Digestion& Absorption of Carbohydrate.pptx
- 1. DIGESTION AND ABSORPTION OF CARBOHYDRATES PRESENTED BY ROLLNO- 51 TO 60
- 3. Learning Objectives: • Understand the different classes of carbohydrates • Understand the enzymes responsible for digestion of carbohydrates • What are sites for absorption • Molecular basis of glucose transpotation • Learn about the function of carbohydrates
- 4. Carbohydrates : provide a substantial energy substrate for metabolism (4 kcals/g). Approximately 45% to 60% of dietary carbohydrate is in form of starch, which is a polysaccharide • BALANCED DIET-Diet consisting of the proper quantities & proportions of foods needed to maintain health or growth • Simple sugars • Complex (starch and fiber) -Monosaccharide – One unit -Disaccharides – Two units -Oligosaccharides – 10 or fewer units -Polysaccharides – Up to 1000 units
- 5. Monosaccharides • Glucose • Galactose • Fructose
- 6. Disaccharides • Sucrose – Glucose + Fructose • Lactose – Glucose + Galactose • Maltose – Glucose + Glucose
- 7. Polysaccharides • • Starch – Amylose – Amylopectin Dextrins – Produced when starch molecules are partially broken down by enzymes, acid, or heat. -Less thickening power than starch • Glycogen • Plant Fiber Components
- 9. Digestion of Carbohydrates Begins in the Mouth • When food is chewed, it is mixed with saliva, which contains the digestive enzyme ptyalin (an α-amylase) secreted mainly by the parotid glands. • This enzyme hydrolyzes starch into the disaccharide maltose and other small polymers of glucose that contain three to nine glucose molecules.
- 10. • However, the food remains in the mouth only a short time, so probably not more than 5 percent of all the starches will have become hydrolyzed by the time the food is swallowed. .Activity of the salivary amylase is then blocked by acid of the gastric secretions because the amylase is essentially inactive as an enzyme once the pH of as an enzyme falls below about 4.0
- 12. Starch digestion in the lumen of intestine • Pancreatic α-Amylase is an hydrolyzes internal α-1,4 linkages • α-Amylase does not cleave terminal α-1,4 linkages, α-1,6 linkages (i.e., branch points), or α- 1,4 linkages that are immediately adjacent to α-1,6 linkages. • As a result, starch hydrolysis products are maltose, maltotriose, and α-limit dextrins.
- 13. Digestion in the lumen of intestine
- 14. Digestion at the brush border in the lumen of intestine • The intestine cannot absorb these products of amylase digestion of starch, and thus further digestion is required to produce monosaccharides • The human small intestine has enzymes on brush border oligosaccharidases: lactase, glucoamylase (most often called maltase), and sucrase-isomaltase.
- 15. Digestion at the brush border of intestine • The intestine cannot absorb these products of amylase digestion of starch, and thus further digestion is required to produce monosaccharides • The human small intestine has enzymes on brush border oligosaccharidases: lactase, glucoamylase and sucrase- isomaltase.
- 16. Lactose and maltotriose at brush border
- 18. Absorption of carbohydrate • There are three monosaccharide products of carbohydrate digestion—glucose, galactose, and fructose • They are absorbed by the small intestine in a two-step process: • Their uptake across the apical membrane into the epithelial cell • Their coordinated exit across the basolateral membrane • The Na/glucose transporter 1 (SGLT1) is the membrane protein responsible for glucose and galactose uptake at the apical membrane • the apical step of fructose absorption occurs by the facilitated diffusion of fructose through GLUT5 • a single transporter (GLUT2) is responsible for the movement of both monosaccharides across the basolateral membrane.
- 21. Absorption of glucose , galactose and sucrose • The uptake of glucose across the apical membrane through SGLT1 (secondary active transport,) because the glucose influx occurs against the glucose concentration gradien • Glucose uptake across the apical membrane is energized by the electrochemical Na+ gradient, which, in turn, is maintained by the extrusion of Na+ across the basolateral membrane by the Na-K pump • The apical step of fructose absorption occurs by the facilitated diffusion of fructose through GLUT5
- 23. Absorption of glucose, galactose and sucrose
- 24. APPLIED DIABETES MELLITUS • It is a syndrome of impaired carbohydrates,fat and protein metabolism due to either insulin lack or decreased sensitivity of tissue to insulin TYPES- Type 1/IDDM -Type 2/NIDDM
- 25. Lactose Intolerance • In most mammals and in many races of humans, intestinal lactase activity is high at birth, then declines to low levels during childhood and adulthood. • The low lactase levels are associated with intolerance to milk ( lactose intolerance). • When such individuals ingest dairy products, they are unable to digest lactose sufficiently, and so symptoms--such as bloating, pain, gas, and diarrhea are produced • The simplest treatment for lactose intolerance is to avoid dairy products in the diet, • Commercial lactase preparations, Yogurt is better to administration
- 26. Oral rehydration therapy In cholera massive amounts of fluid can be passed as watery stools in a very short time ,resulting in severe dehydration and possible death Oral rehydration therapy ,consist of primarly of Nacl and glucose ,has been developed by World health organization(WHO) the transport of glucose and Na+ across the epithelium forces via (osmosis)movement of water from the lumen of the gut into intestinal cells ,resulting in rehydration. Glucose alone or Nacl alone would not be effective
- 27. References • Lippincott’s Illustrated Reviews: BIOCHEMISTRY • HARPER ILLUSTRATED BIOCHEMISTRY • TEXTBOOK OF BIOCHEMISTRY FOR MEDICAL STUDENTS BY DM VASUDEVAN (TENTH EDITION)