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ENZYMES
Bagian Biokimia
FK UNSOED
Enzymes
Figure 5.6
Enzymes catalyze the thousands of reactions that
need to take place in order to maintain life
digestion
respiration
photosynthesis
(plants and some bacteria)
protein synthesis.
Digestion is the mechanical & chemical process of
breaking down food of food
physical digestion,
large chunks of food are ground into tiny particles
chemical digestion,
through the use of enzymes released into the digestive tract
large polymeric biomolecules are broken into individual
monomers or oligomers (e.g. dimers or trimers).
what we eat
glu
Chemical digestion is essential for breaking food into particles that can
be absorbed
glu
.
Salivary glands
Lingual glands
Stomach
Pancreas
Liver
Intestinal mucosa
Enzymatic rate
+
+ OH- OH- less often
H OH-
+
H H OH-
+
+
H OH-
+ OH-
H H
+ +
H OH-
+
0 2 4 6 8 10 12 10 20 30 40 50 60 70
pH (in pH units) Temperature (oC)
pH varies widely among different segments of
the digestive tract
lipases
break the fatty acids off the glycerol
proteases
break down proteins from quaternary
structure down to individual amino acids
thereare many different specific varieties
of each of these
digestive juices
1. saliva -- from salivary glands
amylases
water
2. bile -- made in liver, stored and released from gall
bladder
emulsifier
fat --> smaller GLOBS
MECHANICAL breakdown of fats (NO change to chemical
structure of fats!)
3. pancreatic juice -- from pancreas
baking soda, lipases, and other digestive enzymes
CHEMICAL BREAKDOWN OF FATS
4. HCl -- stomach
just HCl
5. digestive enzymes -- stomach
mainly proteases
DIGESTION & ABSORBTION
OF CARBOHYDRATE
the first type of biomolecule to be chemically digested
begins in the oral cavity
through a salivary enzyme called salivary amylase (or
ptyalin).
breakdown of the polysaccharide amylose (starch, the
principle storage carbohydrate in plants) into the
disaccharide maltose.
chemical digestion of carbohydrates effectively stops when
food is swallowed and transferred to the small intestine.
Carbohydrat digestion mostly occurs in small intestine
In the small intestine, the chyme is exposed to :
pancreatic amylase
brush-border enzymes (disaccharidases):
pancreatic amylase
continues the process of breaking down starch and glycogen
into disaccharides and trisaccharides
brush-border enzymes (disaccharidases):
maltase breaks maltose into 2 glucoses
Lactase breaks lactose into 1 glucose + 1 galactose
Sucrase breaks sucrose into 1 glucose and 1 fructose
break down specific oligosaccharides into the
monosaccharides that are absorbed by the intestinal epithelium.
transported to the liver & are converted to glycogen.
Mechanisms for Absorption of Monosaccharides :
Pepsin breaks peptide bonds between amino acids thus it cleaves long
polypeptides into shorter polypeptides.
most of the digestion of protein takes place in the small
intestine.
individuals with complete gastrectomies can still
completely digest protein
The major sources of proteases :
enzymes pancreas.
Trypsin &chymotrypsin break proteis into smaller and
smaller units.
Carboxypeptidase breaks peptides into free amino acids
membrane bound enzymes on the brush-border of the
intestinal mucosa
Chemicals in the chime induce cells in the small
intestine to secrete hormones :
hormones secretin
stimulates water and bicarbonate secretion in the pancreas,
hormones cholecystokinin (CCK)
stimulates enzyme secretion in the pancreas.
• Also involves the secretion of bile from the liver and gall
bladder
• The bile salts are particularly important for fat digestion in that
they serve as emulsification agents, so exposing more fat to
enzymes.
• Bile salts link fat molecules to water molecules; (normally fats
are hydrophobic).
bile salts
amphipathic molecules
help to break the large fat droplets into tiny emulsification
droplets
prevent them from reforming into large droplets
increases the surface area over which lipases come into contact
with triglycerides
hydrolyze them into : free fatty acids and monoglycerides
absorbed by the intestinal epithelium.
Bile acid micelles
Hydrophobic region of the bile salt is
oriented from the water molecules
hydrophilic region interacts with water
breakage occurs
enzymes enzyme unchanged