Lipids: Digestion, Absorption, Transport

Question 0

Describe how each lipid is digested and absorbed in the body, distinguishing between physical and chemical digestion

Answer 0

12

Question 1

Describe the lipid composition of food

Answer 1

1

Question 2

Describe the substrates, enzymes, and products for lipid digestion in the mouth and stomach.

Answer 2

1

Question 3

Explain the role of emulsification in hydrolysis of triglycerides by lipases. Include examples of the factors that emulsify fat.

Answer 3

1

Question 4

Explain the relationship b/t dietary fat, gastric emptying and satiety

Answer 4

1

Question 5

Describe the composition of the fat that enters the small intestine after being digested in the stomach. Explain how it is different from it’s pre-digestion form.

Answer 5

1

Question 6

Describe the processes of mechanical and chemical digestion in the small intestine, including the respective role of gallbladder and pancreas. In your description, discuss the substrates, enzymes, and products, and endocrine factors that regulate the process.

Answer 6

1

Question 7

Describe the relationship b/t pancreatic lipase and bicarbonate in the digestion of lipids

Answer 7

1

Question 8

Describe the difference b/t lingual, gastric, and pancreatic lipases as far as their specificity and the products they make from triglycerides.

Answer 8

1

Question 9

Describe thhe processes of chemical digestion of phospholipids and cholesterol esters, including the substrates, enzymes and products

Answer 9

1

Question 10

List the final products of lipid digestion and describe1 the sources of each

Answer 10

1

Question 11

Describe micelle and its components

Answer 11

12

Question 12

Explain how micelle formation is influenced by bile, digestive churning, and the molecular characteristics of the different lipids

Answer 12

1

Question 13

Describe the “unstirred” layer and how it influences lipid absorption

Answer 13

1

Question 14

Explain how micelles facilitate absorption of their component lipids across the unstirred layer

Answer 14

1

Question 15

Explain the mechanisms by which each of the micelle’s lipid components is absorbed across the apical and basolateral membranes of the enterocyte

Answer 15

1

Question 16

Discuss how absorption of short and medium chain fatty acids differs from absorption of long chain fatty acids

Answer 16

1

Question 17

Explain how non-esterified fatty acids are transported in the blood

Answer 17

1

Question 18

Describe the enterohepatic circulation of bile salts

Answer 18

1