FUNCTIONAL PROTEINS

Submitted by:Gausia Sumbul14PFT005

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.