Digestion and Absorption of Carbohydrates.pdf
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This document summarizes carbohydrate digestion. It explains that carbohydrates are broken down into simpler molecules through digestion in the oral cavity by salivary amylase and further in the pancreas and small intestine by pancreatic enzymes. The end products of digestion - glucose, fructose, and galactose - are then absorbed into the bloodstream through the intestinal walls, either through facilitated diffusion down a concentration gradient or active transport against a gradient using sodium-glucose transport proteins.
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Digestion & absorption of carbohydrates
This document summarizes carbohydrate digestion in the human gastrointestinal tract. It describes how carbohydrates are broken down into smaller molecules by salivary and pancreatic amylases and intestinal disaccharidases and oligosaccharidases. The monosaccharides glucose, fructose and galactose that are produced are then absorbed into the bloodstream in the small intestine. Glucose absorption is an active process that utilizes sodium-glucose co-transporters, while fructose absorption occurs via facilitated diffusion. Factors that can influence carbohydrate absorption such as intestinal health, hormones and vitamins are also discussed.
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DIGESTION AND ABSORPTION OF CARBOHYDRATES
The document summarizes the process of carbohydrate digestion in humans. It begins with mechanical digestion in the mouth through chewing. Chemical digestion then starts with salivary amylase breaking down some starch in the mouth. In the stomach, further mixing occurs and ptyalin continues breaking down starch, with around 30-40% being digested. The acidic stomach stops further digestion. In the small intestine, pancreatic amylase and intestinal enzymes hydrolyze starches and sugars into monosaccharides like glucose and fructose which are then absorbed into the bloodstream. Certain carbohydrates like cellulose are not digested but provide fiber.
DIGESTION & ABSORPTION OF CARBOHYDRATES
Carbohydrates are digested in the mouth by salivary amylase and in the small intestine by pancreatic amylase and intestinal enzymes. Monosaccharides like glucose are absorbed into the bloodstream through active transport involving sodium-glucose transporters in the intestinal walls. Glucose is the primary fuel for cells and its uptake is mediated by glucose transporters, especially GLUT2 and GLUT4 which are regulated by insulin. Deficiencies in disaccharide-digesting enzymes can cause issues like lactose intolerance and related symptoms.
Regulation of blood glucose
This document summarizes the regulation of blood glucose levels. It discusses how blood glucose levels fluctuate after meals and during fasting states. The pancreas plays a key role by secreting hormones like insulin and glucagon that work to maintain normal blood glucose levels. Insulin promotes glucose uptake by cells to lower blood glucose, while glucagon has the opposite effect of raising blood glucose levels. The body uses negative feedback loops and other hormones to precisely control blood glucose levels through processes like glycogenesis and glycogenolysis in the liver.
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Digestion & absorption of carbohydrates
This document summarizes carbohydrate digestion in the human gastrointestinal tract. It describes how carbohydrates are broken down into smaller molecules by salivary and pancreatic amylases and intestinal disaccharidases and oligosaccharidases. The monosaccharides glucose, fructose and galactose that are produced are then absorbed into the bloodstream in the small intestine. Glucose absorption is an active process that utilizes sodium-glucose co-transporters, while fructose absorption occurs via facilitated diffusion. Factors that can influence carbohydrate absorption such as intestinal health, hormones and vitamins are also discussed.
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DIETARY FIBER IMPORTANCE
Dietary fiber refers to complex carbohydrates that are not digested by human enzymes. Sources of fiber include cellulose, hemicellulose, pectin, lignin, gums, and mucilage. Fiber provides several health benefits such as preventing constipation, decreasing cancers of the gastrointestinal tract, improving glucose tolerance, and reducing plasma cholesterol levels. While fiber has many benefits, consuming too much can negatively impact protein digestion, mineral absorption, and cause gas and discomfort.
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DIGESTION AND ABSORPTION OF CARBOHYDRATES
The document summarizes the process of carbohydrate digestion in humans. It begins with mechanical digestion in the mouth through chewing. Chemical digestion then starts with salivary amylase breaking down some starch in the mouth. In the stomach, further mixing occurs and ptyalin continues breaking down starch, with around 30-40% being digested. The acidic stomach stops further digestion. In the small intestine, pancreatic amylase and intestinal enzymes hydrolyze starches and sugars into monosaccharides like glucose and fructose which are then absorbed into the bloodstream. Certain carbohydrates like cellulose are not digested but provide fiber.
DIGESTION & ABSORPTION OF CARBOHYDRATES
Carbohydrates are digested in the mouth by salivary amylase and in the small intestine by pancreatic amylase and intestinal enzymes. Monosaccharides like glucose are absorbed into the bloodstream through active transport involving sodium-glucose transporters in the intestinal walls. Glucose is the primary fuel for cells and its uptake is mediated by glucose transporters, especially GLUT2 and GLUT4 which are regulated by insulin. Deficiencies in disaccharide-digesting enzymes can cause issues like lactose intolerance and related symptoms.
Regulation of blood glucose
This document summarizes the regulation of blood glucose levels. It discusses how blood glucose levels fluctuate after meals and during fasting states. The pancreas plays a key role by secreting hormones like insulin and glucagon that work to maintain normal blood glucose levels. Insulin promotes glucose uptake by cells to lower blood glucose, while glucagon has the opposite effect of raising blood glucose levels. The body uses negative feedback loops and other hormones to precisely control blood glucose levels through processes like glycogenesis and glycogenolysis in the liver.
Regulation of blood glucose
Blood glucose levels are normally maintained within a narrow range through the regulation of glucose entry into and removal from the bloodstream. Hormones like insulin and glucagon act in opposition to maintain glucose homeostasis, with insulin lowering blood glucose through promoting glucose uptake in cells and glucagon raising it through stimulating glucose production and release from the liver. A variety of tissues, including muscle, adipose, liver, and brain, play roles in glucose regulation through uptake, storage, production, and utilization of glucose.
Digestion and absorption of proteins
This document summarizes the digestion and absorption of proteins. It explains that proteins are broken down into amino acids by proteolytic enzymes in the stomach, pancreas, and small intestine. These amino acids are then absorbed into the bloodstream through active transport mechanisms in the intestinal epithelium. Genetic disorders like Hartnup's disease and cystinuria can impair amino acid transport and cause amino acids to be lost in urine or feces.
Gluconeogenesis
Gluconeogenesis is the formation of glucose from non-carbohydrate precursors like lactate, glycerol, and certain amino acids. It is important for maintaining blood glucose levels during periods of fasting or low carbohydrate intake to supply glucose to the brain and red blood cells. The key steps of gluconeogenesis occur in the liver and kidneys and involve the reversal of three irreversible reactions in glycolysis through different enzymes. Gluconeogenesis is regulated by hormones like glucagon and substrates availability to control blood glucose levels.
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Essential amino acid
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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.
Digestion and absorption of lipids
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Nitrogen balance
The document discusses nitrogen balance, which is a measure of nitrogen intake versus nitrogen loss, with a positive balance indicating more intake than loss and thus protein synthesis, a negative balance indicating more loss than intake and thus malnutrition, and equilibrium indicating equal intake and loss. It provides details on sources of nitrogen loss from the body, factors that influence nitrogen requirements, and typical protein intake recommendations to achieve a balanced nitrogen state.
Digestion and Absorption of carbohydrates
The document summarizes the digestion and absorption of carbohydrates. Carbohydrate digestion begins in the mouth where salivary amylase breaks down starches. Digestion pauses in the stomach but continues in the small intestine where pancreatic amylase and intestinal enzymes break carbohydrates down into monosaccharides like glucose and fructose. These monosaccharides are then absorbed into the bloodstream via facilitated diffusion or active transport using glucose transporters. Undigested carbohydrates like cellulose provide fiber in the diet. Lactose intolerance and sucrase deficiency can occur if enzymes that break down lactose or sucrose are deficient.
lactose intolerance
Lactose intolerance occurs when the body is unable to digest lactose, a sugar found in milk, due to a lack of the enzyme lactase. Symptoms include gas, bloating, cramps and diarrhea and are caused when undigested lactose reaches the colon. It may be due to illness, genetics or surgery removing part of the small intestine. While there is no cure, symptoms can be managed by avoiding or limiting dairy and using alternatives like soy or lactose-free milk products.
Disaccharides and their role in health and their structure
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Chemical properties would help to understand the products of oxidation or reduction of monosaccharides.
Hereditary fructose intolerance (hfi)
Hereditary Fructose Intolerance (HFI) is a condition where the body has difficulty metabolizing fructose due to a deficiency of the enzyme fructose-1-phosphate aldolase. This causes fructose-1-phosphate to accumulate and inhibit glycogen and glucose production, potentially leading to hypoglycemia, liver failure, and death if not treated. The only treatment is a lifelong strict fructose and sucrose-free diet to avoid all sources of fructose.
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This document provides information about carbohydrates. It discusses that carbohydrates are the most abundant organic molecules in nature and an important source of energy for cells. Carbohydrates can also act as structural components and be involved in cell membranes, surface antigens, and extracellular substances. The document further describes different types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. It provides examples and characteristics of important carbohydrates such as glucose, fructose, sucrose, lactose, and glycogen. Reaction and derivatives of monosaccharides are also summarized.
Regulation blood glucose
The document summarizes the regulation of blood glucose levels. It discusses how glucose levels are maintained within a narrow range through negative feedback involving the pancreas and hormones like insulin and glucagon. Insulin regulates glucose by promoting its uptake in tissues and storage, while glucagon stimulates glucose production when levels fall. Glucose comes from digestion, liver glycogen stores, and gluconeogenesis. Factors that increase or decrease blood glucose levels are also outlined.
Proteins
This document discusses proteins, including their structure, function, digestion, and importance. It notes that proteins are made up of amino acids and are essential for building muscle mass. During digestion, proteins are broken down into amino acids in the stomach and small intestine through chemical and mechanical processes aided by enzymes. The amino acids are then absorbed and transported to cells to build new proteins. Maintaining a variety of protein sources in the diet is important for health.
Basal metabolic rate
The document discusses basal metabolic rate (BMR), which is the minimum amount of energy required by the body to maintain life at complete rest. BMR can be measured using devices like Benedict and Roth's closed circuit device. It accounts for functions like heart and organ work, nerve conduction, and ion transport. Normal BMR values for adults are 1600 calories per day for men and 1400 for women. Factors like age, sex, physical activity, hormones, environment, disease status can affect one's BMR. Understanding BMR is important for calculating calorie needs and dietary planning.
Digestion and absorption of food
This document discusses digestion and absorption of food. It begins by outlining the biological and medical importance of digestion and absorption. The major sites of digestion in the gastrointestinal tract and the digestive juices involved are described. Carbohydrates, proteins, and lipids are broken down into smaller molecules so they can be absorbed. Carbohydrates are digested into monosaccharides like glucose and galactose. Proteins are digested into amino acids through the action of proteases. Lipids are broken into fatty acids and glycerol. The absorbed nutrients are then transported through the intestinal mucosa and into circulation. Clinical conditions related to deficiencies in digestion and absorption are also mentioned.
Digestion of carbohydrates
This document summarizes the digestion and absorption of carbohydrates. It begins by describing the major sources of carbohydrates and the types of carbohydrates. It then details the digestion process, which begins in the mouth where salivary amylase breaks down starches. Digestion pauses in the stomach due to acidity but resumes in the small intestine where pancreatic amylase and intestinal enzymes break down carbohydrates into absorbable monosaccharides like glucose. These monosaccharides are absorbed via facilitated diffusion or active transport utilizing glucose transporters and sodium gradients. The document concludes by discussing lactase and sucrase deficiencies which can cause intolerance symptoms.
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Blood glucose levels are normally maintained within a narrow range through the regulation of glucose entry into and removal from the bloodstream. Hormones like insulin and glucagon act in opposition to maintain glucose homeostasis, with insulin lowering blood glucose through promoting glucose uptake in cells and glucagon raising it through stimulating glucose production and release from the liver. A variety of tissues, including muscle, adipose, liver, and brain, play roles in glucose regulation through uptake, storage, production, and utilization of glucose.
Digestion and absorption of proteins
This document summarizes the digestion and absorption of proteins. It explains that proteins are broken down into amino acids by proteolytic enzymes in the stomach, pancreas, and small intestine. These amino acids are then absorbed into the bloodstream through active transport mechanisms in the intestinal epithelium. Genetic disorders like Hartnup's disease and cystinuria can impair amino acid transport and cause amino acids to be lost in urine or feces.
Gluconeogenesis
Gluconeogenesis is the formation of glucose from non-carbohydrate precursors like lactate, glycerol, and certain amino acids. It is important for maintaining blood glucose levels during periods of fasting or low carbohydrate intake to supply glucose to the brain and red blood cells. The key steps of gluconeogenesis occur in the liver and kidneys and involve the reversal of three irreversible reactions in glycolysis through different enzymes. Gluconeogenesis is regulated by hormones like glucagon and substrates availability to control blood glucose levels.
LDL & HDL METABOLISM
This document discusses LDL metabolism and structure. It notes that LDL transports cholesterol from the liver to tissues, contains one apolipoprotein, and has a half-life of 2 days. LDL is taken up by tissues through receptor-mediated endocytosis, and defects in LDL receptors can lead to familial hypercholesterolemia. High LDL levels are a risk factor for cardiovascular disease by contributing to atherosclerotic plaque formation. The document also summarizes HDL metabolism and functions, noting it transports cholesterol from tissues to the liver in a reverse transport process.
Essential amino acid
This document discusses 9 essential amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Each amino acid is described in terms of its benefits and common food sources. For example, tryptophan helps produce serotonin and melatonin, and is found in foods like chocolate and bananas. The document provides an overview of the health impacts and dietary sources of each essential amino acid.
isoenzymes
Isoenzymes are multiple forms of the same enzyme that catalyze the same chemical reaction but have different physical or chemical properties. Lactate dehydrogenase (LDH) and creatine phosphokinase (CK) are examples of enzymes with multiple isoenzyme forms that exhibit tissue-specific expression and properties. Elevated levels of specific isoenzymes of LDH and CK can indicate tissue damage or diseases of the heart, liver, kidney, and other organs.
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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.
Digestion and absorption of lipids
The major dietary lipids are triacylglycerols, cholesterol, phospholipids, and free fatty acids. Lipids are insoluble in water and require digestion by lipases and emulsification by bile salts to be broken down into absorbable components. In the small intestine, pancreatic lipase breaks triacylglycerols into fatty acids and monoacylglycerols within mixed micelles. Bile salts also aid in emulsifying lipids into smaller particles. Digestion products are absorbed via micelle diffusion and resynthesized into triglycerides and phospholipids within intestinal cells before transport to the liver via the lymphatic system or blood.
Nitrogen balance
The document discusses nitrogen balance, which is a measure of nitrogen intake versus nitrogen loss, with a positive balance indicating more intake than loss and thus protein synthesis, a negative balance indicating more loss than intake and thus malnutrition, and equilibrium indicating equal intake and loss. It provides details on sources of nitrogen loss from the body, factors that influence nitrogen requirements, and typical protein intake recommendations to achieve a balanced nitrogen state.
Digestion and Absorption of carbohydrates
The document summarizes the digestion and absorption of carbohydrates. Carbohydrate digestion begins in the mouth where salivary amylase breaks down starches. Digestion pauses in the stomach but continues in the small intestine where pancreatic amylase and intestinal enzymes break carbohydrates down into monosaccharides like glucose and fructose. These monosaccharides are then absorbed into the bloodstream via facilitated diffusion or active transport using glucose transporters. Undigested carbohydrates like cellulose provide fiber in the diet. Lactose intolerance and sucrase deficiency can occur if enzymes that break down lactose or sucrose are deficient.
lactose intolerance
Lactose intolerance occurs when the body is unable to digest lactose, a sugar found in milk, due to a lack of the enzyme lactase. Symptoms include gas, bloating, cramps and diarrhea and are caused when undigested lactose reaches the colon. It may be due to illness, genetics or surgery removing part of the small intestine. While there is no cure, symptoms can be managed by avoiding or limiting dairy and using alternatives like soy or lactose-free milk products.
Disaccharides and their role in health and their structure
in disaccharides we study maltose lactose lactulose and sucrose, their stuctures and their nuitritional role in human health
Chemical properties of monosaccharides
Chemical properties would help to understand the products of oxidation or reduction of monosaccharides.
Hereditary fructose intolerance (hfi)
Hereditary Fructose Intolerance (HFI) is a condition where the body has difficulty metabolizing fructose due to a deficiency of the enzyme fructose-1-phosphate aldolase. This causes fructose-1-phosphate to accumulate and inhibit glycogen and glucose production, potentially leading to hypoglycemia, liver failure, and death if not treated. The only treatment is a lifelong strict fructose and sucrose-free diet to avoid all sources of fructose.
Glycolysis
metabolism of glucose into pyruvate or lactate depending upon the presence of oxygen. salient features of glycolysis, definition and sequence of reactions involved in glycolysis.
SULPHUR METABOLISM
Sulfur is an essential element that is a component of important compounds like proteins, vitamins, and lipids. Proteins contain about 1% sulfur, which comes from the amino acids methionine, cystine, and cysteine. Sulfur is involved in many biochemical functions like protein structure and enzyme activity through disulfide bonds and sulfhydryl groups. It also participates in methylation reactions and protein synthesis initiation through methionine and S-adenosylmethionine. Dietary sources of sulfur include proteins and sulfate absorbed from the intestines, and it is excreted in the urine as sulfate or in organic compounds.
Biochemistry of Carbohydrates
This document provides information about carbohydrates. It discusses that carbohydrates are the most abundant organic molecules in nature and an important source of energy for cells. Carbohydrates can also act as structural components and be involved in cell membranes, surface antigens, and extracellular substances. The document further describes different types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. It provides examples and characteristics of important carbohydrates such as glucose, fructose, sucrose, lactose, and glycogen. Reaction and derivatives of monosaccharides are also summarized.
Regulation blood glucose
The document summarizes the regulation of blood glucose levels. It discusses how glucose levels are maintained within a narrow range through negative feedback involving the pancreas and hormones like insulin and glucagon. Insulin regulates glucose by promoting its uptake in tissues and storage, while glucagon stimulates glucose production when levels fall. Glucose comes from digestion, liver glycogen stores, and gluconeogenesis. Factors that increase or decrease blood glucose levels are also outlined.
Proteins
This document discusses proteins, including their structure, function, digestion, and importance. It notes that proteins are made up of amino acids and are essential for building muscle mass. During digestion, proteins are broken down into amino acids in the stomach and small intestine through chemical and mechanical processes aided by enzymes. The amino acids are then absorbed and transported to cells to build new proteins. Maintaining a variety of protein sources in the diet is important for health.
Basal metabolic rate
The document discusses basal metabolic rate (BMR), which is the minimum amount of energy required by the body to maintain life at complete rest. BMR can be measured using devices like Benedict and Roth's closed circuit device. It accounts for functions like heart and organ work, nerve conduction, and ion transport. Normal BMR values for adults are 1600 calories per day for men and 1400 for women. Factors like age, sex, physical activity, hormones, environment, disease status can affect one's BMR. Understanding BMR is important for calculating calorie needs and dietary planning.
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Digestion & absorption of carbohydrate.pptx
The goal of carbohydrate digestion is to break down all disaccharides and complex carbohydrates into monosaccharides for absorption, although not all are completely absorbed in the small intestine (e.g., fiber). Digestion begins in the mouth with salivary amylase released during the process of chewing.
Digestion absorptiondigestive secretions
Digestion and absorption, digestive secretions, their characteristic features: Digestion is the breakdown of food into particles small enough to cross the cellular barrier of the gastrointestinal (GI) system and be carried around the body in the circulation.
This occurs by both mechanical and chemical processes that begin in the mouth and generally end in the small intestine, where 90% of absorption takes place.
The other 10% takes place in the stomach and large intestine and often involves the help of the gut microbiota.
A small amount of absorption is also thought to take place in the mouth.
Mechanical digestion begins in the mouth with chewing and continues with segmental muscle contractions in the stomach and intestines.
Chemical digestion is primarily mediated by enzymes present in the secretions of the salivary glands, stomach and pancreas, and on the epithelial lining of the small intestine
Mechanical digestion is physical process in which food is broken into smaller pieces without chemically.
It begins with our first bite of food and continues as we chew food with our teeth into smaller pieces.
The process of mechanical digestion continues in the stomach. This muscular organ churns and mixes the food it contains, an action that breaks any solid food into still smaller pieces.
Chemical digestion is the biochemical process in which macromolecules in food are changed into smaller molecules that can be absorbed into body fluids and transported to cells throughout the body.
Substances in food that must be chemically digested include carbohydrates, proteins, lipids, and nucleic acids.
Carbohydrates must be broken down into simple sugars, proteins into amino acids, lipids into fatty acids and glycerol, and nucleic acids into nitrogen bases and sugars.
Some chemical digestion takes place in the mouth and stomach, but most of it occurs in the first part of the small intestine (duodenum).
Chemical digestion could not occur without the help of many different digestive enzymes. Enzymes are proteins that catalyze or speed up biochemical reactions.
Digestive enzymes are secreted by exocrine glands or by the mucosal layer of the epithelium lining the gastrointestinal tract.
In the mouth, digestive enzymes are secreted by salivary glands.
The lining of the stomach secretes enzymes, as does the lining of the small intestine.
Many more digestive enzymes are secreted by exocrine cells in the pancreas and carried by ducts to the small intestine
About 80 percent of digestible carbohydrates in a typical Western diet are in the form of the plant polysaccharide amylose, which consists mainly of long chains of glucose and is one of two major components of starch.
Additional dietary carbohydrates include the animal polysaccharide glycogen, along with some sugars, which are mainly disaccharides.
To chemically digest amylose and glycogen, the enzyme amylase is required. The chemical digestion of these polysaccharides begins in the mou
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- Starch is digested to maltose, maltriose, and glucose by amylase in the small intestine. Brush border enzymes further break down maltose and maltriose to glucose.
- Glucose, galactose, and fructose are absorbed into intestinal epithelial cells through active transporters like SGLT1 or passive transporters like GLUT5.
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The document discusses the digestion, absorption, and transport of carbohydrates in the human body. Carbohydrates are digested by enzymes in the mouth and small intestine into monosaccharides like glucose that can be absorbed. Glucose and galactose enter intestinal cells via active transport, while fructose and mannose use facilitative transport. Undigested carbohydrates in the intestine can cause issues like gas, bloating, and diarrhea in those with lactose intolerance due to a lactase enzyme deficiency. Lactose intolerance is diagnosed via breath or stool tests and managed through a lactose-reduced diet.
Digestion and Absorption of Carbohydrates
This document summarizes the digestion and absorption of carbohydrates. It discusses that carbohydrates are broken down into monosaccharides in the mouth by salivary amylase, pass undigested through the stomach, and are further broken down in the small intestine by pancreatic amylase and intestinal disaccharidases into absorbable monosaccharides like glucose, fructose and galactose. These monosaccharides are then absorbed into the bloodstream through active transport using sodium-glucose transporters or facilitated diffusion using glucose transporters. Lactose intolerance results if the enzyme lactase is deficient and lactose cannot be fully digested.
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The document summarizes how the digestive system breaks down various foods, including carbs, fiber, fats, protein, sugar, and dairy. For carbs, fiber, and sugar, digestion begins in the mouth and small intestine where enzymes break them down into smaller molecules that can be absorbed. Fats are primarily digested in the small intestine where the pancreas and liver release enzymes to break them down. Protein is broken down into amino acids in the stomach and small intestine where they are absorbed. Dairy breaks down lactose into glucose and galactose in the small intestine. Maintaining good digestive health includes taking enzymes, staying hydrated, eating fiber, and avoiding smoking.
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The document discusses digestion and absorption in the gastrointestinal tract. It covers:
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- How monosaccharides, amino acids, fatty acids, and glycerol are absorbed into the bloodstream through active transport mechanisms like sodium co-transport or passive diffusion using micelles.
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The document discusses the major types of nutrients, including carbohydrates, proteins, fats, vitamins, minerals, water and fiber. It focuses on carbohydrates, describing the different classifications including monosaccharides, oligosaccharides, and polysaccharides. It details the digestion of carbohydrates from the mouth through the small intestine, where enzymes break down carbohydrates into absorbable monosaccharides. Undigested carbohydrates pass to the colon where bacteria ferment them.
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The presentation discusses the digestion of carbohydrates in the human body. It begins with an introduction to carbohydrates and examples of carbohydrate foods. It then outlines the five stages of carbohydrate digestion: (1) in the mouth, where chewing and saliva begin breakdown; (2) in the stomach, where no digestion occurs; (3) in the small intestine, where pancreatic enzymes break down molecules into absorbable sugars; (4) in the liver and bloodstream, where sugar levels are regulated; and (5) in the large intestine, where undigested food is eliminated. The overall objectives are to understand carbohydrate foods and the multi-step process of carbohydrate digestion.
Digestion and absorption of carbohydrates.pptx
This document discusses the digestion and absorption of carbohydrates. It begins by introducing digestion as the breakdown of large molecules into smaller absorbable ones. It then details the digestion of carbohydrates in the mouth, stomach, and small intestine by enzymes like amylase and disaccharidases. Monosaccharides like glucose are absorbed actively through the intestinal walls. Some carbohydrates like fiber are not digestible. Issues like lactose intolerance and flatulence from undigested carbohydrates are also examined.
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- 1. By; Ömer ASLANKAN Digestion of Carbohydrates The major source of carbohydrate is found in plants. • Dietary carbohydrates mostly comes from starch -Amylose and amylopectin • Dietary carbohydrate principally consist of… • 1) Polysaccharides :- Starch, glycogen & cellulose. • 2) Disaccharides :- Sucrose and Maltose. • 3) Monosaccharides :- glucose and fructose. • 4) oligosaccharides; short polymer so 3-10 monosaccharides • Monosaccharides does not need digestion. • Have two important bonds in the Polysaccharides (a-1,6 and a-1,4 glycosidic bond) • Amylopectin; a-1,6 and a-1,4 glycosidic bond • Amylose; a-1,4 glycosidic bond • Digestion in Oral cavity Digestion Starts in the oral cavity and continues in the GI tract all the way to the stomach • So oral cavity- pharynx - esophagus- stomach • Salivary amylase is inactiveted by gastric acid • Salivary a-amylase is ptyalin • Mainly secreted by extrinsic glands • Only targets the a-1,4 glycosidic bonds and breaks • down amylopectin and amylose • amylose is broken down into (maltose-disaccharides and maltotriose- oligosaccharides) • Amylopectin is broken down into (maltose- disaccharides, maltotriose- oligosaccharides and a-limit dextrins- • oligosaccharides) Salivary amylase Is responsible for 15% of the chemical break down of carbohydrates • Digestion In pancreas Acinar cells- pancreatic amylase- hydrolyses a-1,4 glycosidic bonds • Maltose , Matlotriose, a-limit dextrins • Cholecystokinin; • Stimulate acinar cells to produce pancreatic amylase • Relaxes the sphincter of oddi- ejection of the pancreatic amylase to the duodenum • Digestion in small Intestine Further digestion of carbohydrate occurs in small intestine by pancreatic enzymes. • Enterocytes- epithelial cell found in the small intestine • Most of the absorption occurs in the small intestine • Water and electrolytes can be absorbed from the large intestine • Structural modifications that increase surface area in the small intestine-increase digestion and increase • absorption. ( circular folds, villi, microvilli) Enterocyte; little cytoplasmic extensions, increase the surface area for chemical digestion and absorption • High concentration of brush border enzymes • Brush border enzymes (lactase, maltase, sucrase, isomaltase,) • The enzymes & their reactions are as follows… • Maltose—Maltase— Glucose + Glucose • Isomaltose—Isomaltase— Glucose + Glucose • Sucrose — Sucrase — Glucose + Fructose • Lactase —Lactase— Glucose + Galactose • Limit dextrin—Dextrinase— Glucose+ Maltose + Maltotriose •
- 2. Digestion in Stomach Digestion of carbohydrate temporarily stops in the stomach. • The action of salivary amylase stops in stomah because of high acidity of stomach. • No carbohydrate splitting enzymes available in gastric juice. • ABSORPTION OF CARBOHYDRATES The end product of carbohydrate digestion are Glucose, Fructose galactose • These are readily absorbed through the intestinal mucosal cells into the blood stream. • Two mechanism are responsible for the absorption of these sugars… • 1) Facilitated transport, with conc gradient • 2) Active transport, against conc. gradient. • 1) Facilitated transport. This is depends on the conc. of sugar across the intestinal lumen and mucosal cells. • All the monosaccharide are absorbed o some extent by facilitated diffusion. • 2) Active Transport. The transport of glucose and Galactose across the brush boarder of mucosal cells occur by active transport. • It is an energy requiring process that requires transport protein and presence of sodium ions. • A sodium dependent glucose transporter (SGLT-1) binds both glucose and sodium at separate sites and • transports them into the cell. The sodium transport down conc. gradient & glucose transported against conc. gradient. • This process is called cotransport or symport. • The energy for this reaction is provided by ATP linked to sodium pump. •