CHEM 181 Lecture Notes - Lecture 4: Eosinophilia–Myalgia Syndrome, Protein Folding, Irreversible Process
19 Jun 2018
School
Department
Course
Professor
Video 1
Proteins are important for:
Growth
○
Tissue maintenance
The build up of the body requires this
§
○
Enzymatic processes
Strings of amino acids linked together to make
proteins, the enzymes allow us to digest our food
§
○
-
Protein deficiency in nutrients is a huge problem in infants
Kwashiorkor is a protein deficiency
○
This can be reversible if it is caught in time
○
-
Proteins are being embodied in red meat, fish, milk
-
Good protein source: eggs - white seen upon heating is the
protein being denatured - the water is driven off, the protein
can be visible instead of translucent
100% irreversible process
○
Yolk is about half water, there is 34% fat and 16% protein
○
-
Video 2
When the proteins are hydrolized, the bonds are broken apart
and are distributed to the body to build up tissue, fingernails,
etc.
-
They will reform to a different protein
-
Carbohydrates and fats only use carbon, hydrogen and oxygen
A protein with have nitrogen and sulfur (carbon, oxygen
as well)
○
-
The bonds that hold the carbon double bond to nitrogen is
called a peptide bond
-
Peptide is a short protein chain
-
Proteins are burned at 4 calories/gram
-
Video 3
Protein folding
Represents a different capacity to do a job in the body
○
Possible to predict the shape a protein is likely to have
and understand what the function might be
○
-
People use tryptophan
Tryptophan is the precursor for serotonin
Serotonin is a neurotransmitter and is produced
when we eat a lot of protein material and causes
us to become sleepy
§
○
Tryptophan was banned because there was an impurity
in the preparation leading to eosinophilia myalgia
syndrome and people died
In 2001, the FDA loosened the restrictions when
they realized the impurities would no longer cause
this disorder
§
○
-
Activity 1
Name two functions that protein performs in the body
Growth
○
Tissue maintenance
○
Enzymatic processes
○
-
The chemical structure of proteins is different from carbs and
fats. All three contain carbon, oxygen and hydrogen atoms.
What additional element is always present in proteins?
Nitrogen
○
-
What does one call subunits or building blocks that make up
proteins
Amino acids
○
-
In a protein structure, what are the two possible names for the
bonds that join amino acids together to form a chain?
Peptide bond
○
Amide bond
○
-
Video 4
How do amino acids link up?
One end that has a Nitrogen is the amino end, the other
end containing the CO(2)H is the acid end
○
The R group defines the identity
○
In the OH part of the acid parts it constitutes water, this
results to a bond exchange
Water will be split out and join the CO and NH
group together to form a linkage that links the
chain together
§
○
We consume a protein material from our food and it
goes into our body with multiple amino acids
The body breaks down the bonds - proteins
(peptides) can be broken apart by water in a
hydrolysis reaction
§
○
-
People get thirsty after a big meal because the body needs
water for a hydrolysis reaction
-
Water breaks down by the oxygen attacking the carbon
-
Amino acids are redistributed for protein build up
-
Activity 2
During protein formation amino acids link together and water
is released. Based on the following diagram, how many water
molecules would be released by linking these three amino
acids?
○
-
Two water molecules
-
Video 5
Essential amino acids:
Methionine, arginine, tryptophan, threonine, valine,
isoleucine, leucine, proline, histidine, lysine
Need to be in the right proportions to make the
appropriate body protein
§
○
-
Complete proteins
Meat, fish, eggs, milk have the proportions of amino
acids that we require
○
-
Incomplete proteins
Wheat, corn, rice
Deficient in some of the amino acid components
§
Wheat doesn’t have enough Valine or Lysine
§
○
-
Activity 3
Name three essential amino acids:
Methionine, arginine, tryptophan, threonine, valine,
isoleucine, leucine, proline, histidine, lysine
○
-
Review the bar graphs below that represent the proportion of
amino acids in corn and rice. The two food sources are
considered to be incomplete proteins because:
Some amino acids are not present in sufficient
proportions
○
-
Video 6
Vegetarian: no consumption of animals
-
Vegan: no products from animals
-
Brown rice is low in lysine
-
Black beans, kidney beans, adzuki beans, pinto beans are high
in lysine
-
Soy has a lot of protein and the amino acids that we need
-
Activity 4
For each of the following menus choose the option which
provides a complete amino acid profile equivalent to a
complete protein
Question 1: toast with peanut butter or oatmeal
○
Question 2: vegetables and rice or eggplant, peppers and
tofu
○
Question 3: pasta with pesto sauce or black bean salad
with corn and red pepper
○
-
Video 7
Red meat
People who have a high consumption of red meat,
especially processed meat may cause mortality
○
Efficiency of protein production
Beef -5%
§
Pork -12%
§
Chicken -18%
§
Milk - 23%
§
Eggs -23%
§
○
Efficiency of production (converting grain to protein)
Beef -17 -16:1
§
Pork 4:1
§
Chicken 2:1
§
Farmed fish 1.5:1
§
○
-
In 1/3 of a hectare 54kg of soy protein or 3kg of beef would
result from feeding soy to that cattle
Soy - 220m tons world wide, 15m eaten, 144 fed to
animals
○
-
Recommended portion size of red meat is about 3 oz
-
Protein alternatives
Transform insects into insect protein
○
Scorpion scaloppine
○
German cockroach
○
Beef
○
-
Transportation costs are significant to get food to the market
-
Activity 5
Based on the results from the food carbon emissions
calculator, which product has the largest carbon footprint?
Shrimp - this may be attributed to the format of the
shrimp being farmed and frozen
○
-
Based on the results which product has the smallest carbon
footprint?
Bananas
○
-
Lecture 4 -Topic 4
Wednesday, January 31, 2018
12:00 AM
Video 1
Proteins are important for:
Growth
○
Tissue maintenance
The build up of the body requires this
§
○
Enzymatic processes
Strings of amino acids linked together to make
proteins, the enzymes allow us to digest our food
§
○
-
Protein deficiency in nutrients is a huge problem in infants
Kwashiorkor is a protein deficiency
○
This can be reversible if it is caught in time
○
-
Proteins are being embodied in red meat, fish, milk
-
Good protein source: eggs - white seen upon heating is the
protein being denatured - the water is driven off, the protein
can be visible instead of translucent
100% irreversible process
○
Yolk is about half water, there is 34% fat and 16% protein
○
-
Video 2
When the proteins are hydrolized, the bonds are broken apart
and are distributed to the body to build up tissue, fingernails,
etc.
-
They will reform to a different protein
-
Carbohydrates and fats only use carbon, hydrogen and oxygen
A protein with have nitrogen and sulfur (carbon, oxygen
as well)
○
-
The bonds that hold the carbon double bond to nitrogen is
called a peptide bond
-
Peptide is a short protein chain
-
Proteins are burned at 4 calories/gram
-
Video 3
Protein folding
Represents a different capacity to do a job in the body
○
Possible to predict the shape a protein is likely to have
and understand what the function might be
○
-
People use tryptophan
Tryptophan is the precursor for serotonin
Serotonin is a neurotransmitter and is produced
when we eat a lot of protein material and causes
us to become sleepy
§
○
Tryptophan was banned because there was an impurity
in the preparation leading to eosinophilia myalgia
syndrome and people died
In 2001, the FDA loosened the restrictions when
they realized the impurities would no longer cause
this disorder
§
○
-
Activity 1
Name two functions that protein performs in the body
Growth
○
Tissue maintenance
○
Enzymatic processes
○
-
The chemical structure of proteins is different from carbs and
fats. All three contain carbon, oxygen and hydrogen atoms.
What additional element is always present in proteins?
Nitrogen
○
-
What does one call subunits or building blocks that make up
proteins
Amino acids
○
-
In a protein structure, what are the two possible names for the
bonds that join amino acids together to form a chain?
Peptide bond
○
Amide bond
○
-
Video 4
How do amino acids link up?
One end that has a Nitrogen is the amino end, the other
end containing the CO(2)H is the acid end
○
The R group defines the identity
○
In the OH part of the acid parts it constitutes water, this
results to a bond exchange
Water will be split out and join the CO and NH
group together to form a linkage that links the
chain together
§
○
We consume a protein material from our food and it
goes into our body with multiple amino acids
The body breaks down the bonds - proteins
(peptides) can be broken apart by water in a
hydrolysis reaction
§
○
-
People get thirsty after a big meal because the body needs
water for a hydrolysis reaction
-
Water breaks down by the oxygen attacking the carbon
-
Amino acids are redistributed for protein build up
-
Activity 2
During protein formation amino acids link together and water
is released. Based on the following diagram, how many water
molecules would be released by linking these three amino
acids?
○
-
Two water molecules
-
Video 5
Essential amino acids:
Methionine, arginine, tryptophan, threonine, valine,
isoleucine, leucine, proline, histidine, lysine
Need to be in the right proportions to make the
appropriate body protein
§
○
-
Complete proteins
Meat, fish, eggs, milk have the proportions of amino
acids that we require
○
-
Incomplete proteins
Wheat, corn, rice
Deficient in some of the amino acid components
§
Wheat doesn’t have enough Valine or Lysine
§
○
-
Activity 3
Name three essential amino acids:
Methionine, arginine, tryptophan, threonine, valine,
isoleucine, leucine, proline, histidine, lysine
○
-
Review the bar graphs below that represent the proportion of
amino acids in corn and rice. The two food sources are
considered to be incomplete proteins because:
Some amino acids are not present in sufficient
proportions
○
-
Video 6
Vegetarian: no consumption of animals
-
Vegan: no products from animals
-
Brown rice is low in lysine
-
Black beans, kidney beans, adzuki beans, pinto beans are high
in lysine
-
Soy has a lot of protein and the amino acids that we need
-
Activity 4
For each of the following menus choose the option which
provides a complete amino acid profile equivalent to a
complete protein
Question 1: toast with peanut butter or oatmeal
○
Question 2: vegetables and rice or eggplant, peppers and
tofu
○
Question 3: pasta with pesto sauce or black bean salad
with corn and red pepper
○
-
Video 7
Red meat
People who have a high consumption of red meat,
especially processed meat may cause mortality
○
Efficiency of protein production
Beef -5%
§
Pork -12%
§
Chicken -18%
§
Milk - 23%
§
Eggs -23%
§
○
Efficiency of production (converting grain to protein)
Beef -17 -16:1
§
Pork 4:1
§
Chicken 2:1
§
Farmed fish 1.5:1
§
○
-
In 1/3 of a hectare 54kg of soy protein or 3kg of beef would
result from feeding soy to that cattle
Soy - 220m tons world wide, 15m eaten, 144 fed to
animals
○
-
Recommended portion size of red meat is about 3 oz
-
Protein alternatives
Transform insects into insect protein
○
Scorpion scaloppine
○
German cockroach
○
Beef
○
-
Transportation costs are significant to get food to the market
-
Activity 5
Based on the results from the food carbon emissions
calculator, which product has the largest carbon footprint?
Shrimp - this may be attributed to the format of the
shrimp being farmed and frozen
○
-
Based on the results which product has the smallest carbon
footprint?
Bananas
○
-
Lecture 4 -Topic 4
Wednesday, January 31, 2018 12:00 AM
11
CHEM 181 Full Course Notes
Verified Note
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Document Summary
The build up of the body requires this. Strings of amino acids linked together to make proteins, the enzymes allow us to digest our food. Protein deficiency in nutrients is a huge problem in infants. This can be reversible if it is caught in time. Proteins are being embodied in red meat, fish, milk. Good protein source: eggs - white seen upon heating is the protein being denatured - the water is driven off, the protein can be visible instead of translucent. Yolk is about half water, there is 34% fat and 16% protein. When the proteins are hydrolized, the bonds are broken apart and are distributed to the body to build up tissue, fingernails, etc. Carbohydrates and fats only use carbon, hydrogen and oxygen. A protein with have nitrogen and sulfur (carbon, oxygen as well) The bonds that hold the carbon double bond to nitrogen is called a peptide bond.
