, 2007; Volek et al, 2013).

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WHEY PROTEIN TRADITIONALLY SEEN AS THE GOLD STANDARD PROTEIN SOURCE

Even within the types of dairy protein, such as casein and whey; whey is thought to promote muscle protein synthesis to a greater extent than casein. Even though both of the proteins are of high nutritional quality, the benefit of whey protein is thought to be due to both its high content of the essential amino acids that stimulate muscle synthesis, but also how the digested amino acids are provided to the body.

Whey protein is classified as a fast protein. This means that the protein from whey is digested in the gut, absorbed and available to the muscle rapidly. In contrast, casein is classified as a slow protein. Casein forms a curd in the stomach which delays digestion and availability of the amino acids, resulting in appearance in the body over a long time period.

It is this combination of both the amino acid composition and the rate of digestion that provides the required amino acids to the muscle as soon as possible after exercise. Because the content of amino acids in the blood are important for the stimulation of muscle protein synthesis, whey consumption results in a greater amino acid response, leading to a higher stimulation of muscle protein synthesis (Burd et al, 2012; Pennings et al, 2011; Tang et al, 2009).

Following exercise, the consumption of whey protein results in high levels of essential amino acids in the blood, and muscle protein synthesis helps to improve recovery and adaptation from exercise. Unlike casein or standard casein products, such as calcium caseinate or MPC, which form a curd in the stomach resulting in slow digestion.

Because of these benefits, whey protein has been seen as the gold standard protein source to maximise post exercise recovery, improve adaptation and help people gain more from their exercise program. As a result a large number of sports products are formulated using whey protein. Other products have relied on caseinate and milk proteins, especially where formulation difficulties limit the ability to use whey (such as high temperature treated products). As a result, the digestion rate is slow, and compromises the rate of amino acids being delivered to the muscle. In an attempt to market these type of products with the same rapid amino acid appearance value proposition as whey proteins, formulators would rely on a protein hydrolysate.

Hydrolysates are products that have been enzymatically broken down in the factory, and this helps speed up the rate of appearance in the body. Especially for casein, as the hydrolysis step prevents the clotting of the protein in the stomach, and enables it to progress through the stomach rapidly, for digestion and appearance in the blood. This approach works well, but hydrolysis also presents substantial problems, with typical hydrolysates being poor tasting, brothy and bitter. Factors that significantly limit their incorporation into general food products, especially products for the general market.

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CLINICAL RESEARCH HIGHLIGHTS

Objective:

The postprandial plasma amino acid response of whey protein is a key component in its ability to stimulate protein synthesis. We aimed to define the postprandial plasma amino acid response of Fast Milk Protein in comparison to standard WPC and standard MPC.

Methods:

Twenty healthy subjects (21-50 years, BMI 20-30km/m2) took part in this double blind, randomised, cross over trial. On two separate occasions, separated by at least one weeks wash out period, the subjects consumed a dose of protein to provide 2.5g of leucine. Blood samples were taken at baseline, +30, +45, +60, +90, and +180 minutes after consumption, centrifuged and stored until analysis. Free amino acids were isolated by deproteinizing plasma by passing through a 100kD filter, derivatized with phenyllisothiocyanate (PITC), and mixed in dissolution buffer. The amino acids analysed by chromatography on a C18 Reverse Phase Column, with detection at 254nm. Statistical analysis by repeated measure analysis of variance, followed by Tukey t-test.

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Whey Protein Concentrate(80% protein)

Fast Milk Protein(85% protein)

Milk Protein Concentrate (85% protein)

A NEW SOLUTION DELIVERING FAST DAIRY NUTRITION

Building upon decades of experience in the manufacture of high quality milk proteins, NZMP have created a new Milk Protein Concentrate (MPC) that is not hydrolysed, maintains high nutritional quality, good cold water solubility, good flavour, and very good heat stability, while significantly increasing the rate of amino acid appearance, taking Milk Protein Concentrate from a slow to a fast protein. Clinical work has shown comparable essential amino acid appearance for Fast MPC relative to Whey Protein and significant improvement over standard MPC.

This product allows for formulation of high quality ready-to-drink beverages, or can be included in dry powder mixes to maximise the rate of delivery of amino acids to the consumer, maximising the benefits of their sports, or general physical activity.

Figure 1. Speed of amino acid appearance in the blood over time.

Results:

There was no differences in postprandial plasma for total amino acids, essential amino acids, branched chain amino acids or leucine, between Fast Milk Protein and standard WPC, but a significant difference to standard MPC. There was no statistically significant differences in the maximum concentration of leucine (µmol/L), the time to maximum leucine (min) or area under the curve (0-180min) between Fast Milk Protein and standard WPC.

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Biolo G, Maggi S P, Williams B D, Tipton K D & Wolfe R R (1995). Increased rates of muscle protein turnover and amino acid transport after resistance exercise in humans. The American Journal of Physiology, 268, E514–E520.

Biolo G, Tipton K D, Klein S & Wolfe R R (1997). An abundant supply of amino acids enhances the metabolic effect of exercise on muscle protein. The American Journal of Physiology, 273, E122–E129.

Bohé J, Low A, Wolfe R R & Rennie M J (2003). Human muscle protein synthesis is modulated by extracellular, not intramuscular amino acid availability: a dose-response study. The Journal of Physiology, 552, 315–324.

Burd N A, Yang Y, Moore D R, Tang J E, Tarnopolsky M A & Phillips S M (2012). Greater stimulation of myofibrillar protein synthesis with ingestion of whey protein isolate v. micellar casein at rest and after resistance exercise in elderly men. The British Journal of Nutrition, 108, 958–962.

Burke L (2000). Nutrition for recovery after competition and training. In Clinical Sports Nutrition (L Burke & V Deakin, eds), pp. 396-427. McGraw-Hill, Roseville.

Cermak N M, Res P T, de Groot L C P G M, Saris W H M & van Loon L J C (2012). Protein supplementation augments the adaptive response of skeletal muscle to resistance-type exercise training: a meta-analysis. The American Journal of Clinical Nutrition, 96, 1454–1464.

Department of Health. Physical Activity, Health Improvement and Protection, Start Active, Stay Active: A Report on Physical Activity from the Four Home Countries’ Chief Medical Officers, 2011 (accessed 5/05/2017) https://www.gov.uk/government/publications/start-active-stay-active-a-report-on-physical-activity-from-the-four-home-countries-chief-medical-officers

Hartman J W, Tang J E, Wilkinson S B, Tarnopolsky M A, Lawrence R L, Fullerton A V& Phillips S M (2007). Consumption of fat-free fluid milk after resistance exercise promotes greater lean mass accretion than does consumption of soy or carbohydrate in young, novice, male weightlifters. The American Journal of Clinical Nutrition, 86, 373–381.

Jackson A (1998). Protein. In Essentials of Human Nutrition (J Mann & A Trusswell, eds), First Edition edn, pp. 51-72. Oxford University Press, New York.

Moore D R, Camera D M, Areta J L & Hawley J A (2014). Beyond muscle hypertrophy: why dietary protein is important for endurance athletes. Applied Physiology, Nutrition, and Metabolism, 11, 1–11.

Office of Disease Prevention and Health Promotion. Physical Activity Guidelines for Americans, 2008 (accessed 05/05/2017) http://health.gov/paguidelines/guidelines

Pennings B, Boirie Y, Senden J M G, Gijsen A P, Kuipers H & van Loon L J C (2011). Whey protein stimulates postprandial muscle protein accretion more effectively than do casein and casein hydrolysate in older men. The American Journal of Clinical Nutrition, 93, 997–1005.

Phillips S M & Van Loon L J C C (2011). Dietary protein for athletes: from requirements to optimum adaptation. Journal of Sports Sciences, 29, S29–S38.

Stipanuk M H (2007). Leucine and protein synthesis: mTOR and beyond. Nutrition Reviews, 65, 122–129.

Tang J E, Moore D R, Kujbida G W, Tarnopolsky M A & Phillips S M (2009). Ingestion of whey hydrolysate, casein, or soy protein isolate: effects on mixed muscle protein synthesis at rest and following resistance exercise in young men. Journal of Applied Physiology, 107, 987–992.

Volek J S, Volk B M, Gómez A L, Kunces L J, Kupchak B R, Freidenreich D J, Aristizabal J C, Saenz C, Dunn-Lewis C, Ballard K D, Quann E E, Kawiecki D L, Flanagan S D, Comstock B A, Fragala M S, Earp J E, Fernandez M L, Bruno R S, Ptolemy A S, Kellogg M D, Maresh C M & Kraemer W J (2013). Whey protein supplementation during resistance training augments lean body mass. Journal of the American College of Nutrition, 32, 122–135.

Wilkinson S B, Tarnopolsky M A, Macdonald M J, Macdonald J R, Armstrong D & Phillips S M (2007). Consumption of fluid skim milk promotes greater muscle protein accretion after resistance exercise than does consumption of an isonitrogenous and isoenergetic soy-protein beverage. The American Journal of Clinical Nutrition, 85, 1031–1040.

Yang Y, Churchward-Venne T A, Burd N A, Breen L, Tarnopolsky M A & Phillips S M (2012). Myofibrillar protein synthesis following ingestion of soy protein isolate at rest and after resistance exercise in elderly men. Nutrition & Metabolism, 9, 57.

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REFERENCES

Fast Dairy NutritionAn overview of the benefits of our NZMP SureProtein™ Fast Milk Protein 4868.

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Formulating a sports beverage with high quality dairy enables manufacturers to provide the best solution for the demanding sports consumer.

ConclusionFormulating with SureProtein™ Fast MPC 4868 enables manufacturers to provide sports consumers the opportunity to maximise their blood amino acids after exercise, and promote rapid recovery after a hard workout.

Whey is already seen as the gold standard for sports protein, thanks to its great essential amino acid content, especially branched chain amino acids, plus its rapid absorption. SureProtein™ Fast MPC 4868 builds upon whey proteins reputation, brings the high quality of MPC, along with the rapid absorption of amino acids, without the compromised taste of hydrolysates.

Disclaimer: The information in this document is designed to give a brief overview of the nature, characteristics and potential benefits of our ingredients as at the date of preparation. It does not constitute representations or warranties as to such characteristics, the functionality, product claims or potential applications of our ingredients and you must assure yourself of these matters having regard to our detailed product specifications, your specific circumstances and applicable market requirements.

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