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Which statement about the interrelationship between carbohydrate and protein metabolism is incorrect?

All essential amino acids can be converted into pyruvate

All CHO and protein can be used for fuel for energy

Amino acids can be converted into TCA cycle intermediates for gluconeogenesis

Most amino acids are precursors for CHO and fat formation

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Nelly Stracke
Nelly StrackeLv2
28 Sep 2019

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Related questions

BACKGROUND

The amino acid sequence for a protein that is associated with the onset of Huntington's Disease in humans is 582 amino acids long and is provided below. This disease is autosomal dominant and results in a prolonged degeneration of nerve cells in the brain.

INSTRUCTIONS

1. For this assignment, use any method you determine most feasible (i.e. programming in MATlab, R script, Crystal Ball, Witchcraft/Hocus Pocus, etc.) to decipher the amino acid composition of this protein and answer the 15 questions associated with this protein and its associated amino acid structure.

2. You will be calculating proportions (percentages - %) for this assignment. Calculate all proportions to 1 decimal place and make sure you have rounded up or down correctly. If unsure, use a spreadsheet program such as Excel to display your proportional calculations to 1 decimal place.

3. Spelling matters (Incorrect spelling will be graded as such - incorrect).

5. Download/copy the sequence and review the questions so you can double check your numbers before proceeding through the homework.

Huntington Disease Associated Protein Amino Acid Sequence

The first amino acid below ('m') represents the amino (NH3) terminus of this protein. The last amino acid in this sequence represents the carboxy (COOH) terminus and is the very last 'c' at the bottom of this protein sequence structure. The amino acids are numbered individually across the rows (left to right) beginning from the amino terminus (#1) to the carboxy terminus (#582).

mvskreniat

hhlyqawdpv

pslspattga

lisheklllq

inperelgsm

syklgqvsih

svwlgnsitp

lreeewdeee

eeeadapaps

spptspvnsr

khragvdihs

csqfllelys

rwilpsssar

rtpailisev

vrsllvvsdl

fternqfelm

yvtltelrrv

hpsedeilaq

ylvpatckaa

avlgmdkava

epvsrllest

lrsshlpsrv

galhgilyvl

ecdllddtak

qlipvisdyl

lsnlkgiahc

vnihsqqhvl

vmcatafyli

enypldvgpe

fsasiiqmcg

vmlsgseest

psiiyhcalr

glerlllseq

lsrldaeslv

klsvdrvnvh

sphramaalg

lmltcmytgk

ekvspgrtsd

pnpaapdses

vivamervsv

lfdrirkgfp

cearvvaril

pqflddffpp

qdimnkvige

flsnqqpypq

fmatvvykvf

qtlhstgqss

mvrdwvmlsl

snftqrapva

matwslscff

vsastspwva

ailphvisrm

gkleqvdvnl

fclvatdfyr

hqieeeldrr

afqsvlevva

apgspyhrll

tclrnvhkvt

tc

CARBOXY TERMINUS

I posted this before with no replies! It's urgent.

I need this decoded because I don't have any access to any coding methods in order to answer the following questions:

a.) a.) What is the name of the least abundant amino acid in this protein?

b.) What proportion of the total amino acids in the protein does this individual amino acid represent?

c.) What is the proportion of essential amino acids included in this protein sequence?

d.)The amino acid sequence from residues 73-85 is represented by the amino acids EEEWDEEEEEEAD, how would you generally classify this small region of the protein? Choose from: neutral, hydrophilic, hydrophobic, negatively charged, positively charged

e.)Two amino acids are present in the same proportion in this protein, which two are those?

f.)Which class of amino acids is the most abundant in this protein?

g.) What amino acid(s) is/are present at locations 572 and 582 in the Huntington Disease protein (Full Amino Acid Name(s)).

h.)What type of structure could form between these amino acids that could help stabilize this protein's structure?

i.) Which class of amino acids is least abundant in this protein?

j.)Summed together, how many hydrophilic amino acid residues are present in this protein?

1. Polypeptide strands is the active form of a digestive enzyme in the stomach that breaks polypeptide chains into smaller polypeptides.

2. Cleavage of proteins by pepsin in the stomach results in formation of pepsinogen which get broken down further in the small intestine.

3. An amino acid chain made up of three amino acids joined together is called a tripeptide.

4. Dipeptide describes an amino acid chain made up of two amino acids joined together.

5. The 20 different amino acids are the building blocks used for protein synthesis.

6. Amino acid pools are stockpiles found in the blood and other cells of the body that can be used to build new proteins.

7. The continual process of degrading and synthesizing protein is called protein turnover.

8. The stomach produces pepsin, which denatures protein.

9. Denaturation occurs when a protein is exposed to heat, acid, bases, or mechanical agitation resulting in unfolding of the protein, though the peptide bonds remain intact.

10. The part of an amino acid that contains nitrogen is called the amine group.

11. The acid group is also known as the carboxyl group.

12. Single amino acids that are absorbed in the small intestine travel to the liver via the portal vein.

Please correct these sentences AS SOON AS POSSIBLE.. Some of them are not correct and I didn't figure out what are they!

Overall Caloric Distribution (10 points)

Average kcals consumed ________________

Percent of goal for kcal _________________________ (kcals consumed divided by recommended kcal * 100)

Since carbohydrate and fat are largely used to meet kcal needs, it makes sense to look at our intake in terms of percent of total kcal rather than in absolute gram amounts.

Record the percent of kcals coming from carbohydrate and fat in your diet in the chart below. Do not confuse the percent of kcals with the percent of a goal.

To calculate, use the following formulas:

Determine number of kcals from each macronutrient consumed on an average day

kcals from CHO = grams of CHO consumed per avg. day X 4 kcals per g CHO

kcals from FAT = grams of FAT consumed per avg. day X 9 kcals per g FAT

Divide number of kcals from each macronutrient by total day kcals consumed

% of total daily kcals from CHO = kcals from CHO / total daily kcals

% of total daily kcals from FAT = kcals from FAT/ total daily kcals

(Ex. 200 grams of CHO consumed * 4 kcals per g CHO = 800 kcals of carbohydrate. 800 kcals of carbs / 2400 kcals total consumed = .33 * 100 = 33% or 33% of kcals came from carbohydrate)

Macronutrient

Recommended percent of kcal
(Acceptable Macronutrient Distribution Range - AMDR)

Percent of kcal from nutrient in your diet

Carbohydrate

45 - 65 % of kcals

Fat

20-35% of kcals

Did you consume the appropriate percent of kcal from carbohydrates, protein and fat? If not, how might you adjust your kcal to better meet the recommendations and what changes in your food intake could accomplish this?

Carbohydrate Intake - Further Analysis (6 points)

*note: if you are using myplate, ignore the recommendation of 130 grams for total carbohydrate on your printout.....that is a minimum not a recommended amount

3. Average grams of fiber consumed ______________________.

4. Percent of goal for fiber ________________________ (average fiber consumed divided by fiber recommended * 100)

5. Are you getting enough fiber (100% of goal for question 4)? If not, how might you fix this?

6. Take a look at your list of foods....are lots of your kcals coming from sugar? Only 10% or less of your total kcals should be coming from refined (added) sugar...how do you think you did? ______________________________________________

Fat Intake - Further Analysis (8 points)

7. Average grams of saturated fat consumer per day:_______________________

8. Percent of kcals from saturated fat per day: ______________________________ (Hint: average grams of sat. fat consumed times 9 kcals per gram divided by total kcals consumed)

9. Did you consume more that 10% of your kcals from saturated fat? If so, how might you reduce saturated fat?

(you do not need to be worried about consuming too little since there are no essential fatty acids that are saturated)

note: if you are using diet analysis plus to evaluate your diet, you can look at the spreadsheet report to see how much of a given nutrient is in each food that you ate.. For example, if your saturated fat were high, you could look at the spreadsheet report to see what foods contributed the most saturated fat to the diet. You can then think about reducing portion size or making substitutions

10. Average milligrams of cholesterol per day: ____________________________________. Are you consuming more than 300 milligrams of cholesterol? If so, how might you reduce this?

11. Are you consuming foods rich in omega-3 fatty acids? If so, what are they? If not, how might you increase your intake of omega-3 fatty acids?

Protein Intake - Further Analysis (6 points)

12. What is your protein RDA? (Multiply your body weight in kilograms by 0.8 g PRO/kg)

13. Are you consuming an appropriate amount of protein? (Recommendation is to consume a minimum of the RDA amount and a maximum of twice the RDA)

14. If you are not within the range indicated in question 13, indicate how you might adjust your diet.

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