Protein - Chapter 5 Flashcards

1
Q

Protos

A
  • Greek for “first”
  • origin of the word protein
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2
Q

What distinguishes protein from the other macronutrients?

A
  • the presence of the element nitrogen
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3
Q

Nitrogen

A
  • One of the most abundant elements in the earth’s atmosphere and biosphere, essential to the structure of an amino acid.
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4
Q

Fertile soil

A
  • supports lush foliage because it is rich in nitrogen
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5
Q

Legumes

A
  • member of a plant family capable of fixing nitrogen from the air and thus not dependent on soil fertility to produce a high protein seed
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6
Q

Fix nitrogen

A
  • to remove nitrogen from the atmosphere and render it into a chemical form usable by plants
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7
Q

Herbivore

A
  • Animal that subsists on foods of plant origin
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8
Q

Amino Acid

A
  • Basic unit from which protein is made
  • Consists of an amine group, a carboxyl group, and various side chains
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9
Q

Carnivore

A
  • Animal that subsists on foods of animal origin
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10
Q

How much of the air does nitrogen compose?

A

78 percent of the air

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11
Q

How many amino acids are there to create proteins?

A

20

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12
Q

What are amino acids composed of?

A
  • Carbon
  • Hydrogen
  • Oxygen
  • Nitrogen
  • Sometimes, sulfur
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13
Q

Amine

A
  • an -NH2 chemical group
  • nitrogen is present in this chemical group
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14
Q

Carboxyl

A
  • a -COOH chemical group
  • involved in amino acids
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15
Q

essential amino acid

A
  • One which cannot be synthesized by the body and must therefore be consumed in the diet
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16
Q

Urea

A
  • a nitrogen-containing compoud found in urine and created as a byproduct of the use of protein for energy
  • when nitrogen is left over and must be disposed of
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17
Q

High protein diets:

A
  • tax the kidneys
  • cause water loss through urination
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18
Q

All amino acids consist of:

A
  • Amine
  • Carboxyl
  • A side chain
    • the amino acid is named for the side chain, which gives it distinct chemical properties
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19
Q

Peptide bond

A
  • a chemical bond joining two amino acids
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20
Q

Peptide

A
  • a short chain of amino acids
  • range from dipeptides (2 amino acids) to polypeptides
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21
Q

Insulin

A
  • A peptide hormone responsible for regulation of blood sugar
  • composed of 51 amino acids
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22
Q

Hormone

A
  • a regulatory compound capable of affecting cells throughout the body
  • hormones are also peptides
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23
Q

Proteins

A
  • A very long chain of amino acids
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24
Q

Collagen

A
  • the primary protein in connective tissue
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25
Amylase
* Digestive enzyme which breaks down starch * a protein
26
Sequence
* Order in which amino acids appear in a protein, affecting its physical and chemical properties
27
DNA
* the genetic material of a cell * inherited traits are carried * carries a sequence
28
Genes
* unit of genetic information * the sequence of amino acids in that protein is carried by genes
29
Cooking analogy for proteins
* each gene = recipe for a protein * DNA = cookbook
30
THE process
1. DNA contains the information necessary to produce proteins 2. Transcription or copying of a segment of DNA results in mRNA, a copy of the information in DNA needed to make a protein 3. the mRNA leaves the nucleus and goes to a ribosome 4. Amino acids are carried to the ribosome by tRNAs containing the code that matches that on the mRNA 5. Translation - the information contained in mRNA is used to determine the arrangement, number, and types of amino acids in the protein
31
Denature
* change the physical and chemical properties of a protein through the action of heat, acid, or other factors * began in the stomach * strong hydrochloric acid
32
Protease
* digestive enzyme which breaks protein down * break the peptide bonds between amino acids * stomach produces protease to start it, the small intestine produces it to finish it
33
What structure does protein provide?
* muscle and connective tissue (ligaments, tendons, and cartilage) consist of protein * strength, elasticiy, and contractive power - protein provides this
34
Protein-sparing
* the action of carbohydrate in preserving muscle * If inadequate carbohydrate is consumed, muscle is broken down to supply blood glucose
35
Blood transport proteins
* carry nutrients and other substances in the blood * sequester them in such a way that they remain inactive until they get where they are needed
36
Hemoglobin
* a transport protein * carries oxygen and carbon dioxide
37
Lipoprotein
* transport protein for lipids * since lipids are not water soluble, they are encapsulated by lipoproteins to travel the water-based bloodstream
38
Homeostasis
* means "same state" * the physiological principle that the bodoy tries to maintain constant conditions * ex. * state of temperature * acidity * solute concentration * oxygen
39
solute
Substance disolved in a solvent
40
Acid-base balance
* the degree of acidity or alkalinity in a fluid, caused by an imbalance of hydrogen ions
41
acidity
excess of hydrogen ions
42
basic
deficiency of hydrogen ions
43
ions
* a charged particular formed when a molecule splits in two * electrically charged hydrogen particles
44
Buffer
* A substance which maintains a constant pH in a solution by absorbing or releasing hydrogen ions as needed
45
Osmosis
* the movement of water from an area of low solute concentration to an area of high solute concentration through a membrane
46
Osmotic pressure
* the fore generated by the attraction of the solute on the solvent * causes osmosis
47
Kwashiorkor
* a type of Protein Energy Malnutrition characterized by emanciation and abdominal edema * movement of fluid out of the blood stream into the abdominal cavity
48
Enzyme
* protein that controls and facilitates a chemical reaction * catalyze biochemical reactions * ex. digestion, making fat, releasing energy from nutrients, synthesizing body constituents
49
Catalyst
* Substance that participates in and controls a chemical reaction without itself being consumed
50
Substrate
* the material acted on by an enzyme
51
Precursors
A substance from which another substance is formed
52
Neurotransmitters
* Substance used to bridge the gap of the nerve synapse and transmit nerve impulses
53
Typtophan and Tyrosine
Two amino acids that are precursors of three neurotransmitters
54
Synapse
* A gap between nerve cells
55
Antigen
* Foreign protein which triggers response by immune system (antibody)
56
Antibody
* immune protein used to attack foreign proteins (antigens)
57
Gluconeogensis
Production of glucose from amino acids (body protein) Used when carbohydrate stores are depleted
58
RDA of protein
* 0.8 grams per kg of body weight * 58-63 grams for males * 46-50 grams for females * 12-15 percent of total calories
59
How many essential amino acids exist?
9
60
Essential amino acid (indispensable)
* One which cannot be synthesized by the body and must therefore be consumed in the diet
61
Conditionally essential amino acid
* One which cannot be synthesized only under certain conditions, and must be consumed in the diet under these conditions
62
essential
* not merely necessary, but we cannot manufacture it ourselves
63
Nutrient balance
* The net flow of a nutrient into an orgnism, resulting in gain or loss of the nutrient
64
Limiting amino acid
* The amino acid in the shortest supply during protein synthesis, resulting in cessation of synthesis
65
Biological Value
* A measure of the degree to which an absorbed nitrogen is retained. * Nitrogen is here used as a surrogate for protein Nitrogen retained ----------------------- Nitrogen absorbed
66
Chemical score
* A comparison of the amino acid composition of a particular protein with a reference protein (egg)
67
Protein digestibility-corrected amino acid score
* a form of chemical score of protein quality that also accounts for the digestibility of the protein * Gives a realistic measure of a protein's contribution to meeting needs
68
Lacto-vegetarian
* One who eats only plant foods and dairy products
69
Lacto-ovo-vegetarian
* One who eats only plant foods, eggs, and dairy products
70
Vegan
* one who eats only foods of plant origin
71
Complementarity
* Practice of combining two proteins to improve their amino acids proportions through mutual aupplementation
72
Protein Energy Malnutrition (PEM)
A deficiency of both protein and energy ex. Marasmus and Kwashiokor
73
Two types of PEM
1. Marasmus 2. Kwashiorkor * Both characterized by fatigue, exhaustion, and reduced work capacity
74
Edema
* buildup of fluid in the abdominal cavity * bloated bellies as a result of Kwashiorkor
75
Diuresis
* Urine formation by the kidney as a result of high intakes of protein
76