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HUBS 192 > Lecture 26: Chemical Digestion > Flashcards

Lecture 26: Chemical Digestion Flashcards

1
Q

What are the 3 main nutrients that undergo chemical digestion?

A
  • Carbohydrates (Sugars)
  • Proteins
  • Lipids (Fats)
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2
Q

Whare are carbohydrates an important source of?

A

Energy

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3
Q

How are carbohydrates stored?

A

Polysaccharides

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4
Q

What is a polysaccharide?

A

Large complex chain of monosaccharides

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5
Q

What is glucose an example of?

A

A monosaccharide

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6
Q

What is starch a long chains of?

A

Glucose

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7
Q

What are the long chains of glucose connected by in starch and glycogen?

A

alpha 1-4 glycosidic bonds

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8
Q

What are 3 examples of disaccharides?

A
  • Sucrose
  • Lactose
  • Maltose
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9
Q

What is Sucrose made of?

2

A
  • Glucose

- Fructose

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10
Q

What is Lactose made of?

2

A
  • Glucose

- Galactose

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11
Q

What is Maltose made of?

A

2 Glucose

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12
Q

What do we ingest a limited amount of?

A

Monosaccharides e.g. glucose

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13
Q

Proteins are not a source of what?

A

Energy

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14
Q

What are proteins required for?

A

Amino acids

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15
Q

How many amino acids do we have?

A

21

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16
Q

How many amino acids can we synthesise?

A

12

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17
Q

How do we acquire the amino acids that can’t be synthesised?

A

Through our diet

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18
Q

What are 2 sources of protein?

A
  • Diet

- Endogenous proteins

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19
Q

What can proteins be secreted into the intestine as?

2

A
  • Enzymes

- Immunoglobulins

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20
Q

What is the structure of ingested amino acids?

A

Long chains of amino acids connected by peptide bonds

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21
Q

Is fat essential to our diet?

A

No

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22
Q

What is fat an important source of?

A

Energy

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23
Q

What do lipids do to gastric emptying?

A

Slow it down

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24
Q

What are triglycerides?

A

Glycerol back bone with 3 fatty acids attached

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25
Q

what is a short chain fatty acid?

A

< 6 carbons

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26
Q

what is a medium chain fatty acid?

A

6 to 12 carbons

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27
Q

what is a long chain fatty acid?

A

12 to 24 carbons

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28
Q

Why do we need chemical digestion?

A

Ingest nutrients in the form of large complex molecules

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29
Q

What can we only absorb nutrients as?

A

Small molecules

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30
Q

What does chemical digestion do to the size of nutrients?

A

Reduces their size to allow them to be absorbed

31
Q

Where does chemical digestion occur?

A

On the surface of food particles

32
Q

What does mechanical digestion do?

A

Breaks up food increasing its surface area available for chemical digestion

33
Q

What does chemical digestion utilise?

A

digestive enzymes

34
Q

What is the equation that shows digestive enzymes are organic catalysts?

A

E + S -> ES -> E + P

35
Q

How are digestive enzymes very specific?

A

They have different enzymes for different substrates

36
Q

Each enzyme has a particular what?

A

pH that it works optimally at

37
Q

What type of pH do salivary enzymes like?

A

Alkaline

38
Q

What type of pH do gastric enzymes like?

A

Acidic

39
Q

What type of pH do small intestinal enzymes like?

A

Alkaline

40
Q

What are the 2 stages of chemical digestion?

A
  • Luminal digestion

- Contact digestion

41
Q

What does luminal digestion involve?

A

Enzymes being secreted into the lumen

42
Q

What do the Salivary glands, Stomach and Small Intestine secret into the lumen respectively?

A
  • Salivary amylase
  • Pepsin
  • Pancreatic enzymes
43
Q

What are the pancreatic enzymes released by the small intestine during luminal digestion?
(5)

A
  • Pancreatic amylase
  • Trypsin
  • Chymotrypsin
  • Carboxypeptidase
  • Lipase
44
Q

Where does contact digestion occur?

A

In the small intestine

45
Q

What does contact digestion do?

A

Completes digestion before absorption

46
Q

What does contact digestion involve?

A

Enzymes produced by enterocytes which are attached to the brush border

47
Q

What happens during the chemical digestion of carbohydrates in the luminal digestion phase?

A

Salivary and pancreatic amylase convert polysaccharides into oligosaccharides and down further into disaccharides

48
Q

What happens during the chemical digestion of carbohydrates in the contact digestion phase?

A

Disaccharides are converted to monosaccharides

49
Q

What are the enzymes involved in breaking down disaccharides to monosaccharides during contact digestion?
(3)

A
  • Sucrase
  • Lactase
  • Maltase
50
Q

What are the enzymes Sucrase, Lactase and Maltase attached to?

A

The brush border

51
Q

What does pepsin in the stomach trypsin, chymotrypsin and carboxypeptidase in the small intestine secreted by the pancreas do during luminal digestion of proteins?

A

Converts proteins to polypeptides

52
Q

What does contact digestion of proteins involve?

A

Peptidases

53
Q

What do many types of peptidases for contact digestion of proteins attach to?

A

The brush border

54
Q

What do peptidases of contact digestion of proteins do?

A

Convert polypeptides into individual amino acids

55
Q

Where does chemical digestion of fats occur?

A

In the lumen of the small intestine

56
Q

What is the main digestive enzyme involved with chemical digestion of fats?

A

Pancreatic lipase

57
Q

What have minor roles in the chemical digestion of fats?

2

A
  • Lingual lipase

- Gastric lipase

58
Q

What is the problem for lipid digestion?

A

Digestive enzymes dissolve in water but fats aren’t water soluble

59
Q

What are the 4 main stages of chemical digestion of fats?

A
  • Emulsification
  • Stabilisation
  • Digestion (Hydrolysis)
  • formation of micelles
60
Q

What does motility of emulsification do?

A

breaks up lipid droplets into small droplets increasing surface area

61
Q

Where does simple emulsification occur and what is performed?

A

Stomach and performs retropulsion

62
Q

Where does more complex emulsification occur and what is performed?

A

Small intestine and performs segmentation

63
Q

What do bile salts do?

A

Stabilise fat droplets which result from emulsification in the small intestine

64
Q

Where does stabilisation of lipids occur?

A

Small intestine

65
Q

What are bile salts secreted by?

A

Liver

66
Q

Where are bile salts concentrated?

A

Gallbladder

67
Q

When and where are bile salts releases?

A

With the arrival of food into the small intestine

68
Q

How can the structure of bile salts be described?

A

Hydrophobic (water hating side) and a charged hydrophilic (water loving side)

69
Q

Where does hydrolysis of lipids occur?

A

In the small intestine at the surface of the emulsion droplets

70
Q

What does hydrolysis of lipids involve?

2

A
  • Lipase

- Cofactor colipase

71
Q

What are lipase/cofactor colipase secreted by?

A

pancreas

72
Q

What does colipase do?

A

Anchors lipase to the surface of droplets

73
Q

What does lipase convert triglyceride to?

2

A
  • Monoglyceride

- Free fatty acids

74
Q

What occurs during the formation of micelles in fat digestion?

A

The products of fat digestion are kept in solution through the formation of micelles

HUBS 192 (38 decks)

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