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Proteins Flashcards

1
Q

proteins are made up of amino acids joined together by ______ _______

A

peptide bonds

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2
Q

Dipeptide

A

one peptide bond and two amino acids

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3
Q

Tripeptide

A

three amino acids and two peptide bonds

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4
Q

Polypeptide

A

a peptide with more than ten amino acids, proteins are large polypeptides

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5
Q

How do ruminants make proteins?

A

intestinal microflora can synthesize proteins from nonprotein sources

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6
Q

proteins are made up of amino acids joined together by ____ ______

A

peptide bonds

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7
Q

dipeptide

A

one peptide bond and two amino acids

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8
Q

tripeptide

A

three amino acids and two peptide bonds

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9
Q

polypeptide

A

a peptide with more than ten amino acids (proteins)

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10
Q

functions of proteins

A

body proteins (muscle, hair, hooves, skin)
blood proteins (albumin, globulin)
tissue proteins (collagen, keratin)
enzymes and hormones
immune system antibodies and other peptide growth peptides
provide energy when needed
catalyze reactions

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11
Q

adequate dietary protein and amino acid intake is essential for ______ ______ and _______ in food producing animals

A

maintaining growth, health, and productivity

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12
Q

protein requirements differ with ____ ______ and are high during phases of fast growth like _____ and _______

A

life stages, pregnancy, lactation

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13
Q

Why is adequate protein and amino acid intake important?

A

maintaining growth, health, and productivity (in food-producing animals)

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14
Q

What elements do proteins contain?

A

carbon, hydrogen, and oxygen

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15
Q

How are proteins classified?

A

shape; solubility in water; salt, acid, base, or alcohol; nature of their prosthetic group

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16
Q

What proteins are soluble in water or dilute acids/bases/alcohol?

A

Globular proteins
- albumin
- globulin

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17
Q

What are functions of globular proteins?

A

storage of ions and molecules, transport of ions and molecules, defense against pathogens, muscle contraction, and biological catalysis

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18
Q

What proteins are insoluble in water and are resistant to digestive enzymes?

A

fibrous proteins
- keratins
- collagen

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19
Q

What proteins contain other nonprotein compounds in their structure?

A

Conjugated proteins
- lipoproteins
- hemoprotein
- glycoprotein
- nucleoproteins

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20
Q

T/F: proteins classified by their solubility and prosthetic groups are very nutritional

A

false, they have limited nutritional value but are important in biochemical, structural, and other metabolic functions

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21
Q

______ _________ __________ have bonds that account for the tough physical properties of hooves/horns and their low digestibility

A

secondary protein structures

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22
Q

The disruption of secondary structure by heat treatment causes ______ of the protein in meat and eggs. Although heat processing denatures the trypsin inhibitor in soybean meal which _________ digestibility

A

denaturation; enhances

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23
Q

Protein digestion involves the denaturing of ________ _________ and the release of ____________

A

peptide bonds; free amino acids

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24
Q

Denaturation and digestion of proteins occurs in the ________

A

stomach

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25
The pancreas releases which free amino acids during digestion of proteins?
trypsin, chymotrypsin, elastase, carboxypeptidase
26
What organ is affected if the nutrition is not being absorbed? What organ is being affected if water is not being absorbed?
small intestine; large intestine
27
What are the protein-digesting enzymes?
endopeptidase or exopeptidase
28
Endopeptidases break the peptide bonds _____ the primary structure into smaller fragmants
within
29
Exopeptidases cleave amino acids _____ the terminal end of the protein molecule
off
30
Carboxypeptidases remove an amino acid from the end with a free ____ group and aminopeptidases act on the terminal amino acid with a free _______ group
carboxyl; amino
31
Carboxypeptidases are ____ that break down proteins into their constituent amino acids.
enzymes,
32
_____ is a hormone that initiates the breakdown of proteins in the stomach
gastrin
33
food in the stomach will lead to the secretion of _________
pepsinogen
34
_________ is activated to form ______ through HCl; pepsin is a __________
pepsinogen; pepsin; endopeptidase
35
The ultimate goal is to bring polypeptides down to _______
single free amino acids
36
Secretin in the ______ stimulates enzymatic secretions from the _______, including three inactive forms
duodenum, pancrease
37
Enterokinase converts trypsinogen to _______, which converts chymotrypsinogen and procarboxypeptidase to their active forms
trypsin
38
are normal free proteins transported via active or passive transport?
active
39
do whole proteins require active or passive transport?
passive
40
__________ are the major form of absorption in the circulatory system
free amino acids
41
What are absorbed amino acids used for?sor
tissue protein, enzymes, hormone synthesis, deamination/transamination, energy (carbon skeleton)
42
undigested proteins are fermented by microbes leading to ________
ammonia
43
Where does digestion(degradation) of proteins occur in ruminants? Digestion?
reticulorumen; abomasum and small intestine
44
What are the classifications of proteins in ruminants?
rumen degradable and rumen undegradable
45
T/F: ruminants do not have an amino acid requirement
true, they have a nitrogen requirement instead
46
protein entering the rumen can be degraded by _______ and _________, producing proteolytic enzymes
bacteria, protozoa
47
Through ______, rumen degraded amino acids release __ and ____
deamination; NH3 and Carbon skeleton
48
What are proteins that are not digested by rumen microbes called? Where do these proteins enter for digestion and absorbtion?
escaped/bypassed/undegradable; abomasum and small intestine
49
amino acids ________ be stored in the body, so a constant dietary supply ___ necessary
cannot; is
50
Why are bypass proteins important?
required for medium and high lactating and growing animals mainly in early lactation; increase milk production by 10-15%; good increase in live weight gain of meat purpose animals; exposes essential and limiting amino acids directly to intestine; reduces milk production cost
51
What is the difference between undegradable and undigestible proteins?
undegradable cannot be degraded by microbes in rumen so they are degraded in abomasum and small intestine; undigested pass thru rumen and abomasum and are disposed of in the stool
52
What are absorbed proteins used for?
anabolic purposes: synthesis of nonessential amino acids, tissue protein synthesis, enzyme or hormone synthesis, deamination, or transamination
53
amino acid synthesis is brought on by _______ and ________ which occurs in the ________
deamination/transamination; liver
54
Transamination is an exchange of ____ between an amino acid and a ketoacid, forming a new amino acid
NH2
55
What B vitamin is needed for transminase activity?
B6
56
What enzyme assists in transamination?
transaminase
57
certain amino acids can use their carbon skeleton for glucose synthesis due to _______
transamination
58
Deamination is the ______ of amino groups from amino acids to form ammonia; this process is necessary to remove ____ from the animal's body
removal; nitrogen
59
After transamination and deamination, _____ are left to be used for making glucose, ketone bodies, energy production (oxidized), or fat synthesis
carbon skeletons
60
the ammonia liberated from proteins through ________ is toxic to the nervous system and needs to be excreted or detoxified through the ________
deamination; urea cycle
61
mammals detoxify ammonia and excrete is as ______ while birds excrete is as _______
urea; uric acid
62
Why do birds not make urea?
they cannot synthesize carbonyl phosphate and can't make urea. instead they use glutamic acid, glycine, and methionine for uric acid
63
Formation of urea is ____ dependent, so feeding animals poor or excess protein is ______ and can lead to _______
ATP; energy demanding, environmental problems
64
Protein synthesis occurs in every _____ of the body and is controlled by _____
tissue; DNA or RNA
65
amount of protein needed in a diet is dependent upon _____________
age, physiological and pathological status, and quality of protein supplied
66
What is protein quality?
The availability of amino acids that protein supplies and the digestibility considers how the protein is best utilize
67
What factors affect protein quality?
amino acid profile, content and balance or essential and nonessential amino acids, content of limiting/essential amino acids, protein digestibility and bioavailability
68
What are the most important factors of protein quality in ruminants?
solubility and digestibility
69
what essential amino acids interrupts protein synthesis
limiting amino acids due to their limited amount yet great demand
70
most common limiting amino acids: in animals fed corn and soy-based commercial diets in horses in dogs and cats
lysine and methionine lysine and threonine taurine
71
How is the digestibility of protein defined?
fraction of protein ingested that is absorbed by the animal and not excreted in the feces
72
How van digestibility be calculated?
by measuring dietary protein input and fecal output
73
amino acid digestibility =
amino acid consumed - amino acid excreted * 100/ amino acid consumed
74
fecal vs ileal digestibility assay
fecal- fecal collection and analysis ileal- digesta collection at ileal junction using cannulated animal or slaughter
75
bioavailablity
the rate at which amino acids are absorbed and become available for protein synthesis
76
What factors affect digestibility and bioavailability?
source of protein, feed processing methods, interrelationships of amino acids
77
biological value
measures the proportion of absorbed protein from a. feed that becomes incorporated into the proteins fo the body; determines how readily the digested protein can be used in protein synthesis
78
net protein utilization (NPU)
determines the ratio of amino acids converted to proteins in the body (Or retained) to the ration of amino acids supplied
79
NPU is a ______ nutritional index than biological value
better
80
Protein efficiency ratio is determined by
feeding rats a type of protein and then measuring their weight gained in grams per grams of protein in which they consumed
81
protein has _ Cal/gram
4
82
Protein efficiency ratio (PER) is based on ______. PER assumes that all protein is used for ______
weight gain; growth
83
Amino acid score/chemical score
compares the amount of individual essential amino acids to that of an ideal or reference protein
84
pros and cons of amino acid score
easy to conduct, does not consider digestibility or palatability in live animals

Animal Nutrition (15 decks)

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