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1) Nutrition & Health > Protein Metabolism > Flashcards

Protein Metabolism Flashcards

1
Q

What are the recommendations for protein?

A

increase variety, lower fat animal sources, legumes

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2
Q

Name the 3 functions of proteins.

A
  • Maintenance and regulation of body functions
  • Growth
  • Energy
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3
Q

How can protein be used as energy?

A
  • Converted to glucose
  • Converted to fat and stored (as fat)
  • Burned as fuel
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4
Q

Can protein be fattening?

A

Yes

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5
Q

Which macromolecule is not stored?

A

Protein

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6
Q

What are the functions of amino acids?

A
  • Precursors of neurotransmitters, nucleotides, melanin, thyroid hormone, histamine
  • Peptides
  • Proteins
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7
Q

How much protein do we make in a day?

A

300 g of protein/day

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8
Q

What % of proteins circulate in blood?

A

25%

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9
Q

Name the 3 types of proteins in blood.

A
  • Plasma proteins
  • Red blood cells
  • White blood cells
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10
Q

Name the 4 roles of plasma proteins.

A
  • Nutrient transport
  • Acutephase proteins (protection, blood clotting)
  • pH buffering
  • Regulation of fluid balance
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11
Q

What do red blood cells do?

A

Transport oxygen, packed with hemoglobin

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12
Q

What do white blood cells do?

A

Antibodies and immune effectors

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13
Q

Which cells in blood have DNA?

A

White blood cells

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14
Q

Name the 2 types of proteins.

A

Tissue Proteins

Secretory Proteins

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15
Q

Give examples of tissue proteins.

A

enzymes, structural proteins, membrane receptors, carriers

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16
Q

Give examples of secretory proteins.

A

digestive enzymes, human milk proteins, hormones and grow factors

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17
Q

How many amino acids have a tRNA?

A

20

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18
Q

How many amino acids are essential?

A

9

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19
Q

Name the essential amino acids.

A

Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine

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20
Q

Which amino acids is conditionally indispensable?

A

Arginine

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21
Q

Which protein has disulfide bonds?

A

Insulin

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22
Q

What are the methods to denature proteins?

A

Heating, pH, organic solvents, detergents

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23
Q

Which enzyme cleaves proteins in the stomach?

A

Pepsin (pepsinogen)

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24
Q

Which enzyme cleaves proteins in the small intestine?

A

Trypsin

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25
Q

Where are the enzymes from the small intestine from?

A

Pancreas

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26
Q

Where are amino acids absorbed?

A

Intestinal cells absorb and transfer amino acids to the bloodstream

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27
Q

How do amino acids get to the bloodstream?

A

AA go to portal vein, then bloodstream transports AA to the body

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28
Q

Differentiate allergies and intolerances.

A

Allergies: immune response to a specific protein
Intolerances: not immune, could be a digestion problem for example

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29
Q

Define transcription.

A

1st step: segment of DNA copied into RNA (mRNA) by the enzyme RNA polymerase

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30
Q

Define translation.

A

Messenger RNA (mRNA) produced by transcription is decoded by a ribosome to produce amino acid chain or polypeptide.

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31
Q

How does sickle cell anemia occur?

A

change in DNA : glutamate -> valine

32
Q

What happens if you’re missing an amino acid?

A

translation stopped -> no protein

33
Q

Name 3 single gene disorders.

A

cystic fibrosis, pku, single cell anemia

34
Q

How does biotechnology help food industry and medicine?

A

production of proteins

ex: cheese (rennet) insulin (humulin)

35
Q

Define nutritional genomics.

A

Interaction between genes, diet, and nutrients

36
Q

Define nutrigenetics.

A

genes affecting nutrient metabolism (ex: lactose intolerance)

37
Q

Define nutrigenomics.

A

Compounds in food affect genome (ex: dietary cholesterol, sat fat on cholesterol synthesis)

38
Q

What % is absorbed during protein turnover?

A

95

39
Q

What % is excreted during protein turnover?

A

5

40
Q

Which intermediate will produce glucose during protein turnover?

A

Pyruvate (3C)

41
Q

Which intermediate will produce fat during protein turnover?

A

AcetylCoA (2C)

42
Q

Which product is ketogenic (protein turnover)?

A

Fat

43
Q

Which product is glucogenic (protein turnover)?

A

Glucose

44
Q

What kind of individual would maintain protein turnover?

A

Healthy individuals

45
Q

Does consuming more protein increase protein synthesis? What does?

A

No

Weight training

46
Q

What % of N is in protein?

A

16%

47
Q

What is the nitrogen balance equation? What should the result be?

A

Balance = N intake - Fecal N - Urinary N
16% prot. 5% of 16% 95% of 16%
should be equal to 0 in healthy individuals

48
Q

What does positive nitrogen balance mean?

A

Intake > output

growing kids, pregnancy, training phase

49
Q

What does negative nitrogen balance mean?

A

Intake < output

low protein diet, injury

50
Q

Can we measure nitrogen balance in real life

A

Very hard to accurately measure intake and output

51
Q

What is trans amination?

A

Escort amino groups from one AA to another and eventually to liver (urea cycle) (kidney important too)

52
Q

Name the 3 components of protein adequacy.

A
  • Energy intake
  • Protein Quantity
  • Protein Quality
53
Q

What happens if energy isn’t met?

A

AA catabolized to provide E

54
Q

What is the current RDA for protein?

A

0.8 g/kg/d

55
Q

What is the AI for protein for infants? What is is based on?

A

1.5 g/kg/d

based on breastfeeding

56
Q

What SHOULD the RDA be?

A

1.2 g/kg/d

57
Q

What should the requirement be for critical illness?

A

2.5 g/kg/d

58
Q

How much protein should power athletes have? Endurance athletes?

A

Power: 1.6g/kg/d
Endurance: 1.2g-1.6g/kg/d

59
Q

Should athletes have more protein than RDA? Normal diet?

A

RDA: yes

Normal diet: no

60
Q

What is the average intake of proteins for males? Females?

A

Males: 96g
Females: 65g

61
Q

Is excess protein a huge issue?

A

No, since it’ll just be catabolized

62
Q

What must we be able to do if there’s excess protein?

A

Able to catabolize AA and excrete urea

63
Q

What N excreted as urea is a problem for who?

A

Infants, especially premature, elderly

64
Q

What do we need for protein synthesis?

A

ALL amino acids

65
Q

Define limiting amino acid.

A

The AA present in the lowest amount relative to the body’s need for it.

66
Q

What happens if an amino acid is limiting to other amino acids?

A

All other AA are present in excess and must be degraded

67
Q

What happens if an amino acid is limiting to protein synthesis?

A

Severely limit protein synthesis

68
Q

What happens if an amino acid is limiting to urea production and N balance?

A

High urea production and negative N balance

69
Q

What can we do to improve limiting proteins?

A

Improve protein quantity or quality

70
Q

What is the standard protein AA content?

A 
Egg white (adult)
Breast milk (babies)
71
Q

What is the equation to determine amino acid score?

A

(Test protein AA / Standard protein AA) x 100%

72
Q

What is the protein score?

A

AA with the lowest score

73
Q

How do we assess protein quality?

A
  • Amino acid score

- correct for digestibility

74
Q

How do we correct for digestibility?

A

Multiply

Corn (87%), Milk (95%)

75
Q

What are complementary proteins?

A

combining sources (beans and rice)

76
Q

What are legumes low in?

A

methionine, tryptophan

77
Q

What are grains low in?

A

Isoleucine, Lysine

1) Nutrition & Health (21 decks)

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