Fish protein powder?

[Dawgpound_Hank]

JB I agree with you about so much bs advertising with various protein supps. But regarding BV, it depends on which SCALE is being used. Indeed using the percentage scale, the highest is 100%. However, using the ratio scale (the scale which most people use), it CAN exceed 100. Using the scale that you are using, an egg is NOT 100, because an egg protein can only be 94% absorbed. However on the ratio scale (again, the one which most people use), the egg scores 100, and whey is listed as 104 (be it true or false). You can't cross-compare between the two scales or it makes for confusion, ie 94%/100 for the egg.

[Dawgpound_Hank]

Biological value
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(Redirected from Biological Value)

Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It summarises how readily the broken down protein can be used in protein synthesis in the cells of the organism. Proteins are the major source of nitrogen in food, unlike carbohydrates and fats. This method assumes protein is the only source of nitrogen and measures the proportion of this nitrogen absorbed by the body which is then excreted. The remainder must have been incorporated into the proteins of the organisms body. A ratio of nitrogen incorporated into the body over nitrogen absorbed gives a measure of protein 'usability' - the BV.

Unlike some measures of protein usability, biological value does not take into account how readily the protein can be digested and absorbed (largely by the small intestine). This is reflected in the experimental methods used to determine BV.

BV uses two similar scales:

The true percentage utilization (usually shown with a percent symbol).
The percentage utilization relative to a readily utilizable protein source, often egg (usually shown as unitless).

These two values will be similar but not identical.

Percentage utilization

Biological value is determined based on this formula.[4][5]

BV = ( Nr / Na ) * 100

Where:

Na = nitrogen absorbed in proteins on the test diet
Nr = nitrogen incorporated into the body on the test diet

However direct measurement of Nr is essentially impossible. It will typically be measured indirectly from nitrogen excretion in urine.[6] Faecal excretion of nitrogen must also be taken into account - this part of the ingested protein is not absorbed by the body and so not included in the calculation of BV. An estimate is used of the amount of the urinary and faecal nitrogen excretion not coming from ingested nitrogen. This may be done by substituting a protein-free diet and observing nitrogen excretion in urine or faeces, but the accuracy of this method of estimation of the amount of nitrogen excretion not coming from ingested nitrogen on a protein-containing diet has been questioned.

BV = ( ( Ni - Ne(f) - Ne(u) ) / (Ni - Ne(f)) ) * 100

Where:

Ni = nitrogen intake in proteins on the test diet
Ne(f) = (nitrogen excreted in faeces whilst on the test diet) - (nitrogen excreted in faeces not from ingested nitrogen)
Ne(u) = (nitrogen excreted in urine whilst on the test diet) - (nitrogen excreted in urine not from ingested nitrogen)

Note:

Nr = Ni - Ne(f) - Ne(u)
Na = Ni - Ne(f)

This can take any value from 0 to 100, though reported BV could be out of this range if the estimates of nitrogen excretion from non-ingested sources are inaccurate, such as could happen if the endogenous secretion changes with protein intake. A BV of 100% indicates complete utilization of a dietary protein, i.e. 100% of the protein ingested and absorbed is incorporated into proteins into the body. The value of 100% is an absolute maximum, no more than 100% of the protein ingested can be utilized (in the equation above Ne(u) and Ne(f) cannot go negative, setting 100% as the maximum BV).
[edit] Relative utilization

Due to experimental limitations BV is often measured relative to an easily utilizable protein. Normally egg protein is assumed to be the most readily utilizable protein and given a BV of 100. For example:

Two tests of BV are carried out on the same person; one with the test protein source and one with a reference protein (egg protein).

relative BV = ( BV(test) / BV(egg) ) * 100

Where:

BV(test) = percentage BV of the test diet for that individual
BV(egg) = percentage BV of the reference (egg) diet for that individual

This is not restricted to values of less than 100. The percentage BV of egg protein is only 93.7% which allows other proteins with true percentage BV between 93.7% and 100% to take a relative BV of over 100. For example, whey protein takes a relative BV of 104, while its percentage BV is under 100%.

The principal advantage of measuring BV relative to another protein diet is accuracy; it helps account for some of the metabolic variability between individuals. In a simplistic sense the egg diet is testing the maximum efficiency the individual can take up protein, the BV is then provided as a percentage taking this as the maximum.


References

^ Thomas, K. Ueber die biologische Wertigkeit der stickstoff-substanzen in 1909 verschiedenen Nahrungsmitteln. Arch. Physiol., 219.
^ Optimum Sports Nutrition: Your Competitive Edge, A Complete Nutritional Guide For Optimizing Athletic Performance; Chapter 12. by Dr. Michael Colgan
^ The Great Animal Versus Vegetable Protein Debate What Is The Best Protein For Muscle Growth?
^ a b Mitchell, H.H. (1923). "A Method of Determining the Biological Value of Protein". Journal of Biol. Chem. 58 (3): 873.
^ Chick H., Roscoe, M.H. (1930). "The biological values of proteins: A method for measuring the nitrogenous exchange of rats for the purpose of determining the biological value of proteins". Biochem J. 24 (6): 1780-2.
^ Fixsen, M.A.B. "The biological value of purified caseinogen and the influence of vitamin B2 upon biological values, determined by the balance sheet method". Biochem J. 1930; 24(6): 1794–1804.
^ S.G. Srikantia (August 1981). "The Use Of Biological Value Of A Protein In Evaluating Its Quality For Human Requirements". Joint FAO/WHO/UNU Expert Consultation on Energy and Protein Requirements Rome, 5 to 17 October 1981. Food and Agriculture Organization of the United Nations.
^ Mitchell, H.H. A method for determining the biological value of protein. 1924 J. Biol. Chem., 58, 873. http://www.jbc.org/cgi/reprint/58/3/873.pdf
^ Mitchell, H.H. and G.G. Carman. The biological value of the nitrogen of mixtures 1926 of patent white flour and animal foods. J. Biol. Chem., 68, 183.
^ Recent developments in protein quality evaluation by Dr E. Boutrif.
^ Hoffman, Jay R.; Falvo, Michael J. (2004). "Protein – Which is Best". Journal of Sports Science and Medicine 3 (3): 118–30.
^ a b c d e f g [Soybeans: Chemistry and Technology (copyright 1972) (b) Synder HE, Kwon TW. Soybean Utilization. Van Nostrand Reinhold Company, New York, 1987]
^ a b c http://www.medbio.info/Horn/Time%206/protei4.gif
^ a b Jolliet, P. "Enteral nutrition in intensive care patients: a practical approach." Intensive Care Medicine (1998).
^ a b c Microsoft PowerPoint - The Nutritious Egg
^ "Protein, Which Is Best.". JSSM. Retrieved 2007-10-31.
^ Joint FAO/WHO/UNU Expert Consultation on Energy and Protein Requirements, The use of biological value of protein in evaluatiing its quality for human requirements, S.G. Srikantia, University of Mysore.
^ Testosterone Nation, The Protein Roundtable, August 24, 2000.
^ Journal of Sports Science and Medicine (2004) 3, 118-130
^ Poullain, MG et al. Effect of whey proteins, their oligopeptide hydrosylates and free amino acid mixtures on growth and nitrogen retention in fed and starved rats. J Parenteral and Enteral Nutrition (1989) 13: 382-386
^ a b Pellett, PL and Young, VR. Nutritional evaluation of protein foods. United Nations University, 1980.
^ The Use Of Biological Value Of A Protein In Evaluating Its Quality For Human Requirements.
^ Said, A.K. and Hegsted, D.M., J. Nutr., 99, 474, 1969
^ FAO/WHO (1991) Protein Quality Evaluation Report of Joint FAO/WHO Expert Consultation, Food and Agriculture Organization of the United Nations, FAO Food and Nutrition Paper No. 51, Rome.
^ Schaafsma, G. (2000) 'The protein digestibility-corrected amino acid score. Journal of Nutrition 130, 1865S-1867S

[Shovel]

This is kickass! (I'm confused as shit now, lol)

[peachfuzz]

Sorry JB my brother but I have to agree with Dawgpound on this one.

[Abraham]

I am not a doctor, but I always understood that the biggest
benefit of fish protein vs the others is the EFA's like JB stated.
I supplement with omega 3 fish oil pills daily.