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Nutrition > Lecture 5 Part 1 > Flashcards

Lecture 5 Part 1 Flashcards

1
Q

what are the roles of GIT secretions

A
  1. lubricate and protect through saliva and mucus
  2. alter pH
  3. things that do digestion, enzymes
  4. things that assist with digestion, bile
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2
Q

why does the GIT need to be protected through saliva and mucus

A
  • so don’t tear holes in GIT
  • easier swallowing
  • protect pH so no ulcers
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3
Q

what are some examples of enzymes that alter pH

A
  • HCl in stomach to create acidic
  • bile salts in SI to make basic
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4
Q

how does bile assist with digestion

A

emulsify fats so they are more easily digested

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5
Q

what is special about the digestive enzymes

A
  • very specific in target substrate
  • very specific in where in substrate they attach and react
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6
Q

what is an enzyme

A
  • substance produced by living organisms that acts as catalyst to bring about specific reaction
  • breaks bonds
  • proteins
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7
Q

what are the ways to describe an enzyme

A
  • source (ex: salivary amylase)
  • substrate
  • end product
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8
Q

where is the location of enzymes and microbes in ruminants

A
  • microbial fermentation in rumen
  • followed by digestive enzyme action in small intestine
  • ruminants live off what microbes produce
  • collective work of enzymes
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9
Q

location of enzymes and microbes in non-ruminant

A
  • digestive enzymes attack feed prior to microbial fermentation
  • enzymes working before fermentation
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10
Q

benefits of microbes in ruminants

A
  • microbial fermentation allows cattle to thrive on fibrous feed
  • high quality dietary protein & starch degraded
  • low quality dietary protein improved by microbes
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11
Q

where in the body are the most nutritionally significant enzymes produced

A

pancreas and walls of small intestine

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12
Q

why in some species are the salivary enzymes present but not important

A

because the enzymes are rapidly denatured in stomach

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13
Q

what does cavital mean

A

secreted
- produced in one area and then to work in another

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14
Q

what are some cavital enzymes

A
  • salivary
  • gastric
  • pancreatic
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15
Q

what does intestinal mean

A
  • not secreted
  • in intestine
  • imbedded within a cell or brushed border
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16
Q

what are some intestinal enzymes

A
  • membrane (brush border)
  • intracellular (mucosal cells)
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17
Q

what does low pH in stomach do to enzymes

A

denature

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18
Q

what are the types of enzymes

A
  • carbohydrase
  • proteolytic
  • lipolytic
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19
Q

carbohydrase

A
  • breaking carbs
  • most generic
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20
Q

what are the two kinds of carbohydrase

A
  • amylolytic: digest starch and simple sugars
  • cellulytic: digest cellulose and other nonstarch polysaccharides
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21
Q

polysaccharides

A

breaks down cellulose

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22
Q

amylolytic

A
  • source= salivary/pancreatic
  • cleaves the alpha 1, 4 glycosidic bonds
  • cavital glycosidase
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23
Q

glycosidase

A

enzyme that breaks bonds between 2 carbons

24
Q

what does amylase digest

A

amylose into glucose

25
Q

lactase digests

A

lactose into glucose and galactose

26
Q

sucrase digests

A

sucrose into glucose and fructose

27
Q

mannase digests

A

mannose into glucose

28
Q

what is intestinal glycosidases

A
  • part of brush border
  • not secreted
  • source= imbedded in cell
29
Q

what is special for cellultyic enzymes

A
  • only microbes produce this enzyme
30
Q

what do mammals need to assist with to digest structural polysaccharides

A

microbes

31
Q

why is sucrase not found in ruminants

A

microbes break sugar down first so no sugars reach intestine
- must take into consideration amount included in milk replacer

32
Q

why is pancreatic amylase production low in ruminants

A

microbes break starch down first so not starch will reach intestine, so don’t need to make much of this enzyme

33
Q

proteolytic

A
  • secreted as proenzymes
  • activated within lumen of stomach or SI
34
Q

proenzymes

A
  • zymogens
  • secreted from cells but have to interact with something to activate it
35
Q

how do zymogens work

A

part of protein blocks active site of enzyme, which cleaves off the peptide and activates enzyme

36
Q

cavital and intestinal peptidases

A

cavital
- breaking peptides
- gastric pepsin
- pancreatic trypsin, chymotrypsin, carboxypeptidase

intestinal
- aminopeptidase
- dipeptidase
- tripeptidase

37
Q

what is the inactive form of enzyme

A

zymogen or proenzyme

38
Q

why is regulation need for turning off and on enzymes

A

so too much or too little is used

39
Q

pepsin

A
  • relatively inactive except at pH below 3.5
  • relatively inactive in young ruminants
  • attacks peptide bonds involving aromatic amino acid
40
Q

why is it important that Pepsin in inactive in young ruminants

A
  • colostrum
  • gut is open
  • short window of time where passage of antibodies can occur
41
Q

Rennin

A
  • enzyme that breaks down proteins
  • produced by chief cells
  • coagulates milk
  • control flow of curd from abomasum to small intestine
  • most active in neonate and replaced by pepsin
42
Q

what is the main role of rennin

A

coagulate milk
- makes it a semi sold so passage rate is slower
- gives body more time for digestion

43
Q

trypsin

A

acts on peptide linkages involving carboxyl group

44
Q

chymotrypsin

A

most active on phenylalanine, tyrosine, and tryptophan

45
Q

trypsin + chymotrypsin=additive

A
  • work on series of different bonds
  • hydrolyze interior bonds
  • endopeptidases
46
Q

those that act on terminal amino acids

A

exopeptidases

47
Q

bile

A
  • role in digestion
  • contains salts that are recirculated
  • provides alkaline pH in SI
  • prepares fats for absorption
  • serves as route for excretion of metallic elements, inactivated hormones, etc.
48
Q

what are bile pigments responsible for

A

color of bile and urine and feces

49
Q

lipolytic

A
  • pancreatic lipase (hydrolyzes bonds between 1 and 3 fatty acid)
  • intestinal lipase
  • aided by bile
50
Q

triglyceride

A

3 fatty acids that attach to glycerol backbone

51
Q

esterase

A
  • break Esther bonds
  • phospholipase
  • cholesterol esterase
52
Q

pancreatic lipase

A
  • hydrolyzes fatty acids in 1 and 3 position of triglycerides
  • produce free fatty acids and 2-monoglycerides
53
Q

effect of age on carbohydrase activity in swine

A

birth to 3 weeks
- lactase increases not induced
- amylase, maltase, sucrase low and not inducible

3 to 5 weeks to adult
- lactase may or may not decrease
- amylase, maltase, sucrase induced and increased

54
Q

not induced

A

pre-programmed by body to do what is supposed to do
- stimulus not needed

55
Q

inducible

A

stimulus needed and body will respond and produce enzyme

56
Q

age affect in ruminants

A

0 to 3 weeks
- lactase high
- other enzymes low
- inducible

3 to 8 weeks
- rumen and microbes starting to develop
- lactase induced
- amylase and maltase induced
- no sucrase

8 weeks (functional rumen)
- lactase inducible
- amylase and maltase activity limited
- no sucrase

57
Q

why are amylase, maltase, and sucrase low or not present in adult ruminants

A

microbes are taking care of staches and sugars first, so body doesn’t need to spend energy on digesting or creating anatomy for these

Nutrition (29 decks)

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