BiPROHigh quality,pure wheyproteinisolate,BiPRO,containssuperiorfunctionality,solubility,nutritiveproperties andclean flavor.

WheyProtein Isolate

BiPRO whey protein isolate(WPI) is the first of a newgeneration of dairy ingredi-ents which combine superiornutrition, enhanced func-tionality, complete solubility,and neutral flavor. BiPRO isa completely natural, uniquedairy protein produced from pasteurized whey through proprietary selective ion-exchange technology. The unique ion-exchange process selects the primaryfunctional and nutritional proteins – beta-lactoglobulin and alpha-lactalbumin –for isolation and spray drying. In their pure form these functional whey proteingroups can be used to replace much larger quantities of caseinates, soy protein,WPC, egg whites, or gelling agents. Thus in formulas where nutrition, high gelstrength, viscosity, aeration, water binding, or solubility are crucial, BiPRO canradically improve the nutrition and flavor of any food or beverage. BiPROprovides the competitive edge, in terms of nutrition, functionality and flavor,for the introduction of successful, new products.

Whey protein is a high quality protein source derived from milk and is theco-product in the manufacture of cheese. Whey protein is a collective term thatdescribes the cow’s milk proteins that are soluble in the low pH environmentcreated 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 madeup 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 repairmuscles and bones, toprovide a source ofenergy, and to controlmany of the importantprocesses in the bodyrelated to metabolism.

PRODUCT CHARACTERISTICS� Excellent nutritive value� High quality, complete protein� Source of branched chain

amino acids (BCAA)� Fully soluble; stable in bever-

ages over a wide pH range� High gel strength� Bland, neutral taste� Carbohydrate free; typically

contains less than 0.5g lactoseper 100g powder

� Fat free; typically contains lessthan 0.5g fat per 100g powder

APPLICATIONS� Beverages� Bakery products� Dry mixes� Infant formula� Frozen desserts and ice cream� Nutrition bars� Dairy products� Nutritional products� Nutritional supplements� Lactose free and reduced car-

bohydrate/fat/calorie products

The ideal proteinfor use in an evergrowing numberof nutritionalareas includingphysical perform-ance, weightmanagement,infant nutrition,and immunity.

Protein TypeWhey Protein

Whole Egg

Soy ProteinConcentrate

Beef Protein

Wheat Gluten

ProteinDigestibility

Corrected Amino Acid Score(PDCAAS)

Amino Acid Score

ProteinEfficiency

Ratio(PER)

BiologicalValue(BV)

ProteinDigestibility

%(PD)

1.00

1.00

1.00

1.00

0.92

0.25

1.14

1.21

1.00

0.99

0.94

0.47

3.2

3.8

2.5

2.2

2.9

NA

100

88-100

80

74

80

54

99

98

99

95

98

91

1 2

Source: Protein Quality Evaluation, Report of the Joint FAO/WHO Consultation Reference Manual for U.S. Whey Products, 2 Edition, U.S. Dairy Export Council 12 nd

Casein

BiPRO offers the high-est quality, completeprotein for nutritionalapplications.Independent laborato-ries report a PDCAAS(Protein DigestibilityCorrected Amino AcidScore) of 1.14 (reportedas 1.0), a score thatexceeds those reportedfor caseinates and soyprotein.

PHYSICAL PERFORMANCE AND BIPROWhey protein initially gained popularity in sports nutrition productsas a source of high quality protein and as a rich source of thebranched chain amino acids (BCAA) isoleucine, leucine and valine,necessary for building muscle and lean body mass, and improvingbody composition and enhancing athletic performance. BiPRO is asoluble, easy to digest whey protein that is quickly absorbed intothe body to start rebuilding and repairing lean muscle tissue.

WEIGHT MANAGEMENT AND BIPROBiPRO is a pure source of protein with little carbohydrate and fat,making it an ideal protein source for higher protein, lower carbohy-drate/fat and low glycemic index diets. Protein helps to stabilizeblood glucose levels by slowing the absorption of glucose into thebloodstream. This may reduce hunger by lowering insulin levelsand making it easier for the body to burn fat. BiPRO is also rich inthe amino acid leucine, which research has proven to preserve leanmuscle tissue while promoting fat loss.1

IMMUNITY AND BIPROBiPRO helps support the immune system by helping to increase lev-els of the antioxidant, glutathione, which is required by the bodyfor a healthy immune system. This is very important in regulatingimmune responses in the body so they are appropriate in improvingoverall general health but not excessive (i.e. allergic reactions). Thesulfur-containing amino acids present in high levels within wheyprotein (in particular cysteine) enhance the production of glu-tathione which is a very important natural antioxidant produced inthe human body and part of an effective baseline immunity withinthe body. The immune system is one of the least understood and

most important aspects in preventative and active disease fightingin the body. Whey proteins appear to enhance the body’s immunesystem integrity and lend to better overall health.

INFANT FORMULA AND BIPROThe nutrient composition of human milk is the “gold standard” forinfant formula development. Whey proteins are an ideal proteinsource to add to infant formulas to match the high concentration ofwhey proteins found in human milk and to take advantage of spe-cific health benefits associated with specific whey proteins. BiPROis a pure, complete, high quality and highly digestible whey proteinisolate with an excellent amino acid profile, containing all of theessential and nonessential amino acids, which can improve theoverall protein quality of an infant formula and lower the total pro-tein content. BiPRO can be used to replace demineralized whey inregular infant formula on a protein basis. BiPRO is rich in trypto-phan (2.7g/100g protein), which may increase the tryptophan con-tent of the formula, which is very desirable. BiPRO contains verylittle glycomacropeptide. For this reason, it would not increase thelevel of threonine in the plasma as regular demineralized wheywould. The extremely low levels of residual minerals, milkfat andlactose allow the manufacturer better control of the mineral salts,vegetable oils and carbohydrates to add to the formula. BiPRO issuitable for use in formulas for preterm infants. The protein con-tent of these formulas is higher than that of regular formulas, i.e.about 2.8-3.0g per 100 calories. The advantages of BiPRO citedabove are applicable and even more important for preterm infantformulas. BiPRO is an excellent whey protein source for lactose-free infant formulas, allowing the manufacturer to make the“lactose-free” claim.

Nutritional Properties of BiPROBiPRO is a high quality, complete protein that delivers all of theessential amino acids needed by the human body, without carbohy-drates and fat. In addition to providing protein to the diet, manyother health benefits have been attributed to consumption of wheyprotein. Whey protein has been proven to have a positive effect in anumber of areas including physical performance, weight management,immunity, and infant nutrition.

BiPROWheyProtein Isolate

REFERENCES

1Layman, D. K. 2002. Role of Leucine in Protein MetabolismDuring Exercise and Recovery. Canadian Journal of AppliedPhysiology 27(6): 646-62.

2Aguilera, J. M. 1995. Gelation of Whey Proteins. Food Technology49: 83-9.

SOLUBILITYWhey proteins in their native form are 100% soluble. BiPRO isfully soluble over the pH range 2.0 to 9.0. Solubility of protein iscritical for beverage application development.

GELATIONGelation occurs when native globular whey proteins are denatured(unfolded) in the presence of heat. The denatured proteins aggre-gate and form three-dimensional matrices that entrap and holdwater. Heat induced gelation depends on many factors: composi-tion of the protein, extent of denaturation, pH, temperature of heattreatment, protein concentration, heating rate, ionic strength andpresence of specific ions.2 Beta-lactoglobulin is the primary gellingprotein in whey protein, and a major portion of the protein presentin BiPRO.

FOAMINGWhey protein has two functions in the formation of foams. It actsas a surfactant to reduce the tension at the air/liquid interface, andit forms a continuous cohesive film at the interface, which stabilizesthe foam bubbles. BiPRO has excellent foaming properties (foamoverrun and foam stability).

Functional Properties of BiPROIn their native form, proteins from whey are 100% soluble. During processing, the environment around the proteins changes. These pro-cessing conditions (i.e., heat, pH, ionic strength, etc.) can cause the proteins to modify their conformation or shape, resulting in varyingdegrees of denaturation or modification. Denaturated proteins behave differently than native state proteins. Some of the differences aremanifested in the ability to gel, bind water, thicken, foam, emulsify, form films, etc. Depending on the application, it is possible to exploitthese functional properties by controlling the modification of the proteins in a "controlled denaturation."

Typical BiPRO Solubility at Room Temperature: 3% w/v Solutions100

90

80

70

60

50

40

30

20

10

02.0 3.0 4.0 5.0 6.0 7.0 8.0

pH

PercentSolubleProtein

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© 2007 Davisco Foods International, Inc. All Rights Reserved.www.DaviscoFoods.com

BioZateA newgenerationof wheyproteinhydrolysatesenhanced tomeetspecificcustomerneeds.

HydrolyzedWheyProtein

PRODUCT CHARACTERISTICS� Excellent nutritive value� High quality, complete pro-

tein� Fully soluble� Lactose free� Source of bioactive and func-

tional whey peptides� Slightly bitter

APPLICATIONS� Nutritional supplements for

cardiovascular health� Protein fortified nutrition

bars� Protein fortified beverages� Bakery products� Dairy products� Dry mixes� Nutritional products

Davisco Foods International,Inc. produces the world’spurest whey proteins. Newtechnical advancements,developed by Davisco, makeit possible to preciselyspecify biological andfunctional attributes. Thisnew generation of hydrolyzed whey proteins enhances our line of standard wheyprotein products to meet specific customer needs.

BioZate is a new generation of hydrolyzed whey proteins. BioZate is a line ofhydrolyzed whey proteins containing smaller peptides for ease of digestion andabsorption. Hydrolyzed whey protein is whey protein that has been broken downinto smaller pieces, similar to our body’s digestive system, to produce peptides.These whey peptides have unique functional and nutritional (bioactive) properties.

Foaming, gelation,& emulsificationcharacteristics inwhey proteinhydrolysates arehighly specific,increasing thefunctional andnutritional value.

DESCRIPTIVE FEATURES OF AN ENZYMATIC HYDROLYSATEEnzymatic hydrolysis is a process based on the use of proteases for the modification (breakdown) of proteins.Three major features typically describe an enzymatic hydrolysate:

1) Degree of Hydrolysis (DH)2) Amino Nitrogen/Total Nitrogen (AN/TN) Ratio3) 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 fiftypercent DH measurement may not mean that fifty percent of the protein is hydrolyzed. Rather, it may mean that a particular enzyme has hydrolyzed fiftypercent of the available bonds for that specific enzyme. The measurement shows the number of specific peptide bonds broken in hydrolysis as a percent ofthe total number of specific peptide bonds present in the intact protein.

AMINO NITROGEN/TOTAL NITROGEN (AN/TN) RATIOThe 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 bedetermined by the Formol titration method. Formol titration measures the amino groups in a protein or a protein hydrolysate. Upon enzymatic hydrolysisof the peptide bonds in a protein, new amino groups are released - one amino group for each peptide bond broken. The number of newly formed aminogroups causes a linear increase in the amino nitrogen (AN) as determined by the Formal titration method. Dividing the AN by TN and multiplying by 100gives 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 thanzero 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 benoted that the amino nitrogen (AN) determined by the Formol titration method does not represent the free amino acids present in the hydrolysate. It merelyestimates 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 adescription does not properly characterize the hydrolyzed proteins. Since the functional andnutritional properties of the protein hydrolysates are affected by the peptides of different sizes, itis important to understand the molecular weight distribution (MWD) profile. The molecularweight 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 con-ditions such as the column, detector and mobile phases. This method separates peptides in aHPLC column according to their molecular weight. It is important to minimize the interactionof 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 beemphasized that MWD profiles of different hydrolysates must always be measured under one setof conditions; results obtained from different methods cannot be compared directly. Solubility ofpeptides in the buffer solutions used in the analysis has a significant impact on the MW profileobtained. MW profiles given on specification sheets and brochures are intended to characterizehydrolysates and compare them with each other, and do not represent absolute molecularweights. The molecular weight distribution for BioZate 1 and BioZate 3 are shown here.

BioZate Hydrolyzed Whey ProteinStructure 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 enzymeused and processing conditions, smaller chains of amino acids and different amino acidsequences are produced by the process. These hydrolyzed protein chains determine thenutritional and functional characteristics of hydrolyzed whey proteins.

BBiiooZZaattee 11 is a Bioactive Peptide System™. It is a highly purified, bioavailable, hydrolyzed wheyprotein that contains specific natural bioactive whey protein peptides produced through a highlycontrolled process. BioZate 1 helps maintain blood pressure levels (Figures 1 and 2), cholesterollevels (Figure 3), and C-Reactive Protein (hs-CRP) levels (Figure 4) that are already within the nor-mal range1,2. BioZate 1 also contributes protein to the diet, which may increase the body’s metabol-ic rate and nutrient balance. A higher protein diet may contribute to body fat losses.

BBiiooZZaattee 33 is a highly purified, hydrolyzedwhey protein that contains a unique molecularweight profile. The addition of BioZate 3 toprotein bars results in softer textured bars overtime under different storage conditions (Figure5).

REFERENCES

1Pins, J. J., and J. M. Keenan. 2006. Effects of Whey Peptides onCardiovascular Disease Risk Factors. The Journal of ClinicalHypertension 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

© 2007 Davisco Foods International, Inc. All Rights Reserved.www.DaviscoFoods.com

Alpha-lactalbuminDavisco’s Alpha-lactalbuminis the purest,isolated form of bovine alpha-lactalbumincommercially available.

Whey Protein Isolate

Davisco’s alpha-lactalbu-min is the purest, isolatedform of bovine alpha-lac-talbumin commerciallyavailable. Alpha-lactal-bumin is the primary pro-tein in human milk, andis therefore extremely important for infant nutrition. The structure ofalpha-lactalbumin is well known and is composed of 123 amino acids and4 disulfide bridges. The molecular weight of alpha-lactalbumin is 14.2kDaltons. Bovine alpha-lactalbumin has a high homology with humanalpha-lactalbumin. Alpha-lactalbumin is a calcium-binding protein thatmay have a role in calcium transport. Alpha-lactalbumin is rich in theamino acid cysteine, which is a building block of glutathione, a powerfulantioxidant in the body that plays an important role in immunity. Alpha-lactalbumin is rich in the amino acid tryptophan, which is a precursor tothe neurotransmitter serotonin and the neurosecretory hormone melatonin,which have been shown to play a role in regulating neurobehavioral effectssuch as appetite, sleeping-waking rhythm, pain perception, mood, anxietyand stress control.

ALPHA-LACTALBUMIN AND INFANT FORMULAThe nutrient composition of human milk is the “gold standard” for infant formula devel-opment. Whey proteins are an ideal protein source to add to infant formulas to match thehigh concentration of whey proteins found in human milk and to take advantage of spe-cific health benefits associated with specific whey proteins. DDaavviissccoo’’ss AAllpphhaa--llaaccttaallbbuu--mmiinn is the most highly purified source of bovine alpha-lactalbumin, and is one of the pri-mary proteins in human breast milk. AAllpphhaa--llaaccttaallbbuummiinn can be used to improve theoverall amino acid composition of an infant formula, allowing for a lower total proteinlevel. The most desirable aspect of alpha-lactalbumin is itshigh concentration of the limiting amino acid tryptophan(4.8g/100g protein). A low tryptophan level in infant for-mula is a typical result of total protein reduction, thus theneed for the addition of alpha-lactalbumin. Recent researchhas also shown that alpha-lactalbumin increases calciumand zinc absorption, which is desirable. An appropriate uselevel of alpha-lactalbumin is 20-25% of the protein contentof the formula.

PRODUCT CHARACTERISTICS� A highly purified source of

bovine alpha-lactalbumin(similar to the main proteinfound in human milk)

� High in tryptophan andcysteine

� Excellent nutritive value� High quality, complete pro-

tein� Fully soluble� Bland, neutral taste� Lactose free� Low in minerals

APPLICATIONS� Nutritional and dietary

supplements� Protein fortified beverages� Lactose free and reduced

carbohydrate/fat/caloriefoods

� Dry mixes� Nutrition bars� Infant formula� Renal diet foods

The richest sourceof natural tryptophan, theprecursor to theneurotransmitter,serotonin.Serotonin hasbeen shown tohave a positiveimpact on mood,anxiety and stresscontrol.

AAllpphhaa--llaaccttaallbbuummiinn is suitable foruse in formulas for preterminfants. The protein content ofthese formulas is higher than thatof regular formulas, i.e. about 2.8-3.0g per 100 calories. The advan-tages of Alpha-lactalbumin citedabove are applicable and evenmore important for preterm infantformulas.

AAllpphhaa--llaaccttaallbbuummiinn is an excellentsource of whey protein for lactose-free formulas, and allows the man-ufacturer to make the “lactose-free” claim.

Alpha-lactalbumin and Tryptophan

ALPHA-LACTALBUMIN AND RENAL DIETSAAllpphhaa--llaaccttaallbbuummiinn is a very high quality, complete protein. AAllpphhaa--llaaccttaallbbuummiinn has a PDCAAS (Protein DigestibilityCorrected Amino Acid Score) of 1.0. AAllpphhaa--llaaccttaallbbuummiinn is high in branched chain amino acids (BCAAs).

� 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.

DDaavviissccoo’’ss AAllpphhaa--llaaccttaallbbuummiinn has low levels of phosphorus, calcium and potassium (see chart below).

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 is a rich source of theamino acid tryptophan, that has beenshown in studies to improve sleep quali-ty1, cognitive performance under stress2,and mood under stress3.

Davisco’s alpha-lactalbumin contains4.8g tryptophan per 100g protein.Tryptophan is the least abundant aminoacid in the diet4. Tryptophan is the pre-cursor to the neurotransmitter, sero-tonin. Serotonin has been shown tohave a positive impact on mood, anxietyand stress control.

Protein Comparison*

Phosphorous (mg) Sodium (mg) Potassium (mg) Calcium (mg) BCAAs (g)

Davisco’s Alpha-lactalbumin1 60 950 30 55 19.2

BiPRO2 75 600 60 130 21.2Caseinate Varies Varies Varies Varies 17.8WPC 80% 200 115 450 750 17.4Soy Protein Isolate 776 1005 81 178 15.1Egg 831 523 493 231 10Beef 189 50 308 17 4.5Gelatin 39 196 16 55 7.9* Values per 100g product; will vary by product and manufacturer.1Davisco’s Alpha-lactalbumin typical nutrient information and amino acid profile 06E-04272BiPRO® 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 ImprovesMorning 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-LactalbuminIncreases the Ratio of Plasma Tryptophan to the Sum of the Other Large Neutral Amino Acids andImproves Cognitive Performance in Stress-Vulnerable Subjects. American Journal of ClinicalNutrition 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 a-Lactalbumin Increases the Plasma Ratio of Tryptophan to the Other Large Neutral Amino Acids,and in Vulnerable Subjects Raises Brain Serotonin Activity, Reduces Cortisol Concentration, andImproves 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.

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Davisco’sGMP offerssolutionsfor betterhealth andnutrition.

Glycomacropeptide(GMP)Bioactive Whey Protein

PRODUCT CHARACTERISTICS� Highly purified source

of glycomacropeptide� Low in the amino acid

phenylalanine (Phe)� May stimulate the body

to produce CCK – theprotein released aftereating that gives a senseof satiety

� Role in toothremineralization anddental plaque reduction

� Fully soluble� Bland, neutral taste� Lactose free

APPLICATIONS� Beverages� Nutrition bars� Medical foods (PKU)� Diet foods� Oral care products� Dietary supplements

Glycomacropeptide(GMP) is ahighly bioactive whey protein withsuperior purity. Davisco FoodsInternational, Inc. has developed aunique process by which a puri-fied form of glycomacropeptide isisolated from the whey after cheesemaking. The result is a light colored, mild tasting, freeflowing powder ideal for usage in both functional foods and beverages, and dietary sup-plements.

GMP is a casein-derived whey peptide. When milk is treated with chymosin duringcheesemaking, 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 becomespart of the cheese curd, while the smaller peptide containing amino acid residues 106-169becomes soluble and part of the whey. The peptide is relatively small, with a molecularweight of 8000 Daltons, however due to glycosylation its actual size can range from25000 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 allrefer to the same molecule found in whey. CMP is the abbreviation for caseinmacropep-tide, cGMP is used as a more descriptive designation of casein-glycomacropeptide. It issometimes also referred to as CDP (casein-derived peptide) or CGP (caseinglycopeptide)to identify its origin.

GMP AND SIALIC ACIDGMP 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 sugarchains related to GMP derived from mature bovine milk. The most promi-nent of these is N-acetylneuraminic acid, commonly known as sialic acid.The glycolysation or the amount of sialic acid of GMP varies widely and isaffected by the manufacturing process. Davisco’s GMP has a high level ofpurity and contains approximately 8.5% sialic acid on a GMP basis.

GMP AND AMINO ACIDSGMP differs from other whey proteins in its amino acid profile. The unique-ness of GMP is the low levels of aromatic amino acids (phenylalanine, tryptophan, and tyrosine). GMP also has relatively high amounts ofbranched chain amino acids (isoleucine and valine). The combination oflow 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 ahighly desirable nitrogen source in the special diets formulated forphenylketoneuria patients.

GMP may stimulate thebody to produceCCK-proteinreleased aftereating that givesone a sense ofsatiety.

GEL ELECTROPHORESIS OF DAVISCO’S GMP

MW Standards

Davisco’s GMP

200.0 K

116.0 K97.0K

66.0K

45.0K

31.0K

21.5K14.4K

6.5K

Test illustrating batch consistency among different lots

Glycomacropeptide (GMP)The effect of GMP on satiety was first hypothesized when Russian scientists at theNutrition Institute of the Moscow Academy of Medicine showed that intravenous injectionof 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.

� Studies have shown that GMP induced secretion of cholecys-tokinin (CCK), a group of neuropeptides known to regulate short-term control of food intake by acting as a satiety signal.2,3

� The efficacy of GMP is dependent on glycosylation. Non-glycosy-lated GMP had no effect on the basal levels of CCK. Presence ofterminal saccharide chains con-taining sialic acid is also impor-tant for the activity of GMP.3

� The genetic variants of GMP seemto have different effects on theCCK production, with A varianthaving the greatest effect.3

PKUPhenylketonuria, or PKU, is a rare,hereditary, metabolic disorder. PKUis inherited as an autosomal reces-sive trait. In the United States,about one in every 19,000 birthsinherit this metabolic abnormality.

For a person with normal metabo-lism, phenylalanine is an essentialamino acid that must be provided inthe diet. However, in a phenylke-tonuric, dietary phenylalanine cannotbe metabolized in a normal fashionbecause of a missing enzyme. As aresult, a person with PKU consuming

a normal diet would accumulate high levels of phenylalanine and itsderivatives, causing the toxicity to the central nervous system and pos-sible brain damage. Special low-phenylalanine diets that provide ade-quate protein are essential for phenylketonurics. Glycomacropeptide isthe only naturally occuring protein without phenylalanine. Davisco’spurified GMP is an ideal ingredient in such diets since it contributes a

minimal amount of phenylalanine.

DENTAL CARIES AND PLAQUEREDUCTIONPlaque and dental caries are a result ofmicrobial adhesion and activity on thedental surface. GMP has been shown tohave a protective effect by reducing thebinding of bacteria, such as theStreptococcus species, on a saliva-coveredtooth model and the inner lining of thecheek. Scientists believe that by inhibitingthe cariogenic bacteria, GMP reducesdental plaque and caries.4,5,6

INFANT FORMULATIONSBifidobacteria inhibit growth of patho-genic bacteria in the GI tract and areimportant for the protection of infantsfrom gastrointestinal diseases. Althoughmany factors contribute to the coloniza-tion and growth of bifidobacteria, variousstudies seem to indicate that GMP maypromote the growth of these beneficialorganisms.7,8

DAVISCO’S GMP Amino Acid Profile

Amino Acid GGrraammss ppeerr 110000gg pprrootteeiinn

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

Davisco’s purified GMP contains a minimal amount of phenylalanine, and may be useful for formulating

PKU products.

REFERENCES

1Stan, E. Y., S. D. Groisman, K. B. Krasil'shchikov, and M. P. Chernikov. 1983. Effect on K-CaseinGlycomacropeptide on Gastrointestinal Motility in Dogs. Byulleten' Éksperimental'noi Biologii IMeditsiny 96(7): 10-2.

2Beucher, S., F. Levenez, M. Yvon, and T. Corring. 1994. Effects of Gastric Digestive Products FromCasein 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 ofCaseinomacropeptide (CMP) on Digestion Regulation. Reproduction, Nutrition, Development 34:527-37.

4Aimutis, W. R. 2004. Bioactive Properties of Milk Proteins with Particular Focus onAnticariogenesis. Journal of Nutrition 134: 989S-95S.

5Janer, C., J. Díaz, C. Peláez, and T. Requena. 2004. The Effect of Caseinomacropeptide and WheyProtein Concentrate on Streptococcus Mutans Adhesion to Polystyrene Surfaces and CellAggregation. Journal of Food Quality 27: 233-8.

6Neeser, J. R., A. Chambaz, S. Del Vedovo, M. J. Prigent, and B. Guggenheim. 1988. Specific andNonspecific Inhibition of Adhesion of Oral Actinomyces and Streptococci to Erythrocytes andPolystyrene by Caseinoglycopeptide Derivatives. Infection and Immunity 56(12): 3201-8.

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