FUNCTIONAL PROTEINS

Submitted by:

Gausia Sumbul

14PFT005

WHAT ARE PROTEINS ? Proteins are long chains of amino acids put together

in a specific sequence to perform a particular

function in the body.

The amino acid sequence of proteins, and the

subsequent three-dimensional structure of the

protein, are incredibly complex and responsible for

all their actions in the body.

PROTEINS CLASSIFIED BY

FUNCTION

CATALYTIC: Enzymes.

STORAGE: Ovalbumin (in eggs), Casein (in milk), Zein (in maize).

TRANSPORT: Haemoglobin.

COMMUNICATION: Hormones (eg insulin) and Neurotransmitters.

CONTRACTILE: Actin, Myosin, Dynein (in microtubules).

PROTECTIVE: Immunoglobulin, Fibrinogen, Blood clotting factors.

TOXINS: Snake venom.

STRUCTURAL: Cell membrane proteins, Keratin(hair), Collagen.

FUNCTIONAL PROTEIN: MORE THAN

JUST BUILDING BLOCKS.

Functional Proteins are a complex mixture of

biologically active proteins that help support and

maintain normal immune function.

Functional proteins carry out a function in the body

unlike structual proteins which produce structures

(eg bones and muscles).

However, evidence clearly indicates that proteins

have important biological effects in the animal. In

other words, they perform some biological function

in the body. Proteins that have biological activity

can be referred to as “Functional proteins.”

THERE ARE MANY EXAMPLES OF

FUNCTIONAL PROTEINS IN ANIMAL

NUTRITION:

Lactoferrin: Lactoferrin is a protein found in cow

milk and human milk. Colostrum, the first milk

produced after a baby is born, contains high levels of

lactoferrin. Lactoferrin is used for

treating stomach and intestinal ulcers, diarrhea,

and hepatitis C. It is also used as an antioxidant and

to protect against bacterial and viral infections.

Avidin: Avidin is a biotin-binding protein produced in

the oviducts of birds, reptiles and amphibians and

deposited in the whites of their eggs.

The natural function of avidin in eggs is not known,

although it has been postulated to be made in the

oviduct as a bacterial growth-inhibitor.

Hemoglobin: Hemoglobin in the blood carries

oxygen from the respiratory organs (lungs or gills) to

the rest of the body (i.e. the tissues) where it

releases the oxygen to burn nutrients to provide

energy to power the functions of the organism in the

process called metabolism.

Immunoglobulins(Ig): Some functional proteins

provide great benefit to the animal, particularly

during periods of stress. Immunoglobulins (Ig),

found in plasma proteins, colostrum and eggs,

can positively impact the animal’s immune

system, improving health, reducing the effects of

pathogenic bacteria and viruses.

Natural antibodies: Antibodies are proteins with

special shapes that recognize and bind to

foreign substances, such as bacteria or viruses,

surrounding them so that scavenger cells can

destroy them and flush them out of the body.

LIFELINE CALF CARE SOLUTIONS

They derive functional protiens from bovine

serum, and similar components those found in

milk and colostrum.

More than 300 species including swine, poultry,

ruminant, aquaculture animal have been

conducted to test the action of functional proteins.

RESULTS:

Consistent results show that anytime

animals are under stress, bioactive proteins

ease the effects of this stress.

Functional proteins have been given to

millions of animals around the world with

proven beneficial effects for more than 30

years.

ESSENTIAL & NON-ESSENTIAL

AMINO ACIDS

Nine of the 20 amino acids

needed by adults cannot be

synthesized in the body; they

must be obtained from dietary

sources. Although we do not have

to consume these amino acids on

a daily basis. They are recycled,

to some extent. We cannot remain

healthy if we are deprived of them

for very long.

ESSENTIAL AMINO ACIDS

NON-ESSENTIAL AMINO ACIDS

Non-essential amino acids are those that can be

synthesized by the body. The term 'non essential'

does not infer that those amino acids are any less

important, however the body is simply capable of

creating them on its own; therefore it is not

necessary for it to attain them from an outside

source.

SOURCES OF PROTIENS

WHEAT: Wheat proteins contain

four basic protiens i.e.albumins,

globulins, gliadins and glutenins,

depending on their varied

solubility in different solvents.

Two of these proteins are of

maximum value in terms of food

processing and food quality, and

they are gliadins and glutenins.

Corn: Zein is a class of prolamine protein found

in maize (corn). It is usually manufactured as a powder

from corn gluten meal. Zein is one of the best understood

plant proteins. Pure zein is clear, odorless, tasteless, hard,

water-insoluble, and edible, and it has a variety of industrial

and food uses.

Fish: Fish are an excellent source of high-quality protein.

The proteins found in fish are essentially the same as those

found in the meat derived from other animals—that is, the

sarcoplasmic proteins (e.g., enzymes and myoglobin), the

contractile or myofibrillar proteins (e.g., actin and myosin),

and the connective tissue proteins (i.e., collagen).

Eggs: Egg white is an alkaline solution and contains approximately 40 different proteins. Below is a list of the proteins found in egg whites along with their natural functions:

54% OVALBUMIN - NUTRITION

12% OVOTRANSFERRIN - BINDS IRON

11% OVOMUCOID - BLOCKS DIGESTIVE

ENZYMES

3.4% LYSOZYME - KILLS BACTERIA

0.8% FLAVOPROTEIN- DNA REPAIR

0.05% AVIDIN-BACTERIAL GROWTH-INHIBITOR.

Yoghurt: The protein casein, present in yogurt tends to be more readily digested than the proteins present in milk. The milk proteins in yogurt also have a higher content of the amino acids proline and glycine compared with milk and these proteins have additional functions in the body including enhancing calcium absorption and boosting the immune system.

INCOMPLETE PROTIENS

Incomplete proteins are foods containing low

protein or only some of the nine amino acids that

you need in your diet. Usually, vegetable protein

(plant-based proteins) is considered incomplete as

it lacks one or more of the nine essential amino

acids.

Incomplete proteins can be combined to make

available all of the essential amino acids and

form a complete protein.

Incomplete protiens include:

Nuts

Seeds

Legumes

Grains

Vegetables.

It is important to have a variety of foods to make certain that the body gets all of the essential amino acids. There are various ways to make protein complete:

By combining plant and animal foods.

By combining plant proteins from a variety of cereals and grains.

INCOMPLETE PROTIEN LIST

1. Combine Grains and Legumes

2. Combine Grains and Nuts/Seeds

3. Combine Legumes and Nuts/Seeds

In addition to the above, by combining small amounts of animal protein – such as meat, milk, eggs or cheese – to any of the grains, legumes, nuts/seeds groups, we can create a complete protein. That includes salad with beans and a hard cooked egg; milk and wheat cereal; cereal with milk; pasta with milk or cheese; bread with milk or cheese;macaroni and cheese; oatmeal with milk etc.

FORTIFICATION

Food fortification or enrichment is the process of

adding micronutrients (essential trace elements and

vitamins) to food.

As outlined by the FAO, the most common fortified

foods are:

Cereals and cereal based products

Milk and Milk products

Fats and oils

Accessory food items

Tea and other beverages.