Digestion and Absorption of carbohydrates, protein and lipid rich food

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Introduction:

In the physiological process in which the complex, insoluble, and non-absorbable food components eaten in the animal body (meat and meat) are hydrolyzed with the help of certain enzymes under the influence of hormones and become soluble, simple absorbable components, it is called digestion. People are omnivorous (omnivorous) sugars, meat, love, vitamins, mineral salts, and water, people take six types of food. But foods like sugars, meats, and fats are complex and need to be digested. Humans eat most of their food cooked. Because the human digestive system is not suitable for digesting raw food.

A balanced diet is one that supports a person's growth, nutrition, energy production, depletion, and immunity by containing the proper amounts of all six food groups (sugars, meats, fats, vitamins, mineral salts, and water).

Digestion of Carbohydrate-rich foods:

Carbohydrates are the staple food of humans. This kind of food….

(1) Disaccharides –Disaccharides are commonly made up of two monosaccharide units.  Examples: maltose, lactose, etc.

(2) Enzymes like ptyalin, maltase, amylase, sucrase, lactase, etc. help in the digestion of sugars or carbohydrates.

A. Buccal Digestion: 

The saliva secreted by the salivary glands during chewing of food mixes with the food and softens it. It contains ptyalin and maltase.

(1). Mucin in saliva makes the food slippery to facilitate digestion.

(2). Ptyalin converts dietary sugars into maltose.

(3). A small amount of maltase converts the disaccharide maltose into glucose.

B. Digestion in the Stomach: 

Carbohydrate-rich foods aren't digestible within the stomach because the stomach does not secrete any carbohydrate-digestible enzyme. However, gastric secretion hydrolyzes some of the sucrose into glucose and fructose.

C. Digestion in the Small Intestine: 

Digestion of carbohydrates in the small intestine by the action of pancreatic juice and intestinal juice.

(1). Pancreatic amylase: It breaks down sugars, glycogen, and dextrin in alkaline surroundings to form maltose, maltotriose, and a small dextrin molecule referred to as restriction dextrin.

(2). Maltase: It converts maltose into glucose.

(3). Intestinal Amylase: It breaks down sugars, and, polysaccharides like dextrin into maltose, maltotriose and small dextrin.

(4). Isomaltase: It breaks down isomaltose into maltose and glucose.

(5). Maltase: It converts maltose into glucose.

(6). Sucrase: Converts sucrose into glucose and fructose.

(7). Lactase: It breaks down lactose into glucose and galactose. So it could be visible that with the help of different forms of enzymes in distinct parts of the digestive tract, dyes, and polysaccharides are digested and converted into monosaccharides known as glucose and fructose. It is then absorbed within the intestine.

 

Digestion of protein-rich foods:

Digestion of protein food starts in the belly and ends within the small intestine. Because there may be no protein-digesting enzyme inside the saliva of the mouth, no digestion of protein meals takes location in the mouth, however at some point of chewing, the saliva mixes with the food and makes the meals slippery and tender.

A. Digestion in the Stomach:

(1) The major proton-digesting enzyme in the stomach is secreted as inactive pepsinogen,. In the stomach, it is converted into active pepsin on contact with acid and converts all types of digestible proteins into peptone in a protease-acidic environment. The process is as follows:

•  Protein(with the help of Pepsin + HCL)» Acidic metaprotein» major protease» minor protease»   peptone
•  Peptone enters the small intestine. Pepsin acts on mucin to convert it into glucose amine.

(2) Gelatinase partially digests the protein gelatin to produce peptones and polypeptides.

B. Digestion in the small intestine: 

Most of the proteins are converted into peptone by the action of pepsin activated in the stomach and enter the small intestine and are completely digested with the help of pancreatic juice and the intestine.

(1) Digestion by pancreatic enzymes:

• ·    Trypsin is secreted as inactive trypsinogen and hydrolyzed by intestinal enterokinase enzyme to active trypsin.
• ·      In an alkaline environment, trypsin acts on proteins, proteases, and peptones to convert them into dipeptides and polypeptides.
• ·    Trypsin hydrolyzes inactive chymotrypsinogen, seasoned-elastase, and seasoned-carboxypeptidase to energetic chymotrypsin, elastase, and carboxypeptidase.

Their functions are as follows:

• Chymotrypsin aids in milk fermentation by converting the milk protein casein into paracasein and whey protein. Carboxypeptidase cleaves peptide molecules into smaller peptides.       
• Under the action of elastase, the collagen protein elastin breaks down and produces peptides.
• Under the influence of collagenase, the connective tissue protein collagen breaks down and produces peptides.

(C) Digestion by intestinal enzymes:

Protein digesters such as aminopeptidase, prolidase, tripeptidase, and dipeptidase in the intestine contain enzymes.

Their functions are as follows:

• Aminopeptidase breaks down small protein molecules to produce amino acids.
• Prolidase cleaves the peptide to release proline.
• Tripeptidase cleaves tripeptides to produce dipeptides and amino acids.
• Dipeptidase cleaves the dipeptide to produce two amino acids.

 

Digestion of lipid-rich foods:

Digestion of lipid food starts in the stomach and ends in the small intestine. Lipid food is not digested within the mouth because of the shortage of lipid-digesting enzymes within the saliva, but the saliva mixes with the food in the course of chewing and makes the food slippery and smooth. Underneath is a brief description of the lipid-digesting carbohydrate, protein, and lipid-digesting system in distinctive parts of the alimentary canal:

Lipid-rich food: 

The lipid food consumed by humans in daily life includes saturated lipid products such as oil, ghee, butter, cholesterol, phospholipids, fatty acids, and glycerol.

Enzymes Helping in Lipid Digestion: 

Names and sources of enzymes involved in lipid digestion are given below:

(1) In the stomach or stomach: gastric lipase or tributyrate.

(2) In pancreas: pancreatic lipase phospholipase and cholesterol esterase.

(3) In the intestine: intestinal lipase, monoglycerides, lecithinase, etc.

(1) Digestion in the stomach: 

Due to the lack of bile in the stomach and the inhomogeneous environment, gastric lipase cannot work well, but the baby's stomach does not have too much gastric acid.  Lipase breaks down insoluble lipid particles (eg lipid particles floating in milk) into monoglycerides, fatty acids, and glycerol.

(2) Digestion in the small intestine:

· Intestinal lipase hydrolyzes insoluble lipid particles to produce monoglycerides and fatty acids. Later it is converted into glycerol and fatty acids.

· Pancreatic phospholipase is activated by trypsin and hydrolyzes lecithin, cephalin, etc. to fatty acids and lysophospholipids.

· Pancreatic cholesterol esterase is activated in the presence of bile to break down dietary cholesterol esters to produce free cholesterol and fatty acids.

· Lecithinase enzyme in intestinal juice converts lecithin into fatty acids, glycerol, phosphoric acid, and choline.

·  Monoglycerides inside cells convert monoglycerides into fatty acids and glycerol.

 

Transportation of absorbed nutrients:

After the digestive process is completed in the alimentary canal, different types of food are absorbed by the villus cells of the villus. Transport of Absorbed Nutrients. Inside the villus are capillaries and lacteal. Glucose and amino acids enter the capillaries by diffusion from the villous cells. Then they come to the liver through the hepatic portal vein and are transported from the liver to the heart to various cells in the body. Carbohydrates and fatty acids enter the lacteal from the villous cells. At this time lacteal appears white. From the lacteal, they are carried through the thoracic lymphatic canal and reach the various cells of the body from the heart to the liver with the blood flow of the venous system.

Most water-soluble vitamins» By diffusion» are absorbed in the cell wall of the small intestine» By diffusion» in blood capillaries.

Glucose and galactose » By active transport» are absorbed in the cell wall of the small intestine» By diffusion» in blood capillaries.

Fructose » By active transport» is absorbed in the cell wall of the small intestine» By diffusion»  in blood capillaries.

Water» By diffusion» is absorbed in the cell wall of the small intestine» By diffusion» in blood capillaries.

Amino acid» By active transport» is absorbed in the cell wall of the small intestine» By diffusion» in blood capillaries.

Dipeptides and tripeptides » By active transport» are absorbed in the cell wall of the small intestine» By diffusion» in blood capillaries.

Salt» By diffusion and active transport» is absorbed in the cell wall of the small intestine» By diffusion» in blood capillaries.

Small chain Fatty acids» By diffusion» are absorbed in the cell wall of the small intestine» By diffusion» in blood capillaries.

Long-chain Fatty acid, monoglycerides, and water-soluble vitamins (A, D, E, K)» Mycelial spread» By diffusion» are absorbed in the cell wall of the small intestine» By diffusion» in Lacteal.

 

Fate of Absorbed Nutrients:

Amino Acids: 

Amino acids are taken into the cells and used to form proteins with the help of enzymes.

Unnecessary and excess amino acids are converted in the liver to urea on the one hand and sugars or fats on the other. Urea waste products, carbohydrates or fats are used to produce energy.

Glucose: 

Cells generate energy from glucose. Some glucose combines with other substances to form metallic components of protoplasm and some glucose is stored as glycogen in the liver and muscles.

Fatty Acids and Glycerol: 

Through the rearrangement of fatty acids, animals make their own body fat. Some fatty acids are used in plasma membrane and nuclear membrane formation. The energy production capacity of fat is almost twice that of glucose.

 

→ Flow diagram of transport and consequences of absorbed nutrients:

1. Glucose (by active transport) » Villas of arms »Hepatic portal vein» Liver» Heart» cells» Energy production

2. Amino acid (by active transport)» Villas of arms »Hepatic portal vein» Liver» Heart» cells» Physical growth and depletion.

3. Fatty acids and glycerol (by active transport)» Villas of arms» Lacteal»  Circulating lymphatic ducts» Venous system» Liver» Heart» Cell» Storage of energy.