For over 25 years, ALCAT has been the pioneer in developing kits used for testing of gluten allergy. A gluten allergy kit from ALCAT is capable of determining the extent of allergy that a patient has to the 350 plus chemicals that cause gluten sensitivity.
You can not change your genome but can influence how it is used by healthy food patterns and lifestyle. This talk focuses on the gut as a primary gatekeeper between foods, the microbiota and the immuno-metabolic system of the host. The underlying biology is complex but well regulated if the system is not chronically overloaded.
For over 25 years, ALCAT has been the pioneer in developing kits used for testing of gluten allergy. A gluten allergy kit from ALCAT is capable of determining the extent of allergy that a patient has to the 350 plus chemicals that cause gluten sensitivity.
You can not change your genome but can influence how it is used by healthy food patterns and lifestyle. This talk focuses on the gut as a primary gatekeeper between foods, the microbiota and the immuno-metabolic system of the host. The underlying biology is complex but well regulated if the system is not chronically overloaded.
Feel Better Already! Microbiome Health.
Helping to balance digestion, aid in Vitamin production, improve immune function, brain function and mood, reduce the tendancy to form kidney stones and keep your skin radiant!!! This is just to name a few of the health benefits from feeding your microbiome's biodiversity and you can learn the key.
Kiwifruit – A Double Agent for Glycaemic Control and Nutrient Enhancement by...Kiwifruit Symposium
Dr John Monro, Principal Scientist at Plant & Food Research, New Zealand, presentation at 1st International Symposium on Kiwifruit and Health: http://www.kiwifruitsymposium.org/presentations/kiwifruit-double-agent-glycaemic-control-and-nutrient-enhancement/
A ripe kiwifruit is a luscious, sweet, carbohydrate-rich food – the kind of food that would be expected to raise blood glucose concentrations. However, kiwifruit is also nutrient dense and capable of promoting health in numerous ways.
In 1817, selenium (Se) was isolated for the first time by Berzelius. At that time little was known about its biological function, until its nutritional requirement was revealed about 140 years later by Schwarz and Foltz in 1957 (Mehdi et al., 2013). Since then, Se has been recognised as an essential trace element and its supplementation to farm animals has become a common practice worldwide, as Se deficiency increases susceptibility to various diseases and decreases productive and reproductive performances of farm animals (Lyons et al., 2007).
Nutritional properties of proteins by KGKIRTIGAUTAM11
Nutritional Properties of Proteins
Protein digestibility
The quality of a protein is related mainly to its essential amino acid composition and digestibility. Animal proteins are better quality than plant proteins. Proteins of major cereals and legumes are often deficient in at least one of the essential amino acids. While proteins of cereals, such as rice, wheat, barley and maize are very low in lysine & rich in methionine, those of legumes and oilseeds are deficient in methionine and rich or adequate in lysine.
• The process of digestion is defined as the ‘process by which macromolecules in food are broken down into their component small molecule subunits’.
• Protein digestion takes place in two different phases:
¤ In the stomach
¤ In the small intestine
• Both of these phases of digestion are based on several types of enzymes that are called proteinases and proteases
Several factors affect digestibility of proteins
Protein conformation: The structural state of a protein influences its hydrolysis by proteases. Native proteins are generally less completely hydrolyzed than partially denatured ones.
Antinutritional factors: Most plant protein isolates & concentrates contain trysin & chymotrypsin inhibitors & lectins. These inhibitors impair complete hydrolysis of legume & oilseed protein by pancreatic proteases. Lectins, which are glycoproteins, bind to intestinal mucosa cells & interfere with absorption of amino acids.
Binding: Interaction of proteins with polysaccharides and dietary fibre also reduces the rate and completeness of hydrolysis.
Processing: Proteins undergo several alterations involving lysyl residues when exposed to high temperature and alkaline pH. Such alterations reduce their digestibility, reaction of reducing sugars with α amino group also decrease digestibility of lysine
Diet, microbiota and the immune system: A gut feeling about type 1 diabetesLaura Berry
Presented at the 3rd Microbiome R&D and Business Collaboration Congress: Asia. To find out more, visit: www.global-engage.com
Eliana Mariño, Head of the Immunology and Diabetes Laboratory at Sydney University, discusses her finding that autoimmune diabetes in NOD mice correlated with fecal concentrations of the short chain fatty acids (SCFAs) acetate and butyrate.
Moving into the Post-MetagenomicEra of Gut Microbiome ResearchJonathan Clarke
Julian Marchesi's presentation slides from our previous Microbiome R&D and Business Collaboration Forum. For information about this years event please visit http://www.globalengage.co.uk/microbiota.html
Feel Better Already! Microbiome Health.
Helping to balance digestion, aid in Vitamin production, improve immune function, brain function and mood, reduce the tendancy to form kidney stones and keep your skin radiant!!! This is just to name a few of the health benefits from feeding your microbiome's biodiversity and you can learn the key.
Kiwifruit – A Double Agent for Glycaemic Control and Nutrient Enhancement by...Kiwifruit Symposium
Dr John Monro, Principal Scientist at Plant & Food Research, New Zealand, presentation at 1st International Symposium on Kiwifruit and Health: http://www.kiwifruitsymposium.org/presentations/kiwifruit-double-agent-glycaemic-control-and-nutrient-enhancement/
A ripe kiwifruit is a luscious, sweet, carbohydrate-rich food – the kind of food that would be expected to raise blood glucose concentrations. However, kiwifruit is also nutrient dense and capable of promoting health in numerous ways.
In 1817, selenium (Se) was isolated for the first time by Berzelius. At that time little was known about its biological function, until its nutritional requirement was revealed about 140 years later by Schwarz and Foltz in 1957 (Mehdi et al., 2013). Since then, Se has been recognised as an essential trace element and its supplementation to farm animals has become a common practice worldwide, as Se deficiency increases susceptibility to various diseases and decreases productive and reproductive performances of farm animals (Lyons et al., 2007).
Nutritional properties of proteins by KGKIRTIGAUTAM11
Nutritional Properties of Proteins
Protein digestibility
The quality of a protein is related mainly to its essential amino acid composition and digestibility. Animal proteins are better quality than plant proteins. Proteins of major cereals and legumes are often deficient in at least one of the essential amino acids. While proteins of cereals, such as rice, wheat, barley and maize are very low in lysine & rich in methionine, those of legumes and oilseeds are deficient in methionine and rich or adequate in lysine.
• The process of digestion is defined as the ‘process by which macromolecules in food are broken down into their component small molecule subunits’.
• Protein digestion takes place in two different phases:
¤ In the stomach
¤ In the small intestine
• Both of these phases of digestion are based on several types of enzymes that are called proteinases and proteases
Several factors affect digestibility of proteins
Protein conformation: The structural state of a protein influences its hydrolysis by proteases. Native proteins are generally less completely hydrolyzed than partially denatured ones.
Antinutritional factors: Most plant protein isolates & concentrates contain trysin & chymotrypsin inhibitors & lectins. These inhibitors impair complete hydrolysis of legume & oilseed protein by pancreatic proteases. Lectins, which are glycoproteins, bind to intestinal mucosa cells & interfere with absorption of amino acids.
Binding: Interaction of proteins with polysaccharides and dietary fibre also reduces the rate and completeness of hydrolysis.
Processing: Proteins undergo several alterations involving lysyl residues when exposed to high temperature and alkaline pH. Such alterations reduce their digestibility, reaction of reducing sugars with α amino group also decrease digestibility of lysine
Diet, microbiota and the immune system: A gut feeling about type 1 diabetesLaura Berry
Presented at the 3rd Microbiome R&D and Business Collaboration Congress: Asia. To find out more, visit: www.global-engage.com
Eliana Mariño, Head of the Immunology and Diabetes Laboratory at Sydney University, discusses her finding that autoimmune diabetes in NOD mice correlated with fecal concentrations of the short chain fatty acids (SCFAs) acetate and butyrate.
Moving into the Post-MetagenomicEra of Gut Microbiome ResearchJonathan Clarke
Julian Marchesi's presentation slides from our previous Microbiome R&D and Business Collaboration Forum. For information about this years event please visit http://www.globalengage.co.uk/microbiota.html
Obesity is one of the most serious life
threatening health problems of the 21st century
which affects nearly 300 million people
worldwide that in turn would trigger additional
pathologies such as cardiorespiratory
dysfunctions, cancer, gastrointestinal
disturbances, and type2 diabetes mellitus.
Obesity has a multifactorial nature resulting
from genetic, physiological, behavioural, and
environmental factors that lead to an imbalance
between energy intake and expenditure.
However, the key to success in tackling this
problem lies in prevention and this in itself
mandates a rigorous understanding of the
physiology of weight control and the
pathogenesis of obesity. Conventional therapies
such as lifestyle modification (diet and exercise)
recommended as the cornerstone of obesity
management.
Chapter 6Protein1Define the composition of proteinJinElias52
Chapter 6
Protein
1
Define the composition of protein.
Describe how the composition of protein differs from that of carbohydrate and lipids.
Define essential and nonessential amino acids.
Distinguish between complete proteins and incomplete proteins.
Learning Objectives (1 of 2)
Discuss how protein is digested, is absorbed as amino acids, and becomes available to cells.
List functions of protein.
Learning Objectives (2 of 2)
Food protein is the only source of amino acids.
Amino acids are absolutely necessary to make the thousands of proteins that form every aspect of the human body.
Role in Wellness
4
Proteins: organic compounds formed from chains of amino acids
Amino acids: compounds containing carbon, hydrogen, oxygen, and nitrogen
All the proteins required by plants and animals: made from 20 amino acids
Essential amino acids (EAAs)
Nonessential amino acids (NEAAs)
Amino acid pool
Structure of Protein (1 of 3)
5
Protein composition
Primary, secondary, tertiary, and quaternary structures
Peptide bonds
Denatured proteins: proteins whose structures’ shapes are changed by heat, light, acids, alcohol, or mechanical actions
Structure of Protein (2 of 3)
6
Structure of Protein (3 of 3)
Fig. 6.2 Peptide bonds.
7
Mouth
Site of only mechanical digestion of protein
Stomach
Stomach mucosa secretes pepsinogen (inactive form of pepsin, gastric protease) and hydrochloric acid (HCL)
Polypeptides result and pass to small intestine
Renin: important for protein digestion during infancy and early childhood
Protein as a Nutrient in the Body:
Digestion and Absorption (1 of 3)
8
Small intestine
Small intestine and pancreas produce trypsin, chymotrypsin, and carboxypeptidase.
Intestinal amino peptidase and dipeptidase result in hydrolysis to amino acids.
Absorption through intestinal wall by active transport requires vitamin B6.
Protein as a Nutrient in the Body:
Digestion and Absorption (2 of 3)
9
Summary of Protein Digestion and Absorption
Fig. 6.3 Summary of protein digestion and absorption. HCL, hydrochloric acid. (From Rolin Graphics.)
10
Anabolism and catabolism
Most protein functions are the result of anabolism (synthesis) in cells.
Catabolism (breakdown) begins in liver cells through deamination.
Hormonal effects occur.
Deamination
Liver conversion of ammonia to urea; excreted in urine
Metabolism (1 of 3)
11
Metabolism (2 of 3)
Fig. 6.4 The body’s equilibrium depends on a balance between the rates of protein breakdown (catabolism) and protein synthesis (anabolism). (Modified from Williams SR: Essentials of nutrition and diet therapy, ed 7, St Louis, 1999, Mosby.)
12
Protein excess
Increased deamination
Health effects: increased risk of coronary artery disease, some cancers, and osteoporosis
Metabolism (3 of 3)
13
Nitrogen-balance studies: amount of nitrogen entering body in comparison with amount excreted
Nitrogen equilibrium or zero nitrogen balance
Positive and negative nitrogen balance
Nitrogen Bal ...
1. The Rest of Chapter 41 Obesity Leptin Food Pyramid
2.
3.
4.
5.
6.
7. Parabiosis: mutant mouse surgically attached to wild type mouse weight loss. Leptin “cures” obesity in leptin deficient mice and in overfed mice. Leptin treatment of human diseases: Congenital leptin deficiency (rare) Lipodystrophy (inability to deposit fat in fat tissue) Leptin action: Hypothalamus (brain) Major area of action-arcuate nucleus Activates pathways that signal satiety and promotes energy expenditure
8. G. Food Pyramid http://www.washingtonpost.com/wp-srv/nation/daily/graphics/diet_042005.html