Hydrolyzed casein proteins
Hydrolyzed casein proteins are the predigested protein formulation par excellence in clinical nutrition (from where they come) both in terms of digestibility, speed of absorption, nitrogen retention, compared to all dairy-derived protein supplements (and not only).
They contain all the 20 amino acids necessary for the most efficient protein synthesis, and they support it through a very high quantity of di- and tri-peptides, small molecules that do not require digestion and breaking down but which are rapidly absorbed through a "preferential transport route" from the intestinal mucosa. From the intestine they pass directly and almost instantly to the muscles.
Hydrolysed milk proteins (from both whey and casein) are a product created by the food industry for clinical nutrition, in order to combat malnutrition due to certain pathological problems (especially for newborns who often have problems with malabsorption or intolerance to milk proteins).
The particular process of enzymatic hydrolysis that breaks down the chains of casein proteins renders them "predigested" and "virtually" definable as "lactose & fat free", since they exhibit an extraordinary solubility even in very little liquid.
Why can casein proteins become an important supplement also for athletes?
Theories, dogmas and commercial manipulations have made all kinds of claims... let's try to get some clarity. Ideally, science tells us to make the most of the phase of maximum efficiency ofamino acid absorption during and immediately after training (the trigger for protein synthesis).
During physical exercise, however, the effective digestive capacity of the human body is reduced due to a limited blood supply to the organs, the strong expenditure of energy and engagement of the nervous system, as well as an inflammatory state that is not exactly favourable.
So how can the famous "anabolic window" be facilitated in the moments after training? The peculiar characteristic of hydrolyzed casein proteins is that they can be absorbed without the need to digest food and having a rapid influx of amino acids in the blood, which are available to the muscles, providing greater "protection" during training and reducing muscle damage (if it is used before or during the session).
All this by promoting the protein synthesis that we are going to stimulate, proving to be a substantial support to the activation of the post-trainingrecovery, healing and reconstruction processes of muscle fibres. The effectiveness of hydrolyzed casein proteinshas been demonstrated in several human studies thatevidenced:
- Enhanced physical performance and endurance (reduced fatigue time);
- Stimulation of protein synthesis during and after exercise;
- Acceleration of muscle recovery and reduction of DOMS (delayed onset muscle soreness);
- Increase in post-workout insulin secretion, which has been shown to increase glucose uptake and glycogen synthesis in muscle cells.
What are the hydrolysed caseins specifically composed of?
Thanks to very particular hydrolysis enzymatic processes, from a technical-scientific point of view hydrolysed caseins are the absolute best form of protein supplement since they have an extremely high concentration (80%) of di- and tri-peptides of the molecular weight below 300 Daltons, unlike "whole" proteins such as the isolated or concentrated serum, characterised instead by long chains that need to be digested to be broken down.
This characteristic, which makes them extremely unique from the point of view of rapid absorption and bioavailability, ensures that this mixture is extraordinarily soluble - due to the enzymatic hydrolysis of milk casein - but they also have a very bitter and unpleasant taste and they can foam when the powder is mixed into the liquid. This characteristic feature is directly proportional to the degree of hydrolysis achieved by the splitting of the polypeptide chains and has always limited their use, even in the nutritional-paediatric field from where they come.
It is important to remember that any addition of various "flavourings and sweeteners" will NEVER completely change the perception of a bitter taste.
If the palate finds "pleasant" protein hydrolysates, without the typical pungent bitter taste, it would mean that they are not true hydrolysates or else they have been adulterated by other elements. The same is true for those expecting or looking for a protein supplement where the taste-aroma component is just as essential as the unique functional properties. I would advise these people to choose something else.
We are talking here about an excellent protein supplement, the best science has to offer, intentionally kept without aroma to ensure the maximum concentration of raw material without alterations. This kind of product is suitable only for those who understand, appreciate and perceive its real value.
How hydrolyzed casein proteins works
Here we are providing an excellent product for those seeking the ultimate in muscle recovery. We supply the muscles with the plastic material necessary for their protection and reconstruction in an extremely rapid manner as the di- and tri-peptides follow a differentiated absorption process (thanks to a specific PEPT-1 Carrier), which puts them more quickly into the bloodstream flow of these same free amino acids.
All this, without having to undergo any previous digestive process that could disturb our body that is already engaged in training - unlike "whole" proteins that require digestion. During training our body is subjected to a strong expenditure of energy and a massive blood flow to the muscles, where there is a heavyinvolvement of the nervous and immune systems, as well as the intervention of stress hormones and the generation of an acute inflammatory state. This situation is not at all favourable to the introduction of food or in any case nutrient elements that immediately engage the digestive tract. At the same time, it is necessary to place the organism in a state of recovery and make sure that it has everything it needs to synthesise new proteins, restore glycogen, rehydrate, etc...
Hydrolyzed casein proteins subjected to this particular hydrolysis enzymatic process result in a concentration of amino acids (mostly in the form of di- and tri-peptides), they bypass the gastric tract with extreme rapidity and completely available, obtaining a powerful protein synthesis. An optimal plastic "material" that clinical nutrition research has also made available for greater muscle recovery for athletes.
After all, returning to basic concepts, muscle growth is based on maximising the maintenance of a positive state of nitrogen retention. Everything focuses on that, and we now know, in an ever more comprehensive way, that the optimisation of the pre-, during and post-workoutperiods for the athlete are crucial "drivers" for muscle growth.
Muscles are damaged during training, stress is created and a hormonal and metabolic environment creates muscle catabolism. All we have to do is get our body out of this situation as soon as possible and we can do it with the help of rapidly digestible proteins, with high bioavailability and nitrogen retention power.
Recommendations for use
- Beginners: 5-10 gr hydrolysed during and/or after training.
- Hardcore/expert (above 90kg): 15-30 gr during and/or after training
