2A: Protein Structure and Function Flashcards

1
Q

What are proteins/polypeptides?

A

Polymers of amino acids

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2
Q

What is the ‘proteome’ of a cell?

A

All the proteins expressed by the cell at any given time

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3
Q

Functions of proteins

A
  • Transport (Channel/carrier proteins)
  • Antibodies
  • Hormones (insulin)
  • Enzymes (Cas9)
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4
Q

Parts of amino acids

A
  • Side chain (R group)
  • amine group
  • caboxyl group
  • alpha carbon
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5
Q

How do amino acids join together?

A

One amino acid breaks off a Hydrogen from their Amine group and a neighbouring Carboxyl group breaks off a Hydroxyl. Amino acid residues form a peptide bond between their Amine group and Carboxyl group to make a ‘dipeptide’

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6
Q

How can a peptide chain become amino acids again?

A

A dipeptide splits and a nearby water molecule provides a Hydrogen and a Hydroxyl to complete the Amine group and Carboxyl group of the amino acids

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7
Q

Primary structure

A

Linear arrangement of amino acids

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8
Q

Secondary structure

A

Shape of local segments in the polypeptide, formed by side chain interactions

adjacent side chains will bend towards/away from eachother depending on polarity or charge

*Includes ‘alpha helices’, ‘beta pleated sheets’ and ‘random coiling shapes’

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9
Q

Tertiary structure

A

Overall 3D structure of the polypeptide

Lowest level of structure required for a protein to have functionality

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10
Q

How is tertiary structure maintained?

A
  • Disulfide bonds between cysteine amino acids
  • Hydrogen bonds
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11
Q

Do hydrophilic chains point outwards/inwards in the cytosol? Why?

A

The protein’s hydrophilic side chains point out into the cytosol to enable the protein to stay suspended in the cytosol instead of sinking

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12
Q

Why do proteins need tertiary structure at a minimum to fulfill its function?

A

Because tertiary strucutre determines the overall 3D shape of a protein, and a protein’s shape determines its function in an organism.

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13
Q

Quaternary structure

A

When a protein is made of multiple BONDED polypeptide chains

Can also include ‘prosthetic groups’ (e.g. carbohydrates, lipids)

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