Reflex Nutrition 100% Whey Protein

100% Whey Protein is from UK based company Reflex Nutrition. This review will aim to understand how the ingredients in this supplement can be beneficial and help improve training.

Whey Protein Concentrate

Whey protein helps aid muscle protein synthesis when combined with resistance training (1, 2). Other key features include increasing muscle mass (3), an increase in lean body mass (4) and greater recovery from exercise (5). Longer periods of supplementation have shown greater gains in fat free mass (6).

Muscle protein synthesis is increased due to high concentration of Leucine (BCAA) which is a signalling molecule needed to increase muscle protein synthesis (7). Consumption of whey protein helps increase muscle mass due to a greater amount of peripheral nitrogen retention whereas soy protein has been found to have a greater effect on splanchnic protein synthesis (8).

The reason for greater recovery of exercise can be due to a post exercise insulin response (9, 10) which means glycogen resynthesis occurs rapidly so exercise can be prolonged, with greater training volume increased hypertrophy and decreased muscle damage.

Emulsifier (SOYA Lecithin)

SOYA Lecithin is an emulsifier which means that it helps aid the ingredients to disperse in water rather than separate into oily droplets and water.

Cellulose Gum

Cellulose Gum is water – soluble and derived from cellulose. Carboxymethyl cellulose is used as a viscosity modifier or thickener, and to stabilize emulsions in various supplements, other products and is known for its excellent water retaining capacity.

Salt

Sodium chloride is otherwise known as salt. It is theorised that sodium chloride can help prevent cramps as the key mechanism in muscle contraction is the flooding of the action potential in the muscle membrane, and so if there is a sodium deficiency it may cause the muscle to cramp (11).

Sucralose

Sucralose is a sweetener that is calorie free. This ingredient is used in many products and is used to make the product taste sweeter and does not have any nutritional benefit.

Beta Carotene 

Beta Carotene is a red/ orange pigment that is derived from root vegetables such as carrots. Beta Carotene has been found to convert into Vitamin A (19). Vitamin A is a diverse vitamin that has a wide range of functions. Vision improvement is one positive aspect of vitamin A supplementation (15), Another is bone and body growth which can be improved (16). Immune function is boosted by an increase of white blood cells which can destroy harmful bacteria (17). Epithelial cells require Vitamin A in order to function properly, these cells serve as barriers to infection by bacteria and other sources (18). An advantage of Beta Carotene is that the body only converts as much as is required.  

Bacillus Coagulans (LactoSpore®)

Bacillus Coagulans is a probiotic meaning that it is a good bacteria, It features include heat stability and the ability to survive in the stomach (20). There are several functions of this ingredient which including immune stimulation(21, 22) and antimicrobial stimulation (23). In a randomised, double blind, placebo controlled study it was found that it had significant effects for people with rheumatoid arthritis (24), however more research is needed to fully establish this (25).

Steviol Glycosides

Steviol Glycosides does not have any nutritional benefits as it is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana.

This product has the ingredients to help with muscle gain, faster recovery from exercise and gain lean body mass. Other advantages of this product include the antioxidants which can help the body’s defense system and aid in the oxidation of LDL. This supplement is recommended to be taken either just before or just after training to achieve full benefit. This product has no banned substances when referring to the WADA prohibited list when observing the label/ingredients posted on the website.

*NOTE – This product has not been tested in a laboratory and may contain other substances that may not appear on the label

1 – Coker, R. H., Miller, S., Schutzler, S., Deutz, N., & Wolfe, R. R. (2012). Whey protein and essential amino acids promote the reduction of adipose tissue and increased muscle protein synthesis during caloric restriction-induced weight loss in elderly, obese individuals. Nutr J, 11(1), 105.

2 – Hulmi, J. J., Lockwood, C. M., & Stout, J. R. (2010). Review Effect of protein/essential amino acids and resistance training on skeletal muscle hypertrophy: A case for whey protein.

3 – Pasiakos, S. M., McLellan, T. M., & Lieberman, H. R. (2015). The effects of protein supplements on muscle mass, strength, and aerobic and anaerobic power in healthy adults: a systematic review. Sports Medicine, 45(1), 111-131.

4 – Volek, J. S., Volk, B. M., Gómez, A. L., Kunces, L. J., Kupchak, B. R., Freidenreich, D. J., … & Kraemer, W. J. (2013). Whey protein supplementation during resistance training augments lean body mass. Journal of the American College of Nutrition, 32(2), 122-135.

5 – Hansen, M., Bangsbo, J., Jensen, J., Bibby, B. M., & Madsen, K. (2014). Effect of Whey Protein Hydrolysate on Performance and Recovery of Top-Class Orienteering Runners. International journal of sport nutrition and exercise metabolism.

6 – Hartman, J. W., Tang, J. E., Wilkinson, S. B., Tarnopolsky, M. A., Lawrence, R. L., Fullerton, A. V., & Phillips, S. M. (2007). Consumption of fat-free fluid milk after resistance exercise promotes greater lean mass accretion than does consumption of soy or carbohydrate in young, novice, male weightlifters. The American journal of clinical nutrition, 86(2), 373-381.

7- Atherton, P. J., Smith, K., Etheridge, T., Rankin, D., & Rennie, M. J. (2010). Distinct anabolic signalling responses to amino acids in C2C12 skeletal muscle cells. Amino acids, 38(5), 1533-1539.

8 – Fouillet, H., Mariotti, F., Gaudichon, C., Bos, C., & Tomé, D. (2002). Peripheral and splanchnic metabolism of dietary nitrogen are differently affected by the protein source in humans as assessed by compartmental modeling. The Journal of nutrition, 132(1), 125-133.

9- Hulmi, J. J., Volek, J. S., Selänne, H. A. R. R. I., & Mero, A. A. (2005). Protein ingestion prior to strength exercise affects blood hormones and metabolism. Medicine and science in sports and exercise, 37(11), 1990-1997.

10 – Power, O., Hallihan, A., & Jakeman, P. (2009). Human insulinotropic response to oral ingestion of native and hydrolysed whey protein. Amino acids, 37(2), 333-339.

11 – McCance, R. A. (1936). Experimental sodium chloride deficiency in man.Proceedings of the Royal Society of London. Series B, Biological Sciences,119(814), 245-268.

20 – Cutting, S. M. (2011). Bacillus probiotics. Food Microbiology, 28(2), 214-220.

21 – Green, D. H., Wakeley, P. R., Page, A., Barnes, A., Baccigalupi, L., Ricca, E., & Cutting, S. M. (1999). Characterization of Two Bacillus Probiotics. Applied and environmental microbiology, 65(9), 4288-4291.

22 – Senesi, S., Celandroni, F., Tavanti, A., & Ghelardi, E. (2001). Molecular Characterization and Identification of Bacillus clausii Strains Marketed for Use in Oral Bacteriotherapy. Applied and environmental microbiology, 67(2), 834-839.

23 – Hong, H. A., Huang, J. M., Khaneja, R., Hiep, L. V., Urdaci, M. C., & Cutting, S. M. (2008). The safety of Bacillus subtilis and Bacillus indicus as food probiotics. Journal of applied microbiology, 105(2), 510-520.

24 – Mandel, D. R., Eichas, K., & Holmes, J. (2010). Bacillus coagulans: a viable adjunct therapy for relieving symptoms of rheumatoid arthritis according to a randomized, controlled trial. BMC complementary and alternative medicine,10(1), 1.

25 – Drago, L. O. R. E. N. Z. O., & De Vecchi, E. (2009). Should Lactobacillus sporogenes and Bacillus coagulans have a future?. Journal of chemotherapy,21(4), 371-377.