Release Date: 2024-06-03

The Importance of Animal Proteins for Human Nutrition

Imil Gulsun Yavuz (Author), Sirac Yavuz (Author)

Release Date: 2024-06-03

Proteins, essential compounds containing carbon, hydrogen, oxygen, and nitrogen, are synthesized through peptide bonds between amino acids. Recognized in the 18th century, proteins’ significance in nutrition and biology was established by early hypotheses from scientists like Gerhardus Johannes Mulder and Berzelius. Proteins consist of 20 amino acids, categorized into essential and non-essential. Non-essential amino acids, [...]

Media Type
    Buy from

    Price may vary by retailers

    Work TypeBook Chapter
    Published inAlternative Protein Sources
    First Page181
    Last Page202
    DOIhttps://doi.org/10.69860/nobel.9786053359289.10
    Page Count22
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

    Proteins, essential compounds containing carbon, hydrogen, oxygen, and nitrogen, are synthesized through peptide bonds between amino acids. Recognized in the 18th century, proteins’ significance in nutrition and biology was established by early hypotheses from scientists like Gerhardus Johannes Mulder and Berzelius. Proteins consist of 20 amino acids, categorized into essential and non-essential. Non-essential amino acids, such as glutamine, glycine, and cysteine, are synthesized by the body and support crucial functions like cell growth and metabolism. Essential amino acids, including phenylalanine, threonine, and branched-chain amino acids (BCAAs), must be obtained from the diet and are vital for protein synthesis. BCAAs are significant in muscle metabolism and have shown health benefits in studies, including muscle mass preservation and mental health improvement. Projected global population growth to 9.7 billion by 2050 emphasizes the need for diverse protein sources. High-quality animal proteins, like those from eggs, meat, milk, and fish, are efficiently converted into body proteins. Plant proteins, though slightly less digestible, remain essential for sustainable nutrition. Protein quality is assessed using methods like the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) and the newer Digestible Indispensable Amino Acid Score (DIAAS). Despite DIAAS being more accurate, PDCAAS is still widely used due to data limitations. Surveys in Türkiye show higher protein intake in males compared to females. The Recommended Dietary Allowance (RDA) for protein is 0.8 g/kg of body weight, with variations across age and gender. Ensuring adequate protein intake is critical for health, as shown by varying nutritional statuses, especially in older populations, underscoring the importance of diverse protein sources.

    Imil Gulsun Yavuz (Author)
    Istanbul Cerrahpasa University
    https://orcid.org/0009-0008-9905-9710
    3Imil Gulsun YAVUZ graduated from the Department of Nutrition and Dietetics at Selçuk University in 2022, then started her master’s degree at Istanbul University Cerrahpasa Faculty of Medicine, (Internal Medicine) Nutrition Programme and is currently at the thesis stage. She is also a scholarship student within the scope of TUBITAK BICABA programme.

    Sirac Yavuz (Author)
    Researcah Assistant, Bingöl University
    https://orcid.org/0000-0001-5878-8994
    3Research Assistant Dr. Sıraç YAVUZ graduated Bachelor’s Degree at Kahramanmaraş Sütçü İmam University (KSU), Faculty of Agriculture, Department of Agricultural Engineering/Animal Science in 2008 and graduated in 2012. He continued his Master’s Degree in the Department of Animal Production of the KSU and graduated in 2015 with high honors degree. In 2017, he received Spanish language education for 3 months at Zaragoza University in Spain, then completed his MSc with a grant in Animal Nutrition and then completed an internship in ARPISA, the largest feed factory in Zaragoza. He started his PhD degree at KSU, Institute of Science and Technology, Department of Animal Nutrition. Then he begun in September 2015, and defended his dissertation in January 2021. And so received the title of Doctor (PhD). Yavuz has been working at Bingöl University since 2018.

    • Hoffer, L. J. (2016). Human protein and amino acid requirements. Journal of Parenteral and Enteral Nutrition, 40(4), 460-474.

    • Whitford, D. (2013). Proteins: structure and function. John Wiley & Sons Ltd, The Atrium, Southern Gate, Chicechester, West Sussex PO19 8SQ, England.

    • Chaffey, N. (2003). Alberts, B., Johnson, A., Lewis, J., Raff, M., Roberts, K. and Walter, P. Molecular biology of the cell. 4th edn.

    • Hou, Y., & Wu, G. (2017). Nutritionally nonessential amino acids: a misnomer in nutritional sciences. Advances in nutrition, 8(1), 137.

    • Chen, J., Zhang, S., Wu, J., Wu, S., Xu, G., & Wei, D. (2020). Essential role of nonessential amino acid glutamine in atherosclerotic cardiovascular disease. DNA and Cell Biology, 39(1), 8-15.

    • Wischmeyer, P. E. (2019). Glutamine in burn injury. Nutrition in Clinical Practice, 34(5), 681-687.

    • Tosun, H. D., & Köksal, G. (2012). Kanserde kaşeksi ve beslenme. Beslenme ve Diyet Dergisi, 40(1), 59-68.

    • Aguayo-Cerón, K. A., Sánchez-Muñoz, F., Gutierrez-Rojas, R. A., AcevedoVillavicencio, L. N., Flores-Zarate, A. V., Huang, F., ... & Romero-Nava, R. (2023). Glycine: The Smallest Anti-Inflammatory Micronutrient. International Journal of Molecular Sciences, 24(14), 11236.

    • Imenshahidi, M., & Hossenzadeh, H. (2022). Effects of glycine on metabolic syndrome components: a review. Journal of Endocrinological Investigation, 1-13.

    • Razak, M. A., Begum, P. S., Viswanath, B., & Rajagopal, S. (2017). Multifarious beneficial effect of nonessential amino acid, glycine: a review. Oxidative medicine and cellular longevity, 2017.

    • Li, X., Sun, L., Zhang, W., Li, H., Wang, S., Mu, H., ... & Dong, J. (2018). Association of serum glycine levels with metabolic syndrome in an elderly Chinese population. Nutrition & metabolism, 15, 1-9.

    • Pavão, M. L., Ferin, R., Lima, A., & Baptista, J. (2022). Cysteine and related aminothiols in cardiovascular disease, obesity and insulin resistance. Advances in Clinical Chemistry, 109, 75-127.

    • Bin, P., Huang, R., & Zhou, X. (2017). Oxidation resistance of the sulfur amino acids: methionine and cysteine. BioMed research international, 2017.

    • Kumar, A., Palfrey, H. A., Pathak, R., Kadowitz, P. J., Gettys, T. W., & Murthy, S. N. (2017). The metabolism and significance of homocysteine in nutrition and health. Nutrition & metabolism, 14, 1-12.

    • Zaric, B. L., Obradovic, M., Bajic, V., Haidara, M. A., Jovanovic, M., & Isenovic, E. R. (2019). Homocysteine and hyperhomocysteinaemia. Current medicinal chemistry, 26(16), 2948-2961.

    • Xiao, F., & Guo, F. (2022). Impacts of essential amino acids on energy balance. Molecular metabolism, 57, 101393.

    • Bloomgarden, Z. (2018). Diabetes and branched-chain amino acids: What is the link?. Journal of diabetes, 10(5), 350-352.

    • Holeček, M. (2018). Branched-chain amino acids in health and disease: metabolism, alterations in blood plasma, and as supplements. Nutrition & metabolism, 15, 1-12.

    • McGarrah, R. W., & White, P. J. (2023). Branched-chain amino acids in cardiovascular disease. Nature Reviews Cardiology, 20(2), 77-89.

    • Siramolpiwat, S., Limthanetkul, N., Pornthisarn, B., Vilaichone, R. K., Chonprasertsuk, S., Bhanthumkomol, P., ... & Issariyakulkarn, N. (2023). Branched-chain amino acids supplementation improves liver frailty index in frail compensated cirrhotic patients: a randomized controlled trial. BMC gastroenterology, 23(1), 154.

    • Koochakpoor, G., Salari-Moghaddam, A., Keshteli, A. H., Afshar, H., Esmaillzadeh, A., & Adibi, P. (2021). Dietary intake of branched-chain amino acids in relation to depression, anxiety and psychological distress. Nutrition journal, 20, 1-9.

    • Tessari, P., Lante, A., & Mosca, G. (2016). Essential amino acids: master regulators of nutrition and environmental footprint?. Scientific reports, 6(1), 26074.

    • WHO Healty Diet. (2024). https://www.who.int/health-topics/healthy-diet#tab=tab_1. (Date of access 16.05.2024).

    • WHO Global Health Observatory, Health and Well Being, (2024).https://www. who.int/data/gho/data/major-themes/health-and-well-being. (Date of access 16.05.2024).

    • U.S. Department of Health and Human Services, Office of Disease Prevention and Health Promotion, (2024). https://health.gov/our-work/nutrition-physical-activity/dietary delines/dietary referenceintakes#:~:text=Dietary%20reference%20intakes%20(DRIs)%20are,Developing%20nutrition%20labels, (Date of Access:16.05.2024).

    • Anonymous. (2024). https://www.un.org/en/global-issues/population. (Date of access: 09.05.2024).

    • İpçak, H. H., Özüretmen, S., Alçiçek, A., Özelçam, H. (2018). Alternatif protein kaynaklarının hayvan beslemede kullanım olanakları. Hayvansal Üretim, 59(1), 51-58.

    • Institute of Medicine (US) Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. (2000). DRI Dietary Reference Intakes: applications in dietary assessment.

    • TÜBER.Türkiye beslenme rehberi.“TÜRKİYE BESLENME REHBERİ (TÜBER) 2022” Sağlık Bakanlığı, Halk Sağlığı Genel Müdürlüğü, Sağlık Bakanlığı Yayın No: 1031, Ankara 2022.

    • Benchaar, C., Calsamiglia, S., Chaves, A. V., Fraser, G. R., Colombatto, D., McAllister, T. A., & Beauchemin, K. A. (2008). A review of plant-derived essential oils in ruminant nutrition and production. Animal feed science and technology, 145(1-4), 209-228.

    • Yavuz, S. & Öztürk, D. (2023).Investigation of Potential Nutritive Values of Some Tree Leaves and Its Extracts by Using In Vitro Gas Production. KSU J. Agric Nat 26(2), 459-469.

    • Phillips, S. M., Chevalier, S., & Leidy, H. J. (2016). Protein “requirements” beyond the RDA: implications for optimizing health. Applied Physiology, Nutrition, and Metabolism, 41(5), 565-572.

    • Türkiye Beslenme ve Sağlık Araştırması (TBSA) T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü , Yayın No: 1132, Ankara, 2019

    • TNHS. (2017). Turkish Nutrition and Health Survey. https://hsgm.saglik.gov.tr/tr/ dokumanlar-6.html (Date of access: 14.05.2024)

    • Ferrari, L., Panaite, S. A., Bertazzo, A., & Visioli, F. (2022). Animal-and plantbased protein sources: a scoping review of human health outcomes and environmental impact. Nutrients, 14(23), 5115.

    • Salter, A. M., & Lopez-Viso, C. (2021). Role of novel protein sources in sustainably meeting future global requirements. Proceedings of the Nutrition Society, 80(2), 186-194.

    • Quintieri, L., Nitride, C., De Angelis, E., Lamonaca, A., Pilolli, R., Russo, F., & Monaci, L. (2023). Alternative protein sources and novel foods: benefits, food applications and safety issues. Nutrients, 15(6), 1509.

    • Alves, A. C., & Tavares, G. M. (2019). Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?. Food Hydrocolloids, 97, 105171.

    • Nitrayová, S., Brestenský, M., & Patráš, P. (2018). Comparison of two methods of protein quality evaluation in rice, rye and barley as food protein sources in human nutrition. Potravinarstvo, 12(1).

    • Köseoğlu, S. Z. A. (2019). Bazı tahıl ürünlerinin protein kalite indeksinin protein sindirilebilirliği–düzeltilmiş amino asit skoru (PDCAAS) metodu ile belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi, (17), 477-482.

    • Baysal, A. (2004). Beslenme. Hatiboğlu Yayınevi. Sayfa 53-66.

    • Moughan, P. J., Fulgoni III, V. L., & Wolfe, R. R. (2024). The importance of dietary protein quality in mid-to high-income countries. The Journal of Nutrition.

    • Lee, W. T., Weisell, R., Albert, J., Tomé, D., Kurpad, A. V., & Uauy, R. (2016). Research approaches and methods for evaluating the protein quality of human foods proposed by an FAO expert working group in 2014. The Journal of nutrition, 146(5), 929-932.

    • Demirci, M., & Yetim, H. (2021). İnsan gıdası olarak böcek proteinleri tüketimi ve getirdiği sorunlar. Helal ve Etik Araştırmalar Dergisi, 3(2), 11-22. Consultation, F. E. (2011). Dietary protein quality evaluation in human nutrition. FAO Food Nutr. Pap, 92, 1-66.

    • Mariotti, F. (2017). Plant protein, animal protein, and protein quality. In Vegetarian and plant-based diets in health and disease prevention (pp. 621-642). Academic Press.

    • Özenoğlu, A. (Ed.). (2024).Basic Nutrition Principles and Laboratory Practices. Ankara: Egitim.

    onix_3.0::thothThoth ONIX 3.0
    onix_3.0::project_museProject MUSE ONIX 3.0
    onix_3.0::oapenOAPEN ONIX 3.0
    onix_3.0::jstorJSTOR ONIX 3.0
    onix_3.0::google_booksGoogle Books ONIX 3.0
    onix_3.0::overdriveOverDrive ONIX 3.0
    onix_2.1::ebsco_hostEBSCO Host ONIX 2.1
    csv::thothThoth CSV
    json::thothThoth JSON
    kbart::oclcOCLC KBART
    bibtex::thothThoth BibTeX
    doideposit::crossrefCrossRef DOI deposit
    onix_2.1::proquest_ebraryProQuest Ebrary ONIX 2.1
    marc21record::thothThoth MARC 21 Record
    marc21markup::thothThoth MARC 21 Markup
    marc21xml::thothThoth MARC 21 XML

    Share This Chapter!