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Digestion and Nutrient Absorption Presented by: Professor Steven Dion, Teresa Ward & Kelly Baker Salem State College - Sport, Fitness and Leisure Studies Dept. The Odyssey The gastrointestinal tract: Includes the esophagus, gall bladder, liver, stomach, pancreas, small intestine, large intestine, rectum, and anus (which are both part of the large intestine). Its entire length from the mouth to the anus is 6-8 meters long. It is the tube that supplies nutrients and water to the body. Digestion & Absorption - Dion, Ward & Baker 2 The GI Odyssey The nutrients are delivered to the liver by way of the hepatic-portal vein and then they are distributed throughout the body by the circulatory system. It takes the GI tract 1-3 days to eliminate the ingested food. Digestion & Absorption - Dion, Ward & Baker 3 Digestion & Absorption - Dion, Ward & Baker 4 Digestion & Absorption - Dion, Ward & Baker 5 The Small Intestine Approximately 90% of digestion (and essentially all lipid digestion) takes place in the first two sections of the 3 meter long small intestine. It is a coiled structure with three sections called the duodenum, jejunum and the ileum. There are tiny fingerlike protrusions along the walls of the small intestine called villi. These structures absorb the carbohydrates, proteins, lipids, water, vitamins and minerals. Digestion & Absorption - Dion, Ward & Baker 6 The Small Intestine The intestinal walls are made up of smooth muscle that contract and relax moving the food or chyme forward then slightly backward. This gives the intestine additional time for absorption. Here the pancreas secretes 1.2-1.6 liters of alkali containing juice to help buffer the hydrochloric acid that mixes with the chyme and enters into the small intestine from the stomach. Neutralizing this acid is crucial otherwise it causes ulcerations or ulcers. Digestion & Absorption - Dion, Ward & Baker 7 The Large Intestine This is the final digestive structure. It consists of the ascending and descending colon, transverse colon, sigmoid colon, rectum and anal canal. It is 1.2 meters long. By the time the digested food or chyme reaches the large intestine, most of the nutrients have been absorbed. The primary role of the large intestine is to convert chyme into feces for excretion. Here the colon absorbs water from the chyme, changing it from liquid to solid. The large intestine does not contain villi. Digestion & Absorption - Dion, Ward & Baker 8 The Digestive Process Carbohydrate digestion and absorption Carbohydrates start breaking down in the mouth. The enzyme salivary amylase starts breaking up the starches reducing it into smaller glucose molecules where in the stomach it continues to be broken down further. Upon entering the small intestine the pancreas releases the enzyme pancreatic amylase to help complete the hydrolysis of starch into smaller chains of glucose molecules – monosaccharides, which is 1 molecule of sugar. Digestion & Absorption - Dion, Ward & Baker 9 The Digestive Process (Carbohydrate digestion continued) The monosaccharides are absorbed into the small intestine and delivered to the liver by way of the hepatic portal vein. After the liver processes the nutrients, the nutrients enter into the blood stream circulating throughout the body. Digestion & Absorption - Dion, Ward & Baker 10 The Digestive Process Lipid or fat digestion and absorption In the stomach fats are broken down into glycerol and fatty acids. The digestion of fats starts in the stomach when mixed with the enzyme lipase. The major part of the breakdown takes place in the small intestine. In the duodenum the enzyme pancreatic lipase furthers the process by breaking the fats down from triglycerides to monoglycerides (which is 1 fatty acid instead of 3 fatty acids connected to a glycerol molecule). Digestion & Absorption - Dion, Ward & Baker 11 The Digestive Process (Lipid/fat digestion and absorption continued) Bile is produce in the liver and secreted by the gall bladder which increases the lipids solubility, breaking it down into droplets, making it easier for the small intestine to absorb. When foods with high lipid content enter the stomach, the hormone – gastric inhibitory peptide is released, slowing down movement flow out of the stomach. This is why we feel full after eating high fat foods. Digestion & Absorption - Dion, Ward & Baker 12 Digestion & Absorption - Dion, Ward & Baker 13 The Digestive Process Protein Digestion and Absorption Proteins are split into linked amino acids called peptides and then into individual amino acids. In the stomach the enzyme pepsin starts the breakdown of proteins into smaller units called polypeptides and peptides. In the duodenum of the small intestine the pancreatic enzymes trypsin and chymotyrpsin also split proteins into polypeptides and peptides. Digestion & Absorption - Dion, Ward & Baker 14 The Digestive Process (Protein Digestion and Absorption continued) In the jejunum of the small intestine an enzyme created by the small intestine called peptidase splits the large peptides into smaller peptides and than into amino acids. All of these smaller protein fragments go directly to the liver by the hepatic portal vein. Once in the liver one of three things happens to the proteins: 1. It converts to glucose, 2. It converts to fat or 3. It is directly released into the blood as amino acids. Digestion & Absorption - Dion, Ward & Baker 15 The Digestive Process Vitamin Absorption Vitamins are absorbed mainly in the jejunum and ileum sections of the small intestine. A, D, E, and K are the fat soluble vitamins and they must be absorbed in combination with fat. Fat is the transport for which the vitamins are delivered to the liver. Digestion & Absorption - Dion, Ward & Baker 16 The Digestive Process (Vitamin Absorption Continued) The B’s and C vitamins are water soluble vitamins. They start breaking down in the stomach and then throughout the small intestine. They do not remain in the body’s tissues very long and the excess is passes on into the urine. Digestion & Absorption - Dion, Ward & Baker 17 The Digestive Process Mineral Absorption Intestinal absorption of minerals increases when the body is lacking the particular nutrient. Intestinal absorption of minerals decreases when the body is not lacking the particular nutrient. Digestion & Absorption - Dion, Ward & Baker 18 The Digestive Process Water Absorption Saliva, gastric secretions, bile, pancreatic acids and intestinal secretions take up approximately 7 liters of water, when combined with an intake of an average of 2 liters of water ingested, the body is processing approximately 9 liters of water daily. 72% is absorbed in the first half of the small intestine, 20% is absorbed in the lower half of the small intestine, and 6% is absorbed in the large intestine. Digestion & Absorption - Dion, Ward & Baker 19 Digestion & Absorption - Dion, Ward & Baker 20 Digestion & Absorption - Dion, Ward & Baker 21 Digestion & Absorption Water and ions Carbohydrate (CHO) Protein Fat Vocabulary: trypsin/ogen, enterokinase, proteolytic, chylomicron, chyme, micelle Digestion & Absorption - Dion, Ward & Baker 22 Digestion & Absorption GENERAL PRINCIPLES Breakdown of complex molecules Enzymes (pH) Absorption into gut cells Mechanism of absorption Active [energy] Passive [no direct energy ] carriers Digestion & Absorption - Dion, Ward & Baker 23 Bulk flow of liquid in gut Input Ingestion ~ 2 litres per day Secretion (gut) ~ 7 litres/day Output Faeces ~100 ml/day Conclude ~ 9 litres/day absorbed Digestion & Absorption - Dion, Ward & Baker 24 Absorption of Water Passive Osmotic gradient + Due to Na [active] ‘Leaky’ tight junctions (paracellular) Regulated ~95% absorption in small intestine Digestion & Absorption - Dion, Ward & Baker 25 Carbohydrate (CHO) Digestion Digestion & Absorption - Dion, Ward & Baker 26 Carbohydrate (CHO) Digestion Digestion & Absorption - Dion, Ward & Baker 27 CHO Digestion — Summary Polysaccharides to disaccharides (gut amylases) Disaccharides to monosaccharides (brush border) Glucose, galactose enter cells by energy-dependent secondary active transport i.e. ‘piggy-back on Na+ gradient (active) Digestion & Absorption - Dion, Ward & Baker 28 Carbohydrate Absorption Glucose, galactose enter capillaries down concentration gradient Fructose enters capillaries via passive carrier mediated transport Digestion & Absorption - Dion, Ward & Baker 29 Protein Digestion Essentially similar to CHO Proteins to peptides Gastric pepsinogen Activated by HCl AND pepsin Pancreatic proteases (trypsin) Digestion & Absorption - Dion, Ward & Baker 30 Protein Digestion contd Essentially similar to CHO Peptides to amino acids (brush border) Absorbed by secondary active transport Depends on Na+ transport Digestion & Absorption - Dion, Ward & Baker 31 Pancreas Endocrine Insulin,glucag on Exocrine Enzymes (acini) Bicarbonate (ducts) Digestion & Absorption - Dion, Ward & Baker 32 Digestion and Absorption of Fat Emulsification by bile salts Pancreatic lipase Micelles are watersoluble Digestion & Absorption - Dion, Ward & Baker 33 Digestion and Absorption of Fat Monoglycerides and FFA enter cells by diffusion Triglyceride synthesis Add protein Chylomicrons To lacteal (lymph) Digestion & Absorption - Dion, Ward & Baker 34 Fat Digestion & Absorption Fat to triglycerides (pancreatic lipase) Bile salts emulsify (surface area) Bile salts — micelles containing monoglycerides and free fatty acids (FFA) Enter passively Triglyceride synthesis — chylomicrons Exocytosis and thence to lacteals Digestion & Absorption - Dion, Ward & Baker 35 Lipid Digestion Bile salts emulsify lipids by: • Chain length • Saturation • Placement Lingual Lipase: Mouth: • Important largely for neonates • Acts on milk fats - preemulsified fats O O –O–C–R1 O R2 –C–O– O H2O –O–C–R3 O –O–C–R1 R2 –C–O– O + R3–C–OH –OH Stomach: • Little to none • Churning creates a course lipid emulsion • Fat slows the release of food from the stomach Small intestine • Performs 90% of all lipid digestion • Primarily performs hydrolysis and de-esterification • Mix bile salts to convert coarse emulsion into micelles Digestion & Absorption - Dion, Ward & Baker 36 Lipid Digestion Pancreatic Lipase • long > short, unsaturated > saturated • inhibited by bile salts • enhanced by Ca++ – Colipase R1 H2O R2 R1 H2 O R2 R3 OH R2 OH FFA OH FFA TAG DAG 2-MAG Phospholipase A2 = Lecithinase • acts at C1, 2 position of PL R1 H2O R2 Cholesterol Esterase R1 H2 O HO P–R3 • removes FA at low pH - lumen • adds FA at higher pH - mucosa FFA OH HO P–R3 FFA P–R3 H+ O OH– Cholesterol + FFA O Digestion & Absorption - Dion, Ward & Baker 37 Lipid Absorption • • • Digestion & Absorption - Dion, Ward & Baker 38 Lipid Absorption Liver Emulsion 500 nM Gall Bladder PL 4-14 CE micelle 5 nM + CCK duodenum Fatty acids: DAGs MAGs Cholesterol 50 nM bile salts ATP Digestion & Absorption ADP + Pi - Dion, Ward & Baker ileum 39 Bile Acid Synthesis OH COOH COOH OH HO HO Cholic acid OH Chenodeoxycholicacid OH COOH COOH HO Lithocholicacid HO Deoxycholic acid COOH O –O–SO Digestion & AbsorptionO- Dion, Ward & Baker ? 40 Absorption Lipid + Bile salts + Enzymes Bile salts FAs DAGs MAGs cholesterol Directly absorbed into mucosal cell Re-esterify to TAG chol–FA Digestion & Absorption - Dion, Ward & Baker Circulate to lymph as chylomicron 41 Lipid Absorption glucose -glycerol–P glucose cholesterol cholesterol fatty acids MAG cholesterol ester FA-CoA TAG Chylomicrons lysolecithin Lymphatics lecithin apoproteins short chain FAs </= C10 FA + albumen Blood Digestion & Absorption - Dion, Ward & Baker 42 Digestion & Absorption - Dion, Ward & Baker 43