Assignment on Protein in Quality (Nutritional Biochemistry-II, FTNS-4101)

Assignment on Protein In Quality

Course Name: Nutritional Biochemistry-II

Course Code: FTNS-4101

Submitted By: Submitted To:

Name: Md. Murad Ali Name: Md. Abdullah Al Mamun

Roll: ASH 1608068 M Assistant Professor

Year-04, Term- 01 Food Technology & Nutrition

Science
Session: 2015-16
NSTU

 Protein: any of a class of nitrogenous organic compounds that consist of large

molecules composed of one or more long chains of amino acids and are an essential part
of all living organisms, especially as structural components of body tissues such as
muscle, hair, collagen, etc., and as enzymes and antibodies. Proteins are
large biomolecules, or macromolecules, consisting of one or more long chains of amino
acid residues. Proteins perform a vast array of functions within organisms,
including catalysing metabolic reactions, DNA replication, responding to stimuli,
providing structure to cells and organisms, and transporting molecules from one location
to another.

Function of Protein:

1. Growth and Maintenance: Body needs protein for growth and maintenance of

tissues.
2. Causes Biochemical Reactions: Enzymes are proteins that aid the thousands of
biochemical reactions that take place within and outside of cells. The structure of
enzymes allows them to combine with other molecules inside the cell called
Assignment on Protein in Quality (Nutritional Biochemistry-II, FTNS-4101)

substrates, which catalyze reactions that are essential to metabolism. Some enzymes
require other molecules, such as vitamins or minerals, for a reaction to take place.

3. Acts as a Messenger: Some proteins are hormones, which are chemical messengers

that aid communication between cells, tissues and organs. They’re made and secreted
by endocrine tissues or glands and then transported in blood to their target tissues or
organs where they bind to protein receptors on the cell surface. Hormones can be
grouped into three main categories-protein and peptides, Steroids and Amines.
4. Provides Structure: Some proteins are fibrous and provide cells and tissues with
stiffness and rigidity. These proteins include keratin, collagen and elastin, which help
form the connective framework of certain structures in body.
5. Maintains Proper pH: Protein plays a vital role in regulating the concentrations of
acids and bases in blood and other bodily fluids.
Assignment on Protein in Quality (Nutritional Biochemistry-II, FTNS-4101)

6. Balances Fluids: Proteins regulate body processes to maintain fluid balance.

Albumin and globulin are proteins in blood that help maintain body’s fluid balance by
attracting and retaining water.
7. Bolsters Immune Health: Proteins help form immune-globulins, or antibodies, to
fight infection. Antibodies are proteins in blood that help protect body from harmful
invaders like bacteria and viruses. When these foreign invaders enter cells, body
produces antibodies that tag them for elimination 
8. Transports and Stores Nutrients: Transport proteins carry substances throughout
bloodstream — into cells, out of cells or within cells. The substances transported by
these proteins include nutrients like vitamins or minerals, blood sugar, cholesterol and
oxygen. For example, hemoglobin is a protein that carries oxygen from your lungs to
body tissues.  
9. Provides Energy: Proteins can supply your body with energy. Protein contains four
calories per gram, the same amount of energy that carbs provide. 

Food Sources:

Animal Sources: Meat, milk and milk products, egg, poultry, and fish.

Plant Sources: Tofu, tempeh, and edamame, Lentils, Chickpeas, Peanuts, Almonds,
Spirulina, Chia seeds, Potatoes,  dark-colored, leafy greens and vegetables.

Protein Requirement:

Methods for Determining Protein Quality of Foods:

Assignment on Protein in Quality (Nutritional Biochemistry-II, FTNS-4101)

Protein quality can be thought of in several aspects. It can measure the rate at which protein is
absorbed into the body, or the ratio of the amounts of nitrogen utilized by the body to the
amounts excreted. It could determine the amount of essential amino acids—those amino acids
that the body cannot produce—in the food, or how easily the protein is digested.

Several metrics have been developed in an effort to condense these qualitative terms into
easy-to-understand scores:

1. Protein Efficiency Ratio (PER)

2. Biological Value (BV)
3. Net Protein Utilization (NPU)
4. Protein Digestibility Corrected Amino Acid Score (PDCAAS)

Protein Efficiency Ratio (PER): Protein Efficiency Ratio determines protein quality by

measuring animal growth. In this rating, rats are fed a test protein and are measured for
weight gain vs. every gram of consumed protein. The computed value is then compared to a
standard value of 2.7, the value corresponding to casein protein's effect on growth. Any value
higher than 2.7 indicates an excellent protein source. However, this measure of growth in rats
does not strongly correlate to human growth. As other methods (below) were developed, this
ratio has become increasingly outdated.

Gain∈body mass ( gram )

PER=
Protein intake ( gram )

Biological value(BV): Biological Value determines protein quality by measuring how

efficiently the human body uses dietary protein. Specifically, BV measures the nitrogen
(largely obtained from dietary protein) that is retained in the body and theoretically used in
tissue and muscle formation, and divides it by total amount of nitrogen absorbed from dietary
protein. Since BV is a function of how much protein is absorbed and how much ends up
being utilized, the theoretical top score is 100. However, since whole egg (the best whole
food source of protein content) was originally set as the protein digestibility standard, it is
possible for processed protein sources like whey protein concentrate to exceed this value.
Assignment on Protein in Quality (Nutritional Biochemistry-II, FTNS-4101)

I −( F−Fe )−( U −Ue )

BV= ∗100
( I −( F−Fe ) )

Where I = Nitrogen intake

F = Faecal nitrogen lost on a test diet

Fe = Faecal nitrogen lost on a protein free diet

U= Urinary nitrogen on test diet

Ue = Urinary nitrogen on protein free diet

Net protein utilization (NPU): Net Protein Utilization aims to determine the percentage of
amino acids consumed that are eventually converted into proteins and utilized by the body.
To maximize NPU values, dietary protein sources must both be easy to digest and provide an
effective ratio of essential amino acids. NPU values are usually measured indirectly using
protein intake vs. nitrogen excretion.

Protein Digestibility Corrected Amino Acid Score (PDCAAS) : It measures protein

quality based on human essential amino acid requirements and our ability to digest it. The test
protein is compared to a standard amino acid profile and is given a score from 0-1, with a
score of 1.0 indicating maximum amino acid digestibility. Common protein supplements
(whey, casein, and soy) all receive 1.0 scores. Meat and soybeans (0.9), vegetables and other
legumes (0.7), and whole wheat and peanuts (0.25-0.55) all provide diminished protein
digestibility. PDCAAS is currently considered the most reliable score of protein quality for
human nutrition.

The formula for calculating the PDCAAS percentage is=

( mg of limiting amino acid∈1 g of test protein )

∗faecal true digestibility percentage
mg of same amino acid∈1 g of reference protein

Protein Deficiency:
Assignment on Protein in Quality (Nutritional Biochemistry-II, FTNS-4101)

 Protein deficiency is common among people who live in developing countries, those who
live in impoverished communities in developed countries and in the elderly who lack access
to nutritious food. Protein deficiency also affects people who are born with a genetic disorder
to produce certain proteins, and people with diseases that cause them to lose appetite and
experience muscle breakdown.

Marasmus: Marasmus is a disease caused by a severe deficiency of protein and calories that
affect infants and very young children, often resulting in weight loss and dehydration.
Marasmus can develop into starvation.

Signs and symptoms: The main symptom of marasmus is being underweight. Children with
this condition have lost a lot of muscle mass and subcutaneous fat. Subcutaneous fat is the
layer of fat just under the skin. Dry skin and brittle hair are also symptoms of marasmus.

In children with marasmus, the following can also occur:

 chronic diarrhea
 respiratory infections
 intellectual disability
 stunted growth

Seriously malnourished children may look older and have little to no energy or enthusiasm
for anything. Marasmus can also make children short-tempered and irritable, but this is
usually a more common symptom of kwashiorkor.
Assignment on Protein in Quality (Nutritional Biochemistry-II, FTNS-4101)

Kwashiorkor: Kwashiorkor is a disease caused by a severe deficiency of protein in diets that

contain calories mostly from carbohydrates such as yams, rice and bananas. It usually affects
older children. People with kwashiorkor appear puffy in the abdomen area from retention of
fluid.

Signs and Symptoms: The symptoms of kwashiorkor include:

 change in skin and hair color (to a rust color) and texture
 fatigue
 diarrhea
 loss of muscle mass
 failure to grow or gain weight
 edema (swelling) of the ankles, feet, and belly
 damaged immune system, which can lead to more frequent and severe infections
 irritability
 flaky rash
 shock

Amino Acids: Amino acids are organic compounds that combine to form proteins. Amino
acids and proteins are the building blocks of life. When proteins are digested or broken down,
amino acids are left.

Amino acids are classified into three groups:

1. Essential amino acids

2. Nonessential amino acids
3. Conditional amino acids

Essential Amino Acids: Essential amino acids cannot be made by the body. As a result, they
must come from food. The 9 essential amino acids are: histidine, isoleucine, leucine, lysine,
methionine, phenylalanine, threonine, tryptophan, and valine.
Assignment on Protein in Quality (Nutritional Biochemistry-II, FTNS-4101)

Nonessential Amino Acids: Nonessential means that our bodies produce an amino acid,
even if we do not get it from the food we eat. Nonessential amino acids include: alanine,
arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline,
serine, and tyrosine.

Conditional Amino Acids: Conditional amino acids are usually not essential, except in times
of illness and stress. Conditional amino acids include: arginine, cysteine, glutamine, tyrosine,
glycine, ornithine, proline, and serine.

Limiting Amino Acids: If a diet is inadequate in any essential amino acid, protein
synthesis cannot proceed beyond the rate at which that amino acid is available. This is called
a limiting amino acid. A deficiency of one or more amino acids will result in depressed
growth rate, poor feed conversion, un-thriftiness, or reduced reproductive performance. 

Amino Acid Toxicity: It occurs when the body cannot either metabolize or produce
certain amino acids which results in toxic accumulation of substances. It serious potentially
preventable effects on health and development including death.

Signs and Symptoms of Amino Acids Toxicity: Hyperphenylalaninemia (neurotoxic),

Microcephaly, Epilepsy, MR, behaviour problems.
Assignment on Protein in Quality (Nutritional Biochemistry-II, FTNS-4101)

Treatment: Diet: Reduce phenylalanine, low protein, supplement cofactors or essential

amino acids, Avoid fasting.

References:

1. https://www.healthline.com/nutrition/functions-of-protein#section9
2. https://www.medicalnewstoday.com/articles/321474.php
3. https://www.dietaryfiberfood.com/protein/food-sources-of-protein.php
4. https://labdoor.com/article/protein-quality-the-4-most-important-metrics
5. https://www.livestrong.com/article/269901-a-list-of-protein-deficiency-diseases/
6. https://medlineplus.gov/ency/article/002222.htm
7. https://projects.ncsu.edu/project/swine_extension/nutrition/nutritionguide/protein%20and
%20amino%20acids/protaa.htm
8. https://healthfully.com/491740-amino-acid-and-vitamin-toxicity.html
9. https://www.healthline.com/health/kwashiorkor#symptoms
10. https://www.healthline.com/health/marasmus#causes