Proteins and amino acids

Gene

A DNA segment that codes for a specific protein.

Sickle-cell anemia

A blood disorder caused by a genetic defect in the development of hemoglobin.

Digestibility

A food's capacity to be broken down so that it can be absorbed.

Amino acid profile

The types and amounts of amino acids in a protein.

How many amino acids are there?

There are 20 amino acids.

What is protein sparing?

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What can denatured proteins?

Heat, acid, alcohol, alkaline, bases or salts of heavy metals, mechanical agitation.

Protein-energy malnutrition (PEM)

A lack of sufficient dietary protein and/or calories.

Amino acid pools

A limited supply of amino acids store in your blood and cells and used to build new proteins.

DNA

A molecule in the nucleus of cells that is the blueprint for every cell. Stores all genetic information. Directs the synthesis of proteins.

RNA

A molecule that carries out the orders of DNA.

Urea

A nitrogen-containing waste product that is excreted in urine.

Vegetarian

A person who doesn't eat meat, fish, or poultry or (sometimes) food made from these animal sources.

Incomplete protein

A protein that is low in one or more of the essential amino acids.

Complete protein

A protein that provides all the essential amino acids that your body needs, along with some nonessential amino acids.

Protein digestibility corrected amino acid score (PDCAAS)

A score measured as a percentage that takes into account both digestibility and amino acid profile and gives a good indication of the quality of a protein.

Marasmus

A state of PEM where there is a severe deficiency of calories that perpetuates wasting; also called starvation.

Kwashiorkor

A state of PEM where there is a severe deficiency of dietary protein.

Precursor

A substance that is converted to another substance in the body.

Transfer RNA (tRNA)

A type of RNA that collects the amino acids within the cell that are needed to make a specific protein.

Messenger RNA (mRNA)

A type of RNA that copies the genetic information encoded in DNA and carries it out of the nucleus to the cell to synthesize the protein.

Complemented proteins

Incomplete proteins that are combined with modest amounts of soy or animal

Connective tissue

Most abundant tissue in the body, made up of primarily collagen. Supports and connects body parts. Insulates.

Isoflavones

Naturally occurring phytoestrogens, or weak plant estrogens, that function in a fashion similar to the hormone estrogen in the human body.

Conditionally essential amino acids

Nonessential fatty acids that become essential if the body cannot make them, such as during an illness.

Hormones

Protein-or lipid-based chemical messengers that initiate or direct a specific action. Insulin, glucagon, and estrogen are examples of this.

What are proteins and why are they important?

Proteins are the predominant structural and functional materials in every cell. A chain of more than 50 amino acids forms a protein. A protein will not be made if all essential amino acids aren't present.

Antibodies

Proteins made by your body to bind and neutralize foreign invaders, such as harmful bacteria, fungi, and viruses, as part of the body's immune response.

Transport proteins

Proteins that carry lipids, oxygen, waste products and vitamins through the blood to carious organs and tissues.

Enzymes

Substances that act as catalysts and speed up reactions.

Catalysts

Substances that aid and speed up reactions without being changed, damaged, or used up in the process.

Buffers

Substances that help maintain the proper pH in a solution by attracting or donating hydrogen ions.

Coenzyme

Substances, often vitamins, that are needed by enzymes to perform many chemical reactions in your body.

Nonessential amino acids

The 11 amino acids the body can make.

Acid group

The COOH group that is part of every amino acid; also called the carboxyl group.

Edema

The accumulation of excess fluid in the spaces surrounding your cells, which causes swelling of the body tissue.

Denaturation

The alteration of a protein's shape, which changes the structure and function of the protein (liquid egg to solid egg via heat).

Limiting amino acid

The amino acid that is in shortest supply in an incomplete protein.

Peptide bonds

The bonds that connect amino acids, created when the acid group of one amino acid is joined with the nitrogen-containing amine group of another amino acid.

Amino acids

The building blocks of protein. All amino acids are composed of an acid group, an amine group, and a unique side chain. Amino acids are connected by peptide bonds.

Fluid balance

The equal distribution of water throughout your body and within and between cells.

Estrogen

The hormone responsible for female sex characteristics.

Protein quality

The measure of a protein's digestibility and how its amino acid pattern compares with your body's needs. Proteins that are more easily digested and have a complete set of amino acids are of higher quality.

Collagen

The most abundant protein found in the body and is in all connective tissues. Fibrous. Responsible for elasticity of skin.

Essential amino acids

The nine amino acids that the body cannot make and must be obtained through food.

Amine group

The nitrogen-containing part (NH2) of an amino acid.

Protein turnover

The ongoing process of degrading and synthesizing protein. 200g daily.

Side chain

The side group of an amino acid that provides it with its unique qualities.

Nitrogen balance

The state in which an individual in consuming the same amount of nitrogen from protein in the diet as he or she is excreting in the urine.

Immunity

The state of having built up antibodies to a particular foreign substance so that when particles of the substance enter the body, they are destroyed by the antibodies.

What are the 9 essential amino acids (EAA)?

Tryptophan, valine, threonine, isoleucine, leucine, lysine, phenylalanine, methionine, histadine.