Digestion and absorption of fats L5 Flashcards
Fats broken into
triglycerides and phospholipids
structure of triglycerides
3 fatty acids ester bonded to glycerol
unsaturated fatty acids contain
double bonds
saturated fatty acids contain
no double bonds
what do phospholipids come from
cell membranes
cholesterol esters come from
animal cell fat stores
cholesterol comes from
animal cell membranes
TAG=
triaglycerol
in water TAG is
immisible
What needs to happen to TAG for digestion
emulsified by bile salts and amphipathic lipids
amphipathic=
hydrophobic and hydrophillic
What happens to TAG in the mouth and stomach
TAG is emulsified and split into droplets
how are the TAG droplets stabilised
in the gall bladder (by bile salts)
what temp is required for emulsification
37 degrees
why is TAG split into droplets
increase surface area for enzymes
what do the bile salts and amphipathic lipids do
coat small emulsion particles preventing them re-aggregating into bulk TAG phase
what does lipase do
degrade TAG
where does most lipase fat digestion happen
pancreatic —> small intestine
3 sources of lipase
lingual lipase
gastric lipase
pancreatic lipase
what does churning of the stomach do
at 37 degrees emulsifies bulk TAG phase
what are micelles
bile salts surrounding long-chain fatty acids and monoglycerides
where do micelles travel to
the apical brush boarder of intestinal epithelial cells
what do micelles release at apical brush boarder
products for digestion
what happens inside the epithelial cells of the intestine
long chain fatty acids and monoglycerides are recombined to form triglycerides
