Protein Presentation

1. PROTEIN
KUMAIN NG ISDA, KARNE,
AT IBANG PAGKAING
MAY PROTINA
-KUMAINMENTS NUMBER 4

2. Definition and
composition, structure
Classificatio
n
Function of
Protein
Recommended intake,
effects of deficiency
Nitrogen Balance Food Sources
Proteins and Health
(Disease and
Illnesses)

3. DEFINITION, STRUCTURE
AND COMPOSITION OF
PROTEINS

4. Prōteios
• Greek word meaning “holding
first place”, “of the first rank” or “of
utmost importance”
• Jöns Jacob Berzelius

5. • Naturally occurring Macromolecules present in
all living organisms that is composed of amino
acids.
• Component of every living cell
• In the adults, accounts for 20% of total weight.
• Plays many critical roles in the human body

6. • Depends on the chain sequence of amino acids
connected with peptide bonds ( polypeptide
chains) and “protein folding”
- a process in which a polypeptide
chain folds to become a biologically
active protein.

7. Primary Structure
• hierarchy’s basic level and is the
particular linear sequence of amino
acids comprising one polypeptide
chain

9. Secondary Structure
• Regular folding of regions into specific structural
patterns within one polypeptide chain.
• Whatever regular structures arise from
interactions between neighboring or near-by
amino acids as the polypeptide starts to fold into
its functional three-dimensional form. (Libretexts,
2022) ex: α-helix and β-pleated sheet form

11. Tertiary Structure
• overall three-dimensional shape, once all the secondary
structure elements have folded together among each other.
Interactions between polar, nonpolar, acidic, and basic R
group ( part of the basic structure of amino acids in which
every amino acid is differentiated through this particular
group ) within the polypeptide chain create the complex
three-dimensional tertiary structure of a protein. (Libretexts,
2022)

13. Quartenary Structure
• next ‘step up’ between two or more
polypeptide chains from the tertiary
structure

16. • composed of different polypeptide chains which
are commonly composed of the elements
carbon, hydrogen, oxygen, and nitrogen
together with amino acids that are
differentiated by their different side chains or
also known as R Group.

17. • The common property of all proteins is that they
consist of long chains of α-amino (alpha amino)
acids.
- amino acids in which the amino
group is located on the carbon atom at
the position α to the carboxyl group

18. Classification of
Protein
Proteins can be classified into several categories based
on their structure, function, and properties. Here are
some common classifications of protein:

19. Classification based on structural
Shape
1. Fibrous Protein
•They are linear (long fibrous) in shape
• Water insoluble
• Strong but flexible
•Function: Perform structural functions
in the cells such as structural support
and strength to various tissues and
organs in the body
• Examples: Collagen, myosin, silk, and
keratin

20. 2. Globular Protein
• Spherical or globular in shape
• Water soluble
• They are soft compared to fibrous
protein
•Function: Form enzymes, antibodies,
and some hormones
• Examples: Insulin

21. 1. Simple Proteins
• Pure proteins composed of amino acids only
• Proteins may globular or fibrous
• They possess relatively simple structural organization
• Examples: Albumin
Classification based on structural
Shape

22. 2. Conjugated Proteins
• Contain one or more non-amino acid such as
vitamins, metal or other molecule
• Usually globular in shape
• Simple protein with non-protein
•Examples: glycoproteins

23. 3. Derived Proteins
• Naturally occuring proteins achieve through chemical
modification like hydrolysis or chemical treatments,
depending on the specific context
• Examples-insulin produced through genetic modification
of bacteria, used in diabetes treatment.

24. • Protein is required for the growth and maintenance of tissues.
2. Enzymes are proteins that allow key chemical reactions to take
place within our body.
3. Amino acid chains of various lengths from protein and peptides
which make up several of our body’s hormones and transmit
information between your cells, tissues nd organs.
4. Fibrous protein provide various parts of your body with structure,
strength and elasticity.
5. Protein act as a buffer system helping your body maintain proper
pH values of the blood and other bodily fluids.

25. 6. Proteins in the blood maintains the fluid balance between
your blood and the surrounding tissues.
7. Proteins form antibodies to protect your body from
foreign invaders such as didease-causing bacteria and
viruses.
8. Some proteins transport nutrients throughout your entire
body while others store them.
9. Protein can serve as a valuable energy source but only in
situations of fasting, exhaustive exercise, or inadequate
calorie intake.

26. RECOMMENDED
INTAKE OF PROTEIN
The Recommended Dietary Allowance (RDA) for protein for adults
is 0.8 grams of protein per kilogram of body weight or 0.36 grams
per pound.
The Acceptable Macronutrient Distribution Range (AMDR) for
protein among adults is 10% to 35% of total calories.
For pregnant women, the RDA for protein during the first trimester of
pregnancy is estimated at 46 g/day (0.8 g/kg), and at 71 g/day (1.1
g/kg) during the second and third trimesters.

27. Recommended Dietary Allowance for Kids
(Children’s Hospital of Orange Country)
*Infant protein needs are generally met through breastmilk or formula

28. EFFECTS OF DEFICIENCY
Protein–energy malnutrition (PEM) occurs when protein, calories, or both are
deficient in the diet.
KWASHIORKOR MARASMUS
a type of protein–
energy malnutrition
resulting from a
deficiency of protein or
infections.
energy malnutrition
resulting from severe
deficiency or impaired
absorption of calories,
protein, vitamins, and
minerals.

32. But here are some consequences of consuming too much
protein or above RDA:
• Bad breath • Weight gain
• Constipation • Diarrhea
• Dehydration • Kidney damage
• Increased cancer risks • Heart disease
• Calcium loss
PROTEIN
EXCESS
There are no proven risks from eating an excess of
protein.

33. NITROGEN BALANCE
Nitrogen
• Nitrogen is a fundamental component of amino
acids

34. NITROGEN BALANCE
• A concept used to assess the relationshipn between
the nitrogen intake and secretion in the human
body.
NITROGEN INTAKE = NITROGEN LOSS

35. • When nitrogen intake is not equal to nitrogen output,
nitrogen balance is not achieved
NITROGEN BALANCE
• This imbalance may be of:
1. Positive nitrogen balance
2. Negative nitrogen balance

36. POSITIVE NITROGEN BALANCE
• The intake of nitrogen into the body is greater than
the loss of nitrogen from the body.
POSITIVE NITROGEN BALANCE
= I > L
• This is the normal state in growth and in recovering
from a loss of body protein in response to trauma or
undernutrition.

37. NEGATIVE NITROGEN BALANCE
• The amount of nitrogen excreted from the body is
greater than the amount of nitrogen ingested.
NEGATIVE NITROGEN BALANCE
= I > L
• There is a net loss of protein. This is never normal
but it reflects either a response to trauma or
infection or an intake that is inadequate to meet the
need to replace tissue proteins that are turning over

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45. PROTEINS AND HEALTH

46. Protein deficiency can have
detrimental effects on the
body such as:

47. PROTEIN DEFICIENCY CAN HAVE DETRIMENTAL
EFFECTS ON THE BODY SUCH AS:
Organ Failure
Weak immune system
Edema
Impaired mental health

48. Protein overuse can also
lead to potential health
dangers such as:

49. PROTEIN OVERUSE CAN ALSO LEAD TO POTENTIAL
HEALTH DANGERS SUCH AS:
Heart Disease
Calcium loss
Increased cancer risk
Kidney Damage