Digestive System Module 7: Chemical Digestion and Absorption PDF

OpenStax-CNX module: m49457 1 Digestive System Module 7: Chemical Digestion and Absorption: A Closer Look * Donna Browne...

OpenStax-CNX module: m49457 1 Digestive System Module 7: Chemical Digestion and Absorption: A Closer Look * Donna Browne Based on Chemical Digestion and Absorption: A Closer Look „ by OpenStax This work is produced by OpenStax-CNX and licensed under the Creative Commons Attribution License 3.0 Abstract By the end of this section, you will be able to: Identify the locations and primary secretions involved in the chemical digestion of carbohydrates, proteins, lipids, and nucleic acids Compare and contrast absorption of the hydrophilic and hydrophobic nutrients As you have learned, the process of mechanical digestion is relatively simple. It involves the physical breakdown of food but does not alter its chemical makeup. Chemical digestion, on the other hand, is a complex process that reduces food into its chemical building blocks, which are then absorbed to nourish the cells of the body (Figure 1 (Digestion and Absorption )). In this section, you will look more closely at the processes of chemical digestion and absorption. * Version 1.1: Feb 24, 2014 11:01 am -0600 „ http://cnx.org/content/m46501/1.3/ http://creativecommons.org/licenses/by/3.0/ http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 2 Digestion and Absorption Figure 1: Digestion begins in the mouth and continues as food travels through the small intestine. Most absorption occurs in the small intestine. http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 3 1 Chemical Digestion Large food molecules (for example, proteins, lipids, nucleic acids, and starches) must be broken down into subunits that are small enough to be absorbed by the lining of the alimentary canal. This is accomplished by enzymes. 1.1 Carbohydrate Digestion The average American diet is about 50 percent carbohydrates, which may be classied according to the number of monomers (subunits) they contain. You should take notes on gure 2 below. The chemical digestion of starches begins in the mouth and has been reviewed in previous modules. In the small intestine, pancreatic amylase does the `heavy lifting' for starch and carbohydrate digestion (Figure 2 (Carbohydrate Digestion Flow Chart )). Amylases break down starches into simple sugars. Three brush border enzymes break up the sugars sucrose, lactose, and maltose into monosaccharides. http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 4 Carbohydrate Digestion Flow Chart Figure 2: Carbohydrates are broken down into their monomers in a series of steps. http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 5 1.2 Protein Digestion Proteins are polymers composed of amino acids linked by peptide bonds to form long chains. Digestion reduces them to their constituent amino acids. You usually consume about 15 to 20 percent of your total calorie intake as protein. The digestion of protein starts in the stomach, where HCl and pepsin break proteins into smaller subunits, which then travel to the small intestine (Figure 3 (Digestion of Protein )). Chemical digestion in the small intestine is continued by pancreatic enzymes, including chymotrypsin and trypsin, each of which act on specic bonds in amino acid sequences. At the same time, the cells of the brush border secrete enzymes. This results in molecules small enough to enter the bloodstream (Figure 4 (Digestion of Protein Flow Chart )). Take notes on gure 4. http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 6 Digestion of Protein Figure 3: The digestion of protein begins in the stomach and is completed in the small intestine. http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 7 Digestion of Protein Flow Chart http://cnx.org/content/m49457/1.1/ Figure 4: Proteins are successively broken down into their amino acid components. OpenStax-CNX module: m49457 8 1.3 Lipid Digestion A healthy diet limits lipid intake to 35 percent of total calorie intake. The most common dietary lipids are triglycerides, which are made up of a glycerol molecule bound to three fatty acid chains. Small amounts of dietary cholesterol and phospholipids are also consumed. The lipase primarily responsible for lipid digestion is pancreatic lipase. However, because the pancreas is the only consequential source of lipase, virtually all lipid digestion occurs in the small intestine. Pancreatic lipase breaks down each triglyceride into subunits called free fatty acids and monoglycerides. 1.4 Nucleic Acid Digestion The nucleic acids DNA and RNA are found in most of the foods you eat. Two types of pancreatic nuclease are responsible for their digestion. The nucleotides produced by this digestion are further broken down by two intestinal brush border enzymes so they be through the alimentary canal wall. The large food molecules that must be broken down into subunits are summarized Table 1 Absorbable Food Substances Source Substance Carbohydrates Monosaccharides: glucose, galactose, and fructose Proteins Single amino acids, dipeptides, and tripeptides Triglycerides Monoacylglycerides, glycerol, and free fatty acids Nucleic acids Pentose sugars, phosphates, and nitrogenous bases Table 1 2 Absorption The mechanical and digestive processes have one goal: to convert food into molecules small enough to be absorbed by the epithelial cells of the intestinal villi. By the time chyme passes from the ileum into the large intestine, it is essentially indigestible food residue (mainly plant bers like cellulose), some water, and millions of bacteria (Figure 5 (Digestive Secretions and Absorption of Water )). http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 9 Digestive Secretions and Absorption of Water Figure 5: Absorption is a complex process, in which nutrients from digested food are harvested. http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 10 Absorption can occur through several mechanisms: active transport to the movement of a substance across a cell membrane using cellular energy (ATP) to move the substance refers to an area of lower con- centration to an area of higher concentration using cellular energy (ATP) to move the substance. Passive diusion refers to the movement of substances from an area of higher concentration to an area of lower concentration. 2.1 Carbohydrate Absorption All carbohydrates are absorbed in the form of monosaccharides. The small intestine is highly ecient at this, absorbing monosaccharides at an estimated rate of 120 grams per hour. All normally digested dietary carbohydrates are absorbed; indigestible bers are eliminated in the feces. 2.2 Protein Absorption Active transport mechanisms, primarily in the duodenum and jejunum, absorb most proteins as their break- down products, amino acids. Almost all (95 to 98 percent) protein is digested and absorbed in the small intestine via diusion. 2.3 Lipid Absorption About 95 percent of lipids are absorbed in the small intestine. Bile salts not only speed up lipid digestion, they are also essential to the absorption of the end products of lipid digestion. The lipid subunits are too big to pass through the basement membranes of blood capillaries, instead they enter the large pores of lacteals. The lacteals come together to form the lymphatic vessels. the lymphatic vessels and are part of the lymphatic system.. http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 11 Lipid Absorption Figure 6: Unlike amino acids and simple sugars, lipids are transformed as they are absorbed through epithelial cells. http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 12 2.4 Nucleic Acid Absorption The products of nucleic acid digestionpentose sugars, nitrogenous bases, and phosphate ionsare trans- ported by carriers across the villus epithelium via active transport. These products then enter the blood- stream. 2.5 Water Absorption Each day, about nine liters of uid enter the small intestine. About 2.3 liters are ingested in foods and beverages, and the rest is from GI secretions. About 90 percent of this water is absorbed in the small intestine. Water absorption is driven by the concentration gradient of the water: The concentration of water is higher in chyme than it is in epithelial cells. Thus, water moves down its concentration gradient from the chyme into cells. As noted earlier, much of the remaining water is then absorbed in the colon. 3 Chapter Review The small intestine is the site of most chemical digestion and almost all absorption. Chemical digestion breaks large food molecules down into their chemical building blocks, which can then be absorbed through the intestinal wall and into the general circulation. Intestinal brush border enzymes and pancreatic enzymes are responsible for the majority of chemical digestion. The breakdown of fat also requires bile. Most nutrients are absorbed by transport mechanisms at the apical surface of enterocytes. Exceptions include lipids, fat-soluble vitamins, and most water-soluble vitamins. With the help of bile salts and lecithin, the dietary fats are emulsied to form micelles, which can carry the fat particles to the surface of the enterocytes. There, the micelles release their fats to diuse across the cell membrane. The fats are then reassembled into triglycerides and mixed with other lipids and proteins into chylomicrons that can pass into lacteals. Other absorbed monomers travel from blood capillaries in the villus to the hepatic portal vein and then to the liver. Glossary Denition 6: α-dextrin breakdown product of starch Denition 6: α-dextrinase brush border enzyme that acts on α-dextrins Denition 6: aminopeptidase brush border enzyme that acts on proteins Denition 6: chylomicron large lipid-transport compound made up of triglycerides, phospholipids, cholesterol, and proteins Denition 6: deoxyribonuclease pancreatic enzyme that digests DNA Denition 6: dipeptidase brush border enzyme that acts on proteins Denition 6: lactase brush border enzyme that breaks down lactose into glucose and galactose Denition 6: lipoprotein lipase enzyme that breaks down triglycerides in chylomicrons into fatty acids and monoglycerides Denition 6: maltase brush border enzyme that breaks down maltose and maltotriose into two and three molecules of glucose, respectively http://cnx.org/content/m49457/1.1/ OpenStax-CNX module: m49457 13 Denition 6: micelle tiny lipid-transport compound composed of bile salts and phospholipids with a fatty acid and monoacylglyceride core Denition 6: nucleosidase brush border enzyme that digests nucleotides Denition 6: pancreatic amylase enzyme secreted by the pancreas that completes the chemical digestion of carbohydrates in the small intestine Denition 6: pancreatic lipase enzyme secreted by the pancreas that participates in lipid digestion Denition 6: pancreatic nuclease enzyme secreted by the pancreas that participates in nucleic acid digestion Denition 6: phosphatase brush border enzyme that digests nucleotides Denition 6: ribonuclease pancreatic enzyme that digests RNA Denition 6: sucrase brush border enzyme that breaks down sucrose into glucose and fructose http://cnx.org/content/m49457/1.1/