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Protein: Amino Acids Objectives • After reading Chapter 5, class discussion and activities you will be able to: – – – – – – Identify food sources of protein List nutrient found in high protein foods Discuss amino acids and protein structure Discuss digestion and metabolism of proteins Describe the functions of proteins Distinguish between complete and incomplete proteins – Identify sources of quality protein Objectives • Identify adult RDA for protein, protein needs • Discuss healthy protein preparation options/ideas • Define a protein allergy and food service strategies for consumers Food Protein Sources (grams) • • • • • • • • • • • 3 oz meat = 21 1 oz meat = 7 1 cup milk = 8 1 cup yogurt = 8 2 T. peanut butter = 7 1 egg white = 7 ½ oz. nuts/seeds = 7 ½ c. legumes/soy = 7 ½ cup grain = 3 1 slice bread = 3 ½ cup vegetables = 2 • 1 cup soy milk = 8 • ¼-½ cup meat substitute = 714 • Veggie Burger = 14 • ½ oz. tofu = 18 • Scoop of protein powder = 24 • Protein Bars- 7-14 • MyPlate- 76 grams Protein Sources are also sources of….. • Iron • B-vitamins (thiamin, niacin, riboflavin, B-6, B-12) • Zinc • Magnesium and vitamin E (nuts/seeds) • Fiber (legumes) • Omega 3 fats (fish, eggs) Amino Acid • Organic molecule made of carbon, hydrogen, oxygen, nitrogen • 20 p. 163 Fig 5-1 Amino Acids • Essential amino acids –Body cannot synthesize –9 • Nonessential amino acids –Body can synthesize –11 Amino Acids Essential • • • • • • • • • Histidine Isoleucine+ Leucine+ Lysine Methionine Phenylalanine Threonine Tryptophan Valine+ *- semi-essential +- branched chain Non-Essential • • • • • • • • • • • Alanine Arginine* Asparagine Aspartic acid Cysteine Glutamic acid Glutamine* Glycine Proline Serine Tyrosine* Protein Structure • Long chains of amino acids (sequence unique to protein) • Amino acids repel or attract each other • Fold and twist • Two are more chains loop Pg. 176-168 Protein Denaturation • Uncoiling & loss of shape and function • Caused by – Heat • Egg white → cooked egg whites • Curdled milk or egg based sauce – Acid • Vinegar, citrus, wine • Meat marinades – Mechanical • Beating eggwhites to make a meringue – Maillard Reaction • Browning when sugar combines with protein p. 176 Protein Digestion • Peptide bonds join amino acids together to make a protein • Bonds break apart – Polypeptide – Tripeptide – Dipeptide – Single amino acids Protein Digestion • Mouth – Mixing, moisturizing • Stomach –HCl –Pepsinogen (proenzyme) pepsin (enzyme) –Splits peptide bonds, short proteins Protein Digestion • Small intestine –Proteases, peptidases –Tripeptides, dipeptides • Intestinal cells – Single amino acids – Absorption into bloodstream Protein Synthesis • Delivering the instructions –DNA •mRNA- attaches to ribosome –Protein-making machine Protein Synthesis • Sequencing errors Protein Metabolism • Protein turnover –Amino acid pool: supply of AA from food/body; collect in cells & blood; ready for use • “Recycling” affect Functions of Proteins • • • • • • • • Structural component Build, maintain tissues Enzymes, hormones Antibodies Transporters Fluid balance Blood clotting Energy – 4 calories/gram p. 164-168 Visuals For… • Transport Proteins • Fluid Regulation – Protein albumin – Edema Nitrogen Balance • Protein intake and protein use • Follow nitrogen • Nitrogen in = Nitrogen out = Protein balance –Positive nitrogen balance –Negative nitrogen balance Protein Quality • Complete Proteins – High-quality proteins – 9 essential amino acids – Animal proteins - beef, chicken, turkey, fish/shellfish, eggs, dairy – Soy, quinoa • Incomplete Proteins – Missing amino acids – Plant proteins- grains, vegetables, legumes, nuts, seeds – “Limiting amino acids” Complementary Proteins • Two incomplete plant based proteins make a complete protein when consumed together Protein Quality • Digestibility • PDCAAS – Protein digestibilitycorrected amino acid score – Body’s use Recommended Intake • RDA –0.8 g/kg/day (.36 gram/pound) –10% - 35% of energy intake Protein Needs Ranges • • • • • • • • 7-12 months 1-3 years 4-13 years 14-18 years Pregnancy/Breastfeeding Older adults Athletes Stress/Trauma/Malnourish 1.5 gram/kg 1.1 grams/kg .95 grams/kg .85 grams/kg 1.1 grams/kg 1.2 grams/kg 1.2-2.0 grams/kg 1.5-3.0 grams/kg Page 173 Food Labels • Quantity of protein • Daily Value – 50 g protein – 10% of a 2000 kcal diet Label Terms…. • Lean- Less than 10 grams fat, 4.5 grams saturated and trans combined per 100 grams • Extra Lean- Less than 5 grams fat, 2 grams saturated fat per 100 grams • Wild caught- not farm raised • Grass fed- not grain fed Healthy Meat Prep… • Dietary Guidelines- Lean or low fat meats – – – – – – 80% lean vs 90% lean Eye of round, top round, bottom round “loin” Trim visible fats White, skinless poultry Check ground meats...?? • Cook in using moist methods/grill/broil – Sauteing, poaching, braising • Add flavor by…. • Using rubs • Marinades Other Protein Prep Ideas • Egg substitutes or egg whites • Substitute beans/legumes • Use meatless protein products • Other ideas…. Protein Allergies • 90% of reactions to: – Milk, eggs, fish, shellfish, peanuts, tree nuts, wheat, soy • Immune- antibody response to protein • Symptoms- Anaphylaxis (minutes – hours) – Skin, GI, respiratory, cardiovascular • Eliminate allergen from diet Food Allergies Video’s • http://www.youtube.com/watch?v=dhycMN Hf1DQ – food allergens, labeling • http://www.youtube.com/watch?v=31hptH YscX4 – peanut allergy guy • http://www.youtube.com/watch?v=Fz5aoivFts - FAAN • http://www.youtube.com/watch?v=Oa74l_o gZac – food allergies, chef