Fat Absorption

Topic:
Absorption of Fat
PHYSIOLOGY ASSIGNMENT
Course Code: 304-T
Course Incharge : Dr. Ayesha Muntazim
GROUP MEMBERS:
 Madina Rafique  Nabiha Noor
 Sara Abbasi  Khadija
 Zoya Khalid  Hoorain Farooq
 Quratulain  Zoha Azmat
 Umm-e-Habiba  Hafiza Beenish
 Azahat Fatima
 Rimsha Fatima
 Laraib Aslam
 Laiba Kashif
OBJECTIVE:
"To provide an understanding of the process of fat absorption in the
human digestive system, highlighting key physiological
mechanisms, factors influencing fat digestion and absorption, and
the role of specific organs such as the small intestine, liver, and
pancreas in nutrient absorption. By the end of the presentation, the
audience will be able to explain how fats are broken down,
absorbed into the bloodstream, and utilized by the body."
INTRODUCTION:
What is Fat Absorption?
Fats, also known as lipids, are essential
macronutrients that provide energy, support
cell structure, and serve as precursors for
various bioactive molecules. However, their
absorption in the gastrointestinal (GI) tract
requires specialized processes due to their
hydrophobic nature.
Fats Are Essential For:
Energy storage: Provide a concentrated source of energy.

Cell structure: Make up cell membranes.
Vitamin absorption: Help absorb fat-soluble vitamins (A, D, E, K).
Hormone production: Aid in creating essential hormones.
Protection: Insulate and protect organs.
Brain health: Support brain function and cognitive health.
Cell signalling: Regulate inflammation and immune response.
Types of Dietary Fats
• Triglycerides:
Structure: Made up of one glycerol molecule and three fatty acid
chains.
Function: Main form of stored energy in the body and a significant
source of energy from the diet.
Types: Saturated, unsaturated (monounsaturated and polyunsaturated),
and trans fats.
Sources:
o Saturated fats (e.g., butter, coconut oil).
o Unsaturated fats (e.g., olive oil, avocados, nuts).
o Trans fats (e.g., processed snacks, fried foods).
• Phospholipids:
Structure: Composed of a glycerol backbone, two fatty acids, and
a phosphate group.
Function: Major component of cell membranes; provides structure
and acts as a barrier for cells.
Sources:
o Egg yolks
o Soybeans
o Fish
o Lecithin
•Cholesterol:
Structure: A complex lipid with a rigid ring structure.
Function: Essential for cell membrane stability, precursor for steroid
hormones, bile acids, and vitamin D.
Sources: Primarily found in animal-based products, such as:
o Meat
o Dairy
o Eggs
Anatomy of the GIT in Relation to Fat
Absorption
 Mouth:
Digestion Initiation: Although fat digestion is minimal here, lingual lipase secreted in the saliva
begins to break down some triglycerides.
Mechanical Breakdown: Chewing increases surface area, aiding the later stages of fat digestion.
 Stomach:
Gastric Lipase: Secreted in the stomach, gastric lipase starts the process by breaking down a small
portion of triglycerides into diglycerides and fatty acids.
Limited Fat Digestion: Most fats remain undigested here, as the acidic environment is less optimal
for lipase activity.
 Small Intestine:
Duodenum: This is where the majority of fat digestion and absorption occurs. Bile and pancreatic
enzymes work together to facilitate fat breakdown.
Jejunum: After digestion in the duodenum, absorbed nutrients are taken up in the jejunum.
 Accessory Organs:
Liver: Produces bile, which is crucial for emulsifying fats.
Gallbladder: Stores bile and releases it into the small intestine as needed.
Pancreas: Secretes pancreatic lipase and other enzymes to digest triglycerides into absorbable
molecules.
Digestion and Emulsification of Fats
1.Emulsification by Bile:
• Bile Composition: Bile contains bile salts, phospholipids, and
cholesterol, which assist in breaking down large fat droplets.
• Process of Emulsification: Bile salts have both hydrophilic (water-
attracting) and hydrophobic (fat-attracting) regions. They surround large
fat droplets and break them into smaller droplets, increasing surface
area for enzyme activity.
2.Enzymatic Breakdown:
• Pancreatic Lipase: Pancreatic lipase breaks down triglycerides into
monoglycerides and free fatty acids. This enzyme requires the assistance
of colipase, a protein that stabilizes the enzyme on the fat surface.
• Formation of Micelles: After breakdown, monoglycerides, fatty acids,
cholesterol, and fat-soluble vitamins are surrounded by bile salts to form
micelles. Micelles are small, water-soluble particles that facilitate the
transport of these molecules to the intestinal wall.
Absorption into Enterocytes
1- Transport to the Brush Border:
•Micelles transport the digested lipids to the brush border (microvilli) of
enterocytes, the cells lining the small intestine.
•Passive Diffusion: Fatty acids and monoglycerides diffuse across the cell
membrane of enterocytes due to their lipid-soluble nature.
2- Inside the Enterocytes:

•Re-esterification: Inside the enterocytes, free fatty acids and monoglycerides
are reassembled into triglycerides.
•Formation of Chylomicrons: These reformed triglycerides are combined with
cholesterol, phospholipids, and proteins to create chylomicrons, which are
lipoproteins that transport fats through the body.
Transportation of Fats via the Lymphatic System
1.Entry into the Lymphatic System:

• Chylomicrons are too large to enter blood capillaries directly, so they enter
the lacteals, which are lymphatic vessels in the villi of the small intestine.
• The lymphatic system transports chylomicrons to the thoracic duct, where
they eventually enter the bloodstream.
2.Circulation and Delivery:
• Role of Lipoprotein Lipase (LPL): As chylomicrons circulate, they
encounter LPL on capillary walls, particularly in muscle and adipose tissue.
LPL hydrolyzes the triglycerides in chylomicrons into free fatty acids, which
are then absorbed by surrounding tissues.
• Utilization: Muscle tissue uses free fatty acids for immediate energy, while
adipose tissue stores them for later use.
Metabolism of Remaining Lipoproteins
1.Formation of Chylomicron Remnants:
• After delivering most of their triglyceride content, chylomicrons
become remnants.
• Liver Uptake: The liver absorbs these remnants, using the remaining
cholesterol and phospholipids for bile production or cellular processes.
2.Conversion to VLDL and LDL:
• The liver repackages some of the fats and cholesterol from remnants
into other lipoproteins like VLDL (very low-density lipoprotein), which
circulates to deliver lipids to tissues.
• As VLDL loses its triglyceride content, it becomes LDL (low-density
lipoprotein), which delivers cholesterol to tissues but can also lead to
plaque buildup in arteries if in excess.
Summary and conclusion
•Summary of Steps:
1.Emulsification: Bile salts emulsify fats to increase enzyme efficiency.
2.Enzymatic Digestion: Pancreatic lipase breaks down triglycerides into fatty acids and
monoglycerides.
3.Formation of Micelles: Micelles carry lipids to the intestinal wall for absorption.
4.Absorption and Reassembly: Lipids are absorbed into enterocytes and reformed into
triglycerides, packed as chylomicrons.
5.Transport via Lymphatic System: Chylomicrons are transported through the lymph and
enter the bloodstream for distribution.
6.Final Metabolism: Chylomicrons deliver lipids to tissues, and remnants are processed in the
liver.
•Conclusion: Fat absorption is a complex, multi-step process involving multiple organs,
enzymes, and transport mechanisms to ensure efficient lipid utilization and storage.
Understanding each stage aids in the comprehension of lipid-related metabolic diseases and
dietary impact on health.
THANK YOU

Fat Absorption

Uploaded by

Copyright:

Available Formats

Fat Absorption

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Fat Absorption

Uploaded by

Copyright:

Available Formats

Topic:

Energy storage: Provide a concentrated source of energy.

2- Inside the Enterocytes:

1.Entry into the Lymphatic System:

You might also like