MBP RESOURCES
OVERVIEW
What is MBP®?
MBP is a natural protein that is contained in
trace amounts in bovine milk.
Although milk contains protein in abundance, MBP® accounts for only a small portion of milk’s overall protein content. A breakdown of the composition of bovine milk is depicted below. The effect of this protein on bone was discovered and was named MBP.
A multi-functional protein that works directly and/or
indirectly on bone cells to form healthy bones.
The most important characteristics of MBP are that it increases the number of bone-forming osteoblasts (cells) and regulates the activity of bone-destroying osteoclasts (cells). However, even for those who ingest dairy calcium, if the body’s ability to form bone is impaired then calcium will not adhere to the bone effectively. MBP is a multifunctional protein: by acting directly and/or indirectly on bone cells, it vitalizes the bone itself and promotes the bone formation, while at the same time inhibiting excess bone destruction (bone resorption).
Differences in function between MBP and other substances
In recent years, the vitamin K in natto (fermented soybeans) and isoflavone in soybeans have become widely known as substances that contribute to the health of bones. Vitamin K acts mainly to promote bone calcification and reduce the number of osteoclasts, and isoflavone operates mainly to inhibit osteoclastic bone resorption. By comparison, a key characteristic of MBP is that it functions on both osteoblastic bone formation and osteoclastic bone resorption.
