Term
each amino acid has an acid (carboxyl) group: O double bonded to C and OH single bond to C;
an amino group: NH2 single bonded to C;
R group (specific to amino acid depending on whether its Gylcine(H) or L-alanine(CH3))
The carbon skeletone will consist of the R group and C and H (see 6.1 for figure) |
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Definition
| What is the basic structure of an amino acid? |
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Term
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Definition
| amino acids that can be synthesized by a healthy body in sufficient amounts; there are 11; also called dispendsable amino acids |
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Term
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Definition
| how many amino acids make up all proteins? |
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Term
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Definition
| how many amino acids are essential? |
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Term
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Definition
| cannot be synthesized by humans in sufficient amounts or at all, must be included in the diet |
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Term
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Definition
| essential amino acid in lowest concentration in food or diet relative to body needs |
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Term
| conditionally essential amino acids |
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Definition
| amino acids made from essential amino acids if insufficient amounts are available (times of recovery, healing, growth may require more than can be made in body) |
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Term
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Definition
| example of this: tyrosine (non-essential) can be made from phenylalanin; in some cases people have genetic disorders where tyrosine can't be made from phenylalanine anymore and now tyrosine (now essential) must be consumed in diet to meet body's needs now |
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Term
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Definition
| aka indispensable amino acids |
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Term
the body will only be able to make proteins if it has enough amino acids--thus the amino acids in smallest supply LIMITS the ability to make protein
- production will stop if there is a limiting amino acid; then make more protein until there is another limiting amino acid |
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Definition
| what happens if we don't consume an essential amino acid for long periods of time? will production stop? |
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Term
the body will only be able to make proteins if it has enough amino acids--thus the amino acids in smallest supply LIMITS the ability to make protein
- production will stop if there is a limiting amino acid; then make more protein until there is another limiting amino acid |
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Definition
| what happens if we don't consume an essential amino acid for long periods of time? will production stop? |
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Term
Branched-chain amino acids (BCAA)
1. Leucine
2. isoleucine
3. valine |
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Definition
| what amino acids are the primary ones used by muscles for ENERGY NEEDS? (3) |
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Term
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Definition
| a chemical bond formed between amino acids in a protein |
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Term
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Definition
| does DNA leave the nucleus during protein synthesis? |
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Term
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Definition
| copies of codes--transferred to the cytoplasm and to ribosome |
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Term
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Definition
| brings amino acids to the ribosomes as needed |
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Term
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Definition
| where does protein synthesis occur? |
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Term
1. DNA contains info necessary to produce proteins
2. transcription or copying of a segment of DNA results in mRNA, a copy of info in DNA needed o make a protein
3. mRNA leaves nucleus and goes to a ribosome
4. amino acids, building blocks of proteins, are carried to ribosome by tRNAs containing code that matches that on the mRNA
5. in process of translation, info contained in mRNA is used to determine number, types, and arrangement of amino acids in the protein |
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Definition
| what are the 5 steps of protein synthesis? |
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Term
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Definition
| this characteristic of amino acids in a protein DETERMINES its ultimate SHAPE |
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Term
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Definition
| what determines the function of a protein in the body? |
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Term
| for a healthy sequence like hemoglobin, everything is alright. but if there is one misplaced amino acid--an abnormal sequence can occur which can cause sickle cell anemia (protein can't carry Oxygen efficiently in RBC) |
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Definition
| why is the amino acid order within a protein important? |
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Term
| sequence --> shape --> function |
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Definition
| where does the order of amino acids come from? |
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Term
| one or more amino acid mistakes can alter the protein's shape and function |
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Definition
| how could there be errors in the amino acid sequence? |
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Term
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Definition
| alteration of a protein's 3D structure (unfolding of coiled shape) |
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Term
1. treatment by heat, acid, or alkaline solutions
2. agitation (whipping an egg)
3. cooking is useful in aiding digestion- denaturation occurs during cooking before we ingest/digest protein (frying an egg) |
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Definition
| what are some ways a protein can become denatured? |
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Term
| plant protein (except soy and quinoa seed) |
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Definition
| this type of protein is often low in one or more of the nine essential amino acids |
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Term
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Definition
| this type of protein contains all 9 essential amino acids |
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Term
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Definition
| dietary proteins that contain ample amounts of all nine essential amino acids |
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Term
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Definition
| dietary proteins that are low in or lack one or more essential amino acids |
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Term
| either we use all amino acids or we use non and stop protein synthesis |
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Definition
| what is the all-or-none principle in protein synthesis? |
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Term
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Definition
| the essential amino acid in the smallest supply in a food or diet in relation to body's needs |
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Term
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Definition
two food protein sources that make up for each other's inadequate supply of specific essential amino acids
Ex: eating a diet of rice and beans or vegetables combined with nuts |
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Term
1. legumes
2. beans
3. peas
4. peanuts
5. nuts
6. seeds |
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Definition
| what are 6 plant sources of proteins? |
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Term
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Definition
| this stimulates the release of HCl and activates pepsin in stomach; thinking of and chewing food causes the release of this into the stomach |
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Term
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Definition
| digests polypeptides in stomach |
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Term
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Definition
| enzymes to work on protein; intestinal AND pancreatic (ex. typsin); hydrolyze (break apart) polypeptides to di- and tri- peptides |
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Term
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Definition
| enzymes to work on peptide bond; on intestinal membrane; hydrolyze (break apart) peptide bonds |
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Term
| small peptides and single amino acids |
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Definition
| what is being absorbed in protein absorption? |
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Term
| microvilli surface and within absorptive cells |
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Definition
| where does the site of digestion and absorption take place for protein? |
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Term
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Definition
| what is the amino acid transport mechanism for absorption? |
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Term
| amino acids are sent to the liver through portal circulation |
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Definition
| what are the final products of protein digestion, and where do they go after absorption? |
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Term
1. Stomach: partial protein digestion by the enzyme pepsin and stomach acid
2. Pancreas: Pancreas releases enzymes that will further digest polypeptides in the small intestine
3. Small intestine: final digestion of peptides into single amino acids takes place mostly inside cells of the small intestine. once in the small intestine, the partially digested proteins (and fats) trigger the release of the hormone cholecystokinin (CCK) from the walls of the small intestine. CCK causes the pancreas to release protein-splitting enzymes, such as tryspin
4. Liver: amino acides absorbed into the portal vein and transported to the liver. from there, they enter the general bloodstream
5. Anus: little dietary protein is present in feces |
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Definition
| describe the protein digestion and absorption process |
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Term
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Definition
| type of protein found in certain grains, wheat, rye, barley; incomplete breakdown in small intestine of this will leave small peptides and amino acids. this can lead to celiac disease--inflammatory response to small peptides and amino acids (autoimmune response, genetic predisposition) |
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Term
1. building blocks of body components
2. fluid balance mainteance
3. acid/base balance (contribute to)
4. building blocks of hormones and enzymes
5. immune function
6. forming glucose
7. energy yielding (non-preferred source)
8. contributing to satiety |
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Definition
| what are the varied roles of proteins in the body (8)? |
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Term
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Definition
| compounds that cause a solution to resist changes in acid-base conditions |
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Term
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Definition
| no longer a desire to eat; a feeling of satisfaction |
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Term
0.8 g protein/kg
(2.2 kg = 1 lb)
Example: 130 lb./2.2 kg/lb = 60 kg
60 kg x 0.8 g protein = 48 g protein per day |
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Definition
| what is the RDA for protein? |
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Term
1. growth
2. pregnancy
3. recovery stage after an illness or injury
4. Athletic Training** |
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Definition
| in what 4 situations would a person want to be in positive protein balance? |
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Term
1. inadequate protein intake (fasting, intestinal tract diseases)
2. inadequate calorie intake
3. fevers, burns, infections
4. increased protein loss (kidney disease) |
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Definition
| what 4 situations would lead to negative protein balance? |
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Term
1. low in plant foods (fiber), vitamins, phytochemicals
2. high in saturated fat and cholesterol
3. excessive intake of processed red meat is linked with colon cancer
4. burden on the kidney
5. may increase calcium loss in the urine
6. increase urine production--increase risk for dehydration |
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Definition
| what are 6 harmful effects of regularly consuming a high-protein diet? |
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Term
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Definition
| starvation (prolonged malnutrition) and INSUFFICIENT PROTEIN AND CALORIES |
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Term
| kwashiorkor ("a disease the first child gets when the second child arrives") |
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Definition
| marginal amount of calories and INSUFFICIENT PROTEIN OCCURRING WITH DISEASE |
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Term
1. Edema
2. mild to moderate weight loss
3. maintenance of some muscle and subcutaneous fat
4. growth impairment (60%-80% of normal weight for age)
5. rapid onset
6. fatty liver |
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Definition
| what are 6 characteristics of kwashiorkor? |
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Term
1. severe weight loss
2. wasting of muscle and body fat (skin and bones appearance)
3. severe growth impairment (less than 60% of normal weight for age)
4. develops gradually |
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Definition
| what are 4 characteristics of marasmus? |
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Term
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Definition
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Term
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Definition
| eats fruits, nuts, honey, and vegetable oils |
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Term
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Definition
| eats only plant and dairy products |
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Term
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Definition
| eats only plants products, dairy, eggs |
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Term
nutrient deficiency concerns
1. vitamin B-12
2. iron
3. zinc
4. calcium
5. omega-3 fatty acids |
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Definition
| what are some concerns with a vegan diet? |
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Term
Grains:
-Lactovegetarion: 6-11
-Vegan: 8-11
-key nutrients supplied: protein, thiamin, niacin, folate, vitamin E, zinc, magnesium, iron, and fiber
Beans and other legumes:
-lactovegetarian 2-3
-Vegan 3
Key nutrients supplied: protein, vitamin B-6, zinc, magnesium, and fiber
Nuts, Seeds
-lactovegetarian: 2-3
-Vegan: 3
-Key nutrients supplied: protein, vitamin E, and magnesium
Vegetables:
-Lactovegetarian: 3-5 (include 1 dark-green or leafy variety daily)
-vegan: 4-6 (include 1 dark green or leafy variety daily)
-Key nutrients supplied: V. A, V. C, folate, V. K, potassium, and magnesium
Fruits:
-lactovegetarian: 2-4
-vegan: 4
-key nutrients supplied: V.A, V.C, and folate
Dairy:
-Lactovegetarian: 2-4
-Vegan: NONE
-Key nutrients supplied: protein, riboflavin, V.D, V.B-12, and calcium
Fortified soy milk:
-Lactovegetarian: NONE
-vegan: 3
-Key nutrients supplied: protein, riboflavin, V.D, V.B-12, and calcium |
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Definition
| how can some concerns with a vegan diet be adequately addressed in a daily diet plan? |
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Term
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Definition
| the process by which cells break down old proteins and resynthesize new proteins so that the cell will have the proteins it needs to function at that time |
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