Fishsticks Cartman Quotes

essential amino acids and QUALITY 'OF PROTEIN

(by Dr. Marco Blacks)

www.netintegratori.it

Proteins are classified into noble and not noble, qu esta classification is made depending on the presence or absence of amino cides essential in St. ruttura protein.

As mentioned proteins ono s consist of chains of amino acids , almost all can be summarized by our body, that is when requires a specific amino acid that is present on n ingested proteins, the amino acid to absent can be synthesized by rearranging other amino acids.

This is possible for all amino acids except p er the eight listed below:

• Isoleucine A
• LEUCINE
• LYSINE
• ME thionine
• FENILAL ANINA
• Threonine
• TRYPTOPHAN
• VALINE

These They can not be "built" from our bodies, should therefore be introd scream with power. The lack of even one essential amino acid does not allow the formation of new protein structures. The process of protein synthesis expected to know all the necessary amino acids are present contemporary mind at the time of construction of the protein body request.

is defined as the limiting amino acid quell'aminoacido (essential) whose quantity determines the possi bility of synthesis of new proteins.

proteins that already contain these amino acids, called essential , are called "noble." The proteins are Rigine or animal (meat, fish, milk, eggs), while the nobles are not of plant origin (soybean, wheat, cereals, etc ...).

Varrà from now the pen to stress that it is quite another to define the quality (the nobility) of a protein and another thing is to judge the quality of a protein diet d ue protein non-optimal quality can be integrated into a nutritionally balanced and of good quality.

quality of a protein

One way to define the quality of a protein is indicated by PER (Protein efficenty Ratio ) expressing body weight gain per gram of protein per taken from one animal to test in practice is given by the following relationship nte:

FOR = Grams of lost and won
amount of protein given

Considering this ind ice are the highest (3.9) for eggs and then go to milk, fish and meat. Similar results have also using another parameter called NPR (Rapp garden Protein Netto) given by:

NPR = Grams of p + eso won Grams in weight loss unrelated protein or

Other indices used to determine the quality of a protein take nitrogen balance of the account and intact nitrogen (N) is the most interesting component of amino acids you, in fact it is contained in here% is constant in all proteins (16%).

If the nitrogen is introduced UGU ale in the urine (urea through urine, feces, skin) is called the situation nitrogen balance, which happens to be the ideal condition a healthy adult subject with adequate food to his situation. If that nitrogen introduced is lower than it has eliminated a budget what negative (ie a breakdown), which is typical of a period of metabolic stress such as:

• inadequate intake protein
• Losses of nitrogen increased
• Loss of muscle tissue and fluids
• fever and chronic diseases
• Defects digestive
• defects assorbiment or

If the nitrogen is introduced than we lose there is a positive (anabolic state), sit

uazione found in:

• Growth
• Pregnancy
• periods of convalescence and recovery but
• muscle hypertrophy
• situation Optimal retention of nitrogenous catabolites

A system that considers measurement of nitrogen to assess the value of a protein is BV (Biological Value) which is given by the nitrogen content in the protein assay and used by the body to repair tissue for the maintenance of vital functions and so on. and therefore is not excreted through urine, feces, skin.

BV = Amount of nitrogen absorbed

Quantity nitrogen

introduced x 100

For this index are the highest value (taken as a reference and assigning 100) for eggs and then go to the milk (90), fish (76) and meat (74) . Lately food processing technology has enabled the extraction of milk serum proteins, especially the lactoglobulin, in this case the high

of aminoacidiessenziali has fact attributed to the feed value of 105. The third protein quality index is given by the NPU (Net Protein Utilization) that indicates the highest digestibility of protein and its biological value based on the mixture of amino acids absorbed from the intestine.

NPU = amount of nitrogen retained in the body x 100

amount of nitrogen introduced

Again has been developed another method to verify the degree of digestibility of a protein, this method is called PDCAAS (Protein Digestibility Corrected Amino Acid Score). This is determined on the basis of a model human amino acid between 2 and 5 years of age, and essential the supply of essential amino acids. The maximum score is 1.21 and was obtained from whey proteins with egg albumen and egg proteins.

type protein	VB	FOR	PDCAAS
EGG	100	3.8	1.18
MILK	91	3.1	1.21
whey	105	3.7	1.15
BEEF	85	2.9	0.92
SOY	74	2.1	0.91
WHEAT	54	1.5	00:42

VB: biological value

FOR: Protein Efficiency Ratio (protein efficiency)

PDCAAS : Protein Digestibility Corrected Amino Acid Score (index of protein digestibility)