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1
Q

What are the functions of the gut (5)?

A 
Digestion of food
Absorption of nutrients
Excretion of waste
Prevention of invasion by pathogens
Contains microbiome
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2
Q

What is the difference between fermentation and digestion?

A

Fermentation is bacterial and yeast based

Digestion is enzymatic

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3
Q

What needs to be regulated in the gut?

A
  1. Contraction of smooth muscle
  2. Secretion of digestive enzymes and solvents
  3. Water re-absorbtion
  4. Coordinate widely separated regions.
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4
Q

Why is it important for the gut to control smooth muscle contractions?

A

1) mixing/segmentation mixes water, enzymes, food 2) peristalsis propels contents

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5
Q

Why is it essential to control secretion of digestive enzymes and solvents

A

b. Regulate secretion of digestive enzymes and the solvents they require for proper function
i. Water into GI lumen → essential as digestive enzymes are water soluble [10L in, 9.9L reabsorbed]
1. If this process fails → diarrhoea or constipation (18 hours for death cf. 3 days for kidney)
ii. Bile from gall bladder

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6
Q

What is it important to control water re-absorbtion

A

prevent dehydration

9.9L secreted into the gut needs to be recycled

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7
Q

What is it important to coordinate coordinate the separate regions of the gut?

A

Need to properly regulate in order to regulate gastric emptying and ensure appropriate absorption of nutrients and re-absorption of water

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8
Q

What nervous system acts at a local level to regulate contractile activity and secretion of water and electrolytes?

A

The ENS and the Interstitial cells of Cajal

They also have the basic elements required to produce complex motor programs

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9
Q

What is the Enteric nervous system?

A

It is the intrinsic NS of the gut, component of the ANS, it has many neurons (more than the spinal cord)

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10
Q

What is the myenteric plexus?

A
  1. Myenteric plexus → between longitudinal and circular muscle layers
    a. Provides motor innervation to both muscular layers
    b. Has both parasympathetic and sympathetic input
    c. It is the major nerve supply to the gastrointestinal tract and controls GI tract motility
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11
Q

What is the submucosal plexus?

A
  1. Submucosal plexus secretes NPY and ACh (immunoreactive) → It is found beneath circular muscle
    a. Present from esophagus to anus; only neuron cell bodies from pylorus to anus
    b. Neurons control movement of water and electrolyte across gut
    c. Cells grouped together in smaller ganglia connected by nerve trunks
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12
Q

What is the role of the endocrine cells of the gut?

A

Signal from intestinal mucosa to ancillary organs like brain, pancreas and gall bladder

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13
Q

How does the intestinal mucosa act as an endocrine organ?

A

i. Intestinal mucosa is largest endocrine organ → hormone release → local regulation at a paracrine level to activate ENS, endocrine systems acting on peripheral organs and CNS (appetite / satiety)
ii. Essential for 1) secretion of enzymes and solvents into intestinal lumen 2) appetite regulation

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14
Q

What are MUCOSAL ENTEROENDOCRINE (EE) CELLS?

A

Endocrine cells in the mucosa
Many types defined by mediators they contain eg. 5HT containing EC cells (CCK, secretin, somatostatin, glucagon like peptides 1,2)

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15
Q

What are Enterochromaffin like-cell (ECL)?

A

contain and release histamine [stomach acid secretion]

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16
Q

What is the role of serotonin in the GIT?

A

SEROTONIN → 90% located in the gut with EC cell; controversial role
a. Serotonin acts as sensory intermediate in the gut lumen → activation of nerve signals to the brain through primary afferent neurons AND ENS activation

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17
Q

What do the vago-vagal reflex pathways do?

A

Coordinate movements in upper GI tract

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18
Q

What are the specific roles of the Vegus in the upper GIT?

A

1) control of swallowing ie. esophagus
2) acid secretion in stomach
3) coordinates contractions of stomach + duodenum

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19
Q

What type of neurons does the vegus nerve trunk contain?

A

10% of efferent to upper GIT. + 90% of sensory (primary afferent) axons to brain

  1. Pathways that control the upper intestine involve substantial feedback going up from the stomach to the brain and then back again down the efferents to regulate function
  2. Final behavior is produced because the vagus modulates the activity of the enteric NS locally within the regions that are involved (regulating complex circuitry going on in the periphery)
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20
Q

What mediates the intestino-intestinal reflexes?

A
  1. Some mediated by Vagus
    a. Likely to be excitatory
  2. Others via Dorsal root ganglia and spinal cord
    a. Likely to be inhibitory (spinal cord – sympathetic)
  3. Viscero fugal neurons: (enteric Neurons)
    a. Cell bodies within the intestine
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21
Q

What are the intestino-intestinal reflexes?

A

3) project from GIT to pre-vertebral sympathetic ganglia and produce reflex inhibition of proximal regions when distal regions are distended (e.g. distention of colon  inhibits motor activity in SI = reduced SM contraction and secretory activity

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22
Q

What is the CNS role in the GIT

A
  1. anticipation,
  2. mood,
  3. activity:
  4. e.g. nervous/anxious/fear/stress butterflies, increased bowel movements.
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23
Q

What is the role of vagal and sympathetic input?

A

Vagal and sympathetic input usually modulate enteric neural circuits

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24
Q

What is the role of GI hormones?

A

Many GI hormones excite enteric neurons and extrinsic sensory neuron terminals via a paracrine action before entering blood stream

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25
Q

What is the role of interstitial cells of cajal?

A

act as pacemakers in the muscle = act largely independently of neural activity

i. Neural activity superimposes a level of excitation or inhibition that controls whether muscle contracts
ii. In the stomach they play dominant role in propulsion of material HOWEVER (although still important) in the intestine the myenteric plexus plays a more major role than ICC cells

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26
Q

What is the cephalic phase of eating?

A

a. Cephalic phase = triggered by sight, smell + taste [PRIOR to it entering mouth]
i. Causes salivation, gastric acid (30%) and pepsin secretion and relaxation of gastric corpus and fundus
ii. Operates via vagus (initiated in the cerebral cortex) NB. Salivation controlled by via vagus + SNS
iii. Sets up stomach to store food and begins the barrier function of the GIT

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27
Q

How is acid/pepsin secretion controlled?

4 different mediators interact

A

i. Acetylcholine from enteric neurons excited by vagal efferent neurons [activates parietal + chief]
ii. Gastrin from G cells in antrum and duodenum (also controlled by the vagus)

iii. Histamine from ECL cells excited by ACh from ENTERIC neurons
1. Inhibited by somatostatin from local D cells and duodenal D cells

iv. Somatostatin inhibits 1) parietal cells 2) G cells → role in protecting duodenum preventing ulcer
1. D cells stimulated by acid in duodenum and by gastrin (also reduces gastric emptying)

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28
Q

What happens during swallowing?

A

= chewed food swallowed and propelled by peristalsis along esophagus to stomach [VAGUS ONLY]

i. Upper and lower esophageal sphincters open and close at relevant times = opens when food arises
ii. Lowe esophageal sphincter is normally held closed to prevent reflux → chronic failure of this process is called GERD/GORD → erosion of esophageal mucosa → achalasia

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29
Q

What happens after chewed food enters the stomach?

A

i. Fundus and corpus (body) of stomach relax to accommodate the volume of food swallowed
1. Leads to distension, which activates enteric and vago-vagal reflexes
2. More acid and pepsin are secreted as a result of distension (other 2/3)

ii. Pacemaker activity propagates from corpus to antrum causing ripples of constriction to propagate towards pylorus (becoming stronger towards antrum) MAINLY due to ICC (slightly due to ENS)

iii. Food enters antrum → reflex inhibition of acid secretion in corpus
1. Strong constrictions resulting from large pacemaker potentials propagating from corpus to pylorus drive food towards this closed sphincter → grind it to produce chyme
2. Acid, protease and mechanical activity cause components of food to separate, liberating fat
3. Fat floats to top of stomach – fundus – forming a separate layer (leaves slowest)
4. Continual grinding in presence of protease converts food into a dilute paste
a. Diluted heavily by water in the stomach (secreted as part of acid secretion process)
5. Pylorus opens briefly, relaxation due to activity of enteric neurons that control the contractility of the pylorus (sphincter at distal end of the stomach)
a. Coordination between antrum, pylorus and duodenum in both directions through enteric nervous system + probably hormones as well (notably gastrin)
6. Squirt of food mixed with acid and pepsin enters duodenum (very dilute)
a. Initially high in protein + carbohydrate + low in fat, later high in fat

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30
Q

Tell me something about BAT

A

Same embryological origin as muscle - lots of mitochondria and uncoupling protein 1 (Energy is dissipated as heat)

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31
Q

How efficient are humans?

A

About 20% efficient - the rest is dissipated as heat

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32
Q

How does one measure energy expenditure?

A 
Doubly labelled water (gold standard)
Oxygen consumption
Heart rate-based estimation of VO2
Activity monitors
Population based algorithms
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33
Q

What are some determinants of energy expenditure?

A 
Adrenaline, thyroid hormones
Muscle mass and oxidative capacity
Exercise/physical activity levels
Non-exercise activity thermogenesis
Shivering thermogenesis
Brown fat?
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34
Q

How was BAT first discovered?

A

PET - using radioactively labelled glucose

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35
Q

What are some determinants of energy expenditure

A

Biology
Environment
Government policy
Global

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36
Q

What is the hormone which stimulates the sensation of hunger?

A

Ghrelin

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37
Q

What hormones are secreted by the gut and signal satiety?

A

CCK
Oxyntomodulin
GLP-1
PYY

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38
Q

What hormone is secreted by adipose tissue and signals satiety (more long term)

A

Leptin

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39
Q

What hormones are secreted by the pancreas and signal satiety?

A

Amylin
Insulin
PP

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40
Q

What do obesity drugs largely target?

A

CNS (i.e. attempt to regulate appetite)

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41
Q

What is observed in terms of ghrelin levels two people, one of higher initial weight both lose weight?

A

Even if they reach the same weight, the person who was initially heaver will likely have a higher ghrelin concentration - this is pretty good evidence for the ‘set point’

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42
Q

What happens when chewed food is swallowed?

A

It is propelled by peristalsis along the oesophagus to the the stomach (entirely neural control via VAGUS)
Chewing upregulates the cephalic phase of digestion

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43
Q

What are the role of the upper and lower oesophageal sphincters?

A

1) open/close at relevant times.

2) lower oesophageal sphincter is normally closed to prevent reflux

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44
Q

What happens when chewed food enters the stomach?

A

Fundus and corpus (body) of stomach relax to accommodate food:

(i) Leads to distension (stretch) → activates enteric and vago-vagal reflexes → more acid and pepsin secreted as result of this distension
(ii) Pacemaker activity (mediated by ICC) propagates from corpus to antrum → causes ripples of constriction to propagate (stronger and stronger) towards pylorus → forcing contents against pylorus.

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45
Q

What happens to food in the antrum (1)?

A

Food and acid entering antrum → reflex inhibition of HCl secretion in proximal corpus.
• Strong constrictions resulting from large pacemaker (ICC) potentials propagating from corpus to pylorus → drives food towards pyloric sphincter.
• HCl, protease and mechanical activity cause components of food to separate → fat is liberated and floats to fundus, forming a separate layer.
• → So proteins/carbs at the bottom, fat at the top (empties from stomach last).

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46
Q

What happens to food in the antrum (2)?

A
  • Continual grinding in presence of protease converts food into a dilute paste
  • Diluted heavily by water in the stomach (secreted as part of acid secretion process)
  • Pylorus opens briefly, relaxation due to activity of enteric neurons that control the contractility of the pylorus)
  • Squirt of food mixed with acid and pepsin enters duodenum (very acidic)
  • Initially high in protein + carbohydrate + low in fat, later high in fat
  • Fat or Protein in Dudoenum  Appetite far more than Carbs will.
  • Acid, distension and nutrients activate various key mechanisms.
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47
Q

How do D cells release and into what?

A

They release somatostatin via the portal vein

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48
Q

What does the release of somatostatin do?

A

(i) HCL secretion from Parietal Cells
(ii) Gastrin Release
(iii) Histamine Release

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49
Q

What is the vago-vagal reflex do?

A
  1. It causes the Brunner’s gflands to release mucous and bicarbonate.
  2. Inhibits gastric emptying
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50
Q

What does the Duodenal/o-pyloro-antral reflex do?

A

1) closes pylorus 2) inhibits gastric emptying

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51
Q

What causes the release of CCK and where is it released from?

A

Release is caused by nutrients (amino acids and fatty acids)

CCK is released from I cells (which is an enteroendocrine cell)

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52
Q

What cells does CCK excite?

A

Excites terminal of vagal afferent neurons (→ Vago Vagal reflex)
Excites terminals of enteric sensory neurons (→ Controls mixing and Peristalsis of GIT wall)

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53
Q

What role does CCK play as a hormone?

A
  1. Gall bladder contraction → bile enters common bile duct
  2. Also causes release of digestive enzymes from pancreas (adds to secretin effect to ensure proper environment for digestion in duodenum and jejunum)
  3. Also a satiety factor acting on hypothalamus to partly suppress appetite
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54
Q

What produces secretin?

A

S cells

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55
Q

What does secretin do?

A

Induces secretion of a bicarbonate rich solution from the pancreas (via the pancreatic duct)
• Also removes break on gastric emptying by preventing acid stimulated duodenal-antral reflex and vago-vagal reflexes [↓ somatostatin = ↑ acid in the next release.)

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56
Q

Why is it necessary to neutralise gastric acid?

A

• Neutralizing the acid inactivates pepsin (works best at pH 1-2) and stops somatostatin secretion from duodenal D cells → prevents damage to lumen wall.

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57
Q

What does it mean when we say then the mucosa ‘tastes’ food?

A

• Mucosal cells “taste” the lumen = human EC cells express components of taste pathways for bitter and umami → tastants cause release of serotonin from EC cells

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58
Q

What is the role of tastants

A

→ tastants cause release of serotonin from EC cells

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59
Q

What type of ‘taste’ receptors do L cells express?

A

express the components of sweet taste receptor (glucose, or glucose substitutes).

60
Q

What do L cells release?

A

Contain and release glucagon-like peptides 1 and 2, plus pancreatic polypeptide Y (PPY)

61
Q

What do the hormones released by L cells do?

A

They regulate appetite

62
Q

Aside from altering appetite what is another role of PYY?

A

PYY can also act on enteric neurons → alter motor circuits in small intestine

63
Q

What are the ways in which the mucosa senses the food?

A

Mechanical

Chemical

64
Q

What information does the body get from mechanical stimuli in the intestinal mucosa?

A

Get some sensory information from mechanical stimuli → distension/mucosal deformation is detected

65
Q

What information does the body get from chemical stimuli in the intestinal mucosa?

A

via EC and EE Cells:
(i) Nutrients and other stimuli act on apical surface receptors → depolarisation of the EE cell and mediators are released from basolateral surface

(ii) Mechanism of release is similar to that involved in synaptic transmitter release
(iii) Some EC cells and possibly some EE cells are mechanosensitive

66
Q

What does it mean to say that the gut smells food?

A
  • EC may “smell” the lumen = express olfactory molecules therefore odorants → 5HT release → neural
  • Eg. peppermint can activate menthol receptors can activate reflexes within the gut wall itself (food sensitivities related to odorants?)
  • Also evidence that EC cell release of serotonin can result from contraction of the circular muscle (likely to also cause hormonal release from other EE cells; not yet identified
67
Q

What is retropulsion?

A

Constrictions towards pylorus (peristaltic contraction; closure of lumen and pushing on in a propagating fashion it goes from anal to oral rather than oral to anal)

68
Q

What is the function of retropulsion?

A

Mixes pancreatic juices and bile with food activating and facilitating digestion.
Crucial for neutralizing of gastric acid

69
Q

Why is retropulsion crucial for neutralizing of gastric acid?

A

Secretions that come down the common bile duct and pancreatic duct enter the duodenum 1/3 of the way along, so food coming to DUOD will not get exposed unless it gets pushed up.

70
Q

What is the function of segmentation in the gut?

A
  • LOCAL constrictions alternating with relaxation mixes food with digestive enzymes and bile allowing digestion.
  • Also leads to turbulent flow → nutrients close to absorptive surface
71
Q

What are the two processes by which food can move through the gut?

A

Content moves slowly via segmentation and occasionally more rapidly via peristalsis

72
Q

What determines the extent of nutrient absorption?

A
  • Rapid transit → less digestion, less nutrient release + absorption
  • Ileum is mainly for absorption of water NOT nutrients; rapid transit means not enough water will be absorbed → too much water entering colon exceeding its capacity → diarrhoea
73
Q

Which nutrient empties last into the duodenum what effect does this have?

A

Fat empties last, giving surge of CCK release → satiety signals (also other reasons to eat)

74
Q

What happens in the passage of the digestive products from the jejunum to the colon?

A
  • Basic mechanism the same, but stimuli change as digestion is completed
  • Absorption of water starts to make content more viscous, altering feedback from muscle and increasing resistance to flow
75
Q

Where does fermentation occur and what is its product?

A

In proximal part of colon fermentation leads to production of short chain fatty acids (bacteria)

76
Q

What are cellulose and other indigestible components of food broken down into?

A

acetate, butyrate, propionate

77
Q

What provides about 25% of the energy requirements of the colon?

A

• 25% of energy requirements within the colonic mucosa due to metabolizing short chain fatty acids

78
Q

What do the short chain fatty acid stimulate?

A

Enteric reflexes

79
Q

What triggers the urge to defecate?

A

• Distal colon/descending colon → distension – stretch – of rectum
Sacral reflex pathway to brain, activates urge to defecate which leads to defecation process

80
Q

What are mass movement contractions and what do they do?

A

• Mass movement contractions move faecal matter from colon to rectum

81
Q

Does defecation require conscious control?

A

Requires conscious (ie. cortical) neural activity to relax anal sphincter and contract abdominal muscles

82
Q

What are conditions in which defecation is poorly controlled?

A
  • Children and autistic patients have GI problems → constipation → overflow incontinence
  • In IBS, threshold for this is reduced and can sense content not normally detectable
83
Q

What are migrating motor complex and what do they do?

A

Create a wave of constriction initiated in the antrum or upper duodenum which propagates slowly to ileo-colonic junction

84
Q

What triggers a MMC?

A

Possibly triggerd by release of motilin, but many other hormones are released

85
Q

What does the MMC do?

A

Housekeeping function to keep bacteria + debris out of the small intestine and in the large intestine
Failure causes bacterial overgrowth (can lead to serious problems

86
Q

Where is gastrin releasing peptide found and what does it do?

A

Found in nerve terminals near G cells.

Acts in parallel to vagally released acetylcholine

87
Q

Where are digestive enzymes found?

A

Saliva
Gastric secretions (notably pepsin)
Mucosal surface of epithelium (secretions)

88
Q

What sugars can the intestine absorb?

A

The intestine can only absorb monosaccharides and thus poly/disaccharides must be broken down before being absorbed

89
Q

Can cellulose be absorbed?

A

No - it is excreted as fibre

90
Q

What is an effective way of preventing hunger pain?

A

Sugar

91
Q

What types of polysaccharides do humans digest?

A

Humans mainly digest glucose polymers (starches + derivatives)

92
Q

What are the disaccharides that humans digest?

A

Lactose and sucrose

93
Q

What are the dietary monosaccharides?

A

Glucose and fructose

94
Q

Why is fructose used in a number of products as a substitute for glucose?

A

It is sweet but less well absorbed → it is a low calorie substitute.
The major drawback is that consumption is a risk factor for type II diabetes

95
Q

What is the enzyme that begins digestion in the mouth?

A

Amylase

96
Q

What bonds does amylase hydrolyse?

A

1:4α linkages of starch

97
Q

What happens to amylase in the stomach and beyond?

A

It is inactivated by the low pH in the stomach

It is reactivated in the duodenum when the pH is neutralised

98
Q

How effective is amylase?

A

It is relatively effective in the saliva though food is generally in big lumps making it harder to act.
It is not a major player in the small intestine

99
Q

What does the pancreas secrete in response to CCK released by the duodenal mucosa?

A

Pancreatic α -amylase

100
Q

How does pancreatic α -amylase get to its site of action?

A

Enters duodenum via pancreatic duct + pushed back to pylorus by retropulsion

101
Q

What bonds are both amylases ineffective at breaking?

A

Both α-amylases break 1:4α linkages BUT NOT 1:6α linkages

102
Q

Given that both α-amylases break 1:4α linkages BUT NOT 1:6α linkages what sugars are left intact?

A

Oligosaccharides

103
Q

Where does the final part of carbohydrate digestion take place?

A

Occurs at brush border of the mucosal enterocytes (tips of villi) by segmentation

104
Q

What does Isomaltase do?

A

Isomaltase breaks 1:6α linkages

105
Q

What does sucrase do?

A

Sucrase breaks sucrose into glucose and fructose

106
Q

What does maltase do?

A

Breaks down maltose into 2 glucose molecules

107
Q

How are maltase and sucrase synthesised and activated?

A

Maltase and sucrase are synthesized as a single large glycoprotein (via Golgi)
→ inserted into brush border membrane and then glyocoproteins are separated and activated by pancreatic proteases (ie these proteases act on sugars too)

108
Q

What is the relationship between isomaltase, sucrase and maltase?

A

Isomaltase breaks 1:6α linkages, and acts with sucrase and maltase to break down maltotriose and maltose

109
Q

How are glucose and fructose absorbed in the duodenum and jejunum?

A

Glucose & fructose are rapidly absorbed across mucosal epithelium in duodenum and jejunum (predominately at tops of villi)

110
Q

What does glucose transport rely on?

A

Largely depends on Na+ at epithelial surface → high salt intake = effective glucose transport

111
Q

How is glucose transport enhanced?

A

By the sweet taste receptor (i.e. if you have something sugary before consuming glucose then the glucose transporters will be up-regulated and result in greater uptake)

112
Q

What co-transporter is responsible for absorption of glucose?

A

Glucose and Na+ co-transported (NA+ gradient across cell membrane → energy for glucose transport) by the sodium-dependent glucose transporter (SGLT1)

113
Q

Is the SGLT1 part of the GLUT family?

A

No - no homology with the GLUT family of glucose transporters

114
Q

How is fructose absorbed through the gut?

A

Fructose transported by GLUT5 (facilitated diffusion) into epithelial cells + GLUT2 to interstitium

115
Q

What is the pathway that glucose follows after absorption?

A

Extracellular space → blood vessel → liver: glucose → glycogen OR used by brain/heart

116
Q

Are proteins digested in the mouth?

A

Nope

117
Q

What is the primary digestive enzyme of protein in the stomach?

A

Pepsin

118
Q

What cells in the stomach secrete pepsinogen?

A

Chief cells

119
Q

What activates pepsinogen?

A

Gastric acid

120
Q

What are the two types of pepsinogen and where are they secreted?

A

→ Pepsinogen I secreted in acid secreting regions [corpus]

→ pepsinogen II secreted close to pylorus

121
Q

What does pepsin do?

A

Hydrolyses bonds between aromatic amino acids (phenylalanine, tyrosine) and a second amino acid, thus it produces polypeptides of diverse sizes.

Pepsin is important for breaking down cell-cell adhesion

122
Q

What inactivates pepsin?

A

Pepsin is inactivated at neutral pH (and thus not effective in the duodenum)

123
Q

What do the presence of AA in the duodenum cause?

A

The release of CCK

CCK goes to pancreas and causes the secretion of pancreatic proteases in form of inactive proenzymes

124
Q

What are some endopeptidases involved in digestion?

A

Trypsin, elastase and the chymotrypsins

125
Q

What do endopeptidases do?

A

Act at interior bonds of peptides –to produce short polypeptides (polypeptides)

126
Q

What are some exopeptidases involved in digestion?

A

Carboxypeptidase & aminopeptidases

127
Q

What is the role of an exopeptidase?

A

Acts at terminal ends of peptides to produce free AAs

128
Q

What happens to the inactive pro-enzymes released by the pancreas?

A

Inactive proteases arrive in duodenal lumen
→ Enterokinase in brush border membranes activates trypsin from trypsinogen
→ Trypsin is an endopeptidases resulting in a cascade to activate other proenzymes

129
Q

What happens to amino acids at the brush boarder?

A

Mix of short peptides (di-, tri-, tetra-) and free amino acids end up at brush border membrane
→Mix of aminopeptidases, carboxypeptidases, endopeptidases and dipeptidases –
→ Break down polypeptides to free AAs

130
Q

What are the two means by which amino acids are transported across the brush boarder?

A

Co-transported with H+

Diffusion

131
Q

Which amino acids are co-transported with H+?

A

Some di- and tri-peptides transported directly into epithelial cells via co transport with H+.
The entrocyte small peptidases will subsequently break them into free amino acids

132
Q

How do free amino acids move across the brush boarder?

A

→ Free amino acids transported by 7 or more different transport systems

→ 5 require Na+ (similar to glucose transport), 2 of these also require Cl-

133
Q

Is fat digested in the mouth?

A

Digestion starts in the mouth with the lingual phase (kind of)
Very minor effect and probably more for taste (we have recently discovered fatty acid taste receptors)

134
Q

Is fat digested in the stomach?

A

There is an enzyme in the stomach called gastric lipase, it plays a minor role but lipids take longer to empty from the stomach giving it more time to act.
Gastric lipase may produce enough fatty acid to trigger CCK secretion from the duodenum

135
Q

What lipolytic enzyme is released into the duodenum in response to CCK?

A

CCK causes the secretion of pancreatic lipolytic enzymes
→ Colipase is secreted (inactive form)
→ Colipase activated to lipase by trypsin

136
Q

What activates cholesterol esterase, what is its role?

A

It is activated by bile.

It hydrolyses cholesterol esters, esters of fat soluble vitamins and phsopholipids

137
Q

What needs to occur before enzymes can act on fat?

A

Emulsification (think making mayonnaise)

138
Q

What are the emulsifying agents in the duodenum, what extrinsic factor is required for effective emulsification?

A

Bile salts and Lecithin

Vigorous mixing is required

139
Q

What are micelles?

A

Bile salts form micelles with lecithin and monoglycerides

Micelles capture fatty acids, monoglycerides and cholesterol

140
Q

How are lipids transported across the brush boarder?

A

Micelles are brought to the apical surface of epithelial cells, at the tips of villi
When in contact with membrane, fat soluble lipids dissolve in membrane and enter cells (some transporters may be involved for long carbon chain fatty acids)
Once inside epithelial cells, fatty acids and monoglycerides reform triglycerides in smooth ER

141
Q

How is fat transported to the liver?

A

Absorbed cholesterol, MGs, FAs reform to make TG.
→ TGs coated with apolipoproteins
→ Forms chylomicrons
→ Chylomicrons secreted by exocytosis to enter lacteals (lymph of the SI)
→ Venous system
→ Liver

**Shorter 10-12 carbon fatty acids diffuse to venules without this processing

142
Q

Where are short chain fatty acids produced in digestion?

A

Cellulose goes to proximal colon

→ Bacteria act on cellulose to produce SCFA

143
Q

What are the short SCFA produced in the colon?

A

Acetate (60%)
Proprionate (25%)
Butyrate (15%)
Concentration is quite high in the lumen = ~80mM

144
Q

How and where are SCFA absorbed?

A

Absorbed in distal small bowel and proximal part of colon via H+ dependent mechanism

145
Q

What contribution to SCFA make to total energy intake?

A

Contribute significantly to total energy intake - especially important in herbivores

GIT (15 decks)

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