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FSCN 1112 > Chapter 7 - Proteins > Flashcards

Chapter 7 - Proteins Flashcards

1
Q

Aside from water, protein is the major part of ____ ____ _____

A

lean body tissue

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2
Q

Lean body tissue, and therefore protein, makes up what percent of our body weight?

A

17%

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3
Q

Protein is crucial to…

A

regulation and maintenance of essential body functions

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4
Q

Protein is composed of…

A

carbon, hydrogen, oxygen, nitrogen

- sometimes contains mineral sulfur

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5
Q

Each amino acid is composed of a central carbon bonded to what 4 things?

A
  1. nitrogen (amino) group
  2. acid (carboxyl) group
  3. hydrogen
  4. side chain (signified by R)
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6
Q

What do side chains determine?

A

structure, function, and name

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7
Q

If the side chain (R) is hydrogen, what is the amino acid?

A

Glycine

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8
Q

If the side chain (R) is a methyl group, what is the amino acid?

A

Alanine

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9
Q

How many amino acids does the body need to function?

A

20

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10
Q

Nonessential Amino Acids

A

Amino acids the body can synthesize in sufficient amounts.

- There are 11 nonessential amino acids

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11
Q

Essential Amino Acids

A

Amino acids that body can’t synthesize in sufficient amounts or at all and must be supplied by the diet.
- There are 9 essential amino acids

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12
Q

What are the 9 essential amino acids?

A 
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
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13
Q

Carbon Skeleton

A

Amino acid without the amino group

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14
Q

Transamination

A

Transfer of an amino group from an amino acid to a carbon skeleton to form a new amino acid

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15
Q

Deamination

A

Removal of an amino group from an amino acid

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16
Q

Urea

A

Nitrogenous waste product of protein metabolism and the major source of nitrogen in the urine.

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17
Q

Complete (High Quality) Protein

A

Protein with sufficient amounts of the essential amino acids

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18
Q

Incomplete (Low Quality) Protein

A

Protein with limited amounts of one or more essential amino acids

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19
Q

Pool

A

Amount of a nutrient found in the body that can be easily mobilized when needed

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20
Q

Limiting Amino Acid

A

Essential amino acid in the lowest concentration in a food or diet relative to body mass

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21
Q

Complementary Proteins

A

Two food protein sources that make up for each other’s inadequate supply of specific essential amino acids.
Together, they yield a sufficient amount of all 9, so they provide a high quality protein for the diet.

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22
Q

Examples of Complementary Proteins?

A

Grains with legumes

Nuts and seeds with legumes

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23
Q

Peptide Bond

A

A chemical bond formed between amino acids in a protein. Allows for the synthesis of dipeptides, tripeptides, oligopeptides, and polypeptides.

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24
Q

Most proteins are _______, having 50 to 2000 amino acids.

A

Polypeptides

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25
Q

Gene Expression

A

Activation of a specific site on DNA, which results in the activation or inhibition of the gene.

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26
Q

What does gene expression determine in terms of proteins?

A

the synthesis of body proteins; where each amino acid is to be placed in a protein and in what order.

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27
Q

Codon

A

Specific sequence of 3 nucleotide units within DNA that codes particular amino acids needed for protein synthesis

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28
Q

Amino acids can have up to how many codons?

A

6

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29
Q

Where does protein synthesis take place?

A

ribosomes

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30
Q

DNA Transcription

A

Process of forming messenger RNA (mRNA) from a portion of DNA

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31
Q

What are the nucleotides in mRNA?

A

A U G C

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32
Q

mRNA Translation

A

Synthesis of polypeptide chains by the ribosome according to information contained in strands of messenger RNA (mRNA)

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33
Q

What does Transfer RNA do?

A

Take amino acids to the ribosomes as needed during protein synthesis.

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34
Q

Primary Structure of Protein Organization

A

Sequential order; strong peptide bonding; determines protein shape

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35
Q

Secondary Structure of Protein Organization

A

Spiral-like, pleated shape

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36
Q

Tertiary Structure of Protein Organization

A

3D folding of a protein; determines overall shape and physiological function

37
Q

Quaternary Structure of Protein Organization

A

2 or more separate polypetides form a large, new protein

38
Q

Denaturation

A

Alteration of a protein’s 3D structure, usually because of treatment by heat, enzymes, acidic or alkaline solutions, or agitation.
- Often destroys protein’s natural biological function

39
Q

When is denaturation beneficial?

A

In the stomach when HCl denatures food proteins for digestion; During cooking

40
Q

Protein Turnover

A

The constant state of protein breakdown, rebuilding, and repair.
Allows for cell adaptation.

41
Q

Protein comes from…

A

Animal and plant sources

42
Q

Why are plant sources of protein healthier?

A

No cholesterol, less saturated fat

43
Q

Protein quality is determined by what two things?

A

digestibility and amino acid composition compared with a reference protein

44
Q

Protein Biological Value (BV)

A

Measures how efficiently absorbed food protein converts into body tissue protein

BV = [nitrogen retained (g) / nitrogen absorbed (g)] x 100

45
Q

Protein Efficiency Ratio (PER)

A

Compares the amount of weight gain by a growing lab animal consuming a standardized amount of the protein being studied with the weight gain by an animal consuming a standardized amount of a reference protein

PER = weight gain (g) / protein consumed

46
Q

What food has a BV of 1.0, the highest BV?

A

Egg whites

47
Q

A high BV means a ____ PER and vice versa

A

high

48
Q

Chemical Score

A

Evaluates protein quality.
Calculated by dividing the amount of each essential amino acid in a gram of food being tested by the “ideal” amount for that amino acid in a gram of the reference protein.
- Scores range from 0 to 1.0

49
Q

Protein Digestibility Corrected Amino Acid Score (PDCAAS)

A

Measure of protein quality.

chemical score x digestibility

highest score is 1.0

50
Q

Its recommended that __ to ___% of your total calorie intake be proteins

A

10 to 35%

51
Q

Negative protein balance leads to..

A

loss of proteins in skeletal muscles, blood, heart, liver, and other organs

52
Q

Positive protein balance is desired when…

A

you need to build or repair tissues during periods of growth or recovery

53
Q

How do you calculate an estimate of protein intake?

A

nitrogen (g) x 6.25 = protein (g)

54
Q

RDA of protein for most adults

A

0.8g/kg body weight

55
Q

What is the role of the stomach in protein digestion and absorption?

A

pepsin enzyme and HCl partially digest protein

56
Q

What is the role of the pancreas in protein digestion and absorption?

A

further protein digestion by enzymes released by the pancreas into the small intestine

57
Q

What is the role of the small intestine in protein digestion and absorption?

A

final digestion of protein to amino acids occurs here

58
Q

What is the role of the liver in protein digestion and absorption?

A

amino acids are absorbed into the portal vein and transported to the liver, where they can enter the general blood stream

59
Q

What is the role of the large intestine in protein digestion and absorption?

A

little dietary protein is present in feces

60
Q

When is protein used for energy?

A

When you don’t eat enough carbs or fat

61
Q

Which three proteins provide major structural support for cells and tissues?

A

collagen, actin, myosin

62
Q

What two blood proteins help maintain fluid balance between the blood and surrounding tissue space?

A

albumin and globulin

63
Q

Capillary Beds

A

Blood vessels one cell thick that create a junction between arterial and venous circulation. Gas and nutrient exchange occurs here between blood cells and the blood.

64
Q

Edema

A

Build up of excess fluid in extracellular spaces

65
Q

Proteins have a ____ charge

A

negative

66
Q

Buffers

A

Compounds that help maintain acid-base balance within a narrow range (protein is a buffer)

67
Q

Amino acids are required from the synthesis of what three things?

A

hormones, enzymes, neurotransmitters

68
Q

Anergy

A

Lack of an immune response to foreign compounds entering the body

69
Q

Vitamin A is carried by what protein?

A

retinol-binding protein

70
Q

Iron is carried by what and stored by what?

A

Transferrin, ferritin

71
Q

Copper is carried by what protein?

A

Cerulosplasmin

72
Q

Innate (Nonspecific) Immunity

A

Immune response present at birth that provides the first barrier of protection against invading antigens; includes: –physical barriers that prevent access to the inside of the body

  • chemical secretions that destroy antigens
  • physiological barriers that prevent the growth of antigens
  • phagocytic cells that engulf and destroy antigens
73
Q

Acquired (Specific) Immunity or Adaptive Immunity

A

Immune response that develops over a lifetime; initiated by the recognition of specific antigen and release of antibodies and other specialized immune cells that destroy the antigen.

74
Q

Gluconeogenesis

A

Using proteins/amino acids to make new glucose

75
Q

Protein yields how much energy?

A

4 kcal/g

76
Q

Protein-Energy Malnutrition (PEM) or Protein-Calorie Malnutrition

A

Condition resulting from insufficient amounts of energy and protein, which eventually results in body wasting and an increased susceptibility to infection and disease.

77
Q

Marasmus

A

Condition that results from a severe deficit of energy and protein, which causes extreme loss of fat stores, muscle mass, and body weight.

78
Q

Kwashiorkor

A

Condition occurring primarily in young children who have an existing disease and consume a marginal amount of energy and severely insufficient protein. Results in edema, poor growth, weakness, and increased susceptibility to further infection and disease.

79
Q

How can you preserve kidney health?

A

Eat a lower protein diet and consume adequate amounts of fluids

80
Q

Diets high in what kind of meat are linked with a higher risk of certain cancers?

A

red meat

81
Q

What are the most toxic amino acids? (top three)

A

methionine, cysteine, and histidine

82
Q

Allergen

A

Components, typically (food) proteins, that induce a hypersensitive response, with excess production of certain immune system antibodies. Subsequent exposure to the same protein leads to allergic symptoms.

83
Q

Immunoglobulins

A

Proteins (AKA antibodies) that are responsible for identifying and neutralizing antigens as well as pathogens that bind specifically to antigens

84
Q

90% of all food allergies are to what 8 foods?

A
  • peanuts
  • tree nuts
  • milk products
  • soy
  • wheat
  • eggs
  • fish
  • shellfish
85
Q

__ to __% of children have food allergies

A

6 to 7%

86
Q

__ to __% of adults have food allergies

A

1 to 2%

87
Q

___% of Americans are vegetarians and ___ to ___% of Americans say they eat at least 4 meatless meals each week.

A

2.5; 20-25%

88
Q

What are nutritional concerns for vegetarians?

A

riboflavin, vitamin D and B-12, calcium, zinc, iron

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