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Topic of the Day: Protien This article is part of the series on Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are essential parts of organisms and participate in virtually every process within cells. Many proteins are enzymes that catalyze biochemical reactions and are vital to metabolism. Proteins also have structural or mechanical functions, such as actin and myosin in muscle and the proteins in the cytoskeleton, which form a system of scaffolding that maintains cell shape. Other proteins are important in cell signaling, immune responses, cell adhesion, and the cell cycle. Proteins are also necessary in animals' diets, since animals cannot synthesize all the amino acids they need and must obtain essential amino acids from food. Through the process of digestion, animals break down ingested protein into free amino acids that are then used in metabolism. Proteins were first described by the Dutch chemist Gerhardus Johannes Mulder and named by the Swedish chemist Jöns Jakob Berzelius in 1838. The central role of proteins in living organisms was however not fully appreciated until 1926, when James B. Sumner showed that the enzyme urease was a protein.[3] The first protein to be sequenced was insulin, by Frederick Sanger, who won the Nobel Prize for this achievement in 1958. The first protein structures to be solved were hemoglobin and myoglobin, by Max Perutz and Sir John Cowdery Kendrew, respectively, in 1958.[4][5] The three-dimensional structures of both proteins were first determined by x-ray diffraction analysis; Perutz and Kendrew shared the 1962 Nobel Prize in Chemistry for these discoveries. Proteins may be purified from other cellular components using a variety of techniques such as ultracentrifugation, precipitation, electrophoresis, and chromatography; the advent of genetic engineering has made possible a number of methods to facilitate purification. Methods commonly used to study protein structure and function include immunohistochemistry, site-directed mutagenesis, and mass spectrometry. Most proteins are linear polymers built from series of up to 20 different L-a-amino acids. All amino acids possess common structural features, including an a-carbon to which an amino group, a carboxyl group, and a variable side chain are bonded. Only proline differs from this basic structure as it contains an unusual ring to the N-end amine group, which forces the CO–NH amide moiety into a fixed conformation.[6] The side chains of the standard amino acids, detailed in the list of standard amino acids, have a great variety of chemical structures and properties; it is the combined effect of all of the amino acid side chains in a protein that ultimately determines its three-dimensional structure and its chemical reactivity.[7]

Gina's Column Eat for a Healthy Heart (03/01/2010) Making healthy food choices is one of many lifestyle changes that can help reduce your risk for getting heart disease—the No. 1 killer in the United States. The Nutrition Facts found on most foods and health claims allowed on some foods can help you choose wisely. To help ward off heart disease, choose foods with less fat less sodium (salt) less cholesterol fewer calories more fiber “Making better food choices for your health doesn’t mean you will need to exclude favorite foods,” says Barbara Schneeman, Ph.D., director of the Food and Drug Administration's (FDA's) Office of Nutrition, Labeling and Dietary Supplements. “You can use one of the most valuable tools people have—the food label—to make dietary trade- offs. For example, if you eat a food that is high in saturated fat, you can make other choices during the day that are low in saturated fat to keep your total daily intake in balance by using the part of the food label called Nutrition Facts.” FDA regulations require nutrition information to appear on packaging for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, and drinks. Nutrition labeling for raw produce (fruits and vegetables) and fish is voluntary. Food Label and Nutrition Facts “The food label gives people the power to compare foods quickly and easily so they can judge which products best fit into a heart-healthy diet or meet other dietary needs,” says Schneeman. For example, people concerned about their blood pressure who want to limit how much salt (sodium) they eat may be faced with five different types of tomato soup on the shelf, says Schneeman. You can compare the sodium content of each product by looking at Nutrition Facts to choose the one with the lowest sodium content. Nutrient Highs and Lows Most of the nutrients that must be declared under Nutrition Facts on the food label are listed with a "percent Daily Value" (%DV), which shows the percent of the recommended daily intake that's in a serving of that product. Consumers can use the %DVs to create a balanced diet. With a glance, they can see if a product has a high or low amount of a nutrient. The rule of thumb is 20% DV or more is high and 5% DV or less is low. Health experts recommend keeping the intake of nutrients that may increase your risk for heart disease as low as possible. These nutrients are saturated fat trans fat cholesterol There is no %DV for trans fat, but you can use the label to find out whether the saturated fat and cholesterol are high or low. When comparing products, look at the total amount of saturated fat plus trans fat to find the one lowest in both of these types of fat. You can also use the %DV to choose products that contain higher amounts of heart-healthy nutrients, such as fiber. Eating fiber from fruits, vegetables, and grains may help lower your chances of getting heart disease. Be sure to check the serving size on the Nutrition Facts part of the food label. If the serving size is 1 cup, and you eat 2 cups, you are eating double the calories and nutrients listed. Health Claims Some food products carry health claims—statements that the product may help reduce the risk of developing a certain disease or condition. FDA authorizes some health claims based on “significant scientific agreement,” which means that the claim is supported by strong, scientific evidence based on studies in people and that the claim is unlikely to be reversed by new studies. Only foods that meet the criteria for a claim are allowed to carry the claim on their labels. Here are claims related to heart disease that you may see on some foods: While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease. Diets low in sodium may reduce the risk of high blood pressure, a disease associated with many factors. Soluble fiber from foods such as [name of food], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Tips for Healthy Eating Choose lean meats and poultry. Bake it, broil it, or grill it. In a restaurant, opt for steamed, grilled, or broiled dishes instead of those that are fried or sautéed. Look for foods low in saturated fats, trans fats, and cholesterol. Most of the fats you eat should come from polyunsaturated and monounsaturated fats, such as those found in fish, nuts, and vegetable oils. Look for foods high in potassium (unless your health care professional has told you to restrict the amount of potassium you eat). Potassium counteracts some of the effects of salt on blood pressure. Choose foods and beverages low in added sugars. Read the ingredient list to make sure that added sugars are not one of the first few ingredients. (Ingredients are listed in descending order of weight. Those in the largest amounts are listed first.) Some names for added sugars include sucrose, glucose, high fructose corn syrup, corn syrup, maple syrup, and fructose. Pick foods that provide dietary fiber, like fruits, beans, vegetables, and whole grains. This article appears on FDA's Consumer Updates2 page, which features the latest on all FDA-regulated products. Date Posted: January 29, 2010 (1434327) Past "Gina's Column" Articles Haiti Earthquake Relief (02/05/2010) Holiday Food Safety (12/01/2009) H1N1 Prevention and Treatment (11/03/2009) October is Breast Cancer Awareness Month (10/13/2009) My Pyramid Plan (08/11/2009) FDA Issues Draft Guidances for Tomatoes, Leafy Greens and Melons (08/04/2009) Facts and Myths about Generic Drugs (07/22/2009) H1N1 (Swine Flu) FDA Action (05/13/2009) Nutritional Benefits of Fruits and Vegetables (03/05/2009) Food Allergens, when food becomes the enemy. (01/08/2009) FDA update on investigation of Melamine (11/16/2008) Foodborne Illness Peaks in Summer - Why? (06/26/2008) The Benefits of Folic Acid for Women (03/10/2008) Loving Your Family, Feeding Their Future (01/09/2008) Food Protection Plan (12/04/2007) FDA Alert (11/17/2007) Second Hand Smoke and Heart Desease (11/08/2007) How many Fruits and Vegies do I require per day? (11/03/2007) About Breast Cancer Prevention (10/29/2007) October is Breast Cancer Awareness Month (10/14/2007) Food & Stress (10/10/2007) Find information and recipes for life, health and food here. (09/21/2007) Welcome to Gina's Recipes (02/24/2007)