Lipid Digestion and Absorption in the Gastrointestinal Tract
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Course
Integration Of Physiological Systems (BMS2038)
Institution
University Of Surrey (UNIS)
Provides a good base knowledge of how fats are digested throughout the GI system and how they are then absorbed. Introduces the different types of fat composition that are present within the GI tract, as well as introduces the role of key enzymes, e.g. lipase. and their role in digestion. Then star...
• Minor digestion in the mouth and stomach
1. LIPID DIGESTION IS INITIATED IN THE MOUTH, LINGUAL LIPASE
• HYDROLYSIS of DIETARY FATS (TAG) with short and medium chain fatty acid (e.g. Milk, fat); some of
free fatty acid released
• It is not important nutritionally in humans
• Perception of fat taste
• LIPASE = a globular protein
• Unable to penetrate surface area of lipid particles
• SALIVARY LIPASE = active at low pH
• Minor lipid digestion
2. IN THE STOMACH, GASTRIC LIPASE (FUNDIC CHIEF CELL; limited action of TG hydrolysis
• GASTRIC MOTILITY = plays a crucial role in lipid digestion
• It is in the first stage in the process of emulsification (increase in surface area of lipids) for digestion
• EMULSIFICATION = the major process in fat digestion, breaking large droplets into smaller ones
• It BEGINS by AGITATION in the STOMACH to MIX the FAT with the PRODUCTS of DIGESTION
• Main dietary fat digestion and absorption occurs in the small intestine - Emulsification and digestion
1. Emulsification by bile salts and phospholipids
2. Breakdown the course emulsion into smaller and more stable particles
Integration of Physiological Systems Page 1
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