INTRODUCTION
One fifth of an adults total body weight is protein. Protein is found in every cell of
our body. All the tissues in our body such as muscle, blood, bone, skin and hair are
made up of proteins. Many hormones and enzymes are either protein or protein
derivatives. The nucleic acids in the cell nucleus occur in combination with
proteins as nucleoproteins. Protein is thus essential to maintain cellular integrity
and function and for health and reproduction.
COMPOSITION
Proteins contain carbon, hydrogen, oxygen and nitrogen. They are distinguished
from carbohydrates and fats by the presence of nitrogen. Protein is synthesized
from basic units called amino acids. Protein molecules, which contain up to
hundred amino acids are much larger than carbohydrates or lipid molecule.
Chemically amino acids are composed of a carbon atom to which is attached a
carboxyl (COOH) group, a hydrogen atom (H), an amino group (NH2) and an
amino acid radical (R) as shown below.
The carboxyl group, the amino group and the hydrogen atom are the same for all amino acids. The R
group however distinguishes one amino acid from another. A protein molecule is made upon of chains of
amino acids joined to each other by a peptide linkage.
Nutritional Classification of Amino Acids
I. Essential Amino acids (Indispensable amino acids)
An essential amino acid may be defined as one which is necessary for the growth
and health of all living organisms and which cannot be synthesised in the body and
must therefore be supplied through dietary intake. There are 9 amino acids
considered essential for the human infant, out of which Histidine is considered
non-essential for the adult.
II. Semi-essential Amino acids (Conditionally essential amino acids)
Sometimes a non-essential amino acid can become essential. During illness or
conditions of trauma, or in other special circumstances the need for an amino acid
that is normally non-essential may become greater than the body’s ability to
produce it. In such circumstances, that amino acid becomes essential for the ill
person. Amino acids that behave this way are referred to as ‘Conditionally
essential’ amino acids for critically ill people.
Methionine can be converted to cystine, but cystine cannot be converted to
methionine. Similarly, phenylalanine can be converted to tyrosine, but not vice-
versa. yet these spare the requirements of the corresponding essential amino acid.
Hence, cystine and tyrosine are sub-classed as semi- essential amino acids.
III. Non-Essential Amino acids (Dispensable)
These amino acids can be synthesized in the body and not necessarily obtained
through dietary intake.
The nutritional classification of amino acids is presented in table 10.1
Classification of Proteins (Based on chemical composition)
a. Simple proteins: It is composed entirely of amino acids only.
b. Conjugated or Complex proteins: It is made up of amino acids and other
organic or inorganic compounds.
The non-amino acid group is termed as Prosthetic group (e.g.)
Lipoproteins – Chylomicrons
c. Derived proteins: These are derivatives of proteins resulting from the action
of heat, enzymes or chemical reagents. This group also includes the artificially-
produced polypeptides(e.g.)Fibrin
Classification of proteins (Based on nutritional value)
Proteins are classified into two types based on nutrition view point as follows:
a. Complete proteins: These contain all the essential amino acids in sufficient
quantity to supply the needs of the body. They support life even if supplied as the
sole source of protein. These proteins are of animal origin (e.g) milk, meat,
poultry, egg and fish. The quality of these proteins is much superior to those of
incomplete proteins.
b. Incomplete proteins: These proteins are deficient in one or more of the
essential amino acids and therefore, they do not support life on their own. All plant
sources of proteins (i.e) vegetables, fruits, cereals, pulses, nuts and oilseeds contain
incomplete proteins to varying degrees.
c. Complementary proteins : If two sources of incomplete proteins are
combined in the same meal, the resulting protein may be of better quality. These
are called as Complementary proteins (e.g) Pongal prepared using moong dhal and
rice is of better quality than rice or dhal cooked separately. Rice is deficient in
aminoacid lysine, but rich in methionine. Pulses are rich in lysine, but deficient in
methionine. So, rice and pulse combination will complement each other. Rice
Kheer is another example, where animal and vegetable proteins –milk and rice are
cooked together.
BIOLOGICAL VALUE OF PROTEIN
Biological value of protein is the percentage of a protein nitrogen that is absorbed
and available for use by the body for growth and maintenance.
Food sources of proteins
Animal sources are complete proteins which includes meat, egg, fish and poultry
and they are good protein foods in both quantity and quality. Milk is a valuable
source of protein (casein) because although it does not contain a large quantity of
protein, the quality is excellent.
Good sources of plant proteins are legumes, pulses, nuts and oil seeds, but their
quality is poorer than that of animal foods. However, complementing two plant
sources or combining an animal and a vegetable source in one meal increases the
nutritional value of the meal tremendously. All vegetables and fruits are poor
sources of proteins.
Functions of proteins
Proteins form a major part of total body structures and they participate in many
activities in our body. The major functions of protein in our body is presented
in table
REQUIREMENTS
The Indian Council of Medical Research recommends 1.0 g/kg/day as the safe
level of intake in terms of dietary protein for Indians. During pregnancy and
lactation additional allowances are recommended. Protein requirements for
children vary depending on body weight and expected weight gain.
Protein deficiency
Diseases due to the deficiency of proteins and calories occur commonly among
weaned infants and pre-school children in India and other developing countries.
Protein Energy Malnutrition
Protein Energy Malnutrition (PEM) is defined as a range of pathological conditions
arising from coincident lack of varying proportions of protein and calorie, occurring
most frequently in infants and young children and often associated with infection (WHO,1973) PEM
affects children under 5 years of age belonging to the poor underprivileged communities.
Under nutrition is a complex condition with multiple deficiencies such as
proteins,energy and micro nutrient deficiencies often occurring together.
According to WHO, malnutrition is an underlying factor in over 50 % of the 10 –
11 million yearly deaths of children under 5 years. PEM is prevalent in all parts of the
World and in all ages. It is primarily a disease that occurs in young children who live in poverty. In India,
PEM is the most widespread form of malnutrition among pre-school children. A majority of them suffer
from varying grades of malnutrition.
I. Kwashiorkor
This disease was first reported to occur in children in Africa by [Link] Williams
in 1935.
It is caused by deficiency of proteins in the diet. The important symptoms of the
disease are:
Growth failure
Oedema of the face and lower limbs
Muscle wasting
Fatty liver
Anorexia(loss of appetite)
Diarrhoea
Change in the colour, sparse, soft and thin hair.
Change in the colour of the skin(hypo and hyperpigmentation)
Anaemia
Vitamin A deficiency
Angular stomatitis(Cracks in the corners of mouth)
Cheilosis (inflammation and cracks in lips)
Moon face
II. Marasmus
This is caused by severe deficiency of proteins and calories in the diet. The
important features are as follows:
Severe wasting of muscles
Loss of subcutaneous fat (Limbs appear as skin and bones)
Skin is dry and atrophic
Anaemia
Eye lesions due to Vitamin A deficiency
Irritability and fretfulness
Diarrhoea
Dehydration
Body temperature is sub-normal
Failure to thrive
Wrinkled skin - Old man’s face
Grossly underweight