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Lactoferrin (larger protein) and a siderophore of E. coli (smaller protein) are shown. Lactoferrin is a protein found in the immune system, and is a common defense against bacterial infections. Lactoferrin restricts access to host iron by binding to iron with a higher affinity than bacterial proteins. [39]
Human Protein Atlas (HPA [10]): a public database with expression profiles of human protein coding genes both on mRNA and protein level in tissues, cells, subcellular compartments, and cancer tumors. Legume Information System (LIS): genomic database for the legume family [11]
Protein molecules contain nitrogen atoms in addition to carbon, oxygen, and hydrogen. The fundamental components of protein are nitrogen-containing amino acids. Essential amino acids cannot be made by the animal. Some of the amino acids are convertible (with the expenditure of energy) to glucose and can be used for energy production just as ...
[11] [12] On a worldwide basis, plant protein foods contribute over 60% of the per capita supply of protein. [9] In North America, animal-derived foods contribute about 70% of protein sources. [12] Insects are a source of protein in many parts of the world. [13] In parts of Africa, up to 50% of dietary protein derives from insects. [13]
Muscle tissue is high in protein, containing all of the essential amino acids, and in most cases is a good source of zinc, vitamin B 12, selenium, phosphorus, niacin, vitamin B 6, choline, riboflavin and iron. [28] Several forms of meat are high in vitamin K. [29] Muscle tissue is very low in carbohydrates and does not contain dietary fiber. [30]
Here’s why fish earns the top spot for the No. 1 protein for heart health. Good Source of Heart-Healthy Fats ... Fish is generally lower in saturated fat than other animal proteins like beef or ...
Meat and bone meal. Meat and bone meal (MBM) is a product of the rendering industry. It is typically about 48–52% protein, 33–35% ash, 8–12% fat, and 4–7% water.It is primarily used in the formulation of animal feed to improve the amino acid profile of the feed.
The sources of energy can be light or chemical compounds; the sources of carbon can be of organic or inorganic origin. [ 1 ] The terms aerobic respiration , anaerobic respiration and fermentation ( substrate-level phosphorylation ) do not refer to primary nutritional groups, but simply reflect the different use of possible electron acceptors in ...