Myprotein The Whey: Digezyme & Aminogen Amplified Whey Protein

When it comes to protein powder, few brands can do it as well as none other than Myprotein, who has countless types of protein offerings. Over the past year, we’ve documented many supplements in their Pro Range, which offers advanced formulas that go a bit beyond the typical.

Myprotein The Whey

As part of its Pro Range with enhanced supplements, Myprotein The Whey is boosted by both Aminogen and Digezyme for better protein absorption

Previously, we covered Myprotein THE ISO:Whey, which delivered extra digestive enzymes and probiotics. Today, however, we step back to Myprotein THE Whey, a protein blend (still led by whey protein isolate) which many will consider even better if they can handle the whey concentrate inside.

Myprotein THE Whey: Featuring Aminogen and Digezyme

THE Whey adds two different sets of digestive enzymes – Aminogen, a patented protease shown to improve amino acid absorption in clinical research, and Digezyme, a trademarked enzyme blend to improve overall digestion. They both have protease inside, which is great to see, helping you get the most out of your protein blend and possibly even improving recovery times.

The science and studies are below, but first check out PricePlow’s coupon-powered prices so you can see where to get it:

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Myprotein The Whey Nutrition Facts / Macros

The Whey sports a very clean macro profile in a 32 gram scoop:

Myprotein The Whey Nutrition Facts

Myprotein The Whey Nutrition Facts

  • Calories: 120
  • Protein: 25g
  • Carbohydrates: 2g
    • Sugar: 0g
  • Fat: 1.5g

This is mainly due to its protein blend, which is led by whey protein isolate, discussed below.

Using a powder like this to tilt your macros towards a high-protein intake can b ein credibly beneficial, since high-protein diets are the first key to improving body composition and strength, as well as overall health in general.[1-5]

Myprotein The Whey Ingredients

  • Whey Protein Blend

    The Whey has a protein blend consisting of whey protein isolate, whey protein concentrate, and whey protein hydrolysate. Whey protein is separated and processed from cow’s milk, and numerous research trials have demonstrated its ability to improve body composition and strength in men and women when combined with a good exercise program and nutrient-dense, high-protein diet.[6-9]

    Whey protein has a best-in-class amino acid profile.[10] Part of the great success it had in the studies above is that it’s high in branched chain amino acids (BCAAs), especially leucine, the key amino that initiates muscle protein synthesis (muscle building) by activating mTOR.[11-13]

    • Whey protein isolate

      Myprotein THE ISO Whey Graphic

      Need a pure whey isolate? THE ISO:WHEY from Myprotein includes digestive enzymes and probiotics for added benefits!

      We’re not sure of the exact ratios in this blend, but given that whey protein isolate comes first, it has greater than or equal dosing of whey protein concentrate. Whey protein isolate is 90% protein by weight, having filtered out most of the sugar, fat, and other impurities.[14] It’s often written as WPI or WPI-90, and has great bioavailability, high digestibility and utilization, and an incredible 1.0 Protein Digestibility Corrected Amino Acid Score (PDCAAS).[15]

      With whey protein isolate leading the blend, we can get a solid macro profile like we have in The Whey, and a reasonably low amount of lactose, since it won’t provide much (but the next ingredient will have some). We’ll get into the digestive enzymes to help with lactose breakdown later.

    • Whey protein concentrate

      Whey protein concentrate is slightly less processed than whey protein isolate – it’s undergone some filtration and purification to standardize for anywhere from 34-80% protein by weight (in this case, we’re not sure how much, but are assuming we’re on the upper end given the product’s macros).

      Myprotein Impact Whey

      Myprotein Impact Whey has less added digestive enzymes, but the cereal flavors are insane!

      The benefits of less filtration/processing are that we have more active components such as immunoglobulins, lactoglobulins, and lactoferrin,[16,17] which are incredibly healthy for the immune system.

    • Whey protein hydrolysate

      We’ve discussed hydrolyzed whey protein numerous times here thanks to our various Myprotein Clear Whey Isolate articles, which is solely based upon this type of protein. With whey protein hydrolysate, you get a whey protein that’s already been broken down into smaller amino acid chains using enzymes.

      This makes this portion of the blend extremely easy and fast to digest,[18] getting the essential amino acids into your bloodstream fastest. This leads to an even faster insulin response[19] and glycogen reload,[20] helping athletes to recover faster.[21] This is critically important to athletes who hit it hard or need to train twice daily.

    So with this blend, you get some extra speed and nutrition, but the macro profile is also very clean.

  • Aminogen (Proteases)

    Myprotein changes the game here with two sets of digestive enzymes. The first here is a set of proteases named Aminogen, which is a patented proteolytic enzyme formula from food grade Aspergillus niger and Aspergillus oryzae.[22] Proteases assist with protein breakdown, and can greatly improve our digestive absorption and efficiency.

    Aminogen has two studies behind it:

    1. Aminogen Amino Acids

      Aminogen significantly improved the levels of serum amino acids when combined with protein.[23]

      Published in 2008 in the Journal of the International Society of Sports Nutrition, the first study demonstrated that 2.5 grams of Aminogen could improve the rate of amino acid absorption from whey protein consumption (as shown by significantly higher amino acids in the bloodstream, better nitrogen retention, and a significant reduction in C-reactive protein).[23] The study was double-blinded, placebo-controlled, and used 42 healthy young males total.
    2. The second study, published in 2013 in Food Digestion, was another double-blinded study to test metabolic safety markers and lipids.[24] Aminogen was well-tolerated by the active group and there were no adverse events, and there were no differences in safety biomarkers between the groups.

    Ultimately, Aminogen is here to improve your ability to digest the above protein blend, likely getting more amino acids into the system than you otherwise would have. After all, if you can’t absorb it, you can’t use it. Aminogen has since received self-affirmed GRAS with the help of the second study.

    There’s more digestion help on the way, however, where we can dig into even more research on protease that should also apply to Aminogen:

  • Digezyme

    Aminogen looks incredible, but it’s just one type of digestive enzyme (protease), and we can use help digesting others, such as lactose, fats, carbs, and even plant matter.

    Digezyme is a multi-enzyme complex that has “the rest” of the enzymes we can use to improve our overall digestion:

    Myprotein The Whey

    This is The Whey

    • Lactase – Lactose hydrolyzing enzyme
    • Protease – A protein hydrolyzing enzyme
    • Lipase – A fat hydrolyzing enzyme
    • α-Amylase – A starch-hydrolyzing enzyme
    • Cellulase – A cellulose hydrolyzing enzyme

    We put these in order of “importance” in The Whey — not only do we have dual protein-supporting enzymes, but thanks to lactase, we can now get some assistance with the lactose that’s in the whey protein concentration portion of our protein blend.

    What’s cool about proteases is that they’ve been shown to speed up recovery and limit the amount of damage that the body undergoes from hard exercise,[25,26] further amplifying with the recovery benefits we received from the added whey protein hydrolysate.

    Digezyme has also been successfully studied for safety.[27]

Other Ingredients

The Whey includes natural and artificial flavors, salt, and both sucralose and acesulfame potassium (Ace-K) for sweetening. It’s thickened using xanthan gum.

Flavors Available

    This is The Whey

    Myprotein The Pre Workout Thermo

    Myprotein gets spicy with The Pre Workout Thermo

    As with everything else in Myprotein’s Pro Range (such as The Iso:Whey and The Pre Workout Thermo), this is a quality formulation that goes a bit above and beyond what you’ll see in “standard” proteins like Myprotein’s Impact Whey. Aminogen is the breakthrough ingredient in this formula, and it’s a solid one to have with protein.

    We’re supportive of any digestive enzymes (especially proteases and lactase) added to protein powders, but this one definitely seems special, and has a good track record too. Although we may not be able to get that insane Cereal Milk flavor like we have in Impact Whey, we do have a superior protein blend that’s led with isolate first and bolstered by two sets of digestive enzymes.

    If you’re having any issues digesting protein or getting the most out of yours, then this is The Whey.

    Myprotein The Whey – Deals and Price Drop Alerts

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    No spam, no scams.

    Disclosure: PricePlow relies on pricing from stores with which we have a business relationship. We work hard to keep pricing current, but you may find a better offer.

    Posts are sponsored in part by the retailers and/or brands listed on this page.

    About the Author: Mike Roberto

    Mike Roberto

    Mike Roberto is a research scientist and water sports athlete who founded PricePlow. He is an n=1 diet experimenter with extensive experience in supplementation and dietary modification, whose personal expertise stems from several experiments done on himself while sharing lab tests.

    Mike's goal is to bridge the gap between nutritional research scientists and non-academics who seek to better their health in a system that has catastrophically failed the public.

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    References

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    2. Noakes, Manny, et al; “Effect Of An Energy-Restricted, High-Protein, Low-Fat Diet Relative To A Conventional High-Carbohydrate, Low-Fat Diet On Weight Loss, Body Composition, Nutritional Status, And Markers Of Cardiovascular Health In Obese Women”; The American Journal of Clinical Nutrition 81.6 (2005): 1298-1306; https://ajcn.nutrition.org/content/81/6/1298.long
    3. Evans, Ellen M, et al; “Effects of Protein Intake and Gender on Body Composition Changes: A Randomized Clinical Weight Loss Trial”; Nutrition & Metabolism 9 (2012): 55; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3407769/
    4. Leidy, H. J. et al; “The Role Of Protein In Weight Loss And Maintenance”. American Journal of Clinical Nutrition 101.6 (2015): 1320S-1329S; https://ajcn.nutrition.org/content/101/6/1320S.long
    5. Soenen, Stijn et al; “Relatively High-Protein Or ‘Low-Carb’ Energy-Restricted Diets For Body Weight Loss And Body Weight Maintenance?”; Physiology & Behavior; 107.3 (2012): 374-380; https://pubmed.ncbi.nlm.nih.gov/22935440
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    7. Naclerio, Fernando, and Eneko Larumbe-Zabala. “Effects of Whey Protein Alone or as Part of a Multi-Ingredient Formulation on Strength, Fat-Free Mass, or Lean Body Mass in Resistance-Trained Individuals: A Meta-Analysis.” Sports Medicine, vol. 46, no. 1, 24 Sept. 2015, pp. 125–137, 10.1007/s40279-015-0403-y; https://pubmed.ncbi.nlm.nih.gov/26403469/
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    11. Lynch, Christopher J., et al. “Leucine Is a Direct-Acting Nutrient Signal That Regulates Protein Synthesis in Adipose Tissue.” American Journal of Physiology-Endocrinology and Metabolism, vol. 283, no. 3, Sept. 2002, pp. E503–E513, 10.1152/ajpendo.00084.2002; https://journals.physiology.org/doi/full/10.1152/ajpendo.00084.2002
    12. Lynch, Christopher J., et al. “Tissue-Specific Effects of Chronic Dietary Leucine and Norleucine Supplementation on Protein Synthesis in Rats.” American Journal of Physiology-Endocrinology and Metabolism, vol. 283, no. 4, 1 Oct. 2002, pp. E824–E835, 10.1152/ajpendo.00085.2002; https://journals.physiology.org/doi/full/10.1152/ajpendo.00085.2002
    13. Lynch, C. J., et al. “Regulation of Amino Acid-Sensitive TOR Signaling by Leucine Analogues in Adipocytes.” Journal of Cellular Biochemistry, vol. 77, no. 2, 1 Mar. 2000, pp. 234–251; https://pubmed.ncbi.nlm.nih.gov/10723090/
    14. Whetstine, M. E. Carunchia, et al. “Characterization of Dried Whey Protein Concentrate and Isolate Flavor.” Journal of Dairy Science, vol. 88, no. 11, 1 Nov. 2005, pp. 3826–3839, 10.3168/jds.S0022-0302(05)73068-X; https://www.journalofdairyscience.org/article/S0022-0302(05)73068-X/fulltext
    15. Rutherfurd SM, Fanning AC, Miller BJ, Moughan PJ. Protein digestibility-corrected amino acid scores and digestible indispensable amino acid scores differentially describe protein quality in growing male rats. J Nutr. 2015;145(2):372-379. doi:10.3945/jn.114.195438. http://jn.nutrition.org/content/145/2/372.long
    16. El-Sayed, Mayyada M. H., and Howard A. Chase. “Trends in Whey Protein Fractionation.” Biotechnology Letters, vol. 33, no. 8, 19 Mar. 2011, pp. 1501–1511, 10.1007/s10529-011-0594-8; https://link.springer.com/article/10.1007/s10529-011-0594-8
    17. Riechel, P., et al. “Analysis of Bovine Lactoferrin in Whey Using Capillary Electrophoresis (CE) and Micellar Electrokinetic Chromatography (MEKC).” Advances in Experimental Medicine and Biology, vol. 443, 1998, pp. 33–39; https://www.ncbi.nlm.nih.gov/pubmed/9781340
    18. Sindayikengera, Séverin, and Wen-shui Xia. “Nutritional Evaluation of Caseins and Whey Proteins and Their Hydrolysates from Protamex.” Journal of Zhejiang University. Science. B, vol. 7, no. 2, 1 Feb. 2006, pp. 90–98; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1363751/
    19. Power O, Hallihan A, Jakeman P; “Human insulinotropic response to oral ingestion of native and hydrolysed whey protein”; Amino Acids. 2009;37(2):333-339. doi:10.1007/s00726-008-0156-0; https://www.docdroid.net/OQIRf3w/human-insulinotropic-response-to-oral-ingestion-of-native-pdf
    20. Morifuji, Masashi, et al. “Post-Exercise Carbohydrate plus Whey Protein Hydrolysates Supplementation Increases Skeletal Muscle Glycogen Level in Rats.” Amino Acids, vol. 38, no. 4, 11 July 2009, pp. 1109–1115, 10.1007/s00726-009-0321-0; https://pubmed.ncbi.nlm.nih.gov/19593593/
    21. Buckley, Jonathan D., et al. “Supplementation with a Whey Protein Hydrolysate Enhances Recovery of Muscle Force-Generating Capacity Following Eccentric Exercise.” Journal of Science and Medicine in Sport, vol. 13, no. 1, Jan. 2010, pp. 178–181, 10.1016/j.jsams.2008.06.007; https://pubmed.ncbi.nlm.nih.gov/18768358/
    22. Handel, Richard A, Rohde, Rodger R; “Proteolytic fungal enzyme food supplement composition”; Triarco Industries Inc; United States Patent and Trademark Office; US Patent #US5387422; March 11, 1993; https://patents.google.com/patent/US5387422A/en
    23. Oben, Julius, et al. “An Open Label Study to Determine the Effects of an Oral Proteolytic Enzyme System on Whey Protein Concentrate Metabolism in Healthy Males.” Journal of the International Society of Sports Nutrition, vol. 5, no. 1, 2008, p. 10, 10.1186/1550-2783-5-10; https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC2500001/
    24. Anderson, Mark L. “A Double-Blind Clinical Study to Investigate the Effects of a Fungal Protease Enzyme System on Metabolic, Hepato-Renal, and Cardiovascular Parameters Following 30 Days of Supplementation in Active, Healthy Men.” Food Digestion, vol. 4, no. 1, 2013, p. 19, 10.1007/s13228-011-0016-3; https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC3644185/
    25. Buford, Thomas W, et al. “Protease Supplementation Improves Muscle Function after Eccentric Exercise.” Medicine and Science in Sports and Exercise, vol. 41, no. 10, 2009, pp. 1908–14; 10.1249/MSS.0b013e3181a518f0; https://www.ncbi.nlm.nih.gov/pubmed/19727022
    26. Miller, Paul C, et al. “The Effects of Protease Supplementation on Skeletal Muscle Function and DOMS Following Downhill Running.” Journal of Sports Sciences, vol. 22, no. 4, Apr. 2004, pp. 365–372, 10.1080/02640410310001641584; https://www.ncbi.nlm.nih.gov/pubmed/15161110
    27. Majeed, Muhammed, et al. “Evaluation of the Safety and Efficacy of a Multienzyme Complex in Patients with Functional Dyspepsia: A Randomized, Double-Blind, Placebo-Controlled Study.” Journal of Medicinal Food, vol. 21, no. 11, Nov. 2018, pp. 1120–1128, 10.1089/jmf.2017.4172; https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC6249666/

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