SPORTS NUTRITION
SPORTS NUTRITION
PROTEINS
SPORTS NUTRITION
Christianne Faith A. Mahinay, RND
SPORTS NUTRITION
OUTLINE OF TOPICS
DEFINITION & CLASSIFICATION
01 COMPOSITION 03 OF PROTEINS
CLASSIFICATION
02 STRUCTURE
04 OF AMINO ACIDS
OUTLINE OF TOPICS
RECOMMENDED
05 FUNCTIONS
07 INTAKES
06 08
DIGESTION, ABSORPTION &
METABOLISM FOOD SOURCES
OUTLINE OF TOPICS
COMPLEMENTARY PROTEIN
09 PROTEINS 11 DEFICIENCY
10 PROTEIN TOXICITY
12 VEGETARIANISM
DEFINITION & COMPOSITION
comes from the Greek word “proteios” meaning “of first importance”
or “to take the first place” to describe the principal nitrogenous
constituents of the protoplasm of all plant & animal tissues
Complex organic compounds containing carbon, hydrogen, oxygen
and nitrogen (CHON) arranged into amino acids linked in a chain by
peptide bonds
The presence of nitrogen distinguishes protein from carbohydrate
and fat. The nitrogen content of protein is 16%; 1 g N = 6.25g protein
Most proteins contain phosphorus and some specialized proteins
contain very small amounts of iron, iodine, copper, cobalt, sulfur and
other inorganic elements
STRUCTURE
The building blocks of proteins are called amino acids and they
serve as the “currency” of protein nutrition and metabolism
All AAs have the same basic structure: a central carbon atom to
which a hydrogen, a basic or amino group (-NH2), an acid or
carboxyl group (-COOH) and a distinctive side group (or side chain)
are attached. AA structure is represented as:
STRUCTURE
Although all AAs share a common structure, they
differ in size, shape, electrical charge and other
characteristics because of differences in their side
groups
Two AAs bonded together form a dipeptide. A
third amino acid can be added to the chain to
form a tripeptide. As more amino acids are added
to the chain, a polypeptide is formed.
CLASSIFICATION OF PROTEINS
SIMPLE PROTEINS
● yield only AAs upon complete hydrolysis
● examples are albumins, globulins, glutelins, prolamins,
gliadin, keratin, collagen, elastin, zein, myosin & many
others
CLASSIFICATION OF PROTEINS
DERIVED PROTEINS
● Substances resulting from the decomposition of simple &
compound proteins by the action of heat & other physical forces or
by hydrologic agents
● Examples are peptones, proteoses and peptides which are formed
in the various stages of protein digestion
CLASSIFICATION OF PROTEINS
FIBROUS PROTEINS
● Consist of several helical peptide chains twisted together to form a
stiff rod
● Generally insoluble in body fluids & give strength to tissues
● Highly resistant to digestion by proteolytic enzymes
● Examples are structural proteins such as collagen of connective
tissue, keratin of hair and nails, myosin of muscle tissue, elastin
and fibrin
CLASSIFICATION OF PROTEINS
GLOBULAR PROTEINS
● Consist of chains of AAs that are coiled and tightly packed together
in a spherical or ellipsoidal shape
● Generally soluble in body fluids and are easily denatured
● In conjugated form, they constitute many of the intracellular
enzymes like insulin
● Examples are casein in milk, egg albumin, serum albumin, and
globulins of blood and hemoglobin
CLASSIFICATION OF PROTEINS
NATIVE PROTEIN
● Refers to the original protein structure without any change
in physicochemical properties
CLASSIFICATION OF PROTEINS
DENATURED PROTEIN
● Refers to a protein that has changed its physical, chemical
and biological properties characterized by an unfolding of
the molecule from the previous configuration due to
splitting off of peptide linkages and crosslinks that connect
the peptide chains
● This happens when proteins are subjected to heat, acid or
other conditions that disturb their stability
CLASSIFICATION OF PROTEINS
COMPLETE PROTEIN
● Contains all the essential AAs in proportions capable of
maintaining life and supporting a normal rate of growth
when they are the sole source of protein in the diet
● Considered as a high biologic value protein
● All animal proteins except gelatin are complete proteins but
not necessarily identical in biologic value
CLASSIFICATION OF PROTEINS
PARTIALLY COMPLETE PROTEIN
● Contains all the essential AAs but a relatively small amount
of one or more of the amino acids necessary for growth
● Can maintain life but cannot support a normal rate of
growth when used as the sole source of protein in the diet
● Considered as a low biologic value protein
● Examples are gliadin and hordein
CLASSIFICATION OF PROTEINS
TOTALLY INCOMPLETE PROTEIN
● Lacks one or more of the essential AAs and is therefore
incapable of replacing or building new tissue, hence cannot
support life or growth when used as the sole source of
protein in the diet
● Considered as a low biologic value protein
● Examples are zein and gelatin
CLASSIFICATION OF AMINO ACIDS
1. ESSENTIAL (INDISPENSABLE) AMINO ACIDS
• AAs that the human body cannot synthesize at a rate
sufficient to meet growth and maintenance requirements.
They must therefore be provided preformed in the diet,
either as free AAs or as constituents of dietary proteins
• AAs that result in nutritional or metabolic effects when
omitted from the diet
ESSENTIAL AMINO ACIDS
Phenylalanine
Valine
Tryptophan
Threonine
Isoleucine
Methionine
Histidine
Lysine
Leucine
CLASSIFICATION OF AMINO ACIDS
2. SEMI-ESSENTIAL (CONDITIONALLY INDISPENSABLE)
AMINO ACIDS
• AAs that are normally not essential but become essential
under certain clinical conditions. They must be supplied by
the diet when the need for these amino acids exceeds the
body’s ability to produce them.
• AAs that can lower the requirement for an essential amino
acid but cannot replace it entirely.
SEMI-ESSENTIAL AMINO ACIDS
Arginine
Cysteine
Tyrosine
Serine
Proline
Glycine
Taurine
CLASSIFICATION OF AMINO ACIDS
3. NON-ESSENTIAL (DISPENSABLE) AMINO ACIDS
• AAs that can be synthesized in the body from essential AAs
or from an available source of nitrogen to form the amino
group and a carbon skeleton composed of fragments from
carbohydrate or fat to form the rest of the structure if they
are not available in the diet
NON-ESSENTIAL AMINO ACIDS
Glutamate
Alanine
Aspartate
Glutamine
CLASSIFICATION OF AMINO ACIDS
GLUCOGENIC AMINO ACIDS
• AAs that form pyruvate or intermediates of the Krebs Cycle
which can be converted to glucose or glycogen.
CLASSIFICATION OF AMINO ACIDS
KETOGENIC AMINO ACIDS
• AAs that give rise to acetyl CoA or acetoacetate resulting in
the formation of fat or ketone bodies
• Tend to form ketone bodies
FUNCTIONS
Build and repair cells and tissues
(structural role)
Supply energy (a fuel nutrient)
Regulate body processes (regulator of
physiologic processes)
SPORTS NUTRITION
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METABOLISM
SPORTS NUTRITION
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GENERAL PRINCIPLES OF PROTEIN METABOLISM
1. The amino acids are in a dynamic state. There is constantly
an exchange, mixing, intermingling among them.
2. The all or none law applies in formation of cells and
tissues, i.e., the amino acids needed to synthesize a
particular protein should be all present at the same time in
the right amount and in the site where the protein is
formed.
3. There is a limited number of amino acids that are labile, i.e.,
they are reserved for immediate use to maintain nitrogen
balance.
GENERAL PRINCIPLES OF PROTEIN METABOLISM
4. Synthesis of a particular protein is controlled by a genetic
material, the DNA. The RNA has the code or formula for a
particular protein to be formed.
5. Protein metabolism is closely related with fat and
carbohydrate metabolism.
SPORTS NUTRITION
SPORTS NUTRITION
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PROTEIN QUALITY
SPORTS NUTRITION
1. FORTIFICATION
- refers to the addition of amino
acids in desirable levels so that
food contains more than what
originally exists. (i.e. lysine added
to bread)
2. ENRICHMENT
- to restore what was lost during the
milling process by adding an amino
acid according to FDA standards
(i.e. lysine to Cerelac)
3. SUPPLEMENTATION
- refers to the addition of protein
rich foods to regular diet so as to
increase total protein content and
improve its standards (i.e. High
protein milk given in addition to
lugao, fruits or vegetables.
4. COMPLEMENTATION
- refers to the combination of food
proteins such that one lacking in an
essential amino acid is provided by
another rich in that amino acid.
- examples are: rice & munggo;
soybean & wheat; soybean & nuts;
cottonseed and corn; soybean &
corn; soybean & red kidney bean.
RECOMMENDED
INTAKES
PDRI 2015
FOOD SOURCES
● Animal origin: meat, fish, poultry, egg,
seafoods, milk and dairy products
● Plant origin: legumes, nuts, seeds, cereals,
grains, fruits, vegetables & processed vegetable
proteins like tofu but the proteins they contain
lack or contain insufficient amounts of certain
essential amino acids and are therefore called
incomplete or partially complete proteins
Food Exchange List
COMPLEMENTARY PROTEINS
● Complementary proteins are two or more dietary
proteins whose amino acid patterns complement each
other in such a way that the essential amino acids
missing in one are supplied by the other. In general,
plant proteins are of lower quality than animal proteins.
● The strategy of combining plant protein foods with
different but complementary amino acid patterns yields
a protein that contains all the essential AAs in quantities
sufficient to support health.
COMPLEMENTARY PROTEINS
● Adding small amounts of meat or fish to a primarily
cereal diet will supplement an otherwise inadequate
amino acid pattern
● Combining cereals and legumes, which are low in lysine
and methionine, respectively, will result in an adequate
mixture for protein synthesis
● Adding milk to a cereal-based meal will increase
efficiency of the cereal protein
SPORTS NUTRITION
SPORTS NUTRITION
PROTEIN TOXICITY
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SPORTS NUTRITION
PROTEIN TOXICITY
High protein intakes among young infants may cause
elevation of BUN and creatinine as well as amino acid and
may lead to metabolic acidosis. Thus, for young infants,
intake should not exceed 3g/kg/dl.
Excess amino acids are not stored. Those not immediately
used for anabolism are rapidly degraded. Their carbon
skeletons are catabolized for use as energy or as substrates
for CHO and lipid biosynthesis. Consumption of excess
amino acids thus serves no purpose.
SPORTS NUTRITION
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PROTEIN DEFICIENCY
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PROTEIN DEFICIENCY
Protein deficiency usually accompanies a deficiency of
calories and other nutrients. The most evident result of
protein deficiency is the wasting of muscle tissue and
consequent loss of weight.
Other symptoms include anemia and delayed healing of
wounds and fractures. A lowering of serum protein levels
and hormonal changes may result in edema, fatty liver,
dermatitis, weakness and loss of vigor.
PROTEIN DEFICIENCY
Protein deficiency reduces the production of
antibodies which increases susceptibility to
infection due to diminished immune response.
Prolonged deficiency results in negative
nitrogen balance (NB).
PROTEIN ENERGY MALNUTRITION
refers to a class of clinical disorders resulting from
varying combinations and degrees of protein & energy
deficiency usually accompanied by additional physiologic
and environmental stresses
most common among infants and young children
between one to three years of age. It is an important
cause of childhood morbidity and mortality which leads
to permanent impairment of physical and possibly, of
mental growth
PROTEIN ENERGY MALNUTRITION
often aggravated by infection and accompanied
by other nutritional deficiencies such as severe
Vitamin A deficiency
the most serious forms of PEM are kwashiorkor
(predominantly protein deficiency) and
marasmus (predominantly calorie deficiency).
Marasmic kwashiorkor is a deficiency of both
protein and energy.
PROTEIN ENERGY MALNUTRITION (PEM)
MARASMIC
MARASMUS KWASHIORKOR
KWASHIORKOR
MARASMUS (Calorie Deficiency)
Named from the Greek word meaning “dying away”.
Marasmic children look like “little old people” with just
skin and bones.
Characterized by stunted growth, muscle wasting and
absence of subcutaneous fat due to inadequate calories.
Chronic condition of semi-starvation due to failure of the
mother to nurse her infant and subsequent substitution
of diluted or inadequate quantities of a formula for
breast milk.
Occurs mostly in children from 6-18 months of age.
KWASHIORKOR (Protein Deficiency)
Acute PEM basically due to inadequate protein intake
Appears in infants and young children in the late
breastfeeding and post-weaning phases when the diet is
high in CHO and low in quality and quantity of CHON.
Characterized by hypoalbuminemia and enlarged fatty
liver.
Subcutaneous fat is usually preserved, but muscle
wasting is often masked by edema.
MARASMIC KWASHIORKOR
(Calorie & Protein Deficiency)
Deficiency of both protein and energy
Characterized by the edema of kwashiorkor with the
wasting of marasmus
Researchers believe that kwashiorkor and marasmus are
two stages of the same disease. A child with marasmus
can later develop kwashiorkor.
Some research indicates that marasmus represents the
body’s adaptation to starvation and that kwashiorkor
develops when adaptation fails.
Kwashiorkor vs Marasmus
VEGETARIANISM
Defined as the abstinence from animal products. Pure vegetarians/vegans
eat only plant foods. This makes diet planning essential to ensure
adequate intakes of calories, vitamin B12, vitamin D, iron, & calcium.
Contrary to popular belief, CHON requirements are easily met by vegans.
• Lacto-vegetarian diet – plant foods + milk products
• Lacto-ovo-vegetarian diet – plant foods + milk products + egg
• Pesco-vegetarian diet – plant foods + fish & fish products
These diets avoid red meat but are not likely to be deficient in any
nutrients. However, these diets are not assured of either low fat or
healthful diet for their diets can be high in fat if whole milk, whole milk
cheeses, eggs, oils and other fats, nuts, seeds and high-fat desserts are
used extensively.
VEGETARIANISM
• Pure vegan diet – inherently low in fat, high in fiber and
cholesterol-free. Benefits of such a diet include a decreased
risk of obesity, CHD, type 2 diabetes, constipation, & certain
cancers esp. of the breast and colon.
• Typical vegetarian diets - provide enough omega-6 fatty
acid, but lack omega-3 fatty acids. This imbalance slows
down production of EPA and DHA in the body and w/out
fish, eggs or sea vegetables in the diet, intake of EPA & DHA
falls short. To compensate for this inadequacy, vegetarians
need to include good sources of linolenic acid, such as
walnuts, soybeans, and their oils in their daily diet.
Diet Recommendations For Vegetarians
Eat a variety of foods.
Use complementary protein to ensure a high quality
protein intake.
Eat more whole grain breads and cereals.
Include a rich source of Vitamin C every meal to maximize
iron absorption.
Select good sources of iron, zinc, calcium, riboflavin,
vitamin B12 & vitamin D. Pure vegans may need to
supplement their diet with vitamin B12-fortified soybean
milk or take dietary supplements of vitamin B12 to
compensate for the lack of animal products in the diet.
REFERENCES
NDAP Nutrition & Biochemistry 2015 Edition
Basic Nutrition for Filipinos (Ruiz & Claudio) 6th Edition
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