Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FOM Quiz 4 > 9 21 Nutrient digestion and absorption 1-Table 1 > Flashcards

9 21 Nutrient digestion and absorption 1-Table 1 Flashcards

1
Q

what are the common maronutrients found in a “western” dite.

A

Carbohydrates (polysaccharides, Disaccharides, monosaccharides); Proteins; Fats (Triacylglycerol, phospholipids; cholesterol).

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

Carbs that can not be digested by human enzymes – exemplified by a beta sugar configuration.

A

Dietary Fiber

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

describe how carbs are digested/absorbed

A

Mouth(Amylase); Duodenum (Pancreatic amylase); Small intestine (Maltase, Sucrase, Lactase). Break the carbohydrates down to monosacharides.

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

explain lactose intolerance

A

70% of population Hypolactasia; don’t absorb lactase, lactase will get absorbed and digested by the gut bacteria.

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

explain fructose malabsorption.

A

GLUT 5 mutation could lead to inability to inability to absorb Fructose.

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

average amount of this macromolecule in western diet is 300 g/day

A

Carbohyderates

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

what are the constituents of a carbohyderate?

A

polysaccharides (starch, glycogen); disaccharides (sucrose, lactose, maltose); monosaccharides (fructose, glucose, galactose);; non-digestible carbs (fiber)

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

polysaccharides

A

starch (65%)/ glycogen (.0%)

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

what is starch

A

glucose linked together, mostly linear, some branches. (flour, corn, potatoes)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Disaccharides

A

sucrose(25%) lactose (6%); maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is sucrose

A

Glucose -alpha(1,2)-Fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what is lactose

A

Galactose-beta(1,4)-glucose

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

what fructose

A

fruit sugar,, and the monomer of sucrose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Monosaccharides

A

fructose,glucose (3%) and galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

non-digestible carbs

A

fiber!

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

Amount of proteins in day avg.

A

100g/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

where do we get glycogen?

A

meat!

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

amount of fats in day?

A

80g/day triclyglycerol;phospholipids’cholesterol

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

what are the three components of fats?

A

triachyglycerol; phospholipids’; cholesterol

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

what is starch?

A

mostly unbranched amylose linked alpha 1,4: plus some occasionally branched amylopectin linked alpha 1,6;

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

what is sucrose?

A

glucose with alpha 1,2 link to fructose

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

what is lactose?

A

galactose beta 1,4 link to glucose

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

so what links do we break to break starch?

A

alpha 1,4, and some alpha 1,6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what is digestion in general

A

the way that we break polymers to monomers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

carbohyderate digestion and absorption summary!

A

h (picture on slide 9)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what is the first digestive enzyme?

A

salivary amylase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

describe the basic path of digestion

A

salivary amylase; pancreatic amylase; maltase;surase,lactase.

28
Q

pancreatic amylase

A

breaks long chains of the startch to disacerides

29
Q

what does maltase do?

A

breaks matose to glucose molecules (2 of them)

30
Q

they break the disacherides to monosacherides

A

what is a disacherideases

31
Q

what does sucrase do?

A

they breack sucrose to glucose and fructose

32
Q

what does lactase do?

A

break lactose to glucose and galactose.

33
Q

what are the monomers that can be absorbed?

A

glucose, fructose, galactose, and D-Xylose

34
Q

why is the small intestine not at pH 2 like the stomach

A

secrete bicarbonate in the small intestine to buffer back to around 7 pH

35
Q

moves glucose and gallactose into the epitheilial

A

SGLT1 (Na cotransporter)

36
Q

moves glucose and galactose into the epithelial cell when eat alot of sugars

A

GLUT2

37
Q

move the fructose down its concentration gradient into the epithelial cells

A

GLUT 5

38
Q

move glucoes fructoes and galactose from the epithelial to the interstitial space

A

GLUT2

39
Q

that is in table sugar?

A

Sucrose or (glucose -alpha 1,2 bound to frutose)

40
Q

corn syrup

A

mostly glucose, some maltose and isomaltose (hydrolyzed corn starch

41
Q

high fructose corn syrup

A

corn syrup processed to convert 50% of glucose to fructose

42
Q

Honey

A

82% carbohydrate. (38% fructose 31% glucose, 13% di and oligosaccharides)

43
Q

agave syrup

A

55%-90% fructose, remainder of carbohydrate is mostly glucose.

44
Q

under what condition might cane sugar and highfructose corn syrup affect the body differently?

A

you need a disaccharidase to hydrolize this (sucrase). (it is about the same as table sugar). If sucrase is the rate limiting step, then there will be a difference between high fructose corn syrup and sugar (there doesn’t seem to be much evidence for this. Therefore it really doesn’t matter that much.

45
Q

why change glucose to fructose

A

fructose tastes sweeter than glucose

46
Q

how do we effectively get all digested macronutrients absorbed?

A

about 9000 m2 surfacd area in the villi and microvilli

47
Q

what transporter is likely to cause fructose malabsorption?

A

GLUT 5

48
Q

what could lead to bloating, intestinal cramps and gas after the consumption of pizza and ice-cream

A

lactose intolerance! not enough lactase! don’t break down lactose (milk sugar), but the gut bacteria aborb it and emit a lot of gas!

49
Q

what does lactase do?

A

break lactose into the monomers galactose and glucose

50
Q

what is hypolactasia

A

it is a lack of lactase in the brush border microvilli

51
Q

what percent of people are hypolactaseic?

A

70% of people.

52
Q

what happens to the blood glucose of a hypolactasia person when consume milk?

A

it goes up a tiny part

53
Q

what happens to the blood glucose of a non-hypolactasia person when consume milk?

A

it spikes why up!

54
Q

how is the blood glucose different after absorbing milk? (for hypolactasia/ normal)

A

normal would spike and hypolactasia would not!

55
Q

after lactose consumption: why blood sugar spike for “normal” and why H2 spike fore “hypolactasia”

A

the blood sugar goes up as lactate broken down and H2 is from bacterial metabolism

56
Q

compare the mean breath H2 for hypolactasia vs. non-hypolactasia (“normal”)

A

the breath pH would spike for hypolactasia and pretty flat for “normal”

57
Q

what is the difference in a alpha vs. a beta sugar conformations

A

the OH of the #1 carbon is oriented “down” on an alpha glucose, and “up” on a beta glucose. (in reference to the carboxy group on the #6 carbon.

58
Q

why do you get diarrhea with a lactose intolerance?

A

extra lactase not absorbed and raises the osmolarity of the intestines

59
Q

why do we care if the sugar is oriented alpha or beta?

A

digestive enzymes are specific for either the alpha or the beta configuration.

60
Q

what is digestible vs. non digestible fiber?

A

insoluble fiber has only the beta 1,4! and soluble fiber has some beta 1,3 (looks like an alpha bond)

61
Q

what is dextrose/

A

Glucose! (D-Glucose)

62
Q

Soluble fiber?

A

gummy, viscous. digeste/partially metabolized by intestinal bacteria. binds cholesterol and inhibits its absorption

63
Q

insoluble fiber

A

richer in wheat bran. prevent constipation, possibly diverticular disease.

64
Q

what type of enzymatic activity is most likely responsible for beano’s effectiveness?

A

probably an alpha galactosidase to break the alpha bond between the galactose and glucose and galactose and galactose molecules found in the carbs in beans.

65
Q

what happens when you can’t fully digest carbs?

A

excessive colonic bacterial fermentation: gas, bloating, discomfort, and diarrhea (osmotic diarrhea).

FOM Quiz 4 (22 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions