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    sunielgowda
    Digestion is the process by which food is broken down into smaller molecules that can be absorbed and used by the body. Digestion begins in the mouth where teeth break down food and saliva contains amylase to begin breaking down carbs. In the stomach, food is further broken down mechanically. In the small intestine, pancreatic enzymes break down carbs, proteins and fats into absorbable molecules like monosaccharides, amino acids and fatty acids. These are absorbed into the bloodstream and transported to cells to be used for energy, storage or building body tissues through various metabolic pathways.

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    Cho

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    Digestion is the process by which food is broken down into smaller molecules that can be absorbed and used by the body. Digestion begins in the mouth where teeth break down food and saliva contains amylase to begin breaking down carbs. In the stomach, food is further broken down mechanically. In the small intestine, pancreatic enzymes break down carbs, proteins and fats into absorbable molecules like monosaccharides, amino acids and fatty acids. These are absorbed into the bloodstream and transported to cells to be used for energy, storage or building body tissues through various metabolic pathways.

    Original Description:

    NUTRITION

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    Digestion is the process by which food is broken down into smaller molecules that can be absorbed and used by the body. Digestion begins in the mouth where teeth break down food and saliva contains amylase to begin breaking down carbs. In the stomach, food is further broken down mechanically. In the small intestine, pancreatic enzymes break down carbs, proteins and fats into absorbable molecules like monosaccharides, amino acids and fatty acids. These are absorbed into the bloodstream and transported to cells to be used for energy, storage or building body tissues through various metabolic pathways.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    75 views44 pages

    Cho

    Uploaded by

    sunielgowda
    Digestion is the process by which food is broken down into smaller molecules that can be absorbed and used by the body. Digestion begins in the mouth where teeth break down food and saliva contains amylase to begin breaking down carbs. In the stomach, food is further broken down mechanically. In the small intestine, pancreatic enzymes break down carbs, proteins and fats into absorbable molecules like monosaccharides, amino acids and fatty acids. These are absorbed into the bloodstream and transported to cells to be used for energy, storage or building body tissues through various metabolic pathways.

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    of 44

    What Is Digestion

    Process whereby the body breaks


    down food into absorbable nutrients.
    Digestive tract is a long tube
    surrounded by muscles.

    Digestion is a process involving the hydrolysis

    of large and complex organic molecules of


    foodstuffs into smaller and preferably watersoluble

    molecules

    which

    can

    be

    easily

    absorbed by the GIT for utilization by the


    organism
    Digestion of macromolecules also promotes

    the absorption of fat soluble vitamins and


    certain minerals

    Mouth
    Teeth grind food to reduce the size.
    Saliva released to help moisten
    food.
    Some carbohydrate digestion
    begins.
    Tongue pushes food to the back of
    the mouth to start swallowing reflex.
    Food passes through the esophagus

    Stomach
    Distended pouch. Strong circular
    muscles at each end control food
    entering and leaving.
    Mixes
    food
    by
    muscular
    contractions causing food to break
    up further.

    Small Intestine
    Most digestion and absorption
    occurs in small intestine.
    Bile released to emulsify (break up)
    fat.
    Pancreatic enzymes released to
    digest carbohydrates, proteins and
    fats.
    Final digestive enzymes in intestinal
    lining break down carbohydrates,

    Final Digestion Product


    Final digestion products absorbed by
    cells lining small intestine.
    Carbohydrates:
    Monosaccharides

    Proteins:
    Amino acids
    Chains of 2 or 3 amino acids

    Fats:
    Fatty acids
    Glycerol
    Monoglycerides

    Absorption
    Water-soluble nutrients and short
    fatty acids released directly into
    the bloodstream.
    Longer fatty acids, fat-soluble
    vitamins, and fat-like compounds
    such as cholesterol are not watersoluble.

    Indigestible Matter
    After digestion and absorption of
    nutrients, indigestible matter, such
    as fiber moves into the large
    intestine.
    Indigestible matter is compacted by
    removing water.
    Little nutrient absorption occurs in
    large intestine.

    Metabolism
    Chemical reactions that occur in
    the body:

    Building and maintaining body tissues


    Regulating body functions
    Supplying energy

    For metabolism to occur the body


    needs:
    Water
    Energy
    Oxygen

    Biological Importance
    Food
    large
    molecules
    Digestion

    small molecules

    small molecules
    Absorption

    BLOOD

    vitamins,
    minerals,
    monosaccharides
    and
    free amino acids

    Digestion and absorption of

    carbohydrates
    Carbohydrates present in
    the diet

    Polysaccharid
    es

    Starch
    Glycogen

    Disaccharide
    s

    Monosaccharid
    es

    Lactose
    Glucose
    Maltos
    Fructos
    e
    e
    Sucros
    Pentose
    e
    In GIT, all complex carbohydrates are
    converted to simpler monosaccharide
    form which is the absorbable form.

    Complex carbohydrates into simple


    Polysaccharide into monosaccharide

    Details of digestion of
    carbohydrates
    2 Types of enzymes are important for the
    digestion of carbohydrates

    Amylases

    convert polysaccharides to
    disaccharides
    Salivar
    y
    Amyla
    se
    Pancreat
    ic
    Amylase

    Disaccharida
    ses
    Convert disaccharides
    to monosaccharides
    which are finally
    absorbed
    Maltas
    e
    SucraseIsomaltase
    Lactase
    Trehalase

    Digestion in mouth

    DIGESTION OF CARBOHYDRATES

    Digestion of Carbohydrate starts in the


    mouth, upon contact with saliva during
    mastication.
    Saliva contains a carbohydrate splitting
    enzyme called salivary amylase , also
    known
    as
    ptylin.

    Action of ptylin (salivary


    amylase)
    Location: mouth
    It is -amylase and requires Cl
    ion for activation with an
    optimum pH of 6.7 (Range 6.6 to
    6.8).
    However, ptylin action stops in
    the stomach when the pH falls to
    3.0.- acidic pH

    Starch, Glycogen and dextrins


    (Large polysaccharide molecules)

    - Amylase

    Glucose,Maltose, Dextrin, maltose


    and Maltotriose.
    (Smaller molecules)

    Drawbacks of this
    method
    Shorter duration of food in
    mouth.
    Thus it is incomplete digestion of
    starch or glycogen in the mouth

    Digestion in the
    Stomach
    Stomach receives partially digested &
    Partially indigested food from mouth
    mixed with salivary enzyme
    No CHO digesting enzymes, no digestion
    However, HCl present in the stomach
    causes hydrolysis of sucrose to fructose
    and glucose.
    Sucrose
    Glucose

    HCl

    Fructose +

    Complete digestion, SI, longer time -stay


    Food bolus reaches the duodenum from
    the stomach where it meets the pancreatic
    juice.
    Enzymes: pancreatic amylase & intestinal
    amylase
    Includes: maltase
    Isomaltose
    Limit dextrinase
    Sucrase
    lactase

    Pancreatic juice contains a


    carbohydrate splitting enzyme,
    pancreatic amylase
    (amylopsin) similar to salivary
    amylase.

    Action of pancreatic
    amylase
    It is an - Amylase
    Optimum pH=7.1
    Like ptylin, it requires Cl ion for its
    activity.
    It hydrolyses -1 4 glycosidic
    linkages situated well inside
    polysaccharide molecules.
    Note: Pancreatic amylase, an isoenzyme of
    salivary amylase, differs only in the optimum
    pH of action. Both the enzymes require Chloride
    ions for their actions (Ion activated enzymes).

    Reaction catalyzed by pancreatic


    amylase
    Starch/Glyco
    gen
    Pancreatic
    Amylase
    Maltose/ Isomaltose
    +
    Dextrins and
    oligosaccharides

    Starch/glycoge
    n
    Isomaltose

    Maltose
    Limit dextrin

    Pancreatic/intes
    tinal amylase

    Dextrin + limit + dextrin +


    maltose +
    Isomaltose

    Isomaltase

    2 glucose units

    Maltase

    2 glucose units

    Limit dextrinase

    2 glucose units

    Sucrose

    Sucrase

    Glucose + fructose

    Lactose

    Lactase

    Glucose + galactose

    MOUTH
    COMPLEX
    CARBOHYDRATES
    SMALL % OF
    DIGESTION
    STOMACH
    NO DIGESTION
    INTESTINE
    DEXTRIN + LIMIT DEXTRIN + MALTOSE +
    ISOMALTOSE
    2 GLUCOSE UNITS

    ABSORPTION
    Occurs in small intestine
    In blood stream, occurs in form of
    simple
    sugar-monosaccharideglucose, galactose, fructose
    Simple sugar enter the portal
    circulation via capillaries of villi & are
    transported to liver

    In the liver fructose and galactose


    are converted to glycogen for
    storage
    The
    glycogen
    stored
    gets
    reconverted to glucose during fasting

    3 mechanisms

    Passive
    diffusion

    Facilitated
    diffusion/Carrier
    mediated

    Active
    transport

    Glucose absorption

    GluT4- Glucose transport in cells

    Features

    Passive
    diffusion

    Facilitated
    diffusion

    Active transport

    Concentration
    gradient

    Down the
    concentration
    gradient from
    high to low.

    Down the
    concentration
    gradient from
    high to low.

    Against a
    concentration
    gradient from low
    to high

    Energy
    expenditure

    none

    none

    Energy
    expenditure is in
    the form of ATP

    Carrier protein/
    transporter

    Not required

    required

    required

    Speed

    Slowest mode

    Fast

    Fastest mode

    Absorption of Glucose
    from the small intestinal lumen
    by carrier mediated
    mechanism
    involving transporter
    proteins
    1) Na+-dependent transporter
    by secondary active
    transport
    and to a
    less extent by
    2) Na+-independent
    transporter
    by passive transport

    Monosaccharides, the end


    products of carbohydrate
    digestion, enter the capillaries of
    the intestinal villi

    Small
    intestine

    Monosaccharides
    travel to the
    liver via the

    In the
    liver,
    galactose
    &
    fructose
    are
    converte
    d to
    glucose.

    Diagram showing absorption of


    monosaccharides

    Factors affecting rate of absorption of


    Monosaccharides

    The absorption is faster through intact


    mucosa. The absorption is decreased if there
    is some inflammation or injury to the mucosa.
    Thyroid hormones the rate of absorption of
    glucose.
    Mineralocorticoid, i.e Aldosterone the rate of
    absorption.
    Vitamin B6,B12, pantothenic acid, folic acid
    are required for absorption of glucose.
    With advancing age, rate of absorption
    declines.

    Uptake of glucose in
    peripheral cells
    Mechanism: facilitated diffusion.
    There are 7 important glucose
    transporter for uptake of glucose into
    special cells.
    They have been numbered from 1 to
    7 (GLUT 1 to GLUT 7).
    They are biologically important.

    METABOLISM
    Simple carbohydrates which reach
    the liver through portal circulation is
    now used up by the body

    Energy production
    Glucose obtained directly utilized
    by the body cells to obtain energy
    Glucose broken down to release
    energy
    Glycolysis
    Glucose
    2 pyruvate

    Pyruvate enters TCA cycle


    ( tricarboxylic acid ) also known as kreb
    cycle to produce energy in form of ATP
    Pyruvate

    2 acetyle CoA

    Kreb cycle

    Energy( 36 ATP Mol )


    +Carbondioxide(6)+Water(6)

    Storage products
    Conversion into glycogen
    Primarily glucose is used for energy
    production
    Extra glucose is converted into glycogen in
    presence of insulin
    And stored in liver & muscle
    Glycogenesis
    Insulin
    Glucose glycogen

    Conversion into fat


    If glucose level exceeds beyond the
    storage space available in liver &
    mucle
    Then rest of glucose is stored in form
    of fat in adipose tissue
    Lipogenesis

    Maintenance of blood glucose


    levels
    After complete digestion glucose
    enters blood stream helps normal
    functioning all blood cells

    FBS (Fasting Blood Glucose) : 80-110


    mg/dl

    HORMONES

    EFFECT ON BLOOD GLUCOSE LEVEL

    Insulin

    Decreases

    Glucogen

    Increases

    Epinephrine ( adrenaline)

    Increases

    Glucocorticoids

    Increases

    Thyroxine

    Increases

    Growth hormone

    Increases

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