Showing posts with label protein. Show all posts
Showing posts with label protein. Show all posts

Friday, 18 October 2013

Key Protein Accelerates Diabetes in Two Ways

The same protein tells beta cells in the pancreas to stop making insulin and then to self-destruct as diabetes worsens, according to a University of Alabama at Birmingham (UAB) study published online today in the journal Nature Medicine.
Specifically, the research revealed that a protein called TXNIP controls the ability of beta cells to make insulin, the hormone that regulates blood-sugar levels.
"We spent years confirming that TXNIP drives beta-cell death in both Type 1 and Type 2 diabetes," said Anath Shalev, M.D., director of the UAB Comprehensive Diabetes Center and senior author of the paper. "We were astounded to find that its action also contributes to a second major diabetic mechanism -- the decrease seen in insulin production by beta cells -- by a mechanism never before seen."
During their research, Shalev and colleagues discovered that high TXNIP triggers beta cells to make a specific snippet of genetic material called microRNA-204.
Genetic instructions are encoded in DNA chains and converted into ribonucleic acids (RNA) that direct the building of the proteins that comprise bodily structures and signals. A large portion of human genetic material, however, does not encode proteins and once was considered "junk DNA." RNA snippets called microRNAs are built based on this junk DNA, but instead of converting its messages into proteins, they silence targeted genes. This provides yet another level of regulation and a tool to turn genes on or off.
The study found that microRNA-204, in response to the TXNIP signal, interferes with MAFA, a transcription factor known to turn on the insulin gene. This is not the first instance of a microRNA influencing a transcription factor, but is a first for a factor critical to the expression of the human insulin gene. Taken together, the evidence argues for the existence of a previously unknown TXNIP/miR-204/MAFA pathway that dials down insulin production and drives diabetic disease.
After demonstrating that TXNIP ramps up production of miR-204 in a microarray analysis, the team confirmed the finding in beta cells, pancreatic islets of diabetic or TXNIP-deficient mice and human islets.
Based on these findings, the team redoubled its effort in 2013 to identify a new class of drugs that can regulate TXNIP levels to increase insulin production by beta cells and extend their lifespan. In partnership with the Southern Research Institute and Alabama Drug Discovery Alliance, the researchers screened a library of 300,000 small molecules and the search has yielded lead molecules. The team expects to begin medicinal chemistry and preliminary mouse studies on the best candidates soon, with a goal of identifying a clinical compound and launching the first human clinical trials at UAB.
In early tests, the lead molecule normalizes TXNIP expression levels that have grown too high in response to elevated blood sugar without causing detrimental effects, Shalev said. Her team has also launched an effort to search for experimental compounds that interfere with microRNA-204 instead of TXNIP, opening the door for the design of novel RNA therapeutics.
Rethinking concepts
Excessive expression of the gene for TXNIP -- or thioredoxin-interacting protein -- has emerged as one of the most destructive forces in diabetes because it unleashes waves of highly reactive molecules -- free radicals -- that tell beta cells to self-destruct. Cells evolved to use oxidation to switch on cellular processes such as healing.
Disease-related oxidation, however, can create reactive particles that destroy cell components in a process called oxidative stress. By shutting down antioxidant thioredoxin, TXNIP contributes to oxidative stress; pancreatic beta cells are especially susceptible to oxidative stress and more likely to undergo programmed cell death in response to it.
Shalev favors the theory that any excessive demand on beta cells to produce insulin to counteract elevated blood sugar eventually stresses the beta cells, which become less able to make enough insulin to meet demand. This leads to an increase in blood sugar and greater levels of TXNIP production that result in even less insulin production and beta cell death.
In 2002, a team led by Shalev published a study showing that -- in the face of rising glucose levels -- the gene for TXNIP undergoes an 11-fold increase in expression in human pancreatic islets. A 2008 paper by the team revealed that deleting the gene for TXNIP in mice protected them against Type 1 and Type 2 diabetes and too much TXNIP-signaling shuts down the signaling pathway that keeps beta cells alive.
All that said, the mechanism revealed in this study has nothing to do with TXNIP's relationship with thioredoxin or its contribution to oxidative stress. This is the first study to suggest that TXNIP, along with being a regulator of cellular oxidation state, also regulates gene expression through a microRNA-based mechanism.
"Beyond the potential implications for diabetes drug design, our finding fundamentally alters the current understanding of the relationships between TXNIP, microRNAs, gene expression and insulin production," Shalev said. "The field may once again have to rethink its concepts of gene regulation, including that of insulin."
In Shalev's lab, post-doctoral fellow Guanlan Xu, Ph.D. and research associates Junqin Chen, Ph.D., and Gu Jing, Ph.D., were also authors of the study, which was funded by the American Diabetes Association (7-12-BS-167), the National Institute of Diabetes, Digestive and Kidney Diseases (R01DK-078752) and the Juvenile Diabetes Research Foundation/JNJSI (40-2011-1).
Source : http://www.sciencedaily.com/releases/2013/08/130825171532.htm

Monday, 14 October 2013

How to Make a Homemade Protein Shake Without Protein Powder

Protein is an essential part of a healthy diet. The amino acids in protein are an essential part of building healthy tissue, like muscle, and they also create antibodies and help form new blood cells. The Mayo Clinic recommends that the average adult consume between 50 to 175 g of protein per day. If you engage in exercise, need an energy boost or you are trying to lose weight, a protein shake is 1 of the best ways to get extra grams of protein. If you do not want to invest in expensive protein powders, you can combine a number of protein-rich ingredients from a supermarket. This article will tell you how to make a homemade protein shake without protein powder.

EditSteps

  1. 1
    Survey your refrigerator. Common ingredients in protein shakes include skim milk, almond milk, soy milk, yogurt, cottage cheese, eggs, nut butter, your protein shake.
    Select a base for the shake. The most common base for any shake is skim milk, which contains approximately 8 g of protein per 8 oz. (236 ml). 2 percent and non-fat skim milk contain approximately the same amount of protein, and both contain cholesterol.
    • You can also use almond or soy milks, which contain about 6 g of protein per 8 oz. (236 ml). Although they contain slightly less protein, they do not have cholesterol.
    • An option for a thicker shake is to use 4 oz. (118 ml) of milk and 4 oz. (118 ml) of plain yogurt. Yogurt has approximately 6.5 g of protein in each 4 oz. (118 ml). Greek yogurt contains approximately 12 g of protein.
  2. 2
    Choose a protein-rich ingredient. Cottage cheese is one of the most popular ingredients because it contains the casein protein, which is a long-lasting protein. 4 oz. (118 ml) of cottage cheese contains about 14 g of protein, but it is a good idea to choose low-fat or low-sodium varieties.
    • Another popular ingredient in protein shakes is a raw egg. An egg contains approximately 5.5 g of protein. Raw eggs carry some risk of salmonella, so it is a good idea to wash the egg shells thoroughly before breaking the egg. One study found a lower incidence of salmonella in organic, free-range eggs.
    • Another commonly used high-protein ingredient is nut butter. 2 tbsp. (22.5 g) of peanut butter has between 7 and 8 g of protein. Almond butter has approximately 5 g of protein in 2 tbsp. (22.5 g)
  3. 3
    Chop up 1 cup (150 to 250 g) of fruit for consistency and nutritional value. Although it contains between 1 and 2 g of protein, a banana is the most common ingredient because it adds a thick consistency to the shake. Add your favorite fruit, such as apricots, berries or oranges.
    • Most fruits are fairly low in protein, but watermelon contains approximately 1.77 g per large slice. Canned pumpkin also contains about 2.7 g of protein per cup (180 g).
  4. 4
    Measure 3 tbsp. (15 g) of oatmeal for extra protein. Although this is not an essential step, it will add 3 extra g of protein. You can also add 1 tbsp. of powdered bran for the same effect.
  5. 5
    Pour 4 to 8 oz. (118 to 236 ml) of your base ingredient into a blender. Add 2 tbsp. (22.5 g) or 4 oz. (118 ml) of your favorite protein rich ingredient, 1 cup of fruit and 3 tbsp. (15 g) of oatmeal. Blend the mixture for 45 seconds to a minute.
  6. 6
    Drink the shake immediately. The nutrient content is higher when the ingredients are fresh. Your shake should contain between 30 and 50 g of protein.

EditTips

  • It is a good idea to alternate your ingredients if you make protein shakes regularly. This will ensure you are getting as many of the 20 common types of amino acid in your diet that you need.
  • 3 plain eggs, milk, 2tb of sugar, and some vanilla essence (just for the flavour) is the perfect mix.

EditThings You'll Need

  • Blender
  • Milk
  • Yogurt
  • Cottage cheese
  • Nut butter
  • Eggs
  • Banana
  • Berries
  • Watermelon
  • Pumpkin
  • Oatmeal (optional)
  • Bran (optional)

EditRelated wikiHows

Edit

Article Info
Recent edits by: Sddek, Jordan, Carmen

Source : http://www.wikihow.com/Make-a-Homemade-Protein-Shake-Without-Protein-Powder

Sunday, 30 June 2013

How to Make a Homemade Protein Shake Without Protein Powder

Protein is an essential part of a healthy diet. The amino acids in protein are an essential part of building healthy tissue, like muscle, and they also create antibodies and help form new blood cells. The Mayo Clinic recommends that the average adult consume between 50 to 175 g of protein per day. If you engage in exercise, need an energy boost or you are trying to lose weight, a protein shake is 1 of the best ways to get extra grams of protein. If you do not want to invest in expensive protein powders, you can combine a number of protein-rich ingredients from a supermarket. This article will tell you how to make a homemade protein shake without protein powder.

  1. Survey your refrigerator. Common ingredients in protein shakes include skim milk, almond milk, soy milk, yogurt, cottage cheese, eggs, nut butter, fruit and flavorings. If you do not have a number of these items, you may want to stock up before making your protein shake.
  2. Select a base for the shake. The most common base for any shake is skim milk, which contains approximately 8 g of protein per 8 oz. (236 ml). 2 percent and non-fat skim milk contain approximately the same amount of protein, and both contain cholesterol.
    • You can also use almond or soy milks, which contain about 6 g of protein per 8 oz. (236 ml). Although they contain slightly less protein, they do not have cholesterol.
    • An option for a thicker shake is to use 4 oz. (118 ml) of milk and 4 oz. (118 ml) of plain yogurt. Yogurt has approximately 6.5 g of protein in each 4 oz. (118 ml). Greek yogurt contains approximately 12 g of protein.
  3. Choose a protein-rich ingredient. Cottage cheese is one of the most popular ingredients because it contains the casein protein, which is a long-lasting protein. 4 oz. (118 ml) of cottage cheese contains about 14 g of protein, but it is a good idea to choose low-fat or low-sodium varieties.
    • Another popular ingredient in protein shakes is a raw egg. An egg contains approximately 5.5 g of protein. Raw eggs carry some risk of salmonella, so it is a good idea to wash the egg shells thoroughly before breaking the egg. One study found a lower incidence of salmonella in organic, free-range eggs.
    • Another commonly used high-protein ingredient is nut butter. 2 tbsp. (22.5 g) of peanut butter has between 7 and 8 g of protein. Almond butter has approximately 5 g of protein in 2 tbsp. (22.5 g)
  4. Chop up 1 cup (150 to 250 g) of fruit for consistency and nutritional value. Although it contains between 1 and 2 g of protein, a banana is the most common ingredient because it adds a thick consistency to the shake. Add your favorite fruit, such as apricots, berries or oranges.
    • Most fruits are fairly low in protein, but watermelon contains approximately 1.77 g per large slice. Canned pumpkin also contains about 2.7 g of protein per cup (180 g).
  5. Measure 3 tbsp. (15 g) of oatmeal for extra protein. Although this is not an essential step, it will add 3 extra g of protein. You can also add 1 tbsp. of powdered bran for the same effect.
  6. Pour 4 to 8 oz. (118 to 236 ml) of your base ingredient into a blender. Add 2 tbsp. (22.5 g) or 4 oz. (118 ml) of your favorite protein rich ingredient, 1 cup of fruit and 3 tbsp. (15 g) of oatmeal. Blend the mixture for 45 seconds to a minute.
  7. Drink the shake immediately. The nutrient content is higher when the ingredients are fresh. Your shake should contain between 30 and 50 g of protein.