Chapter 5: Proteins

I.

Introduction

(A) Amino Acids - building blocks of proteins.

Basic structure:
each with central carbon,
COOH,
NH2 (amino group) and
variable side chains (R groups).
Twenty exist, nine are essential.
Non-essential can be created by transamination.
Conditionally essential amino acids in people with diseases, e.g.
PKU, where tyrosine becomes essential. Phenylalanine avoided.
(B) Protein Structure
Amino acids are linked by peptide bonds.
Sequence of amino acids varies.
Three-dimensional shape crucial in most.
-1- Shape dictates function, determined by interactions among R groups.
Order of amino acids determined by DNA in genes.
Faulty codes create damaged proteins, e.g. Sickle Cell Anemia.
Numerous effects on enzymes, e.g. lactase.

-2- denaturation protein unfolding caused by extreme environmental

conditions.

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(C) Protein Functions

-1- growth, maintenance & repair. Amino acids recycled and in diet.
-2- structure, inclusion in connective tissues. e.g. keratin, collagen.
-3- blood clotting.
-4- fluid balance, accomplished with plasma proteins.
-5- immune function antibodies, mucous.
-6- enzymes specific catalysts required for all biochemical reactions.
Genetic defects often effect body metabolism (chemistry).
-7- acid / base balance proteins act as pH buffers.
-8- hormones most are proteins, created from amino acids.
-9- transport membrane proteins for movement into and out of cells;
Plasma proteins carry numerous substances in blood.
-10- energy third choice for ATP synthesis, after carbohydrates and fats.
(D) Protein Turnover

Synthesis vs. breakdown

Synthesis restricted by limiting amino acids.

Protein not stored, body dependent upon amino acid pool.
Related to nitrogen balance in body.
Nitrogen excreted (urea in urine) as protein is broken down.
II.

Food Sources

(A) Protein Quality complete when all amino acids present &
digestible.
PDCAAS = protein digestibility- corrected amino acid scores.
Best is 100. Soy is high but perfect scores only from animal products,
e.g. casein in milk and albumin in eggs.
Good sources are meats, dry beans and peas, nuts and seeds.
Extra benefits of soy due to anti-oxidant actions and phytoestrogens.

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Meat can be avoided with the use of complementary proteins from plant
sources,
e.g. rice and beans. Each has an amino acid missing in the other.
(B) Supplemental Protein rarely necessary. Most who need more
also need more Calories and get more protein automatically.
(C) Recommendations

~10% of daily Calories.

More needed when stressed, e.g. illness, injury repair, intense

exercise, pregnancy, lactation, childhood.
III.

Vegetarianism

(A) Types Lacto-, ovo-, vegan. Macrobiotic diet includes fish.

(B) Rationale Concern for animals; use of hormones and antibiotics;
health; environmental impact; religious observation (selective).
(C) Health Benefits Lower risk for CV disease, lower BMI. Other lifestyle
variables might be involved.
(D) Health Challenges imbalance, deficiencies.
Risks enhanced without consuming animal products (vegans).
Planning required.
IV.

Protein Imbalance

(A) Deficiency
PEM = Protein Energy Malnutrition.
Relatively rare in U.S.
Marasmus when Calories are also deficient.
Kwashiorkor associated with weaning, protein deficiency in children.
Abdominal edema and inflamed liver.
(B) Excess problems due to deficiencies of other food sources.
Decreased fiber, phytochemicals. Carbohydrate deficiency results in
ketoacidosis.
Many protein foods contain fat, often saturated.
Excess urea excretion stresses kidneys.

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