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Nutri Sci > Protein - Chapter 5 > Flashcards

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
Q

Amylase

A
  • Digestive enzyme which breaks down starch
  • a protein
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26
Q

Sequence

A
  • Order in which amino acids appear in a protein, affecting its physical and chemical properties
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27
Q

DNA

A
  • the genetic material of a cell
  • inherited traits are carried
  • carries a sequence
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28
Q

Genes

A
  • unit of genetic information
  • the sequence of amino acids in that protein is carried by genes
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29
Q

Cooking analogy for proteins

A
  • each gene = recipe for a protein
  • DNA = cookbook
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30
Q

THE process

A
  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
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31
Q

Denature

A
  • 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
Q

Protease

A
  • 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
Q

What structure does protein provide?

A
  • muscle and connective tissue (ligaments, tendons, and cartilage) consist of protein
  • strength, elasticiy, and contractive power - protein provides this
34
Q

Protein-sparing

A
  • the action of carbohydrate in preserving muscle
  • If inadequate carbohydrate is consumed, muscle is broken down to supply blood glucose
35
Q

Blood transport proteins

A
  • 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
Q

Hemoglobin

A
  • a transport protein
  • carries oxygen and carbon dioxide
37
Q

Lipoprotein

A
  • transport protein for lipids
  • since lipids are not water soluble, they are encapsulated by lipoproteins to travel the water-based bloodstream
38
Q

Homeostasis

A
  • means “same state”
  • the physiological principle that the bodoy tries to maintain constant conditions
  • ex.
    • state of temperature
    • acidity
    • solute concentration
    • oxygen
39
Q

solute

A

Substance disolved in a solvent

40
Q

Acid-base balance

A
  • the degree of acidity or alkalinity in a fluid, caused by an imbalance of hydrogen ions
41
Q

acidity

A

excess of hydrogen ions

42
Q

basic

A

deficiency of hydrogen ions

43
Q

ions

A
  • a charged particular formed when a molecule splits in two
  • electrically charged hydrogen particles
44
Q

Buffer

A
  • A substance which maintains a constant pH in a solution by absorbing or releasing hydrogen ions as needed
45
Q

Osmosis

A
  • the movement of water from an area of low solute concentration to an area of high solute concentration through a membrane
46
Q

Osmotic pressure

A
  • the fore generated by the attraction of the solute on the solvent
  • causes osmosis
47
Q

Kwashiorkor

A
  • 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
Q

Enzyme

A
  • protein that controls and facilitates a chemical reaction
  • catalyze biochemical reactions
  • ex. digestion, making fat, releasing energy from nutrients, synthesizing body constituents
49
Q

Catalyst

A
  • Substance that participates in and controls a chemical reaction without itself being consumed
50
Q

Substrate

A
  • the material acted on by an enzyme
51
Q

Precursors

A

A substance from which another substance is formed

52
Q

Neurotransmitters

A
  • Substance used to bridge the gap of the nerve synapse and transmit nerve impulses
53
Q

Typtophan and Tyrosine

A

Two amino acids that are precursors of three neurotransmitters

54
Q

Synapse

A
  • A gap between nerve cells
55
Q

Antigen

A
  • Foreign protein which triggers response by immune system (antibody)
56
Q

Antibody

A
  • immune protein used to attack foreign proteins (antigens)
57
Q

Gluconeogensis

A

Production of glucose from amino acids (body protein)

Used when carbohydrate stores are depleted

58
Q

RDA of protein

A
  • 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
Q

How many essential amino acids exist?

A

9

60
Q

Essential amino acid (indispensable)

A
  • One which cannot be synthesized by the body and must therefore be consumed in the diet
61
Q

Conditionally essential amino acid

A
  • One which cannot be synthesized only under certain conditions, and must be consumed in the diet under these conditions
62
Q

essential

A
  • not merely necessary, but we cannot manufacture it ourselves
63
Q

Nutrient balance

A
  • The net flow of a nutrient into an orgnism, resulting in gain or loss of the nutrient
64
Q

Limiting amino acid

A
  • The amino acid in the shortest supply during protein synthesis, resulting in cessation of synthesis
65
Q

Biological Value

A
  • 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
Q

Chemical score

A
  • A comparison of the amino acid composition of a particular protein with a reference protein (egg)
67
Q

Protein digestibility-corrected amino acid score

A
  • 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
Q

Lacto-vegetarian

A
  • One who eats only plant foods and dairy products
69
Q

Lacto-ovo-vegetarian

A
  • One who eats only plant foods, eggs, and dairy products
70
Q

Vegan

A
  • one who eats only foods of plant origin
71
Q

Complementarity

A
  • Practice of combining two proteins to improve their amino acids proportions through mutual aupplementation
72
Q

Protein Energy Malnutrition (PEM)

A

A deficiency of both protein and energy

ex. Marasmus and Kwashiokor

73
Q

Two types of PEM

A
  1. Marasmus
  2. Kwashiorkor
    • Both characterized by fatigue, exhaustion, and reduced work capacity
74
Q

Edema

A
  • buildup of fluid in the abdominal cavity
  • bloated bellies as a result of Kwashiorkor
75
Q

Diuresis

A
  • Urine formation by the kidney as a result of high intakes of protein
76
Q
A

Nutri Sci (26 decks)

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