Macro and micronutrients: digestion Flashcards
What are the 3 macronutrients that we need in our diets to maintain homeostasis?
1 - carbohydrates
2 - proteins
3 - fats
What is hydrolysis?
- breakdown of chemical bonds holding molecules together
- H+ and oxygen are added to the 1st carbon on one glucose
- the spare H+ from H2O is added to the 4th carbon on the 2nd gluocse
- the reactant is H2O which breaks down bonds in food
Within carbohydrates, starch is held together by 2 forms of glucose polymers, what are these polymers called?
1 - amylose
2 - amylopectin
Within carbohydrates, starch is held together by 2 forms of glucose polymers that hold carbohydrates together. Once of them is amylose, what is this?
- a polysaccharide made of α-D-glucose units
- bonded to each other through α(1→4) glycosidic bonds
- forms a linear structure
Within carbohydrates, starch is held together by 2 forms of glucose polymers that hold carbohydrates together. One of them is amylopectin, what is this?
- polysaccharide made of α-D-glucose units
- bonded to each other through α(1→4 and 1→7) glycosidic bonds
- forms a branched structure
What is the main enzyme in the oral cavity that begins digestion of carbohydrates in the oral cavity?
- α- amylase
- hydrolysis of α1-4 glycosidic bonds in starch
- forms maltose, maltotriose, and α–dextrins
Maltose, maltotriose, and α–dextrins are the products of hydrolysis of α1-4 glycosidic bonds in the oral cavity. What is maltose?
- a sugar made out of two glucose molecules bound together
Maltose, maltotriose, and α–dextrins are the products of hydrolysis of α1-4 glycosidic bonds in the oral cavity. What is maltotriose?
- a trisaccharide consisting of three glucose molecules linked with α-1,4 glycosidic bonds
Maltose, maltotriose, and α–dextrins are the products of hydrolysis of α1-4 glycosidic bonds in the oral cavity. What are α–dextrins ?
- mixtures of linear α-(1,4)-linked D-glucose polymers starting with an α-(1,6) bond
Does any starch digestion take place in the stomach and what dictates this digestion?
- no digestion in the stomach
- acid pH inhibits amylase
Once starch reaches the small intestines, digestion begins again. There are 2 methods for starch to be digested in the small intestines, what are these?
1 - pancreatic secretions of α-amylase hydrolysis of α1-4 glycosidic bonds.
2 - enzymes present in the villi brush border
- maltase: hydrolysis of maltose
- sucrase: hydrolysis α1-4 glycosidic bonds and α1-6 glycosidic bonds
Once carbohydrates have been digested sufficiencly in the small intestines, what is left that can be easily absorbed?
- glucose
Once carbohydrates have been digested sufficiencly in the small intestines, glucose is the final product that can easily absorbed. How is glucose absorbed into the enterocytes at the apical (lumen surface)?
- use the Na+ / glucose transporter
- also called sodium-glucose co-transporter-2 (SGLT2)
- Na+ moves down concetration gradient
- glucose is taken against its concentration gradient
Once glucose has entered the enterocytes, how does it leave and enter the blood stream?
- transporter called Glucose transporter 2 (GLUT-2)
Why is the Na+ / K+ ATPase pump on the basolateral membrane important in glucose transport?
- Na+ is removed from enterocytes leaving a low Na+ concentration
- Na+ in lumen then moves down the concentration gradient into the enterocytes
- allows glucose to follow Na+
In addition to providing energy for the body fats also serve an important process that helps vitamins to be absorbed. What are the vitamins that require fat to be absorbed?
- ADEK
- vitamins A, D, E and K
In the stomach, in addition to lingual lipase that remains from the saliva, what other enzyme hydrolyses triglycerides into fatty acids and diglycerides?
- gastric lipase secreted by chief cells
The small intestines is is the primary site for absorption of fats. How does bile help with fat absorption and digestion?
- bile acts as an emulsifier
- emulsification ensures pancreatic lipase can access triglycerides
- also converts large fat globules into smaller fat globules
Fats can be absorbed and transported across the micro-villi by 2 processes, what are these?
- transport in micelles
- monoglycerides and fatty acids passively diffuse and via fatty acid transporter protein in plasma membrane
Once fats are absorbed into the enterocytes of the small intestines, where are they transported to within the enterocytes?
- endoplasmic reticulum and latterly the Golgi
- processed into triglyceride
- triglycerides are then added to chylomicrons with cholesterol and lipoproteins
Once fats have been processed inside the endoplasmic reticulum and golgi inside the enterocytes and processed into the chylomicrons, what happens to the chylomicrons?
- exocytosed via Golgi vesicles
- exocytocic vesicles are transported to the basolateral aspect of the enterocyte into the lacteal (small lympharic vessels)
- travel through lymphatics and into liver
How are peptides held together to form proteins?
- peptide bonds
In the stomach, once the low pH has denatured the proteins allowing access to peptide bonds, what does the stomach secrete to begin digestion and what cells secrete this?
- chief cells secrete pepsin
- pepsin creates oligopeptide chains
Once pepsin has hydrolysed proteins into oligopeptide chains, what enzymes in the small intestines continue the digestion of protein?
1 - trypsin
2 - chymotrypsin
What do trypsin and chymotrypsin hydrolyse proteins into, that allows their absorption into the enterocytes?
- tripeptides
- dipeptides
- individual amino acids
What ion is the absorption of amino acids dependent on?
- Na+
- Na+ binds to amino acids
- sodium-dependent amino acid transporters undergo a confirmational change
- Na+ and amino acid are deposited into enterocytes
