LECTURE III

C. PROTEINS AND AMINO ACIDS

 The word protein is derived from the Greek word “primary or holding or first
place_” which means principal components of all living cells and are important in
practically all aspects of cell structure and functions.
 Proteins are vital for growth, repair and maintenance of the body.
 Chemically, proteins contain the same atoms as carbohydrates and lipids – C, H,
and O – but protein also contain nitrogen atoms.
 Proteins are made up of about 20 common acids.
 All amino acids have the same basic structure – a central carbon (C) atom, with an
amino group (NH2), an acid group (COOH), hydrogen (H), and a side group
attached. The side group is a unique chemical structure that differentiates one
amino acid from another.

Classification of Amino Acids

1. Essential amino acid - are those that cannot be synthesized in the body. Thus they
can be attained from food alone.
Ex: Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine,
Tryptophan, Valine.

2. Non-essential amino acid - are those that body can synthesize from an available
source of nitrogen and carbon skeleton. and therefore are not as necessary for
consideration in the diet.
Ex: Alanine, Arginine, Asparigine, Aspartic acid, Cysteine, Glutamic acid,
Glutamine, Glycine, Proline, Serine, Tyrosine.

Classification of Proteins according to its origin

1. Complete protein - protein foods of animal origin, such as eggs, milk, fish,
poultry, and meats. They provide all the essential amino acids in sufficient
amount to meet the body’s needs.
2. Incomplete protein - plant protein foods, except soya.

3 Main Classifications of Proteins

1. Simple proteins - on hydrolysis by acid, alkali or enzymes yield only amino acids
or their derivatives.
- Ex: albumin & globulins found within all body cells (blood serum), keratin,
collagen & elastin in supportive tissues of the body (hair and nails), globin
(hemoglobin and myoglobin).

2. Compound protein or Conjugate protein or Proteids - these are composed of

simple proteins combined with a non-proteinaceous substance.
- Ex: Lipoproteins (carrier needed for the transport of fats in blood), Nucleoprotein
(the protein of cell nuclei), Phosphoprotein (casein milk & ovovitellin in eggs),
Metalloproteins (enzymes tha contain mineral elements), Mucoproteins (found in
connective tissue).
 3. Derived proteins- these are substances resulting from the decomposition of
simple and conjugated proteins.

Chemical Stages of Protein

As indicated by its name, an amino acid has a chemical structure that combines both acid
and bases (amino factors). This important structure gives amino acids a unique buffering
capacity. This acid-base nature of amino acids also enables them to join one another to
form the characteristic chain structure of protein. The amino (base) group of one amino
acid joins the acid (carboxyl) group of another.This characteristic chain structure of
amino acids is called peptide linkage. Long chains of amino acids that are linked in this
manner are called polypeptides.

FOOD SOURCES
a. Sources of Complete Proteins (Animal sources)
 Fish, shellfish
 Chicken, turkey, duck
 Beef
 Soybeans (tofu)
 Hard cheese, cheddar
 Milk, yogurt, reduced fat ice cream
 Lamb, pork, egg

b. Sources of Incomplete Proteins (Plant sources)

 Cereals: ready to eat, oatmeal, wheat
 Grains: wheat, rice, corn, oats, barley, spaghetti, bread
 Vegetables: broccoli, potatoes, green peas, leafy green vegetables
 Legumes: beans, peanuts

FUNCTIONS OF CHON
 Protein are used in repairing worn out body tissue protein (anabolism) resulting
from the body continued wear and tear (catabolism) going on in the body.
 Proteins are used to build new tissue by supplying the necessary amino acids
building blocks.
 Proteins are source of heat and energy. They supply 4 calories per gram of
protein.
  Proteins contribute to numerous essential body secretions and fluids, enzymes
and proteins. Some hormones have protein or amino acid components. Mucus and
milk are largely protein. Sperm cells are large protein as is the fluid in which
sperm cells are contained.
 Proteins are important in the maintenance of normal osmotic relations among the
body various body fluids.
 Proteins play a large role in the resistance of the body to disease.
 Dietary proteins furnish the amino acids for a variety of metabolic functions.

RECOMMENDED INTAKE OF CHON (RDA)

Daily protein allowance may be estimated based on desirable body weight.
Protein allowance=DBW (kilo) x protein allowance per k DBW
Group Protein Allowance per kilogram weight
Infants 2.75-3.0 g
Children 1.5-2.0 g
Early adolescent 1.5 g
Older adolescent 1.25 g
Adults 1.12 g(Filipinos), 0.8 g (Americans)

HEALTH EFFECTS of CHON

 Heart Disease – Food rich in animal protein tends to be rich in saturated fats.
 Cancer – Studies suggest a relationship between high intakes of animal protein
and some types of cancer like cancer of the prostate gland, pancreas, kidneys,
breast and colon.
 Osteoporosis – Calcium excretion rises as protein intake increases.
 Obesity – Protein rich foods are also rich in fat which lead to obesity with
associated health risks.
 Kidney Disease – Excretion of end products of protein metabolism depends on a
sufficient fluid intake and healthy kidneys. A high protein diet increases the work
of the kidneys.
 Protein Energy Malnutrition – This results when a person is deprived of
protein, energy or both; manifested by poor growth in children, weight loss and
wasting in adults.

PROTEIN ENERGY MALNUTRITION (PEM)

 A deficiency of protein, energy, or both, including kwashiorkor, marasmus and
instances in which they overlap.
 It is one of the most prevalent and devastating forms of malnutrition in the world.
 It most often strikes early in childhood.

2 Stages of Protein Energy Malnutrition

1. Acute PEM - caused by recent severe food restriction; characterized in children by
thinness for height (wasting).
 2. Chronic PEM- caused by long-term food deprivation; characterized in children by
short height for age (slunting).

Classifications of PEM
1. Marasmus
 Appropriately named from the Greek word meaning “drying away”.
 A form of PEM that results from a severe deprivation, or impaired
absorption of energy, protein, vitamins, and minerals.

2. Kwashiorkor
 It was originally a Ghanian word meaning “the evil spirit that infects the
first child when the second child is born”.
 A form of PEM that results either from inadequate protein intake or, more
commonly, from infections.

FEATURES OF MARASMUS AND KWASHIORKOR IN CHILDREN

MARASMUS
Infancy (6 to 18 months of age)
Severe deprivation or impaired absorption
of protein, energy, vitamins and minerals
Develops slowly (chronic PEM)
Severe weight loss
Severe muscle wasting, with no body fat
Growth: <60% weight for age
No detectable edema
No fatty liver
Anxiety, apathy
Good appetite possible
Hair is sparse, thin, and dry; easily pulled
out
Skin is dry, thin and easily wrinkles
KWASHIORKOR
Older infants & young children (18 months
to 2 years old)
Inadequate protein intake or, more
commonly, infections
Rapid onset (Acute PEM)
Some weight loss
Some muscle wasting, with retention of
some body fat
Growth: 60-80% weight for age
Edema
Enlarged fatty liver
Apathy, Misery, Irritability, Sadness
Loss of appetite
Hair is dry and brittle; easily pulled out;
changes color; becomes straight
Skin develops lesions

Treatment and Prevention of PEM

1. In developing countries, breast feeding should be encouraged and
it ensures adequate supply of nutrients and antigens.
2. Food stuffs that contain sufficient amounts of essential Amino
acids should be provided.
3. Improvement of sanitation and program of immunization.
4. Fluids with electrolytes of sodium and potassium which will
maintain electrolyte balance.
PROTEIN DIGESTION & ABSORPTION

DIGESTION
The purpose of digestion is to hydrolyze proteins to Amino acids so that they can
be absorbed readily by the body. There is no protein breaking enzyme in saliva. So the
digestion (hydrolysis) os protein begins in the stomach. The enzyme PEPSIN secreted by
gastric glands in the stomach breaks down protein to peptones and proteoses. In the case
of milk, milk protein is first converted to casein by the enzyme called RENIN. Casein
combines with calcium to form calcium caseinate. Pepsin converts this to peptones.
Strong enzymes are needed to breakdown the peptide linkage. The stronger enzymes are
found in pancreatic and intestinal juices. The pancreatic juice contains TRYPSIN and
CHYMOTRYPSIN. The final breakdown of all proteins fractions to amino acids is
brought about by ERPSIN secreted by intestinal mucosa.

ABSORPTION
Amino acids are absorbed by the small intestine and thereby carried to the liver by
portal vein. The amino acids reach the respective tissues where the required metabolism
occurs.

Prepared by:

Renz chiong