Thursday, January 24, 2019

Anatomy - Day 2 - Small Intestine (cont’)

Part one: the Duodenum

- Intrinsic factor - allows absorption of something?

Sphincter at bottom of small intestine spurts out

chyme randomly into the Duodenum.

- Duodenum releases its own enzymes (peptidases,

lactase, sucrase, maltase) from glands within its
own intestinal pits, as well as mucous from the
duodenal (Brunner’s) gland in the submucosa.

Accessory organs

- Pancreas: pancreatic juice containing. Bicarbonate

ions to neutralize acid in chyme, as well as trypsin and proteases protein digestion
enzymes and pancreatic amylase to complete CHO digestion.

- Liver Produces bile, In which there are no enzymes and sends it gall bladder for
storage

- Gall bladder: releases soared up big into the duodenum for emulsification. (more?)

The JEJUNM and ILEUM (20ft!)(hands on

ya belly)

- Mainly an area for absorption. We haven’t

done much of that yet.

- Villi and Micro Villi! Increases surface area to

absorb more

- Celiac - the lil’ villi shut down and do not

receive any products of absorption. Those villi
is SCARED.

- Process of absorption occurs mostly by

active transport diffusion, facilitated
diffusion and some pinocytosis

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- Diffusion: Going from an area of high
concentration to low concentration. Easy! Things
will eventually reach equilibrium.

- Active Transport: Moving and something from an

area of low concentration to low concentration.
That’s why we have transport proteins.

- Facilitated Diffusion: Passive flow of molecules

from high concentration to low concentration
through use of transport protein channels. The difference is that there are channels
for the molecule to come through. It gets a lol smack on the but to get it moving
along.

The large intestine AKA the Colon

- Main functions: reabsorption of water and ions

(especially sodium), absorption of vitamins as well as
compacting feces. A lot of vitamins are a absorbed here.

- stores and forms feces and moves it along into rectum

through peristalsis release of feces is known as
dedication.

Accessory Organs of Digestion

Liver

- Thought of as the largest gland in the body

- Liver Enzymes control CHO metabolism (blood glucose

levels) through processes called glycogensis ( glucose to
glycogen) and glyogenlysis (glycogen to glycogen)
energy to energy storage & energy storage to energy

- Can also convert amino acids (protein molecules) into

CHO molecules for energy when blood CHO labels are low, the process in
gluconeogenesis

- Active in protein metabolism by deamination of amino acids

- Vitamin storage, fat soluble vitamins only.

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Pancreas

- cells of pancreases that are active in digestion are now as acini

- Hormones secretin and cholecystokinin control secretion of pancreatic juice from

acini

- As previously stated in discussion of duodenum, acini secrete pancreatic rice

containing: Bicarbonate Ions (neutralization); protrudes typist, Chymotrypsin (protein
digestion); pancreatic amylase (CHO digestion); lipase (fat digestion)

- Type 2 diabetes = too much tissue to lil insulin. Treatable with a change in lifestyle.

Nutrition Basics - Macronutrients

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Carbohydrates (CHO)

The following components are found in combination in most carbohydrate foods.

Basically everything is a carb.

Starch: found in vegetables, whole grains and refined cereal.

fibre/cellulose: found in grains fruits, vegetables.

Sugars: found in fruits, Veg, milk products, sweeteners.

CHO - complex vs Simple

Complex: rich combination of stretch fibre, and long chains of sugars (more…)

Simple:

- When naturally occurring are short chains of sugars (mono disaccharides) with little
too stitch , and less finer or no finer id looking purely at sweeteners, ie sugar, honey,
syrups

- When foods have been refined and or milled, they become simple CHO’s as the
cellulose and starch is broken down and or removed.

- Examples: sweet low fibre fruits (stones fruits, kiwi), flours, cereals, refined grains
(think anything “quick-cooking” Like 1 minus oats, minute.

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A word about enrichment

- a process put in place by governments to replace some of the vitamins and minerals
lost in the milling process

- Doesn’t replace all lost nutrients, focuses mainly on B vitamins (niacin, riboflavin) and
iron.

The Saccharides (sugars)

The sugars in food are stored in 3 major forms: monosaccharides, di saccharides, and
polysaccharides

MONO: a single monosaccharides is usually composed of 6ncsrbon rings and I Don’t

care.

Fiber

Dietary fibre - about of undigested material left after regular digestive process and is
divided into soluble and insoluble

Soluble fibre is hydrophilic so formed gels in the GI tract keeping toxins from being
reabsorbed. Found primarily in fruits, bit also in stuff like oat bran barley and segues

Insoluble fibre is from the structural component of plants. Large molecules that
enzymes can’t break down. Found in bran part of grains.

Some functions fo fibres

- provides satiety (fullness)

- increases come of stools

- Dilutes intestia; contents to tender endotoxins harmless

- decreases bowel transit allowing less time for fermentation and less exposure to
endotoxins

- Decreases cholesterol

- Soluble fibre delays gastric emptying long enough to allow more time to absorb
nutrients.

Alcohol

- is produced from carbs but is chemically related to fat

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- Absorption begins in mouth and stomach 80% is absorbed in small intestine and isn
immediately distribution to the tissues.

- Its absorption is not affected affected by physical activity or caffeine.

Fats

There are 5 major classes or lipids: simple lipids, compound lipids, derived lipids
sterols, and miscellaneous.

Most consumable fats fall under simple lips. They consist mostly of triacylglycerol
(triglycerides), which is the form in which fat is stored for fuel and is most commonly
found in foods.