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LAST TIME WE TALKED ABOUT DIETARY LIPIDS IN SPORT TODAY PROTEINS ARE INTRODUCED FOLLOWED BY DIETARY PROTEINS IN SPORTS ON 8 FEBRUARY

LECTURE 9 PROTEINS 4 FEBRUARY 2019

OUTLINE OF LECTURE 9 1) PROTEINS DEFINED 2) AMINO ACID STRUCTURE 3) AMINO ACIDS-AMINO DEFINITION -ESSENTIAL OR NOT -BUILDING BLOCKS 4) PROTEIN STRUCTURE 5) STRUCTURE DEFINES FUNCTION 6) IDATME 7) REBUILD INTO STRUCTURE AND HENCE FUNCTION WE USE 8) PROTEINS-ESSENTIAL OR NOT?- HEALTHY ROLES 9) PROTEINS IN FOOD 10) FAD DIETS 11) PROTEINS- DRIs

Proteins defined CONTAIN CARBON, HYDROGEN AND OXYGEN JUST LIKE LIPIDS AND CARBOHYDRATES BUT PROTEINS ALSO HAVE NITROGEN SHAPE AND HENCE FUNCTION DEPENDS ON AMINO ACID SIDE CHAINS

Amino acids Non-essential Essential Conditionally essential   Amino acids Amino definition Non-essential   Essential Conditionally essential Building blocks

Loss of shape-loss of function Protein structure Variety Shape-function Loss of shape-loss of function acid, biochemically (e.g. urea formation) acid gives easier digestion

Protein structure STRUCTURE DEFINES FUNCTION

-tube (eg orogastric)-whole proteins -intravenous-amino acids  IDATME Ingestion -oral-whole proteins -tube (eg orogastric)-whole proteins -intravenous-amino acids  

Stomach-acid and pepsin small intestine lumen-oligopeptides,tri- and  IDATME Digestion Stomach-acid and pepsin small intestine lumen-oligopeptides,tri- and dipeptides, and amino acids formed   small intestine wall-tri- and dipeptides formed into single amino acids issues of dietary enzymes and pre-digested proteins

 IDATME Digestion file:///D:/Media/Animations/chapter6/0606.html  

IDATME Absorption Carriers-facilitated

Blood-amino acids alone or as part of proteins IDATME   Transport Blood-amino acids alone or as part of proteins

PROTEIN ANABOLISM   DNA TO PROTEIN file:///D:/Media/Animations/chapter6/0607.html

Figure 6.7: Animated! Protein Synthesis. Fig. 6-7, p. 188

Figure 6.7: Animated! Protein Synthesis.

  REBUILD INTO STRUCTURE AND HENCE FUNCTION PRIMARY SECONDARY TERTIARY QUATERNARY   GLOBULAR FIBROUS

  STRUCTURE IN THE BODY PRIMARY SECONDARY TERTIARY QUATERNARY   GLOBULAR FIBROUS

PROTEIN CATABOLISM -proteins catabolised to amino acids -amino acids converted to other molecules – eg glucose, urea, creatinine

PROTEIN CATABOLISM

PROTEIN EXCRETION Urine – urea and creatinine Faeces- unabsorbed amino acids and proteins

PROTEINS ESSENTIAL OR NOT? YES- FUNCTIONS

PROTEINS ESSENTIAL OR NOT? YES- FUNCTIONS

PROTEIN FUNCTIONS CHAPERONES

PROTEIN FUNCTIONS CONTINUED ENZYMES proteases carbohydrases lipases

PROTEIN FUNCTIONS CONTINUED TRANSPORT PROTEINS lipoproteins hemoglobin glucose transporters amino acid transporters sodium potassium transporter file:///D:/Media/Animations/chapter6/0610.html

PROTEIN FUNCTIONS CONTINUED NUTRIENT AND STORAGE PROTEINS nutrient proteins ovalbumin casein storage proteins ferritin

PROTEIN FUNCTIONS CONTINUED CONTRACTILE OR MOTILE PROTEINS actin myosin

PROTEIN FUNCTIONS CONTINUED STRUCTURAL PROTEINS collagen elastin keratin

PROTEIN FUNCTIONS CONTINUED DEFENCE PROTEINS antibodies fibrinogen thrombin

PROTEIN FUNCTIONS CONTINUED REGULATORY PROTEINS insulin parathyroid hormone

PROTEIN FUNCTIONS CONTINUED RECEPTOR PROTEINS insulin LDL

PROTEIN FUNCTIONS CONTINUED SIGNALLING PROTEINS insulin sets off signalling cascade for glycogen synthesis

PROTEIN FUNCTIONS CONTINUED ENERGY

PROTEIN FUNCTIONS CONTINUED BIND, CATALYSE AND BUILD

Proteins in foods Complete-meats fish poultry -eggs milk cheese -SOYBEANS – - QUINOA- BUT CAUTION Incomplete-corn, peanuts, peas -navybeans -grains, nuts, sunflower and sesame seeds

  PROTEINS IN FOODS CONTINUED Complementary proteins -corn and beans -rice and beans -bread and peanut butter -macaroni and cheese

Proteins in foods continued BREADS, GRAINS, CEREALS BREAD –2 SLICES -2 GRAMS PROTEIN   1 ROLL-2 GRAMS PROTEIN RICE-1/2 CUP COOKED- 2 GRAMS PROTEIN

Proteins in foods continued FRUITS AND VEGETABLES   CANNED PEARS-1/2 CUP- 1 GRAM PROTEIN 1 APPLE- MEDIUM-400 MG PROTEIN CARROT STICKS- 1 CARROT -1 GRAM PROTEIN ASPARAGUS – ½ CUP- 2.8 GRAMS PROTEIN SOYBEANS-1/2 CUP COOKED-11 GRAMS PROTEIN

Proteins in foods continued MILK AND DAIRY PRODUCTS   FAT FREE MILK- ½ CUP - 4 GRAMS PROTEIN ICE CREAM-2/3 CUP-3 GRAMS PROTEIN CHEESE-84 GRAMS- 24 GRAMS PROTEIN

Proteins in foods continued MEATS, POULTRY, FISH AND NUTS   CHICKEN BREAST – 84 GRAMS- 26 GRAMS PROTEIN        ROAST PORK-84 GRAMS-22.5 GRAMS PROTEIN

PROTEINS IN FOODS CONTINUED ROAST BEEF –84 GRAMS-22 GRAMS PROTEIN   FISH- 84 GRAMS-16-20 GRAMS PROTEINS NUTS –84 GRAMS-15 GRAMS MOST NUTS CHESTNUTS ARE 1.8 GRAMS PROTEIN

FADS IN PROTEIN DIETS DR. ATKINS DIET   the same high protein, high fat, high cholesterol diet reincarnate

ATKINS DIET CONTINUED In the '60's it was the Atkins diet, in the 70's it became the Stillman Diet and in the'80's it became the Scarsdale Diet. Protein Power Plan in the '90's.

AVOID FAD DIETS COMPLETELY !!

DIETARY INTAKE RECOMMENDATIONS   RECOMMENDED INTAKES OF PROTEIN DRI – 0.8 grams of protein per kg body weight/day healthy adults (19 and up) -10-35 percent of daily calories from protein -compare to 45-65 % from carbohydrate -compare to 20-35 % from fat

SUMMARY OF LECTURE 9 1) PROTEINS DEFINED 2) AMINO ACID STRUCTURE 3) AMINO ACIDS-AMINO DEFINITION -ESSENTIAL OR NOT -BUILDING BLOCKS 4) PROTEIN STRUCTURE 5) STRUCTURE DEFINES FUNCTION 6) IDATME 7) REBUILD INTO STRUCTURE AND HENCE FUNCTION WE USE 8) PROTEINS-ESSENTIAL OR NOT?- HEALTHY ROLES 9) PROTEINS IN FOOD 10) FAD DIETS 11) PROTEINS- DRIs

NEXT LECTURE DIETARY PROTEINS IN SPORTS