CC1 PROTEIN SEMI STUDY QUESTIONS Flashcards
excessive consumption of purine-rich food
ELEVATES URIC ACID
harmful to cells and may decrease athletic performance.
Increased level of AMMONIA
occurs when more than 2 grams per kilogram of ideal body weight per day is consumed.
Stress on KIDNEYS
leads to osteoporosis, occurs with high level of protein intake
CALCIUM LOSS
Two amino acids joined together by a
peptide bond form a
DIPEPTIDE
activated by gastric acidity and by
autoactivation (HCL secreted by parietal cell)
Pepsinogen
-hormone that stimulates the secretion of both pepsinogen and HCI
Gastrin
where the enzyme pepsin is secreted by the chief cells as a proenzyme or zymogen
Gastric Phase
-cleave proteins in their internal
sites
Endopeptidase
stimulates the pancreas to produce a protein-free electrolyte solution
rich in bicarbonates
SECRETIN
cleave one amino acid from the carboxyl-termflus of the polypeptide
carboxypeptidases
Secretion of enzyme-rich pancreatic juice is mediated by the hormone
PANCREOZYMIN OR CHOLECYSTOKININ (CCK)
TRYPSIN activates
-chymotrypsinogen
-pro-elastase
-procarboxypeptidase.
mediated by peptidases produced
by the mucosal cells
Intestinal Phase
hydrolyze the residual peptides
Aminopeptidases and dipeptidases
most of the amino acids in nature are
L-AMINO ACIDS
Four major groups of amino acids:
-non polar or hydrophobic
-uncharged polar
-acidic
-basic amino acids
act as biologic catalysts
Enzymes
the transporter across the mucosal cell membrane involves
MEISTER CYCLE
PROTEINS that function for transport and storage of certain substances.
-albumin
-lipoproteins
-hemoglobin
-transferrin
-ceruloplasmin
function for mechanical support
Collagen and Keratin
protect the body from invading microorganisms
Immunoglobulins
Cellular growth and differentiation are also controlled by
REGULATORY PROTEIN
supersecondary structures called ______ are seen in the protein
MOTIFS
is formed from larger domains of
tertiary structure
fundamental functional and structural unit of hydrogen bonding
DOMAIN
The plasma total proteins are within the range of
60-70 g/L or 6.0-7.8 g/d
The Nesslerization reaction involves reaction of the liberated ammonium ions with Nesssler’s reagent to form dimercuric ammonium
iodide which is
yellow to orange brown