The Essential Role of Protein in Muscle Health and Overall Body Function

Muscles, the powerhouses of our bodies, are predominantly composed of protein. To maintain healthy and efficient muscles, it's vital to ensure an adequate intake of protein in our diets. Protein is just one of the essential biological molecules we consume to sustain life, alongside carbohydrates, lipids, vitamins, minerals, and water.

Proteins are complex macromolecules made up of smaller units called amino acids. Biologically active proteins are polymers consisting of amino acids linked by covalent peptide bonds. Once ingested, proteins are broken down during digestion into amino acids, which are then transported to all cells in the body. Here, these amino acids are reassembled into the specific proteins needed by our cells and tissues.

The metabolic pathways of anabolism and catabolism govern how amino acids are utilized in the body. Many proteins serve as structural components of tissues like muscles and connective tissues. Additionally, proteins act as enzymes, accelerating biochemical reactions and conserving energy. Some proteins are crucial in immune responses, serve as carriers or transporters, and participate in DNA translation.

One significant role of proteins is in cellular transport. Specialized proteins facilitate the movement of nutrients and other molecules across cell membranes. Some of these transport proteins function as pumps, shuttling compounds across membranes efficiently.

The importance of proteins is amplified during growth and development, especially in newborn animals. Genes dictate which amino acids are utilized for specific protein structures or functions required by cells. More than twenty different amino acids are essential for tissue growth, cellular maintenance, and metabolic functions.

Proteins exhibit remarkable versatility. They work in concert with DNA and RNA to synthesize new proteins, essentially "rebooting" themselves to meet the body's demands. However, protein intake must be complemented by a full spectrum of vitamins and minerals, in addition to carbohydrates and fats, to ensure optimal health.

Protein quality is critical for supporting growth in children and maintaining adult health. Two primary factors influence protein quality: digestibility and amino acid composition. The digestibility of a protein determines how efficiently the body can break it down and utilize its amino acids. The amino acid composition of a protein impacts its ability to supply essential amino acids necessary for bodily functions.

In conclusion, proteins are indispensable for our bodies, serving as the building blocks of muscles and playing diverse roles in cellular functions. By consuming proteins along with a balanced diet of vitamins, minerals, carbohydrates, and fats, we support growth, maintenance, and overall health. The quality of protein intake is crucial for optimizing health outcomes across different stages of life.
The Essential Role of Protein in Muscle Health and Overall Body Function

Protein involves in immune system

Many different nutrients play a role in the support of the immune system, although protein is a vital to optimal function and health.

For the existing research, it is apparent that maintaining a positive protein energy balance contributes to a healthier immune function.

Proteins play an important role in the immune system, which is responsible for fighting invasion and infection by foreign substances. Antibodies are blood proteins that attack and inactivate bacteria and viruses that cause infection.

When human diet does not contain enough protein, their body cannot make as many antibodies as it needs. Low protein intake is associated with a compromised immune system , but reduced immunity is more complicated than the lack of a single nutrient.

Typically, low protein intake is accompanied by a low caloric intake and a low intake of other nutrients, such as vitamins and minerals. A proper diet provides the nutrients needed for optimal immune system function.
Protein involves in immune system

The heat processing effects on food nutrient

In contrast to food irradiation, heat treatment has been used in the preparation of foods for millennia. As a consequence of its long history of use, heat treatment has achieved a high degree of acceptability and its effects have been subjected to less scrutiny.

The net effect of food processing on product quality is positive. The nutritive value of foods may be improved by an increased in nutrient content and/or digestibility of food component.

Heat processing increases the digestibility of starch and protein by gelatinization and denaturation, respectively and it increases the bioavailability of niacin which is present in many cereals in a bound form.

However, excessive heat treatment increases the amount of resistant starch, which lowers digestible energy but contributes to the fermentable soluble dietary fiber that reaches the hind gut.

Heating in the presence of alkali usually lowers lysine availability.
The heat processing effects on food nutrient

Protein in general

The word ‘protein’ can be defined as: any group of complex organic compounds, consisting essentially of combinations of amino acids, in peptide linkages, that contain carbon, hydrogen, oxygen nitrogen and usually sulfur.

Proteins are both biological and physicochemical compounds and are essential components of every living cell. Some are utilized in the formation of regeneration of tissue; certain specific protein serve as enzymes and others as antibodies; still others fulfill indispensible functions in metabolic regulation and contractile processes.

It now appears that cellular streaming, mitosis, meiosis an cell splitting involve proteins resembling those of the contractile systems. All things considered, protein concerned with virtually all physiological events.

Proteins are involved in body structure; they make up the muscle system which constitutes more than 50% of the human body (dry weight).

In addition to their contribution of the nutritional properties of foods through provision of amino acids that are essential to human growth and maintenance, proteins impart the structural basis for various functional properties of foods.
Protein in general

Protein as enzymes

Some proteins have an extremely important function by serving as enzymes. Enzymes make biological chemistry efficient and less wasteful of energy.

All enzymes are invariably proteins. It made of long chains of amino acids. Each enzyme is folded into a specific shape, which allows other molecules to fit into it. Each enzyme has its own tertiary structure and specific confirmation which is essential for its catalytic activity.

The functional unit of enzymes is called holoenzyme, which is often made up of apoenzyme which is a protein part and a coenzyme which is a non-protein part.

They require little energy and simple requirement’s. Enzymes work at mild conditions with respect to both temperature and pH.

In enzyme-controlled reactions the reactants are known as substrate. Enzymes have their effect by binding the substrates to a specially shaped active site in the protein molecule.  The enzymes and the substrate fit together using a lock and key mechanisms.

Anything which changes the shape of this active site stops the enzyme from working,

Enzymes speed up biological reactions inside and outside of body cells, such as respiration, protein synthesis, photosynthesis and digestion.
Protein as enzymes

Essential amino acids

Amino acids are required for the production of proteins which are used for structural purposes, as enzymes for transport and storage an as receptor molecules.

Proteins are described as essential and nonessential proteins or amino acids. The human body requires approximately 22 amino acids in specific patterns for the synthesis of its proteins.

In the human body, the liver produces about 80 percent of the amino acids needed. The remaining 20 percent must be obtained from the diet.

These are called the essential amino acids, because human body cannot make them and must get them in the diet.

They are methionine, threonine, tryptophan, leucine, isoleucine, lysine, valine, phenylalanine and histidine.

The processes of assembling amino acids to make proteins and of breaking down proteins into individual amino acids for the body’s use are continuous ones.

Should the body become depleted of its reserves of any of the essential amino acids, it would not be able to produce the proteins that require those amino acids.

While the presence of essential amino acids is critical to protein synthesis, there is some evidence that lack of the nonessential amino acids can result in lower plasma level of these amino acids, which may ultimately compromise proteins synthesis in situations where there is rapid growth.

Sometimes, certain nonessential amino acids can become essential.

This is true of nonessential amino acids that are synthesized from other amino acids or when synthesis is limited due to special physiological conditions. Tyrosine and cysteine are both considered conditionally essential amino acids.
Essential amino acids

Food sources of protein and amino acids

Proteins are made up of long chains of building blocks called amino acids. Human obtain protein from both animal and plant foods.

Foods in meat, poultry, dry peas and beans, eggs, and nuts group and in the milk, yoghurt and cheese group contribute an abundance of high quality protein. The protein of these foods contain ample amounts of all the essential amino acids relative to human bodies’ need for them, and the rest of the diet provides protein-sparing energy and needed vitamins and minerals.

Eggs provide the optimal mixture of essential amino acids among food sources; hence, eggs receive the highest quality rating compared with other foods.

Two others, the vegetable group and the grains group, contribute smaller amounts of protein, but they can add up to significant quantities. These foods tend to lack one or more of the essential amino acids. However, there is an exception – soya beans contain all of them.

Mixtures of plant proteins can serve as a complete and well balanced source of amino acids for meeting human physiological requirements.

However, the combination of right foods is necessary to obtain the necessary levels of both the essential or indispensible amino acids.

Protein content of wheat and flour is considered one of the best single indices of bread making quality.

Protein often occurs in foods in physical or chemical combinations with carbohydrates and lipids.
Food sources of protein and amino acids