Download fat absorp digest handout

What Happens to the Fat You Eat?
Animation: Lipid Absorption
Lipids are digested and absorbed differently from carbohydrates and proteins
because they are _________ soluble in water and so cannot enter our
bloodstream easily. Digestion of _____________ in our foods begins in the
mouth. The lingual glands in the tongue produce an enzyme known as
_______________ that chemically digests some of the triglycerides. This role is
limited, however, and most of the triglycerides reach the _______________
intact. The majority of the digestion of triglycerides occurs in the ___________
intestine, where the compounds are prepared for absorption by the action of
_____________ and lipase enzymes from the pancreas and small intestine. The
bile acts as an emulsifier, breaking the fats into _____________ droplets.
Pancreatic lipase breaks the fatty acids away from the ________________
backbone, forming two free fatty acids and one monoglyceride, ready for
absorption. The water-insoluble free fatty acids and monoglycerides form
_________________ in the small intestine. These fat-bile salt clusters enter the
brush border of the villi through diffusion. Once inside the cell, the micelle splits.
The bile salts return to the liver, and the triglyceride molecule _____________
and combines with other lipids for absorption in the form of a chylomicron. Some
short-chain and medium-chain fatty acids can be absorbed through the capillaries
and transported to the liver via the portal vein. However, most fatty acids,
including the long-chain fatty acids, are absorbed into the _____________ fluid as
part of the chylomicron. The lipids in the sandwich have now been absorbed,
ready to be used by the body.
file:///D:/Chapter_05/A_PowerPoint/a_PPT_Lecture/lipid_absorption.html
Nutrition & the Human Body-Ch 5 Fats, Oils, and Other Lipids
Name:
What Happens to the Fat You Eat?
Animation: Fat Digestion
Fats, including triglycerides, phospholipids, and cholesterol, are not soluble in
water, so they cannot enter our bloodstream easily and thus are digested and
absorbed differently from carbohydrates and proteins. The mechanical digestion
Nutrition & the Human Body-Ch 5 Fats, Oils, and Other Lipids
Name:
What Happens to the Fat You Eat?
of the sandwich begins in the mouth, where chewing mixes the fats with saliva to
moisten and prepare the food to be swallowed. The saliva contains an enzyme
called _________________lipase that chemically digests some of the fats, also
known as triglycerides. This role is limited, however, and most of the triglycerides
reach the stomach intact. The primary role of the stomach in fat digestion is to
_______________ the fat from the other macronutrients. Because they are not
soluble in water, these droplets float on ___________ of the watery digestive
juices in the stomach until they pass into the small intestine. As the fat reaches
the __________________, the gallbladder releases bile, which acts as an
emulsifier and breaks the fat into smaller droplets. At the same time, the
pancreas releases a lipid-digesting enzyme called pancreatic lipase, which breaks
the fatty acids away from the glycerol backbone, forming ________ free fatty
acids and one monoglyceride. Once formed, the long chain fatty acids are
transported as a ______________ into the intestinal cells and then transported
through the _____________ fluid.
file:///D:/Chapter_05/A_PowerPoint/a_PPT_Lecture/fat_digestion.html
Label the Chylomicron above, see p. 147
Nutrition & the Human Body-Ch 5 Fats, Oils, and Other Lipids
Name:
What Happens to the Fat You Eat?
1. In notebook define, micelles, lymph, lipoproteins & chylomicron.
2. Name the fat “digesting” enzyme found in the mouth, released by the stomach, and released
into the SI by the pancreas.
3. How do the actions of gastric lipase compare to those of pancreatic lipase when acting on
triglyceride?
4. Why is bile needed in the small intestine during the digestion of fat? What is its particular role?
5. What is the role of the phospholipid lecithin during fat digestion?
6.
What happens to short-chain fatty acids during fat digestion/absorption?
7. What happens to long-chain fatty acids during fat digestion/absorption?
8.
What is packaged inside protein-containing carries called lipoproteins? What is the structure of
this lipoprotein? What is an example of such a liproprotein? p. 147
Nutrition & the Human Body-Ch 5 Fats, Oils, and Other Lipids
Name: