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Gvgggbsbsbbsbdbdb Nsbsbbs Sbsbbsbsnd D D D D D D D D Dd D D D Dd D D Dd D D D D D D D Dd D D D D F F F F F D D D D D D D D D D D D D S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S T T T T T T T T T T T T Gxd X F F F F D D S S S S W W W W W W W W W W W W Se S S S E S S S S S S F F G G Gvgggbsbsbbsbdbdb Nsbsbbs Sbsbbsbsnd D D D D D D D D Dd D D D Dd D D Dd D D D D D D D Dd D D D D F F F F F D D D D D D D D D D D D D S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S T T T T T T T T T T T T Gxd X F F F F D D S S S S W W W W W W W W W W W W Se S S S E S S S S S S F F G Gvgggbsbsbbsbdbdb Nsbsbbs Sbsbbsbsnd D D D D D D D D Dd D D D Dd D D Dd D D D D D D D Dd D D D D F F F F F D D D D D D D D D D D D D S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S T T T T T T T T T T T T Gxd X F F F F D D S S S S W W W W W W W W W W W W Se S S S E S S S S S S F F G GGvgggbsbsbbsbdbdb Nsbsbbs Sbsbbsbsnd D D D D D D D D Dd D D D Dd D D Dd D D D D D D D Dd D D D D F F F F F D D D D D D D D D D D D D S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S T T T T T T T T T T T T Gxd X F F F F D D S S S S W W W W W W W W W W W W Se S S S E S S S S S S F F G GGvgggbsbsbbsbdbdb Nsbsbbs Sbsbbsbsnd D D D D D D D D Dd D D D Dd D D Dd D D D D D D D Dd D D D D F F F F F D D D D D D D D D D D D D S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S T T T T T T T T T T T T Gxd X F F F F D D S S S S W W W W W W W W W W W W Se S S S E S S S S S S F F G GGvgggbsbsbbsbdbdb Nsbsbbs Sbsbbsbsnd D D D D D D D D Dd D D D Dd D D Dd D D D D D D D Dd D D D D F F F F F D D D D D D D D D D D D D S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S T T T T T T T T T T T T Gxd X F F F F D D S S S S W W W W W W W W W W W W Se S S S E S S S S S S F F G GGvgggbsbsbbsbdbdb Nsbsbbs Sbsbbsbsnd D D D D D D D D Dd D D D Dd D D Dd D D D D D D D Dd D D D D F F F F F D D D D D D D D D D D D D S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S T T T T T T T T T T T T Gxd X F F F F D D S S S S W W W W W W W W W W W W Se S S S E S S S S S S F F G GGvgggbsbsbbsbdbdb Nsbsbbs Sbsbbsbsnd D D D D D D D D Dd D D D Dd D D Dd D D D D D D D Dd D D D D F F F F F D D D D D D D D D D D D D S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S T T T T T T T T T T T T Gxd X F F F F D D S S S S W W W W W W W W W W W W Se S S S E S S S S S S F F G GGvgggbsbsbbsbdbdb Nsbsbbs Sbsbbsbsnd D D D D D D D D Dd D D D Dd D D Dd D D D D D D D Dd D D D D F F F F F D D D D D D D D D D D D D S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S T T T T T T T T T T T T Gxd X F F F F D D S S S S W W

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Biochemistry lec10 @mafia_006
Lipids Lipids include a wide variety of chemical substances such as: •Neutral fat (triacylglycerol or triglycerides). •Fatty acids and their derivatives. •Phospholipids. •Glycolipids. •Sterols. •Fat soluble vitamins (A, D, E and K). ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﺗ‬ ‫ﺷ‬ ‫ﻣ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻣ‬ ‫ﺟ‬ ‫ﻣ‬ ‫و‬ ‫ﻋ‬ ‫ﺔ‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﻧ‬ ‫و‬ ‫ﻋ‬ ‫ﺔ‬ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫و‬ ‫ا‬ ‫د‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻣ‬ ‫ﺛ‬ ‫ل‬ : • ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺣ‬ ‫ﺎ‬ ‫ﯾ‬ ‫د‬ ‫ة‬ ) ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫أ‬ ‫و‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫د‬ ( . • ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫و‬ ‫ﻣ‬ ‫ﺷ‬ ‫ﺗ‬ ‫ﻘ‬ ‫ﺎ‬ ‫ﺗ‬ ‫ﮭ‬ ‫ﺎ‬ . • ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ . • ‫ﺟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ . • ‫ﺳ‬ ‫ﺗ‬ ‫ﯾ‬ ‫ر‬ ‫و‬ ‫ل‬ . • ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫ﯾ‬ ‫ﺗ‬ ‫ﺎ‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﻲ‬ ‫ﺗ‬ ‫ذ‬ ‫و‬ ‫ب‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ) ‫أ‬ ، ‫د‬ ، ‫ھ‬ ‫ـ‬ ، ‫ك‬ ( .
Components of dietary lipids The major components of dietary lipids are: 1.Approximately 90 % of dietary lipid is in the form of triacylglycerols (triglycerides). 2.Cholesterol and cholesterol esters. 3.Phospholipids. 4.Free fatty acids. ‫ﻣ‬ ‫ﻛ‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻛ‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ر‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻟ‬ ‫ﻠ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ھ‬ ‫ﻲ‬ : 1 - ‫ﻣ‬ ‫ﺎ‬ ‫ﯾ‬ ‫ﻘ‬ ‫ر‬ ‫ب‬ ‫ﻣ‬ ‫ن‬ 90 ٪ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ل‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ) ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﯾ‬ ‫ﺔ‬ ( . 2 - ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ . 3 - ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ . 4 - ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ر‬ ‫ة‬ .
‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ) 90 ٪ ( ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫و‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ر‬ ‫ة‬
Digestion of lipids •The major site of lipid digestion is the small intestine •Little or no digestion occurs in the mouth or stomach. In the stomach, lipids are mixed with hydrochloric acid to form chyme. •The lipids are digested in the intestine by pancreatic enzymes. ‫ھ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ • ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫ء‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ﻗ‬ ‫ﯾ‬ ‫ﻘ‬ ‫ﺔ‬ ‫ھ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫و‬ ‫ﻗ‬ ‫ﻊ‬ ‫ا‬ ‫ﻟ‬ ‫ر‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ . • ‫ﻗ‬ ‫ﻠ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﺿ‬ ‫م‬ ‫أ‬ ‫و‬ ‫ﻋ‬ ‫د‬ ‫م‬ ‫ﺣ‬ ‫د‬ ‫و‬ ‫ﺛ‬ ‫ﮫ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫م‬ ‫أ‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫د‬ ‫ة‬ . ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫د‬ ‫ة‬ ، ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ﺧ‬ ‫ﻠ‬ ‫ط‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻣ‬ ‫ﻊ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﯾ‬ ‫د‬ ‫ر‬ ‫و‬ ‫ﻛ‬ ‫ﻠ‬ ‫و‬ ‫ر‬ ‫ﯾ‬ ‫ك‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻣ‬ ‫و‬ ‫س‬ . • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ھ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫ء‬ ‫ﺑ‬ ‫و‬ ‫ا‬ ‫ﺳ‬ ‫ط‬ ‫ﺔ‬ ‫إ‬ ‫ﻧ‬ ‫ز‬ ‫ﯾ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻧ‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫س‬ . Digestion in Small Intestine •The acidic stomach contents called chyme, containing dietary fat leaves the stomach and enters the small intestine. •Digestion of fat occurs in the duodenum by emulsification of fat. •In the duodenum the dietary fat is emulsified by the action of bile salts. ‫ا‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﺿ‬ ‫م‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫ء‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ﻗ‬ ‫ﯾ‬ ‫ﻘ‬ ‫ﺔ‬ • ‫ﻣ‬ ‫ﺣ‬ ‫ﺗ‬ ‫و‬ ‫ﯾ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫د‬ ‫ة‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺿ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﻲ‬ ‫ﺗ‬ ‫ﺳ‬ ‫ﻣ‬ ‫ﻰ‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻣ‬ ‫و‬ ‫س‬ ، ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﻲ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﺗ‬ ‫و‬ ‫ي‬ ‫ﻋ‬ ‫ﻠ‬ ‫ﻰ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻏ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﺗ‬ ‫ﻐ‬ ‫ﺎ‬ ‫د‬ ‫ر‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫د‬ ‫ة‬ ‫و‬ ‫ﺗ‬ ‫د‬ ‫ﺧ‬ ‫ل‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫ء‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ﻗ‬ ‫ﯾ‬ ‫ﻘ‬ ‫ﺔ‬ . • ‫ﯾ‬ ‫ﺣ‬ ‫د‬ ‫ث‬ ‫ھ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻻ‬ ‫ﺛ‬ ‫ﻧ‬ ‫ﻲ‬ ‫ﻋ‬ ‫ﺷ‬ ‫ر‬ ‫ﻋ‬ ‫ن‬ ‫ط‬ ‫ر‬ ‫ﯾ‬ ‫ق‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ . • ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻻ‬ ‫ﺛ‬ ‫ﻧ‬ ‫ﻲ‬ ‫ﻋ‬ ‫ﺷ‬ ‫ر‬ ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﺑ‬ ‫ﻔ‬ ‫ﻌ‬ ‫ل‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻼ‬ ‫ح‬ ‫ا‬ ‫ﻟ‬ ‫ﺻ‬ ‫ﻔ‬ ‫ر‬ ‫ا‬ ‫و‬ ‫ﯾ‬ ‫ﺔ‬ .
Emulsification of fat •Emulsification is the breakdown of fat globules in the duodenum into tiny droplets. •Emulsification provides a larger surface area on which the enzyme pancreatic lipase can act to digest the fats into fatty acids and glycerol. •Emulsification is assisted by the action of the bile salts. ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ • ‫ا‬ ‫ﻻ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ھ‬ ‫و‬ ‫ﺗ‬ ‫ﻛ‬ ‫ﺳ‬ ‫ﯾ‬ ‫ر‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻻ‬ ‫ﺛ‬ ‫ﻧ‬ ‫ﻲ‬ ‫ﻋ‬ ‫ﺷ‬ ‫ر‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ﻗ‬ ‫ط‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ﺻ‬ ‫ﻐ‬ ‫ﯾ‬ ‫ر‬ ‫ة‬ . • ‫ﯾ‬ ‫و‬ ‫ﻓ‬ ‫ر‬ ‫ا‬ ‫ﻻ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ﻣ‬ ‫ﺳ‬ ‫ﺎ‬ ‫ﺣ‬ ‫ﺔ‬ ‫ﺳ‬ ‫ط‬ ‫ﺢ‬ ‫أ‬ ‫ﻛ‬ ‫ﺑ‬ ‫ر‬ ‫ﯾ‬ ‫ﻣ‬ ‫ﻛ‬ ‫ن‬ ‫أ‬ ‫ن‬ ‫ﯾ‬ ‫ﻌ‬ ‫ﻣ‬ ‫ل‬ ‫ﻋ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﮭ‬ ‫ﺎ‬ ‫إ‬ ‫ﻧ‬ ‫ز‬ ‫ﯾ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﺎ‬ ‫ز‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻧ‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫س‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫و‬ ‫ﺗ‬ ‫ﺣ‬ ‫و‬ ‫ﯾ‬ ‫ﻠ‬ ‫ﮭ‬ ‫ﺎ‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫أ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫و‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ . • ‫ا‬ ‫ﻻ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺎ‬ ‫ﻋ‬ ‫د‬ ‫ه‬ ‫ﻋ‬ ‫ﻣ‬ ‫ل‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻼ‬ ‫ح‬ ‫ا‬ ‫ﻟ‬ ‫ﺻ‬ ‫ﻔ‬ ‫ر‬ ‫ا‬ ‫و‬ ‫ﯾ‬ ‫ﺔ‬ .
Hydrolysis of dietary triacylglycerols •Emulsified triacylglycerols are hydrolyzed by pancreatic lipase. Lipase hydrolyses fatty acid in the 1 and 3 positions of the triacylglycerol, producing 2-monoacylglycerols and two molecules of fatty acids. ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ﺋ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﻲ‬ • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ب‬ ‫ﺑ‬ ‫و‬ ‫ا‬ ‫ﺳ‬ ‫ط‬ ‫ﺔ‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﺎ‬ ‫ز‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻧ‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫س‬ . ‫ﯾ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﺎ‬ ‫ز‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫و‬ ‫ﺿ‬ ‫ﻌ‬ ‫ﯾ‬ ‫ن‬ 1 ‫و‬ 3 ‫ﻣ‬ ‫ن‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ، ‫و‬ ‫ﯾ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺞ‬ 2 - monoacylglycerols ‫و‬ ‫ﺟ‬ ‫ز‬ ‫ﯾ‬ ‫ﺋ‬ ‫ﯾ‬ ‫ن‬ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ .
Hydrolysis of dietary phospholipids •Dietary glycerophospholipids are digested by pancreatic phospholipase- A2. This enzyme catalyzes the hydrolysis of fatty acid residues at the 2- position of the phospholipid, leaving lysophospholipids and a molecule of fatty acid. ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ﺋ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ھ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫و‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻋ‬ ‫ن‬ ‫ط‬ ‫ر‬ ‫ﯾ‬ ‫ق‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﺎ‬ ‫ز‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻧ‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫س‬ A2. ‫ﯾ‬ ‫ﺣ‬ ‫ﻔ‬ ‫ز‬ ‫ھ‬ ‫ذ‬ ‫ا‬ ‫ا‬ ‫ﻹ‬ ‫ﻧ‬ ‫ز‬ ‫ﯾ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ﺋ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻘ‬ ‫ﺎ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫و‬ ‫ﺿ‬ ‫ﻊ‬ ‫ا‬ ‫ﻟ‬ ‫ﺛ‬ ‫ﺎ‬ ‫ﻧ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ، ‫ﺗ‬ ‫ﺎ‬ ‫ر‬ ‫ﻛ‬ ً ‫ﺎ‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ز‬ ‫و‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫و‬ ‫ﺟ‬ ‫ز‬ ‫ي‬ ‫ء‬ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ .
Hydrolysis of cholesterol ester •Cholesterol esters are hydrolyzed by pancreatic cholesterol ester hydrolase (cholesterol esterase), which produces cholesterol plus free fatty acid. ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ﺋ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ﺑ‬ ‫و‬ ‫ا‬ ‫ﺳ‬ ‫ط‬ ‫ﺔ‬ ‫ھ‬ ‫ﯾ‬ ‫د‬ ‫ر‬ ‫و‬ ‫ﻻ‬ ‫ز‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻧ‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫س‬ ) ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ﯾ‬ ‫ز‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ( ، ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ذ‬ ‫ي‬ ‫ﯾ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺞ‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ﺑ‬ ‫ﺎ‬ ‫ﻹ‬ ‫ﺿ‬ ‫ﺎ‬ ‫ﻓ‬ ‫ﺔ‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ر‬ ‫ة‬ .
Products of Lipid Digestion (Micelle Formation) •Free fatty acids, free cholesterol, 2- monoacylglycerol and lysophospholipid are the primary products of dietary lipid digestion. These, together with bile salts, form mixed micelles. •Fat soluble vitamins A, D, E and K are also packaged in these micelles and are absorbed from the micelles along with the products of dietary lipid digestion. ‫ﻣ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺟ‬ ‫ﺎ‬ ‫ت‬ ‫ھ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ) ‫ﺗ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﯾ‬ ‫ل‬ ( • ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ر‬ ‫ة‬ ، ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ر‬ ، ‫و‬ 2 - ‫أ‬ ‫ﺣ‬ ‫ﺎ‬ ‫د‬ ‫ي‬ ‫أ‬ ‫ﺳ‬ ‫ﯾ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ز‬ ‫و‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ھ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺟ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻷ‬ ‫ﺳ‬ ‫ﺎ‬ ‫ﺳ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻧ‬ ‫ظ‬ ‫ﺎ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﻲ‬ . ‫ھ‬ ‫ذ‬ ‫ه‬ ، ‫ﻣ‬ ‫ﻊ‬ ‫أ‬ ‫ﻣ‬ ‫ﻼ‬ ‫ح‬ ‫ا‬ ‫ﻟ‬ ‫ﺻ‬ ‫ﻔ‬ ‫ر‬ ‫ا‬ ‫ء‬ ، ‫ﺗ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ل‬ ‫ﻣ‬ ‫ذ‬ ‫ﯾ‬ ‫ﻼ‬ ‫ت‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺗ‬ ‫ﻠ‬ ‫ط‬ ‫ﺔ‬ . • ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫ﯾ‬ ‫ﺗ‬ ‫ﺎ‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻘ‬ ‫ﺎ‬ ‫ﺑ‬ ‫ﻠ‬ ‫ﺔ‬ ‫ﻟ‬ ‫ﻠ‬ ‫ذ‬ ‫و‬ ‫ﺑ‬ ‫ﺎ‬ ‫ن‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ A ‫و‬ D ‫و‬ E ‫و‬ K ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ﺗ‬ ‫ﻌ‬ ‫ﺑ‬ ‫ﺋ‬ ‫ﺗ‬ ‫ﮭ‬ ‫ﺎ‬ ‫أ‬ ‫ﯾ‬ ‫ﺿ‬ ً ‫ﺎ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ھ‬ ‫ذ‬ ‫ه‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ذ‬ ‫ﯾ‬ ‫ﻼ‬ ‫ت‬ ‫و‬ ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ا‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﺎ‬ ‫ﺻ‬ ‫ﮭ‬ ‫ﺎ‬ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ذ‬ ‫ﯾ‬ ‫ﻼ‬ ‫ت‬ ‫ﺟ‬ ‫ﻧ‬ ‫ﺑ‬ ً ‫ﺎ‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ﺟ‬ ‫ﻧ‬ ‫ب‬ ‫ﻣ‬ ‫ﻊ‬ ‫ﻣ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺟ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬
Absorption of Lipids by Intestinal Mucosal Cells •2-monoacylglycerol, fatty acids, cholesterol, and lysophospholipidpackaged in mixed micelles are absorbed from the intestinal lumen into the intestinal mucosal cells by diffusion. •Inside the mucosal cells the following events occur: 1. 2-monoacylglycerols are reconverted to triacylglycerols. 2. The absorbed lysophospholipids and cholesterol are also reconverted to phospholipids and cholesterol esters. 3. The triacylglycerol resynthesized in intestinal cells combine with cholesterol, phospholipids and proteins to form chylomicrons. ‫ا‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﺎ‬ ‫ص‬ ‫ا‬ ‫ﻟ‬ ‫ﺧ‬ ‫ﻼ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺎ‬ ‫ط‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫و‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻟ‬ ‫ﻠ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ا‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﺎ‬ ‫ص‬ 2 - monoacylglycerol ‫و‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ز‬ ‫و‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺑ‬ ‫ﺄ‬ ‫ة‬ ‫ﻓ‬ ‫ﻲ‬ ‫ﻣ‬ ‫ذ‬ ‫ﯾ‬ ‫ﻼ‬ ‫ت‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺗ‬ ‫ﻠ‬ ‫ط‬ ‫ﺔ‬ ‫ﻣ‬ ‫ن‬ ‫ﺗ‬ ‫ﺟ‬ ‫و‬ ‫ﯾ‬ ‫ف‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫ء‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ا‬ ‫ﻟ‬ ‫ﺧ‬ ‫ﻼ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺎ‬ ‫ط‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫و‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻋ‬ ‫ن‬ ‫ط‬ ‫ر‬ ‫ﯾ‬ ‫ق‬ ‫ا‬ ‫ﻻ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺷ‬ ‫ﺎ‬ ‫ر‬ . • ‫ﺗ‬ ‫ﺣ‬ ‫د‬ ‫ث‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫د‬ ‫ا‬ ‫ث‬ ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺎ‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺔ‬ ‫د‬ ‫ا‬ ‫ﺧ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﺧ‬ ‫ﻼ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺎ‬ ‫ط‬ ‫ﯾ‬ ‫ﺔ‬ : 1 . ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫إ‬ ‫ﻋ‬ ‫ﺎ‬ ‫د‬ ‫ة‬ ‫ﺗ‬ ‫ﺣ‬ ‫و‬ ‫ﯾ‬ ‫ل‬ 2 - monoacylglycerols ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ triacylglycerols. 2. ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫أ‬ ‫ﯾ‬ ‫ﺿ‬ ً ‫ﺎ‬ ‫إ‬ ‫ﻋ‬ ‫ﺎ‬ ‫د‬ ‫ة‬ ‫ﺗ‬ ‫ﺣ‬ ‫و‬ ‫ﯾ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ز‬ ‫و‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﺔ‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ ‫و‬ ‫إ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ . 3 . ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫أ‬ ‫ﻋ‬ ‫ﯾ‬ ‫د‬ ‫ﺗ‬ ‫ر‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﮫ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺧ‬ ‫ﻼ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫و‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﯾ‬ ‫ﺗ‬ ‫ﺣ‬ ‫د‬ ‫ﻣ‬ ‫ﻊ‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ر‬ ‫و‬ ‫ﺗ‬ ‫ﯾ‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻠ‬ ‫و‬ ‫ﻣ‬ ‫ﻛ‬ ‫ر‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ .
Transport of lipids •Triacylglycerol, phospholipid and cholesterol esters resynthesized in the intestinal mucosa are absorbed into the lymph in the form of lipoprotein known as chylomicrons. •Chylomicrons are composed of: - Triacylglycerols (85 – 90%). - Cholesterol and cholesterol ester (5%). - Phospholipids (7%). - Protein (apolipoprotein, 1–2%). ‫ﻧ‬ ‫ﻘ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ا‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﺎ‬ ‫ص‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫د‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﻌ‬ ‫ﮭ‬ ‫ﺎ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ﺷ‬ ‫ﺎ‬ ‫ء‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺎ‬ ‫ط‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫و‬ ‫ي‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﻣ‬ ‫ف‬ ‫ﻋ‬ ‫ﻠ‬ ‫ﻰ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ل‬ ‫ﺑ‬ ‫ر‬ ‫و‬ ‫ﺗ‬ ‫ﯾ‬ ‫ن‬ ‫ﺷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﻲ‬ ‫ﯾ‬ ‫ﻌ‬ ‫ر‬ ‫ف‬ ‫ﺑ‬ ‫ﺎ‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻠ‬ ‫و‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﻛ‬ ‫ر‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ . • ‫ﺗ‬ ‫ﺗ‬ ‫ﻛ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻠ‬ ‫و‬ ‫ﻣ‬ ‫ﻛ‬ ‫ر‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ﻣ‬ ‫ن‬ : - ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ) 85 - 90 ٪ ( . - ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫و‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ) 5 ٪ ( . - – ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ ) 7 ٪ ( . - ‫ﺑ‬ ‫ر‬ ‫و‬ ‫ﺗ‬ ‫ﯾ‬ ‫ن‬ ) ‫ﺻ‬ ‫ﻣ‬ ‫ﯾ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ر‬ ‫و‬ ‫ﺗ‬ ‫ﯾ‬ ‫ن‬ 1 - 2 ٪ ( .
The chylomicrons pass from the lymph into the bloodthrough the thoracic duct. After a fatty meal, the plasma is milky in appearance due to the presence of chylomicrons ‫ﺗ‬ ‫ﻣ‬ ‫ر‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻠ‬ ‫و‬ ‫ﻣ‬ ‫ﻛ‬ ‫ر‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﻣ‬ ‫ف‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫م‬ ‫ﻋ‬ ‫ﺑ‬ ‫ر‬ ‫ا‬ ‫ﻟ‬ ‫ﻘ‬ ‫ﻧ‬ ‫ﺎ‬ ‫ة‬ ‫ا‬ ‫ﻟ‬ ‫ﺻ‬ ‫د‬ ‫ر‬ ‫ﯾ‬ ‫ﺔ‬ . ‫ﺑ‬ ‫ﻌ‬ ‫د‬ ‫ﺗ‬ ‫ﻧ‬ ‫ﺎ‬ ‫و‬ ‫ل‬ ‫و‬ ‫ﺟ‬ ‫ﺑ‬ ‫ﺔ‬ ‫د‬ ‫ﺳ‬ ‫ﻣ‬ ‫ﺔ‬ ، ‫ﺗ‬ ‫ﻛ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻼ‬ ‫ز‬ ‫ﻣ‬ ‫ﺎ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ظ‬ ‫ﮭ‬ ‫ر‬ ‫ﺑ‬ ‫ﺳ‬ ‫ﺑ‬ ‫ب‬ ‫و‬ ‫ﺟ‬ ‫و‬ ‫د‬ ‫ﻣ‬ ‫ﺎ‬ ‫د‬ ‫ة‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻠ‬ ‫و‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﻛ‬ ‫ر‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬

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Biochemistry(lec10).pdf

  • 2. Lipids Lipids include a wide variety of chemical substances such as: •Neutral fat (triacylglycerol or triglycerides). •Fatty acids and their derivatives. •Phospholipids. •Glycolipids. •Sterols. •Fat soluble vitamins (A, D, E and K). ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﺗ‬ ‫ﺷ‬ ‫ﻣ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻣ‬ ‫ﺟ‬ ‫ﻣ‬ ‫و‬ ‫ﻋ‬ ‫ﺔ‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﻧ‬ ‫و‬ ‫ﻋ‬ ‫ﺔ‬ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫و‬ ‫ا‬ ‫د‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻣ‬ ‫ﺛ‬ ‫ل‬ : • ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺣ‬ ‫ﺎ‬ ‫ﯾ‬ ‫د‬ ‫ة‬ ) ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫أ‬ ‫و‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫د‬ ( . • ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫و‬ ‫ﻣ‬ ‫ﺷ‬ ‫ﺗ‬ ‫ﻘ‬ ‫ﺎ‬ ‫ﺗ‬ ‫ﮭ‬ ‫ﺎ‬ . • ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ . • ‫ﺟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ . • ‫ﺳ‬ ‫ﺗ‬ ‫ﯾ‬ ‫ر‬ ‫و‬ ‫ل‬ . • ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫ﯾ‬ ‫ﺗ‬ ‫ﺎ‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﻲ‬ ‫ﺗ‬ ‫ذ‬ ‫و‬ ‫ب‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ) ‫أ‬ ، ‫د‬ ، ‫ھ‬ ‫ـ‬ ، ‫ك‬ ( .
  • 3. Components of dietary lipids The major components of dietary lipids are: 1.Approximately 90 % of dietary lipid is in the form of triacylglycerols (triglycerides). 2.Cholesterol and cholesterol esters. 3.Phospholipids. 4.Free fatty acids. ‫ﻣ‬ ‫ﻛ‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻛ‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ر‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻟ‬ ‫ﻠ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ھ‬ ‫ﻲ‬ : 1 - ‫ﻣ‬ ‫ﺎ‬ ‫ﯾ‬ ‫ﻘ‬ ‫ر‬ ‫ب‬ ‫ﻣ‬ ‫ن‬ 90 ٪ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ل‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ) ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﯾ‬ ‫ﺔ‬ ( . 2 - ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ . 3 - ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ . 4 - ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ر‬ ‫ة‬ .
  • 4. ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ) 90 ٪ ( ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫و‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ر‬ ‫ة‬
  • 5. Digestion of lipids •The major site of lipid digestion is the small intestine •Little or no digestion occurs in the mouth or stomach. In the stomach, lipids are mixed with hydrochloric acid to form chyme. •The lipids are digested in the intestine by pancreatic enzymes. ‫ھ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ • ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫ء‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ﻗ‬ ‫ﯾ‬ ‫ﻘ‬ ‫ﺔ‬ ‫ھ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫و‬ ‫ﻗ‬ ‫ﻊ‬ ‫ا‬ ‫ﻟ‬ ‫ر‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ . • ‫ﻗ‬ ‫ﻠ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﺿ‬ ‫م‬ ‫أ‬ ‫و‬ ‫ﻋ‬ ‫د‬ ‫م‬ ‫ﺣ‬ ‫د‬ ‫و‬ ‫ﺛ‬ ‫ﮫ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫م‬ ‫أ‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫د‬ ‫ة‬ . ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫د‬ ‫ة‬ ، ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ﺧ‬ ‫ﻠ‬ ‫ط‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻣ‬ ‫ﻊ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﯾ‬ ‫د‬ ‫ر‬ ‫و‬ ‫ﻛ‬ ‫ﻠ‬ ‫و‬ ‫ر‬ ‫ﯾ‬ ‫ك‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻣ‬ ‫و‬ ‫س‬ . • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ھ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫ء‬ ‫ﺑ‬ ‫و‬ ‫ا‬ ‫ﺳ‬ ‫ط‬ ‫ﺔ‬ ‫إ‬ ‫ﻧ‬ ‫ز‬ ‫ﯾ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻧ‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫س‬ . Digestion in Small Intestine •The acidic stomach contents called chyme, containing dietary fat leaves the stomach and enters the small intestine. •Digestion of fat occurs in the duodenum by emulsification of fat. •In the duodenum the dietary fat is emulsified by the action of bile salts. ‫ا‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﺿ‬ ‫م‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫ء‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ﻗ‬ ‫ﯾ‬ ‫ﻘ‬ ‫ﺔ‬ • ‫ﻣ‬ ‫ﺣ‬ ‫ﺗ‬ ‫و‬ ‫ﯾ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫د‬ ‫ة‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺿ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﻲ‬ ‫ﺗ‬ ‫ﺳ‬ ‫ﻣ‬ ‫ﻰ‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻣ‬ ‫و‬ ‫س‬ ، ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﻲ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﺗ‬ ‫و‬ ‫ي‬ ‫ﻋ‬ ‫ﻠ‬ ‫ﻰ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻏ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﺗ‬ ‫ﻐ‬ ‫ﺎ‬ ‫د‬ ‫ر‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫د‬ ‫ة‬ ‫و‬ ‫ﺗ‬ ‫د‬ ‫ﺧ‬ ‫ل‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫ء‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ﻗ‬ ‫ﯾ‬ ‫ﻘ‬ ‫ﺔ‬ . • ‫ﯾ‬ ‫ﺣ‬ ‫د‬ ‫ث‬ ‫ھ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻻ‬ ‫ﺛ‬ ‫ﻧ‬ ‫ﻲ‬ ‫ﻋ‬ ‫ﺷ‬ ‫ر‬ ‫ﻋ‬ ‫ن‬ ‫ط‬ ‫ر‬ ‫ﯾ‬ ‫ق‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ . • ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻻ‬ ‫ﺛ‬ ‫ﻧ‬ ‫ﻲ‬ ‫ﻋ‬ ‫ﺷ‬ ‫ر‬ ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﺑ‬ ‫ﻔ‬ ‫ﻌ‬ ‫ل‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻼ‬ ‫ح‬ ‫ا‬ ‫ﻟ‬ ‫ﺻ‬ ‫ﻔ‬ ‫ر‬ ‫ا‬ ‫و‬ ‫ﯾ‬ ‫ﺔ‬ .
  • 6. Emulsification of fat •Emulsification is the breakdown of fat globules in the duodenum into tiny droplets. •Emulsification provides a larger surface area on which the enzyme pancreatic lipase can act to digest the fats into fatty acids and glycerol. •Emulsification is assisted by the action of the bile salts. ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ • ‫ا‬ ‫ﻻ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ھ‬ ‫و‬ ‫ﺗ‬ ‫ﻛ‬ ‫ﺳ‬ ‫ﯾ‬ ‫ر‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻻ‬ ‫ﺛ‬ ‫ﻧ‬ ‫ﻲ‬ ‫ﻋ‬ ‫ﺷ‬ ‫ر‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ﻗ‬ ‫ط‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ﺻ‬ ‫ﻐ‬ ‫ﯾ‬ ‫ر‬ ‫ة‬ . • ‫ﯾ‬ ‫و‬ ‫ﻓ‬ ‫ر‬ ‫ا‬ ‫ﻻ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ﻣ‬ ‫ﺳ‬ ‫ﺎ‬ ‫ﺣ‬ ‫ﺔ‬ ‫ﺳ‬ ‫ط‬ ‫ﺢ‬ ‫أ‬ ‫ﻛ‬ ‫ﺑ‬ ‫ر‬ ‫ﯾ‬ ‫ﻣ‬ ‫ﻛ‬ ‫ن‬ ‫أ‬ ‫ن‬ ‫ﯾ‬ ‫ﻌ‬ ‫ﻣ‬ ‫ل‬ ‫ﻋ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﮭ‬ ‫ﺎ‬ ‫إ‬ ‫ﻧ‬ ‫ز‬ ‫ﯾ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﺎ‬ ‫ز‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻧ‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫س‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫و‬ ‫ﺗ‬ ‫ﺣ‬ ‫و‬ ‫ﯾ‬ ‫ﻠ‬ ‫ﮭ‬ ‫ﺎ‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫أ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫و‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ . • ‫ا‬ ‫ﻻ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻼ‬ ‫ب‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺎ‬ ‫ﻋ‬ ‫د‬ ‫ه‬ ‫ﻋ‬ ‫ﻣ‬ ‫ل‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻼ‬ ‫ح‬ ‫ا‬ ‫ﻟ‬ ‫ﺻ‬ ‫ﻔ‬ ‫ر‬ ‫ا‬ ‫و‬ ‫ﯾ‬ ‫ﺔ‬ .
  • 7.
  • 8. Hydrolysis of dietary triacylglycerols •Emulsified triacylglycerols are hydrolyzed by pancreatic lipase. Lipase hydrolyses fatty acid in the 1 and 3 positions of the triacylglycerol, producing 2-monoacylglycerols and two molecules of fatty acids. ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ﺋ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﻲ‬ • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ب‬ ‫ﺑ‬ ‫و‬ ‫ا‬ ‫ﺳ‬ ‫ط‬ ‫ﺔ‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﺎ‬ ‫ز‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻧ‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫س‬ . ‫ﯾ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﺎ‬ ‫ز‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫و‬ ‫ﺿ‬ ‫ﻌ‬ ‫ﯾ‬ ‫ن‬ 1 ‫و‬ 3 ‫ﻣ‬ ‫ن‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ، ‫و‬ ‫ﯾ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺞ‬ 2 - monoacylglycerols ‫و‬ ‫ﺟ‬ ‫ز‬ ‫ﯾ‬ ‫ﺋ‬ ‫ﯾ‬ ‫ن‬ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ .
  • 9. Hydrolysis of dietary phospholipids •Dietary glycerophospholipids are digested by pancreatic phospholipase- A2. This enzyme catalyzes the hydrolysis of fatty acid residues at the 2- position of the phospholipid, leaving lysophospholipids and a molecule of fatty acid. ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ﺋ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ھ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫و‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻋ‬ ‫ن‬ ‫ط‬ ‫ر‬ ‫ﯾ‬ ‫ق‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﺎ‬ ‫ز‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻧ‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫س‬ A2. ‫ﯾ‬ ‫ﺣ‬ ‫ﻔ‬ ‫ز‬ ‫ھ‬ ‫ذ‬ ‫ا‬ ‫ا‬ ‫ﻹ‬ ‫ﻧ‬ ‫ز‬ ‫ﯾ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ﺋ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻘ‬ ‫ﺎ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫و‬ ‫ﺿ‬ ‫ﻊ‬ ‫ا‬ ‫ﻟ‬ ‫ﺛ‬ ‫ﺎ‬ ‫ﻧ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ، ‫ﺗ‬ ‫ﺎ‬ ‫ر‬ ‫ﻛ‬ ً ‫ﺎ‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ز‬ ‫و‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫و‬ ‫ﺟ‬ ‫ز‬ ‫ي‬ ‫ء‬ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ .
  • 10. Hydrolysis of cholesterol ester •Cholesterol esters are hydrolyzed by pancreatic cholesterol ester hydrolase (cholesterol esterase), which produces cholesterol plus free fatty acid. ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ﺋ‬ ‫ﻲ‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ﺗ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ل‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ﺑ‬ ‫و‬ ‫ا‬ ‫ﺳ‬ ‫ط‬ ‫ﺔ‬ ‫ھ‬ ‫ﯾ‬ ‫د‬ ‫ر‬ ‫و‬ ‫ﻻ‬ ‫ز‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻧ‬ ‫ﻛ‬ ‫ر‬ ‫ﯾ‬ ‫ﺎ‬ ‫س‬ ) ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ﯾ‬ ‫ز‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ( ، ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ذ‬ ‫ي‬ ‫ﯾ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺞ‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ﺑ‬ ‫ﺎ‬ ‫ﻹ‬ ‫ﺿ‬ ‫ﺎ‬ ‫ﻓ‬ ‫ﺔ‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ر‬ ‫ة‬ .
  • 11. Products of Lipid Digestion (Micelle Formation) •Free fatty acids, free cholesterol, 2- monoacylglycerol and lysophospholipid are the primary products of dietary lipid digestion. These, together with bile salts, form mixed micelles. •Fat soluble vitamins A, D, E and K are also packaged in these micelles and are absorbed from the micelles along with the products of dietary lipid digestion. ‫ﻣ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺟ‬ ‫ﺎ‬ ‫ت‬ ‫ھ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ) ‫ﺗ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﯾ‬ ‫ل‬ ( • ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ر‬ ‫ة‬ ، ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﺣ‬ ‫ر‬ ، ‫و‬ 2 - ‫أ‬ ‫ﺣ‬ ‫ﺎ‬ ‫د‬ ‫ي‬ ‫أ‬ ‫ﺳ‬ ‫ﯾ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ز‬ ‫و‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ھ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺟ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻷ‬ ‫ﺳ‬ ‫ﺎ‬ ‫ﺳ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻟ‬ ‫ﮭ‬ ‫ﺿ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻧ‬ ‫ظ‬ ‫ﺎ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﻲ‬ . ‫ھ‬ ‫ذ‬ ‫ه‬ ، ‫ﻣ‬ ‫ﻊ‬ ‫أ‬ ‫ﻣ‬ ‫ﻼ‬ ‫ح‬ ‫ا‬ ‫ﻟ‬ ‫ﺻ‬ ‫ﻔ‬ ‫ر‬ ‫ا‬ ‫ء‬ ، ‫ﺗ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ل‬ ‫ﻣ‬ ‫ذ‬ ‫ﯾ‬ ‫ﻼ‬ ‫ت‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺗ‬ ‫ﻠ‬ ‫ط‬ ‫ﺔ‬ . • ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫ﯾ‬ ‫ﺗ‬ ‫ﺎ‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻘ‬ ‫ﺎ‬ ‫ﺑ‬ ‫ﻠ‬ ‫ﺔ‬ ‫ﻟ‬ ‫ﻠ‬ ‫ذ‬ ‫و‬ ‫ﺑ‬ ‫ﺎ‬ ‫ن‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ A ‫و‬ D ‫و‬ E ‫و‬ K ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ﺗ‬ ‫ﻌ‬ ‫ﺑ‬ ‫ﺋ‬ ‫ﺗ‬ ‫ﮭ‬ ‫ﺎ‬ ‫أ‬ ‫ﯾ‬ ‫ﺿ‬ ً ‫ﺎ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ھ‬ ‫ذ‬ ‫ه‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ذ‬ ‫ﯾ‬ ‫ﻼ‬ ‫ت‬ ‫و‬ ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ا‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﺎ‬ ‫ﺻ‬ ‫ﮭ‬ ‫ﺎ‬ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ذ‬ ‫ﯾ‬ ‫ﻼ‬ ‫ت‬ ‫ﺟ‬ ‫ﻧ‬ ‫ﺑ‬ ً ‫ﺎ‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ﺟ‬ ‫ﻧ‬ ‫ب‬ ‫ﻣ‬ ‫ﻊ‬ ‫ﻣ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺟ‬ ‫ﺎ‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ذ‬ ‫ا‬ ‫ﺋ‬ ‫ﯾ‬ ‫ﺔ‬
  • 12. Absorption of Lipids by Intestinal Mucosal Cells •2-monoacylglycerol, fatty acids, cholesterol, and lysophospholipidpackaged in mixed micelles are absorbed from the intestinal lumen into the intestinal mucosal cells by diffusion. •Inside the mucosal cells the following events occur: 1. 2-monoacylglycerols are reconverted to triacylglycerols. 2. The absorbed lysophospholipids and cholesterol are also reconverted to phospholipids and cholesterol esters. 3. The triacylglycerol resynthesized in intestinal cells combine with cholesterol, phospholipids and proteins to form chylomicrons. ‫ا‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﺎ‬ ‫ص‬ ‫ا‬ ‫ﻟ‬ ‫ﺧ‬ ‫ﻼ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺎ‬ ‫ط‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫و‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻟ‬ ‫ﻠ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ا‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﺎ‬ ‫ص‬ 2 - monoacylglycerol ‫و‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﺎ‬ ‫ض‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﺔ‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ز‬ ‫و‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺑ‬ ‫ﺄ‬ ‫ة‬ ‫ﻓ‬ ‫ﻲ‬ ‫ﻣ‬ ‫ذ‬ ‫ﯾ‬ ‫ﻼ‬ ‫ت‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺗ‬ ‫ﻠ‬ ‫ط‬ ‫ﺔ‬ ‫ﻣ‬ ‫ن‬ ‫ﺗ‬ ‫ﺟ‬ ‫و‬ ‫ﯾ‬ ‫ف‬ ‫ا‬ ‫ﻷ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫ء‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ا‬ ‫ﻟ‬ ‫ﺧ‬ ‫ﻼ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺎ‬ ‫ط‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫و‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﻋ‬ ‫ن‬ ‫ط‬ ‫ر‬ ‫ﯾ‬ ‫ق‬ ‫ا‬ ‫ﻻ‬ ‫ﻧ‬ ‫ﺗ‬ ‫ﺷ‬ ‫ﺎ‬ ‫ر‬ . • ‫ﺗ‬ ‫ﺣ‬ ‫د‬ ‫ث‬ ‫ا‬ ‫ﻷ‬ ‫ﺣ‬ ‫د‬ ‫ا‬ ‫ث‬ ‫ا‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺎ‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺔ‬ ‫د‬ ‫ا‬ ‫ﺧ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﺧ‬ ‫ﻼ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺎ‬ ‫ط‬ ‫ﯾ‬ ‫ﺔ‬ : 1 . ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫إ‬ ‫ﻋ‬ ‫ﺎ‬ ‫د‬ ‫ة‬ ‫ﺗ‬ ‫ﺣ‬ ‫و‬ ‫ﯾ‬ ‫ل‬ 2 - monoacylglycerols ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ triacylglycerols. 2. ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫أ‬ ‫ﯾ‬ ‫ﺿ‬ ً ‫ﺎ‬ ‫إ‬ ‫ﻋ‬ ‫ﺎ‬ ‫د‬ ‫ة‬ ‫ﺗ‬ ‫ﺣ‬ ‫و‬ ‫ﯾ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ز‬ ‫و‬ ‫ﻓ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﺔ‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ ‫و‬ ‫إ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ . 3 . ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫أ‬ ‫ﻋ‬ ‫ﯾ‬ ‫د‬ ‫ﺗ‬ ‫ر‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﮫ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺧ‬ ‫ﻼ‬ ‫ﯾ‬ ‫ﺎ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫و‬ ‫ﯾ‬ ‫ﺔ‬ ‫ﯾ‬ ‫ﺗ‬ ‫ﺣ‬ ‫د‬ ‫ﻣ‬ ‫ﻊ‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ر‬ ‫و‬ ‫ﺗ‬ ‫ﯾ‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ﻟ‬ ‫ﺗ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻠ‬ ‫و‬ ‫ﻣ‬ ‫ﻛ‬ ‫ر‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ .
  • 13. Transport of lipids •Triacylglycerol, phospholipid and cholesterol esters resynthesized in the intestinal mucosa are absorbed into the lymph in the form of lipoprotein known as chylomicrons. •Chylomicrons are composed of: - Triacylglycerols (85 – 90%). - Cholesterol and cholesterol ester (5%). - Phospholipids (7%). - Protein (apolipoprotein, 1–2%). ‫ﻧ‬ ‫ﻘ‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫ھ‬ ‫و‬ ‫ن‬ • ‫ﯾ‬ ‫ﺗ‬ ‫م‬ ‫ا‬ ‫ﻣ‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﺎ‬ ‫ص‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫ا‬ ‫ت‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫و‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫و‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫ﺎ‬ ‫د‬ ‫ﺗ‬ ‫ﺻ‬ ‫ﻧ‬ ‫ﯾ‬ ‫ﻌ‬ ‫ﮭ‬ ‫ﺎ‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻐ‬ ‫ﺷ‬ ‫ﺎ‬ ‫ء‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﺧ‬ ‫ﺎ‬ ‫ط‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ﻌ‬ ‫و‬ ‫ي‬ ‫ﻓ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﻣ‬ ‫ف‬ ‫ﻋ‬ ‫ﻠ‬ ‫ﻰ‬ ‫ﺷ‬ ‫ﻛ‬ ‫ل‬ ‫ﺑ‬ ‫ر‬ ‫و‬ ‫ﺗ‬ ‫ﯾ‬ ‫ن‬ ‫ﺷ‬ ‫ﺣ‬ ‫ﻣ‬ ‫ﻲ‬ ‫ﯾ‬ ‫ﻌ‬ ‫ر‬ ‫ف‬ ‫ﺑ‬ ‫ﺎ‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻠ‬ ‫و‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﻛ‬ ‫ر‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ . • ‫ﺗ‬ ‫ﺗ‬ ‫ﻛ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻠ‬ ‫و‬ ‫ﻣ‬ ‫ﻛ‬ ‫ر‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ﻣ‬ ‫ن‬ : - ‫ﺛ‬ ‫ﻼ‬ ‫ﺛ‬ ‫ﻲ‬ ‫ا‬ ‫ﻟ‬ ‫ﺟ‬ ‫ﻠ‬ ‫ﺳ‬ ‫ر‬ ‫ﯾ‬ ‫ن‬ ) 85 - 90 ٪ ( . - ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫و‬ ‫ﻛ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ‫و‬ ‫ل‬ ‫ا‬ ‫ﺳ‬ ‫ﺗ‬ ‫ر‬ ) 5 ٪ ( . - – ‫ا‬ ‫ﻟ‬ ‫ﻔ‬ ‫ﺳ‬ ‫ﻔ‬ ‫و‬ ‫ﻟ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫د‬ ‫ا‬ ‫ت‬ ) 7 ٪ ( . - ‫ﺑ‬ ‫ر‬ ‫و‬ ‫ﺗ‬ ‫ﯾ‬ ‫ن‬ ) ‫ﺻ‬ ‫ﻣ‬ ‫ﯾ‬ ‫م‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ر‬ ‫و‬ ‫ﺗ‬ ‫ﯾ‬ ‫ن‬ 1 - 2 ٪ ( .
  • 14. The chylomicrons pass from the lymph into the bloodthrough the thoracic duct. After a fatty meal, the plasma is milky in appearance due to the presence of chylomicrons ‫ﺗ‬ ‫ﻣ‬ ‫ر‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻠ‬ ‫و‬ ‫ﻣ‬ ‫ﻛ‬ ‫ر‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬ ‫ﻣ‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﻠ‬ ‫ﻣ‬ ‫ف‬ ‫إ‬ ‫ﻟ‬ ‫ﻰ‬ ‫ا‬ ‫ﻟ‬ ‫د‬ ‫م‬ ‫ﻋ‬ ‫ﺑ‬ ‫ر‬ ‫ا‬ ‫ﻟ‬ ‫ﻘ‬ ‫ﻧ‬ ‫ﺎ‬ ‫ة‬ ‫ا‬ ‫ﻟ‬ ‫ﺻ‬ ‫د‬ ‫ر‬ ‫ﯾ‬ ‫ﺔ‬ . ‫ﺑ‬ ‫ﻌ‬ ‫د‬ ‫ﺗ‬ ‫ﻧ‬ ‫ﺎ‬ ‫و‬ ‫ل‬ ‫و‬ ‫ﺟ‬ ‫ﺑ‬ ‫ﺔ‬ ‫د‬ ‫ﺳ‬ ‫ﻣ‬ ‫ﺔ‬ ، ‫ﺗ‬ ‫ﻛ‬ ‫و‬ ‫ن‬ ‫ا‬ ‫ﻟ‬ ‫ﺑ‬ ‫ﻼ‬ ‫ز‬ ‫ﻣ‬ ‫ﺎ‬ ‫ﺣ‬ ‫ﻠ‬ ‫ﯾ‬ ‫ﺑ‬ ‫ﯾ‬ ‫ﺔ‬ ‫ا‬ ‫ﻟ‬ ‫ﻣ‬ ‫ظ‬ ‫ﮭ‬ ‫ر‬ ‫ﺑ‬ ‫ﺳ‬ ‫ﺑ‬ ‫ب‬ ‫و‬ ‫ﺟ‬ ‫و‬ ‫د‬ ‫ﻣ‬ ‫ﺎ‬ ‫د‬ ‫ة‬ ‫ا‬ ‫ﻟ‬ ‫ﻛ‬ ‫ﯾ‬ ‫ﻠ‬ ‫و‬ ‫ﻣ‬ ‫ﯾ‬ ‫ﻛ‬ ‫ر‬ ‫و‬ ‫ﻧ‬ ‫ﺎ‬ ‫ت‬