DIGESTION AND ABSORPTION OF CARBS, PROTEIN AND FAT.pptx
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The document outlines the processes of digestion and absorption for carbohydrates, proteins, and fats, detailing the breakdown of these macronutrients into smaller molecules for assimilation into the bloodstream. Carbohydrate digestion begins in the mouth with salivary amylase, while proteins are processed in the stomach and small intestine with enzymes like pepsin and trypsin. Fat digestion primarily occurs in the small intestine, facilitated by pancreatic lipase and bile salts, which emulsify fats for absorption.
DIGESTION AND ABSORPTION OF CARBS, PROTEIN AND FAT.pptx
- 1. DIGESTION AND ABSORPTION OF CARBOHYDRATE, PROTEIN AND FAT BY Dr.S.Mathangi Assistant Professor of Home Science V.V.Vanniaperumal College for Women Virudhunagar
- 2. What is digestion? Digestion is the process of breaking large, insoluble food molecules into smaller molecules for absorption into the bloodstream. This process involves the use of many digestive fluids and enzymes such as saliva, mucus, bile and hydrochloric acid.
- 3.  Absorption is the process of the absorbing or assimilating substances into the cells or across the tissues and organs through the process of diffusion or osmosis. What is absorption?
- 4. Digestion and Absorption of Carbohydrates
- 5. Digestion and Absorption of Carbohydrates  Carbohydrates are one of the essential nutrients in the human diet.  They are sucrose, which is the disaccharide known popularly as cane sugar; lactose, which is a disaccharide found in milk; and starches, which are large polysaccharides present in almost all non-animal foods, particularly in potatoes and the different types of grains.
- 6. Digestion and Absorption of Carbohydrates  • In the mouth: We take carbohydrate in the form of disaccharide and polysaccharide. No change of disaccharide occurs in the mouth cavity but only boiled starch is digested by the salivary amylase (ptyalin) into maltose.  • In the stomach: In the acid media, the function of ptyalin is lost. So no change of carbohydrate occurs in the stomach. HCl hydrolyze some sucrose only.
- 7. Digestion and Absorption of Carbohydrates  • In the duodenum: The acidity is neutralized by the help of pancreatic amylase and converts all form of starch into maltose. Starch → Maltose  • In the Intestine: The carbohydrate splitting enzyme of small intestine (maltase, lactase, and sucrase) digest all the disaccharide in the following way:
- 8. Digestion and Absorption of Protein
- 9.  • The digestion of protein in different parts of digestive system occurs as follows:  • In the mouth: No digestion of protein in the mouth.  • In the stomach: In presence of pepsin and gastric HCl, protein is converted into peptone.  DIGESTION OF PROTEIN
- 10.  In the duodenum: Here trypsin and chymotrypsin of pancreatic juice act on broken and unbroken peptone and converts it into polypeptide. DIGESTION OF PROTEIN
- 11. • In the small intestine: Here the intestinal juice mainly the erepsin (proteolytic enzyme) hydrolyzes the peptone and converts the polypeptide into end products of protein digestion i.e. amino acid. This amino acid is absorbed in the gut. • So the protein digestion occurs in the following form: Protein peptone Polypeptide Amino → → → acid DIGESTION OF PROTEIN
- 12. •We take fat in the form of neutral fat (triglyceride). The digestion of fat in different parts of the digestive system occurs as follows: • In the mouth: No digestion of fat occurs in the mouth cavity. • In the stomach: Fat digestion may occur in the stomach because the fat splitting enzyme (gastric lipase) is present in the gastric juice but this enzyme is inactive in the acid media. DIGESTION OF FAT
- 13.  Fat digestion occurs in the small intestine with pancreatic lipase and bile salts. Emulsification breaks large fat globules into smaller ones for enzyme action, mainly in the duodenum. Bile, containing bile salts and lecithin, aids this process. The water- soluble parts of these molecules mix with water, while the fat-soluble parts attach to fat globules. This reduces the size of fat globules, making them easier to digest. DIGESTION OF FAT
- 14.  Pancreatic lipase breaks down fats into tiny molecules of free fatty acids and monoglycerides, which are small enough for the small intestine to push through into the bloodstream. DIGESTION OF FAT