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Protein: what’s on in research on clinical nutrition

European Journal of Clinical Nutrition volume 72, pages 1215–1220 (2018)Cite this article

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Proteins are dietary components indispensable for maintenance and survival. Proteins contribute to nutritional requirements through the provision of nitrogen and amino acids (AAs), which are converted according to the metabolic needs into body proteins and various biochemical intermediates involved in different cellular and body activities, metabolism and functions. The amount (and quality) of protein intake and the dietary protein role in healthy subjects and in different clinical nutritional conditions and physio-pathological perspectives are widely debated.

Systemic AA homeostasis is tightly regulated, resulting in constant plasma and cellular levels [1]. Body protein and AA metabolism proceeds by a continuous turnover of body protein and free AA pools through protein synthesis and degradation, AA degradation and losses through metabolic and catabolic pathways, and AA supply through de novo synthesis and dietary intake [2]. AAs are the substrates of protein synthesis and are also the main nitrogen-containing precursors for nitrogen-containing molecules, including de novo synthesis of dispensable AAs, hormones, neurotransmitters and specialised metabolites (i.e., glutamate, serotonin, polyamines, creatine, phosphatidylserine and nitric oxide), and purine and pyrimidine nucleotides for the synthesis of nucleic acids (i.e., DNA/RNA) and energy transfer intermediates (i.e., ATP, ADP and IMP). In addition, after deamination AAs provide carbon skeletons, which are substrates for gluconeogenesis, for production of intermediates of the TCA cycle, for production of C1 carbon intermediates and as energy substrate with an energy value equivalent to glucose.

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Tomé, D. Protein: what’s on in research on clinical nutrition. Eur J Clin Nutr 72, 1215–1220 (2018). https://doi.org/10.1038/s41430-018-0240-9

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