Glucose transporters are a wide group of membrane proteins that facilitate the transport of glucose across the plasma membrane, a process known as facilitated diffusion. Because glucose is a vital source of energy for all life, these transporters are present in all phyla.
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
Glucose transporters are a wide group of membrane proteins that facilitate the transport of glucose across the plasma membrane, a process known as facilitated diffusion. Because glucose is a vital source of energy for all life, these transporters are present in all phyla.
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, 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
Digestion & absorption of carbohydrate.pptxABHIJIT BHOYAR
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.
Wuhan coronavirus: What you can do to prevent the deadly virus'sAbeer Ansari
A new virus, originating from Wuhan in China, is quickly spreading across the country and around the world. In this video, we highlight the key things you need to know about the outbreak, and how science can help control it.
Video link
please like and share our video : https://youtu.be/-X9dWb5PR8s
Latest currency rates in Pakistan and Live Open market exchange rates,Gold Rates & Pakistan Oil Prices, Pakistan Petroleum Prices and current Petrol & CNG Prices
The rise of the chinese economy and implications for the united statesAbeer Ansari
A new report from congressional Research Service that provides background on China’s economic rise; describes its current economic structure; identifies the challenges China faces to maintain economic growth; and discusses the challenges, opportunities, and implications of China’s economic rise for the United States
What is allergy? when food allergy occur? How Immune System Response to Food Allergy ?Difference between Food Allergy, Food Intolerance & Food Poisoning.
What are Common food allergens?
Explain Milk Allergy or Lactose Intolerance,Egg ,Peant,Soya ,Fish,and Wheat Allergy It sources symptoms and treatment.Allergic Diseases such as Allergic rhinitis/ Hay Fever
Asthma,Anaphylaxis, Eczema.
What are Endocrine-disrupting chemicals (EDCs)?
What products contain endocrine disruptors?
How do endocrine disruptors work?(its Mechanisms of Action).
How are people exposed to endocrine disruptors?
Endocrine disrupting chemicals and their heath effects.
Pesticides:( DDT),human health consequences of exposure to DDT,and its scientific evidence and examples.
Steps to reduce exposure to endocrine disruptors
Observation of Io’s Resurfacing via Plume Deposition Using Ground-based Adapt...Sérgio Sacani
Since volcanic activity was first discovered on Io from Voyager images in 1979, changes
on Io’s surface have been monitored from both spacecraft and ground-based telescopes.
Here, we present the highest spatial resolution images of Io ever obtained from a groundbased telescope. These images, acquired by the SHARK-VIS instrument on the Large
Binocular Telescope, show evidence of a major resurfacing event on Io’s trailing hemisphere. When compared to the most recent spacecraft images, the SHARK-VIS images
show that a plume deposit from a powerful eruption at Pillan Patera has covered part
of the long-lived Pele plume deposit. Although this type of resurfacing event may be common on Io, few have been detected due to the rarity of spacecraft visits and the previously low spatial resolution available from Earth-based telescopes. The SHARK-VIS instrument ushers in a new era of high resolution imaging of Io’s surface using adaptive
optics at visible wavelengths.
Nutraceutical market, scope and growth: Herbal drug technologyLokesh Patil
As consumer awareness of health and wellness rises, the nutraceutical market—which includes goods like functional meals, drinks, and dietary supplements that provide health advantages beyond basic nutrition—is growing significantly. As healthcare expenses rise, the population ages, and people want natural and preventative health solutions more and more, this industry is increasing quickly. Further driving market expansion are product formulation innovations and the use of cutting-edge technology for customized nutrition. With its worldwide reach, the nutraceutical industry is expected to keep growing and provide significant chances for research and investment in a number of categories, including vitamins, minerals, probiotics, and herbal supplements.
The increased availability of biomedical data, particularly in the public domain, offers the opportunity to better understand human health and to develop effective therapeutics for a wide range of unmet medical needs. However, data scientists remain stymied by the fact that data remain hard to find and to productively reuse because data and their metadata i) are wholly inaccessible, ii) are in non-standard or incompatible representations, iii) do not conform to community standards, and iv) have unclear or highly restricted terms and conditions that preclude legitimate reuse. These limitations require a rethink on data can be made machine and AI-ready - the key motivation behind the FAIR Guiding Principles. Concurrently, while recent efforts have explored the use of deep learning to fuse disparate data into predictive models for a wide range of biomedical applications, these models often fail even when the correct answer is already known, and fail to explain individual predictions in terms that data scientists can appreciate. These limitations suggest that new methods to produce practical artificial intelligence are still needed.
In this talk, I will discuss our work in (1) building an integrative knowledge infrastructure to prepare FAIR and "AI-ready" data and services along with (2) neurosymbolic AI methods to improve the quality of predictions and to generate plausible explanations. Attention is given to standards, platforms, and methods to wrangle knowledge into simple, but effective semantic and latent representations, and to make these available into standards-compliant and discoverable interfaces that can be used in model building, validation, and explanation. Our work, and those of others in the field, creates a baseline for building trustworthy and easy to deploy AI models in biomedicine.
Bio
Dr. Michel Dumontier is the Distinguished Professor of Data Science at Maastricht University, founder and executive director of the Institute of Data Science, and co-founder of the FAIR (Findable, Accessible, Interoperable and Reusable) data principles. His research explores socio-technological approaches for responsible discovery science, which includes collaborative multi-modal knowledge graphs, privacy-preserving distributed data mining, and AI methods for drug discovery and personalized medicine. His work is supported through the Dutch National Research Agenda, the Netherlands Organisation for Scientific Research, Horizon Europe, the European Open Science Cloud, the US National Institutes of Health, and a Marie-Curie Innovative Training Network. He is the editor-in-chief for the journal Data Science and is internationally recognized for his contributions in bioinformatics, biomedical informatics, and semantic technologies including ontologies and linked data.
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
Professional air quality monitoring systems provide immediate, on-site data for analysis, compliance, and decision-making.
Monitor common gases, weather parameters, particulates.
Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
at > 2.3µm to construct an ultradeep image, reaching as deep as ≈ 31.4 AB mag in the stack and
30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
models for evolution of the dark matter halo mass function.
A brief information about the SCOP protein database used in bioinformatics.
The Structural Classification of Proteins (SCOP) database is a comprehensive and authoritative resource for the structural and evolutionary relationships of proteins. It provides a detailed and curated classification of protein structures, grouping them into families, superfamilies, and folds based on their structural and sequence similarities.
1. ENZYME REQUIRED FOR NUTRIENT DIGESTION
Presented & Prepared by
Scholar Abeer Tahir Ansari
2. DIGESTION
The process
of conversion of complex
food substances to simple
absorbable form is called
digestion.
chemical digestion – hydrolysis reactions aided by enzymes
(mainly in the stomach and small intestine) chemically break
down food particles into nutrient molecules , small enough to
be absorbed . .
Mechanical digestion – muscular movement of the
digestive tract (mainly in the oral cavity and stomach)
physically break down food into smaller particles .
3. Liver
• Directly affects digestion by producing bile
• Bile aids in the digestion of fat
• Filters out toxins and waste including drugs, alcohol and poisons.
Gall Bladder
• Stores bile from the liver, releases it into the small
intestine.
Pancreas
• Produces digestive enzymes to digest fats, carbohydrates and
proteins
• Regulates blood sugar by producing insulin
Accessory Organs- The Glands
•Not part of the path of ingested food, but play a critical role in digestion. Includes
4. 2. Hydrolysis
If an organic molecule is split by addition of water, the reaction is called hydrolysis. Three major types of food,
carbohydrates, lipids and proteins, are all digested by hydrolysis, but the enzymes catalyzing the reactions are
different in each case.
1. Hydrolysis
If an organic molecule is split by addition of water, the reaction is
called hydrolysis. Three major types of food, carbohydrates, lipids
and proteins, are all digested by hydrolysis, but the enzymes
catalyzing the reactions are different in each case.
Chemistry of Digestion
Hydrolysis digests foods:
1. Carbohydrates (starches) - become simple sugars
2. Proteins - become amino acids
3. Fats - become fatty acids & glycerol
4. Nucleic acids (RNA, DNA) - become nucleotides
5. Our food is made up of:
Our body needs to digest them
– turn them into a form that can be
absorbed into the blood and used by cells.
Enzymes make this possible.
6. CHO
Carbohydrates present in the diet
Polysaccharides Disaccharides Monosaccharides
Starch
Glycogen
Lactose
Maltose
Sucrose
Glucose
Fructose
Pentose
In GIT, all complex CHO are
converted to simpler
monosaccharide form which is
the absorbable form.
8. Enzyme for CHO digestion
Enzyme Produced By Site of Action Substrate Acting On End Products
Salivary amylase Salivary glands Mouth Polysaccharides (Starch) Disaccharides (maltose),
oligosaccharides
Pancreatic amylase Pancreas Small intestine Polysaccharides (Starch) Disaccharides (maltose),
monosaccharides
Oligosaccharidases Lining of the
intestine; brush
border membrane
Small intestine Disaccharides Monosaccharides (e.g.,
glucose, fructose,
galactose)
9. Digestion in the mouth
Digestion of CHO starts in the mouth ,upon contact with saliva during mastication.
Saliva contains a carbohydrate splitting enzyme called Salivary amylase, also known as ptylin.
Action of ptylin (salivary amylase)
• Location: Mouth
• It is a-amylase & requires Cl- ion for activation with an optimum pH of 6.7 (Range 6.6 -6.8).
• The enzyme hydrolyses a-1 4 glycosidic linkages deep inside polysaccharide molecules.
• However, phylin action stops in the stomach when the pH falls to 3.0.
Starch, Glycogen & dextrins (Large polysaccharides molecules ) Glucose, maltose & Maltotriose (Small molecules)
Shorter duration of food in mouth.
Thus it is incomplete digestion of starch or glycogen in the mouth.
10.
11. Action of pancreatic amylase
Digestion in Duodenum
Food bolus reaches the duodenum from the stomach where it meets the pancreatic juice.
Pancreatic juice contains a carbohydrate splitting enzyme , pancreatic amylase (amylopsin)
similar to salivary amylase.
It is an a- Amylase
Optimum pH=7.1
Like ptylin, it requires Cl- ion for its activity.
It hydrolyses a-1-4 glycosidic linkages situated well inside polysaccharide molecules.
Note: Pancreatic amylase, an Isoenzyme of salivary amylase, differ only in the optimum pH of
action.Both the enzymes require chloride ions for their actions(ions activated enzymes)
Reaction catalyzed by pancreatic amylase
Starch /Glycogen Maltose/ Isomaltose + Dextrins & Oligosaccharides
Pancreatic amylase
12. Digestion in small Intestine
Notes: Main digestion takes places in the small intestine by pancreatic amylase
Digestion is completed by pancreatic amylase b/c food stay for a longer time in the intestine.
What are Disaccharides?
Reaction catalyzed by Disaccharides
They are present in the bush border epithelium of intestine mucosal cells where the resultant
monosaccharides & others arising from the diet are absorbed.
The different disaccharides are:
1. Maltase
2. Sucrase- Isomaltase (a bifunctional enzyme catalyzing hydrolysis of sucrose & isomaltose)
3. Lactase
Last 3 enzymes produced by small intestine. Following absorbtion, glucose, fructose, & galactose
transported to the liver where they are converted to glycogen.
Maltose Glucose +Glucose
Sucrose Isomaltose 3 Glucose + Fructose
Lactose Glucose + Galactose
Maltase
Sucrase isomaltase
Lactase
14. Enzyme for Protein digestion
Enzyme Produced By Site of Action Substrate Acting On End Products
Pepsin Stomach chief
cells
Stomach Proteins Peptides
• Trypsin
• Elastase
• Chymotrypsin
Pancreas Small intestine Proteins Peptides
Carboxypeptidase Pancreas Small intestine Peptides Amino acids &
peptides
• Aminopeptidase
• Dipeptidase Lining of
intestine
Small intestine Peptides Amino acids
15. 1. Stomach
2. Small intestine
- pepsinogen converted to pepsin in the presence of HCL.
- Pepsin breaks some of the peptide bonds of some proteins.
- Pancreatic enzymes trypsin & chymotrypsin break proteins into smaller and smaller
units. The pancreatic enzyme carboxypeptidase breaks peptides into free amino acids.
Several enzymes produced by the small intestine further break peptides into amino acid
Amino acids- absorbed and transported to the liver.
• used directly by the liver to make liver proteins
• others converted to acetyl coenzyme A (used in citric acid cycle)
• other amino acids sent to various parts of the body for protein synthesis.
1. Proteases must be activated before being used
• Prevents them from breaking down pancreas (where they’re made & stored).
• Activation occurs when they come in contact w/ certain chemicals found in the small intestine.
Protein Digestion
16. Site of Enzyme for Fat Digestion At first large fat molecules are
converted into smaller globules by the action of
bile & then they can be hydrolyzed by lipolytic
enzymes. This process known as emulsification.
Lipase & esterase's
(called lipolytic enzyme)
Digestion, secreted from pyloric caeca &
intestinal mucosa & pancreas
Lipid Fatty acids & glycerol
Lipase
• No fat digestion –occurs in mouth
• Very little digestion- in stomach
• Most of the fat is digested in the intestine ( at pH 6.8-7.6)
Fat Digestion
17. Enzyme for Lipid digestion
Source Enzyme Activator Substrate Action End Products
Stomach Gastric lipases Triglycerides Fatty acids &
glycerol
Pancreas Colipase
(procolipase)
Trypsin Fat droplets Facilitates exposure of active
site of pancreatic lipase
Pancreas Pancreatic
Lipase
…. Triglycerides
Lipolysis Monoglycerides &
Fatty acid
Pancreas Chlesteryl ester
hydrolase
….
Chlesteryl
esters
Cholesterol & Fatty
acids
Intestine Esterases …. Hydrolyze simple ester of low
molecular weight
18. 1. Gastric lipase
2. Small intestine
1.Gastric lipase of stomach breaks down some fats.
1.Most fat digestion occurs in small intestine.
•bile emulsifies fat, exposing more fat to enzymes.
•Bile salts link fat molecules to water molecules;
(normally fats are hydrophobic).
•subunits now cross into microvilli
•subunits are reassembled into triglycerides, combined
with cholesterol, and transported to the circulatory
system.
Fat Digestion
1.Gastric lipase of stomach breaks down some fats.1. Gastric lipase
2. Small intestine Most fat digestion occurs in small intestine.
• bile emulsifies fat, exposing more fat to enzymes.
• Bile salts link fat molecules to water molecules;
(normally fats are hydrophobic).
3. Pancreatic lipases
• subunits now cross into microvilli
• subunits are reassembled into triglycerides,
combined with cholesterol, and transported to the
circulatory system.
Fat Digestion
19. Site of Enzyme for Nucleic acid Digestion
Nucleic Acid Digestion
Enzymes called nucleases break down nucleic
acids such as RNA (ribonucleic acid) & DNA
(deoxyribonucleic acid) into nucleotide
chains.
1. The pancreas produces ribonuclease and
deoxyribonuclease
2. small intestine produces nucleases that break
down nucleotides into smaller subunits.
20. Vitamins can be either water-soluble or lipid-soluble. Fat soluble vitamins are
absorbed in the same manner as lipids. It is important to consume some amount
of dietary lipid to aid the absorption of lipid-soluble vitamins. Water-soluble
vitamins can be directly absorbed into the bloodstream from the intestine.
Vitamins
21. Fat Digestion
1. Mechanical - act of chewing causes release of salivary amylase.
2. Neural - food in stomach stimulates vagus nerve, signal sent to brain, brain sends another
signal down vagus nerve for stomach to release gastric secretions.
3. Hormonal - e.g. the stomach releases the hormone gastrin when a protein concentration is
detected; gastrin circulates in blood, target cells are gastric glands which release gastric enzymes;
similar in small intestine and pancreas.
Integration & Regulation of Digestive
Processes
Digestive enzymes are usually synthesized as larger inactive precursors – zymogens
Otherwise they would digest the tissues that synthesize them:
2 types of enzyme s are NB for the digestion of CHO
Amylases =Convert polysaccharides to disaccharides
Disaccharides= Convert disaccharides to monosaccharides which are finally absorbed
