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HUBS192 > lecture 26 > Flashcards

lecture 26 Flashcards

1
Q

what are the main nutrients that undergo chemical digestion?

A

Carbohydrates (sugars)
Proteins
Lipids (fats)

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2
Q

How many carbs do we consume per day?

A

250-800gm per day

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3
Q

What is the most common source of starch?

A

Carbohydrates

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4
Q

What is the most common source of glycogen?

A

Carbohydrates

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5
Q

What kind of saccharide is glucose?

A

Monosaccharide

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6
Q

Starch and glycogen are long chains of glucose joined by?

A

alpha 1-4 glycosidic bond

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7
Q

Sucrose breaks into?

A

Glucose and fructose

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8
Q

Lactose is a combination of?

A

Glucose and galactose

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9
Q

Maltose is a combination of?

A

Glucose and glucose

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10
Q

Key disaccharides in our diet?

A

Sucrose
Lactose
Maltose

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11
Q

Are proteins are source of energy?

A

No

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12
Q

Proteins are required for what?

A

Source of amino acids (building blocks)

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13
Q

how many amino acids can be synthesised by our bodies?

A

12

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14
Q

How much of our protein comes from our diet?

A

50%, the rest come from endogenous proteins

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15
Q

What are endogenous proteins?

A

Proteins secreted into intestine from enzymes and immunoglobulins

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16
Q

Are lipids essential for our diet?

A

no

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17
Q

Lipids are important source of what?

A

Energy

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18
Q

Lipids are an important source of what type of vitamins?

A

Fat soluble vitamins A,D,E,K

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19
Q

Lipids have slow what?

A

Gastric emptying

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20
Q

Lipids are mainly made up of what?

A

Tyglycerides, a glycerol back bone with 3 fatty acids attached

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21
Q

What is a short chain fatty acid?

A

<6 carbons

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22
Q

What is a medium chain fatty acid?

A

6-12 carbons

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23
Q

What is a long chain fatty acid?

A

12-24 carbons

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24
Q

Why do we need chemical digestion?

A

ingest nutrients in form of large complex molecules

can only absorb nutrients as small molecules

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25
Q

Where does chemical digestion occur?

A

at the surface of food particles

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26
Q

Are digestive enzymes intra or extracellular?

A

Extracellular

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27
Q

Do enzymes and substrates require specificity?

A

Yes they have to be specific

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28
Q

what does amylase break down?

A

Carbohydrates

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29
Q

Why can’t we digest cellulose?

A

They have beta 1-4 glycosidic bonds and amylase can’t break it down

30
Q

Optimal pH for salivary enzymes?

A

Alkaline

31
Q

Optimal pH for gastric enzymes?

A

acidic

32
Q

Optimal pH for small intestine?

A

alkaline

33
Q

Stage one of chemical digestion?

A

luminal digestion

34
Q

Initial chemical digestion involves enzymes being secreted into where?

A

lumen

35
Q

What do salivary glands secrete for chemical digestion?

A

Salivary amylase

36
Q

What does the stomach secrete?

A

pepsin

37
Q

what does the small intestine secrete?

A

pancreatic enzymes

38
Q

what are pancreatic enzymes?

A 
pancreatic amylase
trypsin 
chymotrypsin 
carboxypeptidase 
lipase
39
Q

stage two of chemical digestion?

A

Contact digestion

40
Q

Where does contact digestion occur?

A

small intestine

41
Q

Contact digestion involves enzymes produced by?

A

enterocytes and attached to brush border of enterocytes

42
Q

Key enzymes for carbohydrate breakdown?

A

salivary and pancreatic amylase

43
Q

polysaccharides are converted into what?

A

oligosaccharides and disaccharides

44
Q

During contact digestion disaccharides are converted to?

A

monosaccharides

45
Q

Contact digestion involves the enzymes?

A

sucrase
lactase
maltase

46
Q

where are the enzymes that are involved in contact digestion?

A

bound to brush border

47
Q

Cleaving of pepsinogen only occurs when?

A

at low pH

48
Q

What converts proteins into polypeptides?

A

pepsin
trypsin
chymotrypsin
carboxypeptidase

49
Q

Contact digestion converts polypeptides into?

A

individual amino acids

50
Q

site of action where proteins are turned into large polypeptides?

A

stomach

51
Q

site of action where large polypeptides are turned into small poly/peptides?

A

small intestine

52
Q

Chemical digestion of lipids only occurs where?

A

in lumen of small intestine

53
Q

Chemical digestion of lipids doesn’t involve what type of digestion?

A

Contact digestion

54
Q

what is the main digestive enzyme for lipids?

A

pancreatic lipase

55
Q

Which enzymes have a minor role is chemical digestion of lipids?

A

lingual lipase and gastric lipase

56
Q

What is the problem with lipid digestion?

A

digestive enzymes are dissolved in luminal fluid

57
Q

why do lipids require a more complex digestion process?

A

lipids (fats) are insoluble in water

58
Q

Stages of chemical digestion of fats?

A

emulsification
stabilisation
digestion
formation of micelles

59
Q

What stabilises formation of small droplets?

A

bile salts

60
Q

What breaks up liquid lipid droplets?

A

motility, retropulsion in stomach and segmentation in small intestine

61
Q

where does stabilisation occur?

A

small intestine

62
Q

What does stabilisation involve?

A

bile salts that are secreted by liver

63
Q

when are bile salts released into small intestine?

A

with arrival of food

64
Q

how do bile salts stabilise emulsified drops?

A

by having a hydrophobic and hydrophilic side

65
Q

what does hydrolysis involve?

A

lipase and cofactor colipase

66
Q

where are lipase and cofactor colipase secrete from?

A

pancreas

67
Q

what does colipase do?

A

anchors lipase to surface of droplet

68
Q

what does lipase do?

A

convert triglycerides to monoglycerides and free fatty acids

69
Q

Are monoglycerides and long chain fatty acids soluble?

A

no they are insoluble

70
Q

what do micelles do?

A

keep insoluble lipid products in solution

71
Q

what are micelles?

A

small droplets consisting of 20-30 molecules of:
bile salts
fatty acids
monoglycerides

HUBS192 (38 decks)

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