Principles of Nutrition-
NUTR 001
Spring 2016-2017
Proteins
Dr. Sara Khalife
Proteins
• Chemical composition
• Protein Quality
• Food sources
• Functions of Protein
• Health consequences of high protein diet.
Composition
Proteins, like fats and carbohydrates, contain
carbon, hydrogen and oxygen, but they also
contain in addition 16 % nitrogen along with
sulfur, phosphorus, iron and cobalt.
Classification
1. Simple:
Includes: albumin, globulins, gluteins,
prolamins, and albuminoids.
2. Conjugated:
Includes: nucleoproteins [DNA,RNA],
glycoproteins, phospoproteins, lipoproteins and
metalloproteins.
3. Derived:
Includes: proteases, peptones and peptides.
Chemical Composition
• Proteins are synthesized from basic units
called amino acids.
• Protein is converted into amino acids as end
products of digestion or during catabolism.
• There are 22 amino acids.
Chemical Composition
Amino acids (AA) are classified into:
• Essential amino acids [EAA] (indispensable)
Cannot be synthesized by the body at a rate
sufficient to meet the needs of growth and
maintenance and therefore must be provided by the
diet.
Eight essential amino acids isoleucine, leucine,
lysine, methionine, phenylalanine, threonine,
tryptophan, and valine. Histidine is essential for
children.
Chemical Composition
Amino acids (AA) are classified into:
• Non-essential amino acids [NEAA] (dispensable):
Can be synthesized from indispensable amino acids
or from appropriate carbon skeleton readily
manufactured in the cell.
Protein Quality
The quality of a protein is determined by the kind
and proportion of amino acids it contains. It is
either:
• Complete protein
• Partial incomplete protein
• Incomplete protein
Protein Quality
• Complete protein
contains all the essential amino acids in proportions
capable of promoting growth and maintain life. All
animal proteins except gelatin are complete
proteins such as meat, poultry, fish, milk, and eggs.
Protein Quality
Partial incomplete protein:
are those having a limited amount of one or more
essential amino acids and therefore could not
support growth. Plant proteins such as cereals and
legumes are partial incomplete proteins. Combining
cereals and legumes can form a complete protein.
Protein Quality
Incomplete protein:
are those lacking one or more essential amino acids
and therefore could not support growth nor
maintain life. Corn protein is an example.
Function of proteins
1. Growth and maintenance of tissues
2. Formation of essential body compounds
3. Regulation of water balance
4. Maintenance of body neutrality
5. Antibody formation
6. Transport and storage of nutrients
7. Source of energy
Function of proteins
1. Growth and maintenance of tissues
• Proteins form the basic structure of cells and
therefore they are essential for life and growth.
Proteins are used in building and renewing of
cells. The protein of the body is in a constant
dynamic state. It is alternating broken down and
re-synthesized with about 3 % of the total body
protein being turned over each day.
Function of proteins
2. Formation of essential body compounds:
• Hormones: such as insulin, growth hormone,
thyroxine, adrenaline are proteins.
• Enzymes: all enzymes are proteins. Enzymes are
involved in the building (anabolism) and breakdown
(catabolism) of a wide variety of chemicals in
biological systems.
• Nucleoproteins: such as DNA and RNA that are
needed to control growth.
• Hemoglobin: is a protein, has a capacity to carry
both oxygen and carbon dioxide between lungs and
cells.
Function of proteins
3. Regulation of water balance:
• Protein in the blood exerts an osmotic pressure,
and therefore draws fluid from intercellular
compartment back into the blood.
• When blood proteins are low, the osmotic
pressure is low and the hydrostatic pressure is
stronger pushing the fluid out of the blood
stream.
• This will results in the accumulation of the fluid
between cells leading to edema. Edema is an
early sign of protein deficiency.
Function of proteins
4. Maintenance of body neutrality:
Proteins in blood serve as buffers – capable of
reacting with either acid or base to neutralize them
and therefore there will be no change in the pH of
the blood.
Function of proteins
5. Antibody formation:
Antibodies are blood proteins that combine with
foreign substances like viruses, bacteria and cells
from other organisms and make them harmless
Function of proteins
6. Transport and storage of nutrients:
Many nutrients need protein carriers to transport
them from the intestine to the blood, and from the
blood to the tissues and across the cell membrane
to the cell and to store them. Examples:
haemoglobin, retinol binding protein for vitamin A,
and lipoprotein for fat
Function of proteins
7. Source of energy:
Proteins provide energy – 1 gm protein supplies 4
kcal. They are to be used only in emergencies
(starvation).
Food Sources
Foods from animal origin such as meat, poultry, fish,
eggs, milk and milk products, liver and kidney.
Foods from plant origin such as legumes, cereals,
and vegetables.
Recommended Dietary
Allowances
The RDAs for protein are set as follows:
Adults : 0.8 g/kg BW .
Pregnant women : an additional 10
gm/day
Lactating women : an additional 12-
15 gm/day.
Protein Deficiency
• Protein deficiency is more often among children
because of their high requirements for protein
and energy per kg body weight and their
susceptibility to infections.
• Protein energy malnutrition (PEM) is a term
describing a range of clinical disorders with
varying degrees of protein and energy deficiency.
Marasmus and kwashiorkor present the severest
forms of PEM, while stunting, wasting and
underweight present the mild and moderate
forms.
Health Consequences of High
Protein Diet
1. Increased body fat, if total caloric intake is high.
2. High fat intake, as high protein foods are also high
in fat and low in fiber.
3. Dehydration and fluid imbalance, as protein
requires more water for metabolism than CHO or fat.
4. May be a risk factor in cancer. Although not
conclusive as high protein diet are also high in fat and
low in fiber.
5. May be a possible cause in gout, as high protein
diets may lead to high levels of uric acid in the blood.
