Differences between Protein and Creatine

Protein and creatine are two related but distinct compounds that are commonly found in various biological, nutritional, and athletic contexts, and that have various properties, functions, and effects.

Definition and Properties:

Protein is the organic compound that is composed of amino acids, which are the building blocks of various biological, chemical, and physiological processes and functions. Protein can be divided into two main categories, depending on their origin, structure, and function.

1. Endogenous protein: Endogenous protein is the protein that is produced or synthesized by the body, and that is present in various organs, tissues, and cells. Endogenous protein can be further divided into two subcategories, depending on their chemical structure, biological function, and enzymatic or non-enzymatic nature.

• Enzymatic protein: Enzymatic protein is the protein that is catalyzed or regulated by enzymes, such as kinases, phosphatases, ligases, transferases, hydrolases, isomerases, and lyases. Enzymatic protein can catalyze or regulate various chemical reactions, such as metabolism, signaling, transport, and repair.
• Non-enzymatic protein: Non-enzymatic protein is the protein that is not catalyzed or regulated by enzymes, but that can perform various structural, mechanical, or functional roles, such as scaffolding, anchoring, signaling, or transporting. Non-enzymatic protein can be further divided into two subcategories, depending on their chemical structure, biological function, and non-catalytic or non-regulatory nature.

2. Exogenous protein: Exogenous protein is the protein that is obtained or derived from external sources, such as food, supplements, or injections. Exogenous protein can be further divided into two subcategories, depending on their chemical structure, biological activity, and dietary or synthetic origin.

• Dietary protein: Dietary protein is the protein that is present in various foods, such as meat, fish, poultry, eggs, dairy, legumes, grains, nuts, seeds, and vegetables. Dietary protein can be divided into two main categories, depending on their biological value, digestibility, and essentiality.
  • Complete protein: Complete protein is the protein that contains all nine essential amino acids, which are the amino acids that cannot be synthesized by the body, and that must be obtained from the diet. Complete protein can be further divided into two subcategories, depending on their source, quality, and digestibility.
    • Animal protein: Animal protein is the protein that is present in various animal products, such as meat, fish, poultry, eggs, and dairy. Animal protein is usually higher in biological value, digestibility, and essential amino acids than plant protein, but it can also be higher in fat, cholesterol, and saturated fatty acids.
    • Plant protein: Plant protein is the protein that is present in various plant products, such as legumes, grains, nuts, seeds, and vegetables. Plant protein is usually lower in biological value, digestibility, and essential amino acids than animal protein, but it can also be higher in fiber, antioxidants, and phytochemicals.
  • Incomplete protein: Incomplete protein is the protein that does not contain all nine essential amino acids, or that contains them in insufficient amounts, proportions, or ratios. Incomplete protein can be further divided into two subcategories, depending on their source, deficiency, and complementation.
    • Single protein: Single protein is the protein that contains some but not all nine essential amino acids, and that needs to be complemented or balanced with other proteins to meet the body’s needs. Single protein can be found in various plant products, such as legumes, grains, nuts, seeds, and vegetables, and it can be combined or mixed with other proteins to form complete protein.
    • Limited protein: Limited protein is the protein that contains all nine essential amino acids, but in insufficient amounts, proportions, or ratios, and that needs to be supplemented or fortified with other proteins to meet the body’s needs. Limited protein can be found in various plant products, such as grains, nuts, seeds, and vegetables, and it can be combined or mixed with other proteins to form complete protein.
• Supplemental protein: Supplemental protein is the protein that is obtained or derived from various supplements, such as powders, bars, drinks, tablets, capsules, or injections. Supplemental protein can be divided into two main categories, depending on their source, form, and purpose.
  • Animal-derived protein: Animal-derived protein is the protein that is obtained or derived from various animal products, such as milk, eggs, whey, casein, beef, chicken, fish, or collagen. Animal-derived protein is usually higher in biological value, digestibility, and essential amino acids than plant-derived protein, but it can also be higher in fat, cholesterol, and saturated fatty acids.
  • Plant-derived protein: Plant-derived protein is the protein that is obtained or derived from various plant products, such as soy, rice, pea, hemp, pumpkin, or algae. Plant-derived protein is usually lower in biological value, digestibility, and essential amino acids than animal-derived protein, but it can also be higher in fiber, antioxidants, and phytochemicals.

Creatine, on the other hand, is the organic acid that is synthesized or produced by the body, and that is present in various organs, tissues, and cells. Creatine can be further divided into two main categories, depending on their origin, metabolism, and function.

1. Endogenous creatine: Endogenous creatine is the creatine that is produced or synthesized by the body, and that is present in various organs, tissues, and cells, such as muscles, brain, heart, liver, kidneys, and testes. Endogenous creatine can be further divided into two subcategories, depending on their chemical structure, biological function, and enzymatic or non-enzymatic nature.

• Enzymatic creatine: Enzymatic creatine is the creatine that is synthesized or produced by enzymes, such as arginine:glycine amidinotransferase (AGAT), guanidinoacetate methyltransferase (GAMT), and S-adenosylmethionine:creatine N-methyltransferase (SAMT). Enzymatic creatine can participate or contribute to various energy, metabolism, and signaling processes and functions, such as ATP production, ion transport, and gene expression.
• Non-enzymatic creatine: Non-enzymatic creatine is the creatine that is not synthesized or produced by enzymes, but that can interact or bind with various proteins, peptides, or metabolites, such as creatine kinase, phosphocreatine, or creatinine. Non-enzymatic creatine can modulate or regulate various energy, metabolism, and signaling processes and functions, such as ATP buffering, calcium handling, and oxidative stress.

2. Exogenous creatine: Exogenous creatine is the creatine that is obtained or derived from external sources, such as food, supplements, or injections. Exogenous creatine can be further divided into two subcategories, depending on their chemical structure, biological activity, and dietary or synthetic origin.

• Dietary creatine: Dietary creatine is the creatine that is present in various foods, such as meat, fish, and poultry. Dietary creatine can be further divided into two subcategories, depending on their source, content, and availability.
  • Natural creatine: Natural creatine is the creatine that is present in various animal products, such as meat, fish, and poultry, and that is ingested or absorbed by the body through the digestive system. Natural creatine can be further divided into two subcategories, depending on their origin, form, and concentration.
    • Muscle creatine: Muscle creatine is the creatine that is present in various muscle tissues, such as skeletal, cardiac, and smooth muscles, and that is stored or released by the body during exercise, stress, or injury. Muscle creatine can be further divided into two subcategories, depending on their location, function, and regulation.
      • Intracellular creatine: Intracellular creatine is the creatine that is present inside the muscle cells, and that can be used or replenished by the body during rest, recovery, or adaptation. Intracellular creatine can be further divided into two subcategories, depending on their location, function, and regulation.

Differences between Protein and Creatine

Protein and creatine are two compounds that play an important role in the body, especially in the context of nutrition and fitness. Although both are related to the body, there are differences that we can identify.

1. Chemical Composition: Proteins are polymers of amino acids, which means they consist of long chains of amino acids linked together. There are various types of proteins with different structures and functions in the body. On the other hand, creatine is an organic compound consisting of three amino acids: arginine, glycine, and methionine. Creatine is produced naturally in the body and plays a role in storing and providing fast energy for muscle contractions.
2. Function: Protein is an important component in the formation of body structures, including muscles, bones, skin, hair, and so on. Apart from that, protein also plays a role in metabolic processes, repairing damaged tissue, helping the immune system, and as an enzyme that regulates chemical reactions in the body. Meanwhile, creatine is mainly related to the function of increasing physical performance. Creatine can help improve muscle strength, endurance, and recovery time after intense exercise.
3. Food Sources: Protein can be found in various food sources such as meat, fish, dairy products, nuts, and seeds. Creatine is mostly concentrated in red meat and fish, so it is usually consumed in diets containing these sources. However, creatine can also be produced synthetically and used as a supplement in the form of creatine monohydrate.

So, in general, the difference between protein and creatine lies in chemical composition, function in the body, and food sources. Protein is a polymer of amino acids that plays a role in body structure and function, while creatine is a compound involved in improving physical performance and is usually found in certain food sources.