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Understanding Proteins: Structure, Function, and Dietary Implications

This chapter delves into the biochemical building blocks of proteins, focusing on amino acids, their structure, and the essential versus non-essential types. It covers protein synthesis, including transcription and translation processes, as well as the significance of complementary proteins in diets. Key concepts like limiting amino acids, protein digestion, and the impact of vegetarian and vegan diets are also discussed. Additionally, the chapter highlights issues related to protein-energy malnutrition, including Kwashiorkor and Marasmus, alongside the importance of protein in maintaining health and bodily functions.

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Understanding Proteins: Structure, Function, and Dietary Implications

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  1. PROTEINS Chapter 7

  2. Amine group Carboxylic Acid group R group Building Blocks of Proteins? R O NH2 C C OH H

  3. Examples of Amino Acids

  4. Essential versus Non-essential

  5. Limiting Amino Acid CCCCC AAAAAAAA CAR CAR CAR RRRRRR CAR CAR R A A A C is the limiting amino acid in this example

  6. Limiting Amino Acids

  7. Complementary Protein Food 1 Food 2 CC CCCC AAAA AA CAR CAR CAR RRR RRR CAR CAR CAR

  8. Dietary Aspects • PKU = Phenylketonuria • Vegetarian Diets

  9. Protein Synthesis • Step 1: • Transcription • Step 2: • Processing • Step 3: • Translation

  10. Transcription • Formation of RNA from DNA template A C T G A T U G A C U A DNA= RNA= CODON#1 CODON #2

  11. Condensation Synthesis • Peptide bond • Dipeptide • Tripeptide • Oligopeptide • Polypeptide

  12. Levels of Protein Structure

  13. Sickle Cell Anemia

  14. Denaturation of Protein

  15. Turnover and Metabolism

  16. Protein Digestion

  17. Absorption of Amino Acids

  18. Functions of Proteins • Supplies nitrogen in a useable form • Structural components • Blood clotting • Maintain fluid and acid/base balance • Immune function

  19. Functions of Proteins • Hormones and enzymes • Insulin and Thyroxine • Pepsin, Trypsin • Visual processes • Formation of glucose (Gluconeogenesis) • Energy Source (4 kcal/energy)

  20. RDA for Protein • Promotes equilibrium • 0.8 gm of protein / kg of healthy body weight 154 lb. = 70 kg 2.2 kg/lb. 70 kg x 0.8 g protein = 56 g protein kg healthy body wt

  21. Proteins in Foods

  22. Proteins in Foods • Americans tend to eat more animal protein than plant protein (70%) • There are many benefits to eating more plant proteins:

  23. Plant Protein • No cholesterol • Low in saturated fat • High in (soluble) dietary fiber and phytochemicals HOWEVER: • Somewhat less efficient (than animal protein) • Lacking in one or more essential amino acid

  24. Protein-Energy Malnutrition • Types of PEM: • Kwashiorkor • Marasmus • Causes: • Famine • Anorexia • Intestinal disorders

  25. Kwashiorkor • Low protein density diet • Energy needs are marginally met • Subcutaneous fat is present • Poor growth, edema, weakness, apathy, diarrhea, listlessness

  26. Marasmus • Starving to death • “skin and bones” appearance • Insufficient protein, energy, nutrients • Little or no subcutaneous fat • Reduce brain growth

  27. Nutrition Perspective • Vegan - primarily eats only plant foods • Fruitarian - primarily eats fruits, honey, and vegetable oils • Lactovegetarian - consumes plant products and dairy products • Lactoovovegetarian - consumes plant products, dairy products, and eggs

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