Digestion and Absorption of carbohydrates

By,Dr Mohammad waseem kausar

Assistant professor,Biochemistry
IMDC

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 Carbohydrates
• Sugars, Starches,
Fibers
• Major food
sources: plants Photo © PhotoDisc

– Formed during
photosynthesis

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 Objectives
• Provide an overview of the structures,
mechanisms, and processes of the GI tract.
• Understand how food is digested and absorbed
within the body.
• Explain how foods are transported after they are
digested and absorbed.
• Describe how the body keeps the complex
processes of digestion, absorption, and nutrient
transport running smoothly.
• Explain various influences on digestion and
absorption along with various nutrition and GI
disorders. 3
 The Gastrointestinal Tract
• Organization
– Mouth  anus
– Accessory organs
• Salivary glands, liver, pancreas, gallbladder
• Functions
– Ingestion
– Transport
– Secretion
– Digestion
– Absorption
– Elimination
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Overview of Digestion

• Physical movement
– Peristalsis
– Segmentation
• Chemical breakdown
– Enzymes
– Other secretions

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Overview of Absorption

Types of absorptive
processes

• Passive Diffusion

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Facilitated
Diffusion

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 Active
Transport

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Diet
Liquid , solid and semisolid
 Polysaccharides = starch and glycogen
 Disaccharides = sucrose, lactose and
maltose
 Monosaccharides = fructose and pentoses.

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Digestion in Mouth

Saliva and Enzymes
• Salivary amylase(ptyline) acts on starch
• Moistens food for swallowing
• α- amylase requires . Optimum pH and Cl- ions
• 6.6 -6.8
• It hydrolysis α-1→4 linkages at random deep inside
of p/s molecule like starch, glycogen, and dextrin,
producing smaller molecules maltose, glucose and
trisaccharide.

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Digestion in the stomach
 No action on meal
 no enzymes

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 The Pyloric Valve

Small Intestine Stomach

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 Small intestine (Duodenum)


Pancreatic juice
Pancreatic amylase completes starch digestion

Requirs α- amylase requires . Optimum pH(7.1)
and Cl- ions
 End products of carbohydrate digestion

Glucose, fructose, galactose

Absorbed into bloodstream
 Fibers are not digested, excreted in feces

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Small Intestine
 Pancreatic enzymes
-amylase

maltotriose maltose
G G G G G G G G + G G

 amylase
amylose

G G G GG G GG
GG GGGG
GG G
amylopectin
Limit dextrins
Small intestine

Brush border enzymes digest disaccharides
 Intestinal amylase hydrolyzes terminal α-1→4 linkages
liberating free glucose.
 Lactase (β-galactosidase) =

pH 5.4 – 6.0
 Isomaltase = hydrolysis α 1 – 6 = linkages splitting α -
limit dextrin producing maltose and glucose
 Maltase =
 Sucrase =

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Oligosaccharide digestion..cont
G
G G G Limit dextrins
GG G sucrase
G G

maltase G
G Glucoamylase (maltase)
or G G G
-dextrinase
GG -dextrinase
GG G G
G
GG G
G
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 Absorption
 Small intestine

Absorption
• Folds, villi, microvilli expand absorptive surface
• Most nutrients absorbed here
• Fat-soluble nutrients go into lymph
• Other nutrients into blood

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Transit Times

*Assuming 24
hour Transit
Time 23
 Signaling Systems:
Command, Control, Defense
• Nervous system
– Regulates GI activity
• Local system of nerves
• Central nervous system
• Hormonal system
– Increases or decreases GI activity
• Immune system
– Identifies and attacks foreign invaders
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 Nutrition and GI Disorders
• Constipation
– Hard, dry, infrequent stools
– Reduced by high fiber, fluid intake,
exercise
• Diarrhea
– Loose, watery, frequent stools
– Symptom of diseases/infections
– Can cause dehydration
• Diverticulosis
– Pouches along colon
– High fiber diet reduces formation
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 Nutrition and GI Disorders

• Gastroesophageal Reflux Disease (GERD)

– Reduced by smaller meals, less fat
• Irritable Bowel Syndrome (IBS)
• Colon cancer
– Antioxidants may reduce risk
• Gas
• Ulcers
– Bacterial cause; helicobacter pylori
• Functional dyspepsia
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Bacteria in the
mouth ferment
sugars and in the
process produce
an acid that
dissolves tooth
enamel. Sticky
foods stay on the
teeth longer and
keep yielding acid
longer than
unsticky foods. 27
 Lactose Intolerance
• Lactose in milk and other dairy foods
• Lactase enzyme
• Symptoms

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• Sucrase deficiency
• malabsorption

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 Carbohydrates in Your Diet
• Recommended carbohydrate intake
– 55-60% of kilocalories
– Daily Value (for 2,000 kcal) = 300 grams
– Dietary Guidelines
• Moderate sugar intake
• Variety of grains, fruits, vegetables
– Fiber intake of 25 grams/day

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 Carbohydrates in Your Diet
• Increasing
complex
carbohydrate
intake
– Grains,
especially
whole grains
– Legumes
– Vegetables
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 Carbohydrates in Your Diet
• Reducing sugar intake
– Use less added sugar
– Limit soft drinks, sugary cereals,
candy
– Choose fresh fruits or those
canned
in water or juice

Photo © CSquared Studios/PhotoDisc

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