Comprehensive Notes on Proteins and Lipids

Flashcards covering key vocabulary terms related to proteins, gluten, and lipids, their digestion, roles, associated health conditions, and dietary considerations, based on the provided lecture notes.

Proteins

Macronutrients found in animal and plant-based foods, digested slowly in the stomach, keeping you full longer.

Complete Proteins

Foods that contain all nine to ten essential amino acids necessary for daily living.

Essential Amino Acids

Nine to ten out of 20 amino acids that the body cannot produce and must be obtained through diet.

Animal-based Complete Proteins

Foods such as eggs, milk, fish, and meats that provide all essential amino acids.

Plant-based Complete Proteins

Soybeans, buckwheat, chia seeds, and quinoa are examples of plant foods containing all essential amino acids.

Protein Calorie Content

One gram of protein provides four calories of energy.

Protein Metabolism

The process where proteins are slowly digested into amino acids by enzymes, absorbed in the small intestine, and transported to the liver for storage, use, or ATP production.

Protein Anabolism

The formation of new proteins using amino acids, especially if essential amino acids are missing in the diet.

Lipogenesis (Protein)

The process where excess protein (amino acids) is transformed into triglycerides (fat) and stored if not needed for energy.

Kwashiorkor Disease

A severe form of protein-energy malnutrition, primarily in young children, characterized by wasting tissues, edema, growth failure, and fatty liver.

Phenylketonuria (PKU)

A genetic disease characterized by the lack of enzymes needed to transform phenylalanine to tyrosine, leading to an accumulation of neurotoxic phenylalanine and potential brain damage.

Gluten

A composite protein made of two different proteins, found in foods containing wheat, rye, and barley, such as bread and pasta.

Gluten Intolerance

A condition that can develop if gluten is completely avoided and then reintroduced, leading to digestive issues.

Celiac Disease

An autoimmune disorder characterized by an allergic reaction to gluten, causing inflammation of the colon and intestines, which can lead to colon cancer and GI tract cancer if untreated.

Wheat Allergy

An allergic reaction to wheat protein that can manifest as skin rashes or anaphylactic shock.

Lipids

Nonpolar and hydrophobic compounds, the most abundant of which are triglycerides, found in animal and plant-based foods.

Cholesterol

A type of lipid found exclusively in animal-based foods, playing roles as hormones and in cellular membranes.

Essential Fatty Acids

Omega-3 and Omega-6, which are fatty acids the body cannot synthesize and must obtain from diet.

Lipid Calorie Content

One gram of lipids provides nine calories of energy.

Role of Lipids

To absorb fat-soluble vitamins, serve as energy storage, provide insulation, and act as structural components of cell membranes.

Phospholipids

Lipids that are primary components of cell membranes and contribute to the formation of myelin.

Triglycerides

The most abundant type of lipid, composed of a glycerol head and three fatty acid chains, primarily used for energy storage.

Adipose Tissue

Specialized connective tissue that stores lipids, provides cushioning and insulation, and plays a role in ATP production.

Prostaglandins

Lipids derived from fatty acids that have roles in inflammation, smooth muscle contraction, and regulating blood pressure.

Saturated Fats

Fatty acids with single bonds, solid at room temperature, more stable, associated with heart diseases and colorectal cancer, found in red meat, dairy, butter, and coconut oils.

Unsaturated Fats

Fatty acids with double or single bonds, liquid at room temperature, found in plants (monounsaturated/polyunsaturated), and offer protective effects against heart disease and stroke.

HDL (High-Density Lipoprotein)

Often called 'good cholesterol', it brings excess lipids from tissues to the liver for disposal, decreasing lipid content in the body.

LDL (Low-Density Lipoprotein)

Often called 'bad cholesterol', it brings excess lipids from the liver to adipose tissue and can bind to arterial walls, increasing the risk of atherosclerosis.

Cis Fats

Unsaturated fats found naturally, considered safer for consumption.

Trans Fat

Unsaturated fats produced through hydrogenation, not found naturally, increase the risk of heart disease and raise LDL levels.

Lipogenesis (Lipids)

The process where the liver transforms excess non-lipid nutrients or lipids themselves into triglycerides for storage in adipose cells.

Fatty Acid Deficiency

A condition resulting from insufficient intake of essential fatty acids (omega-3 and omega-6), leading to symptoms like rashes, dry skin, and decreased immunity.

Ketones

Organic acids that are waste products of fat catabolism (lipolysis), produced when the body uses fat for energy instead of glucose.

Ketosis

The production of ketones, which occurs when lipids are used as a primary energy source (e.g., during strict dieting or fasting), typically not harmful in healthy individuals.

Ketoacidosis

An accumulation of ketones in the blood that leads to a rapid drop in blood pH (acidosis), a serious condition primarily associated with Type 1 diabetes, alcohol abuse, or severe starvation.

Chylomicrons

Lipoprotein transporters that carry dietary lipids from the digestive tract to the liver.

Lipoproteins

Proteins (specifically LDL and HDL) that transport hydrophobic lipids through the blood from the liver to various parts of the body.