1. Note

2. 2 LAST TIME WE TALKED ABOUT DIETARY LIPIDS IN SPORT TODAY PROTEINS ARE INTRODUCED FOLLOWED BY DIETARY PROTEINS IN SPORTS ON 4 FEBRUARY

3. 3 LECTURE 9 PROTEINS 2 FEBRUARY 2015

4. 4 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

5. 5 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

6. 6

7. 7

8. 8 Amino acids Amino definition Non-essential Essential Conditionally essential Building blocks

9. 9

10. 10 PROTEIN STRUCTURE Variety Shape-function Loss of shape-loss of function acid, biochemically (e.g. urea formation) acid gives easier digestion

11. 11 PROTEIN STRUCTURE STRUCTURE DEFINES FUNCTION

12. 12 IDATME Ingestion -oral-whole proteins -tube (eg orogastric)-whole proteins -intravenous-amino acids

13. 13 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

14. 14 IDATME Digestion file:///D:/Media/Animations/chapter6/0606.html

15. 15 IDATME Absorption Carriers-facilitated

16. 16 Transport Blood-amino acids alone or as part of proteins IDATME

17. 17 PROTEIN ANABOLISM DNA TO PROTEIN file:///D:/Media/Animations/chapter6/0607.html

18. Fig. 6-7, p. 188

20. 20 REBUILD INTO STRUCTURE AND HENCE FUNCTION PRIMARY SECONDARY TERTIARY QUATERNARY GLOBULAR FIBROUS

21. 21 STRUCTURE IN THE BODY PRIMARY SECONDARY TERTIARY QUATERNARY GLOBULAR FIBROUS

22. 22

23. 23

24. 24 PROTEIN CATABOLISM -proteins catabolised to amino acids -amino acids converted to other molecules – eg glucose, urea, creatinine

25. 25 PROTEIN CATABOLISM

26. 26 PROTEIN EXCRETION Urine – urea and creatinine Faeces- unabsorbed amino acids and proteins

27. 27 PROTEINS ESSENTIAL OR NOT? YES- FUNCTIONS

28. 28 PROTEINS ESSENTIAL OR NOT? YES- FUNCTIONS

29. 29 PROTEIN FUNCTIONS CHAPERONES

30. 30 PROTEIN FUNCTIONS CONTINUED ENZYMES proteases carbohydrases lipases

31. 31 PROTEIN FUNCTIONS CONTINUED TRANSPORT PROTEINS lipoproteins hemoglobin glucose transporters amino acid transporters sodium potassium transporter file:///D:/Media/Animations/chapter6/0610.html

32. 32 PROTEIN FUNCTIONS CONTINUED NUTRIENT AND STORAGE PROTEINS nutrient proteins ovalbumin casein storage proteins ferritin

33. 33 PROTEIN FUNCTIONS CONTINUED CONTRACTILE OR MOTILE PROTEINS actin myosin

34. 34 PROTEIN FUNCTIONS CONTINUED STRUCTURAL PROTEINS collagen elastin keratin

35. 35 PROTEIN FUNCTIONS CONTINUED DEFENCE PROTEINS antibodies fibrinogen thrombin

36. 36 PROTEIN FUNCTIONS CONTINUED REGULATORY PROTEINS insulin parathyroid hormone

37. 37 PROTEIN FUNCTIONS CONTINUED RECEPTOR PROTEINS insulin LDL

38. 38 PROTEIN FUNCTIONS CONTINUED SIGNALLING PROTEINS insulin sets off signalling cascade for glycogen synthesis

39. 39 PROTEIN FUNCTIONS CONTINUED ENERGY

40. 40 BIND, CATALYSE AND BUILD PROTEIN FUNCTIONS CONTINUED

41. 41 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

42. 42 PROTEINS IN FOODS CONTINUED Complementary proteins -corn and beans -rice and beans -bread and peanut butter -macaroni and cheese

43. 43 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

44. 44 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

45. 45 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

46. 46 Proteins in foods continued MEATS, POULTRY, FISH AND NUTS CHICKEN BREAST – 84 GRAMS- 26 GRAMS PROTEIN ROAST PORK-84 GRAMS-22.5 GRAMS PROTEIN

47. 47 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

48. 48 FADS IN PROTEIN DIETS DR. ATKINS DIET the same high protein, high fat, high cholesterol diet reincarnate

49. 49 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.

50. 50 FAD DIETS – AVOID!!!!

51. 51 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

52. 52 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

53. 53 NEXT LECTURE DIETARY PROTEINS IN SPORTS