Protein: Amino Acids

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Protein and Amino Acids

Protein: a compound composed of C, H, O and N atoms, arranged into amino acids linked in a chain. Amino acid: a building block of protein, a compound containing amino group and an acid group attached to a central carbon atom.

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Structure of Amino Acids

Central C is connected to three compounds: amino group (NH2), acid group (COOH), and hydrogen (H). Central C is also another atom or group of atoms that varies one amino acid to another.

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Structure of Amino Acids

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20 Amino Acids
G A L M F W K Glycine Alanine Leucine Methionine Phenylalanine Tryptophan Lysine Gly Ala Leu Met Phe Trp Lys P V I C Y H R Proline Valine Isoleucine Cysteine Tyrosine Histidine Arginine Pro Val Ile Cys Tyr His Arg

Q
E S

Glutamine
Glutamic Acid Serine

Gln
Glu Ser

N
D T

Asparagine
Aspartic Acid Threonine

Asn
Asp Thr

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Aromatic Amino Acids

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Amino Acid Sequence

Dipeptide: two amino acids bonded together by peptide bond. Tripeptide: three amino acids bonded together by peptide bond. Polypeptide: many (ten or more) amino acids bonded together by peptide bond.

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Amino Acid Sequence

Oligopeptide: an intermediate string of between four to ten amino acids bonded by peptide bond. Peptide bond: a bond between amine group of one and carboxyl group of another amino acid.

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Amino Acid Sequence

Myosin Light Chain (pork)
1 31 61 91 121

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tgeckitlsq 30 lgnpsneemn 60 dqgsyedfve 90 vlatlgekmk 120 eafvkhimsi 150

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Structure of Protein

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Structure of Protein

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Protein Synthesis

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Complete and Incomplete Proteins

Complete proteins, meaning that all indispensable AAs are present. Incomplete proteins, meaning that one or more of the indispensable AAs was absent.

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Dispensable and Indispensable Amino Acids

Dispensable
alanine glutamic acid aspartic acid Glycine serine proline glutamine(a) asparagine cysteine (b) tyrosine (b)

Indispensable
Lysine isoleucine (c) leucine (c) valine Histidine Threonine Methionine Phenylalanine tryptophan

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Dispensable and Indispensable Amino Acids

a. Conditionally indispensable under times of severe bodily stress b. Conditionally indispensable if methionine and phenylalanine are not available c. Leucine, isoleucine, and valine are called branch chain amino acids (BCAAs) because of their structure.

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Complex proteins
Lipoproteins contain lipid subunits in addition to the amino acid. Glycoproteins contain carbohydrate subunits. Phosphoproteins contain phosphoric acid, and nucleoproteins contain nucleic acids. Some proteins have important smaller molecules, known as prosthetic groups, attached to their surfaces.

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Enzymes: A Function of Protein

Protein catalysts Enzymes are protein molecules that regulate the metabolism of proteins, carbohydrates and fats.

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Roles of Protein
Fluid and acid-base balance, Antibodies and hormones, Nutrient transportation, Blood clotting, Muscle contraction, Blood vessel expansion, Contraction to maintain normal blood pressure, Connective tissues, Visual pigments

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Biologically Active Peptides

Peptides that are inactive in the sequence of the parent protein, but can be released during enzymatic digestion or food processing, and have health benefits to the body.

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Biologically Active Peptides

Antihypertensive activity, Antibacterial activity, Mineral-binding activity, Enhancement of intestinal activity

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Peptide Sequences Showing Antihypertensive Effect

Milk protein (casein, sour milk, whey protein) Poultry (chicken muscle, ovalbumin) Several kinds of fish (sardine, bonito, salmon) Porcine skeletal muscle protein (actin, myosin, troponin)

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Protein Quality
Essential amino acid: an amino acid that the body cannot synthesize in amounts sufficient to meet physiological need. Non essential amino acid: an amino acid that can be synthesized in the body.

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Protein Quality
Complete protein: a protein containing all the essential amino acids in human nutrition in amounts of adequate for human use. High-quality protein: an easily digestible complete protein that amino acids fit the protein needed by human body.

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Protein Quality
Limiting amino acid: the essential amino acid found in the shortest supply relative to the amounts needed for protein synthesis in the body. Digestibility: the measure of the amount of amino acids absorbed from protein intake.

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Protein Digestibility
Food source Egg Milk and cheese Mixed US diet Protein digestibility (%) 97 97 96

Peanut butter
Meat and fish Whole wheat Oatmeal Soybeans Rice
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95
94 86 86 78 76
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Protein Quality
Reference protein: egg protein is used as a standard against which to measure the quality of other proteins.

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Protein Quality
Reference protein: egg protein is used as a standard against which to measure the quality of other proteins. Nitrogen balance: the amount of nitrogen consumed (N-in) as compared to the amount of nitrogen excreted (N-out).

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Protein Quality
The average amino acid weight is about 6.25 times as much as the nitrogen it contains, so the scientists can estimate the amount of protein in a sample of food, body tissue, or excrete by multiplying the weight of nitrogen in by 6.25.

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Nitrogen Balance
Nitrogen equilibrium/zero nitrogen balance: N-in = N-out Positive nitrogen balance: N-in > N-out Negative nitrogen balance: N-in < N-out

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Measures of Protein Quality

Chemical score: a rating of the quality of a test protein arrived at by comparing its amino acid pattern with that of a reference protein.

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Reference Pattern for Chemical Score of Protein

Essential amino acids
Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine Total

Whole egg mg AA per g N

148 340 540 440 355 580 294 106 410 3,210

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Measures of Protein Quality

Biological value (BV): the amount of protein nitrogen that retained from a given amount of protein that has been digested and absorbed.
BV = [Food N (Fecal N Metabolic N) (Urinary N Endogenous N)] / [Food N (Fecal N Metabolic N)] x 100 BV = N retained / N absorbed x 100

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Biological Value of Proteins

Protein
Egg Milk Rice Beef, fish Corn Peanut flour Wheat gluten
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Biological Value
100 93 86 75 72 56 44
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Measures of Protein Quality

Net protein utilization (NPU): the amount of protein nitrogen that is retained from a given amount of protein nitrogen eaten. NPU = [Food N (Fecal N Metabolic N) (Urinary
N Endogenous N)] / Food N x 100 NPU = N retained / N intake x 100

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Measures of Protein Quality

Protein efficiency ratio (PER): the weight gained from protein intake. PER = Weight gain (g) / Protein intake (g)

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Protein-kCalorie Malnutrition
Kwashiorkor: a malnutrition caused by protein deficiency in the presence of adequate kcalories. Marasmus: a malnutrition caused by inadequate kcalories.

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Recommended Protein Intakes

RDA = 0.8 g/kg body weight. Factors are considered in establishing recommended protein intake:
Body weight Lean body

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Protein Sources
Animal foods Cereals Vegetables

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Protein Digestion and Absorption

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Digestion
Process that breaks down food into molecules small enough to absorb. Break polymers into monomers that are easier to absorb and that can be used to synthesize new polymers required by the organism.

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Absorption
Cells that line tract take up nutrients Nutrients move to cells where they are Incorporated into the cells Converted to energy which may be used immediately or stored until needed

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Di dalam Mulut
Tidak terjadi digesti protein yang signifikan di dalam mulut, hanya membasahi jaringan konektif (protein kolagen). Distimulasi dengan timbulnya bau, indra penglihatan dan rasa, atau pemikiran mengenai makanan, menyebabkan saliva tersekresi. Saliva mengandung: mucin (a glycoprotein lubricant), amylase (untuk memecah KH dan glikogen)

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Di dalam Lambung (Stomach)

Distimulasi dengan aliran makanan, menyebabkan neurotransmitters acetylcholine dan histamine dihasilkan oleh sel-sel dalam lambung (stomach) Distimulasi dengan adanya makanan di dalam lambung, mengakibatkan hormone gastrin tersekresi. Kombinasi acetylcholine, histamine dan gastrin menyebabkan cairan lambung (gastric juices) tersekresi. mucin selalu disekresikan dalam stomach HCl - pH 0.8-2.5 (disekresikan parietal cells) pepsinogen (zymogen, disekresikan oleh chief cells) gastric lipase (enzyme yang meemecah lemak, tetapi aktif di intestine) Protein terdenaturasi akibat pH rendah Nilai pH yang rendah berfungsi sebagai antiseptik, dan membunuh bakteri dan sel asing.

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Digesti dalam lambung

Zymogen Pepsinogen (MW=40,000) yang dihasilkan di dalam lambung diaktivasi oleh adanya enzim pepsin dan asam lambung. Pepsinogen memiliki 42 potongan asam amino untuk menjadi enzim pepsin (MW=33,000) dan fragmen peptida yang akan terdegradasi. Pepsin akan mendigesti secara parsial dengan memotong ikatan peptida pada ujung N asam amino aromatis (Phe, Tyr, Trp)

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Digesti dalam Duodenum

Cairan lambung yang disebut Chyme masuk ke duodenum, pH rendah memicu sekresi hormon secretin dalam darah. Asam amino menstimulasi sekresi cholecystokinin. Secretin menstimulasi pankreas untuk mensekresikan bicarbonat ke dalam usus kecil (small intestine), (pH changes to about 7). Cholecystokinin menstimulai sell exocrine pancreas untuk mensekresikan trypsinogen, chymotrypsinogen dan procarboxypeptidase ke dalam intestine. (Sel exocrine juga mengandung protein trypsin inhibitor untuk melindungi diri dari free trypsin).

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Digesti dalam Duodenum

Sel-sel intestinal mensekresikan enzim yang disebut enteropeptidase yang bertugas pemotongan trypsinogen menjadi trypsin. Trypsin merubah chymotrypsinogen menjadi chymotrypsin, procarboxypeptidase menjadi carboxypeptidase dan proelastase menjadi elastase (belum diketahui asal-nya dari mana), dan trypsinogen menjadi trypsin. Trypsin memotong peptida pada ujung karboksil asam amino Lys dan Arg. Chymotrypsin memotong ujung karboksil asam amino aromatis Phe, Tyr dan Trp. Enzim yang membutuhkan Zn.

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Digesti dalam Duodenum

Carboxypeptidase memotong semua asam amino pada fragmen yang masih memiliki satu asam amino pada ujung karboksil (akan memotong pada sisi ujung N dari ujung C asam amino). Elastase memotong derivat asam amino, desmosine. Aminopeptidase merupakan sekresi sel usus halus dan bertugas memotong ujung N asam amino pada semua peptida. Banyak protein terdigesti secara sempurna menjadi asam amino, diserap dan kemudian diangkut ke dalam darah menuju sel-sel dalam tubuh.

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Digesti dalam Duodenum

Keratin dan protein fibrosa lainnya sulit untuk didigesti (hanya lewat). Kebanyakan protein tanaman tertutup selulosa dan tidak dapat didigesti.

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Component of Gastrointestinal System

Mouth Oral cavity Tongue Pharynx Salivary Glands Esophagus Stomach Liver Gall Bladder Pancreas Small Intestine Large Intestine Rectum Anus

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Oral Cavity
Food enters the mouth and is reduced in size by teeth and tongue. Salivary glands secrete saliva which
Lubricates Buffers Contains antimicrobial substances Contains amylase to digest starch

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Swallowing
Food passes to pharynx which contains both trachea and esophagus Epiglottis prevents food from entering trachea Food passes through esophagus into the stomach

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Stomach
Stores and digests food Contains pits leading to Gastric glands with three types of cells:
Mucous cells - produce mucous which lubricates and protects lining. Parietal cells - secrete hydrochloric acid Chief cells - secrete pepsinogen

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Small Intestine
Receives food from stomach Bile from liver via the Gall bladder (kantung empedu) Enzymes from pancreas Site of most digestion Site of most absorption

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Duodenum
First 25 cm of small intestine Receives enzymes from pancreas Neutralizes acid from stomach Site of most chemical changes in food

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Enzymes
Fat + bile and lipase = Fatty acids + glycerol Starch + Amylase = simple sugars Maltose + maltase = glucose + glucose Sucrose + sucrase = glucose + fructose Lactose + lactase = glucose + galactose Protein + protease = amino acids

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Pancreas
Releases critical enzymes for digestion Neutralize acid by releasing bicarbonate Insufficient pancreatic function can lead to starvation

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Liver
Produces bile No digestive enzymes, but contains bile salts Emulsifies fats Made from cholesterol Stored in Gall Bladder

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Enzymatic Action - Carbohydrates

Starch broken down into the disaccharide , maltose, by pancreatic amylases. Disaccharides converted to monosaccharides
Maltose is hydrolyzed by Maltase to give Glucose + Glucose Sucrose is hydrolyzed by Sucrase to give Glucose + Fructose Lactose is hydrolyzed by Lactase to give Glucose + Galactose

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Absorption
Following enzymatic action in the duodenum, food is absorbed in the remainder of the small intestine Has a very large surface area Contains Villi and microvilli Rich in capillaries and lymph vessels

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Large Intestine
Material not be digested or absorbed passes into the large intestine. 90% of the water is absorbed into blood Some vitamins are produced by bacteria and are absorbed Residue is stored in rectum Eliminated through the anus

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How are proteins absorbed?

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How are proteins absorbed?

The absorptive cells of the small intestine can only absorb individual amino acids, dipeptides or tripeptides. Once transported inside the cells all di/tripeptides are broken down into individual amino acids by proteases within the cells. Like monosaccharides, the amino acids are transported out of the absorptive cells and diffuse into the capillaries to move into general circulation.

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THANK YOU

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