PROTEINS

PROTEIN

any of a class of nitrogenous organic compounds that consist of large

molecules composed of one or more long chains of amino acids and are an
essential part of all living organisms, especially as structural components of
body tissues such as muscle, hair, collagen, etc., and as enzymes and
antibodies
PROTEIN STRUCTURE
Amino acid: Basic unit of protein

Different side chains, R, determine

the properties of 20 amino acids.
20 Amino acids
Protein Structure
Primary Structure
primary structure of human insulin
CHAIN 1: GIVEQ CCTSI CSLYQ LENYC N
CHAIN 2: FVNQH LCGSH LVEAL YLVCG ERGFF YTPKT

• linear
• ordered
• 1 dimensional
• sequence of amino acid polymer
• by convention, written from amino end to
carboxyl end
• a perfectly linear amino acid polymer is
neither functional nor energetically
favorable  folding!
Secondary Structure

• non-linear
• 3 dimensional
• localized to regions of an amino acid
chain
• formed and stabilized by hydrogen
bonding, electrostatic and van der
Waals interactions
Secondary Structure
Tertiary Structure

• non-linear
• 3 dimensional
Quaternary Structure

• non-linear
• 3 dimensional
3D structure of proteins
TERTIARY STRUCTURE QUATERNARY STRUCTURE
PROTEIN Classification
Protein classification: based on chemical
composition
On the basis of their chemical composition, proteins may be divided into two classes: simple and
complex.

Simple proteins
Conjugated proteins
Sometimes also called heteroproteins, they contain in their
Also known as homoproteins, they are made up of structure a non-protein portion. Three examples are:
only amino acids. Examples are plasma albumin, • Glycoproteins
collagen, and keratin. • Chromoproteins
• Phosphoproteins.
Protein classification: based on shape
On the basis of their shape, proteins may be divided into two classes: fibrous and
globular.

FIBROUS PROTEINS
They have primarily mechanical and structural functions,
• Here are some examples:
providing support to the cells as well as the whole
organism.JBskjDQKDIasklsklals • Fibroin
• Collagen
These proteins are insoluble in water as they contain, • α-Keratins
both internally and on their surface, many hydrophobic
• Elastin
amino acids. The presence on their surface of
hydrophobic amino acids facilitates their packaging into
very complex supramolecular structures.
Protein classification: based on shape
On the basis of their shape, proteins may be divided into two classes: fibrous and
globular.
Globular proteins
Most of the proteins belong to this class.
They have a compact and more or less spherical
structure, more complex than fibrous proteins. In this
regard, motifs, domains, tertiary and quaternary
structures are found, in addition to the secondary
structures.
They are generally soluble in water but can also be found
inserted into biological membranes (transmembrane
proteins), thus in a hydrophobic environment.
Unlike fibrous proteins, that have structural and
mechanical functions, they act as:
• enzymes;
• hormones;
• membrane transporters and receptors;
• transporters of triglycerides, fatty acids and
oxygen in the blood;
• immunoglobulins or antibodies;
• grain and legume storage proteins.
Protein classification: based on biological
functions
• Enzymes (biochemical catalysts).
The multitude of functions that proteins perform is the
• Transport proteins
consequence of both the folding of the polypeptide chain,
• Storage proteins
therefore of their three-dimensional structure, and the
• They are involved in nerve transmission.
presence of many different functional groups in the amino
• They control development and differentiation.
acid side chains, such as thiols, alcohols, thioethers, • Hormones
carboxamides, carboxylic acids and different basic groups. • Protection against harmful agents.
• Storage of energy.
Protein Classification based on solubility

The different globular proteins can be classified based on

their solubility in different solvents, such as water, salt and
alcohol (see: Gluten: definition, structure, properties, containing
grains).
PROTEIN FUNCTIONS
Repair and
Maintenance
Protein is vital in the maintenance of
body tissue, including development
and repair. Hair, skin, eyes, muscles
and organs are all made from protein.
Energy
Protein is a major source of energy. If
you consume more protein than you
need for body tissue maintenance and
other necessary functions, your body
will use it for energy.
Hormones Enzymes
These substances help control body Enzymes are proteins that increase the
functions that involve the interaction rate of chemical reactions in the body
of several organs. Insulin, a small
protein, is an example of a hormone
that regulates blood sugar.
Transportation &
Antibodies
Storage of Molecules

Protein is a major element in Protein forms antibodies that help

transportation of certain molecules. prevent infection, illness and disease.
PROTEIN SOURCES
Natural Peanut Butter
2 tbsp. = 8 grams of protein

Studies have shown that people who include

peanuts and peanut butter in their diets are
LESS LIKELY TO DEVELOP CERTAIN CHRONIC
DISEASES LIKE HEART DISEASE AND DIABETES.

NOTE: Choose natural peanut butter when

possible to avoid unwanted ingredients like
added sugar and oils.
EGGS
One large egg = 6 grams of protein

Several studies have shown that having eggs for

breakfast helps keep hunger in check by causing you to
eat fewer calories throughout the day.
Another study showed that eating eggs for breakfast
suppressed the hunger hormone ghrelin and helped
stabilize blood sugar and insulin response (8Trusted
Source).
Eating eggs may lead to DECREASED FEELINGS OF
HUNGER AND FEWER CRAVINGS, WHICH IS GREAT FOR
WEIGHT LOSS.
CANNED TUNA
a 3-ounce (85-gram) = 99 calories, 20 grams of
high-quality protein

Tuna is a great source of OMEGA-3 FATTY ACIDS,

which help FIGHT INFLAMMATION IN THE BODY.

NOTE: However, canned tuna may contain high

levels of mercury, so it's best for adults to limit
their intake to a few servings per week (13).
Always choose canned light tuna, which is made
with smaller types of tuna that are lower in
mercury.
SARDINES
One can (92 grams) of sardines = 23 grams of
highly absorbable protein + many other
important nutrients like vitamin D and B12

Since sardines are meant to be consumed whole,

bones and all, they are a great source of natural
calcium.

In fact, one can provides 35% of the

recommended intake for this bone-building
mineral. Fresh seafood tends to be expensive,
but sardines are a great protein choice for people
on a budget.
OATS
A 1/2-cup (78-gram) serving = 13 grams of
protein

Oats are high in vitamins and minerals, plus

contain a type of soluble fiber called beta-
glucan.
Studies have shown that foods rich in beta-
glucan may help reduce LDL and total
cholesterol levels, making oatmeal a great
choice for heart health
MILK
One cup (244 grams) of whole milk = 8 grams of
highly absorbable protein, + loads of vitamins and
minerals

It is especially high in the minerals calcium and

phosphorus, which help keep bones strong and
healthy.

Since milk is a liquid, it can be used as a high-protein

base for smoothies and soups.

Whole milk also makes an excellent high-calorie,

protein-rich ingredient for those who are trying to gain
weight and muscle mass.
SOY
50 grams of soy protein daily = lower
cholesterol by about 3%
.
Eating soy protein instead of sources of
higher-fat protein -- and maintaining a
healthy diet -- can be good for your heart
CHICKEN
one cup = 31 grams of protein

The chicken breast would be the leanest part

of the fowl but everyone, hands-down, would
most likely shoot for the leg or thigh part.
Again, put the skin aside as it is the fattiest
part. Calories from Protein = 124 Total
Calories = 165
 PROTEIN DIGESTION,
ABSORPTION, & UTILIZATION
I. DIGESTION
No digestion of protein takes place in the mouth, it begins in the stomach.
 PEPSIN
• Pepsin is the active protein-digesting
enzyme of the stomach.
• Pepsin breaks the protein down into
peptides of various lengths and some
amino acids
• Pepsin completes about 10-20% of
digestion
Polypeptides
• Chains of amino acids linked together
• Polypeptides move to our small
intestine, where digestion will be
completed by additional enzymes
Peptides
The peptide bonds holding the polypeptides together continue to be hydrolyzed, or broken down, and result
in smaller units called peptides.
• It is simply defined as two or more amino acids linked together.
• The intestinal wall produces peptidases which continue to split the remaining polypeptides into
tripeptides, dipeptides, and some amino acids
• These smaller units are transported into the enterocytes

Pancreatic enzymes
• Trypsin, Chymotrypsin, and carboxypeptidase
break down the polypeptides.
• These enzymes enter the duodenum via the
pancreatic duct.
• These pancreatic enzymes are helped by the
brush border enzymes.
• The brush border enzymes are special enzymes
found on the microvilli of the small intestine that
complete digestion.
• Pancreas makes trypsinogen and
chymotrypsinogen in response to protein in the
small intestine
• They will be activated to trypsin and chymotrypsin
now called proteases
• Proteases break down polypeptides into smaller
peptides
*very few peptides have been
broken down to amino acids at this
stage
II. ABSORPTION
• In the enterocyte, other peptidases immediately
digest everything into single amino acids which
are absorbed into the bloodstream
• Some amino acids share the same transport
system, so if you take in a large amount of one
particular amino acid, you may be inhibiting the
absorption of others
• Most protein absorption takes place in the
duodenum and jejunum
• Most amino acids are absorbed into the
bloodstream, but some remain in the enterocytes
and are used to synthesize enzymes and new
cells
• More than 99% of protein enters the
bloodstream as amino acids
• Absorption of whole protein can cause a severe
allergic reaction
III. UTILIZATION
THANK YOU FOR LISTENING !!
 SOURCES
1. https://study.com/academy/lesson/protein-digestion-and-absorption-process.html#lesson
2. https://www.youtube.com/watch?reload=9&v=VV7_V0MbKsQ
3. https://www.naspghan.org/files/documents/pdfs/training/curriculum-resources/physiology-
series/Protein_Digestion_Absorption_NASPGHAN.pdf
4. https://www.youtube.com/watch?v=EYfB6g3Gl0c
5. https://www.healthline.com/nutrition/cheap-protein-sources#section18
6. https://healthyeating.sfgate.com/6-primary-functions-proteins-5372.html
7. https://www.thoughtco.com/protein-function-373550