Chap 6
V. Chan, MS, RD
Structure of Protein
Difference from CHO & Fat Amino Acids
20 Amino Acids
Make many different types of protein with different shapes & functions
9 essential (PVT TM HILL) Conditionally Essential: nonessential amino acid that becomes essential
Carbon atom w/ amine group & acid group
Structure of Protein
Side chain
Recycle
Cells can reuse amino acids for energy and discard N as waste Reuse amino acids to build protein Emergency fund of amino acids
How Do Amino Acids Build Proteins?
Peptide bonds
Link amino acids
Strands of amino acids coil & fold
Hydrophilic side groups are attracted to water Hydrophobic side groups repel water Coiled and twisted chains help to provide stability
Side chain electrical charge
Also responsible for amino acid structures Allows amino acids to go in different environments
Denaturation in basic and acidic environments
Activation
For some proteins, in order for it to be functional, it may need to be activated by another molecule
Vitamin, mineral, CHO, etc
Gene Expression
Each protein has a standard amino acid sequence
Heredity Sequencing errors can cause altered proteins to be made
(Ex) sickle cell anemia: crescent shaped cells
Cells regulate gene expression to make the type of protein needed for that cell
Nutrients can influence the gene expression
Research and studies finding if specific nutrients can activate or silence a gene
Biotin & Avidin
Biotin (coenzyme)
Metabolism of fats & CHO, breakdown protein to urea, convert amino acids into glucose
Deficiency of Biotin
Raw eggs (contain avidin) Avidin binds with biotin and prevents its absorption
Denaturation of Proteins
Stomach
Protein begins the denaturing process due to acidic environment
Small Intestine
Further break down of protein
Polypeptides (more than 10 aa bonds) enter & protein digesting enzymes continue to break down protein into single amino acids or 2-3 strands of amino acids (dipeptides, tripeptides)
Supplements/ misleading information
A healthy digestive system can digest whole protein
Absorption of Amino Acids
Absorbed by cells of small intestine
Larger molecules may not get broken down
Hormones or allergens
Separate sites for absorption
Single amino acids may limit absorption
Be wary of single amino acid supplements
Released into the bloodstream
Carried to the liver Carried to the body cells
Importance of Protein
Amino acids must be continually available
Building of new proteins
Amino acids are needed each day Protein turnover
Protein in the Body
Provides structure & movement Build enzymes, hormones, other compounds
Enzymes are proteins that facilitate anabolic (building up) and catabolic (breaking down) chemical reactions Hormones regulate body processes
Protein in the Body
Antibodies
Produced by the immune system in order to invade antigens
Fluid & electrolyte balance
Edema
Acid Base balance
Act as buffers by keeping solutions acidic or alkaline Acidosis Alkalosis
Blood Clotting
Producing fibrin which forms a solid clot
Provide energy/ glucose
Amino Acids to Glucose
Amino Acids can be converted into glucose
Amine group (nitrogen) is stripped away and used elsewhere or excreted by the kidneys (urea) Left with C, H, O2 that can be metabolized like CHO or Fat for energy
Protein has no specialized storage in the body
Glucose stored as glycogen, fat stored as fatty acids
Amino Acids to Glucose
When would a situation be adequate for the body to utilize protein? Protein sparing Excess Amino Acids
Body cannot store them The body will excrete amine groups The body will use the residues to meet immediate energy needs, make glucose for storage as glycogen, make fat for energy
Wasted Protein
If the body does not utilize protein, the amino acids are wasted. Reasons for wasted protein:
Body lacks energy from other sources Your diet supplies more protein than the body needs Your diet supplies low quality protein, w/ not enough essential amino acids Body has too much of any single amino acid (supplements)
How Much Protein Do I Need?
DRI
Depends on body size & level of physical activity 0.8 grams protein per kilogram of body weight
DRI recommends infants & growing children protein intake be no more than 35% of total calories DRI recommends vegetarians need more iron than the general population
Calculating My Protein Needs
First convert your weight in pounds to kg
Pounds/ 2.2 kg = x (ex) 150 lb/ 2.2 kg= 68.18 kg
Next, multiply by 0.8 to find protein needs
X * 0.8= protein needs (ex) 68.18 kg * 0.8= 54.54 ~ 55 grams of protein per day
Nitrogen Balance
Amount of N consumed vs amount of N excreted Zero nitrogen balance is nitrogen equilibrium
(Ex): health adults
Positive nitrogen balance means nitrogen consumed is greater than nitrogen excreted
Growing children Pregnant women
Negative nitrogen balance means nitrogen excreted is greater than nitrogen consumed
Injured/ sick patients
Protein Quality in Foods
High quality protein- provides all essential amino acids Low quality protein
Quality is measured by its amino acid content, digestibility and ability to support growth
When diet does not provide enough of an essential amino acid
Cells will break down internal protein to liberate the needed essential amino acid Cells will conserve the essential amino acid by limiting their synthesis of proteins
Limited amino acids: an essential amino acid in an insufficient amount, which will in turn limit protein synthesis
Complementary Proteins
Can also supply all the essential amino acids Combining plant foods that together contain all the essential amino acids
Used by vegetarians
Strategy called Mutual Supplementation
Protein Digestibility
Depends on proteins food source
Animal proteins are 90-99% absorbed
Contain all essential amino acids
Plant proteins are 70-90% absorbed
Tend to be missing one of more essential amino acid
Soy & legumes are 90% absorbed
Tend to be missing one of more essential amino acid Soy is considered a complete protein source
Other foods consumed at the same time can change the digestibility
Protein Deficiency & Excess
Worlds leading form of malnutrition
Combined with energy deficiencies
Protein-energy malnutrition (PEM)
Most widespread form of malnutrition world wide Prevalent in Africa, Central America, S. America, Middle East, East & Southeast Asian
Effects of PEM
Children & Adults
Poor growth, weight loss, wasting muscle in adults
2 types
Marasmus Kwashiorkor
Marasmus
Common in 6- 18 mon children Muscle wasting & weakening
Including the heart
Severe weight loss
Lower body temperature
Severe deprivation or impaired absorption of protein, energy, vitamins and minerals Stunted growth
Hair & skin problems
Loss of skin elasticity & moisture
Sores fail to heal
The body tries to conserve energy to keep the heart pumping
Marasmus
Disease Conditions
Anemia & weakness Immune system is weak Common to develop dysentery
Which will further deplete the body of minerals and fluids
Preventing Death
If caught in time, can provide food/ protein Most important is to provide fluids & electrolytes Years after PEM is corrected, a child may experience deficits in thinking & school achievements compared with well- nourished peers
Kwashiorkor
Older infants & young children, 1- 3 years Inadequate protein intake, infection
Older baby weaned from breast milk when 2nd baby is born
Some muscle wasting, some fat retention Edema & fatty liver Hair color loss, patchy skin, sores do not heal
Overconsumption of Protein
Offers NO benefit & may pose health risks
Weakened kidneys Added saturated fat Take in less fruits, vegetables/ whole grains
Heart Disease Risk
High protein diet can raise the level of homocysteine in the blood, which is associated w/ heart disease
Kidney Disease Risk
High protein diet increase kidneys workload and also increase the speed of kidneys decline
Overconsumption of Protein
Adult Bone Loss
High protein intake (especially supplements) associated with increased calcium excretion Low protein intake can also weaken bones
Cancer
High intake of animal protein is associated with some cancers Could the cancer risk be related to high intake of protein or high intake of fat?
Vegetarian Diets
Positive Health Aspects of a Vegetarian Diet
Health behaviors associated with being vegetarian
More physically active Avoid tobacco Drink alcohol in moderation
Disease risk decreases
Obesity Heart disease Cancer Hypertension
Positive Health Aspects of a Meat Eaters Diet
Reliable in critical times
Illness, wounds/ severe burns
Protein digestibility Pregnancy Childhood & Adolescence Aging
Key Nutrients
Ensure adequate intake of:
Protein Iron Zinc Calcium Vitamin B12 Vitamin D Omega-3 fatty acids
