AOR Advanced Whey - Chocolate

The list of health benefits attributable to whey protein continues to grow. Recent scientific research examining the anti-inflammatory, anti-carcinogenic, cholesterol-lowering and immune system-enhancing effects of whey protein is centred on a potent triad of uniquely distinct whey fractions, namely; Alpha-lactalbumin, Lactoferrin, and Sialic Acid. Advanced Whey from AOR is specifically reinforced with these three fractions. Comes in chocolate, vanilla and unflavoured.

Q: What is the difference between Advanced Whey and Immune Ultra?

A: Immune Ultra contains far more Lactoferrin. 4.8g per serving size vs 400 mg per serving size for Advanced Whey protein

500g Powder AOR04168 Unflavoured
500g Powder AOR04170 Chocolate
500g Powder AOR04169 Vanilla
1KG Powder AOR04128 Unflavoured
1KG Powder AOR04129 Chocolate
1KG Powder AOR04130 Vanilla

Child Appropriate

SUPPLEMENT FACTS:
Serving Size: 1 Rounded Scoop (~27g)

Energy	110 Calories/435 kJ
Calories from Fat	9 Calories/33.5 kJ
Proteins	23.15g
Alpha-lactalbumin	8.5g
Lactoferrin	400mg
Glycomacropeptides (4% Sialic Acid)	7.32g
Carbohydrates	1.4g
Sugars	1.4g
Fiber	0.0g
Fat	1.0g
Saturated Fat	0.6g
Calcium	29mg
Sodium	146mg

*Dietary Reference Intake not established.
Other ingredients: Cross-flow microfiltered whey protein isolate, whey protein concentrate, high-alphalactalbumin whey protein isolate, lactoferrin isolate, Xanthan Gum, Natural French Vanilla Flavour, cocoa, chocolate flavor, silicon dioxide.

AOR guarantees that no ingredients not listed on the label have been added to the product. Contains no wheat, gluten, corn, nuts, soy, eggs, fish or shellfish.

Suggested Use
Mix one or more scoops with your favorite beverage. Stir with a spoon for 30 seconds. No blender required. Please note that the vanilla flavouring is very light, sweeten to taste. Do not exceed one level scoop daily for children under 16, half a scoop daily for children under 9, and one level teaspoon daily for toddlers and infants.

Main Applications
• Immune function
• Nutritional support
• Normal cell differentiation
• Anti-inflammatory
• Antioxydant

Source
Bovine Milk.

Pregnancy / Nursing
No studies have been conducted. Best to avoid.

Cautions
None known.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The use and popularity of whey protein has grown to such an extent since the mid-1990's that it is now found in everything from general meal-replacements to infant formulas for newborns. No longer relegated to the exclusive domain of the blender, whey protein is now almost effortlessly added to cereals, yogurts, and even breads and pastries. Such widespread applications speak volumes about the unlocked potential of whey protein. Scientists speculated - correctly as it turned out - that any macronutrient that has earned such widespread acceptance has more secrets to yield. Companies such as AOR^TM have taken the initiative to unlock these secrets, and Advanced Whey^TM represents the fruition of those efforts.

A long way from curds and whey...
The origin of whey protein is found in the first phase of the manufacturing process of cottage cheese, namely the ‘curdling phase'. This is when bovine milk is separated into curd and whey, (the solid part and the liquid part respectively). The liquid part, namely the whey, is then dried and powdered. More scrupulous manufacturers are certain to use freeze-drying and ion-exchange cross-filtering in the drying and powdering process to ensure the survival of the maximum number of micronutrients - as opposed to the macronutrients, namely protein, carbohydrates and fat, with protein constituting approximately 90% of whey. It is within this predominant macronutrient fraction that most of whey's micronutrient fractions are to be found. The three fractions with the most important health benefits are alpha-lactalbumin, lactoferrin and sialic acid.

Alpha-Lactalbumin
Alpha-lactalbumin has been associated with anti-carcinogenic and anti-microbial activity. In fact, researchers in Sweden conducted a study whereupon a strain of human milk protein consisting largely of alpha-lactalbumin was able to induce apoptosis (programmed cellular death) of cancer cells while leaving healthy cells intact. These same researchers have further isolated the co-factors required by the process from which alpha-lactalbumin converts from its native state to the anti-tumourous folding variant now identified as HAMLET (human alpha-lactalbumin made lethal to tumour cells). Furthermore, on a more prevalent level, several clinical studies have determined that bovine alpha-lactalbumin is highly effective at reducing stress. The mechanism of action behind this extraordinary claim is that it raises brain serotonin activity while simultaneously reducing cortisol levels. This opens the potential use of alpha-lactalbumin as a sleep aid, and its cortisol-reducing ability makes it a useful addition to the supplement protocol of anyone dealing with stress. Alpha-lactalbumin has also been studied for its influence on longevity, and in-vivo research among laboratory animals has indicated that it has a dose-dependant effect on life expectancy rates. Furthermore, there has always been a glutathione-enhancing capability attributed to whey protein in general and alpha-lactalbumin in particular. This capability is based on the intracellular conversion (by alpha-lactalbumin) of the amino acid cysteine to glutathione.

A quality whey protein supplement will often consist of about 20% alpha-lactalbumin, and Advanced Whey^TM from AOR^TM has been engineered to consist of more than 36% alpha-lactalbumin.

Lactoferrin
Lactoferrin's prominence in whey protein far exceeds its relatively minute size. In spite of its weight of only 80 kilodaltons at its most elemental level, Lactoferrin contains 703 different amino acids. Lactoferrin is an iron-binding whey fraction that has been known to demonstrate an impressive anti-microbial capability comparable to that of alpha-lactalbumin in addition to being able to control inflammation and cholesterol. Scientists have identified lactoferrin's anti-inflammatory capabilities through its stimulation of the anti-inflammatory cytokines (intracellular messengers) IL-4 and IL-10, and its simultaneous inhibition of the pro-inflammatory TNF-a and IL-ß cytokines. Lactoferrin's effects on cholesterol levels seem to be based on its ability to reduce the oxidation of LDL cholesterol, an important function considering how oxidized LDL cholesterol can damage artery walls and set the stage for mineral and fat deposits which lead to blockages. Lactoferrin also appears to be the transporter of iron in breast-milk, thus serving as the source of essential amounts of this mineral to nursing infants. Its multifunctional role also encompasses antibacterial, antiviral, antifungal, antioxidant and immunomodulatory activities.

Lactoferrin's multi-faceted applications make any single mechanism of action challenging for scientists to isolate, but most seem to agree that it begins with lactoferrin's ability to bind to iron. Iron is essential for the growth of pathogenic bacteria and is also a major contributor to the generation of reactive oxygen species. This would go a considerable distance towards explaining the anti-microbial, antioxidant, anti-inflammatory and immunomodulatory activities of lactoferrin. Lactoferrin forms a much smaller percentage of whey protein than does alpha-lactalbumin. Advanced Whey from AOR has been formulated to contain up to 28% more lactoferrin than other high-end whey proteins currently available.

The Future
There is a particularly innovative whey protein fraction called N-acetylneuraminic acid - commonly known as sialic acid - that has been garnering attention lately. Definitively speaking, sialic acids are sugar molecules that are part of the glycomacropeptide content of whey protein. They are especially present in the content of human mucus and saliva and their biological role is to bind to invading pathogens for their subsequent excretion via the mucus membranes.

The world's leading protein researchers and industry leaders have been gathering once a year for the last four years to exchange information exclusively or primarily on the latest developments in whey. Sialic acids ranked as among the most heavily discussed topics at the last conference held in Chicago, Illinois in September of 2005. There is also clinical evidence demonstrating that sialic acids may be responsible for the ability of glycoproteins (similar to the type found in whey) to bind to E.coli and other types of bacteria and thus preventing their adhesion to the epithelial cell surface, thereby preventing infections from occurring. Furthermore, there has been recent evidence showing that the avian influenza virus (H5N1) has a propensity to attach itself to two particular types of polymers that are themselves linked to sialic acid, thus opening the possibility of sialic acid's potential effectiveness against this latest global health concern. While even the identification of sialic acid content at all would be an innovation in its own right for most whey proteins, the 4% sialic acid content of the glycomacropeptide fraction of AOR's Advanced Whey represents an amount that is unsurpassed by any other whey protein available.

The widespread health applications of whey protein are heavily dependent on its alpha-lactalbumin, lactoferrin, and sialic acid content. The addition of these fractions is costly, which may largely explain why their benefits are not emphasized in most whey protein supplements. Advanced Whey from AOR reinforces these fractions with extra amounts over and above those which are naturally found in whey protein. The result is a whey protein with augmented - and unsurpassed - amounts of alpha-lactalbumin, lactoferrin, and sialic acid. This fortifying triad embodies the better part of a decade of research designed to transform a supplement staple like whey protein into a nutraceutical innovation.

References

Svensson M, Sabharwal H, Hakansson A, Mossberg AK, Lipniunas P, Leffler H, Svanborg C, Linse S. Molecular characterization of alpha-lactalbumin folding variants that induce apoptosis in tumor cells. Journal of Biological Chemistry 1999; 274 (10):6388-6396.

Svensson M, Håkansson A, Mossberg AK, Linse S, Svanborg C. Conversion of alpha-lactalbumin to a protein inducing apoptosis. PNAS Vol. 97, Issue 8, 4221-4226, April 11, 2000.

Markus CR, Olivier B, Panhuysen GEM, Gugten J van der, Alles MS, Tuiten A, Westenberg HGM, Fekkes D, Koppeschaar, HF & Haan EEHF de (2000) The bovine protein alpha-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, and improves mood under stress. American Journal of Clinical Nutrition 71 (6):1536-1544.

Togawa J et al. Lactoferrin reduces colitis in rats via modulation of the immune system and correction of cytokine imbalance. Am J Physiol Gastrointest Liver Physiol. 2002 Jul;283(1):G187-95.

Schwertmann et al. S-fimbiae from Escherichia coli bind to soluble glycoproteins from human milk. J Pediatr Gastroenterol Nutr. 1999 Mar;28(3):257-63.

Lin YP et al. Avian-to-human transmission of H9N2 subtype influenza A viruses: Relationship between H9N2and H5N1 human isolates. PNAS. 2000 Aug; 15; Vol. 97; No. 17; 9654-9658.

Nutrient supplementation post ambulation in persons with incomplete spinal cord injuries: a randomized, double-blinded, placebo-controlled case series.
Arch Phys Med Rehabil. 2007 Feb;88(2):228-33.
Nash MS, Meltzer NM, Martins SC, Burns PA, Lindley SD, Field-Fote EC.

OBJECTIVE: To examine effects of protein-carbohydrate intake on ambulation performance in persons with incomplete spinal cord injury (SCI).
DESIGN: Double-blinded treatment with washout and placebo crossover.
SETTING: Academic medical center.
PARTICIPANTS: Three subjects aged 34 to 43 years with incomplete SCI at C5-T4.
INTERVENTIONS: Subjects walked to fatigue on 5 consecutive days. On fatigue, participants consumed 48g of vanilla-flavored whey and 1g/kg of body weight of carbohydrate (CH(2)O). Weekend rest followed, and the process was repeated. A 2-week washout was interposed and the process repeated using 48g of vanilla-flavored soy.
MAIN OUTCOME MEASURES: Oxygen consumed (Vo(2); in L/min), carbon dioxide evolved (Vco(2)), respiratory exchange ratio (RER: Vco(2)/Vo(2)), time (in minutes), and distance walked (in meters) were recorded. Caloric expenditure was computed as Vo(2) by time by 21kJ/L (5kcal/L) of oxygen consumed. Data were averaged across the final 2 ambulation sessions for each testing condition.
RESULTS: Despite slow ambulation velocities (range, .11-.34m/s), RERs near or above unity reflected reliance on CH(2)O fuel substrates. Average ambulation time to fatigue was 17.8% longer; distance walked 37.9% longer, and energy expenditure 12.2% greater with the whey and CH(2)O supplement than with the soy drink.
CONCLUSIONS: Whey and CH(2)O ingestion after fatiguing ambulation enhanced ensuing ambulation by increasing ambulation distance, time, and caloric expenditure in persons with incomplete SCI.

Bovine whey protein concentrate supplementation modulates maturation of immune system in suckling rats.
Br J Nutr. 2007 Oct;98 Suppl 1:S80-4.
Pérez-Cano FJ, Marín-Gallén S, Castell M, Rodríguez-Palmero M, Rivero M, Franch A, Castellote C.

During neonatal life, challenges from breast milk and microbial flora promote immune system maturation. Immunonutrition in these stages may become an important way to increase natural defence systems. The aim of this study was to determine the effect of a daily bovine milk whey protein concentrate (WPC) supplement on the intestinal and systemic immune systems in suckling rats. The composition of intraepithelial and lamina propria lymphocytes (IEL and LPL) was analysed by flow cytometry. Systemic and intestinal humoral immune responses were determined by sera Ig levels and Ig-secreting cell quantification by ELISA and ELISPOT, respectively. From birth, suckling Wistar rats were supplemented with WPC or standard infant formula (SIF). The WPC group showed the same proportion of most of the main mucosal cell subsets as the reference animals. However, in the first days of life WPC enhanced the innate immunity by increasing the NK cell proportion in both epithelial and lamina propria (LP) compartments. A rise in intestinal CD8alphaalpha+ IEL was also induced by WPC supplementation. A time-course of sera Ig levels and spontaneous IgA, IgM and IgG production by LPL and mononuclear cells from blood and spleen, in the WPC group, exhibited a similar pattern to those pups fed only by dam's milk. In summary, the present results show the effects of WPC on enhancing mucosal innate immunity during early life.

Effect of whey protein to modulate immune response in children with atopic asthma.
Int J Food Sci Nutr. 2006 May-Jun;57(3):204-11.
Lothian JB, Grey V, Lands LC.

Background Levels of glutathione (GSH) in antigen-presenting cells promote a T-helper type 2 (Th2) cytokine response in mice. We have previously demonstrated that we can increase intracellular GSH levels in healthy young adults using a whey-based oral supplement (HMS90trade mark). We hypothesized that such supplementation in children with atopic asthma, a Th2 cytokine disease, would improve lung function and decrease atopy.Methods Eleven children (six females, five males; mean+/-standard deviation age, 12.6+/-3.6 years; baseline forced expired volume in 1 sec (FEV1), 82.4+/-15.4%predicted), underwent spirometry, methacholine provocation testing, and blood analysis for serum IgE and lymphocyte GSH before and after 1 month of supplementation (10 g twice daily).Results Initially the IgE was 1689+/-1596 microg/l (normal range < /=240 microg/l) and lymphocyte GSH was 1.75+/-0.48 microM (normal range 1.55+/-0.33 microM). IgE significantly decreased to 1379+/-1329 microg/l (P < 0.05) following supplementation. Although no significant changes in lymphocyte GSH or FEV1 were found for the group as a whole, the two patients with significant increases in lymphocyte GSH concentrations were the only two to demonstrate reductions in methacholine provocation doses (provocative concentration causing a 20% fall in FEV1).Conclusions These results suggest a modest impact of whey protein supplementation on the cytokine response in atopic asthma. Supplementation for longer periods, or with more potent whey-based supplements, currently under development, may prove more beneficial.

Whey protein rich in -lactalbumin increases the ratio of plasma tryptophan to the sum of the other large neutral amino acids and improves cognitive performance in stress-vulnerable subjects.
American Journal of Clinical Nutrition. June 2002;75(6):1051-1056.
Markus CR, Olivier B and de Haan EHF.

BACKGROUND: Cognitive performance often declines under chronic stress exposure. The negative effect of chronic stress on performance may be mediated by reduced brain serotonin function. The uptake of the serotonin precursor tryptophan into the brain depends on nutrients that influence the availability of tryptophan by changing the ratio of plasma tryptophan to the sum of the other large neutral amino acids (Trp-LNAA ratio). In addition, a diet-induced increase in tryptophan may increase brain serotonergic activity levels and improve cognitive performance, particularly in high stress-vulnerable subjects.
OBJECTIVE: We tested whether -lactalbumin, a whey protein with a high tryptophan content, would increase the plasma Trp-LNAA ratio and improve cognitive performance in high stress- vulnerable subjects.
DESIGN: Twenty-three high stress-vulnerable subjects and 29 low stress-vulnerable subjects participated in a double-blind, placebo-controlled, crossover study. All subjects conducted a memory-scanning task after the intake of a diet enriched with either -lactalbumin (-lactalbumin diet) or sodium caseinate (control diet). Blood samples were taken to measure the effect of dietary manipulation on the plasma Trp-LNAA ratio.
RESULTS: A significantly greater increase in the plasma Trp-LNAA ratio after consumption of the -lactalbumin diet than after the control diet (P = 0.0001) was observed; memory scanning improved significantly only in the high stress-vulnerable subjects (P = 0.019).
CONCLUSION: Because an increase in the plasma Trp-LNAA ratio is considered to be an indirect indication of increased brain serotonin function, the results suggest that dietary protein rich in -lactalbumin improves cognitive performance in stress-vulnerable subjects via increased brain tryptophan and serotonin activities.