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Biochemical and Physiological Basis of Nutrition I: Macronutrients > 9/14/22 > Flashcards

9/14/22 Flashcards

1
Q

in cholera treatment,

A

glucose stimulates SGLT1

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2
Q

role of nutrients in gut

A

nutrients tell gut there is stuff in there, gut sends the right signals

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3
Q

carbohydrate absorbable form

A

monosaccharides: glucose, fructose, etc.

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4
Q

fats absorbable form

A

fatty acids, glycerol

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5
Q

proteins absorbable form

A

amino acids

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6
Q

minerals absorbable form

A

elemental minerals

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7
Q

vitamins absorbable form

A

free vitamins

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8
Q

macronutrients

A

carbs, fats, proteins

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9
Q

micronutrients

A

minerals and vitamins

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10
Q

why do we degrade foods so much?

A
  1. avoid immune response (food form is so big, body would freak out)
  2. control of nutrient metabolism
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11
Q

food processing advantages

A
  1. loss of food matrix
    a) higher digestibility: high caloric and nutritional values
    b) nutrients are more quickly absorbed: deprive colon bacteria of nutrients
  2. preservation: higher shelf life
  3. sterlizaition: lower cost for immune system
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12
Q

food processing disadvantages

A
  1. excessive nutrient and caloric density (obesity)
  2. cooking: some loss of nutrients (heat inactivation, dripping, dilution), formaiton of potentially harmful agents: Maillard compounds, etc.
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13
Q

benefits of fermented drinks/foods

A

sterile!
easier to digest

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14
Q

compared to other primates, humans have

A
  1. smaller mouths and teeth
  2. weaker jaw muscles
  3. smaller guts, which saves humans at least 10% of daily energy expenditure
  4. bigger brains, likely as the result of switching energy expenditure in the gut to the brain
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15
Q

Stages of the digestion process

A
  1. Movement: of food through the alimentary tract
  2. Secretion: of digestive juices and digestion of the food
  3. Absorption: of water, various electrolytes, and digestive products
  4. Circulation: of blood and lymph through the gastrointestinal organs to carry away the absorbed substances
  5. Control: of all these functions by local, nervous, and hormonal systems
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16
Q

main function of digestive tract

A

provide body with continual supply of water, electrolytes, and nutrients AND excrete metabolic waste

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17
Q

how does digestive tract achieve its main function?

A
  1. Ingestion: incorporation of food into digestive tract
  2. Digestion: breakdown of food into absorbale nutrients
  3. Absorption: incorporation of nutrients into the body
  4. Elimination: removal of non-digested food and waste
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18
Q

taste vs. flavor

A

taste: we all have the same 5 tastes
flavor: chocolate, strawberry, perceived differently

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19
Q

function of sweet

A

permits identification of energy-rich nutrients

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20
Q

function of umami

A

recognition of amino acids (protein)

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21
Q

function of salty

A

ensures proper dietary electrolyte balance

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22
Q

function of sour AND bitter

A

warn against intake of potentially noxious and/or poisonous chemicals

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23
Q

taste triggers a…

A

response, body prepares to receive nutrients

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24
Q

Taste bud: Type I cells

A

~50% of cells in a taste bud
glia-like functions: structural and nutritional support
no taste receptors

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25
Q

Taste bud: Type II cells

A

~30% of taste bud cells
contains bitter, sweet, and umami receptors (primary tastes)
most cells have only one receptor type T1R or T2R

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26
Q

Taste bud: Type III cells

A

2-20% of taste bud cells
contain sour taste receptors
have synaptic structures

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27
Q

role of glutamate in taste

A

glutamate terminates taste signal to prep for another round

28
Q

taste-receptor cells (TRCs) are what type of cell

A

stratified epithelia

29
Q

spice

A

activates TRPV1 (heat-sensitive) ion channel by capsaicin and other stimulants
not in taste receptor complex
follows pain pathway to brain

30
Q

Taste GPCRs

A

T1Rs
T2Rs
same signaling family

31
Q

Taste Ion Channels

A

ENaC

32
Q

Taste transporters

A

nutrient sensors
GLUT4
SGLT1

33
Q

T1Rs

A

sweet and umami taste receptors

34
Q

T2Rs

A

bitter taste receptors

35
Q

ENaC

A

epithelial Na+ channel
salty?

36
Q

GLUT4 and SGLT1

A

glucose sensors
nutrient sensors

37
Q

essential events for transduction of primary taste stimuli (sweet, bitter, umami)

A
  • activation of gustducin, phospholipase C-beta2, and TRPM5 channels
  • calcium release
38
Q

signal transduction cascade: taste receptors

A
  1. tastant binds to receptor
  2. stimulates gastducin
  3. activates PL C-beta2
  4. send IP3
  5. release Ca2+
39
Q

OTOP1

A

sour receptor
proton channel
senses acidity

40
Q

OTOP1 pathway

A
  1. protons from acid go across OTOP1
  2. close K+ channel
  3. K+ accumulates
  4. local depolarization
  5. leads to greater depolarization
  6. opens Na+ channels
  7. releases Ca2+
41
Q

OTOP1 pathway official

A
  1. OTOP1 conducts H+ ions (protons) into cell cytosol
  2. Lower intracellular pH blocks KIR2.1 K+ channels which further depolarize membrane potential
  3. in response to depolarization, voltage-gated Na+ channels open, cause action potential
  4. action potentials open voltage-gated Ca2+ channels evoking NT release
42
Q

eNaC pathway

A
  1. Na+ ions in oral cavity enter taste receptor cells through eNaC channels (pretty much everywhere)
  2. membrane depolarization followed by action potentials
  3. CALHM1/3 channels open in response to AP and release ATP onto afferent nerve fibers (ATP as a signaling molecule)
  4. salty cells are identified by co-expression of CALHM1/3 and eNaC-alpha
43
Q

what proteins signal fat taste

A

CD36 and GPR120

44
Q

taste receptors control…

A

metabolism!
they are involved in secretion of hormones in pancreas and gut

45
Q

obligatory step in stimulation of gut hormone secretion

A

nutrient absorption!

46
Q

rate of gut hormone secretion is determined by…

A

rate of monosaccharides and lipids absorption

47
Q

gut hormones also control…

A

blood nutrient levels by modulating digestion and absorption

48
Q

GLP1

A

glucagon-like peptide 1

49
Q

CCK

A

cholecystokinin

50
Q

GIP

A

gastric inhibitory polypeptide

51
Q

PYY

A

peptide YY

52
Q

glucose absorption triggers…

A

secretion of incretins GIP and GLP1 in proximal small-intestinal cells

53
Q

lipid absorption in small intestine modulates release of…

A

GIP and CCK

54
Q

microbial products of metabolism (short-chain FAs, indole, lipopolysaccharide, seocndary bile acids) modify…

A

intestinal secretion of GLP-1, GLP-2, and PYY

55
Q

primary bile acids

A

needed for lipases
1. colic acid
2. deoxycolic acid

the two acids convert to signals

56
Q

SGLT1 role

A

incorporates glucose into enterocyte, then into circulation

57
Q

enteroendocrine cells produce…

A

gut hormones that coordinate food digestion and absorption, insulin secretion, and appetite

58
Q

GLP, CCK, and GIP modulate

A

human metabolism through anorexigenic and/or insulinotropic actions

59
Q

bariatric surgery increases…

A

postprandial concentrations of GLP-1 and PYY, which cause post-surgical weight loss and resolution of type 2 diabetes in humans (increase insulin regulation)

60
Q

basis for new therapeutics for type 2 diabetes and obesity

A

gut hormones!
EX: GLP-1

61
Q

anorexigenic peptides

A

say hey! we have enough food
suppress appetite

62
Q

acid

A

high conc H+

63
Q

activators of gastric acid release

A

Hist, gast, ACh

64
Q

inhibitors of gastric acid release

A

SST

65
Q

when does digestion begin?

A

before we even consume food
as soon as we see/smell/think about it

Biochemical and Physiological Basis of Nutrition I: Macronutrients (12 decks)

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