PROTEINS

Presented by: Ms. Aaditi S.

 INTRODUCTION
• Proteins are compounds composed of carbon,
hydrogen, oxygen , and nitrogen , which are
arranged as strands of amino acids .
• They play an essential role in the cellular
maintenance, growth, and functioning of the
human body. Serving as the basic structural
molecule of all the tissues in the body, protein
makes up nearly 17 percent of the total body
weight.
 AMINO ACIDS
• Proteins are made up of small units called amino
acids.
• Some 24 amino acids are stated to be needed by
human body of which 9 are called Essential Amino
Acids (EAA) because our body cannot synthesize
them in required amounts.
• So they must be obtained from dietary proteins.
 AMINO ACIDS CONT---
• The biochemical properties of amino acids
determine the role and function of protein in the
human body.
• Out of the twenty amino acids, eleven are
considered nonessential (or dispensable ), meaning
that the body is able to adequately synthesize
them, and nine are essential (or indispensable ),
meaning that the body is unable to adequately
synthesize them to meet the needs of the cell.
 ESSENTIALTHE  SEMI EAA
TWENTY AMINO ACIDS
AMINO ACID
• Leucine • Arginine
• Isoleucine • Tyrosine
• Histidine • Cystein
• Lysine • Glycine
• Tryptophan • Serine
• Phenylalanine  NON EAA
• Methionine • Glutamic acid
• Threonine • Aspartic Acid
• Valine • Alanine
• Proline
• Hydroxy proline
 CLASSIFICATION OF PROTEINS
• Proteins may be classified in three ways:
[Link] the basis of their structure
[Link] the basis of their quality
[Link] the basis of their Functions
i. Simple proteins: These proteins are made up of
amino acids only e.g. albumin in egg white.
ii. Conjugated proteins: These are the proteins
which are combined
CLASSIFICATION with a non-protein
BY STRUCTURE: They are classified in
molecules. [Link](Protein
three types: + Haem)
iii. Derived proteins: These are produced by the
actions of acids, heat & enzymes on native
proteins [Link] & polypeptides are
formed when digestive enzymes begin their
action on proteins.
 CLASSIFICATION BY QUALITY: They are classified
in three types
i. Complete proteins or first class proteins: These
proteins contain all essential amino acids in
sufficient portions & amounts to meet the body’s
[Link],milk,meat,fish & poultry are complete
proteins.
ii. Partially complete protein or second class
proteins: They do not contain all essential
amino acids in required
[Link],pulses,nuts & oilseeds are
partially complete proteins

iii. Incomplete proteins: They are deficient in a

lot of amino acids & are incapable for growth
& repair of body.
 Classification on the basis of
Functions:
• Structural Proteins
• Enzymes
• Hormones
• Respiratory Proteins
• Transport Proteins
• Contract Proteins
• Storage Proteins
• Toxins
i) Structural Proteins:
• From the component of the connective tissue, bone,
tendons, cartilage, skin, feathers, nail, hairs and horn.
• Most of them are fibrous proteins and are soluble in
water.
• E.g: Collagen, Keratin and Elastin.

ii) Enzymes:
• They are the biological catalysts.
• Enzyme reduce the activation energy of reactants
and speed-up the metabolic reactions in the cells.
• Most of them are globular conjugated proteins.
• Eg- DNA Polymerase, Nitrogenase, Lipase.
iii) Hormones:
•They include the proteinaceous hormones in
the cell.
•Eg- Insulin, Glucagon, ACH.

iv) Respiratory Pigments:

•They are colored proteins
•All of them are conjugated proteins and they
contain pigments (chrome) as their prosthetic
group.
•E.g- Haemoglobin, Myoglobin.
v) Transport Proteins:
•They transport the materials in the cells.
•They form channels in the plasma membrane.
•They also form one of the components of blood
and lymph in animals.
•Eg- Serum albumin.

vi) Contractile proteins:

•They are the force generators of muscles.
•They can contract with the expense of energy from
ATP molecules.
•Eg- Actin, Myosin.
Vii) Storage Proteins:
•They act as the store of metal ions and amino
acids in the cells.
•Found in seeds, egg and milk.
•Abundantly seen in pulses (legume seeds).
•Eg- Ferritin which stores iron, Casein,
Ovalbumin, Gluten of wheat.

viii) Toxins:
•They are toxic proteins
•Eg- Snake venom
 PROTEIN QUALITY: NUTRITIVE VALUE
• The quality of protein depends on the level at which
it provides the nutritional amounts of essential
amino acids needed for overall body health,
maintenance, and growth.
• Animal proteins, such as eggs, cheese, milk, meat,
and fish, are considered high-quality, or complete,
proteins because they provide sufficient amounts of
the essential amino acids.
 PROTEIN QUALITY: NUTRITIVE VALUE
Cont---
• Plant proteins, such as grain, corn, nuts, vegetables and
fruits, are lower-quality, or incomplete, proteins because
many plant proteins lack one or more of the essential
amino acids, or because they lack a proper balance of
amino acids.
• Incomplete proteins can, however, be combined to provide
all the essential amino acids, though combinations of
incomplete proteins must be consumed at the same time,
or within a short period of time (within four hours), to
obtain the maximum nutritive value from the amino acids.
Protein Processing: Digestion, Absorption,
and Metabolism

• The digestion of proteins take place in the

stomach & intestines.
• The proteolytic enzyme present in gastric juice is
called pepsin.
• It acts on proteins in an acid medium & hydrolyses
them to simpler compounds known as
polypeptides.
 Protein Processing: Digestion,
Absorption, and Metabolism Cont---

• In the intestine, proteolytic enzymes(trypsin,

chymotrypsin & peptidases) present in the
pancreatic & intestinal juices hydrolyse the
polypeptides to free amino acids,
• The amino acids are absorbed in the small
intestines & enter the blood circulation through the
portal vein.
• Blood carries them to all parts of the body.
 The metabolism of amino acids

• The chief use of protein is to provide material for

body building.
• Protein can also be used as body fuel.
• Excess protein & unsuitable protein are split up in
liver to form body fuel in the form of glucose &
secondly urea or nitrogenous waste matter. This
process is known as deamination of amino acids.
The metabolism of amino acids cont---
• The nitrogenous content of amino acids are
converted first into ammonia which combines with
carbonic acid & splits into urea & water in the liver.
• The glucose is either burnt or stored as required.
• The urea being useless is carried away by blood
stream & excreted by kidneys.
• The waste products of protein metabolism are urea,
uric acid & [Link] these protein wastes are
excreted by kidneys in the urine.
 PROTEIN FUNCTIONS
• GROWTH & BODY BUILDING: The primary function of
protein is the synthesis of body [Link] body tissues &
fluids except urine & bile are made up of protein.
• Proteins are the major constituent of muscles, organs,
endocrine glands & collagen.
• During periods of rapid growth additional proteins are
needed.
• MAINTENANCE OF WEAR & TEAR: Protein is
required by all age groups for continuous maintenance of
all body cells.
• Cells have a varying life span & protein is needed to replace
the old & worn out cells.
• REGULATORY FUNCTIONS: Certain amino acids &
proteins have highly specialized functions in the regulation
of body processes & protection against diseases. Their
regulatory functions are as follows:
a. Haemoglobin an iron containing protein in the red blood
cells, carries the oxygen to the tissues.
b. Plasma protein maintain water balance & regulates the
osmotic pressure in the body.
c. Antibodies are made up of proteins which protect us
by increasing the body’s resistance to diseases.
d. Energy: Proteins are a potential source of energy. Each
gram of protein yield on the average 4 kcal. If the diet
does not supply adequate calories from fats &
carbohydrates, the protein will be oxidized to meet the
energy needs of the body.
 Protein Requirement

• The recommended protein intake for an average adult is

generally based on body size: 0.8 grams per kilogram of
body weight is the generally recommended daily intake.
• The recommended allowance for an infant up to six months
of age, who is undergoing a period of rapid tissue growth,
is 2.2 grams per kilogram.
• Pregnant women need to consume an additional 30 grams
of protein above the average adult intake for the
nourishment of the developing fetus.
 Sources of protein.

• Protein foods are classified in two ways: complete

and incomplete. Complete proteins, which come
from animal sources such as chicken, fish, dairy and
soybeans, contain all the essential amino acids that
help build your muscle and body tissue.
• Good sources of protein include high-quality
protein foods, meat, poultry, fish, milk, egg, and
cheese, soybeans
 Sources of protein.
Cont---
• Incomplete proteins, found in plant foods, such as
grains, seeds, nuts, beans and vegetables, provide a
varying but limited array of amino acids. A greater
variety and amount of incomplete proteins must be
consumed to cover all the amino acids needed for
protein building.
• as well as prevalent low-quality protein foods, such
as legumes
 Sources of protein.
Cont---
• Food Protein content in
g/100g
• Eggs 12-14
• Meat, fish 18-20
• Milk fresh 3.5-4
• Milk dried skimmed 33-38
• Oilseeds & nuts 18-40
• Pulses 18-24
 DEFICENCIES
• Protein energy malnutrition is a disease of the poor ,
undernourished and chronically ill patient characterized
by the imbalance between the supply of nutrient and
energy and the body’s demand for them to ensure
growth, maintenance of health and function of the body.
• There are 3 types of PEM
• Marasmus – deficiency of both energy (carbohydrate) and
protein
• Kwashiorkor – deficiency of only protein
• An intermediate state of Marasmus and Kwashiorkor
• Malnutrition: A term used to refer to any condition in
which the body does not receive enough nutrients for
proper function. Malnutrition may range from mild to
severe and life-threatening. It can be a result of starvation,
in which a person has an inadequate intake of calories, or
it may be related to a deficiency of one particular nutrient
(for example, vitamin C deficiency). Malnutrition can also
occur because a person can not properly digest or absorb
nutrients from the food they consume, as may occur with
certain medical conditions. Malnutrition remains a
significant global problem, especially in developing
countries.
 CAUSES
• Both kwashiorkor (edematous PCM) and marasmus
(nonedematous PCM) are common in underdeveloped countries
and in areas in which dietary amino acid content is insufficient to
satisfy growth requirements. Kwashiorkor typically occurs at
about age 1, after infants are weaned from breast milk to a
protein-deficient diet of starchy gruels or sugar water, but it can
develop at any time during the formative years. Marasmus affects
infants ages 6 to 18 months as a result of breast-feeding failure,
or a debilitating condition such as chronic diarrhea.
Kwashiorkor occurs most commonly in areas of famine, limited
food supply, and low levels of education, which can lead to
inadequate knowledge of proper diet.
 CLASSIFICATION OF PEM
• GOMEZ’S CLASSIFICATION
• WATERLOW’S CALSSIFICATION
• GOMEZ’S CLASSIFICATION: It is based on weight retardation. It locates the
child on the basis of his/her weight in comparison with a normal child of the same
age. Its formula is:
Weight for age=Weight of the child x 100
Weight of a normal child of same age
Degrees of PEM are calculated as follows:
Weight between 90-110% = Normal nutritional status
Between 75-89% = 1ST degree (mild) malnutrition
Between 60 & 74% = 2ND degree (moderate) malnutrition
Between 60% = 3RD degree (severe) malnutrition
 MARASMUS
• DEFINITION: a form of
protein-energy malnutrition
predominantly due to
prolonged severe caloric
deficit, chiefly occurring in
the first year of life, with
growth retardation and
wasting of subcutaneous fat
and muscle.
 Signs and Symptoms of Protein energy malnutrition

• Most commonly occurs in children below 5 years and failure to thrive is a

common presentation.
• Marasmus
• Poor weight gain and weight loss
• Short in height for age – stunting
• Gross Muscle wasting and loss of subcutaneous fat
• Emaciated and looks like a baby monkey
• Irritable – doesn't allow to touch
• Apathy
• Anxiety
• Decreased responsiveness
• Behavioural changes
• No edema
• Wrinkled skin dry and loose – like tissue paper
• Loss of even buccal pad of fat.
• Kwashiorkor: DEFINITION

• Severe protein malnutrition,

especially in children after weaning,
marked by lethargy, growth
retardation, anemia, edema,
potbelly, skin depigmentation, and
hair loss or change in hair color.
 Kwashiorkor
Also called the disease of weaning as it appears during
the period of weaning in a child when the mother fails to
supplement the proteins required but feeds the cereals
and malt which are rich in carbohydrate but poor in
proteins
 Edema of the whole body especially belly – pot belly
 Moon facies
 Wasted muscles
 Retarded growth
 Psychomotor changes
 Hepatomegaly – fatty liver
 Hair changes – flag signs
 Skin changes – flaky paint appearance and mosaic skin
appearance
 Nail plates are thin, soft and fissured
EFFECTS OF EXCESSIVE INTAKE OF
PROTEIN
• An excessive intake of protein is used as energy or
converted to fat & stored as adipose tissue in
body.
• Excessive intake of protein increases the burden on
liver & kidneys to metabolize & excrete the
[Link] these organs are diseased toxic wastes
tend to accumulate in he body.
• A high intake of protein increases the loss of
calcium through urine.