Proteins

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 Protein
Protein Came from the Greek word “proteios” meaning of
the first grade
• Contains carbon, hydrogen, oxygen and nitrogen atoms.
• Provide energy: 4 kcal/g
• Structural component of cells
• Contributes to blood clotting, fluid balance, vision, cell
growth and repair, etc.
• Amino acids(AA’s) are the basic building blocks of all
proteins and the end products of protein digestion.
- In adult protein accounts for 20% of total weight.

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 The nitrogen atom in protein makes it
unique from the other macronutrients.
 Some amino acids even contain sulfer.
 Humans consume nitrogen in the form of
AA’s via protein containing foods.

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 Functions of Protein
1. Structure to body parts: muscle, tissue, bone
development.
2. Body function: clotting factors, etc.
3. Maintains fluid balance: effects blood pressure.
4. Contributes to Acid-base balance.
5. Forms hormones and enzymes.
6. Contributes to immune function.
7. Forms glucose: gluconeogenesis.
8. Energy: 4kcal/g.

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• The body is constantly rebuilding itself. In
that process, proteins are broken down
into amino acids and added to the pool of
amino acids available for protein synthesis.
• If a person fails to eat a diet adequate in
protein, the protein rebuilding and repairing
process slows.

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 For body growth and maintenance,
adequate dietary protein must be
supplied.
 If adequate protein is not given in the diet,
the major organs and skeletal muscle will
decrease in size or amount. Thus, the
body will breakdown itself to get
adequate protein. Only the brain resists
breakdown.

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 Blood proteins attract and retain fluid,
thus retaining blood pressure.
 Not consuming enough protein will
decrease the amount of protein in the
blood.
 When this happens, the amount of
protein in the blood decreases. Blood
pressure can force fluid out of the vessels
and into the extracellular space. Edema
results.
 Children with sever protein, calorie
malnutrition often show severe edema.
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 Acid base balance- keeps the pH of the
blood steady 7.35-7.45, slightly alkaline.
 Blood proteins act as buffers in the blood.
 Immune function: antibodies are proteins.
 AA’s are metabolized into glucose if there
is not an adequate supply of CHO in the
diet: Gluconeogenesis

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 In order to use proteins for synthesis in
our body, we must consume adequate
energy. If we do not consume enough
energy, our body will break down dietary
protein for an energy source. Thus, if we
don’t consume adequate energy, protein
cannot do its job.

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Structure of Proteins
 Made up of chains of amino acids; classified by number of amino
acids in a chain
◦ Peptides: fewer than 50 amino acids
 – Dipeptide (2 AA’s bonded together)
 – Tripeptide (3 AA’s bonded together)
 – Polypeptide (many AA’s bonded together)
 Proteins: more than 50 amino acids
 Typically 100 to 10,000 amino acids linked together

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 Protein Shapes:
– AA’s have different charges (+ and –)
– Some resist water (hydrophobic), some
don’t (hydrophilic)
– The AA chains fold.
• Hydrophilic sides are on the outer surface,
exposed to water.
• Hydrophobic groups are on the inside, hiding
from water.

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Structural Differences Between Carbohydrates, Lipids, and
Proteins

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 Amino Acids classified
• Nonessential AA’ s: The body can synthesize
these AA’ s.

• Essential AA’ s: (9) The body cannot make

these AA’s; must be consumed in the diet.

• Conditionally Essential AA’ s: ex:

Phenylalanine (essential) and Tyrosine
(nonessential).
- Normally synthesized but some health
conditions may require dietary intake
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• Many of our foods contribute the
nonessential AA’s to our bodies.
• Our bodies can take the bare components
of these AA’s and synthesize them.
• In the case of phenylalanine and tyrosine, P is
an essential AA, T is a nonessential AA.
• T is a nonessential AA because Phenylalanine
can be converted into tyrosine.

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• In the case of a person with Phenylketonuria
(PKU), they lack the sufficient enzymes to
make the conversion of P to T.

• This can result in severe mental retardation

in untreated PKU patients.

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 There are 20 side chains and 20 unique
amino acids
◦ 9 essential amino acids
◦ 11 nonessential amino acids

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Q: Do we really need to worry about essential
amino acids when planning our daily meals?

A: Not really. Animal sources of protein such as

meat, eggs, and dairy products are complete
proteins. That means that each protein found
in an animal product contains each of the nine
essential amino acids

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Vegetarians and vegans may need to pay a
little more attention to the dietary proteins.

Plant proteins are called incomplete

proteins. Each plant protein is missing at
least one of the nine essential amino acids

Every amino acid is found in some type of

plant, so you can combine different plant
proteins to get all of the amino acids

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• It is not difficult to get enough protein in
diet
–One chicken leg alone will provide with
about 30g of protein
–One salmon fillet has about 40g of protein
– A cup of oatmeal has 6g of protein

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 Proteins are denatured and their shapes
changed by
◦ Heat
◦ Acids
◦ Bases
◦ Salts
◦ Mechanical agitation

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Denaturing a Protein

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Food Sources of Protein
- Complete proteins
- Meat
- Soy
- Incomplete proteins
- Grains
- Legumes
- Nuts
- Seeds
- Fruits and vegetables

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Protein Digestion: Part 1

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Protein Digestion: Part 2

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Protein Digestion: Part 3

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Protein Digestion: Part 4

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Amino Acid Absorption
 Amino acids are absorbed in the small
intestine
 Amino acids are transported to the liver
from the intestines via the portal vein
 In the liver, amino acids are
◦ Used to synthesize new proteins
◦ Converted to energy, glucose, or fat
◦ Released to the bloodstream and transported to
cells throughout the body

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Protein quality
 Complete proteins
◦ Contain all nine essential amino acids
◦ Usually animal source are complete proteins
◦ Are considered higher quality
 Incomplete proteins
◦ Low in one or more essential amino acid
◦ Usually plant sources are incomplete

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 Recommended Intake:
 12% of total calories from protein.
 0.8 g protein per kilogram body weight.
 Example: for a 70 kg person: 70 kg x 0.8 g/kg = 56
grams of protein per day
 Consume adequate calories from all
macronutrients (carbs, fat and protein).

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• Pregnant and lactating women need 1.1 and
1.3 g/kg/day, respectively.
• very active athletes, such as those who train
intensely every day or for several hours a day,
do need more protein.
• Endurance-trained athletes: 1.2–1.4 g/kg/day
• Strength-trained athletes: 1.2–1.7 g/kg/day

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Minimum Safe Protein Requirements for
Children
• Newborns 1.85 mg/kg/day
• Infants: 1.5-1.65 gm/kg/day
• Toddlers: 1.1-1.2 mg/kg/day
• School children: 1.0 mg/kg/day
• Adolescents 0.9-0.95 mg/kg/day

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Best Sources of Protein

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Figure 6.14
 Question
Q: Does excess dietary protein become
muscle?

A: Excess dietary protein is turned to

fat. Anything consumed in excess (the
macronutrients) will turn to fat.
Remember: the body has an unlimited
ability to store fat.

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 Protein supplementation:
• Excess dietary protein will not become
protein in the body.
• Excess protein will turned to fat.
• Working your muscles is the way to build
more muscle.
• Excess of amino acids can harm the body.
Be careful. Eat a well-balanced diet. Don’t
believe everything you hear or see!!

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Can Eating Extra Protein Make Muscle Grow
Larger ??
• NO. Hard work, not excess dietary protein
is the trigger for the genes to build more
muscle tissue.
Exercise generates cellular messages that
stimulate DNA to begin the process of
building up muscle fiber (which are made up
of protein).

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 A snack rich in both protein and
carbohydrates (half a turkey sandwich, e.g)
eaten directly after exercise may help in
this.
– Accurate physical training
– Adequate energy
– Balances nutrients intake
– Well-timed meals
– NOT consuming excess protein

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 Is it important to consume protein
before, during or after a workout?
• In the 2 to 4 hrs before exercise it is
recommended to take a small meal or snack that
is moderate in protein, high in CHO and low in
fat to provide energy and prevent hunger.
• Research is unclear whether the addition of
protein containing snacks or beverages before or
during exercise improves performance.
• After exercise having protein as part of a CHO
based meal or snack will support muscle building
and repair.

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Meat, cancer and dietary advice to the public
• Epidemiological data are consistent with a
protective role for fruit, vegetables and whole
grain cereals in colon cancer with no role for
meat consumption as a risk factor.
• Meat may play a protective role in gastric
cancer.

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Eating Too Much Protein
 Risk of heart disease
 Risk of kidney stones
 Risk of calcium loss from bones
 Risk of colon cancer

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Eating Too Little Protein
 Protein-energy malnutrition (PEM)
◦ Protein is used for energy rather than its
other functions in the body
◦ Other important nutrients are in short supply
◦ More prevalent in infants and children
 17,000 children die each day as a result

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Too Little Protein
 Without adequate protein
◦ Cells lining the GI tract are not sufficiently
replaced as they slough off
◦ Digestive function is inhibited
◦ Absorption of food is reduced
◦ Intestinal bacteria gets into the blood and
causes septicemia
◦ Immune system is compromised due to
malnutrition and cannot fight infection

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 Types of PEM: Kwashiorkor

 Severe protein deficiency

◦ Generally result of a diet high in
grains and deficient in protein
 Symptoms range from
◦ Edema in legs, feet, and stomach
◦ Muscle tone and strength diminish
◦ Hair is brittle and easy to pull out
◦ Appear pale, sad

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 Types of PEM: Marasmus
 Results from a severe deficiency in
kilocalories
◦ Weakened and appear apathetic
◦ Many cannot stand without
support
◦ Look old
◦ Hair is thin, dry, and lacks sheen
◦ Body temperature and blood
pressure are low
◦ Prone to dehydration, infections,
and unnecessary blood clotting

Figure 6.17
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Types of PEM: Marasmic Kwashiorkor
 Chronic deficiency in
kilocalories and protein
◦ Have edema in legs and arms
◦ Have a “skin and bones”
appearance
◦ With treatment the edema
subsides and appearance
becomes more like someone
with marasmus

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Treatment for PEM
 Medical and nutritional treatment can dramatically
reduce mortality rate
 Should be carefully and slowly implemented
◦ Step 1 – Address life-threatening factors
 Severe dehydration
 Fluid and nutrient imbalances
◦ Step 2 – Restore depleted tissue
 Gradually provide nutritionally dense kilocalories
and high-quality protein
◦ Step 3 – Transition to foods and introduce physical
activity

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