Si vous vous intéressez à la whey native avis, vous avez certainement entendu parler des protéines natives. Ce terme, qui a fait son apparition il y a quelques années dans le domaine de la production de protéines, est devenu très populaire grâce à des campagnes marketing bien conçues. Mais qu’est-ce que c’est exactement et quel est le lien avec l’amélioration des résultats lors des entraînements en fitness, musculation et sports d’endurance ? Est-ce que les protéines natives, dont le prix est souvent plus élevé, sont vraiment plus qualitatives que les wheys « classiques » ?
Whey classique et whey native : quelles sont les différences entre ces deux produits ?
Une whey classique se caractérise par un procédé d’isolation des protéines qui consiste à leur extraction à partir du lait. Cette méthode est différente des procédés d’isolation utilisés pour les wheys dites « natives », où la filtration des poudres est la principale méthode d’obtention des protéines.
Le lait se compose principalement de deux protéines :
- les caséines,
- les protéines de lactosérum,
- connues sous le nom de whey.
Ces protéines sont particulièrement riches en nutriments et sont à l’origine du terme « whey », issu de l’anglais et signifiant « lactosérum ».
Whey classique
La fabrication du fromage commence par une coagulation de la caséine, qui se produit lors de l’addition de présure ou d’acidification du lait entier. La caséine se dénaturant, elle commence alors à se coaguler. Les protéines contenues, quant à elles :
- restent en solution aqueuse,
- produisent ce que l’on appelle le petit lait,
- se présentent par exemple au-dessus des yaourts.
L’utilisation d’une pression mécanique permet alors de séparer ce liquide pour le récupérer.
Après avoir été stérilisé et éventuellement pasteurisé, le liquide est soumis à une ultrafiltration ou microfiltration visant à isoler les protéines naturellement riches en BCAA et à enlever les graisses et le lactose. La déshydratation qui s’ensuit permet d’obtenir une poudre sèche riche en protéines et BCAA et pauvre en glucides.
Whey native
La filtration des protéines se produit sur le lait entier, sans avoir à séparer la caséine auparavant. La seule différence est que cette étape supplémentaire n’est pas nécessaire.
Le lait entier est chauffé et filtré pour séparer les protéines du lactose et des graisses. La protéine qui en résulte est connue sous le nom de protéine native ou de protéine de lactosérum. Elle est riche en acides aminés et une source de protéines de haute qualité. La protéine de lactosérum est l’ingrédient principal des produits à base de protéines à base de whey (whey isolate avis).
Whey native et whey classique : laquelle est la plus efficace ?
Y a-t-il une différence d’efficacité entre les whey « native » et les whey classiques pour ce qui est des performances sportives ou de la prise de masse musculaire ? La réponse est non : aucune différence n’a été démontrée.
Une étude a révélé que la concentration en acides aminés sanguins augmentait plus rapidement avec la whey native que la whey protéine classique.
- Cette différence n’affectait pas la synthèse des protéines musculaires.
- La qualité des wheys utilisées et leurs ingrédients influencent grandement l’augmentation de la concentration.
- Ces résultats ne peuvent pas être extrapolés à l’ensemble des wheys natives et des wheys classiques.
La whey native est-elle une protéine non dénaturée ?
Les fabricants de whey native ou isolate font valoir le fait que leur produit n’est pas dénaturé, ce qui n’est pas le cas de la whey classique. Il est cependant essentiel de faire la distinction entre ce que signifie exactement le terme « dénaturation » et de comprendre que l’expression « whey dénaturée » n’a pas de sens précis.
La dénaturation des protéines est un phénomène naturel qui se produit dès lors que la température augmente. Cela n’empêche pas pour autant que les protéines dénaturées soient tout aussi nutritives que les protéines non dénaturées.
Cette dénaturation est un phénomène qui préoccupe les industriels pharmaceutiques. Elle est en effet essentielle pour l’efficacité d’un traitement à base de protéines thérapeutiques, tels que l’insuline. Lorsque la protéine est dénaturée, cela entraîne :
- une perturbation de son repliement,
- ce qui a pour conséquence une cascade de signalisation métabolique compromise,
- la dénaturation peut donc être à l’origine d’une inefficacité du traitement,
- ce qui présenter un danger direct pour le patient.
Une protéine de nutrition est différente d’une protéine thérapeutique. Une protéine de nutrition, telle que la protéine de whey, est définie par sa valeur nutritive et sa capacité à être absorbée par le corps, alors qu’une protéine thérapeutique doit avoir une structure précise pour pouvoir accomplir sa fonction dans le corps.
Dans le tractus gastro intestinal, les protéines sont décomposées afin d’extraire les acides aminés qu’elles renferment. Ces acides aminés sont ensuite utilisés par le corps pour réparer et construire les tissus musculaires endommagés lors des entraînements de musculation ou de sports d’endurance.
Lorsque vous chauffez, filtrez ou homogénéisez des aliments, vous les dénaturez. Une étude révèle que même homogénéiser du lait entier dénature ses protéines. De plus, lorsque vous digérez des aliments, vous les dénaturez également.
La whey native est obtenue par le pasteurisage du lait à haute température pendant plusieurs minutes, suivi du filtrage mécanique. Par la suite, le séchage à chaud, ainsi que l’ajout d’additifs et d’autres ingrédients, peuvent entraîner une dénaturation des protéines, ce qui rend la whey native plus dénaturée qu’une whey classique dite « fromagère ».
Lorsqu’il est question de protéines, il est recommandé de choisir des produits dont la structure protéique est la moins altérée possible. Bien que cela n’ait pas une grande importance dans ce secteur, il faut tout de même prendre en compte le processus de fabrication de la whey. En effet, de nombreux éléments interviennent, comme :
- la production,
- le stockage du lait,
- la pasteurisation,
- la formulation du produit fini.
Il est donc vain de comparer les produits à base de whey native et ceux qui ont été produits avec de la présure ou des ferments.
Contrairement à la whey native, la whey fromagère est-elle un déchet de fromage ?
En matière de nutrition sportive, le marketing influe directement sur le vocabulaire employé. Ainsi, le terme « déchet » est largement réutilisé par les fabricants de produits alimentaires. Qu’est-ce qu’un déchet ? Il s’agit d’une matière peu onéreuse, non comestible et inutilisable, de mauvaise qualité et destinée à être éliminée.
- Réduire les protéines de lactosérum,
- Réduire les protéines riches en acides aminés essentiels,
- Réduire les protéines riches en BCAA par gramme de protéines.
Le lactosérum ou plus communément appelé « petit-lait » est le sous-produit obtenu lors de la fabrication du fromage. Autrefois, les habitants des villages de montagne consommaient directement ce produit pour se protéger contre le climat froid et inhospitalier. Il était également utilisé pour préparer différentes recettes.
Le petit lait est composé à plus de 90% d’eau et représente de gros volumes, ce qui rendait techniquement son utilisation à grande échelle impossible avant les dernières avancées technologiques.
Au cours des dernières années, le lactosérum a bénéficié de progrès technologiques qui lui ont permis :
- d’être intégré dans des produits de qualité supérieure à des fins nutritionnelles,
- avec des variétés de goûts différents,
- à la fois dans les domaines du sport et de la médecine.
Le petit lait n’est pas un simple sous-produit de la production de fromage, bien au contraire. Il s’agit d’un produit très prisé, qui est parfois même plus recherché que le fromage fabriqué à la même occasion.
Whey native : pas de présence de GMP ?
Les fabricants de whey native isolate affirment que leurs produits contiennent des niveaux plus élevés de GMP (glycomacropeptides) que ceux de la whey classique obtenue à l’aide de présure ou de ferments.
Les GMP sont toujours considérés comme potentiellement nocifs pour la santé surtout sur le système digestif de nourrissons prématurés
En effet, le système digestif des nourrissons prématurés est très fragile et il est nécessaire de prendre des précautions lors de leur alimentation, car certaines substances qui conviennent aux adultes peuvent s’avérer dangereuses pour eux.
Des recherches plus récentes ont démontré que les GMP sont sûres et offrent même des avantages sur le plan de la régulation des systèmes digestif, endocrinien et immunitaire.
On peut affirmer que les wheys natives proviennent directement du lait, sans intervention de coagulation de la caséine. Toutefois, le terme « natif » est avant tout un argument de marketing utilisé dans le milieu de la nutrition sportive, où l’image et le marketing sont les plus importants.
Pour obtenir une whey avis de qualité et aussi peu transformée et dénaturée que possible, vérifiez d’où provient le lait /
- agriculture intensive,
- pays producteur,
- appartenance à un grand groupe laitier.
De plus, vous devez privilégier les wheys qui n’utilisent pas de processus impliquant de la chaleur, tels que la pasteurisation douce et l’atomisation sans préchauffage.
Il est important de s’éloigner des saveurs chimiques et très sucrées pour éviter la dénaturation des protéines. Les additifs, qui peuvent être nocifs pour la santé, sont susceptibles de dénaturer le mélange une fois qu’il est reconstitué dans le shaker.
Lorsque vous consommez des wheys après entraînement, il est essentiel de veiller à la qualité et à la traçabilité des glucides inclus dans la préparation. En effet, la qualité des produits de nutrition que vous consommez aura un impact direct sur votre récupération musculaire et votre santé à long terme.
Vous devez donc vous assurer que vos produits contiennent le bon type de glucides et que ceux-ci sont de bonne qualité. Les glucides simples comme le glucose et le fructose sont les meilleurs pour une récupération rapide et optimale. De plus en vérifiant le whey native isolate avis, vous devriez également vous assurer que les glucides sont exempts de produits chimiques et d’additifs.
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