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165 Nutrition And Biochemistry In Dentistry > Chapters 5 & 6 > Flashcards

Chapters 5 & 6 Flashcards

1
Q

Functions of proteins in the body

A

Essential to muscle, tendins, nerves, bones, teeth

Maintain fluid balance

Maintain acid-base levels

Tissue building

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2
Q

Types of proteins

A

Collagen
Actin and myosin
Enzymes
Hormones

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3
Q

What are the structural proteins

A

Collagen: matrix protein if skin, bones, teeth

Crystallin: structural protein

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4
Q

What are the transport and binding proteins

A

Hemoglobin: O2 transport

Ferritin: iron storage

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5
Q

Protein enzymes

A

Salivary amylase: catalyzes the breakdown of starch to sugar in the mouth

Pepsin: digests protein in the stomach

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6
Q

What are regulation proteins

A

Insulin: regulates uptake and storage of glucose

Calmodulin: involved in regulation of calcium-mediated processes

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7
Q

What are protection proteins?

A

IgA: antibodies found in saliva that neutralize foreign substance

Histatins: salivary antibacterial proteins

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8
Q

pH regulation proteins

A

Sialin: salivary pH buffering protein

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9
Q

What are protein conjugates?

A

Glycoproteins: salivary mucins
Lipoproteins: low-density lipoproteins (LDL) chylomicrons
Nucleoproteins: chromatin, nucleosomes

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10
Q

What are amono acids composed of

A

Central carbon atom, amine group containing nitrogen, an acid group, H and a side chain

All contain the same 4 elements: carbon, hydrogen, oxygen and nitrogen

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11
Q

What are essential amino acids? How many are there?

A

Cannot be made by the body and must be consumed in the diet

9 of them

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12
Q

What are nonessential amino acids?

A

Bodybrequires for functioning but can derive these from the diet or synthesize in the liver from other amino acids

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13
Q

What is a dipeptide?

A

Two amino acids joined by a peptide bond

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14
Q

What is a tripeptide?

A

Three amino acids

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15
Q

What is an oligopeptide?

A

Four or more amino acids

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16
Q

What is a polypeptide?

A

When additional amino acids are added to an ologopeptide

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17
Q

What is the structure of proteins and what does it determine?

A

Structure is either fibrous or globular

Determines the naturally occurong shape of the protein

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18
Q

What is denaturation?

A

Changing tha shape of a protein and rendering them inactive

Caused by heat, salt, solvents

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19
Q

The making of a protein

A

Amino acids joined by peptide bonds

Interactions btw amino acids cause the protein to spiral, bend and curl

Proteins fold into precise 3D shape

Final shape of protein will determine its function

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20
Q

Where does protein digestion begin? Where doesnit continue?

A

In the mouth with mechanical digestion

Continues in the stimach where enzymes and acid mix with the bolus

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21
Q

What is in protein digestion in the stomach?

A

Hydrochloric acid denatures the protein

Pepsinogen is produced which converts to pepsin— pepsin breaks down yielding small and medium polypeptides and some amino acids

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22
Q

What happens to polypeptides in the pancreas in small intestine?

A

Cleavage of polypeptides by proteases

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23
Q

What is the first step in amino acid metabolism?

A

Removal of the amino group

Vitamin B6 is used to exchange or remove nitrogen from amino acids

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24
Q

What is transcription

A

The process by which messenger RNA is made from DNA

Hormonally and locally regulated

Rate of protein synthesis is determined in part by the rate of transcription

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25
What is translation?
Process by which mRNA moves out of the cells nucleus, attaches to a ribosome and synthesizes a protein Modifications to the structure of proteins take place after translation
26
How do mutations and sequence errors occur?
When one amino acid is substituted for another the sequence, shape and function of the protein may be altered Ex. Sickle cell anemia
27
What is the rate at which protein turnover occurs?
250g/day
28
When does nitrogen balance occur?
When adequate sources of protein are consumed and protein turnover is balanced with tissue synthesis in mature adults
29
When does positive nitrogen balance occur?
When there is a net gain in body protein. Example: growing child, pregnancy, lactation
30
When does a negative nitrogen balance occur?
When there is a net loss of body protein. Example: starvation, severe illness
31
What is protein quality?
The ability of a protein to support growth Must have a ratio of amino acids that matches the needs for human growth
32
What is a complete protein?
All of the essential amino acids are present in proper proportions Egg, soy, meat, fish, milk
33
What is an incomplete protein?
Food proteins that contain a limiting amount of one indispensable amino acid needed for growth Example: corn tortillas are lacking in lysine and beans are lacking in methionine
34
How can protein complementation be done?
By consuming a variety of vegetable proteins in order to provide sufficient amounts of amino acids Does not have to occur in one meal but can occur over the entire day
35
What is PDCAAS score?
Protein digestibility correct amino acid score
36
What does the PDCAS score evaluate?
Measures the nutritional quality of a protein. Compares a foods amino acid composition to water bodies can use
37
What is the protein DRI for healthy adults?
0.8 g per kilogram of body weight Infants, children, and pregnant females need slightly more
38
What is the upper limit on protein consumption? Is there any benefit to overconsumption of protein?
No upper limit and no apparent benefit from protein over consumption
39
What are the risks of eating diet with large amounts of meat?
Increased risk for heart disease and stroke. High protein diet may also increase calcium excretion which may lead to bone loss Excess intake can also affect warfarin activity
40
What are the different types of proteins supplements?
Protein shakes and powders Amino acid supplements Digestive enzyme supplements
41
Which groups are at risk for protein deficiency?
Children of low socioeconomic rank Chronically ill Hospitalized patients Elderly living alone or institutionalized
42
What are the effects of protein deficiency in the first year of life?
Can lead to delayed deciduous tooth eruption, delayed loss of primary teeth and an increased number of caries 
43
What is PEM?
Protein energy malnutrition
44
What are the two forms of PEM that have been identified?
Marasmus and kwashiorkor
45
What is adult PEM often associated with?
Long-term substance abuse
46
What is marasmus?
Chronic, resulting from long-term PEM Represents inadequate protein, calorie, essential fatty acid, vitamin and mineral intake Leads to muscle weakening, impairment of brain and nervous system development and reduction in cognitive ability
47
What is kwashiorkor?
Acute form of PEM developing from a sudden and recent food deprivation Most common in children ages 18 to 24 months and develops when a child is weaned from breastmilk to a low nutrient diet Deficiency of essential amino acids
48
Symptoms of kwashiorkor
Facial and abdominal edema Hair color and texture changes Scaly, patchy skin and sores High serum levels of iron leading to bacterial growth Weakness and anemia Infection, fever, electrolyte and balances May lead to heart failure and death
49
What should be monitored for adequacy an individuals with plant-based diet?
Iron, zinc and calcium Vegans can obtain calcium from tofu, green vegetables and some nuts but may need supplementation Vegans may need vitamin D and vitamin B 12 supplementation
50
 Benefits of plant-based diet
Maintenance of healthy bodyweight and a healthier blood pressure Fewer instances of coronary heart disease and arterial diseases Can easily meet all nutritional needs
51
What supplements may need to be added for those following vegetarian diets? Who can they be harmful for?
Vitamins B12, A, D, zinc, protein, calcium and omega-3 fatty acids Not nutrient dense, can be harmful for small children
52
What are some benefits of vegetarian diets
Ease of meeting nutritional guidelines Decreased risk for death from colon cancer and coronary heart disease Decreased incidency of obesity Decreased incidence of hypertension Lower risk for developing diabetes
53
Possible concerns of vegetarian diets
Caloric adequacy for pregnant females and children Mineral adequacy Vitamin B 12 adequacy Need it for advanced nutritional knowledge
54
Protein implications for dentistry
Deficiency can affect growth and development of oral tissues and structures Can also increase susceptibility to general and oral infections Excess can reduce calcium retention and subsequent bone health
55
What are lipids?
Composed of carbon, hydrogen and oxygen Insoluble in water; soluble in organic solvents Some are essential in the diet
56
Functions of lipids
``` Provide calorie needs Source of essential fatty acids Essential for structurenof cell membranes and form membrane of lipoproteins Sense of fullness/satiety Cushions vital organs Provides insulation Enhance palatability Aids in vitamin absorption ```
57
3 types of lipds
Triglycerides Phospholipids Sterols
58
What are triglycerides?
In fats and oils Contain 3 fatty acids lonked to a glycerol molecule
59
Fatty acid lengths
Short chained- 2-6 carbons Med chained- 8-14 carbons Long chained- 14 or more carbons
60
What are the 3 degrees of saturation?
Saturated Monounsaturated Polyunsaturated
61
Lacking double bonds Single carbon to carbon bonds
62
What are monounsaturated fats
Contains only one double bond Will create kinks in the chain
63
What are polyunsaturated fats
Contain more than one double bond
64
What affects the melting point of fatty acids
Length and degree of saturation: saturated have higher melting points, unsaturated have lower melting points
65
What composes phospholipids?
Glycerol backbone, phosphate head, 2 fatty acid tail has an affinity for water soluble and fat soluble molecules
66
Describe sterols
Complex chemical ring structure Cholesterol is a sterol in animals Precursor for bile acids, vitamin D, steroid hormones, glucocorticoids
67
What are some sources of saturated fatty acids?
Whole dairy products, coconut and palm oils. Fatty meats like beef and pork
68
What are some sources of monounsaturated fatty acids?
Animal meat products, olive oil, canola oil
69
What are some sources of polyunsaturated fatty acids?
Nuts, seeds, avocado and vegetable oils
70
What are some sources of trans unsaturated fatty acids
Margarine and vegetable shortening containing partially hydrogenated oil and products made with these fats Natural sources include milk, butter and breast milk
71
What percentage of dietary fats are triglycerides?
98%
72
When items like baked goods have a reduced fat content, what is added to enhance flavor?
Gums, pectin and sugars
73
Where dies dietary fat breakdown occur? What is released to emulsify them?
Occurs in the duodenum and jejunum Bile acids released from gallbladder to emulsify fats Pancreatic lipase breaks them down
74
What percentage of dietary fat and cholesterol are absorbed?
90-95% of dietary fats, 10-15% dietary cholesterol
75
What are chylomicrons?
Form in which fats are absorbed into the lymphatic system and then the bloodstream They are a large triglyceride Give plasma a milky appearance after a fatty meal Clear from the blood in 8-10 hours
76
What are lipoproteins?
Group of soluble proteins that combine with and transport fat/lipids in the blood Assembled in the small intestine or liver Lipid core containing triglyceride and cholesterol with a surface of phospholipid and protein Composition varies with type-- LDL contains more fat than protein
77
What are LDL's?
Low Density Lipoproteins- Contain more fat than protein Primary means of cholesterol transport Can lead to atherosclerosis
78
What are HDL's?
High Density Lipoproteins- Contain high amounts of protein compared to other lipoproteins Remove excess cholesterol from tissues- bring needed cholesterol to the liver
79
3 Main storage areas for fats
Under the skin- subcutaneous adipose tissue Around the organs- visceral adipose tissue Within the muscle
80
Functions of adipose tissue
Provides a source of energy during fasting Energy to resting muscle Insulation to regulate body temp Cushions organs and bones Secretes hormones leptin and adiponectin
81
What is high dietary fat intake associated with?
Chronic diseases like obesity, cancer and cardiovascular disease
82
Dietary guidelines for Americans
Less than 10% of calories should be from saturated fats- replace with unsaturated Carbohydrates are not a suitable replacement, will not reduce risk of cardiovascular disease Limit sources of trans fats, choose unsaturated oils
83
American Heart Association recommendations
- Eat fish 2x/week - Choose lean meats and poultry without skin - Use fat free and low fat dairy products - Reduce intake of foods with partially hydrogenated oils - Eat less foods high in cholesterol - Cut back on bevs with added sugar - Use little or no salt - Alcohol in moderation
84
What percentage of calorie intake should be from fatty acids?
1-2%
85
Who is at risk for essential fatty acid deficiency?
Fat malabsorption disorders like cystic fibrosis, IBD Very low fat diets Premature infants Alcoholics
86
What are some fat deficiency symptoms?
``` Dry, scaly skin Hair loss Impaired growth Impaired wound healing Visual impairment Impaired reproductive ability ```
87
Effects of excess fat intake
``` Cardiovascular disease Obesity Hypertension Diabetes Some cancers ``` Excess of fat will also equal an excess of calories
88
What will fat free foods and fat replacers be made from?
Protein, carbohydrate and lipid-based compounds Most are on the Generally Recognized As Safe list Often a reduction in fat will mean an increase in sugar
89
Implications for dentistry
Periodontal disease- Dietary factors can affect the body's immune response Caries- Fats can protect the tooth surface, prevent adherence of carbs

165 Nutrition And Biochemistry In Dentistry (8 decks)

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