Digestion enzymes
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biochemistry Digestion enzymes summary and function List the various enzymes participating in Digestion of carbohydrates, proteins, lipids. Mention their specific role.
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The document summarizes the digestion and absorption of triglycerides in the small intestine and their transport through the lymphatic system and bloodstream. Pancreatic lipase breaks down triglycerides into fatty acids and glycerol in the small intestine. Bile salts help absorb the fatty acids and glycerol into epithelial cells. They are reassembled into triglycerides and absorbed through lymphatic vessels as chylomicrons. Chylomicrons transport triglycerides through the bloodstream to adipose tissue for storage. When energy is needed, triglycerides are broken back down into fatty acids and glycerol for use by cells.
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The digestive system breaks down lipids through several steps. In the stomach and mouth, there is little breakdown of lipids. In the pancreas and small intestine, lipids are broken down into fatty acids and monoglycerides which are absorbed into the bloodstream. The liver packages lipids into lipoproteins such as VLDL, LDL, and HDL to transport them through the bloodstream. High LDL and low HDL are risk factors for heart disease because LDL can deposit cholesterol in arteries while HDL removes excess cholesterol. The exact mechanisms linking diet to heart disease risk are still under investigation.
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The document discusses the digestion and absorption of nutrients including carbohydrates, fats, proteins, vitamins, minerals, and water. It explains that nutrients are broken down mechanically and chemically during digestion, then absorbed in the small intestine and transported to cells via blood. The three main energy systems - phosphagen, anaerobic, and aerobic - are described along with their roles in providing ATP during different intensity activities.
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Lipids are digested and absorbed in a multi-step process involving enzymes in the mouth, stomach, and small intestine. In the mouth, lingual lipase begins hydrolysis of triglycerides. In the stomach, gastric lipase continues this process. In the small intestine, pancreatic lipase works with bile salts to further digest triglycerides into fatty acids and monoglycerides. Bile salts emulsify lipids and facilitate absorption. Fatty acids and monoglycerides are absorbed into intestinal cells and re-esterified into triglycerides. These triglycerides are packaged into chylomicrons and enter the lymphatic system for transport.
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.
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Digestion breaks down large food molecules into smaller molecules that can be absorbed into the bloodstream. Absorption is the transport of these smaller molecules across the intestinal epithelium. In the small intestine, both chemical digestion by enzymes and mechanical digestion break down food. Absorption occurs through active transport, facilitated diffusion, endocytosis and other processes. Disorders can occur if any part of the digestion or absorption process is disrupted, such as with pancreatic insufficiency, cystic fibrosis, or celiac disease.
Digestion and absorption of lipids ppt
Digestion and absorption of lipids ppt
what is lipid ppt
digestion of lipid ppt
phase of digestion and absorption ppt
phases of lipids ppt
digestion in mouth and stomach ppt
digestion in small intestine ppt
secretion of lipids ppt
enzyme involved in lipid digestion ppt
transportation phases of lipids ppt
principles of lipid digestion ppt
Digestion and absorption of lipids
The presentation is targeted for MBBS, MD, BDS students describing the fate of dietary lipids in our body
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The document summarizes the digestion and absorption of triglycerides in the small intestine and their transport through the lymphatic system and bloodstream. Pancreatic lipase breaks down triglycerides into fatty acids and glycerol in the small intestine. Bile salts help absorb the fatty acids and glycerol into epithelial cells. They are reassembled into triglycerides and absorbed through lymphatic vessels as chylomicrons. Chylomicrons transport triglycerides through the bloodstream to adipose tissue for storage. When energy is needed, triglycerides are broken back down into fatty acids and glycerol for use by cells.
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The digestive system breaks down lipids through several steps. In the stomach and mouth, there is little breakdown of lipids. In the pancreas and small intestine, lipids are broken down into fatty acids and monoglycerides which are absorbed into the bloodstream. The liver packages lipids into lipoproteins such as VLDL, LDL, and HDL to transport them through the bloodstream. High LDL and low HDL are risk factors for heart disease because LDL can deposit cholesterol in arteries while HDL removes excess cholesterol. The exact mechanisms linking diet to heart disease risk are still under investigation.
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Lipids are digested and absorbed in a multi-step process involving enzymes in the mouth, stomach, and small intestine. In the mouth, lingual lipase begins hydrolysis of triglycerides. In the stomach, gastric lipase continues this process. In the small intestine, pancreatic lipase works with bile salts to further digest triglycerides into fatty acids and monoglycerides. Bile salts emulsify lipids and facilitate absorption. Fatty acids and monoglycerides are absorbed into intestinal cells and re-esterified into triglycerides. These triglycerides are packaged into chylomicrons and enter the lymphatic system for transport.
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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.
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Digestion breaks down large food molecules into smaller molecules that can be absorbed into the bloodstream. Absorption is the transport of these smaller molecules across the intestinal epithelium. In the small intestine, both chemical digestion by enzymes and mechanical digestion break down food. Absorption occurs through active transport, facilitated diffusion, endocytosis and other processes. Disorders can occur if any part of the digestion or absorption process is disrupted, such as with pancreatic insufficiency, cystic fibrosis, or celiac disease.
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The document summarizes lipid digestion and absorption. Pancreatic enzymes and bile salts break down triglycerides into fatty acids in the small intestine. Intestinal cells repackage the fatty acids into triglycerides and export them into the blood as chylomicrons. Bile acids are produced in the liver from cholesterol and help emulsify lipids. Most bile acids are reabsorbed and circulate between the liver and intestine. Abnormalities in digestion or absorption can result in excess fat in stool or deficiency states.
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This document summarizes the digestion of lipids in the human body. It explains that lipids are digested in both the stomach and intestines through various enzymes. In the stomach, lingual and gastric lipases break down short-chain triglycerides. In the intestines, bile salts emulsify lipids into smaller droplets to increase surface area for pancreatic lipase, cholesterol esterase, and phospholipase A2 to further digest triglycerides, cholesterol esters, and phospholipids into absorbable fatty acids and monoacylglycerols. Co-lipase assists pancreatic lipase in the intestinal digestion of lipids.
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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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Lipids are digested and absorbed in the small intestine. Upon entering the intestine, hormones signal the pancreas to release lipase and the gallbladder to release bile salts which emulsify lipids. Lipase breaks down triglycerides into fatty acids and monoacylglycerols within intestinal micelles. These products are absorbed into intestinal cells where they are reassembled into triglycerides and packaged into chylomicrons which enter the lymphatic system and bloodstream, delivering lipids to tissues. Most fatty acids under 12 carbons enter the liver directly via the hepatic portal vein.
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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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This document provides information about the digestion and absorption of lipids by the human body. It discusses:
- The definition, composition, and sources of lipids.
- The classification of lipids based on reactivity, complexity, and other factors.
- The three phases of lipid digestion and absorption: preparatory, transport, and transportation.
- The enzymes and processes involved in lipid digestion in the mouth, stomach, and small intestine.
- The emulsification, hydrolysis, and resynthesis of lipids that occurs in the small intestine.
- The role of bile salts and the formation of micelles in lipid absorption.
- The formation and transport of chylomicrons that carry absorbed lipids through the ly
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The document summarizes lipid digestion and absorption. Dietary lipids are broken down into fatty acids and glycerol by lingual lipase in the mouth, gastric lipase in the stomach, and pancreatic lipase in the small intestine. Bile salts produced by the liver emulsify lipids and aid the action of pancreatic lipase. Fatty acids and monoglycerides are absorbed into intestinal cells and reassembled into triglycerides. These triglycerides along with cholesterol and vitamins are packaged into chylomicrons and enter the lymphatic system before reaching circulation. Deficiencies in lingual, gastric, or pancreatic lipases can impair digestion while problems with bile salt production or chylomicron
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Lipids undergo a multi-step digestion and absorption process in the gastrointestinal tract. Dietary lipids are emulsified and broken down into smaller components like fatty acids and monoacylglycerols by lingual and gastric lipases in the stomach and pancreatic lipase in the small intestine. Bile salts produced by the liver play a key role in emulsification. The products of digestion are incorporated into micelles and absorbed by intestinal cells. Inside cells, fatty acids are reassembled into triglycerides and packaged into chylomicrons that enter the lymphatic system and bloodstream for transport to tissues. Defects in digestion, emulsification, or absorption can impair this process.
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This document summarizes the digestion of proteins, carbohydrates, and fats. It discusses the enzymes involved in breaking down each macronutrient in the mouth, stomach, and small intestine. For carbohydrates, enzymes like amylase and disaccharides break starches and sugars into glucose. Proteins are broken into peptides and amino acids by pepsin and pancreatic proteases. Lipids are emulsified and hydrolyzed by lipases like pancreatic lipase into fatty acids and monoglycerides. The end products of digestion are absorbed for energy and building materials.
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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.
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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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The document discusses lipid digestion and absorption. It begins by defining lipids and describing the organs involved in digestion. It then discusses the different types of lipases secreted in the oral cavity, stomach, and pancreas to break down lipids. The role of bile salts in emulsifying lipids in the small intestine is also covered. Finally, it summarizes how lipids are further digested by pancreatic lipases in the duodenum, absorbed via micelles, and transported to the liver within chylomicrons.
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The document discusses various topics related to nutrition and the human digestive system. It defines different types of nutrition including autotrophic and heterotrophic nutrition. It describes the major parts of the digestive system from mouth to anus and their functions. It also discusses balanced diet, vitamins, minerals, fiber and food groups. Malnutrition and some digestive disorders are also summarized.
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The document summarizes lipid digestion and absorption. Pancreatic enzymes and bile salts break down triglycerides into fatty acids in the small intestine. Intestinal cells repackage the fatty acids into triglycerides and export them into the blood as chylomicrons. Bile acids are produced in the liver from cholesterol and help emulsify lipids. Most bile acids are reabsorbed and circulate between the liver and intestine. Abnormalities in digestion or absorption can result in excess fat in stool or deficiency states.
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This document summarizes the digestion of lipids in the human body. It explains that lipids are digested in both the stomach and intestines through various enzymes. In the stomach, lingual and gastric lipases break down short-chain triglycerides. In the intestines, bile salts emulsify lipids into smaller droplets to increase surface area for pancreatic lipase, cholesterol esterase, and phospholipase A2 to further digest triglycerides, cholesterol esters, and phospholipids into absorbable fatty acids and monoacylglycerols. Co-lipase assists pancreatic lipase in the intestinal digestion of lipids.
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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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The document summarizes lipid digestion and absorption. Lipids are partially digested in the mouth and stomach by lingual and gastric lipases. In the duodenum, the hormones CCK and secretin are released in response to lipids, stimulating gallbladder contraction and pancreatic enzyme secretion. Pancreatic lipase breaks down triglycerides while other enzymes digest phospholipids and cholesterol esters. Bile emulsifies the lipids into micelles which are absorbed by enterocytes. Fatty acids less than 12 carbons diffuse into blood while longer chains are reesterified and packaged into chylomicrons for transport via lacteals. Impaired digestion can cause steatorrhea due to issues with bile, pancreatic enzymes
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Lipid digestion begins in the mouth and stomach with lingual and gastric lipases. Most digestion occurs in the small intestines where pancreatic lipases break the bonds of fatty acids on the glycerol backbone of lipids. Bile salts are synthesized by the liver and secreted in bile to emulsify fat globules into smaller droplets, increasing the surface area for lipase action. Within enterocytes, fatty acids and monoglycerides are reassembled into triglycerides and packaged into chylomicrons which enter lymphatic capillaries and eventually the bloodstream.
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Lipids are digested and absorbed in the small intestine. Upon entering the intestine, hormones signal the pancreas to release lipase and the gallbladder to release bile salts which emulsify lipids. Lipase breaks down triglycerides into fatty acids and monoacylglycerols within intestinal micelles. These products are absorbed into intestinal cells where they are reassembled into triglycerides and packaged into chylomicrons which enter the lymphatic system and bloodstream, delivering lipids to tissues. Most fatty acids under 12 carbons enter the liver directly via the hepatic portal vein.
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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
Digestion and absorption of lipid
This document provides information about the digestion and absorption of lipids by the human body. It discusses:
- The definition, composition, and sources of lipids.
- The classification of lipids based on reactivity, complexity, and other factors.
- The three phases of lipid digestion and absorption: preparatory, transport, and transportation.
- The enzymes and processes involved in lipid digestion in the mouth, stomach, and small intestine.
- The emulsification, hydrolysis, and resynthesis of lipids that occurs in the small intestine.
- The role of bile salts and the formation of micelles in lipid absorption.
- The formation and transport of chylomicrons that carry absorbed lipids through the ly
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This is a brief account of the fate of fats (fatty acids and glycerol) from the time of ingestion to its transport to body cells (before fatty acid oxidation).
Lipids
The document summarizes lipid digestion and absorption. Dietary lipids are broken down into fatty acids and glycerol by lingual lipase in the mouth, gastric lipase in the stomach, and pancreatic lipase in the small intestine. Bile salts produced by the liver emulsify lipids and aid the action of pancreatic lipase. Fatty acids and monoglycerides are absorbed into intestinal cells and reassembled into triglycerides. These triglycerides along with cholesterol and vitamins are packaged into chylomicrons and enter the lymphatic system before reaching circulation. Deficiencies in lingual, gastric, or pancreatic lipases can impair digestion while problems with bile salt production or chylomicron
DIGESTION & ABSORPTION OF LIPIDS
Lipids undergo a multi-step digestion and absorption process in the gastrointestinal tract. Dietary lipids are emulsified and broken down into smaller components like fatty acids and monoacylglycerols by lingual and gastric lipases in the stomach and pancreatic lipase in the small intestine. Bile salts produced by the liver play a key role in emulsification. The products of digestion are incorporated into micelles and absorbed by intestinal cells. Inside cells, fatty acids are reassembled into triglycerides and packaged into chylomicrons that enter the lymphatic system and bloodstream for transport to tissues. Defects in digestion, emulsification, or absorption can impair this process.
Digestion of proteins, carbohydrates and fats
This document summarizes the digestion of proteins, carbohydrates, and fats. It discusses the enzymes involved in breaking down each macronutrient in the mouth, stomach, and small intestine. For carbohydrates, enzymes like amylase and disaccharides break starches and sugars into glucose. Proteins are broken into peptides and amino acids by pepsin and pancreatic proteases. Lipids are emulsified and hydrolyzed by lipases like pancreatic lipase into fatty acids and monoglycerides. The end products of digestion are absorbed for energy and building materials.
Anatomy of liver
The liver has both secretory and excretory functions. It is composed of four lobes and contains thousands of lobules which are the functional units. The lobules contain hepatocytes arranged in plates with sinusoids between them. Each lobule is surrounded by a portal triad containing a branch of the hepatic artery, portal vein and bile duct. The liver receives blood from the hepatic artery and portal vein. It secretes bile which contains bile salts and pigments to aid in digestion and absorption of fats. The liver performs many vital metabolic, synthetic, storage and detoxification functions.
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.
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Lipids are composed of carbon, hydrogen, and oxygen and include fats, oils, phospholipids, and steroids. They are not water soluble and are digested in the mouth, stomach, and small intestine by lingual, gastric, and pancreatic lipases. In the small intestine, bile salts emulsify lipids into small droplets for further digestion by pancreatic lipase into fatty acids, monoglycerides, and glycerol, which are then absorbed. Undigested fats in the stool is known as steatorrhea.
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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The document discusses lipid digestion and absorption. It begins by describing the sources and roles of lipids in the body. Lipid digestion is initiated in the mouth by lingual lipase and continued in the stomach. In the small intestine, pancreatic lipase works with bile salts to break down triglycerides into fatty acids and monoacylglycerols. Bile salts emulsify lipids and facilitate fat absorption. Absorbed lipids are resynthesized into triglycerides and cholesterol esters within enterocytes then packaged into chylomicrons for transport to lymph and circulation. Any defects in this process can lead to lipid malabsorption disorders.
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The document discusses lipid digestion and absorption. It begins by defining lipids and describing the organs involved in digestion. It then discusses the different types of lipases secreted in the oral cavity, stomach, and pancreas to break down lipids. The role of bile salts in emulsifying lipids in the small intestine is also covered. Finally, it summarizes how lipids are further digested by pancreatic lipases in the duodenum, absorbed via micelles, and transported to the liver within chylomicrons.
Digestion of fat
The digestion of fats begins in the mouth and stomach through the action of lingual and gastric lipases. In the small intestine, bile salts emulsify the fats into micelles which are absorbed by enterocytes. Within enterocytes, fatty acids and monoglycerides are resynthesized into triglycerides and assembled into chylomicrons along with cholesterol, phospholipids, and proteins. Chylomicrons are secreted into lacteals and transported via the lymphatic system to the bloodstream where fatty acids are released for energy or storage.
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The document summarizes the digestion and absorption of carbohydrates, proteins, and lipids in the human digestive system. It describes how:
Carbohydrates are broken down into monosaccharides like glucose through the actions of salivary and pancreatic amylases and intestinal disaccharidases. Proteins are broken into amino acids through digestion by stomach acid and pancreatic proteases like trypsin and chymotrypsin. Lipids are emulsified by bile and broken into fatty acids and glycerol by lingual and pancreatic lipases. The resulting simple molecules are then absorbed into the bloodstream through active transport mechanisms.
INTESTINAL GLANDS AND SECRETIONS
This document summarizes intestinal glands and secretions, and the digestion and absorption of carbohydrates, proteins, fats, and water in the small intestine. It discusses the roles of pancreatic enzymes, bile, and brush border enzymes in breaking down nutrients into smaller molecules that can be absorbed. Carbohydrates are digested into monosaccharides like glucose, proteins into dipeptides and amino acids, and fats into fatty acids and monoglycerides. Absorption occurs via active transport, facilitated diffusion, or simple diffusion depending on the molecule. Malabsorption can cause deficiencies if digestion or absorption is impaired.
Fats as a nutrient
a natural oily substance occurring in animal bodies, especially when deposited as a layer under the skin or around certain organs.
lipid digestion MD(1).pptx
This document discusses lipids, their digestion, absorption, and utilization. It defines lipids and their classifications. Key points include: lipids are insoluble in water but soluble in nonpolar solvents. Dietary lipids are emulsified and hydrolyzed by pancreatic lipases in the small intestine. Bile salts and hormones like cholecystokinin and secretin regulate digestion. Lipids are absorbed via micelle transport across the intestinal epithelium and enter the lymphatic system. Cholesterol is an important precursor for bile acids, steroid hormones, vitamin D, and structural membranes.
lipid digestion MD(1).pptx
This document discusses lipids, their digestion, absorption, and utilization. It defines lipids and their classifications. Key points include: lipids are insoluble in water but soluble in nonpolar solvents. Lipids include fats, oils, waxes, sterols like cholesterol, and phospholipids. Dietary lipids are emulsified and hydrolyzed by bile salts and pancreatic lipases in the small intestine. The products (free fatty acids and monoacylglycerols) are absorbed via micelles into intestinal cells. Hormones like CCK and secretin regulate pancreatic and gallbladder functions to aid in lipid digestion.
lipid digestion MD(1).pptx
The document discusses lipids, their digestion, absorption, and utilization. It defines lipids and their classifications. It describes how lipids are digested in the stomach, emulsified and degraded by pancreatic enzymes in the small intestine, and absorbed via micelles. The roles of bile salts and hormones like CCK and secretin in lipid digestion are explained. Absorbed lipids are resynthesized into triglycerides and cholesterol esters in enterocytes before being packaged into chylomicrons and secreted into lymphatic system. The fates of triglycerides and free fatty acids in tissues are also summarized.
TGL AND ADIPOSE TISSUE METABOLISM-MBBS 2022-23.pptx
This document summarizes triglyceride metabolism and the role of adipose tissue. It discusses triglyceride synthesis and breakdown, which primarily occurs in the liver and adipose tissue. Adipose tissue stores triglycerides and also acts as an endocrine organ that secretes hormones like leptin and adiponectin which regulate glucose and fat metabolism. Conditions like obesity, diabetes mellitus, and metabolic syndrome can disrupt triglyceride and adipose tissue homeostasis and lead to fatty liver disease.
Digestive System Overview.ppt.pptx
The digestive system has two major parts: the gastrointestinal tract and accessory organs. The gastrointestinal tract includes the mouth, esophagus, stomach, small intestine and large intestine. Accessory organs include the teeth, tongue, liver, gallbladder and pancreas. Food is ingested, mechanically and chemically digested, absorbed in the small intestine, and waste is excreted. Digestion involves enzymes from the mouth, stomach, pancreas, and small intestine breaking down food into smaller molecules that can be absorbed and used by the body. Hormones like gastrin and secretin regulate digestive processes.
Digestion of carbohydrates, proteins and lipids
Enzymes responsible for the digestion of carbohydrates, proteins, and lipids and the steps of digestion of macromolecules
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Digestion protein, absorption amino acid and amino acid pool
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DIGESTION & ABSORPTION OF BIOMOLECULES by Dr. Santhosh Kumar N.docx
DIGESTION & ABSORPTION OF BIOMOLECULES by Dr. Santhosh Kumar N.docx
TGL AND ADIPOSE TISSUE METABOLISM-MBBS 2022-23.pptx
TGL AND ADIPOSE TISSUE METABOLISM-MBBS 2022-23.pptx
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Digestion enzymes
- 1. 10 – 15 min 15 Slides Oct 8, 2018 The Objective of Carbohydrates, Lipids & Proteins
- 2. What’s the coronary circulation? The 10 – 15 min 15 Slides Oct 8, 2018 Objective List the various enzymes participating in Digestion of carbohydrates, proteins, lipids. Mention their specific role.
- 7. Carbohydrates Lipids Proteins Gastric Pancreatic IntestinalGastric Pancreatic IntestinalSalivary Pancreatic Intestinal Lipase Lipase Lipase PhospholipasePhospholipase Cholesterol esterase Pepsin Trypsin Aminopeptidase TripeptidaseChymotrypsin Elastase Dipeptidase Carboxypeptidase Amylase Amylase Disaccharidase Digestion
- 16. Carbohydrates Lipids Proteins Gastric Pancreatic IntestinalGastric Pancreatic IntestinalSalivary Pancreatic Intestinal Lipase Lipase Lipase PhospholipasePhospholipase Cholesterol esterase Pepsin Trypsin Aminopeptidase TripeptidaseChymotrypsin Elastase Dipeptidase Carboxypeptidase Amylase Amylase Disaccharidase Digestion
- 17. Gastric Lipase
- 18. Gastric Lipase
- 19. Gastric Lipase
- 35. Carbohydrates Lipids Proteins Gastric Pancreatic IntestinalGastric Pancreatic IntestinalSalivary Pancreatic Intestinal Lipase Lipase Lipase PhospholipasePhospholipase Cholesterol esterase Pepsin Trypsin Aminopeptidase TripeptidaseChymotrypsin Elastase Dipeptidase Carboxypeptidase Amylase Amylase Disaccharidase Digestion
- 36. Gastric Pepsin
- 37. Gastric Pepsin
- 38. Gastric Pepsin
- 60. Carbohydrates Lipids Proteins Gastric Pancreatic IntestinalGastric Pancreatic IntestinalSalivary Pancreatic Intestinal Lipase Lipase Lipase PhospholipasePhospholipase Cholesterol esterase Pepsin Trypsin Aminopeptidase TripeptidaseChymotrypsin Elastase Dipeptidase Carboxypeptidase Amylase Amylase Disaccharidase Digestion
- 61. Sources Advisor > Dr. Tariq. Websites >Lippincott’s 5th > QuMed > • Digestion. SlideShare