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Physiology > Digestive Enzymes > Flashcards

Digestive Enzymes Flashcards

1
Q

3 major areas of chemical digestion

A

mouth, stomach, sm. intestine

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2
Q

what is the pH of saliva?

A

6.0-7.0

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3
Q

What is the major digestive factor in the stomach

A

gastric acid

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4
Q

What are the functions of gastric acid?

A

aids in denaturing dietary proteins
stimulates the action of pepsin
kills m.o.

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5
Q

What happens to people who suffer from lack of gastric acid?

A

an increased rush of intestinal infections

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6
Q

total gastrectomy leads to

A

protein and fat digestion problems, increased risk of bacterial infection, need for vitamin B12 supplementation (loss of intrinsic factor)

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7
Q

Where are some digestive enzymes anchored to in the small intestine?

A

surface of microvilli

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8
Q

What is sucrose

A

Sucrose (table sugar) (alpha-D-glucopyranosyl-(1↔2)-Beta-D-fructofuranose)

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9
Q

What is Lactose?

A

Lactose (milk sugar) (B-D-galactopyranosyl-(1→4)-B-D-glucopyranose)

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10
Q

What is Maltose?

A

Maltose (grain sugar) (a-D-glucopyranosyl-(1→4)-a-D-glucopyranose)

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11
Q

Name 2 polysaccharides and their structure?

A
  1. Glycogen (animal storage form)
    -Linear polymer of glucose linked by a(1→4) glycosidic bonds containing branches ~ every 8-12 residues that are joined to the main chain by a(1→6) glycosidic bonds
  2. Starch (plant storage form)—most digestible carbohydrates are in this form
    - Exists in two forms
    o Amylose—linear polymer of glucose linked by a(1→4)
    glycosidic bonds
    o Amylopectin—linear polymer of glucose linked by
    a(1→4) glycosidic bonds containing branches ~ every 24- 30 residues that are joined to the main chain by a(1→6) glycosidic bonds
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12
Q

What is the linkage for amylose?

A

linear polymer of glucose linked by a(1→4)

glycosidic bonds

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13
Q

What is the linkage for amylopectin?

A

linear polymer of glucose linked by
a(1→4) glycosidic bonds containing branches ~ every 24- 30 residues that are joined to the main chain by a(1→6) glycosidic bonds

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14
Q

Name two enzymes in the mouth that breakdown starch and glycogen

A

Salivary a-amylase

lysozyme

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15
Q

Where does salivary a- amylase cleave?

A

its an endoglycosidase (cleaves internal glycosidic bonds) at a(1-4)

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16
Q

What does Pepsin cleave?

A

Endopeptidase but also cleaves terminal peptide bonds

specifically cleaves amino side of hydrophobic amino acid

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17
Q

What kind of protease is pepsin?

A

aspartate protease

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18
Q

What does trypsin cleave?

A

endopeptidase

cleaves peptide bonds on the carboxyl side of lysine, arginine except when followed by proline

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19
Q

What kind of protease is trypsin?

A

Serine protease

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20
Q

What does chymotrypsin cleave?

A

endopeptidase

cleaves peptide bonds on the carboxyl side of hydrophobic amino acids

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21
Q

What kind of protease is chymotrypsin?

A

serine protease

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22
Q

What does Elastase cleave?

A

endopeptidase

cleaves peptide bonds on the carboxyl side of small aa

23
Q

What kind of protease is elastase?

A

Serine protease

24
Q

What does carboxypeptidases cleave

A

exopeptidase: cleaves one aa at a time from the c-terminus

25
Q

Differentiate btwn carboxypeptidase A and carboxypeptidase B?

A

Carboxypeptidase A: cleaves off C-terminal hydrophobic aa

Carboxypeptidase B: cleaves off C-terminal basic aa

26
Q

What kind of protease is Carboxypeptidase?

A

Zn2+ metalloprotease

27
Q

What are the brush border enzymes used for protein?

A

Aminopeptidases

Dipeptidases

28
Q

What does aminopeptidase cleave?

A

exopeptidase

cleave off one amino acid at a time from the N- Terminus

29
Q

What does dipeptidase cleave?

A

exopeptidase

cleaves the peptide bond in dipeptides, liberating the two amino acids

30
Q

Fat is prepared for chemical digestion in the ___ and ___?

A

mouth and stomach

31
Q

Fat begins to be emulsified during______

A

mastication

32
Q

What does emulsification do?

A

reduces the attraction between fat molecules so that can be more widely dispersed. Emulsification does not break covalent bonds

33
Q

What does lingual lipase cleave?

A

a small percentage of dietary fat into mono, diglycerides and free FA

34
Q

What does gastric Lipase cleave?

A

triglycerides into fatty acids, monoglycerides and diglycerides

35
Q

Where does chemical digestion of lipids occur?

A

small intestine

36
Q

What aids fat emulsification in the mouth and stomach?

A

dietary phospholipids and proteins

37
Q

As the large fat emulsion globules enter the small intestine what are they coated with?

A

bile salts which leads to greater emulsification of the fat

38
Q

The addition of bile salts to the large fat globules makes___.

A

mixed micelles

and increases the number of triglycerides exposed to the action of pancreatic lipase

39
Q

Bile salts are also necessary for the absorption of ____

A

other dietary lipids, such as cholesterol and fat soluble vitamins

40
Q

What is the function of pancreatic lipase?

A

In the sm. intestine lumen, it binds to the surface of fat emulsion droplets and cleaves triglycerides into 2 FA anions and one 2-monoacylglycerol molecules

41
Q

Where is Colipase produced, secreted and activated by?

A

pancreas, pancreas, trypsin

42
Q

What is the function of collapse?

A

a co-enzyme that functions to maintain the activity of pancreatic lipase in the presence of bile salts

43
Q

Fat malabsorption can result from ____.

A

pancreatic failure, lack of bile salts (from biliary obstruction) or extensive intestinal diseases, steatorrhea (fatty stool)

44
Q

Where does chemical distention of nucleic acids occur?

A

small intestine

45
Q

What do pancreatic nucleases consist of?

A

DNases, RNases, exonucleases, endonucleases

46
Q

What is the function of pancreatic nucleases?

A

Break down of nucleic acid into monomeric nucleotides
DNA–> deoxy-ATP, deoxy-GTP, TTP, deoxy-CTP
RNA–> ATP, UTP, CTP, GTP

47
Q

Name two brush border enzymes used for nucleic acid digestion.

A

Phosphatases and nucleosidases

48
Q

What is the function of phosphatase?

A

breaks down nucleic acids into nucleotides (phosphate group + nucleosides)

49
Q

What is the function of nucleosidases?

A

breaks down nucleic acids into ribose/deoxyribose + nitrogenous bases

50
Q

What is dietary fiber?

A

plant polymers that are resistant to human digestive enzymes

51
Q

How is dietary fiber beneficial?

A

helps move food along the GI tract by providing bulk

52
Q

Dietary fiber can be broken down by colonic bacteria to produce………..

A

a flammable gas and acids

53
Q

Name two dietary fibers which are found in beans/peas that are broken down by colonic bacteria.

A

Raffinose and stachyose and are alpha 1-6 galactosides
which can cause flatulence from the produced gas, abdominal discomfort from the produced acids and diarrhea from their osmotic activity.

Physiology (2 decks)

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