Chemistry of digestion &; absorption
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This document discusses the chemistry of digestion and absorption in the gastrointestinal tract. It describes the basic process of digestion as hydrolysis carried out by hydrolase enzymes in the digestive juices. The major digestive juices include saliva, gastric juice, pancreatic juice, bile, and succus entericus, each produced in a different part of the GIT and containing different enzymes to break down macronutrients. Carbohydrates are broken down into monosaccharides like glucose and fructose which are absorbed via active transport and facilitated diffusion. Proteins are broken down into amino acids and small peptides which are actively absorbed. Lipids are broken down into fatty acids, glycerol, and other products which are absorbed as amphipath
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Human digestive system
The document summarizes the main parts and processes of the human digestive system. It describes the six major processes of digestion - ingestion, propulsion, mechanical and chemical digestion, absorption, and defecation. It then explains the functions and roles of the main digestive organs - mouth, esophagus, stomach, small intestine, and large intestine. Finally, it discusses the accessory organs - liver, pancreas, gallbladder, and salivary glands - and how they aid the digestion process.
Digestion & absorption of carbohydrate
This document summarizes the digestion and absorption of carbohydrates. It begins by outlining the types of carbohydrates present in the diet and how they are broken down by enzymes into simpler monosaccharides. It then details the specific enzymes involved in digesting carbohydrates at each step, from salivary amylase in the mouth to pancreatic amylase and disaccharidases in the small intestine. Absorption of monosaccharides like glucose, galactose and fructose occurs via active transport in the intestinal epithelium. Clinical examples like lactose intolerance are also discussed.
Digestion biochemistry
The document summarizes the key processes of digestion and absorption in the gastrointestinal tract. It discusses:
1) The three main stages of digestion - mechanical and chemical breakdown of food, secretion of enzymes and electrolytes to provide optimal conditions for digestion, and transport of nutrients into the bloodstream.
2) The major secretions at each stage - saliva, gastric juices, pancreatic and bile secretions, and secretions from the small intestine.
3) The enzymes and constituents involved in digesting carbohydrates, proteins, lipids, and their absorption mechanisms.
4) Some common digestive disorders that can result from enzyme deficiencies or malabsorption.
Digestion and absorption of lipids
Lipids are digested and absorbed through a multi-step process. They are broken down into smaller components through the actions of lipases in the mouth, stomach, and small intestine. Bile salts produced by the liver emulsify lipids into small droplets, increasing the surface area for digestion. The pancreatic lipase fully hydrolyzes triglycerides into fatty acids and monoglycerides in the duodenum. These products are absorbed into intestinal cells and reassembled into triglycerides. The triglycerides combine with cholesterol, phospholipids, and proteins to form chylomicrons that enter the lymphatic system and bloodstream for transport throughout the body.
Digestion & absorption
- Digestion breaks down carbohydrates, proteins, and fats into smaller molecules so they can be absorbed in the small intestine. Carbohydrates are broken into monosaccharides, proteins into dipeptides/tripeptides/amino acids, and fats into fatty acids and monoglycerides.
- Absorption occurs mainly in the small intestine through active transport, facilitated diffusion, and osmosis. Nutrients pass from the intestinal lumen into enterocytes and cross the basolateral membrane into blood. The villi and microvilli increase absorptive surface area.
- Unabsorbed materials pass to the large intestine where further water and electrolyte absorption occurs before elimination as feces
Digestion
Digestion is the breakdown of large insoluble food molecules into smaller soluble molecules that can be absorbed and used by the body. There are two stages of digestion: physical/mechanical digestion which breaks food into smaller pieces using teeth and peristalsis, and chemical digestion where enzymes break down food further. Digestion begins in the mouth and stomach and is completed in the small intestine, where enzymes from the pancreas and liver break proteins, fats and carbohydrates into amino acids, fatty acids, and sugars. The digested nutrients are then absorbed through the walls of the small intestine and transported to cells to be used for energy, building molecules, or stored. Undigested matter then moves to the large intestine where water
Carbohydrate metabolism
This document provides information on carbohydrate metabolism and various pathways involved including glycolysis, the citric acid cycle, and pyruvate dehydrogenase complex. It discusses:
- The key roles of glucose and glycogen in carbohydrate metabolism
- The three phases of glycolysis and production of ATP
- Conversion of pyruvate to lactate under anaerobic conditions
- Regulation of key enzymes in glycolysis
- Significance of glycolysis in various tissues and diseases
- The citric acid cycle and its importance in energy production
Lipid digestion and absorption
Lipids from the diet and those synthesized in the body are digested and absorbed through a multi-step process. Lingual and gastric lipases initiate digestion in the mouth and stomach. In the small intestine, pancreatic lipases and bile salts emulsify lipids into small droplets to allow further hydrolysis. The products of digestion are incorporated into micelles for absorption by enterocytes. Absorbed lipids are reassembled into chylomicrons and transported via the lymphatic system. Defects in digestion, absorption, or transport can cause conditions like steatorrhea or accumulation of lipids.
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Digestion & absorption of carbohydrate
This document summarizes the digestion and absorption of carbohydrates. It begins by outlining the types of carbohydrates present in the diet and how they are broken down by enzymes into simpler monosaccharides. It then details the specific enzymes involved in digesting carbohydrates at each step, from salivary amylase in the mouth to pancreatic amylase and disaccharidases in the small intestine. Absorption of monosaccharides like glucose, galactose and fructose occurs via active transport in the intestinal epithelium. Clinical examples like lactose intolerance are also discussed.
Digestion biochemistry
The document summarizes the key processes of digestion and absorption in the gastrointestinal tract. It discusses:
1) The three main stages of digestion - mechanical and chemical breakdown of food, secretion of enzymes and electrolytes to provide optimal conditions for digestion, and transport of nutrients into the bloodstream.
2) The major secretions at each stage - saliva, gastric juices, pancreatic and bile secretions, and secretions from the small intestine.
3) The enzymes and constituents involved in digesting carbohydrates, proteins, lipids, and their absorption mechanisms.
4) Some common digestive disorders that can result from enzyme deficiencies or malabsorption.
Digestion and absorption of lipids
Lipids are digested and absorbed through a multi-step process. They are broken down into smaller components through the actions of lipases in the mouth, stomach, and small intestine. Bile salts produced by the liver emulsify lipids into small droplets, increasing the surface area for digestion. The pancreatic lipase fully hydrolyzes triglycerides into fatty acids and monoglycerides in the duodenum. These products are absorbed into intestinal cells and reassembled into triglycerides. The triglycerides combine with cholesterol, phospholipids, and proteins to form chylomicrons that enter the lymphatic system and bloodstream for transport throughout the body.
Digestion & absorption
- Digestion breaks down carbohydrates, proteins, and fats into smaller molecules so they can be absorbed in the small intestine. Carbohydrates are broken into monosaccharides, proteins into dipeptides/tripeptides/amino acids, and fats into fatty acids and monoglycerides.
- Absorption occurs mainly in the small intestine through active transport, facilitated diffusion, and osmosis. Nutrients pass from the intestinal lumen into enterocytes and cross the basolateral membrane into blood. The villi and microvilli increase absorptive surface area.
- Unabsorbed materials pass to the large intestine where further water and electrolyte absorption occurs before elimination as feces
Digestion
Digestion is the breakdown of large insoluble food molecules into smaller soluble molecules that can be absorbed and used by the body. There are two stages of digestion: physical/mechanical digestion which breaks food into smaller pieces using teeth and peristalsis, and chemical digestion where enzymes break down food further. Digestion begins in the mouth and stomach and is completed in the small intestine, where enzymes from the pancreas and liver break proteins, fats and carbohydrates into amino acids, fatty acids, and sugars. The digested nutrients are then absorbed through the walls of the small intestine and transported to cells to be used for energy, building molecules, or stored. Undigested matter then moves to the large intestine where water
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This document provides information on carbohydrate metabolism and various pathways involved including glycolysis, the citric acid cycle, and pyruvate dehydrogenase complex. It discusses:
- The key roles of glucose and glycogen in carbohydrate metabolism
- The three phases of glycolysis and production of ATP
- Conversion of pyruvate to lactate under anaerobic conditions
- Regulation of key enzymes in glycolysis
- Significance of glycolysis in various tissues and diseases
- The citric acid cycle and its importance in energy production
Lipid digestion and absorption
Lipids from the diet and those synthesized in the body are digested and absorbed through a multi-step process. Lingual and gastric lipases initiate digestion in the mouth and stomach. In the small intestine, pancreatic lipases and bile salts emulsify lipids into small droplets to allow further hydrolysis. The products of digestion are incorporated into micelles for absorption by enterocytes. Absorbed lipids are reassembled into chylomicrons and transported via the lymphatic system. Defects in digestion, absorption, or transport can cause conditions like steatorrhea or accumulation of lipids.
LIPID DIGESTION & ABSORPTION
The document summarizes the digestion and absorption of lipids in the human body. It describes how lipids are broken down by lipases in the mouth, stomach, and small intestine. In the small intestine, bile salts emulsify lipids and pancreatic lipases further digest triglycerides into fatty acids and monoacylglycerols. These products form mixed micelles that are absorbed via enterocytes and re-esterified into triglycerides. The triglycerides are then packaged into chylomicrons and secreted into lymphatic vessels for transport to other tissues. Short and medium chain fatty acids do not require this processing and are absorbed directly into the bloodstream. Abnormalities can occur if pancreatic function is impaired
Digestive System - Accessory Structures
The liver, gallbladder, and pancreas are accessory organs that aid in digestion.
The liver filters blood from the digestive tract, breaks down toxins and nutrients, and produces bile. Bile emulsifies fats and is stored in the gallbladder until needed for digestion. The pancreas both regulates blood sugar through islets and aids digestion through an exocrine secretion of bicarbonate and enzymes into the small intestine.
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This document summarizes the process of digestion, including mechanical and chemical digestion. It describes where mechanical digestion occurs and the roles of various organs like the mouth, stomach, and small intestine. It then explains in detail the chemical digestion that occurs through enzymes secreted in the mouth, stomach, and small intestine. This breaks down carbohydrates, proteins, and lipids. Hormonal and nervous control of digestive secretions is also summarized.
Digestion and absorption of lipids
Lipids are digested and absorbed through a multi-step process. Dietary lipids are broken down by lingual and gastric lipases in the mouth and stomach. In the small intestine, pancreatic lipase works with bile salts to emulsify and further digest triglycerides into fatty acids and monoacylglycerols. These products form micelles that enable absorption by enterocytes. Within enterocytes, fatty acids and monoacylglycerols are re-esterified into triglycerides and combined with cholesterol to form chylomicrons, which transport the absorbed lipids into the lymphatic system and bloodstream. Chylomicrons are then broken down by lipoprotein lipase in capillary beds
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Absorption of digested food
Digested food molecules are absorbed in the small intestine through the intestinal wall and into the bloodstream. There are several mechanisms of absorption including simple diffusion, active transport, and facilitated transport. Simple diffusion allows for molecules like glucose and amino acids to passively move from higher to lower concentrations. Active transport uses energy to move molecules like sodium ions against their concentration gradient. Facilitated transport utilizes carrier proteins to move molecules like amino acids and glucose. Once absorbed, the nutrients are carried through the bloodstream to tissues and cells where they are needed.
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The document provides instructions for students to complete various activities about absorption in biology:
1. Students should complete an absorption model activity, a Visking tube experiment to test for starch and glucose, and potentially start problem solving.
2. The Visking tube experiment involves setting up a diagram of the experiment, explaining test results in terms of molecule size, and recording a table of results.
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Class 1 digestion and absorption of carbohydrate
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The digestive system breaks down food and turns it into energy. Digestion begins in the mouth through chewing and the release of enzymes. Swallowed food then passes through the esophagus into the stomach, where it is stored, mixed with acids, and further broken down. The partially digested food then moves into the small intestine, where most digestion and absorption of nutrients occurs, before exiting the body through the large intestine and anus.
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The document summarizes lipid digestion and absorption. Lipids are broken down by bile and lipase enzymes into fatty acids and monoacylglycerols. These products form micelles that allow absorption by enterocytes, where triglycerides are reformed and packaged into chylomicrons for transport through lymphatic vessels and blood. The liver also synthesizes lipids into VLDL for circulation and metabolism by tissues.
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Lipids are a heterogeneous group of organic compounds that contain carbon, hydrogen, oxygen, and sometimes phosphorus and sulfur. They are insoluble in water but soluble in organic solvents. Dietary lipids undergo digestion in the mouth, stomach, and small intestine to be broken down into absorbable forms. In the small intestine, bile salts emulsify lipids and pancreatic lipases hydrolyze triglycerides into fatty acids and monoglycerides. Absorbed lipids are packaged into micelles that enter mucosal cells for re-esterification. Clinical issues related to lipid digestion and absorption include steatorrhea, cystic fibrosis, chyluria, chylothorax, and defects in pancreatic function or bile
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The document summarizes the human digestive system in 8 steps:
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3) Small intestine which receives secretions from the liver and pancreas that further digest food, and intestinal villi which absorb the digested nutrients.
4) Large intestine where water is absorbed and remaining waste is sent to the rectum.
5) Rectum and anus where undigested waste is stored and expelled.
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Carbohydrates are digested into monosaccharides like glucose, fructose, and galactose which are then absorbed in the small intestine. Glucose accounts for about 80% of absorbed monosaccharides and is actively transported into intestinal cells via sodium-glucose transporters, using the sodium gradient as an energy source. Galactose absorption is similar to glucose while fructose absorption occurs via facilitated diffusion without requiring sodium or energy. Absorption rates vary between sugars with galactose absorbing most rapidly, followed by glucose, then fructose and pentoses absorbing slowest. Health of the intestinal mucosa and various hormones can also impact carbohydrate absorption rates.
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The document summarizes the digestion and absorption of lipids in the human body. It describes how lipids are broken down by lipases in the mouth, stomach, and small intestine. In the small intestine, bile salts emulsify lipids and pancreatic lipases further digest triglycerides into fatty acids and monoacylglycerols. These products form mixed micelles that are absorbed via enterocytes and re-esterified into triglycerides. The triglycerides are then packaged into chylomicrons and secreted into lymphatic vessels for transport to other tissues. Short and medium chain fatty acids do not require this processing and are absorbed directly into the bloodstream. Abnormalities can occur if pancreatic function is impaired
Digestive System - Accessory Structures
The liver, gallbladder, and pancreas are accessory organs that aid in digestion.
The liver filters blood from the digestive tract, breaks down toxins and nutrients, and produces bile. Bile emulsifies fats and is stored in the gallbladder until needed for digestion. The pancreas both regulates blood sugar through islets and aids digestion through an exocrine secretion of bicarbonate and enzymes into the small intestine.
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This document summarizes the process of digestion, including mechanical and chemical digestion. It describes where mechanical digestion occurs and the roles of various organs like the mouth, stomach, and small intestine. It then explains in detail the chemical digestion that occurs through enzymes secreted in the mouth, stomach, and small intestine. This breaks down carbohydrates, proteins, and lipids. Hormonal and nervous control of digestive secretions is also summarized.
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Lipids are digested and absorbed through a multi-step process. Dietary lipids are broken down by lingual and gastric lipases in the mouth and stomach. In the small intestine, pancreatic lipase works with bile salts to emulsify and further digest triglycerides into fatty acids and monoacylglycerols. These products form micelles that enable absorption by enterocytes. Within enterocytes, fatty acids and monoacylglycerols are re-esterified into triglycerides and combined with cholesterol to form chylomicrons, which transport the absorbed lipids into the lymphatic system and bloodstream. Chylomicrons are then broken down by lipoprotein lipase in capillary beds
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Digested food molecules are absorbed in the small intestine through the intestinal wall and into the bloodstream. There are several mechanisms of absorption including simple diffusion, active transport, and facilitated transport. Simple diffusion allows for molecules like glucose and amino acids to passively move from higher to lower concentrations. Active transport uses energy to move molecules like sodium ions against their concentration gradient. Facilitated transport utilizes carrier proteins to move molecules like amino acids and glucose. Once absorbed, the nutrients are carried through the bloodstream to tissues and cells where they are needed.
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The document summarizes the digestion and absorption of proteins in the human body. Dietary and endogenous proteins are broken down through digestion by enzymes in the stomach, pancreas, and intestines. In the stomach, pepsin digests proteins into proteoses and peptones. The pancreas secretes trypsin, chymotrypsin, and other enzymes as zymogens which are activated and further break down proteins. In the intestines, aminopeptidases and dipeptidases break down peptides into amino acids, which are then absorbed into the bloodstream through active transport mechanisms.
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The document provides instructions for students to complete various activities about absorption in biology:
1. Students should complete an absorption model activity, a Visking tube experiment to test for starch and glucose, and potentially start problem solving.
2. The Visking tube experiment involves setting up a diagram of the experiment, explaining test results in terms of molecule size, and recording a table of results.
3. The small intestine efficiently absorbs small, soluble molecules through adaptations like a large surface area from finger-like villi, a thin single-cell wall for rapid absorption, and good blood supply to vessels that receive absorbed materials.
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The digestive system breaks down food and turns it into energy. Digestion begins in the mouth through chewing and the release of enzymes. Swallowed food then passes through the esophagus into the stomach, where it is stored, mixed with acids, and further broken down. The partially digested food then moves into the small intestine, where most digestion and absorption of nutrients occurs, before exiting the body through the large intestine and anus.
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The document discusses the digestion and absorption of proteins in the human body. It begins by outlining sources of proteins, both exogenous (dietary) and endogenous. It then details the multi-step process of protein digestion, which begins in the stomach through the action of pepsin and is completed in the small intestine by pancreatic proteases, brush border peptidases, and intracellular peptidases. Absorption involves amino acids passing through the intestinal epithelial cells via active transport, diffusion, or endocytosis. The absorbed amino acids then enter the bloodstream to be circulated throughout the body. Some abnormalities of protein digestion can occur from pancreatic diseases or lack of amino acid transporters.
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The document summarizes lipid digestion and absorption. Lipids are broken down by bile and lipase enzymes into fatty acids and monoacylglycerols. These products form micelles that allow absorption by enterocytes, where triglycerides are reformed and packaged into chylomicrons for transport through lymphatic vessels and blood. The liver also synthesizes lipids into VLDL for circulation and metabolism by tissues.
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The document discusses lipid metabolism and β-oxidation of fatty acids. It notes that triacylglycerols are broken down into free fatty acids and glycerol in the gut. Fatty acids are transported via lipoproteins or albumin and undergo β-oxidation in the mitochondria to generate acetyl-CoA. β-Oxidation involves four steps per fatty acid: dehydrogenation, hydration, second dehydrogenation, and thiolysis. This shortens the fatty acid by two carbons, producing acetyl-CoA and reducing equivalents.
Sodium
This document provides information about sodium and its effects on health. It begins by defining sodium and where it is commonly found in foods, especially processed foods where it is often added to preserve or enhance flavor. It then discusses the roles of sodium in the body, such as regulating blood pressure and fluid balance. The document recommends a daily sodium intake of less than 2,300mg and identifies high-risk groups like those with kidney disease. It concludes by offering tips to reduce sodium intake through food choices and preparation.
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Lipids are a heterogeneous group of organic compounds that contain carbon, hydrogen, oxygen, and sometimes phosphorus and sulfur. They are insoluble in water but soluble in organic solvents. Dietary lipids undergo digestion in the mouth, stomach, and small intestine to be broken down into absorbable forms. In the small intestine, bile salts emulsify lipids and pancreatic lipases hydrolyze triglycerides into fatty acids and monoglycerides. Absorbed lipids are packaged into micelles that enter mucosal cells for re-esterification. Clinical issues related to lipid digestion and absorption include steatorrhea, cystic fibrosis, chyluria, chylothorax, and defects in pancreatic function or bile
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The document summarizes the human digestive system in 8 steps:
1) Mouth and esophagus where food is ingested and moved to the stomach through peristalsis.
2) Stomach which secretes gastric juices and enzymes like pepsin to break down proteins.
3) Small intestine which receives secretions from the liver and pancreas that further digest food, and intestinal villi which absorb the digested nutrients.
4) Large intestine where water is absorbed and remaining waste is sent to the rectum.
5) Rectum and anus where undigested waste is stored and expelled.
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Carbohydrates are digested into monosaccharides like glucose, fructose, and galactose which are then absorbed in the small intestine. Glucose accounts for about 80% of absorbed monosaccharides and is actively transported into intestinal cells via sodium-glucose transporters, using the sodium gradient as an energy source. Galactose absorption is similar to glucose while fructose absorption occurs via facilitated diffusion without requiring sodium or energy. Absorption rates vary between sugars with galactose absorbing most rapidly, followed by glucose, then fructose and pentoses absorbing slowest. Health of the intestinal mucosa and various hormones can also impact carbohydrate absorption rates.
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The digestive system breaks down food and absorbs nutrients and water. It has two major parts - the gastrointestinal tract and accessory organs like the liver and pancreas. Food moves through the mouth, esophagus, stomach, and small and large intestines while digestive enzymes break it down. The small intestine absorbs most nutrients before waste is eliminated in the large intestine and rectum. Accessory organs like the liver, gallbladder and pancreas produce bile and enzymes to further break down food into absorbable components.
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The digestive system breaks down food into nutrients that can be absorbed and used by the body. It consists of the gastrointestinal tract and accessory organs. The gastrointestinal tract includes the mouth, esophagus, stomach, small intestine, and large intestine. Accessory organs that contribute to digestion include the teeth, tongue, salivary glands, liver, gallbladder and pancreas. Each organ has a unique role in the multi-step digestive process which includes ingestion, digestion, absorption and elimination.
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The document summarizes the gastrointestinal tract and gastric physiology. It describes the main parts of the gastrointestinal tract and their functions. It then focuses on the stomach, explaining gastric acid regulation and secretion. Key points include that gastric acid secretion is controlled by hormones like gastrin and inhibited by others. Tests like the pentagastrin test are used to measure basal and peak acid output to diagnose conditions like achlorhydria or Zollinger-Ellison syndrome.
Biochemistry of Digestion & Absorption
The document discusses digestion and absorption of carbohydrates, proteins, and lipids. It explains that digestion breaks down macromolecules into smaller absorbable units using enzymes. Absorption then transports these digestion end products into the bloodstream. Carbohydrates are broken down into monosaccharides like glucose and galactose. Proteins become amino acids and peptides. Lipids are broken into fatty acids, glycerol, and other products through the action of bile and lipases.
A PHYSIOLOGY of Digestive System.ppt
The document provides information on the physiology of the digestive system. It describes the organs and layers of the gastrointestinal tract. It details the functions of digestion including motility, secretion, mechanical and chemical digestion, absorption, and defecation. It discusses the specific roles and secretions of accessory organs like the liver, gallbladder, salivary glands, and pancreas. It explains the digestion that occurs in the mouth, esophagus, stomach, small intestine, and large intestine.
Introduction to digestion and absorption, local hormones of GIT, different di...
1) Digestion is the breakdown of food into smaller molecules that can be absorbed and used by the body. It involves both mechanical and chemical digestion.
2) The digestive system includes the mouth, esophagus, stomach, small intestine, large intestine and associated glands. It functions to ingest, secrete digestive juices, mix and propel food, digest nutrients, absorb them, and excrete waste.
3) Digestive juices include saliva, gastric juice, pancreatic juice, bile and intestinal juice. Each contains different enzymes and components that play specific roles in digestion and are secreted in response to food in the digestive tract.
Physio G I Hormones13
The document discusses several hormones that regulate gastrointestinal function, including:
1. Cholecystokinin (CCK) which stimulates gallbladder contraction and release of bile and pancreatic enzymes. It is secreted by the duodenum in response to proteins and fats.
2. Secretin which increases pancreatic bicarbonate and bile secretion. It is secreted by the duodenum in response to acid.
3. Gastrin which stimulates gastric acid secretion. It is secreted by G cells in the stomach in response to peptides and amino acids.
4. Other hormones discussed include VIP, motilin, GIP, ghrelin, and enteroglucagon which regulate processes
Physio Gi Hormones13.
The document discusses several hormones secreted by the small intestine that regulate gastrointestinal function. It describes:
1) Cholecystokinin (CCK), secreted by the duodenum, which stimulates gallbladder contraction and release of pancreatic enzymes.
2) Secretin, also secreted by the duodenum, which increases bicarbonate secretion to neutralize acid and inhibits gastric acid production.
3) Gastric inhibitory peptide (GIP) which is secreted by the duodenum and inhibits gastric emptying and acid secretion.
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Classify GIT hormones
List the source and functions of different GI hormones
Explain the mechanism of action and regulation of secretion of different GI Hormones
Describe the role of GI hormones in regulation of GI functions
Explain the dysfunctions produced by alteration in secretion of GIT hormones
Enzymes that break down peptides into individual amino acids- Duodenal.pdf
Enzymes that break down peptides into individual amino acids. Duodenal hormone that triggers
the release of bicarbonate rich pancreatic juice. A protease found in gastric juice. An exocrine
secretion that contains a mixture of bicarbonte and multiple digestive enzymes. The paste-like
substance consisting of partially digested food mixed with gastric juice. Finger-like projections
of the mucosa found in the small intestine. Duodenal enzyme that activates trypsin and triggers
activation of the other two pancreaic proteases (chymotrypsin and carboxypeptidase). A wide-
acting instetinal hormone that decreases 1. Peristalsis gastric mobility, prompts the pancreas to
secrete 2. Bolus enzyme-rich pancreatic juice, and triggers the 3. Gastric Juice contraction of the
gall A Muicus An enzyme found in saliva and pancreatic juice that 6. Instrinsic factor breaks
polysaccharides into disacchrides. 7. Gastrin The infrequent peristalsis of the large intestine, 8.
Somatostatin occuring usually only 1 3 X daily. 9. Cholecystokinin A slippery substance
secreted by specialized 10. Chyme cells in the alimentary canal to protect the wall 11.
Enterogastric reflex from acid and to lubricate the canal. 12. Pancreatic juice A signaling
molecule that allows the gastric lining to 13. Bicarbonate become permeable to Vitamin B-12.
14. Amylase Bilirubin and biliverdin. 15. Pancreatic proteases HCO3- the basic 16. Enterokinase
component of pancreatic juice used to neutralize 17. Lipases acidic chyme. The large mass (ball)
of 18. Secretin chewed food that gets swallowed. 19. Bile salts An alimentary hormone that
causes gastric 20. Bile pigments secretion to increase. Two of the many duodenal 21. Peptidases
enzymes that break down disaccarides into 22. Sucrase \& lactase Two of the many duodenal
enzymes that break down 22. Sucrase & lactase disaccarides into monosaccharides. 23. Vilii
Trypsin, chymotrypsin, and carboxypeptidase. 24. Microvilli A combination of 25. Mass
movement hydrochloric acid, digestive enzymes, and other factors. Digestive enzymes that break
down fats. The wave-like contractions of the alimentary canal responsible for propulsion.
Microscopic folds of the cell membrane found on epithelial cells of the small intestine. Bile
components responsible for emulsification of fats. A hormone that inhibits gastric parietal cells,
lowering gastric secretion of hydrochloric acid. The autonome nervous and endocrine response
to filling and acidification of the duodenum. It results in slowing of gastric mobility and decrease
in.
Sistem pencernaan 1
The document summarizes the key stages and processes of digestion. It describes the functions of the main parts of the digestive system including the mouth, stomach, small intestine, liver, gallbladder and pancreas. It explains the mechanical and chemical breakdown of food as well as the roles of enzymes and hormones in digesting carbohydrates, proteins and fats. Absorption and motility in the small intestine is also summarized.
8. git lecture 8
The document discusses gastrointestinal secretions, including saliva, gastric secretions, pancreatic secretions, and bile. Saliva is produced by salivary glands at a rate of 1.5 liters per day and contains enzymes that begin digesting carbohydrates. Gastric secretions include hydrochloric acid and enzymes produced by gastric glands. Pancreatic secretions contain bicarbonate and digestive enzymes that are released in response to hormones like secretin and CCK. Bile is produced by the liver and stored in the gallbladder, and contains bile salts that help emulsify and absorb fats.
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Chemistry of digestion &; absorption
- 1. Chemistry of digestionChemistry of digestion & absorption, Local& absorption, Local hormones of GIThormones of GIT Dr Ifat Ara Begum Associate Professor Dept of Biochemistry Dhaka Medical College, Dhaka 1
- 2. 2
- 3. What is Digestion?What is Digestion? 3 It is the process by which complex food materials are broken down into simple absorbable units Based on how food is broken down: I.Mechanical digestion II.Chemical digestion
- 5. What is the basic process of digestion?What is the basic process of digestion? 5 Basic process: Hydrolysis Enzymes involved: Hydrolases group of enzymes found in digestive juices
- 7. Functions of digestive systemFunctions of digestive system 7 Ingestion Secretion of water, acid, buffer and enzyme in to gastrointestinal lumen Mixing and propulsion Digestion Absorption Excretion (Defecation)
- 9. 9 Name Source Secretion (L/day) pH Imp. component Saliva Salivary glands 0.75-1.5 6.7-7.0 Mucus, Salivary amylase, [Lingual lipase] Gastric juice Gastric glands 2- 2.5 1.5-2.0 Mucus, HCl, Pepsin, Intrinsic factor of castle, [Gastric lipase]
- 10. 10 Name Source Secretio n (L/day) pH Imp. component Pancreati c juice Pancrea s 0.8 -1.2 8.0 - 8.3 1)Amylolytic enzyme: • P. amylase 2)Lipolytic enzyme: • P. lipase • Cholesterol - esterase •Phospholipase A2 3)Proteolytic enzyme •Trypsin •Chymotrypsin •Carboxypeptidase
- 11. 11 Name Source Secretion (L/day) pH Imp. component Bile Liver 0.5-1.0 7.8 •Bile salts •Bile pigments (e.g. bilirubin) • Cholesterol ester • PL (lecithin)
- 12. 12 Name Source Secretion (L/day) pH Imp. component Succus entericu s Small intestin al mucosa 1.0-2.0 7.5 1) Amylolytic enzyme: • Maltase •Sucrase •Lactase •α-limit dextrinase 2) Proteolytic enzyme: •Aminopeptidas e •Di & tri peptidases 3) Enterokinase/ Enteropeptidase
- 13. 13
- 14. 14
- 15. 15
- 16. 16
- 17. What is Absorption?What is Absorption? 17 It is the process by which end product of digestion, water, electrolytes, minerals & vitamins pass through the intestinal epithelium to enter into blood / lymph Glucose, AA -> Blood Fatty acid -> Lymph
- 18. 18
- 19. Processes involved in absorptionProcesses involved in absorption 19 Active transport Diffusion
- 21. What is this?What is this? 21 A group of hormones liberated from the GIT mucosa in response to the presence of food in the lumen of the gut.
- 22. 22
- 23. 23 Name Origin Stimulus for secretion Function Gastrin G cell of stomach Products of protein digestion Stimulates secretion of : Gastric acid Pepsin CCK Duodenu m & jejunum Products of : Protein digestion Fat & FA Stimulate enzyme rich pancreatic secretion Contraction of GB Decrease gastric acid secretionSecreti n Duodenu m & jejunum Acid chyme FA Stimulate HCO3 rich pancreatic secretion Stimulate bile secretion Decrease gastric
- 24. 24 Name Origin Stimulus for secretion Function Somatostati n D cells of GIT Fat ingestion Inhibit gastrin & gastric acid secretion Inhibit pancreatic secretion GIP Duodenu m & jejunum Nutrients Inhibit gastric acid secretion VIP Nerve ending of GIT - Decrease gastric secretion Increase pancreatic
- 26. 26
- 27. 27
- 28. End product of carbohydrateEnd product of carbohydrate digestiondigestion 28 Glucose Fructose Galactose If starch : Only glucose
- 29. Absorption by Na+ dependant secondary activeAbsorption by Na+ dependant secondary active transport (SGLT) & Facilitated diffusiontransport (SGLT) & Facilitated diffusion (GLUT)(GLUT) 29
- 30. 30
- 32. Proteolytic enzymes: TypesProteolytic enzymes: Types 32
- 33. 33
- 34. 34
- 35. 35
- 36. End product of protein digestionEnd product of protein digestion 36 A mixture of free AA, di and tripeptides, all of which are absorbed actively from lumen to cell
- 37. 37
- 38. 38
- 40. 40
- 41. 41
- 42. 42
- 43. End product of lipid digestionEnd product of lipid digestion 43 FA Glycerol 2-MAG Cholesterol LysoPL All these are of amphipathic nature having hydrophilic and hydrophobic group
- 44. 44
- 45. 45
- 46. 46 Summary on digestion & absorption of nutrients
- 47. 47
- 48. 48
- 49. 49