Ortiva® Whole Grain Brown Rice Protein!
After years of research, testing, and considerable financial investment we are introducing a superior protein source – the most innovative form of high concentration (80%) rice protein, providing a premium source of quality bioactive amino acids with highly desirable properties as a supplement or nutritious functional food. Suitable for most food, snack, and beverage products, Ortiva® rice protein redefines the modern standard for protein supplements, derived from eco-friendly and sustainable sources, harvested and transported caringly as a consequence of our controlled supply chain and processing in our own state of the art facilities. There is nothing better available today at any price.
- Non-GMO. . . no genetically modified organisms
- Fulfilling the real promise of green food. . . produced by a proprietary, all-natural, enzymatic method, involving advanced bio-engineering
- Scientifically documented lower heavy metal content. . . less than 5 parts per million
- Lactose-free. . . Lactose can cause common and troublesome digestive upset, a leading cause of concern from whey protein sources
- Gluten-free. . . a low glycemic index profile for optimum absorption during digestion
- Unparalleled benefits in support of cardiovascular health with an ability to support healthy blood cholesterol levels and triglycerides and control of excessive body weight in overweight individuals
- Certified kosher
- A long shelf life without the presences of residual fats that may oxidize
Ortiva® and Rice Protein Properties
Introducing the new standard for natural NON-GMO Whole Grain Brown Rice Protein!
High Protein Concentration 80%.
Production is overseen from start to finish by Hill Pharma. Ortiva® rice protein is concentrated at least 80%, so it is an abundant source of essential amino acids to supplement a regular diet.
Ortiva® Rice Protein has low or absent allergy potential.
In contrast to whey and egg protein, allergic reactions to Ortiva® rice protein have not been reported and are expected to be quite rare, making this an ideal choice for individuals who suffer from common allergies.
Rice Protein Has a Reduced Glycemic Index.
The glycemic index is measured by an ability of foods to rapidly push up blood glucose levels. Rapid spikes in blood glucose (a high glycemic index) can cause insulin resistance to occur over time. Unlike plain white rice the glycemic index of Ortiva® is beneficially low. Ortiva® is useful for the partial nutritional management of metabolic Syndrome X, which affects 1 in 4 of the population of the United States.
Ortiva® Protein is Gluten Free.
Wheat protein is a source of gluten that can cause damage to t he small intestinal lining in susceptible individuals. This can result in malabsorption and autoimmune systemic disorders. Ortiva® rice protein is gluten free.
Nutritional Support for a Healthy Blood Pressure.
Ortiva® rice protein is regarded as heart healthy and is low in sodium. Angiotensin-1-converting enzyme (ACE) creates angiotensin II, which raises blood pressure. Rice protein contains variable amounts of ACE inhibitors that may act to support a healthy blood pressure by blocking this enzymatic conversion.
Rice Protein is Cholesterol Free.
Rice protein is free of cholesterol and is known to promote a lower blood cholesterol and triglycerides in experimental circumstances, especially when it is processed with an enzymatic method or in an alkaline environment.
Ortiva® Rice Protein is Lactose Free.
Lactose is a sugar that may present digestive problems in individuals with a deficiency of the enzyme lactase that causes lactose intolerance. Whey protein contains lactose, but Ortiva® rice protein is lactose free. Whey may also cause significant digestive upset, independent of its lactose content.
Ortiva® Rice Protein has High Fiber Content.
Ortiva® rice protein has 10% of mixed bioactive insoluble and soluble fiber, in contrast to many other protein supplements.
Benefits During Exercise Equivalent to Whey Protein.
Recent studies document the ability of rice protein supplementation to function as effectively as equivalent amounts of whey protein, with comparable benefits on lean body mass, muscle hypertrophy, and power and strength following resistance exercises
(Jaeger R Nat. Prod. Expo, March 9, 2013).
Product Overview in Greater Detail
The healthy properties of rice protein:
- Good protein digestibility
- Antioxidative performance
- Moisture management
- Gluten free
- Fast and high dispersibility
- Competitive-cost protein solution
- pH stable
- Premium nutritional profile
- Protein-interaction synergism
- Reduces surface tension at water: fat interface
- Neutral taste and flavor profile
- Rich tan color
- Low to zero environmental footprint
- Ecologically sustainable
- All essential amino acids for growth and muscle maintenance
- Reasonable solubility
- Label-friendly and consumer awareness
- Long shelf life
(Adapted from Hoogenkamp H, Rice Protein and Beyond, ISBN-13, 1490396620, 2013)
High Protein Concentration (80%)
Ortiva® rice protein has a high concentration of premium proteins with an amino acid profile that supports many body structures and functions in active adults. Ortiva® rice protein is a valuable source of branched chain amino acids (BCAA) such as leucine, which is important for muscle recovery and muscle protein synthesis, especially following exercise. While rice protein may have lower digestibility scores, it falls into a category of plentiful bio-availability as defined by the Digestible Indispensible Amino Acid Score (DIAAS). In recent times the DIAAS has been considered a preferred method to the PDCAAS (Protein Digestibility Corrected Amino Acid Scores).
While the DIAAS method of protein evaluation records higher values of dairy protein compared with plant protein, Ortiva® rice protein is advantageous due to its high levels of both arginine and leucine. Arginine is known to be a rate-limiting factor in protein synthesis and it releases many bioactive compounds, such as nitric oxide. In addition, arginine promotes the release of growth hormone. Moreover, arginine is a catalyst for the synthesis of creatine, which is important for muscle performance and maintenance. It is notable that rice protein has a greater arginine content than proteins acquired from whey, casein, soy, and peas. The amino acid profile in rice protein permits it to be used as a supplement to a variety of foods and beverages.
Rice protein has a modest glycemic index and is absorbed over an intermediate to long period following ingestion, in comparison to whey protein, which is a considered to be a “fast protein.” As a result, rice protein causes only small fluctuations in blood sugar and insulin levels which help to maintain a consistent source of energy. In experimental animals, rice protein produced by enzymatic methods (RP-E) has a relatively low digestibility score, which is an important determinant of known cardiovascular benefits (nutritional support for cholesterol lowering, triglyceride lowering, and assistance in control of body weight).
Some people believe that fast muscle recovery is produced by whey protein but there is no real evidence that immediate protein responses are necessary or specifically valuable following exercise. Intermediate or slower digestible proteins, as found in rice protein, can effectively inhibit whole body protein breakdown, muscle glycogen depletion, fatigue or tiredness, decreased athletic performance, and imbalance between carbohydrate and protein metabolism.
Apart from the health benefits of rice protein, there are clear advantages to the physical and chemical properties that make it ideal for inclusion in a variety of foods and beverages. The presence of a small but definite amount of soluble fiber in certain types of rice protein permits actions similar to gel fibers that not only improve mouth-feel but they can assist in stabilizing protein shakes.
There is an anticipated minor variation in the amino acid profile of Ortiva® rice protein that occurs during the all natural enzymatic manufacturing process. Ortiva® rice protein is a source of protein that contains a wide array of amino acids as shown in the table below.
MILLIGRAMS PER 100G PROTEIN IN 80% RICE PROTEIN ISOLATE
(Data produced by Covance for Hill Pharma, Inc., 2012)
Importance of a Low Glycemic Index as Found in Rice Protein
The glycemic index is essentially a mechanism of blood sugar profiling that can be calculated, measured, or inferred for many different foods. Foods have variable effects on blood glucose profile following ingestion.
Research shows that it is possible to define the glycemic index, which is controlled to a significant degree by the rate at which the stomach empties its contents into the small bowel (Holt S. et al, The Effect of Gel Fiber. . . Lancet 1:636-9, 1979).
Foods differ in physical and chemical characteristics and factors such as energy density of food, pH, temperature, and viscosity all affect the rate at which gastric emptying occurs. For example, the efficiency of chewing food, affecting ingested particle size, and the degree of hydration food are factors that can determine the amount and rate of glucose absorption which can be obtained by digestion. Rice provides an example of how the glycemic index of a foodstuff can be varied to a significant degree by the presence of soluble rice fiber (amylose). A high amylose content of rice will produce a higher viscosity effect (gelatinization). This will result in a further lowering of the glycemic index.
Protein generally acts to lower blood sugar levels when it is combined as part of a carbohydrate meal due to its ability to stimulate insulin secretion. However, the amount of protein to simulate significant reductions in blood glucose is quite high (of the order of 50 gm or 12 oz of protein). Rice protein has a special benefit for non-insulin dependent diabetics where slow absorption of carbohydrate from rice protein is combined with a high protein availability that will assist in lowering blood glucose. Another area in which rice protein may be quite valuable is in menopausal and mature women who have the slower rise in glucose and insulin responses that tend to last over a post-prandial period of 3 to 5 hours, (Gillespie L, The Menopause Diet, Health, Life Publications, pp24, 25, 1999). Rice protein may be an ideal option for the menopausal female who wants to avoid the phytoestrogen content of soy protein.
Other Advantages of Rice Protein
Allergic reactions to rice protein are very uncommon with isolated reports of occasional eczema and bowel disturbance. There is a clear hierarchy of a tendency to allergy among different sources of protein. The most common food allergens in order of occurrence of allergic reactions are: peanuts, soybeans, milk protein (such as casein or whey), eggs, seafood, sesame seeds, tree nuts, and wheat. Rice protein is hypoallergenic and gluten free. Gluten causes gluten enteropathy (celiac disease), which in turn results in malabsorption and manifestations of auto- immunity.
The protein content of rice has been shown to function in aerobic fitness enthusiasts in a similar manner to whey protein (Joy JM et al Nut.J., 2013, June 20, 12(1), 86). Marketing platforms for whey protein have tended to focus on the superiority of whey protein on muscle mass with the inaccurate conclusion that vegetable protein is not as effective as whey protein for muscle building in athletes. Recent studies of the effects of 8 weeks of whey or rice protein supplementation on body composition and exercise performance show that both whey and rice protein isolate have substantial equivalence in overall outcome (Jaeger R. Nat. Prod. Expo, March 9, 2013). Both whey and rice protein isolate administration, following resistance exercise, improves indices of body composition and exercise performance. In these studies, there was no detectable difference in psychometric scores of perceived recovery, body soreness, or readiness to train. Moreover, significant time effects were observed in which lean body mass, muscle mass, strength, and power all increased while fat mass decreased (Jaeger, ibid, 2013).
There are several other reported benefits of rice protein which include a reduction of oxidative stress by the presence of free radical scavengers. In addition, there may be significant boosting of immune function, which can be attenuated sometimes by heavy exercise. The promotion of cardiovascular health is a very important and pivotal advantage of rice protein consumption. Rice protein can also contribute to effective weight control and post exercise muscle recovery. These facts and others tend to dismiss the old fashioned notion that fast protein absorption and more biological value of proteins are necessarily better (such as with whey). There is a growing interest and following these days for the “slow protein” movement.
Of great significance is the versatile and neutral taste and smell of Ortiva™ rice protein isolate. This makes it an easy ingredient to work with as a protein powder, shake, nutrition bar, or as a component for desserts, baked goods, and confectionary.
Rice Protein and Cardiovascular health: Introduction
Rice protein and rice bran are identified as important nutritional components of a heart healthy lifestyle (USA Rice Federation, February 2, 2011). The U.S. Food and Drug Administration concur with this opinion and diets rich in whole grain and other cereal proteins such as rice have a low or absent fat content and do not contain cholesterol. This can help reduce the chances of heart disease and some types of cancer. Processed rice contains vitamins of the B series and folic acid, which is known to be protective against fatal coronary heart disease and stroke risk.
Many individuals who consume enriched white rice or whole grain brown rice have what is generally considered to be a well-balanced diet that assists in the prevention of chronic disease (www.usarice.com). Ortiva™/Gabiotein™ rice protein contains some complex carbohydrates and dietary fiber with its 10% fiber content.
Ortiva™/Gabiotein™ rice protein offers a pleasant tasting food source and can provide a nutritious base for many rice recipes that can promote cardiovascular structure and function. In addition to supporting healthy blood cholesterol and triglyceride levels, rice protein has a recognized role in supporting a healthy blood pressure level. The widely acclaimed DASH (Dietary Approaches to Stop Hypertension) studies that were conceived by the National Institutes of Health, suggest that eating 6 to 8 servings per day of whole grains will help to control blood pressure. One potential mechanism of this effect of rice protein relates to the presence of Angiotensin Converting Enzyme (ACE) inhibitor compounds which may lower blood pressure (vide-infra). Also, Ortiva® rice protein is low in sodium. Based on experimental studies in animals and observations in humans, rice protein could provide nutritional support to promote a healthy blood cholesterol, triglycerides, and blood pressure.
Rice Protein and The Potential of Lowering Blood Cholesterol
While many people have claimed the benefits of high digestibility of certain proteins such as whey, it appears that the lower protein digestibility of rice protein can be a factor contributing to the ability of this protein source to lower blood cholesterol. What has often and inadvertently been perceived to be an advantage of some protein products such as whey protein to increase protein digestibility, can actually be a disadvantage when it comes to cholesterol absorption and metabolism (Yang Lin, Int.J.Med. Sci., 2011, 12 (11): 7594-7608), specifically in relation to support of healthy blood cholesterol levels.
There are relatively few observations on the effect of rice protein on human cholesterol metabolism in Western medical literature. The pivotal studies by Yang Lin et al (ibid) were performed in rats but there is a prevailing opinion that the ability of rats and humans to digest protein is similar (Gilani et al J. of AOAC International, May 1, 2005). In the studies performed by Lin et al (ibid), the experimental animals were placed on a cholesterol free diet and the effects of alkali extracted rice proteins (RP-A) and amylase (enzyme) extracted rice proteins (RP-E) were studied in relation to effects on cholesterol metabolism. Both the in vivo and in vitro digestibility of RP-A and RP-E were found to be significantly lower than when casein (CAS) was fed in the diet.
Significant lowering of cholesterol levels was observed in rats fed RP-A and RP-E, with lower protein digestibility in rats fed with RP-A versus RP-E. Cholesterol absorption was inhibited more in RP-E treated group versus the RP-A treated animals as a result of more neutral steroids being excreted in the bile of rats that were fed RP-E.
Significant correlation was noted between protein digestibility and blood cholesterol levels. This study shows the benefit of lower digestibility of rice protein extracted by alkaline or enzymatic processing (RP-A and RP-E, respectively) on cholesterol metabolism. Yang Lin et al (ibid) conclude that the digestibility of rice protein is a major factor in influencing cholesterol metabolism.
Rice Protein and Improving Lipid and Glucose Homeostasis
(Experimental reversal of metabolic syndrome)
In an article by Ronis MJ et al (Exp. Biol. Med, Sept. 2010, 235, 9, 1102-13), rice protein isolates were shown to improve lipid and glucose homeostasis in rats fed high fat/high cholesterol diets. In these studies, peroxisome proliferator-activated (PPAR) genes and proteins involved in fatty acid degradation were found to be upregulated by feeding rice protein isolates (RPI).
Similar effects of RPI on hepatic PPAR were also found to be significant and RPI also increased hepatic genes involved in cholesterol metabolism and transport. Overall, increased liver triglyceride content, high blood cholesterol, and insulin resistance were partially prevented by feeding RPI. Messenger ribonucleic acid (MRNA) and protein expression of liver enzymes involved in fatty acid synthesis were suppressed by feeding RPI in the rats who were receiving a high fat/high cholesterol diet.
Ronis et al (ibid) concluded that the observed attenuation of metabolic syndrome in the experimental animals, which occurred in the RPI fed rats on high fat/high cholesterol diets, results from PPAR activation. By inference, these data suggest that in humans, rice protein may be valuable in the presence of metabolic Syndrome X that affects approximately 70 million Americans.
Additional research confirms the beneficial effects of rice protein on lipid metabolism. Tong X et al (Lipids in Health and Disease, 2012, 11, 1, 24-42) studied the effect of RP-A (alkaline extracted protein) versus RP-E (alpha amylase extracted protein) on triglyceride metabolism in rats fed cholesterol – enriched diets for 2 weeks, as compared with casein (CAS). The feeding of RP (RP-A and RE-E) resulted in significantly lower plasma concentrations of glucose and lipids. In addition, less hepatic accumulation of lipids was apparent as a consequence of RP-feeding.
In these experiments, the administration of RP also depressed hepatic activities of fatty acid synthase (FAS), glucose 6-phosphate dehydrogenase (G6PD), and malate dehydrogenase (MDH). In contrast, activities of lipoprotein lipase (PL) and hepatic lipase were stimulated to a significant degree, compared with CAS feeding (casein). There was a significant positive correlation coefficient demonstrated between protein digestibility and body fat deposition and a similar correlation between protein digestibility and plasma triglyceride (TG) concentrations. These data support the notion that lower digestibility is a real advantage compared with other sources of protein, such as whey protein.
The authors of the study Tong X et al ibid concluded that: “the present study demonstrates that rice protein can modify triglyceride metabolism, leading to an improvement of body weight and adiposity. Results suggest that the triglyceride – lowering action as well as the potential of anti-adiposity induced by rice protein is attributed to upregulation of lipolysis and downregulation of lipogenesis, and the lower digestibility of rice protein may be the main modulator responsible for the lipid-lowering action” (Tong X, et al ibid).
Rice protein hydrolysates contain variable amounts of blood pressure lowering substances called Angiotensin 1 – converting enzyme (ACE) inhibitors. Angiotensin 1 – converting enzyme (ACE) converts angiotensin I to angiotensin II, which has vasopressor (blood pressure elevating) actions. In addition, ACE inhibitors can inactivate bradykinin and regulate local levels of other active peptides (e.g. enkephalins and substance P), which results in the lowering of blood pressure.
ACE inhibitors are abundant in rice dregs, which are byproducts of fermentation or other water processing techniques of rice. While many food proteins contain ACE inhibitors, rice dregs are a particularly rich source of vasoactive peptides. For example, rice dregs are relatively high in protein content. Other sources of variable amounts of ACE inhibitors are gelatin, maize, whey, fish, and egg protein but they are not as prominent as ACE inhibitors found in rice dregs (Guo-ging He et al, Journal of Zheijan University, Sci B, June 6(6) 508-513, 2005).
Many peptides are derived from food protein hydrolysis processes and it would be expected that ACE inhibitors are bio-available as a consequence of rice protein consumption. Chinese researchers have demonstrated the antihypertensive effect of rice protein hydrolysate in spontaneously hypertensive laboratory animals and discovered an ACE inhibitor peptide with the amino acid sequence Thr-Gln-Val-Tyr (Guan-Hong Li et al Asia Pac. J. Clin. Nutr. 2007, 16 (Suppl1) 275-280). In animal studies performed at the National Research Institute, in Japan, rice bran was found to lower blood pressure with a degree of activity similar to ACE inhibitor drugs.
Meteoric Rise in the Use of Rice Protein
Compared with whey and soy there is a meteoric rise in the use of rice protein for its superior role in healthy fitness plans. This interest is fuelled by the benefits of rice protein for cardiovascular health, its absence of lactose and gluten, and its fiber content. While whey protein has been considered to be a premium standard with its high protein and essential amino acid profile, more protein is not necessarily better, when considering the health benefits of various protein sources (American Diabetes Association Guidelines). The lower digestibility score of rice protein is essential for health.
It is unusual for people not to eat a reasonably balanced diet that complements daily needs of essential amino acids. Some scientists believe that the value of whey protein has been hyped at the expense of considering the drawbacks of its contents of lactose, cholesterol, milk protein, limited gastrointestinal tolerance, and its allergenic potential. Moreover, rice protein often has a superior vitamin and mineral content in comparison with soy and whey protein. Rice protein is less likely to produce hyperaminoacidemia than whey protein and this may have the advantage of lowering renal and hepatic stress during extra protein consumption.[box title=”PROTEIN QUALITY” box_color=”#de7e20″]THE BIOLOGICAL VALUE OF A PROTEIN IS THE PROPORTION OF THAT PROTEIN TO BE ASSIMILATED AND USED BY THE CELLS OF THE BODY.
IN CONTRAST, THE PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORE MEASURES BOTH THE AMINO ACID PROFILE AND DIGESTIBILITY WITH THE HIGHEST NUMBER BEING 1.
WHILE HIGH SCORES OF PROTEIN DIGESTIBILITY ARE SEEN AS AN ADVANTAGE, IT IS THE LOWER DIGESTIBILITY OF RICE PROTEIN THAT CAN CONTRIBUTE TO CARDIOVASCULAR HEALTH.[/box]