PROTEINS Flashcards
• the first substance recognized as a vital part of a living tissue,
• contains nitrogen, carbon, hydrogen and oxygen,
• are more complex compounds of high molecular weights and structured in specific arrangements & numbers of their simpler building units, amino acids.
• they are organic substances that upon digestion, yield these amino acids.
Proteins
Proteins are taken from the Greek word _____ – primary, ranking first, or occupying the first position,
protos
Classification of Proteins
A. Simple proteins
B. Compound proteins
C. Derived proteins
are those which yield only amino acids upon hydrolysis
Simple proteins
are soluble in water and coagulated by heat.
Albumins
are insoluble in water, soluble in dilute salt solution, and coagulated by heat.
Globulins
are insoluble in neutral solvents but soluble in weak acids and alkalis; they are coagulated by heat.
Glutelins
are soluble 70% to 80% alcohol but insoluble in absolute alcohol, water, and salt solutions.
Prolamins
are insoluble in all neutral solvents and in dilute acids and alkalis.
Albuminoids
, which are basic polypeptides, are soluble in water but not coagulated by heat; they are found in the nuclei of cells.
Histones and protamines
conjugated proteins or proteids – combination of simple proteins and some
other protein substance called a prosthetic group attached to molecule
Compound proteins
Compound proteins includes: (6)
- Nucleoproteins
- Microproteins and glycoproteins
- Lipoproteins
- Phosphoproteins
- Chromoproteins
- Metalloproteins
combination of simple proteins and nucleic acid.
Nucleoproteins
combination of a protein and large quantities of complex
Microproteins and glycoproteins
compounds of a protein and a triglyceride or other lipids ( phospholipids or cholesterol)
Lipoproteins
compounds of phosphoric acid joined in ester linkage to protein found in casein of milk.
Phosphoproteins
compounds of proteins and non protein pigment found in flavoproteins, hemoglobin, and cytochromes.
Chromoproteins
any of a class of conjugated proteins that contain flavins and are involved in oxidation reactions in cells.
flavoproteins
any of a number of compounds consisting of heme bonded to a protein.
cytochromes
compound or metals attached to proteins found in ferritin, hemosiderin, and transferrin.
Metalloproteins
are iron-binding plasma glycoproteins that control the level of free iron
In biological fluids
transferrin
a protein produced in mammalian metabolism which serves to store iron
in the tissues.
ferritin
is an iron-storage complex
hemosiderin`
are products formed in the various stages of hydrolysis of a protein molecule.
Derived proteins
Functions of Protein
Used in _____ (anabolism) caused by the continued wear and tear (catabolism) going on in the body.
repairing worn-out body tissue proteins
Functions of Protein
Used to build _____ by supplying the necessary amino acid building blocks.
new tissues
Functions of Protein
Source of _____. _ gm protein contains _ calories.
heat energy; 1gm protein contains 4 calories.
Functions of Protein
Important in the maintenance of ______ among the various body fluids.
normal osmotic relations
Functions of Protein
Play a vital role in the ____ of the body to diseases.
resistance
Functions of Protein
Dietary proteins furnish the _____ for a variety of metabolic functions.
amino acids
is the movement of water or other solvent through a plasma membrane from a region of low solute concentration to a region of high solute concentration.
osmotic
Requirement for Human Nutrition
Adult
0-9 g/kg BW
Requirement for Human Nutrition
Children
growth needs vary according to age and growth patterns.
Requirement for Human Nutrition
Pregnancy
Rapid growth requires an increase of 30 g over that of a non-pregnant women.
Requirement for Human Nutrition
Lactation
requires an increase of 20 g.
Measures of protein quality (3)
Biologic value (BV)
Net protein utilization (NPU)
Protein efficiency ratio (PER)
Measures of protein quality
it measures the effectiveness of protein quality in supporting the body’s needs.
Biologic value (BV)
Measures of protein quality
it measures how capably a protein is used in the body.
Net protein utilization (NPU)
Measures of protein quality
it also measures the increase in weight of a growing animal and compares it with the intake.
Protein efficiency ratio (PER)
Health Effects of Protein (5)
Heart disease
Cancer
Osteoporosis
Weight control
Kidney diseases
Health Effects of Protein
foods rich in animal protein tend to be rich in saturated fats.
Heart disease
Health Effects of Protein
study suggest, high intake of animal protein has a relationship to some type of ___: Prostate, pancreas, kidneys, breast, and colon.
Cancer
Health Effects of Protein
calcium excretion rises as protein intake increases.
Osteoporosis
Health Effects of Protein
protein-rich foods are also rich in fat which can lead to obesity
Weight control
Health Effects of Protein
excretion of end products of protein metabolism depends on a sufficient fluid intake and healthy kidneys. High protein in diet increases the work of the kidneys.
Kidney diseases
a condition resulting from insufficiency of protein or energy or both in the diet.
Protein-Energy Malnutrition (PEM)
Protein-Energy Malnutrition (PEM)
occurs in children who are thin for their height.
Acute PEM
occurs in children who are short for their age.
Chronic PEM
