Nutrition and Metabolism [FBTD2217]

Rike Tri Kumala Dewi, MSi

Week 4
Protein and Health
 Objectives:

1. Digestion, absorption, and transport of Protein

2. Roles of protein in the body
3. Health effects and recommended intakes of
protein

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 Introduction

 Proteins are made up of about 20 common amino acids. The first

are the essential amino acids for human beings (those the body
cannot make—that must be provided in the diet).

 The second are the nonessential amino acids. In special cases,

some nonessential amino acids may become conditionally
essential. In a newborn, for example, only five amino acids are
truly nonessential; the other nonessential amino acids are
condition­ally essential until the metabolic pathways are
developed enough to make those amino acids in adequate
amounts.

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 Amino Acids
Essential Nonessential
Amino Acids Amino Acids
Histidine Alanine
Isoleucine Arginine
Leucine Asparagine
Lysine Aspartic acid
Methionine Cysteine
Phenylalanine Glutamic acid
Threonine Glutamine
Tryptophan Glycine
Valine Proline
Serine
Tyrosine

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Examples of Amino Acids

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Ob. 1
 Proteins

• Peptide bonds link amino acids

– Condensation reactions
• Amino acid sequencing
– Primary structure—chemical bonds
– Secondary structure—electrical attractions
– Tertiary structure—hydrophilic and hydrophobic
– Quaternary structure—two or more polypeptides

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Example: The Structure of Hemoglobin

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Ob. 1
Condensation of Two Amino Acids to Form a
Dipeptide

An OH group from the acid end A peptide bond (highlighted in red)

of one amino acid and an H forms between the two amino acids,
creating a dipeptide.
atom from the amino group of
another join to form a molecule
of water.

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Ob. 1
 Protein Digestion

• Mouth
• Stomach
– Pepsinogen to pepsin
• Small intestine
– Hydrolysis reactions
– Peptidase enzymes

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Protein Digestion in the GI Tract

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Ob. 1
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 Protein Absorption

• During absorption, amino acids are

transported by specific carriers to intestinal
cells used for energy to synthesize needed
compounds.
• Amino acids unused by these cells are
tansported to the liver through capillaries.

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 Protein’s Role in DNA

• Uniqueness of each person

– Amino acid sequences of proteins
 Genes—DNA : amino acid sequences
• Diet
– Adequate protein
 Essential amino acids

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Protein Synthesis

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Ob. 2
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 Gene Expression

• Gene expression and protein synthesis

– Capability of body cells
– Each type of cell makes only the protein it needs,
example: pancreatic cell express insulin, the other
cell do not. Similarity, the cells of the pancreas do
not make the protein hemoglobin, which is
needed only by the red blood cells.
• Dietary influence on gene expression
– Disease development

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 Sequencing Error
Sequencing errors The
sequence of amino
acids in each protein
determines its shape,
which supports a
specific function. An
error in the amino acid
sequence results in an
altered protein

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Ob. 2
Proteins as Structural Materials and Enzymes

• Building blocks for most body structures

– Collagen matrix
 Filled with mineral crystals for bones or teeth calcium,
phosphorus, magnesium, fluoride
 Provides the material of ligaments and tendons
 Gives the strengthening “glue” between the cells of the
artery walls
• Replacement of dead or damaged cells
• Enzymes
– Break down, build up, and transform substances
– Catalysts

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 Roles of Proteins
Hormones
Messenger molecules: Ex: Pancrease release insulin to stimulate the
conversion of glucose into glycogen
Transported in blood to target tissues
Regulators of fluid balance
Edema  Critical illness and protein malnutrition can cause plasma
proteins leak out of the blood vessels into the spaces between the cells.
Because proteins attract water, fluid accumulates and causes swelling.

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Ob. 2
 Roles of Proteins
Acid–base regulators  called as a buffer in the body
Attract hydrogen ions (Protein has negative charge ingteract with hydrogen ion which has positive charge)
Buffer: releasing and accepting hydrogen ion
Normal pH in body : 7.35 and 7.45. Outside this range, either acidosis or alkalosis can lead coma or death.

Transporters
Hemoglobin carries oxygen from the lungs to the cells
Lipoprotein carries lipid around the body
Protein captures iron in intestinal cell to carrying it into bloodstream

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Ob. 2
An Example of a Transport Protein

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Ob. 2
 More Protein Roles

• Antibodies
– Defend body against disease
– Without sufficient protein, the body cannot maintain its army of
antibodies to resist infectious diseases.
– Specificity
 Immunity—memory
• Source of energy and glucose
– Starvation and insufficient carbohydrate intake
• Other roles
– Blood clotting  through Fibrin (insoluble mass of protein fiber)
– Vision  through opsin (protein’s eyes)

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 Protein Functions in the Body
TABLE 6-3 Protein Functions in the Body

Structural materials Proteins form integral parts of most body tissues and provide strength and shape to
skin, tendons, membranes, muscles, organs,
and bones.
Enzymes Proteins facilitate chemical reactions.

Hormones Proteins regulate body processes. (Some, but not all, hormones are
proteins.)
Fluid balance Proteins help to maintain the volume and composition of body fluids.

Acid-base balance Proteins help to maintain the acid-base balance of body fluids by
acting as buffers.
Transportation Proteins transport substances, such as lipids, vitamins, minerals, and oxygen,
around the body.
Antibodies Proteins inactivate foreign invaders, thus protecting the body against
diseases.
Energy and glucose Proteins provide some fuel, and glucose if needed, for the body's energy needs.

Other The protein fibrin creates blood clots; the protein collagen forms scars; the protein
opsin participates in vision.

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Ob. 2
 Health Effects of Protein

• High quality protein : provide enough of all the essential

amino acids needed to support the body’s work.
• Two factors influences the protein quality:
1. Digestibility
• Most animal proteins is high (90 to 99 percent); plant
proteins are less digestible (70 to 90 percent for most,
but more than 90 percent for soy and other legumes).
2. Amino acid composition
• Dietary protein must supply at least the 9 essential amino
acids for synthesis protein. If too little, then it will be
limited

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 Complementary Proteins
• Plant proteins are lower quality than animal proteins, and plants
also offer less protein (per weight or measure of food).
• Legumes provide plenty of isoleucine (Ile) and lysine (Lys) but fall
short in methionine (Met) and tryptophan (Trp). Grains have the
opposite strengths and weaknesses, making them a perfect match
for legumes.

Ile Lys Met Trp

Legumes yes yes

Grains yes yes

Together yes yes yes yes

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Ob. 3
 Health Effects of Protein

• Protein deficiency
– Consequences
– Protein-energy malnutrition
– Marasmus and kwashiorkor
• Heart disease
– Too much animal-protein intake will trigger to
heart disease. Why? (Key: saturated fat)
– Homocysteine levels
 Coffee’s role
 Homcysteine can be decreased by B6, B12,
Folate
– Arginine levels
 Can reduce efficiently the homosycstein
level, Ex soy, pumpkin, peanut, etc
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4326479/

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 Recommended Intakes of Protein

• DRI recommendations (of total food energy):

• Fat should contribute 20-35 %
• Carb 45-65 %of total food energy and
• Protein 10-35 %
• In a 2000-kcalorie diet, that represents 200 to 700 kcalories
from protein, or 50 to 175 grams
• RDA: 0.8 grams per kilogram of healthy body weight per
day.

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Thank You !

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