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Biol 203 > Lesson 6: Proteins > Flashcards

Lesson 6: Proteins Flashcards

1
Q

What are the building blocks of proteins?

A

amino acids

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2
Q

What are the 3 parts of an amino acid?

A
  1. amino group
  2. acid group
  3. side group
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3
Q

What does the amino group contain?

A

a nitrogen atom

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4
Q

True or False: All amino acids have different amino and acid groups.

A

False. They all have identical amino and acid groups

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5
Q

How many different amino acids are there in the side chain?

A

20

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6
Q

Which part of the amino acid varies?

A

It’s side group

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7
Q

Alanine, Valine, Leucine, Isoleucine, Glycine, Cysteine, Phenylalanine, Tryptophan, Methionine & Proline are what type of amino acids?

A

Non-Polar Amino Acids

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8
Q

Aspartic Acid and Glutamic Acid are what type of amino acids?

A

Negatively Charged (Acidic) Polar amino acids

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9
Q

Lysine, Arginine, Histidine are what type of amino acids?

A

Positively Charged (Basic) Polar Amino Acids

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10
Q

Serine, Threonine, Tyrosine, Asparagine and Glutamine are what type of amino acids?

A

Uncharged Polar amino acids

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11
Q

Which 9 amino acids are essential and must come from the diet?

A 
Histidine
Isoleucine
Leucine
Lysine
Methionine 
Phenylalanine
Threonine
Tryptophan
Valine
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12
Q

Which amino acids are able to hydrogen bond?

A

Polar and uncharged amino acids

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13
Q

Why don’t non-polar amino acids hydrogen bond?

A

They lack oxygen

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14
Q

What is the name of the covalent bond that linked the amino acids?

A

Peptide bond

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15
Q

What do we call a long chain of amino acids?

A

Polypeptide bond

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16
Q

What do we call a completed polypeptide?

A

a protein

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17
Q

What determines protein shape?

A

The sequence of amino acids along the chain

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18
Q

What can cause a protein to denature?

A

A change in temperature

A change in pH

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19
Q

What does a denatured protein in food do?

A

Changes texture and consistency

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20
Q

What does denatured protein do in the body?

A

It is no longer functional

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21
Q

What happens to protein in milk or vinegar when pH turns more acidic?

A

Milk or vinegar will curdle

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22
Q

What happens to eggs when we cook them slowly?

A

Slow cooking & constant whisking causes egg and egg white to denature slowly

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23
Q

What are the effects of whipping on protein?

A

It can mechanically denature the proteins (like in an eggwhite for example)

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24
Q

What does slow cooking do to collagen?

A

It denatures it and reduces the toughness of the collagen (like in meat).

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25
Q

What is meat toughness a function of?

A

Resistance to chewing

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26
Q

What is the name of the protein that melts into gelatin when slow cooked?

A

Collagen

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27
Q

What are the functions of proteins?

A 
Provide structural support and movement
Work as enzymes
Work as hormones
Maintain fluid balance
Regulate pH of fluids
Crucial component of cell membranes
Source of energy 
Antibodies are proteins
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28
Q

What is the foundation of bone?

A

Highly woven collagen fibers

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29
Q

What are the two key structural proteins?

A

Collagen and Keratin

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30
Q

Are enzymes and hormones proteins?

A

Yes, enzymes work in a lock and key mechanism and insulin is a type of protein that helps the cells uptake blood glucose.

31
Q

What is plasma protein necessary for?

A

Maintaining the right amount of fluids within your tissues

32
Q

How do proteins in the plasma function to draw fluid back into the capillaries to prevent swelling?

A

Through hydrogen bonding.

33
Q

What happens if protein levels drop?

A

Escaped plasma proteins will Hbond with water molecules in the interstitial fluid, so the H-bonded water is not drawn back into the capillaries. Result is accumulation of fluid in tissues.

34
Q

What is the accumulation of fluid in tissues called?

A

Edema

35
Q

What pH do blood and tissue fluids need to function properly?

A

A pH of 7.35 to 7.45

36
Q

What do we call the condition in which body fluids become too acidic (pH < 7.35) ?

A

Acidosis

37
Q

What do we call the condition in which body fluids become too basic (pH > 7.45) ?

A

Alkalosis

38
Q

What does the Sodium Potassium pump do?

A

Works to pump ions in and out of cells

39
Q

How many amino acids do you need to build protein?

A

All 20

40
Q

What are 2 functions of HCL in the stomach?

A

Denatures food protein

Activates pepsin

41
Q

What is pepsin?

A

a stomach enzyme that will cut the denatured proteins into smaller polypeptides (gastric enzymes that hydrolyzes protein).

42
Q

What are the end products of protein digestion?

A

Amino acids

43
Q

The liver keeps some amino acids for it’s needs. What happens to the rest of them?

A

They get released into the general circulation

44
Q

What do we call the recycling of protein?

A

Protein turnover

45
Q

What is hemoglobin?

A

the protein found in red blood cells (RBCs)

46
Q

What does hemoglobin do?

A

Delivers oxygen to the cells of the body

47
Q

What is the recycling of protein important for?

A

Nitrogen Balance

48
Q

What percentage of protein is nitrogen?

A

16%

49
Q

Nitrogen Equilibrium: _______ + ______ = ________

A

Intake + retention = losses

50
Q

When do we have positive nitrogen balance?

A 
During pregnancy
lactation
resistance exercise
recovery from illness
growing children
51
Q

When do we have negative nitrogen balance?

A

Starvation

Trauma emotional/other

52
Q

What happens during negative nitrogen balance?

A

The body breaks down muscle protein and other body protein for energy

53
Q

What happens if carbohydrates and lipids are lacking in the body?

A

The body will sacrifice body protein to get energy

54
Q

What does this process require?

A

Deamination

55
Q

What is deamination?

A

The removal of the amino (NH2) group from a compound such as an amino acid

56
Q

What happens if you eat too much protein?

A

Your liver will deaminate it, and you will store it as fat

57
Q

What happens when the immune system responds to protein in food as though it was some harmful pathogen?

A

Food allergies and celiac disease occur

58
Q

What is an allergy?

A

hypersensitive responses to substances that have no effect on most people

59
Q

Which allergies are the most common?

A

Pollen and food allergies cause by certain proteins found in certain plant families

60
Q

What are pollen allergies caused by?

A

an immune hyper-sensitive response to protein on the surface of pollen grains

61
Q

What are food allergies caused by?

A

an immune hyper-sensitive response to protein in certain foods

62
Q

What is celiac disease?

A

An autoimmune disorder that affects the small intestine

63
Q

What is damage to the villi in celiac disease caused by?

A

a hyper-sensitive immune response to gluten

64
Q

What is gluten?

A

a protein found in wheat and related grains

65
Q

What is non-celiac gluten sensitivity (NCGS)?

A

“The clinical state of individuals who develop symptoms when they consume gluten-containing foods and feel better on a gluten-free (GF) diet but do NOT have a celiac disease”

66
Q

When does protein intake increase?

A 
Pregnancy
Breast feeding
Infancy and childhood
Recovery from serious illnesses
Blood losses
Burns
67
Q

Are all proteins equal?

A

No, only 9 of the amino acids are essential and so foods may be high in protein but low in the essential amino acids

68
Q

Are all 9 essential amino acids required in the same amount?

A

No

69
Q

What is protein quality influenced by?

A

Amino acid composition

Protein digestibility

70
Q

What is a high quality/complete protein?

A

Contains all essential amino acids in adequate amounts

Well absorbed

71
Q

What is a low quality/incomplete protein?

A

Lacks 1 or more essential amino acids

Poorly absorbed

72
Q

What are some high quality protein foods?

A

Animal protein
Eggs (include all 9 essential amino acids we require)
Plant protein (plant lack at least 2 amino acids)

73
Q

What is protein complementation?

A

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

Biol 203 (11 decks)

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