The Science

Know the Facts About GENEPRO Protein

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Genepro Gen3 has complete “Useability”

Your bodies unique ability to process and “use” the protein you consume. Accounting for the absorption rate and digestion rate of a given product or food. Genepro Gen3 is up to 99.9% useable by the body. Useability combined digestibility and bioavailability to determine what is used by your body.

Industry Leading Base Protein

Genepro starts off with cleanest of Whey Protein Isolate (WPI). This WPI is derived from sweet dairy whey using cold Micro-filtration and Ultra-filtration membrane technologies; arguably the best technology known to retain and preserve the many biological benefits whey proteins have to offer, meaning you get more nutritional proteins per serving in its purest form; free of fillers, sugar, or other unnatural ingredients. Our farms that house our grass-fed cattle that supply our milk are located on the same property as our filtration operations. Super clean and same day processing allow for less opportunities for any impurities to reside in the base milk. Cleaner in – even cleaner out!

Plasma Treatment of Whey Protein

We have partnered with Nutra Ingredients start up of the year, Plasma Nutrition, Inc. They take our amazing, micronized, base WPI protein and put it through their patented Plasma Treatment process. They have licensed this incredible scientific breakthrough to us here at Genepro Protein, Inc. This process increases bioavailability by 123% and reduces stomach discomfort by 46%. This is backed by not one, not two but 7 human clinical trials over a 5 year span. They also have 8 more pre-clinical trials in the works!! Proven more bioavailable than Whey Protein Isolate Taste neutral – unlike some processes and enzymes that can leave your products bitter and acidic, Genepro doesn’t alter your taste profile.

We have partnered with EnteraHealth® to license their incredible product, ImmunoLin®

ImmunoLin® is a proprietary branded serum-derived immunoglobulin ingredient. ImmunoLin® is the next generation immuno-protein, providing concentrated immunoglobulins to support the body’s natural immune defenses in the gut. Made with specifically purified serum proteins, ImmunoLin® contains high concentrations of immunoglobulins and growth factors clinically proven to support immune health, digestive wellness, and all over nutrition. This serum-derived bovine immunoglobulin protein isolate helps support a healthy digestive tract and immune system. *DONATES GENEPRO WITH IMMUNOLIN PRODUCTS ONLY


In a world flooded with misinformation, the future of health and nutrition will be built on meaningful, tangible results. At Genepro Protein, we believe the best innovation comes from an uncompromising commitment to science and high-quality research. Here you’ll find details of each ingredient and each step in the process in making Genepro Generation 3 as well as a list of our completed and upcoming. Reach out to us to learn more about how GENEPRO Generation3 plasmas treated WPI validated efficacy can help you do more.


Membrane technology The principle of micro filtration and ultra-filtration is physical separation. The extent to which dissolved solids, turbidity and microorganisms are removed is determined by the size of the pores in the membranes. Substances that are larger than the pores in the membranes are fully removed. Substances that are smaller than the pores of the membranes are partially removed, depending on the construction of a refuse layer on the membrane.

Micro filtration and ultra-filtration are pressure-dependent processes,

which remove dissolved solids and other substances from water to a lesser extent than nano filtration and Reverse Osmosis.

The typical particle size used for microfiltration ranges from about 0.1 to 10 μm. In terms of approximate molecular weight these membranes can separate macromolecules of molecular weights generally less than 100,000 g/mol. The filters used in the microfiltration process are specially designed to prevent particles such as sediment, algae, protozoa or large bacteria from passing through a specially designed filter.

More microscopic, atomic or ionic materials such as water (H2O), monovalent species such as Sodium (Na+) or Chloride (Cl−) ions, dissolved or natural organic matter, and small colloids and viruses will still be able to pass through the filter. The suspended liquid is passed through at a relatively high velocity of around 1–3 m/s and at low to moderate pressures (around 100-400 kPa) parallel or tangential to the semi-permeable membrane in a sheet or tubular form. A pump is commonly fitted onto the processing equipment to allow the liquid to pass through the membrane filter.

There are also two pump configurations, either pressure driven or vacuum. A differential or regular pressure gauge is commonly attached to measure the pressure drop between the outlet and inlet streams. See Figure 1 for a general setup. The most abundant use of microfiltration membranes are in the water, beverage and bio-processing industries (see below). The exit process stream after treatment using a micro-filter has a recovery rate which generally ranges to about 90-98 %. Another crucial application of MF membranes lies in the cold sterilization of beverages and pharmaceuticals.

Historically, heat was used to sterilize refreshments such as juice, wine and beer in particular, however a palatable loss in flavor was clearly evident upon heating. Similarly, pharmaceuticals have been shown to lose their effectiveness upon heat addition. MF membranes are employed in these industries as a method to remove bacteria and other undesired suspensions from liquids, a procedure termed as 'cold sterilization', which negates the use of heat. Aside from the above applications, MF membranes have found dynamic use in major areas within the dairy industry, particularly for milk and whey processing. The MF membranes aid in the removal of bacteria and the associated spores from milk, by rejecting the harmful species from passing through.

This is also a precursor for pasteurization, allowing for an extended shelf-life of the product. However, the most promising technique for MF membranes in this field pertains to the separation of casein from whey proteins (i.e. serum milk proteins). This results in two product streams both of which are highly relied on by consumers; a casein-rich concentrate stream used for cheese making, and a whey/serum protein stream which is further processed (using ultrafiltration) to make whey protein concentrate. The whey protein stream undergoes further filtration to remove fat in order to achieve higher protein content in the final WPC (Whey Protein Concentrate) and WPI (Whey Protein Isolate) powders.


is a variety of membrane filtration in which forces like pressure or concentration gradients lead to a separation through a semipermeable membrane. Suspended solids and solutes of high molecular weight are retained in the so-called retentate, while water and low molecular weight solutes pass through the membrane in the permeate (filtrate).

This separation process is used in industry and research for purifying and concentrating macromolecular (103 - 106 Da) solutions, especially protein solutions. Ultrafiltration is not fundamentally different from microfiltration. Both of these separate based on size exclusion or particle capture. It is fundamentally different from membrane gas separation, which separate based on different amounts of absorption and different rates of diffusion.

Ultrafiltration membranes are defined by the molecular weight cut-off (MWCO) of the membrane used. Ultrafiltration is applied in cross-flow or dead-end mode. Industries such as chemical and pharmaceutical manufacturing, food and beverage processing, and wastewater treatment, employ ultrafiltration in order to recycle flow or add value to later products. Blood dialysis also utilizes ultrafiltration. Protein Concentration: UF is used extensively in the dairy industry; particularly in the processing of cheese whey to obtain whey protein concentrate (WPC) and lactose-rich permeate. In a single stage, a UF process is able to concentrate the whey 10–30 times the feed.

The original alternative to membrane filtration of whey was using steam heating followed by drum drying or spray drying. The product of these methods had limited applications due to its granulated texture and insolubility. Existing methods also had inconsistent product composition, high capital and operating costs and due to the excessive heat used in drying would often denature some of the proteins.[6] Compared to traditional methods, UF processes used for this application: Are more energy efficient Have consistent product quality, 89-99% protein product depending on operating conditions do not denature proteins as they use moderate operating conditions.

The potential for fouling is widely discussed, being identified as a significant contributor to decline in productivity. Cheese whey contains high concentrations of calcium phosphate which can potentially lead to scale deposits on the membrane surface. As a result, substantial pretreatment must be implemented to balance pH and temperature of the feed to maintain solubility of calcium salts. A selectively permeable membrane can be mounted in a centrifuge tube. The buffer is forced through the membrane by centrifugation, leaving the protein in the upper chamber. Other applications Filtration of effluent from paper pulp mill Cheese manufacture, see ultrafiltered milk Removal of some bacterias from milk Process and waste water treatment Enzyme recovery Fruit juice concentration and clarification Dialysis and other blood treatments Desalting and solvent-exchange of proteins (via diafiltration) Laboratory grade manufacturing Radiocarbon dating of bone collagen.


Recent developments in protein processing have identified plasma surface-modification (PSM) as a new and interesting protein treatment. Plasma is a gas that has been charged with electrons in both the negative and positive state and as such is characterized by both high conductivity as well as high internal energy. Plasma treatment is said to be initiated when plasma ions come in contact with a particular surface. As such PSM is a process whereby plasma is applied to the surface of a material in order to alter its chemical properties, such as surface area and hydrophilicity. Briefly, plasma treatment is performed in a vacuum chamber with controllable pressure and temperature. Different processed gases may be used during plasma treatment, including atmospheric plasma, generated by using processed atmospheric air. Ultimately, PSM enables selective alterations of protein structure with granular control by altering the reaction parameters of the plasma exposure.

All proteins significantly elevated EAAs, and BCAAs from basal levels. However, we conclude that the consumption of the treated proteins significantly raises blood levels of EAAs, and BCAAs to a greater extent across multiple dairy, vegan, and isolated BCAA conditions. Moreover, atmospheric plasma treatment of a vegan protein source makes its amino acid response similar to whey. Thus, protein supplementation that has undergone Ingredient Optimized®/Plasma Nutrition® atmospheric plasma treatment technology may be highly beneficial for improving the blood plasma amino acid response.

IMMUNOLIN®: ImmunoLin® is a powder form of serum-derived immunoglobulin concentrate. Due to its high immunoglobulin content, ImmunoLin® is an excellent natural source of IgG for use in digestive health, immune support and sports nutrition products. ImmunoLin® contains no lactose and is free of milk proteins, such as casein and β-lactoglobulin, which can be poorly tolerated by some people. ImmunoLin® contains very low levels of saturated fat. ImmunoLin® is manufactured from non-GMO ingredients. *DONATES GENEPRO WITH IMMUNOLIN PRODUCTS ONLY

ImmunoLin® is the next generation immuno-protein, providing concentrated immunoglobulins to support the body’s natural immune defenses in the gut. Made with specifically purified serum proteins, ImmunoLin® contains high concentrations of immunoglobulins and growth factors clinically proven to support immune health, digestive wellness, and sports nutrition. *DONATES GENEPRO WITH IMMUNOLIN PRODUCTS ONLY

The health and performance of the gastrointestinal tract is influenced by the interaction of a variety of factors, including diet, nutritional status, genetics, environment, stress, the intestinal microbiota, immune status, and gut barrier. Disruptions in one or more of these factors can lead to enteropathy or intestinal disorders that are known to occur in concert with certain disease states or conditions such as irritable bowel syndrome or human immunodeficiency virus (HIV) infection. Nutritional support in the form of a medical food along with current therapies could help manage the adverse effects of enteropathy, which include effects on nutrient digestion, absorption, and metabolism, as well as utilization of nutrients from foodstuffs.

Numerous studies have demonstrated that oral administration of plasma- or serum-derived protein concentrates containing high levels of immunoglobulins can improve weight management, normalize gut barrier function, and reduce the severity of enteropathy in animals. Recent trials in humans provide preliminary evidence that a serum-derived bovine immunoglobulin/protein isolate is safe and improves symptoms, nutritional status, and various biomarkers associated with enteropathy in patients with HIV infection or diarrhea-predominant irritable bowel syndrome.

This review summarizes data from preclinical and clinical studies with immunoglobulin-containing plasma/serum protein concentrates, with a focus on the postulated mode of action of serum-derived bovine immunoglobulin/protein isolate for patients with enteropathy. Enteropathy is frequently found in association with several human disease conditions, including irritable bowel syndrome (IBS) or human immunodeficiency virus (HIV) infection, and is caused by pathological changes in the lining of the intestinal tract. Such changes disrupt the homeostasis of the gastrointestinal (GI) tract and lead to symptoms of abdominal pain and discomfort, bloating, and abnormal bowel function (eg, diarrhea, urgency, constipation). 

While the pathophysiological mechanisms that lead to enteropathy are not well understood, there is a developing body of evidence to suggest the involvement of genetic predispositions, diet, stress, and exposure to external antigens, toxins, or environmental insults (including infection). Combinations of these trigger factors lead to a continuing cycle of altered gut microbiota, immune dysregulation, gut barrier dysfunction with permeability changes, and nutrient malabsorption, which serves to further amplify and prolong this cycle of events.

Oral administration of bovine immunoglobulin (Ig)-containing protein preparations has been shown to improve weight gain and gut barrier function and permeability and to reduce the severity of enteropathy in animals. Serum-derived bovine protein isolate (SBI) is specially formulated to increase Ig levels and contains >90% protein, over 50% of which is IgG. Recent studies in humans demonstrate that SBI is safe and improves the nutritional status and GI symptoms (eg, chronic loose and frequent stools, abdominal discomfort, bloating, urgency) in patients with enteropathy associated with diarrhea-predominant IBS (IBS-D) or HIV infection.

Other studies have provided evidence that SBI supports digestive and absorptive properties of the intestinal tract by: binding and neutralizing microbial components; helping to maintain a beneficial gut microbiota; managing gut barrier function; and maintaining GI immune balance. While these effects have been observed in both nonclinical (in vitro, animal) and clinical studies, the significance of the observations from nonclinical studies to humans is not known.



Controversy exists about the maximum amount of protein that can be utilized for lean tissue-building purposes in a single meal for those involved in consuming liquid protein supplementation. A long-held misperception in the lay public is that there is a limit to how much protein can be absorbed by the body. From a nutritional standpoint, the term “absorption” describes the passage of nutrients from the gut into systemic circulation.

Based on this definition, the amount of protein that can be absorbed is virtually unlimited. Following digestion of a protein source, the constituent amino acids (AA) are transported through the enterocytes at the intestinal wall, enter the hepatic portal circulation, and the AA that are not utilized directly by the liver, then enter the bloodstream, after which almost all the AA ingested become available for use by tissues.

While absorption is not a limiting factor with respect to whole proteins, there may be issues with consumption of individual free-form AA in this regard. Specifically, evidence shows the potential for competition at the intestinal wall, with AA that are present in the highest concentrations absorbed at the expense of those that are less concentrated. So, how much of a protein supplement can your body actually use?

The American Journal of Sports Medicine Clinical Trial (NCBI NCBI# PMID: 29497353 as well as 8 additional studies (listed at the bottom under references) used to bring this synopsis to you! For ages, the great debate over protein has been how much protein do I need? There have been many knock-down, drag-out fights over how much is enough and how much is too much. That is exactly what the clinical trial set out to prove and the results are shocking. This is the real science that the nutrition industry does not want you to know.

But we think the truth needs to be told. We will try to make this entertaining and educational at the same time… and here we go!!!!! In the red corner: the RDAs who recommend 0.36-0.8 grams of protein per pound of bodyweight (0.8 g/kg to 1.2-1.8 g/kg) in daily protein intake! In the blue corner: the fitness experts who recommend 1-2g/lb (2.2 to 4.4 g/kg)! Ding! Ding! Now I’m going to be the one who leaps into the ring unexpectedly with the folding chair. Forget how much you’re eating. How much are you absorbing? What if you aren’t absorbing all – or even half – of the protein you’re eating? Whoa, now that’s a knockout idea! You may be smugly thinking, “Brian, this isn’t news. Everybody knows that most people have low stomach acid and can’t absorb all the protein from a steak.” But what about whey protein? You should be able to absorb that pretty easily, right? Figure you could absorb pretty close to 100% of a whey protein shake, right? You feeling lucky, protein punk? Well, you’re wrong. We only digest a small amount of whey protein in liquid form. Are you surprised? If not, I’m not ashamed to admit that I was.

Surprise aside, the research is pretty clear. Indeed, a recent study examined how much whey protein we can absorb in one sitting. And let me just say that it looks like a lot of whey is literally going down the toilet. Forget the spider – Little Miss Muffet has other problems. Turns out that it takes 1.5 hours for viscous liquids (e.g. a whey protein shake) to pass through the section of the gut that can actually absorb it. But that’s not the breaking news. Here’s the big story. The maximum rate that whey protein isolate can be absorbed is about 8-9 grams per hour. Lower quality whey proteins, like concentrate are only 6-8g. WARNING! Math ahead! Little Miss Muffet drank a 50 gram whey protein shake. Since Miss Muffet can absorb only at max, 10 grams every hour. How long does it take for Miss Muffet to absorb all the protein? 50 grams / 10 grams per hour = 5 hours So, it would take 5 hours to digest all that protein. But remember, we have only 1.5 hours to get ‘er done. Therefore Miss Muffet has no chance of absorbing all of it. She’ll absorb – at most – 15 grams. And the other 35 grams? Well, they’re wasted. That’s right, at best, the protein shake you are slamming down that says “24g whey protein per serving” you are actually only getting 30-35% (that’s 7.2g - 8.4g at best) and that is if it is a great quality whey protein isolate.


To put it into an easier way to digest (yes pun intended), we will put this into a “to the point” chart.. There are two parallels that we have to take in consideration here. These are digestibility and bioavailability. The first is the amount of time it takes for the human body to “use” the food or supplement. Liquid forms (IE protein powders put into a liquid) pass through the digestive system much faster than solid, whole foods (digestibility). The second parallel is how much of a protein powder can be used by the body (bioavailability). Let’s start by looking at the times of absorption for different type of protein.

What affects a protein’s rate of absorption?

A protein’s amino acid composition affects the rate of absorption, with some types of amino acids being absorbed more easily than others. On top of that, research shows that the length of the protein’s amino acid chain also affects absorption, with long-chain peptides taking significantly longer to be broken down and absorbed in comparison to short-chain peptides. As you can see in the chart below, each type of protein has a different rate of absorption. Some types of protein, like whey, have a relatively high rate of absorption, while other proteins, like egg protein, are only absorbed in small amounts every hour. Here are the rates of absorption for the most popular protein powder supplements. 

Ok, more math… We see by these scientific studies that Whey Protein Isolate is, at best, 34% useable by the human body and that the maximum amount of whey protein isolate a body can use is an average of 8g/hour and that we only have 1.5 hours to process as much of that protein as possible before it is expelled as waste. Conclusion – if we have 1.5 hours to use the protein supplements with the average of 8g/hour to absorb. That means that our bodies can only use, at best your body will use 12g of protein. With Genepro being 99.9% bioavailable you are getting that same 12g in useable protein in your body… In other words, why use a 30g scoop of your Daddy’s protein and have all the digestive discomfort and wasting close to 70% of what you consumed when you can get the industries best, scientifically proven, protein and have zero gastric distress and zero waste?? No bloat or discomfort and 100% USEABLE by your body.. Not all protein is created equal and Genepro is definitely not your Daddy’s protein. The best just got better! 


“Protein – Which is Best?” Hoffman, J.R., Falvo, M.J. Journal of Sports Science & Medicine. Sep. 2004. “Dietary Protein and Nitrogen Utilization”Tome, D., Bos, C. The Journal of Nutrition. Jul. 2000. “Contemporary Issues in Protein Requirements and Consumption for Resistance Trained Athletes”Wilson, J., Wilson, G.J. Journal of the International Society of Sports Nutrition. Jun. 2006. “protein digestion and amino acid and peptide absorption”Silk, D.B., Grimble, G.K.,Rees, R. G. Proceedings of the Nutrition Society. Feb. 1985. “Digestion and Absorption of Dietary Protein”Erickson, R.H., Kim, Y.S. Annual Review of Medicine. Feb. 1990. “Protein digestion and absorption in human small intestine”Chung, Y.C., Kim, Y.S., Shadchehr, A., Garrido, A., Macgregor, I.L., Sleisenger, M.H. Gastroenterology. Jun. 1979. “Protein digestion and absorption in human small intestine”Chung, Y.C., Kim, Y.S., Shadchehr, A., Garrido, A., Macgregor, I.L., Sleisenger, M.H. Gastroenterology. Jun. 1979. “The rate of protein digestion affects protein gain differently during aging in humans”Dangin, M., Guillet, C., Garcia-Rodenas, C., Gachon, P., Bouteloup-Demange, C., Reiffers-Magnani, K., Fauquant, J., Ballevere, O., Beaufrere, B. Journal of Physiology. Mar. 2003. “Slow and fast dietary proteins differently modulate postprandial protein accretion”Biorie, Y., Dangin, M., Gachon, P., Vasson, M.P., Maubois, J.L., Beaufrere, B. PNAS. Apr. 1997. “Effect of Peptide Chain Length on Absorption of Egg Protein Hydrolysates in the Normal Human Jejunum “Grimble, G.K., Rees, R.G., Keohane, P.P., Cartwright, T., Desreumaux, M., Silk, D.B. GASTROENTEROLOGY. Jul. 1986. “Effect of Peptide Chain Length on Absorption of Egg Protein Hydrolysates in the Normal Human Jejunum “Grimble, G.K., Rees, R.G., Keohane, P.P., Cartwright, T., Desreumaux, M., Silk, D.B. GASTROENTEROLOGY. Jul. 1986. “Protein – Which is Best?”Hoffman, J.R., Falvo, M.J. Journal of Sports Science & Medicine. Sep. 2004. “Protein – Which is Best?”Hoffman, J.R., Falvo, M.J. Journal of Sports Science & Medicine. Sep. 2004


In a world flooded with misinformation, the future of health and nutrition will be built on meaningful, tangible results.  At Ingredient Optimized, we believe the best innovation comes from an uncompromising commitment to science and high-quality research. Here you’ll find a list of our completed and upcoming investigations. Reach out to learn more about how Plasma treatment protein validated efficacy can help you do more.

Reference Links to Published Research and Clinical Trials:

Human Clinical Studies

  1. Postprandial Plasma Amino Acid Responses Between Standard Whey Protein Isolate and Whey Protein Isolate Plus Novel Technology – PDF / LINK
  2. Comparison of a Plasma Modified Non-Hydrolyzed Whey Protein Isolate Supplement and a Standard Processed High DH Hydrolyzed Whey Protein Isolate Supplement on Bioavailability –  PDF / LINK
  3. Comparison of a Plasma Modified Branched Chain Amino Acid Supplement and a Standard Processed Branched Chain Amino Acid Supplement on Bioavailability –  PDF / LINK
  4. Comparison of a Plasma Modified Pea Protein Supplement and a Standard Processed Pea Protein Supplement on Bioavailability –  PDF / LINK
  5. Comparison of a Plasma Modified Pea Protein Supplement and a Standard Processed Whey Protein Supplement on Bioavailability –  PDF / LINK
  6. The effects of whey protein isolate vs. a reduced volume of a proprietary processed whey protein isolate supplementation in conjunction with resistance training on body composition in resistance trained males. –  PDF / LINK
  7. The effects of whey protein isolate vs. a reduced volume of a proprietary processed whey protein isolate supplementation in conjunction with resistance training on maximal strength in resistance trained males. –  PDF / LINK
  8. The Effects of Supplementing Ingredient Optimized Whey Protein Isolate (ioProtein) Versus Whey Protein Comparator Following High-Intensity Exercise –  PDF
  9. The Beneficial Effects of Ingredient Optimization Technology on Whey Protein for Body Composition and Senior Physical Fitness Test Performance in Elderly Person –  PDF
  10. Comparison of a Plasma Modified Leucine Supplement and a Standard Processed Leucine Supplement on Bioavailability –  PDF / LINK

Preclinical Research

  1. A Circular Dichroism Analysis of Commercially Available Powdered Whey Protein Structure  –  PDF
  2. Effect of Atmospheric Plasma on the Surface Area of Powdered Whey Protein Isolate –  PDF / LINK
  3. The Effect of Atmospheric Plasma on the Hydrophobicity of Powdered Whey Protein Isolate –  PDF / LINK
  4. The Effect of Atmospheric Plasma on the Perception of Taste and Mixability of Powdered Whey Protein Isolate –  PDF / LINK
  5. The Effect of Atmospheric Plasma on the Solubility and Dispersibility of Powdered Whey Protein Isolate –  PDF / LINK
  6. The Effect of Atmospheric Plasma on the Shipping Stability of Powdered Whey Protein Isolate –  PDF / LINK
  7. The Effect of Atmospheric Plasma on Cold Thermal Stability of Powdered Whey Protein Isolate –  PDF / LINK
  8. The Effect of Atmospheric Plasma on a Protein Thermal Shift Assay of Powdered Whey Protein Isolate –  PDF / LINK
  9. The Effects of Atmospheric Plasma on Microbes, Mold and Yeast in Powdered Protein  –  PDF / LINK