“Protein Science (Proteins)”  

Protein

  In protein science, Proteins are large organic polypeptide compounds, arranged in a linear chain and joined together by peptide bond (amide bond) between the carboxyl and amino groups of adjacent amino acid residues, synthesized on ribosomes.

Proteins may be modified, crosslinked, cleaved, or assembled into complex proteins with several subunits.
  Proteins are chemically constructed from only Amino Acid (carbon, hydrogen, nitrogen (about 16%), oxygen and sometimes sulfur).

Amino Acid are the building blocks that make up the Proteins and is what distinguishes Proteins from carbohydrates and fats.

All proteins are long linear, unbranched Polypeptides, built from strings of about 20 different alpha-amino acids.

In our body, proteins, as long chained linear polypeptides are normally synthesized on ribosomes.
  Examples of some proteins may include:

• GTP-binding protein regulators
• intracellular signaling protein and peptides
• LDL-receptor related proteins include:
  • LDL-receptor related protein 1
  • LDL-receptor related protein 2
  • LDL-receptor related protein 5
  • LDL-receptor related protein 6
• ribosomal proteins
• SERPINs (Serpin peptidase inhibitors)

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“Dietary Proteins”  

Dietary Protein

  In our diet, as caloric nutrients, Dietary Proteins are the proteins obtained from foods that may elicit a wide range of nutritional and biological functions, derived mostly from both plant and animal tissues in our diet.
  In our body, during digestion, the long chains of amino acids that make up complex Dietary Protein molecules are disassembled to produce the twenty different single amino acids.

In our body, during digestion, these aminos are taken up by cells in our digestive system, mostly in small intestine, and released to the blood, where they are transported to all of the cells of the body.

Examples of some dietary proteins include:

• milk proteins
• vegetable proteins
• dietary egg proteins

Dietary Protein Types

  In our diet, besides the chemical composition of dietary proteins, there are physically many different naturally occurring types of rich protein sources in our diet: milk proteins (casein proteins and whey proteins), rice proteins and pea protein, soybean proteins, meat or vegetarian based proteins. **

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“Amino acids, Peptides, and Analogues subclass”  

Amino acids, Peptides, and Analogues

  In organic chemistry, Amino acids, Peptides, and Analogues are a subclass of organic compounds, in the carboxylic acid class in the organic acids superclass, containing organic compounds containing an amino acid or a peptide backbone, or derivatives thereof.
  In protein science, Amino acids, Peptides, and Analogues are organic compounds containing an amino acid or a peptide backbone, or derivatives thereof.
  Examples of amino acids, peptides, and analogues subclass classes in the include:

• amino acids and derivatives class
• peptides class

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“Prions (Prion Proteins)”  

Prion

  Prions (Prion Proteins) are small proteinaceous infectious particles (proteinaceous infectious protein), that as a subcellular life form, can resist inactivation by procedures that modify nucleic acids (polynucleotides) which contain an abnormal isoform of a cellular protein. **

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“Thymosin”  

  In our body, the thymus hormone, Thymosin, is a peptide hormone produced by the thymus gland, which plays an important role in the development of the body's immune system. **

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