protein- building block of body

1. Protein
The
source
of life

2. PRIME
(English)
PRIMARY
(French)
PRO
(Latin)

3. Definition
 Any of a group of complex organic
macromolecules that contain carbon,
hydrogen, oxygen, nitrogen, and usually
sulfur and are composed of one or more
chains of amino acids.
 Which consist of one or more chains of
amino acids linked by peptide bonds.
 Proteins are fundamental components of all
living cell.

4. Amino acids are a building block of
protein:

5. Function of amino acids :
Protein
Carbohydrate
Detoxification

6. Type of amino acids :

7. Arginine:
 An amino acid needed to maintain normal functions of
blood vessels and other organs.
 Plays an important role in expanding blood vessels to
facilitate the blood flow.
 Nitric oxide, which is required to expand blood vessels, is
made from arginine.
 An amino acid that is useful in eliminating excessive
ammonia from the body.
 Anti-tumourus, anti-clotting factor.
 Increase sexual stemina, oxyzen suuply.
 Arginine possesses various functions, which the body
utilizes when necessary; like when blood flow is
insufficient during exercise; a fatigue-causing substance,
is increased.

8. Food source of Arginine:

9. Limiting amino acid:
 This is where certain amino acids may not be used for
its intended purpose due to depletion or used for other
reasons.
 The amino acid in shortest supply relative to demand
is called the first limiting amino acid.
Rice= lysine (rich) + Metheonine(poor)
Pulse= Metheonine(rich )+ Lysine (poor)
Rice + Pulse = Sufficient Lysine & Metheonine
 This is called “ MUTUAL SUPPLIMENTATION”

10. Structural Classification of protein
(SCOP)
Simple protein
Conjugated protein
Derived protein

11. Simple protein
Amino
acid
Amino
acid
Simple
protein

12. Type of simple protein
 Albumins: blood (serumbumin); milk (lactalbumin); egg
white (ovolbumin); lentils (legumelin); kidney beans
(phaseolin); wheat (leucosin).
 Globulins: blood (serum globulins); muscle (myosin);
potato (tuberin); Brazil nuts (excelsin); lentils (legumin).
 Glutelins: wheat (glutenin); rice (oryzenin). Insoluble in
water and dilute salt solutions; found in grains and cereals.
 Prolamines: wheat and rye (gliadin); corn (zein); rye
(secaline); barley (hordein).
 Scleroproteins: Connective tissues and hard tissues………
 Collagen: connective tissues, bones, cartilage, and gelatin.
 Elastin: Ligaments, tendons, and arteries. Similar to
collagen but cannot be converted to gelatin.
 Keratin: Hair, nails, hooves, horns, and feathers. Partially
resistant to digestive enzymes; contains large amounts of
sulfur, as cystine

13. Conjugated protein:
Amino
acid
Phos-
phorus
Conju-
gated
protein

14. Type of conjugated protein:
 Nucleoproteins: Contains nucleic acids, nitrogen, and
phosphorus. Present in chromosomes and in all living
forms as a combination of protein with either RNA or
DNA.
 Glycoprotein: bone (osseomucoid); tendons
(tendomucoid); carilage (chondromucoid).
 Phosphoproteins: milk (casein); egg yolk (ovovitellin).
Phosphoric acid joined in ester linkage to protein.
 Lipoproteins: serum lipoprotein; brain, nerve tissues,
milk, and eggs. Water-soluble protein conjugated with
lipids.
 Chromoproteins: hemoglobin; myoglobin;
flavoproteins; respiratory pigments;
cytochromes,colored proteins.

15. Derived protein:
 a small protein obtained by enzymatic or chemical
hydrolysis of a larger protein source.
 Peptones: intermediate products of protein
digestion. Same properties as proteases except that
they cannot be salted out; of smaller molecular weight
that proteases.
 Peptides: intermediate products of protein digestion.
Two or more amino acids joined by a peptide linkage;
hydrolyzed to individual amino acids
 Proteases: intermediate products of protein
digestion. Soluble in water; uncoagulated by heat;
result from partial digestion of protein by pepsin or
trypsin.

16. Protein Digestibility Corrected
Amino Acid Score (PDCAAS)
 (PDCAAS) is a method of evaluating the protein
quality based on both the amino acid
requirements of humans and their ability to digest
it. The PDCAAS rating was adopted by the US
Food and Drug Administration (FDA) and the
Food and Agricultural Organization of the United
Nations/World Health Organization(FAO/WHO)
in 1993 as "the preferred 'best'" method to
determine protein quality. These organizations
have suggested that other methods for evaluating
the quality of protein are inferior.

17. Some methods for evaluating the
quality of protein are inferior:
Biological value (BV)
Net protein utilization (NPU)
Protein efficiency ratio (PER)
Digestive value (DV)

18. PDCAAS value of protein :
A PDCAAS value of 1 is the highest, and 0 the lowest. The
table shows the ratings of selected foods.
 1.00 casein (milk protein)
 1.00 egg white
 1.00 soy protein
 1.00 whey (milk protein)
 0.92 beef
 0.91 soybeans
 0.76 fruits
 0.75 black beans
 0.73 vegetables
 0.59 cereals
 0.42 whole wheat

19. Function:
• Build-up, repair
• Develop
Structural
• 1gm = 4 k.cal
• Produce heat
Energy
• More 2000 enzyme production
• Such as, ptyalin, pepsin,tripsin.
Metabolic

20. • Lipo-protein
• Hemoglobin
• (Heme 2% + globin 98%)
Carrier
• Insulin(51a.a=1. m insuline)
• Thyroid, Oxetocine
Hormone
• Absorb water
• Balance between extra & intra
cellular cell
Water
balance

21. • Antigen, anti-body
• Increase immunity
Protective
role
• 11 blood clotting factor
• Thrombin, Fibrinozen
Blood
clotting
factor
• Receive specific nutrient
• Door of the cell
Chanel &
receptor

22. • Melanin
• Lack of protein increase
pigmentation
Pigmentation
• mRNA, DNA
• Nucleic acid metabolism
Gene
materials
• Decrease unwanted cell
• Reduce the chances of tumors,
cancer.
Cell
survival

23. • SGPT/ALT(HD=15-37)
• SGOT/AST(LD=30-60)
Clinical
diagnosis
• Decrease the chance of
leukemia
• Protect albumunuria
Plasma
protein
• Do not storage in human body
• Intake N = expenditure N
Nitrogen
balance

25. Source of protein
• Complete protein
• 1st class protein
Animal
protein
• Incomplete
protein
• 2nd class protein
Plant
protein

26. Protein rich food
Animal protein Effect

27. Plant protein

28. So, above 40 year plant protein is
better than animal protein

29. Name of food protein
 Milk = Casein
 Egg = Ovoalbumin(yolk), Co albumin(white)
 Meat = Collagen, Elastin
 Pulse = Lysine, Threonin, Tryptophan(poor)
 Soya-bean = Globulin
 Rice = Oryzenine
 Wheat = Glutamine, Prolamine
 All kind of nut = Globulin

30. Metabolism
De-amination
Trans-amination
De-carboxylation
Re-amination
Sulf-hydration

31. Requirement of protein
(for adult person)
100-150 gm

32. Deficiency of protein:
Stunting
Wasting
Decrease enzyme
Diabetes
Decrease immunity

33. Protein energy malnutrition(PEM)

34. PEM
 Malnutrition means more than feeling hungry or not
having enough food to eat. Inadequate intake of
protein calories ,iron and other nutrients make up
different types of malnutrition.
 The World Health Organization (WHO)[1] defines
malnutrition as "the cellular imbalance between the
supply of nutrients and energy and the body's demand
for them to ensure growth, maintenance, and specific
functions.
 PEM is also referred to as protein-calorie malnutrition.
It develops in children and adults whose consumption
of protein and energy (measured by calories) is
insufficient to satisfy the body's nutritional needs.

35. Cause’s

36. Type of PEM:
PEM
Marusmus
Kwashiorkor
Marusmic
kwashiorkor

37. Marusmic kwashiorkor:
Brain
cell
I.Q
Total
brain size
Cell
division
Cell
growth

38. Prevention:

39. Disadvantages of excess protein
intake:
 Obesity ( extra CHO & fat convert into fat)
 Heart disease (Animal protein)
 Kidney & liver damage
 Kidney stone
 Gout
 Allaergi
 Osteo problame’s( Excreation of calcium)

40. People who need high
protein diet:
Growing child
Pregnant mother
Lactate mother

41. Protein diet tips:
Increase plant protein above 35/40
years
Low protein diet = kidney, liver
disease
High protein diet = PEM, under
weight, HD(plant protein)

42. Choose what’s
best for you