OBJECTIVES
Lecture 27 to discuss digestive enzymes, their action on dietary lipids, absorption of lipids and disorders of digestion and absorption. Lecture 28 to discuss nutritional role of lipids, naturally occurring
LEARNING OUTCOMES
Lecture 27 Describe the digestion, absorption, secretion and utilization of dietary lipids. Describe the role of enzymes in the digestion of lipids in mouth, stomach and intestine. Describe the causes, symptoms and treatment of steatorrhea. Explain the general malabsorption disorders associated with lipids. Lecture 28 Provide the sources of lipids and the relative proportion of fatty acids in
lipids.
Name the naturally-occurring fatty acids. Give the values and reasons for the recommended intake of fats.
LIPIDS
Heterogeneous group of water-insoluble (hydrophobic)
organic molecules Can be extracted from tissues by nonpolar solvents Generally found compartmentalized because of its insoluble nature. Eg. membrane associated lipids or droplets of triacylglycerol in adipocytes, protein associated lipids as lipoproteins for transport of lipids.
CLASSIFICATION of LIPIDS
LIPIDS
SIMPLE LIPIDS
CEPHALIN
ISOPRENOIDS PLASMALOGEN SPHINGOMYELIN CAROTENOIDS GLYCOLIPIDS CEREBROSIDES GANGLIOSIDES SULFOLIPIDS TERPENOIDS
STRAIGHT CHAIN
CYCLIC PROSTAGLANDINS
THROMBOXANES
CisTrans-
Lipids/ Fat
In food
In body
Energy
Essential Nutrient
Flavor
Adipose Tissue
Cell Membrane
subcellular structures.
Fat-soluble vitamins have regulatory or coenzyme functions. Prostaglandins and steroid hormones plays role in maintaining body homeostasis.
Food Sources of Fat Animal Fats Meat Fat (bacon, sausage.) Dairy Fats and products (cream, butter, cheese..) Egg yolk Plant Fats Monounsaturated, polyunsaturated Fatty acid Vegetable oil (safflower, corn, soybean, cottonseed, olive oil)
Visible fat
Butter, margarin, salad oils and dressing,shirteninig fat meat Invisible fat
Bile Acids
1. The end products of cholesterol utilization are the bile acids, synthesized in the liver. Primary bile acids in human bile are 1. chenodeoxycholic acid (45%) and 2. cholic acid (31%). Secondary bile acids, 1. deoxycholate (from cholate) and 2. lithocholate (from chenodeoxycholate). Conjugation with glycine or taurine before their secretion into the bile yield 1. Glycocholic acid 2. Taurocholic acid
2.
3.
4.
Micelles: tiny emulsified fat packets that can enter intestinal cells (enterocytes)
Lipid (fats and oils) is insoluble in water (hydrophobic). Lipids tend to coalesce into larger droplets which reduces the surface area for digestion. The hydrophobic lipid is only accessible to the water soluble lipases at the interface between lipid and water. To increase the access (increased surface area) and rate of lipid digestion the lipid droplet must be broken up. Bile salts secreted from the liver (via gallbladder) have molecules with a combination of hydrophobic and (lipophilic) hydrophilic regions. Bile salts break up the lipid droplet into many smaller droplets thereby increasing the surface area of lipid-water access.
one.
Anchors at lipid aqueous interface. Procolipase
colipase
Cholesteryl esters
Phospholipid degradation Phospholipids are hydrolysed by phospholipase A2. Pancreatic juice is rich in phospholipase A2; activated by trypsin; requires bile salts for optimum activity Products are lysophospholipid and free fatty acid Lysophospholipase removes another fatty acid and the product is
glycerylphosphoryl base.
Glycerylphosphoryl base may be excreted in feces, further degraded or absorbed.
Phosphatidyl choline
Lysophosphatidylcholine
Secretin Small peptide hormone Produced by intestinal cells Secreted in response to low pH of the chyme entering the intestine. Mode of action
enzymes.
Chyme semifluid mass of partially digested food that passes from the stomach to the duodenum
Free cholesterol
2-monoacyl glycerol
Primary products of lipid digestion
Together with
Bile salts
Mixed micelles
Disc shaped clusters of amphipathic lipids (hydrophilic groups outside and hydorphobic groups inside)
Monoacylglycerol
Monoacylglyceol acyl transferase Diacylglycerol acyl transferase Lysophospholipids Acyl transferases Cholesterol Acyl CoA cholesterol acyl transferase
Triacylglycerol
Long- chain fatty acids Resynthesis in the similar fashion Small- and Medium- chain fatty acids Need not form mixed micelles for absorption by the intestinal mucosa. (dietary therapy for individuals with malabsorption of other lipids) Not converted to CoA derivatives and not reesterified They are released into portal circulation and are carried by serum albumin to liver. Cholesterol and other sterols are poorly absorbed. Overall, about 50% of dietary cholesterol is absorbed. Dietary fat increases cholesterol absorption Fiber (especially soluble fiber) and phytosterols decrease cholesterol absorption
triglycerides
VLDLs
Liver
Many organs
LDLs
Cholesterol
HDLs
Cholesterol