Chapter 7: Proteins Flashcards
(69 cards)
1
Q
proteins are made up of elements …
these elements form …
A
carbon
hydrogen
oxygen
nitrogen
some contain sulfur
they form amino acids
2
Q
what are amino acids
A
the building blocks for protein synthesis
3
Q
amino acids consist of a:
- central ___
- ___ group (amino group)
- ___ group (carbonyl group)
- ____ atom
- ___ chain (R-portion)
A
- carbon
- nitrogen
- acid
- hydrogen
- side
4
Q
a side chain (R portion) of proteins determines the …
A
structure, function, and name of the amino acid
5
Q
how many NON essential amino acids are there
A
11
do not need to be obtained from diet
6
Q
the body synthesizes ___ from the ___ amino acids in our diets
A
non essential
essential
7
Q
how many essential amino acids are there
A
9
must be obtained from food
8
Q
essential amino acids cannot be synthesized in the body because cells CAN NOT
- make the ___ skeleton
- attach an ___ to the carbon skeleton
- make them ___ enough to meet the body’s needs
A
- carbon
- amino group
- fast
9
Q
there are some conditionally essential amino acids during …
A
infancy
certain disease states
following a trauma
10
Q
non essential amino acids are synthesized through …
A
transamination
11
Q
transamination =
A
transferring of an amino group from 1 amino acid to a carbon skeleton to form a new amino acid
12
Q
if the amino group is lost from an amino acid and not transferred to another carbon skeleton, the process is called
A
deamination
13
Q
during deamination the amino acid ___ an amino group
A
loses
NH2 is converted to NH (ammonia)
14
Q
ammonia is converted into urea in the ___ which is later excreted by the ___ in the urine
A
liver
kidneys
15
Q
complete proteins
- ____ amount of all the essential amino acids
- most ___ proteins are complete
A
- adequate
- animal
16
Q
incomplete proteins
- ___ amounts of the essential amino acids
- most ___ proteins are incomplete
A
- inadequate
- plant
17
Q
complementary proteins
combining 2 or more ___ proteins to compensate for limiting amino acids
A
plant
18
Q
amino acids are linked by __ bonds to form ___
A
peptide
proteins
19
Q
peptide bonds form between the ___ group and the ___ group of amino acids
A
amino
acid (carboxyl)
20
Q
synthesis of protein is determined through
A
gene expression
21
Q
protein is formed through the processes of ___ and ___
A
transcription
translation
22
Q
DNA in transcription phase
DNA code transferred from the __ to the ___ via messenger ___
A
nucleus to the cytosol
RNA (mRNA)
23
Q
mRNA translation phase involves ___ and ___
A
tRNA and ribosomes
24
Q
DNA coded instructions determine the __ and ___ of proteins
A
shape and function
25
1. dipeptides have __ amino acids
2. tripeptides have __ amino acids
3. oligopeptides have __ amino acids
4. polypeptides have __ amino acids
1. 2
2. 3
3. 4 to 9
4. 10+
26
gene expression
1. ___ nucleotide codons
2. transcription takes place in the ___
3. translation takes place in the ___
4. requires lots of ___
1. 3
2. nucleus
3. cytosol
4. ATP
27
___ are a specific sequence of __ nucleotide units found within DNA that code for an amino acid needed in ___ synthesis
codons
3
protein
28
transcription
1. takes place in ___
2. DNA -> ___
- 3. before DNA can be replicated, it just ___ from its packaged coiled state
- 4. DNA code is transcribed into a complementary ___
- mRNA undergoes processing in the ___ to remove parts of the DNA code that do not code for __ synthesize
1. nucleus
2. mRNA
3. unwind
4. mRNA
5. nucleus ; protein
29
translation
1. takes place in the ___
2. mRNA -> ___
3. mRNA code is read by the ___
4. amino acids are added _ at a time to the polypeptide chain
5. ___ is needed to add each amino acid to the polypeptide chain
tRNA
6. carry units of amino acids to the ___
7. contain the complementary code to ___
1. cytosol
2. protein
3. ribosomes
4. 1
- begins at start codon
- ends at stop codon
5. ATP
6. ribosomes
7. mRNA
30
primary structure of protein
1. order of amino acids determine ___
shape
31
secondary structure of protein
1. starts to form ___
helix
32
tertiary structure of proteins
1. determines ___
2. starts to ___
1. function
2. bend
33
quaternary structure of proteins
1. ___ proteins/polypeptides form a __ protein unit
multiple
single
34
denaturation of protein
1. altering proteins __ structure
2. ___, alkaline, ___, enzymes, agitation
3. usually destroys its ___ function
1. 3-dimensional
2. acid : heat
3. biological
35
1. body proteins are in a constant state of ___, ___, and ___
2. this is called ___
3. protein turnover allows cells to adapt to the environment and changing circumstances by ___ production of needed proteins and ___ producing proteins not currently needed
1. breakdown ; rebuild ; repair
2. protein turnover
3. increasing ; reducing
36
normal tertiary structure —> heat/acid —> ___ protein
denatured (soft, flexible, bendable)
37
sources of protein
1. diet and ___ of body protein
2. north america ___% of proteins consumed come from ___, poultry, fish, milk products
3. worldwide ___% of protein comes from ___ products
1. recycling
2. 70% ; meat
3. 35% ; animal
38
protein in food grains such as
peanuts
milk products
soy
wheat
eggs
fish
39
the biological value (BV) of protein quality measures how efficiently the ___ food protein is converted into body ___ protein
absorbed
tissue
40
the protein efficiency ratio (PER) of protein quality compared the amount of weight gain of lab animal consuming ___ being studied against the weight gain of lab animal consuming ___ protein
protein
reference
41
the chemical score of protein quality is calculated by taking the amount of each ___ amino acid in a gram of food protein being tested, ___ by the ideal amount of the amino acids in a gram of reference protein
essential
divided
42
the protein digestibility corrected amino acid score (PDCAAS) of protein quality is the ___ used method and is calculated by ___ a foods chemical score by its ____
most
multiplying
digestibility
43
positive nitrogen balance
1. protein ___ exceeds protein ___
2. protein can be lost in the __, ___, sweat, skin cells, hair and nails
3. situations that can occur:
1. intake ; losses
2. urine, feces
3. growth, pregnancy, increase in lean body mass, increased secretion of insulin, growth hormones and testosterone
44
negative nitrogen balance
1. protein ___ exceeds protein ___
2. cortisol ___ protein breakdown
3. situations that can occur:
1. losses ; intake
2. increase
3. inadequate intake of protein and energy intake, fevers, burns infections, bed rest, increased protein loss, increased secretion of thyroid hormone and cortisol
45
equilibrium balance of protein
1. protein intake ___ protein losses
2. situations that can occur:
1. equals
2. healthy adult meeting protein and energy needs
46
protein needs from AMDR is
10-35%
47
protein RDA for adults is
0.8 per kg of healthy body weight
48
patients with burns, cancer, and trauma always need …
more protein
49
athletes protein needs is …
.8 to 2.0 g per kg of body weight
50
US average intake for protein in women is __g and ___g in men
65g
100g
51
cooking ___ protein
denatures
52
protein in the stomach
1. hydrochloric acid ___ protein and ___ pepsin
2. ___ breaks long polypeptide chains into ___ chains of amino acids
3. __ controls the release of pepsin and HCL
4. thinning of food or chewing food —> ___
1. denatures ; activates
2. pepsin ; shorter
3. gastrin
4. gastrin
53
protein in the small intestine
1. ___ entering the small intestine triggers the release of ___ and ___ which are hormones that stimulate the pancreas to release ___
2. the body completed the digestion of polypeptides in the ____
3. shirt peptides abs amino acids are actively absorbed into the __ vein
1. chyme
secretin
CCK
proteases
2. small intestine
3. portal
54
protein digestion in stomach
1. protein is partially digested by the enzyme __ and ___ acid
protein digestion in the pancreas
2. further protein digestion by enzymes released by the pancreas into the ___
protein digestion in the small intestine
3. final digestion of protein to amino acids occurs in the ___
protein digestion in the liver
4. amino acids are ___ into the portal vein and transported to the ___. from there they enter the ___
protein digestion in the large intestine
5. little dietary protein is present in ___
1. pepsin and hydrochloric acid
2. small intestine
3. small intestine
4. absorbed ; liver ; bloodstream
5. feces
55
parents are advised to wait until __ months of age or older to introduce solid foods
6
56
babies should be exclusively ___ for the first 4 months of life to avoid inappropriate exposure to whole proteins
breastfed of formula fed
57
1. babies should not be given cows milk until after ___ months of age
because
2. young infants cannot ___ cows milk as completely or easily as the digest formula
3. cows milk contains high concentrations of protein and minerals which can stress a newborns immature ___ and cause severe illness at times of heat, stress, fever, or diarrhea
4. cows milk lacks the proper amounts of iron, vitamin __, and other nutrients that infants need
1. 12
2. digest
3. kidneys
4. C
58
functions of proteins
1. producing vital body ____
2. maintaining ___ balance
3. contributing to __ base balance
4. contributing to ___ function
- ___ are proteins that are a key component of this
- ___ develops and the body’s ability to fight infection is reduced
5. forming ___, enzymes, and neurotransmitters
6. transporting ___
7. forming ___ (if carbs intake is inadequate)
- muscle wasting is ___
8. providing ___
1. structures
2. fluid
3. acid
4. immune ; antibodies ; anergy
5. hormones
6. nutrients
7. glucose ; cachexia
8. energy ; not preferred choice of energy intake but they do provide 4 kcal/g
59
in developing countries, people may suffer from ___ and ___ because protein intake is inadequate
malnutrition and disease
60
in ____ countries, people tend to eat more protein
developed
61
the most devastating effects of too little protein in children
1. they fail to grow and develop ___
2. they experience diarrhea, infections, and diseases at ___ rates
3. they are more likely to __ early on in life
1. normally
2. higher
3. die
62
protein energy malnutrition (PER) marasmus …
1. develops more ___ - the body has time to ___
2. caused by a severe deficiency of ___ and ___
3. characterized by ___ and ___ appearance, little to no subcutaneous fat, poor ___ and intellectual growth
4. very ___ and little bodies for age
1. slowly ; adapt
2. energy and protein
3. skin and bone ; cognitive
4. skinny
63
protein energy malnutrition (PER) Kwashiorkor …
1. caused by severe ___ of protein
2. marginal calories are usually consumed, so ___ is still being supplied by the diet
3. characterized by ___, mild to moderate weight loss, growth impairment, development of fatty liver, infections
4. bigger __ but still ___
1. deficit
2. glucose
3. edema
4. bellies ; healthy
64
1. the united nations reports that over ___ million people die annually throughout the world because of ___
2. this means about ___ people on average die every day because of inadequate food
3. that’s 1 person every __ seconds
1. 7.6 million ; hunger
2. 21,000
3. 4
65
1. we produce calories to feed every person in the world roughly ___ kcal every day, yet ___ million people go hungry 
2. the issues with our food system have less to do with ___ and more to do with ___ and waste
1. 2800 kcal ; 850 million
2. production ; distribution
66
high protein diets
1. FNB-NAS suggests that protein does not make up more than __% of total calories
this can lead to
2. no additional health ___
3. can lead to ___
4. high protein diets are often low __ food diets
5. ___ acid toxicity
1. 35%
2. benefits
3. dehydration
4. plant
5. amino
67
food protein allergies
1. food pretend trigger an ___ response leading to an ___ reaction
2. range from ___ to ___
3. __ foods accounts for 90% of all food allergies
4. food allergies affect ___ million americans
5. peanut allergies ___ between 1997-2002
1. immune ; allergic
2. mild (runny nose, hives, GI upset) ; severe (anaphylaxis —> hypotension —> respiratory distress)
3. 8 (peanuts, tree nuts, eggs, shellfish, soy, wheat, and milk)
4. 11
5. doubled
68
vegetarian diets
1. types of vegetarians:
2. religious, philosophical, and ecological ___ reasons
nutrient concerns
3. high in photochemicals, antioxidants, and fiber BUT low in ___
4. low in ___, zinc
5. milk is the main source of __, ___, and ___
6. ___ is only found in animal products so vegans should take a ___
1. vegan, lacto-ovo-vegetarians, and lacto-vegetarians. pescatarian (fish and no other animals), flexitarian
2. health
3. fat
4. calcium
5. calcium, vitamin D, B12
6. B12 ; supplement
69
vegetarian diets and children
1. most common nutritional concerns are deficiencies of __, vitamin __, vitamin ___, zinc and ___
2. with children, we need to be careful of bulky, __ fiber, __ calorie foods
a. these foods can cause early ___ and prevent children from consuming enough __ and ___
b. should include ____ sources of energy to meet calorie and nutrient needs
1. iron ; B12 ; D ; calcium
2. high ; low
2a. fullness ; calories and nutrients
2b. concentrated
