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ANS 319 Animal Nutrition > Chapter 7- Monogastrics > Flashcards

Chapter 7- Monogastrics Flashcards

1
Q

Where do you find lactose?

A

Dairy products

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2
Q

Name simple carb sugars:

A

-Monosaccharides(glusose, fructose, galactose)
-Disaccharides(maltose, lactose, surcose)

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3
Q

Name complex carbs:

A

-Polysaccharides (Starches, Fibers, Glycogen)

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4
Q

Polysaccharide examples :

A

(Starches, Fibers, Glycogen)

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5
Q

Disaccharides examples

A

(maltose, lactose, surcose)

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6
Q

Monosaccharides examples

A

(glusose, fructose, galactose)

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7
Q

Whats carbs made up of?

A
  • CHO are made of:
    – Carbon
    – Hydrogen
    – Oxygen
  • Hence the acronym (CHO)
  • H to O ration as in water (2:1)
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8
Q

Whats the most abundant class of bioorganic molecules on earth (10^15kg synthesized annually)

A

Carbohydrates

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9
Q

What does carbs accumulate as a result of

A

Photosynthesis

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10
Q

Sugar formula

A

C6H12O6

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11
Q

Whats the function of carbs in animals diet?

A

– CHO are not an essential nutrient
* Glucose is too important to leave it up to dietary choice
* Can synthesize glucose from carbon precursors (gluconeogenesis)

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12
Q

Whats the major component of plant tissues?

A

Carbohydrates
 Comprise up to 70% or more of dry matter of forages
 Make up less than 1% of the weight of animals

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13
Q

Whats the same as starch?

A

carbohydrate

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14
Q

What are carbs made up of molecules called?

A

Sugars (saccharides)

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15
Q

Whats saccharides classified by ?

A
  • Classified according to the number
    of monomeric (sugar) molecules:
  • Monosaccharides - 1 unit
  • Disaccharides - 2 units
  • Oligosaccharides - 3 to 10 units
  • Polysaccharides - Greater than 10
    units
  • Most plants contain different types of
    carbohydrates than animals
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16
Q

Whats the formula for monosaccharides :

A

CnH2nOn

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17
Q

How are monosaccharides classified by ?

A

the number of carbon atoms
– 3-C =triose
– 4-C =tetrose
– 5-C =pentose
– 6-C =hexose
nutritionally important
Sugars that contain four or more carbons exist primarily in cyclic form

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18
Q

Where is the sugar that contains for or more carbon exist

A

Primarily in cyclic form

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19
Q

What is the primary source of toast ?

A

Sugar

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20
Q

Name the 2 simple sugars: (monosaccharides)

A

-Pentoses
-Hexoses

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21
Q

List Pentoses (monosaccharides with 5 carbons)

A

– Arabinose
– Xylose
– Ribose

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22
Q

List hexoses (monosaccharides with 6 carbons)

A

– Glucose
– Fructose
– Galactose
– Mannose

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23
Q

Where is glucose found in? what type of foods?

A

Fruits, veg, honey “blood sugar”- used for energy

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24
Q

Where is fructose found in , what foods?

A

“fruit sugar”- found in fruits, honey, corn syrup

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25
Q

Where is galactose found in? what food?

A

Part of lactose in milk

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26
Q

Name the basic unit of a polysaccharide

A

Glucose

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27
Q

What do all 3 monosaccharides have?

A

-6 carbons,
-12 hydrogens,
-6 oxygens.

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28
Q

What’s the only difference between Glucose and Galactose ?

A

the location of the H and OH

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29
Q

Where is galactose found?

A

Component of milk sugar (lactose)
May be metabolised to glucose
Its found as part of lactose in milk

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30
Q

Where is fructose found?

A

75% of the sugars in honey
Found in fruits and cane sugar
Its found in fruits, vegetables and honey

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31
Q

In fructose, each of these molecules can exist in two forms (mirror images) what are they called?

A

D or L optical isomers.
The body can only use one of these forms, the D isomer.

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32
Q

Name the 3 monosaccharides:

A

Glucose
Galactose
Fructose

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33
Q

Why is it sometimes difficult to tell glucose and galactose apart?

A

Because they share similar 6-sided hexagonal structures, they can be difficult to tell apart. Fructose 5-sided pentagon stands out.

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34
Q

What are blue jeans made up of?

A

Carbohydrates, cotton is a carbohydrates

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35
Q

List monosaccharides that have hexoses (6c)

A

-Fructose
-Galactose
-Mannose

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36
Q

What are the vast majority of plants and fruits made up of?

A

-Sugars

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37
Q

What is Mannose formed after?

A

Hydrolysis of plant structural CHO

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38
Q

List the monosaccharide that have a Pentoses (5c)

A

-Xylose and Arabinose
-Ribose

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39
Q

What is arabinose and xylose a component of? (Monosaccharides)

A

Its a component of hemicellulose and glycoproteins

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40
Q

Saccharide formulation:

A

C6 H12 O6

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41
Q

What is Ribose found in and what are compounds involved in?

A

Found in every living cell
Found in compounds involved in metabolism
-ATP/ADP
-Riboflavin
-Key component of DNA/RNA

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42
Q

What are disaccharides?

A

Two linked sugar units

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43
Q

Name disaccharides (3)

A

-Sucrose
-Lactose
-Maltose

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44
Q

Name how Sucrose is formed and what are they made up of?

A

Glucose + Fructose - Glucose and fructose “table sugar” made from sugar cane and sugar beets

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45
Q

Name how lactose is formed and what are they made up of?

A

glucose + galactose
* “milk sugar”
* Found in milk and dairy products

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46
Q

When 2 sugars are bound together the bond that connects them is a…

A

Glyosidic bond

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47
Q

Name how glucose is made up? what is it the product of?

A

glucose + glucose
* Found in germinating cereal grains
* Product of starch breakdown

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48
Q

What bond connects 2 sugars?

A

Glyosidic bond

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49
Q

What can a glyosidic bond be either?

A
  • a configuration
  • b configuration
    It can be linked through the 1-2, 1-4, 1-6 linkage
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50
Q

What can our body only absorb?

A

Monosaccharides (down to its simplest form)

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51
Q

Definition of Disaccharides

A

2 monosaccharide molecules linked by a glyosidic bond

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52
Q

Name 3 disaccharides?

A

-Lactose
-Maltose
-Sucrose

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53
Q

Whats the only enzymes that can break down cellulose?

A

Only thing that can break down the beta 1-4 linkage is the microorganims in your large intestine

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54
Q

Whats maltose a product of?

A

Starch hydrolysis

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55
Q

What is a glyosidic bond definition :

A

A covalent bond binding a carbohydrate molecule to another

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56
Q

What are complex carbohydrates?
-List them

A

Chains of more than two sugar molecules,
-Oligosaccharides
-Polysaccharides
-Starch
-Glycogen

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57
Q

What do Oligosaccharides contain?

A

Contain 3-10 sugar molecules

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58
Q

What do polysaccharides contain?

A

100s or 1000s of monosaccharide units , starch-digestible, fibre-indigestible

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59
Q

What is the linkage between cellulose ?

A

Glucose + glucose
-Beta 1-4 linkage

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60
Q

What does starch contain? what’s it made up of?

A

-Long chains of glucose units
1-Amylose
2-Amylopectin
3-Resistant starch- not digested
(found in grains, vegetables, legumes)

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61
Q

List the 3 forms of starch:

A

-Amylose
-Amylopectin
-Starch

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61
Q

Whats glycogen made up of?

A

Highly branched chains of glucose units
Body’s storage from carbohydrate

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61
Q

What type of linkage does Amylose have?

A

Alpha 1-4 linkages
-Straight chain
-25% of total plant starch
-Water soluble

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62
Q

What can the GI tract only absorb?

A

Monosaccharides - simplest form

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63
Q

What type of linkage does Amylopectin have ?

A

Alpha 1-4 linkages with alpha 1-6 linkage at branch points
-75% of total plant starch
(Not water soluble)

64
Q

What’s glycogen composition?

A

“Animal Starch”
-Small amounts in the liver and muscle
-Highly branched
-Water soluble

65
Q

What does Bruch border enzymes break down

A

Disaccharides

66
Q

Indigestible Polysaccharides (structural CHO) (at least to monogastric) name them:

A

Cell wall carbohydrates… fibre
-Cellulose
-Hemicellulose
-Lignin
-Pectin’s
Non cell wall fibre
-Gums
-Cutin

67
Q

What are oligosaccharides made up of?

A

Short chains (3-10)

68
Q

What are non-starch polysaccharides made up of ?

A

Long chains
-Cellulose, hemicellulose, pectins, gums, mucilages
Other: Lignins, cutins, waxes

69
Q

Where is complex carbohydrates or structural CHO found?

A

Found in fruits, veg, grains, legumes

70
Q

What type of bond does the starch glucose molecules have ?

A

1:4 alpha bond

71
Q

Where are the brush border enzymes found?

A

Anchor to the villi

72
Q

What bonds does starch have between glucose molecules?

A

Alpha bonds between glucose molecules in starch that are easily broken by human digestive enzymes

73
Q

What bonds does cellulose have between dietary fibres?

A

Beta bonds

74
Q

What is important to know about alpha and beta bonds?

A

Human digestive enzymes easily can break down the alpha bonds in starch, but they cannot break the beta bonds in cellulose

75
Q

Name some oligosaccharides and what are they metabolised by ?

A

-Dried beans, peas, lentils
metabolised by large intestinal bacteria (gaseous effects)

76
Q

What does cellulose make walls of the cells?

A

Strong and rigid

77
Q

How does an animal sweat?

A

Our sweat glands takes a sodium iodine and its put on the surface, osmosis occurs through the skin (water)

78
Q

Whats hemicellulose mixed with in cell wall and what is the outer layer called?

A

-mixed with cellulose in cell walls
-outer bran layer

79
Q

What does pectins form?

A

Gel forming; in fruit

80
Q

What is gums and mucilage’s used for?

A

-Thick, gel- forming
-Used by food industry to thicken, stabilize

81
Q

What does every cell have ?

A

sodium potassium pump- it removes sodium from the cell and brings salt in
sodium conc inside cell= low because the pump,
Sodium con fall down conc gradient, it brings glucose with it (SGLT1) Take glucose and sodium, take them through 1 permeable membrane to another , this is causing osmotic drain and it transfers with the glucose and sodium

82
Q

what is the name of the indigestible substances that make up “woody parts” of veg; and fruit seeds

A

Lignin

83
Q

What is cellulose major constituents of?

A

Paper, paperboard and card stock and textiles made from cotton, linen and other plant fibres

84
Q

What type of carbs are on a food label?

A

-Starch “complex”
-Sugars “simple , fast acting”
-Fibre “mostly undigested”

85
Q

What are foods made up of?

A

-proteins= repeating units of amino acids
-Fats= triglycerides
-Carbs= repeating units of glucose

86
Q

Whats the definition for digestion?

A

Breaking down food into their simple molecules… the building blocks of the food.

87
Q

Whats mechanical digestion -

A

chewing, chyme

88
Q

whats chemial digestion

A

enzyme

89
Q

What type of digestion happens in the mouth?

A

Carbs are broken down by salivary amylase and begins digestion of starch
Breaks down starch into maltose
No enzymes in ruminants
not all monogastric secrete saliva

90
Q

What type of digestion happens in the small intestine?

A

– Pancreatic amylase completes starch
digestion
– Brush border enzymes digest disaccharides

91
Q

Whats the end products of carbohydrate digestion?

A

– Glucose, fructose, galactose its absorbed into the bloodstream

92
Q

Where is fibre digested?

A

digested in the small intestine its either fermented in LI or excreted in feces

93
Q

What do 5-10% of polysaccharides break down into?

A

Dextrins

94
Q

how much carbohydrate digestion happens in a monogastric stomach?

A

Very little, it mostly happens at the duodenum

95
Q

What enzymes are used for carbohydrate digestion in the duodenum?

A

Pancreatic enzymes
Brush Border enzymes

96
Q

What enzyme breaks down polysaccharides to disaccharides?

A

Amylase

97
Q

What does the pancreatic amylase hydrolose and produce in the pancreas?

A

Hydrolyses CHO alpha 1-4 linkage
Produces- monosaccharides, disaccharides, polysaccharides.
Major importance in hydrolysing starch and glycogen to maltose

98
Q

List brush border enzymes

A

Sucrose= glucose + fructose
Lactose= galactose + glucose
Maltose = glucose + fructose

99
Q

What are the final digestion steps in the small intestine ?

A

Enzymes synthesised by cells lining the small intestine (brush border)
Disaccharides and broken down into monosaccharides by brush border enzymes

100
Q

Whats is the exception for the Disaccharides to monosaccharide

A

Exception is B-1,4 bonds in structural CHO

101
Q

Brush border enzymes what are they partially responsible for?

A

Unstirred water layer
-Temporal pattern of development and genetic component

102
Q

what brush border enzyme do ruminants not have?

A

Sucrose

103
Q

What is sucrose broken down into?

A

By Surcrose
to
Glucose + Fryctose

104
Q

What is maltose broken down into?

A

by Maltase
to
Glucose + Glucose

105
Q

What is Lactose broken down into?

A

by Lactase
to
glucose + galactose

106
Q

What brush border enzyme does poultry not contain ?

A

lactase

107
Q

List the 3 brush border enzymes

A

-Sucrose
-Lactose
-Maltose

108
Q

What are disaccharides broken down into monosaccharides by?

A

Brush border enzymes

109
Q

What is the final digestion mediated by enzymes synthesised by cells lining the small intestine called?

A

Brush border enzymes

110
Q

What are brush border enzymes partially responsible for?

A

Unstirred water layer

111
Q

What type of a linkage does maltase have?

A

alpha 1-6 glucose linkage

112
Q

What make up sucrose?

A

glucose + fructose

113
Q

What make up maltose?

A

glucose + glucose

114
Q

What make up lactose?

A

glucose + galactose

115
Q

What are the two processes that break down food?

A

mechanical breakdown
enzymatic breakdown

116
Q

What does mechanical breakdown focus on doing?

A

chewing, smooth muscle contractions = increases the surface area

117
Q

What does enzymatic breakdown focus on?

A

the breakdown of food into macromolecules for absorption

118
Q

Name complex carbohydrates?

A

cellulose, glycogen, starch

119
Q

whats the problem with cellulose complex carbohydrates?

A

not able to be digested i.e. roughage

120
Q

Whats the story with glycogen and starch complex carbohydrates?

A

amylase breaks them down into disaccharides and brush border digestion occurs

121
Q

What is maltase broken down into?

A

2 glucose

122
Q

what is sucrase broken down into?

A

1 glucose, 1 fructose

123
Q

what is lactase broken down into?

A

1 glucose , 1 galactose

124
Q

In the mouth, dietary carbohydrates such as…. are broken down by…..

A

Starch, Glycogen, Sucrose, Lactose
Salivary amylase

125
Q

When these dietary carbohydrates are broken down in the mouth by the …. what are they converted to…

A

Salivary amylase
Polysaccharides -sucrose, lactose, maltose

126
Q

The … enter the stomach and nothing happens in the stomach. they enter the SI and … break them down into….

A

Polysaccharides such as - sucrose, lactose, maltose
Pancreatic amylase- sucrase, lactase, maltase
Monosaccharides

127
Q

Absorption of the …. happen through the …. lining and the monosaccharides are…..

A

Monosaccharides
Small intestine lining
Transported into the blood stream.

128
Q

Where is the primary site of absorption (carb absorption)

A

Jejunem

129
Q

Whats the primary site of digestion (Carb Digestion)

A

Duodenum

130
Q

What type of molecules are the only type that can be absorbed?

A

Monosaccharides

131
Q

What molecule used facilitated diffusion?

A

Fructose

132
Q

Name the two types of amylase?

A

-Salivary (where it starts)
-Pancreatic (where it ends)

133
Q

What does amylase cleve?

A

alfa 1-4 glucose bond

134
Q

What type of a bond does Maltase have?

A

alpha 1-6 glucose linkage

135
Q

Name the sodium dependent glucose transporter?

A

SGLT1

136
Q

What does SGLT1 transport?

A

2 Na+ molecules
1 glucose molecule

137
Q

What type of concentrated gradient is a prerequisite?

A

Na+

138
Q

What does the osmotic gradient pull and how many water/glucose molecules does it pull?

A

-Osmotic gradient pulls H2O
-260 molecules of water/glucose

139
Q

Whats the regions of the small intestine?

A

-Duodenum
-Jejunum
-Ileum

140
Q

Whats CHO malabsorption?

A

Simple CHO that should have been mostly digested and absorbed in the small intestine are not.

141
Q

When CHO malabsorption happens whats the next step?

A

These simple CHO travel to the large intestine -Fermentation rates Structural CHO= Slow
Simple CHO= fast

142
Q

Whats the cause of carbohydrate malabsorption syndrome?

A

– Enzyme deficiency, transporter deficiency, SI
diseases (Crohn’s, Celiac, pancreatic cancer)

143
Q

How does carbohydrate malabsorption syndrome happen?

A
  • 1) Osmotic effect in large intestine (LI)
  • 2) Increases water in LI
  • 3) Increases overall GIT peristalsis
  • 4) Reduces nutrient retention time in
    GIT….causes general malabsorption
144
Q

Whats the colon typically the site of?

A

Water absorption
– Water content of feces is much less than it is in small
intestinal contents

145
Q

What is the definition of lactose?

A

– Principal carbohydrate in milk and some dairy
products
* Fermented dairy products usually contain insignificant
amounts of lactose
– i.e. cheese, yogurts, etc.

146
Q

What is lactose intolerance generally caused by?

A
  • Genetic and Age dependent
147
Q

Name the 2 variants of lactose sensitivity

A

Lactose Maldigestion
Lactose Intolerence

148
Q

Whats the definition for Lactose Maldigestion

A

Incomplete digestion of
lactose, the natural sugar
in milk, due to low activity
of the lactase enzyme;
may be asymptomatic

149
Q

Whats the definition for Lactose intolerance ?

A

Gastrointestinal
disturbances following
the consumption of an
amount of lactose
greater than the body’s
ability to digest and
absorb

150
Q

Whats makes us produce gas and VFA’S in our large intestine?

A

Small intestinal derived undigested carbs such as fibre, lactose (in lactose intolerant people)
Microbial fermentation occurs and it produces Gas and VFA’s

151
Q

what is also frowned upon and what causes it?

A

Diarrhea, its caused by an osmotic pull from the gas and VFA’S that where produced , the PH is lowered

152
Q

What is some of the lactose in milk metabolised by ?

A

By microbes during the making of cheese and yogurts

153
Q

What can be added to dairy products?

A

Supplemental B-galactosidase

154
Q

what is Lactobacillus acidophilus?

A

its added to products to convert lactose to lactate “sweet acidophilus milk”

155
Q

Name the different types of laxatives

A
  • Hyperosmotic laxatives – MOA is at LI
  • Stimulant laxatives – Irritate intestinal lining: increases peristalsis
  • Saline laxatives – Prevents water absorption
  • Bulk-forming laxatives – Increases intestinal extension
    – Emollient laxatives – i.e. mineral oil
156
Q

Name the different types of sweeteners (6 FDA Approved Compounds)

A

 Saccharin
 Aspartame – 4 kcal/g but miniscule amounts
 Acesulfame-K
 Sucralose
 Neotame
 Stevia

157
Q

When was Saccharin discovered?

A
  • Discovered in 1879
  • 300-500 times sweeter than the sugar
    sucrose
  • Undigested
158
Q

Whats the story with Aspartamine

A
  • 180 to 200 times sweeter than sucrose
  • Upon digestion it breaks down into three
    components (aspartic acid, phenylalanine
    and methanol), which are then absorbed
    into the blood and used in normal body
    processes.
159
Q

Advantages of the rumen?

A

1) Eat most abundant nutrient on planet
2) Microbes into each microbe is high quality. The amino acid of protein

160
Q

Exam questions:

A

Why do lactose intolerant get diarrea?

ANS 319 Animal Nutrition (17 decks)

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