Overview of digestive enzymes and their roles in digestion.
Amylase: Breaks down carbohydrates.
Sucrase-isomaltase: Digests specific sugars.
Maltase: Converts maltose into glucose.
Lactase: Digests lactose.
Pepsin: Begins protein digestion in the stomach.
Trypsin: Continues protein digestion in the small intestine.
Peptidase: Further digests peptides into amino acids.
Lipase: Breaks down fats.
Characteristics:
Stationary constrictions form and reform.
Mixes chyme with bile and digestive juices.
Brings chyme into contact with the intestinal mucosa.
Transitions to peristalsis after most nutrients are absorbed.
Gradual movement toward the colon:
Triggered by hormones in the duodenum.
Moves chyme towards the colon over approximately 2 hours.
Refilling of the stomach suppresses peristalsis and reactivates segmentation.
Enterocytes can only absorb monosaccharides.
Larger sugar molecules must be broken down chemically.
Begins with salivary amylase:
Optimal pH of 6.8 to 7.0.
Inactivated by stomach acid.
Continued by pancreatic amylase.
Contact digestion produces monosaccharides like glucose, which pass through enterocytes via facilitated diffusion.
Lactase production typically ceases after weaning in most mammals.
Those unable to digest lactose become intolerant:
Undigested lactose leads to increased osmolarity in the intestine.
Results in water retention and diarrhea.
Bacterial fermentation causes gas, bloating, and cramps.
Yogurt and cheese can often be consumed as they are pre-digested.
Begins in the stomach with pepsin:
Digesting the first 10-15% of proteins.
Optimal pH of 1.5 to 3.5, inactivated by pancreatic juice.
Pancreatic enzymes take over in the duodenum.
Brush border enzymes break down peptides into free amino acids for absorption by enterocytes.
Gastric and intestinal motility create emulsification droplets.
Bile coats droplets to prevent recombination.
Begins in the mouth via lingual lipase.
Continues with gastric and pancreatic lipase,
Producing monoglycerides and free fatty acids.
Formed from bile molecules arranged around a lipid center:
Carry lipids from chyme to enterocytes.
Lipids are absorbed via lacteal lymph capillaries as chyle, which is fat-heavy intestinal lymph that returns to the bloodstream.
Electrolytes diffuse freely following a concentration gradient:
Calcium absorption is facilitated by parathyroid hormone in response to hypocalcemia.
Iron absorption is mediated to prevent toxicity:
Hepcidin prevents overabsorption by blocking export channels in enterocytes.
Excess iron binds to ferritin in enterocytes and is excreted as feces.
Fat-soluble vitamins: A, D, E, and K are absorbed with fats.
Water-soluble vitamins: B complex and C are primarily absorbed by diffusion:
Vitamin B12 requires intrinsic factor for absorption.
Takes approximately 36-48 hours to process food:
Absorbs additional water and electrolytes.
Feces composition: 75% water, 25% solids (undigested fiber, bacterial cells, etc.).
Nerve Activation:
Hypogastric nerve: Relaxes the rectum, closes the internal anal sphincter (sympathetic).
Pudendal nerve: Closes the external sphincter (somatic motor).
Rectum contracts.
Internal sphincter relaxes.
External sphincter relaxes (must occur simultaneously).
Controlled by two reflexes stimulated by rectum stretching:
Intrinsic reflex: Activates peristalsis in descending and sigmoid colon.
Spinal reflex: Carries stretch stimulus to sacral spinal cord for parasympathetic stimulation, enhancing peristalsis and relaxing the internal anal sphincter.
Initiated by rectal stretch:
Parasympathetic reflex relaxes the internal anal sphincter.
Involves voluntary relaxation of skeletal muscle at the external anal sphincter (pudendal nerve).
Voluntary suppression can occur, temporarily ceasing intestinal contractions until another mass movement occurs.