Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
80 Cards in this Set
- Front
- Back
Proteins |
Compounds composed of carbon, hydrogen, oxygen, and nitrogen atoms, arranged into amino acids linked in a chain. Some amino acids also contain sulfur atoms.
|
|
Amino Acids
|
Building blocks of proteins
|
|
What is the structure of a typical amino acid? |
Each contains an amino group, an acid group, a hydrogen atom, and a distinctive side group. all attached to a central carbon atom.
|
|
Nonessential Amino Acids |
Amino acids that the body can synthesize
|
|
Essential Amino Acids
|
Amino acids that the body cannot synthesize in amounts sufficient to meet physiological needs
|
|
Conditionally essential amino acids
|
an amino acid that is normally nonessential, but must be supplied by the diet in special circumstances when the need for it exceeds the body's ability to produce it
|
|
Peptide bond
|
a bond that connects the acid end of one amino acid to the amino end of another, forming a link in a protein chain
|
|
Dipeptide
|
two amino acids bonded together
|
|
Tripeptide
|
three amino acids bonded together
|
|
Polypeptide
|
many (ten or mor) amino acids bonded together
|
|
Hemoglobin
|
the globular protein of the red blood cells that carries oxygen from the lungs to the cells throughout the body
|
|
Denaturation
|
the change in a protein's shape and consequent loss of its function brought about by heat, agitation, acid, base, alcohol, heavy metals, or other agents
|
|
Pepsin
|
a gastric enzyme that hydrolyzes protein
|
|
Pepsinogen
|
the inactive form of pepsin that is activated by hydrochloric acid in the stomach
|
|
Proteases
|
enzymes that hydrolyze protein
|
|
Peptidase
|
a digestive enzyme that hydrolyzes peptide bonds
|
|
Proteomics
|
the study of the body's proteins
|
|
transcription
|
the process of messenger RNA being made from a template of DNA
|
|
Translation
|
the process of messenger RNA directing the sequence of amino acids and synthesis of proteins
|
|
Sickle-cell anemia
|
a hereditary form of anemia characterized by abnormal sickle- or crescent-shaped red blood cells. These cells interfere with oxygen transport and blood flow.
|
|
What are symptoms of sickle-cell anemia precipitated by? |
dehydration and insufficient oxygen (as may occur at high altitudes)
|
|
What are the symptoms of sickle-cell anemia?
|
hemolytic anemia (red blood cells burst), fever, and severe pain in the joints and abdomen
|
|
Gene expression
|
the process by which a cell converts the genetic code into RNA and protein
|
|
Matrix
|
the basic substance that gives form to a developing structure, in the body, the formative cells from which teeth and bones grow
|
|
Collagen
|
the protein from which connective tissues such as scars, tendons, ligaments, and the foundations of bones and teeth are made
|
|
Enzymes
|
proteins that facilitate chemical reactions without being changed int he process; protein catalysts
|
|
Fluid Balance
|
Maintenance of the proper types and amounts of fluids in each compartment of the body fluids
|
|
Edema
|
the swelling of body tissue caused by excessive amounts of fluid in the interstitial spaces; seen in protein deficiency (among other conditions)
|
|
Acids |
compounds that relase hydrogen ions in a solution
|
|
Bases
|
compounds that accept hydrogen ions in a solution
|
|
Acidosis
|
above-normal acidity in the blood and body fluids
|
|
Alkalosis
|
above-normal alkalinity (base) in the blood and body fluids
|
|
Antigens
|
substances that elicit the formation of antibodies or an inflammation reaction from the immune system. A bacterium, a virus, a toxin, and a protein in food that cause allergy are all examples of these.
|
|
Antibodies
|
large proteins of the blood and body fluids, produced by the immune system in response to the invasion of the body by foreign molecules (usually proteins called antigens). They combine with and inactive the foreign invaders, thus protecting the body.
|
|
Immunity
|
the body's ability to defend itself against diseases
|
|
Protein Turnover
|
the degradation and synthesis of protein
|
|
Amino Acid Pool
|
the supply of amino acids derived from either food proteins or body proteins that collect in the cells and circulating blood and stand ready to be incorporated in proteins and other compounds or used for energy
|
|
Nitrogen Balance
|
the amount of nitrogen consumed (N in) as compared with the amount of nitrogen excreted (N out) in a given period of time
|
|
Neurotransmitters
|
chemicals that are released at the end of a nerve cell when a nerve impulse arrives there. They diffuse across the gap to the next cell and alter the membrane of that second cell to either inhibit or excite it.
|
|
Deamination
|
removal of the amino (NH3) group from a compound such as an amino acid |
|
High Quality Proteins
|
dietary proteins containing all the essential amino acids in relatively the same amounts that human being require. They may also contain nonessential amino acids.
|
|
Protein Digestibility
|
a measure of the amount of amino acids absorbed from a given protein intak
|
|
Limiting Amino Acid
|
the essential amino acid found in the shortest supply relative to the amounts needed fro protein synthesis in the body.
|
|
What 4 amino acids are most likely to be limiting?
|
Lysine, Methionine, Threonine, Trytophan
|
|
Reference Protein
|
A standard against which to measure the quality of other proteins
|
|
Complementary Proteins
|
two or more dietary proteins whose amino acid assortments complement each other in such a way that the essential amino acids missing from one are supplied by the other
|
|
Protein-Energy Malnutrition (PEM)
|
a deficiency of protein, energy, or both, including kwashiorkor, marasmus, and instances in which they overlap
|
|
What is another name for Protein-kcalorie Malnutrition
|
Protein-Energy Malnutrition
|
|
Acute PEM
|
Protein-energy malnutrition caused by recent severe food restriction; characterize in children by thinness for height (wasting)
|
|
Chronic PEM
|
protein-energy malnutrition caused by long-term food deprivation; characterize in children by short height for age (stunting)
|
|
Marasmus
|
a form of PEM that results from a severe deprivation, or impaired absorption, of energy, protein, vitamins,and minerals
|
|
Kwahiorkor
|
a form of PEM that results either from inadequate protein intake or, more commonly, from infections.
|
|
Dysentery
|
an infection of the digestive tract that causes diarrhea
|
|
Whey protein
|
a by-product of cheese production; falsely promoted as increasing muscle mass. It is the water part of milk that separates from the curds.
|
|
Branched-chain Amino Acids
|
the essential amino acids leucine, isoleucine, and valine, which are present in large amounts in skeletal muscle tissues; falsely promoted as fuel for exercising muscles.
|
|
Chromosomes
|
structures within the nucleus of a cell made of DNA and associated proteins. Human beings have 46, in 23 pairs. Each one has many genes.
|
|
DNA
|
the double helix molecules of which genes are made
|
|
Epigenetics
|
the study of heritable changes in gene function that occur without a change in the DNA sequence
|
|
Gene Expression
|
the process by which a cell converts the genetic code into RNA and protein
|
|
Genes
|
sections of chromosomes that contain the instructions needed to make one or more proteins
|
|
Genetics
|
the study of genes and inheritance
|
|
Genomics
|
the study of all the genes in an organism and their interactions with environmental factors
|
|
Human Genome
|
the full complement of genetic material in the chromosomes of a person's cells
|
|
Microarray technology
|
Research tools that analyze the expression of thousands of genes simultaneously and search for particular gene changes associated with a disease
|
|
Mutation
|
a permanent change in the DNA that can be inherited
|
|
Nucleotide Bases
|
the nitrogen-containing building blocks of DNA and RNA - cytosine (C), thymine (T), uracil (U), guanine (G), and adenine (A). In DNA the base pairs are A-T and C-G and in RNA the base pairs are A-U and C-G
|
|
Nucleotides
|
the subunits of DNA and RNA molecules, composed of a phosphate group, a 5-carbon sugar (deoxyribose for DNA and ribose for RNA), and a nitrogen-containing base.
|
|
Nutritional Genomics
|
the science of how food (and its components) interacts with the genome.
|
|
Phenylketonuria
|
an inherited disorder characterize by failure to metabolize the amino acid phenylalanine to tyrosine
|
|
RNA
|
a compound similar to DNA, but it is a single strand with a ribose sugar instead of a deoxyribose sugar and uracil instead of thymine as one of its bases
|
|
How many essential amino acids are there for humans?
|
9
|
|
Name the 9 essential amino acids.
|
Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Trytophan, Valine
|
|
How many common amino acids are there?
|
20
|
|
How are proteins formed?
|
Chemically speaking, proteins are more complex than carbohydrates or lipids, being made of some 20 different amino acids. Cells link amino acids together in a series of condensation reactions to form peptide bonds which create proteins. The distinctive sequence of amino acids in each protein determines its unique shape and function.
|
|
What are the primary functions of protein in the body?
|
1) Building materials for growth and maintenance
2) Enzymes 3) Hormones (not all are protein, some are made from cholesterol) 4) Regulators of Fluid Balance 5) Acid-Base regulators 6) Transporters 7) Antibodies 8) A Source of Energy and Glucose |
|
What is the current RDA for protein?
|
0.8 g/kg/day
and 10-35% of energy intake |
|
When will a positive nitrogen occur?
|
when the body synthesizes more than it degrades - growing infants, children, adolescents, pregnant women, and people recovering from protein deficiency or illness
|
|
When will a negative nitrogen occur?
|
the body degrades more than it synthesizes and loses protein - people who are starving or suffering other severe stresses such as burns, injuries, infections, and fever
|
|
Name some high-quality protein foods
|
foods derived from animals - meat, fish, poultry, cheese, eggs, yogurt, and milk
Soy protein |
|
Name some low-quality protein foods
|
Corn protein and some other plant proteins
|