1 / 26

Chapter 6 The Proteins and Amino Acids

Chapter 6 The Proteins and Amino Acids. Nutrition: Concepts & Controversies, 12e Sizer/Whitney. The Structure of Proteins. Difference from carbohydrates and fats Amino acids Carbon atom with amine group and acid group Side chain Essential amino acids Conditionally essential Recycling

usoa
Télécharger la présentation

Chapter 6 The Proteins and Amino Acids

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 6The Proteins and Amino Acids Nutrition: Concepts & Controversies, 12e Sizer/Whitney

  2. The Structure of Proteins • Difference from carbohydrates and fats • Amino acids • Carbon atom with amine group and acid group • Side chain • Essential amino acids • Conditionally essential • Recycling • Priority system

  3. How Do Amino Acids Build Proteins? • Peptide bonds • Link amino acids • Strands of amino acids do not remain straight • Coils • Folds • Side chain electrical charge • Activation

  4. The Coiling and Folding of a Protein Molecule

  5. The Structure of Hemoglobin

  6. Normal Red Blood Cells and Sickle Cells

  7. Protein Synthesis

  8. Denaturation of Proteins • Denaturing agents • Digestion • Stomach acid • Dangers of denaturation

  9. Protein Digestion • Stomach • Denatures protein in food • Uncoil protein’s strands • Enzymes attack peptide bonds • Small intestine • Polypeptides • Further break down • Common misconceptions

  10. A Dipeptide and Tripeptide

  11. How Protein in Food Becomes Amino Acids in the Body

  12. Amino Acid Absorption • Absorbed by cells of small intestine • Larger molecules • Hormones or allergens • Separate sites for absorption • Released into the bloodstream • Carried to the liver

  13. The Importance of Protein • Amino acids must be continually available • Building of new proteins • Amino acids are needed each day • Protein turnover

  14. Roles of Body Proteins • Regulation of gene expression • Providing structure and movement • Muscle tissue • Other structural proteins • Building enzymes, hormones, & other compounds • Building antibodies

  15. Enzyme Action

  16. Amino Acid Sequence of Human Insulin

  17. Roles of Body Proteins • Transporting substances • Hemoglobin and lipoproteins • Maintaining fluid and electrolyte balance • Edema • Maintaining acid-base balance • Blood clotting • Providing energy and glucose

  18. Proteins Transport Substances Into and Out of Cells

  19. Amino Acids to Glucose • Protein can help maintain blood glucose levels • No storage compound for protein • Dismantle tissue proteins • Oversupply of amino acids • Remove amine group • Use of residues

  20. Three Different Energy Sources

  21. Amino Acids to Glucose • Fate of an amino acid • Cellular use • Build protein • Make a needed compound • Dismantle amino acid for component parts • Wasting of amino acids • Preventing waste

  22. People Most Likely to Be Harmed by Amino Acid Supplements

  23. How Much Protein Do People Really Need? • DRI • Depends on body size • Infants and growing children • Recommended intake • Vegetarians • Minimum amount • Upper limit • Body’s health • Quality

  24. Nitrogen Balance • Nitrogen excreted as compared to nitrogen eaten • Levels in healthy adults • Variation in nitrogen balance • Positive balance • Examples • Negative balance • Examples

  25. Which Foods Provide High Quality Protein? • High-quality proteins • Enough of all essential amino acids • Limiting amino acids • Complementary proteins • Mutual supplementation • Protein digestibility • Animal proteins • Legumes

  26. A Legume

More Related