| Classifications of Proteins: B: Compound proteins, conjugated proteins, or proteids: 6: Are compounds or metals (Cu, Mg, Zn, and Fe) attached to proteins found in ferritin, hemosiderin, and transferin. | Metalloproteins |
| Classifications of Proteins: B: Compound proteins, conjugated proteins, or proteids: 6: Are compounds or metals (Cu, Mg, Zn, and Fe) attached to proteins found in ferritin, hemosiderin, and transferin. | Metalloproteins |
| Is taken from the Greek word protos meaning primary, ranking first, or occupying the first position.
Similarly, is the first substance recognized as a vital part of a living tissue.
It contains nitrogen aside from the basic carbon, hydrogen, and oxygen.
Are more complex compounds of high molecular weights and structured in specific arrangements and numbers of their simpler building units, amino acids.
They are organic substances that, upon digestion, yield these amino acids. | Proteins |
| Classifications of Proteins: | A. Simple proteins
B. Compound proteins
C. Derived proteins |
| Classifications of Proteins: A: Are those which yield only amino acids upon hydrolysis. | Simple proteins |
| Classifications of Proteins: A: Simple proteins:
They include the following: | 1. Albumins
2. Globulins
3. Glutelins
4. Prolamines
5. Albuminoids
6. Histones |
| Classifications of Proteins: A: Simple proteins: 1: are soluble in water and coagulated by heat | Albumins |
| Classifications of Proteins: A: Simple proteins: 2: Are insoluble in water, soluble in dilute salt solution, and coagulated by heat. | Globulins |
| Classifications of Proteins: A: Simple proteins: 3: Are insoluble in neutral solvents but soluble in weak acids and alkalis; they are coagulated by heat. | Glutelins |
| Classifications of Proteins: A: Simple proteins: 4: Are soluble in 70% to 80% alcohol but insoluble in absolute alcohol, water, and salt solutions. | Prolamins |
| Classifications of Proteins: A: Simple proteins: 5: Are insoluble in all neutral solvents and in dilute acids and alkalis | Albuminoids |
| Classifications of Proteins: A: Simple proteins: 6: Which are basic polypeptides, are soluble in water but not coagulated by heat; they are found in the nuclei of cells | Histones and protamines |
| Classifications of Proteins: B: are combinations of simple proteins and some other non-protein substance called a prosthetic group attached to a molecule.
They perform functions that a constituent could not properly perform by itself. | Compound proteins, conjugated proteins or proteids |
| Classifications of Proteins: B: Compound proteins, conjugated proteins, or proteids:
These proteins include the following: | 1. Nucleoproteins
2. Mucoproteins glycoproteins
3. Lipoproteins
4. Phosphoproteins
5. Chromoproteins
6. Metalloproteins |
| Classifications of Proteins: B: Compound proteins, conjugated proteins, or proteids: 1: are combination of simple proteins and nucleic acid.
Deoxyribonucleic nucleoproteins are necessary for the synthesis of proteins in the cytoplasm | Nucleoproteins |
| Classifications of Proteins: B: Compound proteins, conjugated proteins, or proteids: 2: are combination of a protein and large quantities of complex polysaccharides such as mucin found in secretion from gastric mucous membrane. | Mucoproteins and glycoproteins |
| Classifications of Proteins: B: Compound proteins, conjugated proteins, or proteids: 3: Are compounds of a protein and a triglyceride or other lipids such as phospholipids or cholesterol found in cell and organelle membranes | Lipoproteins |
| Classifications of Proteins: B: Compound proteins, conjugated proteins, or proteids: 4: Are compounds of phosphoric acid joined in ester linkage to protein found in casein of milk | Phosphoproteins |
| Classifications of Proteins: B: Compound proteins, conjugated proteins, or proteids: 5: are compounds of proteins and protein pigments found in flavoproteins, hemoglobin, and cytochromes | chromoproteins |
| Classifications of Proteins: B: Compound proteins, conjugated proteins, or proteids: 6: Are compounds or metals (Cu, Mg, Zn, and Fe) attached to proteins found in ferritin, hemosiderin, and transferin. | Metalloproteins |
| Classifications of Proteins: C: Are products formed in the various stages of hydrolysis of a protein molecule | Derived proteins |
| Chemical stages of a Protein: | A
B. essential and non-essential amino acids
C. complete and incomplete proteins |
| Chemical stages of a Protein: A: | As indicated by its name, an amino acid has a chemical structure that combines both acid and base (amino) factors.
This important structure gives amino acids a unique buffering capacity.
This acid-base nature of amino acids also enables them to join one another to form the characteristic chain structure of protein.
The amino (base) group of one amino acid joins the acid (carboxyl) group of another.
This characteristic chain structure of amino acids is called a peptide linkage.
Long chains of amino acids that are linked in this manner are called polypeptides. |
| Chemical stages of a Protein: B: Cannot be synthesized by the body and are necessary in the diet.
Examples:
Threonine
Leucine
Isoleucine
Valine
Lysine
Methionine
Phenylalanine
Tryptophan | Essential amino acids. |
| Chemical stages of a Protein: B: Can be manufactured by the body and, therefore, are not as necessary for consideration in the diet.
Examples:
Glycine
Alanine
Aspartic acid
Glutamic acid
Proline
Hydroxyproline
Cystine
Tyrosine
Serine
Arginine
Histidine | Non-essential amino acids |
| Chemical stages of a Protein: C: Are those that contain all the essential amino acids in sufficient quantity and ratio to supply the body's needs. These proteins are of animal origin- meat, milk, cheese, and eggs. | Complete proteins |
| Chemical stages of a Protein: C: Are those deficient in one or more of the essential amino acids.
They are plant origin- grains, legumes, seeds, and nuts. | Incomplete proteins |
| Digestion of Protein: 1: Mouth
A. Enzyme-
B. Action- | A. Enzyme- none
b. Action- only mechanical mastication |
| Digestion of Protein: 2: Stomach:
a. Enzyme-
b. Action-
c. | a. Enzyme - pepsin, produced first as inactive precursor to pepsinogen, then activated by the hydrochloric acid.
b. Action - converts protein into proteoses and peptones.
c. In infants, enzymes rennin converts casein into coagulated curd |
| Digestion of Protein: 3: Small Intestine (Alkaline): A: Pancreas: | A.1Trypsin
A.2 Chymotrypsin
A.3 Carboxypeptidase |
| Digestion of Protein: 3: Small Intestine (Alkaline): A: Pancreas: A.1: Produced first as inactive precursor trypsinogen and then activated by enterokinase
Converts proteins, proteoses, and peptones into polypeptides and peptides. | Trypsin |
| Digestion of Protein: 3: Small Intestine (Alkaline): A: Pancreas: A.2: produced first as inactive precursor chymotrypsinogen and then activated by active trypsin
Converts proteoses and peptones into polypeptides and dipeptides; also coagulates milk | Chymotrypsin |
| Digestion of Protein: 3: Small Intestine (Alkaline): A: Pancreas: A.3: Converts polypeptides into simpler peptides, dipeptides, and amino acids | Carboxypeptidase |
| Digestion of Protein: 3: Small Intestine (Alkaline): B: Intestines: | B.1 Aminopeptidase
B.2 Dipeptidase |
| Digestion of Protein: 3: Small Intestine (Alkaline): B: Intestines: B.1: Converts polypeptides into peptides and amino acids | Aminopeptidase |
| Digestion of Protein: 3: Small Intestine (Alkaline): B: Intestines: B.2: Converts dipeptides into amino acids. | Dipeptidase |
| Functions of proteins: | 1.
2
3
4
5
6 |
| Functions of proteins: 1: | proteins are used in repairing worn-out body tissue proteins (anabolism) caused by the continued wear and tear (catabolism) going on in the body |
| Functions of proteins: 2: | Proteins are used to build new tissue by supplying the necessary amino acid building blocks |
| Functions of proteins: 3: | Proteins are a source of heat and energy. One gram of protein contains 4 calories. |
| Functions of proteins: 4: | Proteins contribute to numerous essential body secretions and fluids, enzymes, and proteins.
Some hormones have protein or amino acid components. Mucus and milk are largely protein.
Sperm cells are likewise largely protein as is the fluid in which the sperm cells are contained. |
| Functions of proteins: 5: | Proteins are important in the maintenance of normal osmotic relations among the various body fluids. |
| Functions of proteins: 6: | Proteins play a vital role in the resistance of the body to diseases.
Antibodies to specific diseases are found as part of the plasma globulin, especially in what is known as the gamma globulin fraction of plasma. |
| Functions of proteins: 7: | Dietary proteins furnish the amino acids for a variety of metabolic functions |
| Sources of Protein: | 1. Complete protein foods - meat, fish, poultry, egg, milk, cheese
2. Legumes, nuts
3. Breads and cereals |
| Requirement for Human Nutrition: A: | Quality of protein fundamental to health and life |
| Requirement for Human Nutrition: B: General daily recommendation of the Food and Nutrition Board: | 1. Adult - 0-9 g/kg BW
2. Children - Growth needs vary according to age and growth patterns
3. Pregnancy - Rapid growth requires an increase of 30 g over that of a non-pregnant woman
4. Lactation - It requires an increase of 20g |
| Requirement for Human Nutrition: B: General daily recommendation of the Food and Nutrition Board: 1: Adult - ??? | 1. Adult - 0-9 g/kg BW |
| Requirement for Human Nutrition: B: General daily recommendation of the Food and Nutrition Board: 2: Children - ??? | 2. Children - Growth needs vary according to age and growth patterns |
| Requirement for Human Nutrition: B: General daily recommendation of the Food and Nutrition Board: 3: Pregnancy - ??? | 3. Pregnancy - Rapid growth requires an increase of 30 g over that of a non-pregnant woman |
| Requirement for Human Nutrition: B: General daily recommendation of the Food and Nutrition Board: 4: Lactation: | 4. Lactation - It requires an increase of 20g |
| 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 also measures how capably protein is used by the body.
The difference is that this measures retention of food nitrogen consumed while BV measures food nitrogen absorbed. | Net protein utilization (NPU) |
| Measures of Protein Quality: It measures the increase in weight of a growing animal and compares it with the intake | Protein efficiency ratio (PER) |
| Health Effects of Protein: Heart disease: | Foods rich in animal protein tend to be rich in saturated fats |
| Health Effects of Protein: Cancer: | Studies suggest a relationship between high intake of animal protein and some types of cancer like cancer of the prostate gland, pancreas, kidneys, breast, and colon. |
| Health Effects of Protein: Osteoporosis | Calcium excretion rises as protein intake increases. |
| Health Effects of Protein: Weight-control | Protein-rich foods are also rich in fat which can lead to obesity with associated health risks. |
| Health Effects of Protein: Kidney diseases | Excretion of end products of protein metabolism depends on a sufficient fluid intake and healthy kidneys. A high-protein diet increases the work of the kidneys. |
| Is a condition resulting from insufficiency of protein or energy or both in the diet | 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 |
| There are two types of PEM: | 1. Marasmus
2. Kwashiorkor |
| The two types of PEM: 1: Severe deprivation of food over a long period of time characterized by insufficiency of protein and energy intake. | Marasmus |
| The two types of PEM: 2: This condition reflects an abrupt and recent deprivation of food which develops rapidly as a consequence of protein deficiency or an illness like measles | Kwashiorkor |
