Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

role of nutrients in gut

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

carbohydrate absorbable form

A

monosaccharides: glucose, fructose, etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

fats absorbable form

A

fatty acids, glycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

proteins absorbable form

A

amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

minerals absorbable form

A

elemental minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

vitamins absorbable form

A

free vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

macronutrients

A

carbs, fats, proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

micronutrients

A

minerals and vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

benefits of fermented drinks/foods

A

sterile!
easier to digest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

main function of digestive tract

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

taste vs. flavor

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

function of sweet

A

permits identification of energy-rich nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

function of umami

A

recognition of amino acids (protein)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

function of salty

A

ensures proper dietary electrolyte balance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

function of sour AND bitter

A

warn against intake of potentially noxious and/or poisonous chemicals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

taste triggers a…

A

response, body prepares to receive nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Taste bud: Type II cells
~30% of taste bud cells contains bitter, sweet, and umami receptors (primary tastes) most cells have only one receptor type T1R or T2R
26
Taste bud: Type III cells
2-20% of taste bud cells contain sour taste receptors have synaptic structures
27
role of glutamate in taste
glutamate terminates taste signal to prep for another round
28
taste-receptor cells (TRCs) are what type of cell
stratified epithelia
29
spice
activates TRPV1 (heat-sensitive) ion channel by capsaicin and other stimulants not in taste receptor complex follows pain pathway to brain
30
Taste GPCRs
T1Rs T2Rs same signaling family
31
Taste Ion Channels
ENaC
32
Taste transporters
nutrient sensors GLUT4 SGLT1
33
T1Rs
sweet and umami taste receptors
34
T2Rs
bitter taste receptors
35
ENaC
epithelial Na+ channel salty?
36
GLUT4 and SGLT1
glucose sensors nutrient sensors
37
essential events for transduction of primary taste stimuli (sweet, bitter, umami)
- activation of gustducin, phospholipase C-beta2, and TRPM5 channels - calcium release
38
signal transduction cascade: taste receptors
1. tastant binds to receptor 2. stimulates gastducin 3. activates PL C-beta2 4. send IP3 5. release Ca2+
39
OTOP1
sour receptor proton channel senses acidity
40
OTOP1 pathway
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
OTOP1 pathway official
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
eNaC pathway
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
what proteins signal fat taste
CD36 and GPR120
44
taste receptors control...
metabolism! they are involved in secretion of hormones in pancreas and gut
45
obligatory step in stimulation of gut hormone secretion
nutrient absorption!
46
rate of gut hormone secretion is determined by...
rate of monosaccharides and lipids absorption
47
gut hormones also control...
blood nutrient levels by modulating digestion and absorption
48
GLP1
glucagon-like peptide 1
49
CCK
cholecystokinin
50
GIP
gastric inhibitory polypeptide
51
PYY
peptide YY
52
glucose absorption triggers...
secretion of incretins GIP and GLP1 in proximal small-intestinal cells
53
lipid absorption in small intestine modulates release of...
GIP and CCK
54
microbial products of metabolism (short-chain FAs, indole, lipopolysaccharide, seocndary bile acids) modify...
intestinal secretion of GLP-1, GLP-2, and PYY
55
primary bile acids
needed for lipases 1. colic acid 2. deoxycolic acid the two acids convert to signals
56
SGLT1 role
incorporates glucose into enterocyte, then into circulation
57
enteroendocrine cells produce...
gut hormones that coordinate food digestion and absorption, insulin secretion, and appetite
58
GLP, CCK, and GIP modulate
human metabolism through anorexigenic and/or insulinotropic actions
59
bariatric surgery increases...
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
basis for new therapeutics for type 2 diabetes and obesity
gut hormones! EX: GLP-1
61
anorexigenic peptides
say hey! we have enough food suppress appetite
62
acid
high conc H+
63
activators of gastric acid release
Hist, gast, ACh
64
inhibitors of gastric acid release
SST
65
when does digestion begin?
before we even consume food as soon as we see/smell/think about it

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

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions