Casein as a Milk Component - All Important Information

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Milk is one of the most crucial food products, often recommended to children as a rich source of calcium. However, in addition to calcium and whey protein, milk contains yet another valuable component, namely casein. In this article, we will attempt to delve deeper into this type of protein.

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What is casein?

Casein is one of the primary constituents of milk proteins. This compound constitutes over 75% of the total milk protein content. It is secreted during the digestion process by an enzyme known as rennet. It predominantly occurs in young individuals, hence it is presumed that adults do not fully absorb the milk protein content. Within casein, four types of molecules can be distinguished: α, αs, β, and γ.

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The Action of Casein - Basic Information

A distinctive feature of this type of protein is the considerable size of the protein molecules that compose it. The list of amino acids contained in this substance is almost identical to that of whey protein, which I mentioned in another article. The primary benefit of casein use is the slow digestion process, which is due to the large size of the building block molecules. Thanks to its coagulating properties and the formation of clots after consuming milk, casein helps effectively reduce hunger and prevent nighttime snacking. The long-lasting anticatabolic effect of casein, which persists up to 8 hours after consuming products containing casein, allows the maintenance of the body's nitrogen balance and protects it from harmful consequences of catabolism. Additionally, the glutamine present in casein assists in protecting muscles during periods of intense physical exertion, due to its ability to hydrate muscle cells and prevent muscle breakdown.

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Requirement for casein protein

Casein is recommended for physically active individuals, including both professional athletes and recreational sports enthusiasts. Another group that can benefit from adding casein to their diet is those struggling with overweight and wishing to shed unwanted kilograms. The longer absorption time makes casein an ideal choice for those who enjoy eating in the evening. It is generally recommended that the daily dose of casein should be between 0.8 and 2.2 g per kg of body weight. However, the exact requirement for this protein depends mainly on the type and intensity of physical activity.

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Researches and evaluations regarding the connection between growth stimulation and consuming cow's milk

There truly exists a connection between growth stimulation and consuming cow's milk. Studies conducted in 2006 confirm the existence of such a relationship between these two activities. The likely cause is casein. Despite the lack of detailed process descriptions, there is ample evidence of an increase in the concentration of an insulin-like growth factor through increased milk provision. The main factor is age. In most cases, children were examined who, as already mentioned, possess rennet, an enzyme responsible for the digestion of casein, which is reflected in the complete wealth of proteins and calcium that can be obtained from milk.

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Contraindications and adverse effects

Casein should not be utilized by individuals with milk allergy. It is thought that up to 60% of all milk allergies are due to the presence of this type of protein. It is noteworthy that individuals who are sensitive to cow's milk should also refrain from consuming dairy products from goats or sheep, due to over 90% similarity in structure and composition. Adverse effects after casein supplementation include diarrhea, abdominal pain, and vomiting. Certain diseases, where there are deficiencies in protein breakdown substances, can lead to incomplete digestion of casein, which can result in the formation of casomorphin - compounds with opioid character - that can have negative impacts on brain and nerve function.

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