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BPK 110 Lili > CHAPTER 7 PROTEIN > Flashcards

CHAPTER 7 PROTEIN Flashcards

1
Q

WHAT IS PROTEIN AND WHAT IS ITS ROLE

A

Proteins are organic molecules composed of a folded chain of amino acids. They are an energy-yielding nutrient,
but their main roles relate to tissue growth and repair.

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2
Q

WHAT IS PROTEIN STRUCTURE

A

Proteins are comprised of long chains of amino acids
Each amino acid has a nitrogen containing
amine group on one side and a carboxylic acid group on the other side. There are 21 amino acids found in our foods and
bodies;
they are structurally identical except for their side chain
Some amino acids are essential from the diet, while
others can be synthesized by the body from other amino acids

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3
Q

WHAT IS NON ESSENTIAL AMINO ACID

A

Of the 21 amino acids, nine are essential
. These are absolutely required from
the diet because the body cannot make
them itself.
The non-essential amino
acids also have critical roles in the body,
but since they can be made by modifying
other amino acids, they are considered
non-essential

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4
Q

WHAT IS ESSENTIAL AMINo ACIDS

A

six are considered
conditionally essential, because they become essential when the body is not ableto synthesize adequate amounts. This can
happen in certain disease states.

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5
Q

NAME SOME ESSENTIAL AND OSM ENON ESSENTIAL AND SOME OCNDINATIONY ESSENTIAL PROTEINS

A

ESSENTIAL : HISTIDINE , LYSINE, VALINE, TRYPTOPHAN
NON ESSENTIAL : SERINE , ASPARTATE
CONDINTLY : ARGININE , GLYCINE , TYROSINE

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6
Q

WHAT IS COMPLETE PROTEIN

A

A food is considered a complete protein if it has all nine essential amino acids. Animal products are complete
proteins, while plant products are typically incomplete proteins.

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7
Q

WHAT ARE LIMITING AMINO ACIDS

A

essential amino acids missing from incomplete proteins
are called limiting amino acids.

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8
Q

WHAT SHOULD PEOPLE WHO DONT EAT ANIMAL PRODCUT DO >?

A

Individuals who eat little or no animal products can ensure their diet includes all the essential amino acids by eating the few plant sources of protein that are complete, such as tofu, quinoa and buckwheat.

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9
Q

WHAT IS complemen􏰀ng proteins or mutual complementa􏰀on

A

Another option is eating a variety of plant products so the amino acids complement each other, Good examples of this include eating rice with beans, pita with hummus or peanut butter on bread.

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10
Q

EXAMPLES OF COMPLEMENTING INCOMPLETE PROTEINS AND THEIR AMINOACIDS

A

RICE INCOMPLETE
HIGH IN METHIONINE
HIGH IN CYSTEINE
LIMITING MAINO ACID LYSINE

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11
Q

PROTEIN SYNTHESIS

A

To become part of a fully func􏰀onal protein, amino acids must bind together in a specific order. Our DNA holds the instructions for the sequence of amino acids

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12
Q

WHAT IS AMINOACID POOL

A

ur DNA holds the instructions for the sequence of amino acids needed in order to build specific proteins . To make these chains, the body draws on the amino acid pool, a reservoir of amino acids that are available for making protein

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13
Q

WHAT IS TRANSAMINATION

A

If the diet lacks a non-essential amino acid, the liver can make it from another one through transamination. However, if the diet lacks an essential amino acid, it is not available for the amino acid chain and protein synthesis stops. Accordingly, limiting amino acids can compromise protein synthesis

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14
Q

INSTRUCTIONS OF HOW DNA MAKES PROTEINS

A

each cell nucleus contains DNA. Genes are ssections of DNA that have the specific instructions for building a polypeptide chain, including instructions about the order of amino acids and chain length.
When we say that DNA has the blueprints for life, we mean that DNA has the blueprints for making the various proteins that contribute to the structure and function of organisms, including humans.
to make a protein, a copy of the DNA instructions for that protein is made by a type of RNA;
this occurs in the cell’s nucleus. This RNA then travels outside of the nucleus into the cytoplasm and onto cellular organelle called ribosomes,
where protein synthesis occurs

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15
Q

WHAT IS POLYPEPTIDE CHAIN

A

a polypeptide chain is not a functional protein unless it folds in specific way to form secondary tertiary and sometimes quaternary structure.

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16
Q

WHAT IS PRIMARY STRUCTURE

A

The first level of protein structure arises from adjacent amino acids bonding to each other.
This occurs through a condensation reaction and
leads to the formation of a peptide bond

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17
Q

WHAT IS PEPTIDE BOND

A

These peptide bonds help build the polypeptide chain. The amino acid order in the polypeptide chain
(i.e., which amino acids are located where) and
the chain length determine how the protein folds to form
its secondary, tertiary and potentially quaternary structures. This, in turn, determines the protein’s func􏰀on

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18
Q

WHAT IS ROLE OF PRIMARY STRUCTRUE

A

The primary structure is therefore crucial to that protein’s role in the body.

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19
Q

WHAT IS SECONDARY STRUCTURE

A

the secondary structure of a protein is evidenced by the presence of
alpha-helices and beta-pleated sheets . These folds occur when non-adjacent amino acids form hydrogen bonds with each other.

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20
Q

WHAT IS TERTIARY STRUCTURE

A

tertiary structure is formed a􏰃er secondary structure and arises from interactions between amino acid side chains
these side chains, including salt bridges and disulphide bonds. This allows the polypeptide to fold even further and may result in the forma􏰀on of a fully function protein.

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21
Q

WHAT IS QUATERNARY STRUCTURE

A

several proteins with a tertiary structure bind together
to form the final protein. The tertiary structure proteins that make
up the quaternary structure are typically
referred to as protein
subunits.
Most quaternary proteins are made up of eight or less

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22
Q

DENATURATION OF PROTEIN

A

A protein is denatured when it loses its folded three-dimensional structure.

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23
Q

DENATURATION

A

DIGESTION BEGINS DENATURATION WITH A ACID AND AGITATION , HEAT IT WILL BE UNRAVLED GOES BACK TO PRIMARY STRUCTURE

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24
Q

WHERE DOES MECHNAICAL DIGESTION BEGINS

A

MOUTH AND TEETH RIP PROTEIN , SALIVA DOSETN HAVE PROTEIN DIGESTINV , STOMACH UNRAVELS PROTEIN , PEPSIN BREAKS AMINO ACID BONDS

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25
Q

WHAT IS MAIN SITE PROTEIN DIGESTION

A

SMALL INTESTINE , PANCREASE SECREATES proteases (protein-digesting enzymes) tryp- sin and chymotrypsin, which are secreted by the pancreas, act on the remaining polypeptide structures. Proteases act on different amino acid sites to further break polypeptides into single, double or triple amino acids. All three are absorbed through active transport into the centre of the small intestine villus. Conversely, the body cannot absorb polypeptides longer than three amino acids.

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26
Q

PROTEIN FUNCTIONS

A

BODY STRUCTURE : bones, muscles, skin

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27
Q

PROTEIN OF STRUCTURAL ROLE IS

A

COLLAGEN I N BONE SMKIN CONNECTIVE TISSUE

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28
Q

WHAT IS COLLAGEN

A

bone, collagen organizes itself into a rigid matrix that calcium and phosphate then harden. In skin, collagen promotes firmness and strength.Collagen is also found in the connective tissue of ligaments and tendons. Another important structural protein is
As its name implies, this protein adds elasticity and can allow a structure to be slightly de- formed and then resume its shape. The outside portion of our ears have both collagen and elastic

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29
Q

TRANSPORT

A

carrying things around the cell, In cell membranes, there are protein transporters that extend from one side of the mem- brane to the other. Some protein channels can function as pores

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30
Q

picks up oxygen at our lungs and delivers it where it is needed

A

hemoglobin

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31
Q

ENZYMES

A

enzymes speed up the rate of cellular reaction by providing a site for reaction to occur.

32
Q

NAME PROTEIN ENZYMES

A

like lipases, amylases and proteases are proteins. after reaction has occurred, enzymes maintain their structure and can go on to catalyze other similar reaction.

33
Q

MOVEMENT OF PROTEIN

A

Myosin and actin are muscle proteins that interact to , Oo
shorten our muscles so they can move our skeleton. During muscle contraction , millions of myosin proteins bind to actin chains and then kink their heads to shorten the overall muscle length walking or picking

34
Q

FLUID BALANCE

A

That proteins in the blood help maintain appropriate fluid levels in the extracellular space.
The amino acids found in blood proteins can carry positive or negative charges. Water is attracted

35
Q

EDEMA

A

Water is attracted to these charges and moves from the extracellular space into
the bloodstream due to the draw of these proteins. This ensures that water does not build up in the extracellular space, reducing the risk for edema

36
Q

PRTOECTION FROM DISEASE

A

certain proteins protect us from infectious agents such as bacteria and viruses

37
Q

WHAT PROTEIN PROTECT US FROM DISEASE

A

Collagen in skin promotes structural integrity and allows skin to act as a barrier, stopping infectious agents from entering and causing harm

38
Q

WHAT ARE ANTIBODIES

A

a virus or bacteria does reach our body fluids, antibodies are part of our second line of defence. antibodies are Y-shaped proteins that suck to the outside of pathogens, labelling them for removal and restricting the harm they can cause the body

39
Q

ENERGY

A

The energy-yielding function of protein is not its main function. Only 5–10% of the energy we use each day is

40
Q

WHY DONT WE USE AMINO ACIDS AS ENERGY MAIN SOURCE

A

is a wasteful process. deamination.. deamination removes the nitrogen-containing amine group so that
the remaining structure can be used to form pyruvate, acetyl CoA or citric acid cycle intermediates

41
Q

IS EXCESSIVE PROTEIN A PROBLEM

A

because complications from excessive protein intake are uncommon in the general population. Protein deficiency, however, is linked with compromised growth and development and is a significant problem in parts of the world where poverty leads to undernutrition.

42
Q

WHAT IS PROTEIN DEFICIENCY

A

Malnutrition is one of the main causes of mortality in children under the age of five

43
Q

NAME TWO DISEASE OF PROTEIN DEFICINCY

A

MARASMUS , KWASHIROKOR

44
Q

WHAT IS MARASMUS

A

Marasmus is a wasting syndrome and occurs when energy from all sources, including protein, is inadequate . In addition to very low body weight, symptoms include difficulty managing body temperature, anemia, dehydration and heart irregularities. Marasmus can occur at any age but is most common in children and infants

45
Q

KWASHIROKOR

A

Kwashiorkor is a form of protein malnutrition that occurs in young children. It is believed to be associated with
inadequate protein intake when energy needs are still being met. Kwashiorkor translates as, “The disease the first child
gets when the second child is born.”These diets are low in protein and essential amino acids,,The distended belly is partly due to edema

46
Q

WHAT IS PRIMARY DIETRY FACTOR

A

primary dietary factor that promotes weight gain is a caloric intake that is consistently above the body’s

47
Q

WHAT CAN PROMOTE FAT GAIN

A

Carbohydrates, lipids and protein all contribute energy to the body. A high-protein diet that exceeds caloric needs can therefore promote fat gain. The converse is also true.

48
Q

TIPS FOR DIET PROTEIN

A
  • Protein-rich foods tend to be more filling compared to foods higher in carbohydrates and fat
    Therefore, eating protein-rich foods may promote a lower overall caloric intake because hunger is more satisfied, and the individual may consume less overall.
  • A protein-rich diet may also help with energy balance since protein has a higher thermic effect
    which increases total energy expenditure.
    More calories are required to digest and absorb protein as compared to carbohydrates and lipids, again promoting a caloric deficit.
    Lastly, amino acids may also play an important role in the metabolism of lipids and carbohydrates ,further promoting an energy deficit.
49
Q

IS HIGH PROTEIN DIET CALORY DEICITY

A

Taken together, there is enough evidence that a high-protein diet may favour a caloric deficit and reduction in weight.
Therefore, if weight loss is someone’s goal, increasing protein intake to no more than 2.0 g/kg body weight and consuming protein primarily from high-quality whole food sources
can promote its weight managing effects, while promoting health.

50
Q

WHAT IS MAIN ROLE OF PROTEIN

A

The main role of protein is to promote the growth and repair of tissuesTherefore, it is particularly important when the body is repairing from exercise and rebuilding tissue, specifically muscle

51
Q

HOW DOES MUSCLE PROTEIN SYNTHESIS

A

particularly important when the body is repairing from exercise and rebuilding tissue, specifically muscle
Muscle protein synthesis increases in the 24 hours following resistance training
)and dietary protein can facilitate this process.Specifically, providing approximately 10 g of essentiall amino acids from protein in the first two hours after exercise en

52
Q

WHAT INCREASE MUSCLE STENGTH

A

Protein intake from high-quality sources is recommend- ed. For instance, milk-based protein has been shown to increase muscle strength and improve body composition

53
Q

WHAT VOLOUME OF BONE IS PROTEIN

A

HALF VOLOUME OF BONE AND THIRD OF ITS MASS

54
Q

WHAT IS PROTEIN OF BONE

A

COLLAGEN

55
Q

DOES HGIH PROTEIN INTAKE NEGATIVLY AFFECT BONE HEALTH

A

overall, higher protein intake did not negatively affect bone health. They also found moderate evidence of increased bone density in the lower spine at higher protein intakes

56
Q

PROTEIN AND KIDNEY

A

hose who have kidney disease. filtrationrates at the kidney increase following dietary intake of protein

57
Q

WHY DOES PROTEIN WORK FOR KIDNEY

A

This occurs because the kidneys must work harder to excrete the waste products produced when protein intake is higher.
Recall that when amino acids are used for energy, the waste product urea is produced, which the kidneys must excrete.
Accordingly, low protein diets have been recommended for those with kidney disease.

58
Q

HOW MUCH PROTEIN SHOULD YOU CONSUME FOR KIDNEY

A

by consuming 0.8 g/kg body weight of protein per day
This number aligns with the daily recommendation
for protein in a healthy adult, but North American protein intake is typically much higher.

59
Q

WHAT IS PROTEIN QUALITY

A

Protein quality typically refers to two factors:
how well a protein is digested and how the types and quantities of amino acids in that protein source match the body’s requirements. There are several ways of measuring protein quality. Regardless of the method used, animal products are typically higher in protein quality compared to plant products, espe- cially if they are unprocessed

60
Q

WHAT IS PDCAAS

A

PDCAAS) become the industry standard for assessing protein quality;
it is s􏰀ll used today (FAO, n.d.). The PDCAAS compares the amino acid content of a food against a standard amino acid profile. The highest score that can be achieved is 1.0.
Having a PDCAAS of 1.0 means that, following digestion, each unit of protein meets or exceeds the human requirement for essentiall amino acids. The PDCAAS was recommended because it links the amino acids available to the body to the actual requirements of humans, not just the total amount of protein found in that food

61
Q

WHAT IS DIASS

A

the digestible indispensable amino acid score (DIAAS). This score measures how well amino acids are digested in the ileum and more closely es􏰀mates the amount of amino acids absorbed by the body.
This method is also be􏰂er at determining the protein quality of mixed meals, not just ones with single ingredients
. For now, until a sufficient database of DIAAS

62
Q

WHAT IS PROTEIN DIET OF INDIGINOUS

A

The traditional diets of Indigenous people were very rich in protein. Hunting was important for both food and resources; mammals, game birds and fish were key dietary staple

63
Q

WHAT IS TRYPTOPHAN

A

tryptophan is an essential amino acid that has several important roles beyond tissue growth, i

64
Q

CAN PROITEIN NEED ONLY BE MET BY WHOLE FOOD SOURCES

A

Protein needs can be met by consuming whole food sources of protein.
Some people also supplement their diet with processed protein supplements (e.g., protein powders, shakes and bars) or extra whole food supplementation

65
Q

WHAT ARE PROTEIN SUPPLEMENTS

A

For instance, protein supple- ments are often used by people who engage in muscle-building exercise to gain muscle strength and size
A meta-analysis of 49 randomized control trials found that both strength and muscle size increased with protein supple- mentation,
especially in younger people who trained regularly Since this analysis included many other studies, there was a range of ways protein was supplemented – either with more processed versions

66
Q

PRTOEN AND SUPPLEMENTS MUSCLE GAIN

A

. The study found that supplementa􏰀on beyond 1.62 g/kg body weight per day did not produce further gains. Thus, protein supplementation on
may improve muscle-related gains, but only up to a certain amount of protein intake, and
both whole and processed protein sources can provide this gain.
However, processed sources of protein are typically low in phytochemical \ and fibre and they can also be expensive

67
Q

WHAT ARE BRANCHED AMINO ACIDS

A

Branched-chain amino acids (BCAAs) are essential amino acids that have a branched side chain

68
Q

WHAT PERCENT OF AMINO ACID POOL IS DIETRY ESSENTIAL AMINO A CID

A

They are key components of the amino acid pool, accounting for 35–40% of the dietary essential amino acids that are found in body protein

69
Q

WHERE IS BCAA METABLOIZED

A

lso, unlike most amino acids, BCAAs are metabolized in the muscle instead of the liver

70
Q

WHAT IS FINCTUIN BCAA

A

CAA supplementation modestly improves recovery after exhaustive resistance exercises. A different systematic review of 11 experiments found that
BCAA supplementation was effective
at reducing muscle damage that is moderate in nature.
This study also found that the effects were particularly strong if the BCAA supplement was consumed prior to exercise

71
Q

WHAT ARE ANIMAL SOURCES OF PROTEIN

A

animal sources of protein tend to have more total protein as well as a higher PDCAAS.
They are also all complete sources of protein, having all the essential amino acids. In addition, they are higher
in vitamin B12, vitamin D, iron, zinc and omega-3 fa􏰂y acids.
However, they are also higher in saturated fat and absent in fibre and phytochemical.
Also, consuming processed animal products may lead to a higher health risk

72
Q

WHAT IS RISK OF MEAT CONSOUMPTION

A

Cardiovascular and mortality risk

73
Q

WHAT ARE PLANT SOURCES OF PROTEIN

A

Plant sources of protein, such as beans, nuts and lentils, offer less total protein and are more likely to be in- complete proteins.,

74
Q

VEGETRIANS

A

Vegetarians are individuals who avoid some or all animal-related food

75
Q

WHAT ARE HEALTH RELATED STRENGTH BEGETRIONS

A

These diets are higher in fibre and phytochemical and lower in saturated fats. In addition, they may reduce disease risk.
A meta-analysis of 86 sectional epidemiological studies found that vegetarians are more likely to have lower body mass indexes, total cholesterol and LDL cholesterol

76
Q

WHAT IS VEGETRIAN DIET LOW IN

A

Vegetarian diets tend to be lower in vitamin B12, vitamin D, omega-3 fatty acids, calcium, iron and zin

77
Q

IS B12 IN PLANTS

A

which is absent in almost all plant products,

BPK 110 Lili (7 decks)

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