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Glycomacropeptides (GMPs) are formed as part of whey protein during cheesemaking. They are a protein peptide linked to a sugar molecule. They have unique properties that support digestive health and immunity, in addition to their benefits as a source of protein.
Modern filtration technology enables the removal of cholesterol from whey while preserving the GMPs (18% of whey). Older whey processing technology such as ion exchange leaves the cholesterol and damages the GMPs. Even among newer filtration technologies there are quality differences – with the higher quality preserving more of the bioactive compounds typically found in whey.
It is also possible to specially filter whey protein to concentrate the biologically active immune components (GMPs and immunoglobulins) and tissue repair factors (IGF-1, TGF-B1, TGF-B2). Doing so produces a unique digestive and immune support superfood.
There are five different sugar molecules that comprise different GMPs with the most interesting being sialic acid (also known as N-acetylneuraminic acid), which is around 8% of the GMP sugars. Sialic acid is a typical carbohydrate communication molecule that occupies cell membranes. Infections, including viral infections, use it as a docking station to latch on to and then enter cells. By recognizing sialic acid on the cell surface they know they are attacking a human cell. In the case of a viral infection, it cannot free itself from the sialic acid docking station until it has finished infecting and hijacking the cell.
The production of whey protein from cheese is a rather recent evolutionary event, uniquely providing a food with sialic acid molecules presenting themselves. This means that infections will attack the sialic acid molecule on GMPs. Obviously a GMP is not a living cell, thus tricking the infection into a false attack. Even better, once attached to the GMP the infection cannot free itself, thus binding up the potentially infectious problem for easy removal from the digestive tract with hardly a whimper.
Japanese researchers have shown that sialic acid GMPs will bind to infectious Salmonella and E. Coli in the digestive tract, potently inhibiting bacterial infection. They stated, “Our results indicate GMP to be a promising agent for preventing intestinal infection.”
In addition to its binding and neutralizing properties, GMPs actually assist in immune regulation and repair. Researchers have shown that GMPs can activate lymphocytes to more actively combat infection. They significantly reduce inflammation within the digestive tract, preserving the health of the intestinal epithelial cells. They even help promote immune system efficiency, helping in significant problems such as autoimmune colitis. Collectively these studies show that GMPs have some sort of intelligent operation that helps to manage digestive health in the face of a broad array of potential problems.
Many individuals suffer from imbalanced digestive foreigners that have often become rather hostile and produce all manner of digestive symptoms and discomfort, invariably inflaming the digestive tract lining and setting the stage for health problems beyond the digestive tract. Whey protein and specially filtered whey protein supplements can provide support.
During the cold and flu season there are all manner of germs in the air. A person breathes them in, swallows, and now they are in the stomach. Hydrochloric acid takes the first crack at these germs (which is why antacids are horrid from the view of infection prevention), and then they enter the small intestine. If you have GMPs on board you have a better chance of not getting sick. Specially filtered whey protein is an excellent preventive during the cold and flu season and is highly recommended at the first sign of any unusual digestive symptoms. An ounce of prevention can prevent a week of downtime.
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Modern filtration technology enables the removal of cholesterol from whey while preserving the GMPs (18% of whey). Older whey processing technology such as ion exchange leaves the cholesterol and damages the GMPs. Even among newer filtration technologies there are quality differences – with the higher quality preserving more of the bioactive compounds typically found in whey.
It is also possible to specially filter whey protein to concentrate the biologically active immune components (GMPs and immunoglobulins) and tissue repair factors (IGF-1, TGF-B1, TGF-B2). Doing so produces a unique digestive and immune support superfood.
There are five different sugar molecules that comprise different GMPs with the most interesting being sialic acid (also known as N-acetylneuraminic acid), which is around 8% of the GMP sugars. Sialic acid is a typical carbohydrate communication molecule that occupies cell membranes. Infections, including viral infections, use it as a docking station to latch on to and then enter cells. By recognizing sialic acid on the cell surface they know they are attacking a human cell. In the case of a viral infection, it cannot free itself from the sialic acid docking station until it has finished infecting and hijacking the cell.
The production of whey protein from cheese is a rather recent evolutionary event, uniquely providing a food with sialic acid molecules presenting themselves. This means that infections will attack the sialic acid molecule on GMPs. Obviously a GMP is not a living cell, thus tricking the infection into a false attack. Even better, once attached to the GMP the infection cannot free itself, thus binding up the potentially infectious problem for easy removal from the digestive tract with hardly a whimper.
Japanese researchers have shown that sialic acid GMPs will bind to infectious Salmonella and E. Coli in the digestive tract, potently inhibiting bacterial infection. They stated, “Our results indicate GMP to be a promising agent for preventing intestinal infection.”
In addition to its binding and neutralizing properties, GMPs actually assist in immune regulation and repair. Researchers have shown that GMPs can activate lymphocytes to more actively combat infection. They significantly reduce inflammation within the digestive tract, preserving the health of the intestinal epithelial cells. They even help promote immune system efficiency, helping in significant problems such as autoimmune colitis. Collectively these studies show that GMPs have some sort of intelligent operation that helps to manage digestive health in the face of a broad array of potential problems.
Many individuals suffer from imbalanced digestive foreigners that have often become rather hostile and produce all manner of digestive symptoms and discomfort, invariably inflaming the digestive tract lining and setting the stage for health problems beyond the digestive tract. Whey protein and specially filtered whey protein supplements can provide support.
During the cold and flu season there are all manner of germs in the air. A person breathes them in, swallows, and now they are in the stomach. Hydrochloric acid takes the first crack at these germs (which is why antacids are horrid from the view of infection prevention), and then they enter the small intestine. If you have GMPs on board you have a better chance of not getting sick. Specially filtered whey protein is an excellent preventive during the cold and flu season and is highly recommended at the first sign of any unusual digestive symptoms. An ounce of prevention can prevent a week of downtime.
More...