Medical term:

proteins

Large molecules consisting of up to thousands of AMINO ACIDS linked together by peptide bonds to form polypeptides which, in turn, are linked to form proteins. These long chains of amino acids are often folded in specific ways. Fibrous proteins, such as COLLAGEN, are formed from spiral strand polypeptides. They are insoluble and constitute much of the structure of the body. Globular proteins are soluble and include the ENZYMES, many of the hormones and the blood proteins such as haemoglobin and the IMMUNOGLOBULINS (antibodies). Conjugated proteins contain other constituents such as sugars (glycoproteins) and lipids (lipoproteins). See also ABC TRANSPORTER PROTEINS, ACTIN BINDING PROTEINS, ACUTE PHASE PROTEINS, ALPHAFETOPROTEIN, AMYLOID, AMYLOID PRECURSOR PROTEIN, ANNEXINS, ANTIBODY, CHAPERONES, CHEMOKINES, COMPLEMENT, CONFORMATIONAL EPITOPE, CORE OCTAMER, CYTOKINES, DENATURATION, ELASTINS, FIBROBLAST, GLUTEN, GLYCOPROTEINS, G PROTEINS, GRANINS, HEAT-SHOCK PROTEINS, INTERMEDIATE FILAMENT PROTEINS, KERATIN, LECTINS, LIGAMENTS, LIPOPROTEINS, MEMBRANE-PROTEIN ION CHANNELS, MOTOR PROTEINS, MUSCLE, PLASMA PROTEINS, POLYMER, PRION PROTEINS, PROTEASE, PROTEIN BINDING, PROTEIN FOLDING, PROTEIN SYNTHESIS, REPRESSOR PROTEIN, RNA, SINGLE STRAND BINDING PROTEINS, TAU PROTEINS, TERTIARY STRUCTURE AND UBIQUITIN.

Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005

Patient discussion about proteins

Q. I get about 190 grams of protein a day. Is that too much protein? Have you ever seen a guy living only for food? No? Here I am. I get about 190 grams of protein a day. Is that too much protein? My weight is 183 pounds.

A. this is a good amount, just make sure that you get the majority of it from real foods and not from powders and bars.

Q. Does the cooking have a negative effect on the protein content of the food? I have heard that high temperatures cooking breaks the protein, so does the cooking have a negative effect on the protein content of the food?

A. Yes. Proteins can be denatured by heat, but only when the protein structure is delicate or is exposed to extremely high temperatures for long time. You must remember that breaking of protein is the physical-chemical process where the physical or chemical structure of a protein is rearranged. So cooking will not reduce on the nutritive value of the food until it’s cooked at cooking temperatures.

Q. Is it true that Casein protein can cause Cancer, or is harmful to the human body? Someone left a comment on my blog about Casein protein being bad for the body and that it could lead to Cancer. Is this true?

A. I am not familiar with such information, Casein is a protein that is found in large amounts in breastmilk and milk products replacements for babies and as far as I know it has no such affect.

More discussions about proteins

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