Lesson 6 Flashcards by Nat L

what are carbs mostly composed of

monosaccharides

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what are fats mostly composed of

fatty acids

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what are the three parts of the amino acid

the amino group (NH2), the acid group (COOH) are the backbone and the unique side group

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what are the two acidic (negatively charged) polar amino acids ?

aspartic acid and glutamic acid

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what are the three basic (positively charged) polar amino acids ?

histidine, lysine, arginine

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what are the 5 uncharged polar amino acids ?

serine
threonine
tyrosine
asparagine
glutamine

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how many aa

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how many essential aa

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how many non essential aa

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what are the two ways of sorting aa

polarity and side chain

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what makes aa non polar

absence of oxygen in side group (no hydrogen bonds)

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what are the two types of polar aa? what do they have in common

uncharged and charged

can both make hydrogen bonds

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what is a protein?

completed polypeptide

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what is the structure of hemoglobin ?

4 polypeptides formed together

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if you took aa and linked them together and placed in water

polar and charged aa would be drawn to each other w hydrogen bonds
non polar would cluster, avoiding h bonds

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what is protein shape determined by

the sequence of aa in the chain

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what will cause the protein to unfold

broken h bonds denature protein

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what will cause a protein to denature ?

change in temperature or pH

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in food, a denatured protein changes___

texture and consistency

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in body, a denatured protein ___

is no longer functional

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how does slow cooking affect protein structure ?

muscle bundles held together by collagen (a protein). collagen denatured, reducing toughness of meat

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if a meat is unpleasant to chew and is tough, what is this usually due to?

not enough denatured collagen

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what does collagen look like ?

woven rope

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the older the animal, what changes w quantity of collagen?

more collagen which is why veal is more tender

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what does collagen become when slow cooked ?

gelatin

which macro is a jack of all trades

protein

what protein is at the foundation of bone ?

collagen fibres

what are two key structural proteins

collagen and keratin

what is the most common substance in the body next to water

protein

is insulin a protein

yes

why does it need to be injected ?

bc it is a protein, so if taken orally it is denatured in the stomach acid and separated into amino acids and would need to be built from scratch, but in type I diabetes you can't

what do plasma proteins do ?

remain in blood vessels intravascularly, work to bring back fluid from interstitial space into capillaries to prevent swelling h-bond prevents water from leaking back out

what happens to plasma proteins if protein levels drop

plasma proteins h-bond in interstitial fluid | edema

what is the tell tale sign of malnutrition

edema

what is the ideal pH in blood and tissue

7.35-7.45

why is it important for blood and tissues to keep a certain pH

if it changes, hemoglobin denatures and can't transport oxygen

how do proteins maintain pH

act as buffers, picking up or dropping H+ in solution

how do proteins aid in transport ?

pumps across lipid bilayer

how do protein help against disease ?

as antibodies

what percentage of our genes code for protein

90%

in each nucleus, there is the same DNA, but do they have the same genes turned on ?

what is the machine that builds the protein ?

ribosome

what is mRNA?

copies instructions for making some protein the cell needs. leaves DNA in nucleus and attaches itself to ribosome. assembles polypeptide

what happens in protein synthesis if missing an essential aa ?

production of protein stops, and the partially made polypeptide is dismantled and aa returned to pool

what is the main point of protein digestion

disassemble protein into aa that you then reassemble in a more fitting way

in the stomach how is protein digested

by HCl and HCl-activated pepsin

how does the pancreas help in protein digestion

secretion of enzymes

how does the small intestine digest protein

by pancreatic enzymes

where do aa go to when absorbed

to hepatic portal vein to liver and then the rest of body

very little protein escapes digestion: true or false ?

true

liver keeps some aa for its function: true or false ?

true

what is protein turnover ?

the recycling of protein which makes us need less protein in our food

what is the protein found in RBC

hemoglobin

how many hemoglobin molecules per RBC

280 million

what % nitrogen is protein

16%

what is nitrogen crucial for ?

synthesis of hormones, etc

protein turnover is important for the synthesis of two things

protein and nitrogen containing compounds

what is the nitrogen equilibrium ?

intake (diet) + retention (protein turnover) = losses (in urine, feces, sweat)

a normal body will have what nitrogen balance ?

equilibrium

when will you find positive nitrogen balance ? (5)

pregnancy, lactation, resistance exercise, recovery from illness, growing children (building muscle tissue)

when will you find negative nitrogen balance ? (2)

starvation, emotional trauma

astronauts will have what kind of nitrogen balance ?

negative

through what process does the body use proteins for energy ?

deamination (using carbon skeleton of deaminated aa)

if you eat too much protein what happens ?

deamination and storage as fat

what are allergies and celiac disease responding to ?

proteins as pathogens

most children outgrow food allergies by what age

what is the pathology of celiac disease

damage to villi due to immune response to gluten.. villi atrophy leads to malabsorption of nutrients

what is non celiac gluten sensitivity?

develop symptoms when they consume gluten containing foods and feel better on gluten free diet but don't have celiac

what is the EAR for protein ? what is the RDA ?

EAR 0.66 protein/kg BW | RDA 0.8 protein/kg BW

what is the goal of estimating the RDA of essential aa ?

positive nitrogen balance in kids, balance maintenance in adults

what is protein quality influenced by (2)

aa composition and protein digestibility

what is an incomplete protein

lacks 1+ essential aa and is poorly absorbed

how many essential aa do animal protein have

how many essential aa do legumes lack

at least 2

what is protein complementations

mixing incomplete plant based protein

grains are low in which 2 aa? high in which 2?

low in isoleucine and lysine | high in methionine and tryptophan

legumes low in which 2 aa? high in which 2?

high in isoleucine and lysine | low in methionine and tryptophan

why arent protein bars good ?

high in sugar

how is protein listed in nutrition facts ?

as amount in grams

how can you judge protein quality

by looking at ingredient list, for eggs and milk

Lesson 6 Flashcards

(80 cards)