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Biol 203 > chapter 6: proteins > Flashcards

chapter 6: proteins Flashcards

1
Q

are proteins energy yielding nutrients?

A

ye bruv

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2
Q

are proteins chemically similar to carbs and fats?

A

ye bruv

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3
Q

what are carbs mostly composed of?

A

one, two, or thousands of monosaccharides

–> most of them in the firm of glucose

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4
Q

what are lipids mostly composed of?

A

fatty acids

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5
Q

building blocks of lipids

A

fatty acids

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6
Q

building blocks of carbs

A

monosaccharides

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7
Q

the building blocks of protein

A

amino acids

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8
Q

the three parts of an amino acid

A
  1. amino group (contains crucial nitrogen atom)
  2. acid group
  3. the side group (the functional group)
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9
Q

all amino acids contains identical what?

A

the same amino group, and acid group

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10
Q

the backbone of all amino acids

A

the amino group, and acid group

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11
Q

the difference between all amino acids?

A

the side group (the functional group)

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12
Q

how many different amino acids? what makes each different?

A

20 different amino acids

the side group (the functional group) makes them different

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13
Q

the types of non-polar amino acids

A

Glycine

Alanine

Valine

Leucine

Isoleucine

Proline

Pherrylalaline

Tryptophan

Cysteine

Methionine

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14
Q

all the negatively charged polar amino acids

acidic amino acids

A

Aspartic ccid

Glutamic acid

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15
Q

all the positively charged polar amino acids

basic amino acids

A

Histidine

Lysine

Arginine

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16
Q

all the undercharged polar amino acids

A

Serine

Threonine

Asparagine

Glutamine

Tyrosine

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17
Q

how many amino acids are essential (must come from diet)

A

9 of them

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18
Q

where are the non essential amino acids synthesized?

A

in the liver bruv

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19
Q

amino acid tables sort them based on what?

A

based on polarity

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20
Q

what molecule do non polar amino acids lack? what bond to they also lack?

A

oxygen

they also lack hydrogen bonds

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21
Q

what molecule do polar amino acids have that non polar lack? what bond to they have that non polar lack?

A

they have oxygen

they also have hydrogen bonds

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22
Q

a chain of amino acids linked together

A

a polypeptide

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23
Q

peptide bonds

A

covalent bonds that link the amino acids together to form a chain that forms proteins

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24
Q

a completed polypeptide chain

A

a protein

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25
Q

hemoglobin

A

a set of 4 polypeptides that come together to form a functional protein that delivers oxygen to cells

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26
Q

what happens to the polypeptide chain when placed in water?

A

the polar and charged amino acids will be attracted to water molecules thanks to hydrogen bonds

the non polar amino acids will cluster in the middle of the protein shying away from the water molecules

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27
Q

what is the protein shape determined by?

A

by the sequence of amino acids along the chain

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28
Q

changes to the environment in which the protein is in can cause what?

A

it can break the hydrogen bonds of its amino acid chain

–> causes the protein to unfold

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29
Q

unfolded protein

A

denatured

no longer functional

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30
Q

what can cause proteins denature?

A

a change in temperature or a change of pH

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31
Q

effects of a denatured protein in food

A

changes the texture and consistency of the food

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32
Q

effects of a denatured protein in the body after ingesting it

A

the denatured protein is no longer functional

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33
Q

how can we denature proteins in the kitchen?

A

by changing the pH of our food

ex: putting lime in milk causes its protein to fall apart

–> protein changes shape

by changing the temperature of protein

with whipping on protein

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34
Q

why is denaturing muscle protein from meat an important part of cooking?

A

collagen (which is protein), denatures

–> this reduces the toughness of the meat

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35
Q

what is muscle tissue made of?

A

made of protein

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36
Q

what is muscle tissue made of?

A

made of almost exclusively protein

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37
Q

what is collagen

A

collagen is protein

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38
Q

appearance of collagen

A

like a highly woven rope

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39
Q

what does intact collagen do?

A

it increases the resistance to chewing

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40
Q

which animal has more collagen?

A

cow moo

especially older animals too

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41
Q

how is collagen denatured?

A

with slow cooking

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42
Q

protein functions in the body

A

provide structural support and movement

work as enzymes

work as hormones

maintain fluid balances

regulate pH of fluids

crucial component of cell membranes

source of energy

antibodies are protein

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43
Q

which macro is exclusively used for energy?

A

carbohydrates

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44
Q

the foundation of bones

A

collagen fibres

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45
Q

what is keratin?

A

the outer layer of skin, nails, and hair

it is a hard, and inflexible protein

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46
Q

the most common substance in the body after water

A

protein

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47
Q

what do enzymes do?

A

work to digest food in the mouth, stomach, and small intestine

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48
Q

are enzymes protein?

A

ye bruv

49
Q

why must enzymes in the digestive cavities be properly folded?

A

so that the food can easily be digested

–> if not, food won’t get digested

50
Q

is insulin protein?

A

ye

51
Q

why must insulin be injected directly into the blood and not taken orally?

A

because, once insulin is taken orally, the insulin is denatured

if it is denatured, our body must synthesize insulin by its own

–> of course, this is not possible with type 1 diabetes

so, we must inject directly into the blood

52
Q

why are plasma proteins necessary?

A

they maintain the right amount of fluids within our tissues

get fluids back into the capillaries to prevent swelling

53
Q

what happens to protein in the blood during starvation?

A

the levels of protein in the blood drop

some escape out of the blood capillaries

54
Q

why is it bad that protein escape out of the blood capillaries?

A
  1. the proteins hydrogen bond with water molecules
  2. this hydrogen bonded water is not drawn into the capillaries
  3. this creates an accumulation of fluid and tissue
55
Q

an accumulation of fluid and tissue because the hydrogen bonded water is not going back into the blood capillaries

basically, it is edema

A

edema

56
Q

the cell membrane is made of what?

A

it is the lipid bilayer

–> this is studded with protein

–> protein are gateways for substances to cross the lipid bilayer

57
Q

proteins and the immune system

A

proteins also defend the body against diseases

–> ideal candidates for antibodies

58
Q

why are proteins ideal candidates for antibodies?

A

they can shape shift and assume any shift

–> they can bind to pathogens like bacteria or virus infected cells and flag them for destruction

59
Q

effect of lack of protein on our immune system?

A

not enough proteins to bind to the pathogens

60
Q

what does digestion do to protein?

A

it breaks them down into amino acids

61
Q

what happens to proteins after they are broken down into amino acids?

A

they are absorbed and delivered to cells in our body

62
Q

what contains the information on how the link the amino acids to form function protein?

A

our DNA

it tells the sequence of amino acids to form a protein

63
Q

what proportion of our genes code for protein?

A

90% of our protein

18,000 of our genes

64
Q

what gives cells their characteristic shape and functions?

A

proteins

65
Q

where is our DNA?

A

our DNA is in each nucleus of each of our cells

–> each nucleus contains the same exact copy of our DNA, but not all the genes are turned on

66
Q

steps to protein synthesis

not a crucial flashcard, don’t waste your time

A
  1. the segment of our DNA, the gene, gets copied into an mRNA
  2. the mRNA exits the nucleus and binds to to a ribosome
  3. the ribosome builds the protein
  4. as the mRNA molecule is read, different amino acids are fished out from inside the cell and brought one by one to the growing polypeptide chain
  5. the amino acids are fished out by the tRNA and led by the polypeptide for it to grow
  6. once the polypeptide is complete, it is released, and forms into three dimensional proteins
67
Q

the machine that will build the protein

A

the ribosome

68
Q

effects of bad diet on our amino acids?

A

our body cells will lack many of the important amino acids

69
Q

what happens if our diet is missing essential amino acids?

A

the protein synthesis cannot proceed

any partially made polypeptides are dismantled , and its amino acids are returned to the pool

our cells lack the proteins necessary to carry out their work

70
Q

do we need all 2o amino acids?

A

ye bruv

71
Q

role of the stomach in protein digestion

A

the HCL (hydrochloric acid) in it denatures the food protein

the HCL (hydrochloric acid) also activates pepsin

72
Q

pepsin

A

a stomach enzyme that will cut the denatured protein into smaller polypeptides

73
Q

role of the small intestine in protein digestion

A

it is connected to the pancreas, which secretes more protein splitting enzymes into the small intestine

these enzymes break down the already small polypeptides into even smaller polypeptides and amino acids

74
Q

the end products of protein digestion

A

amino acids

75
Q

after being absorbed, where do amino acids go? (role of intestinal cells in protein digestion)

A

they go to the hepatic portal vein to then go to the liver, and the rest of the body

76
Q

how efficient is protein digestion and absorption?

A

it is very efficient

very little dietary protein escapes digestion and is eliminated in feces

77
Q

role of the liver in the absorption of protein?

A

keeps some of the amino acids for its needs and releases the rest into the general circulation

78
Q

protein turnover

A

the recycling of protein

–> proteins are broken down into amino acids

–> these amino acids are used to build new homes

79
Q

what would happen without protein recycling?

A

we would need enormous amounts of protein from food everyday

we would need enormous amounts of food simply to get the nitrogen we need

80
Q

hemoglobin

A

protein inside RBCs (red blood cells)

carries oxygen to the cells of the body

81
Q

how many hemoglobin molecules in one RBC (red blood cell)

important

A

280,000,000 hemoglobin molecules in one RBC

–> RBCs have almost nothing else

82
Q

why do RBCs have short lifespan

A

they have almost only hemoglobins

83
Q

what happens to hemoglobins when RBCs die

A

they are turned into amino acids and repurposed elsewhere

84
Q

what % of protein is nitrogen

A

16%

85
Q

Nitrogen equilibrium formula

A

Intake + Retention = Losses

Intake: from food (dietary protein)

Retention: Protein turnover (recycling amino acids)

Losses: Nitrogen losses in urine

86
Q

Nitrogen balance meaning

A

the amount of nitrogen (N in) compared to the amount of nitrogen excreted (N out) in a given period of time

87
Q

Positive nitrogen balance

A

when protein turnover and nitrogen intake are more than nitrogen losses

Intake + Retention > Losses

88
Q

when are we in positive nitrogen balance?

A

pregnancy

lactation

resistance exercise

recovery from illness

growing children

89
Q

Negative nitrogen balance

A

when protein turnover and nitrogen intake are less than nitrogen losses

Intake + Retention < Losses

90
Q

when are we in negative nitrogen balance?

A

starvation

emotional and other types of trauma

astronauts because muscles are not being used

91
Q

what happens if our body lacks carbs or lipids?

A

the body will sacrifice body protein for energy through deamination

92
Q

deamination

A

the removal of the amino group

–> we are left with a carbon skeleton (the energy stored in the protein)

—-> can use it to make glucose or lipids

93
Q

what happens if we eat too much protein?

A

our liver will deaminate it

it will be stored as fat and not muscle (unless engaged in resistance exercise)

94
Q

can proteins have negative effects on health?

A

yeee bruuuv

95
Q

two ways proteins can negatively affect health

A

food allergies

celiac disease

96
Q

what is allergy?

A

hypersensitivity caused by the immune system to certain substances

97
Q

the most common allergies

A

pollen allergies

food allergies

98
Q

similarity between pollen allergies and food allergies

A

they come from specific proteins found in certain plant families

99
Q

what causes food allergies?

A

when our body mistakenly reacts to certain proteins in food as though it weree a harmful invader

–> our immune system launches an attack against foreign proteins

100
Q

life threatening food allergies are caused by what?

A

peanuts

tree nuts

milk

eggs

soy

wheat

fish

101
Q

a food allergy that is severe as fuuuu

A

anaphylaxis

102
Q

food allergies are on the rise or nah?

why or why not?

A

yeee

genetics and food preparation seem to play a major role

103
Q

do children usually outgrow their food allergies?

A

yeee

104
Q

which food allergies are usually not outgrown?

A

nut allergies

seafood allergies

wheat allergies

105
Q

celiac disease

A

and autoimmune disorder that affects the small intestine

the immune system responds to the presence of gluten in the lumen of the small intestine

–> it damages in the Villi

106
Q

what happens when villi get damaged?

A

malnutrition because nutrients can no longer be absorbed

107
Q

proportion of Canadians with celiac disease

A

1/133

108
Q

treatment of celiac disease

A

getting rid of gluten in diet

109
Q

non celiac gluten sensitivity (NCGS)

A

symptoms when we consume gluten but not the disease itself

–> can present with intestinal and extra-intestinal symptoms

we would be better without gluten

110
Q

why has gluten increased in there last 10,000 years?

A

through selective breeding of agricultural crops

111
Q

downside of a gluten free diet

A

complicated and expensive

112
Q

how much protein do we actually need?

A

EAR: 0.66g / kg

RDA: 0.8g / kg

113
Q

when does protein intake increase?

A

pregnancy

breast feeding

infancy and childhood

recovery from serious illness

blood losses

burns

114
Q

what are the DRIs and RDAs of the 9 essential amino acids based on?

A

Adults: maintaining nitrogen balance

Children (ages 10-12): maintaining positive nitrogen balance

115
Q

what influences protein quality?

A

the amino acid composition

protein digestibility

116
Q

what composes a high quality protein?

A

contains all essential amino acids in adequate amounts

a well absorbed

117
Q

what composes a low quality (incomplete) protein?

A

lacks 1 or more essential amino acid

poorly absorbed

118
Q

what proteins are considered high quality proteins

A

animal protein (especially eggs)

plant proteins (especially legumes)

–> still lack at least two essential amino acids

119
Q

protein complementation

A

the process of mixing incomplete plan-based proteins sources to provide all essential amino acids without adding animal proteins

Biol 203 (12 decks)

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