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NUTRITION - BIOCHEM > Protein and Amino acid > Flashcards

Protein and Amino acid Flashcards

1
Q

protein accounts for how much of our total body mass?

A

15-16%

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2
Q

structural proteins:

A

keratin in skin and hair

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3
Q

protein enzymes:

A

glycolysis, citric acid cycle

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4
Q

transport proteins:

A

glucose transporter, GLUT4, lipoprotein

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5
Q

protective proteins:

A

antibodies

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6
Q

Functional proteins:

A

actin and myosin in muscles

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7
Q

signalling proteins:

A

hormones, insulin and glucagon

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8
Q

what are all proteins composed of?

A

individual amino acids building blocks

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9
Q

Amino acids are nitrogen containing compounds. T or F

A

T

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10
Q

The 4th group is unique for each amino acid, why?

A

has implications for protein structure and function

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11
Q

how many amino acids are commonly found in proteins?

A

20

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12
Q

how are amino acids connected?

A

connected enzymatically through a peptide bond

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13
Q

how are proteins created through DNA?

A

DNA is converted to RNA, read by a ribosome that connects amino acids together to form the protein

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14
Q

what can happen to the protein if there is a change in the sequence of DNA?

A

dramatic changes on the proteins function

ex. altered polypeptide shape in red blood cells causes sicle cell disease

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15
Q

what three ways are proteins broken down?

A
  • Mechanical (chewing)
  • Chemically (HCL in the stomach)
  • Enzymatically (stomach and pancreatic enzymes)
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16
Q

what are single amino acids and small peptides absorbed by?

A

mucosal cells of the small intestine

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17
Q

once the amino acids and peptides are absorbed by the mucosal cells, what happens next?

A

peptides are broken down further and amino acids are transported to the liver

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18
Q

how does the body recognize allergies?

A

Dietary proteins may be absorbed without being completely digested
The immune system may recognize these dietary proteins as a foreign antigen and mount an immune response

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19
Q

what are the 3 steps in the body for an allergic reaction?

A
  • First time, immune system is stimulated (sensitization)
  • recognition as a foreign substance
  • An immune response is mounted and an allergic reaction occurs
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20
Q

what is the avg half life of a protein

A

~ 7 hours

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21
Q

essential amino acids:

A

histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine

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22
Q

non essential amino acids:

A

arginine, cysteine (cystine), glutamine, glycine, proline, tyrosine, alanine, asparagine, aspartic acid (aspartate), serine

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23
Q

can proteins be broken down for energy?

A

yes

24
Q

can protein be stored for later?

A

yes

25
Q

what are the steps to storing protein?

A
  • first step is removing the nitrogen group (deamination)
  • afterwards, the amino acid can enter the metabolic cycles to produce energy OR for storage as acetyl-CoA
26
Q

the liver processes amino acids, the nitrogen group is removed which creates what?

A

ammonia which is toxic

27
Q

what is ammonia combined with?

A

carbon dioxide

28
Q

what does carbon dioxide and ammonia generate?

A

urea

29
Q

how is urea excreted?

A

travels to the kidney and is excreted in the urine

30
Q

what is Phenylketonuria (PKU)?

A

Genetic disease where the gene for PAH is mutated and produces a non functional enzyme

31
Q

what is one of the common mutations for classic PKU?

A

a change from G to A at in the mRNA for the PAH gene

32
Q

what protein does Phenylketonuria (PKU)
produce?

A

truncated protein which has lost of 99% of its activity

33
Q

how can PKU be managed?

A

limiting the dietary intake of phenylalanine

34
Q

how can brain damage be prevented with PKU?

A

must be detected early

35
Q

are infants screened for PKU?

A

yes, at birth

36
Q

why must aspartame be avoided for people with PKU?

A

artificial sweetener that is made from aspartate and phenylalanine

37
Q

what are the most common sources of animal proteins in Canada ?

A

Meat, fish, eggs and dairy products

38
Q

High intake of animal protein is associated with what?

A

high incidences of cardiovascular mortality

39
Q

what are plant sources of protein?

A

legumes, vegetables and grains
- usually less expensive

40
Q

what food is a good source of both protein and fiber while containing less saturated fat?

A

beans

41
Q

High intake of plant protein is associated with?

A

decreased incidences of cardiovascular mortality

42
Q

what are complete protein sources?

A

Animal proteins, they contain all the amino acids

43
Q

what are incomplete protein sources? And why are they incomplete?

A

Plant proteins (apart from soy protein), still contain all the amino acids, but they may not be in the same proportions as human proteins

44
Q

what are complementing protein sources?

A

plants containing complementary amino acids to provide all essential amino acids

45
Q

how is protein quality assessed?

A

using a calculation called the DIAAS- Digestible Indispensable Amino Acid Score

46
Q

what does the DIAAS- Digestible Indispensable Amino Acid Score assess in protein?

A

accounts for the amino acids composition of a food but also the amount of amino acids that are absorbed

47
Q

what food group tends to have a higher score on the DIAAS?

A

meat

48
Q

the recommendation dietary allowance (RDA) for protein is based on what?

A

based on weight and growth needs

49
Q

when are protein and amino acid supplements worth it?

A

If dietary intake is deficient in protein

50
Q

when are protein and amino acid supplements not worth it?

A

If protein is being consumed in the diet

51
Q

Protein & Amino Acid Supplements will not help with immunity or muscle growth unless:

A

dietary intake was insufficient

52
Q

when are plant based milk a good alternative for adults?

A

those who may be lactose an tolerant

53
Q

should plant based milk be used as a replacement for human milk or infant formula?

A

NO

54
Q

what is Kwashiorkor

A

severe protein malnutrition and bilateral extremity swelling

55
Q

how does edema occur with Kwashiorkor?

A

without adequate protein, oncotic pull decreases and fluid remains in the tissues (edema)

NUTRITION - BIOCHEM (22 decks)

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