any large organic compound made from one or more polypeptides, which are chains of amino
acids joined in a genetically determined order by peptide linkages between the carboxyl group of one amino acid and the amino group of the next. They contain carbon, hydrogen, oxygen and nitrogen and usually sulfur, occasionally phosphorus.
Proteins form a large and essential part of the body mass, comprising especially cell membranes, connective tissue, muscles, enzymes, hormones, blood proteins. To maintain this mass the diet must contain a high proportion of protein, especially in growing animals and those recovering from debilitating diseases.
a surface protein of Staphylococus aureus which binds to the Fc region of some IgG molecules. Fluorochrome-labeled protein A is used in an indirect immunofluorescence test for detecting bound immunoglobulins.
a recombinant protein with all its naturally occurring properties.
the portion of dietary protein that can be used by the animal.
a property of many drugs which limits their distribution and availability in the blood, as well as affecting elimination from the body.
a circulating vitamin K-dependent protein with anticoagulant effects. Promotes fibrinolysis.
calories derived from proteins in the diet.
protein calorie malnutrition
inadequate protein in the diet leads to impaired cell-mediated immunity, delayed wound healing and loss of lean body mass.
the number of calories provided from protein sources, compared with the total caloric intake; an indication of the level of protein intake.
one which, when coupled to a hapten, renders it capable of eliciting an immune response.
one containing the essential amino acids in the proportion required in the diet.
feeds containing a high concentration of protein, e.g. legume grains and forages, meat meal, fish meal, oil cakes, milling residues including bran, shorts, middlings, brewer's grains.
those in which the protein molecule is united with nonprotein molecules or prosthetic groups, e.g. glycoproteins, lipoproteins and metalloproteins.
in urine is valuable in correcting for variation in urine contents due to variable dilutions.
the total nitrogen content of a feed multiplied by 6.25. Includes several obvious errors but is still a close approximation of the protein content.
is usually the most expensive part of the diet, except for animals at pasture, and the constituent most likely to be deficient. An excess of protein in the diet in ruminants can cause a sharp rise in alkalinity, due to the release of ammonia, of the ruminal contents causing ruminal atony and indigestion.
the crude protein ingested less the protein excreted in the feces. The estimation requires a digestibility trial involving animals.
said of a feed. The total nitrogen content expressed as protein if it were all in that form. That is the percentage nitrogen in the feed multiplied by the average percentage of nitrogen in plant protein (6.25%).
protein excretion t
one that uses 51Cr-labeled protein which measures protein excretion in the feces in cases of protein-losing enteropathy.
characterized by shape, structure and low water solubility; they have a structural role. Examples are collagen
in recombinant DNA technology when a foreign gene is inserted into a plasmid vector to interrupt a gene, such as lacZ, the mRNA transcript of the recombinant plasmid contains the lacZ Shine-Dalgarno sequence and codons for the 3′ end of the lacZ gene protein followed by the codons of the foreign gene; the protein expressed is a fusion protein containing a few N-terminal lacZ amino acids and the contiguous foreign protein.
pharmaceutical preparations used in the treatment of severe, acute protein loss. Available for use orally or parenterally. They are partly digested proteins and contain a mixture of polypeptides, amino acids and other breakdown products.
an ordered set of small samples of proteins immobilized on a microscope slide or other solid surface that is used to determine protein-protein interactions.
protein nutritional deficiency
causes lack of muscle development, and slow growth rate and maturation. In adults there is a low milk production and poor weight gain. In severe states tissue and blood levels fall, hypoproteinemic edema may occur, and a degree of immunosuppression could be expected.
one having a ratio of essential amino acids different from that of the average body protein.
any protein located in the membrane but not essential to the reconstitution of that protein.
all the proteins present in the blood plasma, including the immunoglobulins. See plasma
polyhedrin matrix protein
a protein that comprises the major component of occlusion bodies produced by nuclear polyhedrosis virus and cytoplasmic polyhedrosis virus; the strong polyhedrin promoter is utilized in the expression of recombinant proteins in baculovirus expression systems.
rec A protein
an enzyme that binds to DNA and plays an important role in genetic recombination.
a circulating vitamin K-dependent protein with anticoagulant effects.
proteins in the blood serum, including immunoglobulins, albumin, complement, coagulation factors and enzymes.
protein shock anaphylaxis
occurring after the intravenous injection of protein.
in times of energy deficiency the animal body may raid protein stores for glucogenic amino acids, thus depleting body stores of proteins. Substances such as acetic acid which can fill the energy deficiency and avoid the protein loss are known as protein-sparing.
feeds which contain more than 20% protein.
proteins encoded by the viral genome.
Patient discussion about protein S
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 protein S