Aminogen Multiplies Rate of Whey Protein Absorption

September 29, 2008

Adding a specific enzyme system to processed whey protein can double or triple the rate at which the protein is absorbed, according to a new study published in the July issue of the Journal of the International Society of Sports Nutrition.

Adding a specific enzyme system to processed whey protein can double or triple the rate at which the protein is absorbed, according to a new study published in the July issue of the Journal of the International Society of Sports Nutrition.

In the study, researchers analyzed the serum blood levels of free and branched-chain amino acids (BCAAs) in 21 healthy males who consumed 50 g of whey protein. Some of the subjects consumed the protein with Aminogen, a patented, generally recognized as safe (GRAS) plant-based enzyme system supplied by Triarco Industries Inc.

The researchers found that the Aminogen-supplemented group experienced a 220–350% increase in the rate of protein absorption compared to the control group. That translated into a 100% increase in the amount of free amino acids and a more than 250% increase in the amount of BCAAs. The researchers also found that Aminogen boosted nitrogen retention by 32%.

“Increasing the absorption rate is key for whey protein consumers who are concerned about the effects processing may have on bioavailability and want to maximize the benefits of their protein intake,” said Triarco director of research and development Mark Anderson, PhD, one of the study’s authors.

“Our results confirm that what Aminogen does is allow your body to absorb more amino acids and retain more nitrogen from whey protein concentrate,” Anderson added. “It does this by accelerating absorption before the protein moves farther along the digestive tract, where nutrient absorption does not occur.”

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