Digestion| Basic concept

                                         BASIC CONCEPT OF DIGESTION

 This article discusses different features of digestion. Here, learn about the anabolic and catabolic processes and more.

Keywords: Catabolic, Anabolic, Macronutrients,  Micronutrients,  Polysaccharides, Oligosaccharides, Disaccharides, and monosaccharides.

Table of contents

1.	Introduction
2.	Processes of digestion
3.	Types of food
4.	End products of digestion
5.	Links

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Introduction

 Digestion is a catabolic (breakdown ) action. This process converts large molecules into small, non-diffusible, and complex to simple molecules. In this process, water-soluble food molecules are formed to be absorbed into the watery blood plasma. Generally, ingested food is non-diffusible, complex, and has large molecules. During digestion, the non-diffusible molecule is converted into a diffusible molecule, a complex molecule into a simple molecule, and a large molecule into a small molecule.  Digestion is often divided into two processes based on how food is broken down: mechanical and chemical digestion.

Process of digestion:

Mechanical digestion is the physical breakdown of large pieces of food into smaller pieces on which digestive enzymes will efficiently work.

In chemical digestion,  enzymes break down smaller pieces of food into small molecules so the body can absorb them. 

Anabolic –small to large. When two small components are added, one water molecule will come out. When a peptide bond adds two amino acid molecules, a dipeptide is formed, and one water molecule will come out.

A water molecule is added in the catabolic process –a hydrolytic reaction. This is hydrolysis, and enzymes are known as hydrolase enzymes.

Types of food materials:

Food materials can be divided into two types :

Macronutrients  (large amount is taken)are :           

 When 1 gm of glucose is metabolized, it gives 4 calories, or 4 calories/gm. Likewise, Fat gives 9 calories /gm, and Protein gives 4 calories /gm.

Micronutrients (a small amount is needed) are minerals, trace elements, and Vitamins. Except for Vitamin D, K, and A, micronutrients are not produced in the body and are supplied from the diet-e.g., iron, zinc, and iodine. Water is also considered a micronutrient.

Only macronutrients undergo digestion.  

Carbohydrate                                                                  

The end products of carbohydrate digestion are monosaccharides. The end products of fat digestion are fatty acid and glycerol. The end product of protein digestion is an amino acid. They are absorbed by intestinal mucosa by different mechanisms.

 

 The carbohydrate is a synonym for saccharide. The word saccharide comes from the Greek word meaning sugar. Carbohydrates are hydrates of carbon. Which can be divided into:

   A. Complex carbohydrates

1. Polysaccharides up to 1000 units of monosaccharides 

i)       Starch  -Amylose, Amylopectin

ii)     Cellulose and pectin

iii)   Glycogen

iv)   Plant fiber component.

       2. Oligosaccharides: 10 or fewer units of monosaccharides.

B. Simple carbohydrates are commonly referred to as sugars, and the suffix 'ose' is used in the names of sugars.

     3. Diasaccharides two units,

i)       Sucrose  -Glucose+ Fructose=cane or beet sugar

ii)     Maltose- Glucose + Glucose= malt sugar

iii)   Lactose- Glucose + Galactose=milk sugar

      4. Monosaccharides are one unit. A monosaccharide is the end product of carbohydrate digestion  –which is not digested further.

           Hexoses                                  Pentoses: present in nucleic acids.

     1)Glucose

    2) Fructose = fruit sugar.

    3)Galactose

Fat or lipid: Fats are esters of higher fatty acids- a long chain of carboxylic acid reacts with glycerol   (glycerol is alcohol) to form an ester. When acid reacts with alcohol, it will form an ester. Glycerol is a trihydroxy alcohol. Fatty acid and glycerol are the end product of fat digestion. As fat is water-insoluble, water-soluble enzymes will not work on the fat molecules. Emulsification of fat molecules occurs with bile salts, breaking the large particles of fat into small particles and allowing water-soluble enzymes - lipase -to work on these particles. Bile salts act as a detergent.  

 Types of fat:

1. Simple or Neutral fat: Neutral fats are formed from one glycerol molecule and three fatty acids.

2. Compound fat: They are formed from glycerol or related substances, fatty acids, and nitrogen-containing bases. Often, phosphate groups are present. The primary compound fats are

1.     Phospholipids or phosphatides  - glycerol+2 molecules of fatty acids+ phosphate+nitrogen base. E.g Lecithin and cephalin.

2.     Sphingomyelins  - fatty acids+ phosphate+choline and complex base sphingosine. They do not contain glycerol.

3.     Galactolipids-Galactose + fatty acids+ sphingosine. No phosphate and glycerol.

Compound fats are 1. Integral parts of the general cell structure

                                     2. Present in large amounts in nervous tissue

                                    3. Concerned with fat transport.

Associated fats are obtained by hydrolysis of fats- glycerol, fatty acids, and soaps.

Soaps are salts of fatty acids obtained by hydrolysis of fats in alkali –the process is known as saponification.

 Protein-protein is formed from amino acids. Amino acids are linked together in a chain by peptide bonds called polypeptides. They protein. The enzymes are peptidases, proteases, and peptones. The end product of digestion is an amino acid.

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 Hashtags:#english# Catabolic# anabolic # macronutrients  # micronutrients # diasaccharides # Oligosaccharides #polysaccharide 

Internal link:

https://totalphysology20.blogspot.com/2021/02/glands-we must know

https://totalphysology20.blogspot.com/2021/03/small intestine  we must  know

https://totalphysology20.blogspot.com/2021/05 /bile- we must  know

https://totalphysology20.blogspot.com/2021/05 /Gall bladder- we must  know

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https://www.healthline.com>nutrition

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