Macronutrients – Proteins

Dr. M. Volkan YILMAZ

 Proteins
Proteins are fundamental structural and functional elements within
every cell and undergo extensive metabolic interaction.

This widespread metabolic interaction is intimately linked to the

metabolism of energy and other nutrients.

Following water, protein is the next most abundant chemical

compound in the body. All cells and tissues contain proteins.
 Proteins
For an adult man who weighs 70 kg, about 16% will be protein, i.e.
about 11 kg.

A large proportion of this will be muscle (43%), with substantial

proportions being present in skin (15%) and blood (16%).

Half of the total is present in only four proteins: collagen,

haemoglobin, myosin, and actin, with collagen comprising about 25%
of the overall total.
Classification of Proteins
 Characteristics of Proteins
Proteins are the building block of cells and are essential for growth.

Proteins are essential for repairing tissues and regenerating cells.

The body cannot synthesize proteins from CHO and fats.

The body does not have a protein store, only a short protein reserve
for emergencies.

Proteins must be taken with diet.

Proteins are big molecules and when hydrolyzed, they split into amino
acids with a simpler structure.
 Amino Acids
An amino acid is an organic molecule that is made up of a basic amino
group (−NH2), an acidic carboxyl group (−COOH), and an
organic R group (or side chain) that is unique to each amino acid.

Amino acids function as the building blocks of proteins.

Proteins are formed as a result of the binding of amino acids by

peptide bonds.

The aa sequence in the peptide chain constitutes the characteristic of

that protein.
Amino Acids
Amino Acids
 Body Proteins
Structural proteins (collagen)

Contractile proteins (proteins that contract muscles and secretory cells)

Antibodies (plasma immunoglobulins)

Hormones (insulin, growth hormone)

Enzymes (amylase, lipase, catalase)

 Protein Sources and Quality
All animal and vegetable foods contain protein, but their amounts and
Essantial Amino Acids (EAAs) ratios are different.

The EAA ratios of protein in animal foods are suitable for the body's
needs.

Some EAA is less than necessary in plant foods. The least EAA is called
"limited EAA".

It is easier and faster for proteins with the proper ratio of EAA to
convert to body protein.
 Protein Sources and Quality

Animal foods
The digestion rate of proteins in meat, milk, cheese, eggs, chicken and
fish is 90-100%.

Plant foods
The digestion rate of cereal proteins is 79-90%
The digestion rate of legume proteins 69-90%

Reference Protein
The digestion rate of egg and breastmilk proteins 100%
 Protein Sources and Quality
Essential aa content in plant foods may not always meet the needs.

Consumption of plant foods mixed with each other will increase the
protein quality.

Example: Lysine in wheat and sulphurous amino acids in legumes are

limited.

Stewed dry beans + bulgur pilaf --- Increases the protein quality of the
diet.
Protein Content of Selected Foods
(g/100g food)

Legumes 20-25 g/100g

Meat, Poultry, Fish 15-25 g/100g
Cheese 15-25 g/100g
Eggs 12-13 g/100g
Grains 8-12 g/100g
Milk 3-4 g/100ml
Fresh Vegetables 1-2 g/100g
Fresh Fruits 0,5-1g/100g

Quality of Protein is also important!!!

Digestion and Absorbtion of Proteins

Imbalance between amino acids

negatively affects absorption.

Aa absorption is affected by food

processing (Maylard reaction)
 Metabolism of Proteins
There is no free aa storage in the body.

Cellular proteins meet the requirement by forming a specific aa pool.

Absorbed amino acids contribute to the amino acid pool of the body,
from which all proteins are synthesized.

The proteins of the body exist in a ‘dynamic state’ as they are

constantly turning over through the processes of protein synthesis and
degradation

Protein exchange is more effective in blood proteins, IB mucosa,

pancreas, liver and kidney tissues.

There is less change in muscle and brain tissue.

Metabolism of Proteins
Amino acids are added to the pool from the
degradation of body proteins and also from
dietary protein, following digestion and
absorption.

There is the continuous breakdown of amino

acids, with energy being made available when the
carbon skeleton is oxidized to water and CO2.

The amino group goes to the formation of urea.

Although urea is an end-product of mammalian

metabolism, a significant proportion of the
nitrogen is salvaged for further metabolic
interaction following hydrolysis of urea by the
flora resident in the colon.
 Protein Intake
12-15% of Daily Energy should be taken from proteins!!!

Calculation!!
Please calculate your recommended protein intake in
grams from energy requirements that you calculated last
week!

Example: 3000 kkal x 0,15 = 450 kkal

450 kkal / 4 kkal/g = 112,5 g proteins
Factors Effecting Protein Requirements
Age

Gender

Body size

Pregnancy

Lactating

Disease state

Athletes and workers

 Causes of Protein Deficiencies
Insufficient intake
- poverty
 Causes of Protein Deficiencies
Insufficient intake
- Lack of Knowledge of Health Nutrition

- Trend diets

- Vegan Nutrition (Studies show that especially women of

childbearing age should be careful for the health of both
themselves and the baby while eating vegan.)

- Lack of Knowledge of Appetite

 Causes of Protein Deficiencies
- Digestive or absorption disorder (Celiac disease, inflammatory
bowel diseases, etc.)

- Kidney disease. protein loss in urine due to (Nephrotic Syndrome)

- Losses in cases with chronic bleeding (such as Ulcerative Colitis)

- Protein loss from wound leakage in burns

- Liver failure (albumin production decreases)

- The use of proteins to provide energy as a result of insufficient total

energy and CHO intake in the diet
 Effects of Protein Deficiencies
- Growth slows and gradually stops (Wasting and Stunting)

- There is a delay in mental development (Lower IQ and decline in

academic success)

- Resistance to diseases decreases. (Social and Economic burden)

- Diseases are becomes more severe. (Social and Economic burden)

- Working power decreases. (Economic burden)

 Malnutrition
In Children

- Chronic Protein Malnutrition

(Kwashiorkor)

- Protein + Energy Malnutrition

(Marasmus)
 Effects of Protein Deficiencies
- 52 million children under the age of 5 are undernurished, 17 million
children are extremely undernurished

- 155 million children are stunted

- 45% of deaths in children under the age of 5 are associated with

malnutrition
In Turkey?
 High Protein Weight Loss Diets
(Karatay, Atkins, Zone, Dukan, and Ketogenic diets)
For most healthy people, a high-protein diet generally isn't harmful, particularly
when followed for a short time.

Such diets may help with weight loss by making you feel fuller.

If you want to follow a high-protein diet (which is not recommended), choose your
protein wisely. Good choices include soy protein, beans, nuts, fish, skinless
poultry, lean beef and low-fat dairy products.

Avoid processed meats.

 High Protein Weight Loss Diets
(Karatay, Atkins, Zone, Dukan, and Ketogenic diets)

Several health problems may result if a high-protein diet is followed for an

extended time:

•Some high-protein diets restrict carbohydrate intake so much that they can result
in nutritional deficiencies or insufficient fiber, which can cause problems such as
bad breath, headache and constipation.

•Some high-protein diets include foods such as red meat and full-fat dairy
products, which may increase your risk of heart disease.

•A high-protein diet may worsen kidney function in people with kidney disease
because your body may have trouble eliminating all the waste products of protein
metabolism.
 Take home messages!!
• Protein is the most important macronutrient for the body to continue its
functions.

• Proteins are large molecules made up of amino acids.

• Protein requirement depends of protein quality of a diet (which is about

abundance of EAA)

• Food security and malnutrition is still a big worldwide problem.

• High protein weight loss diets are not recommended because of several
health concerns.