“

Proteins
”
Lecturer: Lana Alnimer
 Objectives
§ 6.1 The Chemist’s View of Proteins

§ 6.2 Digestion and Absorption of Proteins

§ 6.3 Proteins in the Body

§ 6.4 Protein in Foods

§ 6.5 Health Effects and Recommended Intakes of Protein

The versatility of proteins in the body is impressive.
They help your muscles to contract, your blood to clot,
and your eyes to see. They keep you alive and well by
facilitating the body’s chemical reactions and
defending against infections. Without them, your
bones, skin, and hair would have no structure. No
wonder they were named proteins, meaning “of prime
importance.
Amino Acids
§ All amino acids have the same basic
structure—a central carbon atom (C) with a
hydrogen atom (H), an amino group (NH2),
and an acid group (COOH) attached to it.

§ These nitrogen atoms give the name amino

(nitrogen-containing) to the amino acids that
are the basic units of protein chains.

§ Attached to the central carbon at the fourth

bond is a distinct atom, or group of atoms,
known as the side group or side chain
 The Chemist’s View of Proteins

The Structure of Proteins

u Amino acids bond to form protein chains
u Dipeptides: two amino acids bonded together
u Tripeptides: three amino acids bonded
u Polypeptides: longer chains of amino acids
u Protein shapes: complex twists and folds of polypeptide chains
u Protein shapes suited to their function in the body
The Structure of Proteins
FIGURE 5-2 The Coiling and Folding of a Protein Molecule

© 2020 Cengage. All rights reserved.

What do proteins look like?
20 Amino Acids
 Amino Acids
§ Nonessential Amino Acids More than half of the amino acids are nonessential,
meaning that the body can synthesize them for itself.

§ Essential Amino Acids

§ Conditionally Essential Amino Acids Sometimes a nonessential amino acid becomes

essential under special circumstances.
ü Example?
6.2 Digestion and Absorption of Proteins
Sickle-cell anemia
 Roles of Proteins
§ As Structural Materials
§ As Enzymes
§ As Hormones
§ As Regulators of Fluid Balance
§ As Acid–Base Regulators
§ As Transporters
§ As Antibodies
§ As a Source of Energy and Glucose
 Roles of Proteins (cont’d)
• As Structural Materials Proteins form the building blocks of muscles,
blood, and skin—in fact, protein is the major structural component of all the
body’s cells. To build a bone or a tooth, for example, cells first lay down a matrix
of the protein collagen and then fill it with crystals of calcium, phosphorus,
magnesium, fluoride, and other minerals.

• As Enzymes Digestion is only one of many processes facilitated by enzymes.

Enzymes not only break down substances!!
 Roles of Proteins (cont’d)
• As Hormones The body’s many hormones are messenger molecules, and some
hormones are proteins. (Some hormones, such as estrogen and testosterone, are made
from the …………. )

Examples?

• As Regulators of Fluid Balance Proteins help maintain the body’s fluid

balance. Being large, proteins do not normally cross the walls of the blood vessels.
vRegulators of fluid and electrolyte balance
• Proteins in fluids help maintain their distribution
• Mechanisms
oProteins cannot pass freely across membranes
oProteins are attracted to water
 Roles of Proteins (cont’d)
• As Transporters The protein hemoglobin carries oxygen from the lungs to the
cells. The lipoproteins transport lipids around the body. Other specific transport
proteins carry vitamins and minerals.

• As Acid–Base Regulator An acid solution contains an abundance of hydro-

gen ions (H+); the more hydrogen ions, the more acidic the solution. By accepting
and releasing hydrogen ions, proteins act as buffers, maintaining the acid–base
balance of the blood and body fluids.
 Roles of Proteins (cont’d)

• As Antibodies Proteins also defend the body against disease. When the
body detects these invading antigens, it manufactures antibodies, giant
protein molecules designed specifically to combat them.

• As a Source of Energy and Glucose Without energy, cells die; without

glucose, the brain and nervous system falter. Even though proteins are needed
to do the work that only they can perform, they are sacrificed to provide
energy and glucose during times of starvation or insufficient carbohydrate
intake.
 Roles of Body Proteins
TABLE 5-2 Summary of Functions of Proteins
Structural components. Proteins form integral parts of most body tissues and confer shape and strength on
bones, skin, tendons, and other tissues. Structural proteins of muscles allow movement.
Enzymes. Proteins facilitate chemical reactions.
Transporters. Proteins transport substances such as lipids, vitamins, minerals, and oxygen around the body.
Fluid and electrolyte balance. Proteins help to maintain the distribution and composition of various body
fluids.
Acid-base balance. Proteins help maintain the acid-base balance of body fluids by acting as buffers.
Antibodies. Proteins inactivate disease-causing agents, thus protecting the body.
Hormones. Proteins regulate body processes. Some, but not all, hormones are proteins.
Energy and glucose. Proteins provide some fuel, and glucose if needed, for the body's energy needs.
Other. The protein fibrin creates blood clots; the protein collagen forms scars; the protein opsin participates
in vision.
 § Within each cell, proteins are
Protein Turnover continually being made and
broken down, a process known
and the Amino as protein turnover.

Acid Pool Protein break- down releases

amino acids. These amino acids
mix with amino acids from the
diet to form an “amino acid
pool” within the cells and
circulating blood.
 Protein Turnover
Protein Turnover
u When proteins breakdown, component amino acids are liberated or
released into bloodstream
u Some of these amino acids are recycled into other proteins
u Through re-use, the body conserves and recycles a valuable commodity
u 25% of available amino acids used for energy
u Amino acids from food are needed for new growth and maintenance of
cells
 Protein Turnover and Nitrogen Balance
Nitrogen Balance
u Nitrogen intake from protein in food balances with nitrogen
excreted
u Positive nitrogen status
u Body synthesizes more than it degrades
u Examples?

u Negative nitrogen status

u Occurs in ???
Nitrogen Balance
Protein Deficiency
* Protein deficiency develops when the diet consistently supplies
too little protein or lacks essential amino acids.

* The term protein-energy malnutrition has traditionally been

used to describe the condition that develops when the diet
delivers too little protein, too little energy, or both.
 Protein and Health
Protein Deficiency
u When diet supplies too little protein or lacks essential amino acids
u Body slows synthesis of proteins while increasing breakdown of body tissue
protein
u Breakdown of tissue proteins liberates needed amino acids
u Acids build critically important proteins
u Consequences of protein deficiency
u Impaired brain function, weakened immune defenses and slow growth in
children
Protein and Health
Malnutrition
u Condition when the diet delivers too little protein or too little
energy or both
u Protein-energy malnutrition (PEM)
u Occurs when diet delivers too little protein
u Severe acute malnutrition (SAM)
u Describes severely malnourished infants and children
u 6.3 million children under age five die each year from SAM
Protein and Health

Malnutrition
u Chronic malnutrition
u Affects 25 percent of children worldwide
u Causes stunted growth
u Kwashiorkor and Marasmus
u Clinical expressions of malnutrition
u Can occur individually or together
Malnutrition
TABLE 5-3 Severe Acute Malnutrition and Chronic Malnutrition Compared

© 2020 Cengage. All rights reserved.

Severe Acute Malnutrition Chronic Malnutrition

Food deprivation Current or recent Long-term

Physical features Rapid weight loss, Wasting (underweight Stunting (low height for age)
for height; small upper arm
circumference), Edema

Note: Vitamin and mineral deficiencies are common in both of these types of malnutrition.
 Malnutrition
FIGURE 5-6 Malnourished Children

© 2020 Cengage. All rights reserved.

v In the photo on the left, the
extreme loss of muscle and fat
characteristic of Marasmus is
apparent in the child’s
matchstick arms.
v In contrast, the edema
characteristic of Kwashiorkor is
apparent in the child’s swollen
belly in the photo on the right.
 Protein Quality
§ Digestibility depends on such factors as the protein’s source and the other foods
eaten with it.

o The digestibility of most animal proteins vs plant proteins !!!

o Some plant proteins are notoriously low quality—for example, corn protein.
Other plant proteins are high quality—for example, ………………

§ Amino Acid Composition To make proteins, a cell must have all the needed
amino acids available simultaneously. The liver can make any nonessential amino acid
that may be in short supply so that the cells can continue linking amino acids into
protein strands.
High-Quality Proteins

§ A high-quality protein contains all the essential amino acids in

relatively the same amounts and proportions that human beings require;
it may or may not contain all the nonessential amino acids.

§ Generally, foods derived from animals (meat, seafood, poultry, eggs,

and milk and milk products) provide high-quality proteins.

§ Proteins from plants (vegetables, nuts, seeds, grains, and legumes) have
more diverse amino acid patterns and tend to be limiting in one or more
essential amino acids.

Ø Limiting amino acids !!!

 Complementary proteins
• The quality of proteins in plant-based diets
can be improved by combining plant-protein
foods that have different but complementary
amino acid patterns.

Two or more proteins whose

amino acids complement
each other.
Essential amino acids
missing from one are
supplied by another.
 Protein Excess
§ Heart Disease A high-protein diet may contribute to the progression
of heart disease. foods rich in animal protein also tend to be rich in
saturated fats. Consequently, it is not surprising to find a correlation
between animal-protein intake (red meats and milk products) and
heart disease.

§ Kidney Disease Excretion of the end products of protein metabolism

depends, in part, on an adequate fluid intake and healthy kidneys. A
high protein intake adds to the work of the kidneys, and over the long
term, may increase the risk of kidney disease.
 Protein and Health
Protein Excess
u Occurs in developed nations
u Heart disease
u High intake of protein from red meat and dairy products increases risk of
heart disease
u Kidney disease
u High protein intake
u Increaseswork of kidneys
u Accelerates kidneys’ decline
Protein and Amino Acid Supplements
Protein Recommendations and Intakes

v Daily protein allowance for adults??

v Protein Sparing?
 Protein Quality
TABLE 5-5 Protein-Containing Foods

© 2020 Cengage. All rights reserved.

Milk and Milk Products
• Each of the following provides about 8 grams of protein:
• 1 c milk, buttermilk, or yogurt (choose low-fat or fat-free)
• 1 oz regular cheese (for example, cheddar or Swiss; choose low-fat)
• ¼ C cottage cheese (choose low-fat or fat-free)
Protein Foods
Each of the following provides about 7 grams of protein:
• 1 oz meat, poultry, or fish (choose lean meats to limit saturated fat intake)
• ½ c legumes (navy beans, pinto beans, black beans, lentils, soybeans, and other dried beans and peas)
• 1 egg
• ½ c tofu (soybean curd)
• 2 tbs peanut butter
• 1 to 2 oz nuts or seeds
Grains
• Each of the following provides about 3 grams of protein:
• 1 slice of bread
• ½ c cooked rice, pasta, cereals, or other grain foods
Vegetables
• Each of the following provides about 2 grams of protein:
• ½ c cooked vegetables
• 1 c raw vegetables