Download MBBS Biochemistry PPT 66 Lipid Ingestion And Digestion Lecture Notes

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7 Main Human Body Lipid (Forms)

1. Free Fatty acids
2. Cholesterol
3. Triacylglycerol

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4. Phospholipid
5. Glycolipids
6. Lipoproteins
7. Eicosanoids
Metabolism of Lipid Forms

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Generation, Operation, Destruction

? Sources/Biosynthetic Pathways (Anabolism)

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? Functions/Associated Metabolic Pathways

? Breakdown/Degradation Pathways (Catabolism)

? Health= Biomolecules in body present in

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regulated, balanced and in ordered

mechanisms.

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? Disorders= Biomolecules of body get

dysregulated, imbalanced and interferences

in mechanisms.

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Lipid Metabolism Derangement

Is Associated with

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Obesity

Metabolic Syndrome

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Non Communicable Diseases

Obesity And Metabolic Syndrome

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SYNOPSIS

1. DIETARY LIPIDS

?INGESTION

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?DIGESTION
?ABSORPTION
?TRANSPORTATION
?UPTAKE BY TISSUES
2. LIPOLYSIS: LIPID CATABOLISM /

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Utilization Of Stored TAG

q FATTY ACID OXIDATION

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q KETONE BODY METABOLISM

3. LIPOGENESIS:

q LIPID BIOSYNTHESIS

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q DE NOVO BIOSYNTHESIS OF FATTY ACIDS

4. LIPOPROTEIN METABOLIM/

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TRANSPORTATION OF LIPID FORMS

5. DISORDERS ASSOCIATED TO LIPID

METABOLISM

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INGESTION OF DIETARY LIPIDS/

EATING OF DIETARY LIPIDS
?Lipids are chief

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constituents of human

food.

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Ingestion Of Dietary Lipids

? What quantity and quality of Lipid forms to be

ingested per day?

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? Which forms of dietary Lipids ingested from rich

sources ?

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? Why to eat dietary Lipids?
What quantity and

quality of Lipids to be

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ingested per day?

In What

Amount (Quantity) Dietary Lipids to be

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Eaten?
? Daily consumption of dietary Lipids

by human beings varies and

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depends upon:

?Dietary habits of an individual
?Economic status of a family

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RDA OF DIETARY LIPIDS

?Per day quantity of dietary

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Lipids for an adult individual

is:

?20-35% of Calorie need

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?50-80 grams/day of dietary

Lipids
In What Form (Quality) Dietary Lipids

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are ingested?

FORMS AND SOURCES OF

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INGESTED DIETARY LIPIDS



? Dietary ingested Lipids contain fol owing

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forms of Lipids:

?Triacylglycerol (TAG):Principal dietary

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Lipid form ingested - 98%.

?Phospholipid
?Cholesterol Ester
?Fat soluble Vitamins: are soluble in Fat

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hence associated with fatty foods.

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Quality Of Dietary Lipids To be ingested

? Natural

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? PUFA of Cis Form

? Omega 3 and Omega 6

? PUFA:MUFA:SFA 1:1:1 ratio

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Avoid Trans Fats

As they are detrimental to Health

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? Sources of dietary Lipids

should be free from Trans

Fatty acids/less than 1%.

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? Trans Fatty acids are not

readily metabolized by

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human body.

? Trans Fats increases the

risk of Atherosclerosis.

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Dietary Rich Sources Of Lipids

? Obtained from both foods of

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Plant and Animal origin.
Forms Of Fat in Food Sources

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Visible Fat

Butter, Margarine, Salad oils and

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dressing, Shortening Fat Meat

Invisible Fat

Cheese, Cream portion of

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homogenized milk, Egg yolk, Nuts,

Seeds, Olives.

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Sources Of Plant Lipids

q Plant Oils: Peanut ,Safflower

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,Sunflower, Olive, Mustard Oils,

Margarine etc.

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qNuts: Peanuts , Walnuts , Cashew

,Almonds, Sesame ,Pine etc

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Sources Of Animal Lipids

?Milk and Milk products

?Egg Yolk

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?Sea foods ?Fish, Shell fish

?Animal-Fat ,Meat , Liver and

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Brain


Rich Dietary Sources of PUFAs

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Why To Eat Dietary Lipids?

OR

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Importance Of Ingesting

Dietary Lipids
Importance Of Ingesting Dietary Lipids:

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? TAG (predominantly ingested) - secondary source of

energy for body tissues.

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? Source of Essential Fatty acids/PUFAs-structural

components of tissues.

? Source of Fat Soluble Vitamins- Vitamin A,D,E and K

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associated with Fatty foods.

? Improve taste of recipes.

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? Increase palatability and satiety value.

? Thus daily consumption of

dietary lipids is essential for

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? Maintenance of normal

?Health

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?Growth

?Reproduction

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Digestion Of Dietary Lipids In GIT

Digestion of Dietary Lipids

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Is

Cleavage Of Ester Bonds

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Present In Various

Complex /Unabsorbable Lipid Forms

By

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Lipases/Lipolytic Enzymes

In

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Different Parts Of GIT


Prerequisites for Lipid Digestion

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? GIT Hormones
? Optimum pH
? Emulsifiers
? Emulsification
? Lipid Digesting Enzymes- Lipases

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Gastrin

Chyme stimulates

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Cholecystokinin (CCK)

Secretin

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to release bile from

gallbladder and

Pancreas for Pancreatic

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juice.

Enterogastrone

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?Cholecystokinin (CCK)

and Secretin

?Stimulates the:

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Gal bladder to contract

and release bile.

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Mechanism Of Lipid Digestion

in Different Parts of GIT

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Insignificant Lipid Digestion

Occurs in Mouth and Stomach

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? Though Salivary juice contains

Lingual Lipase and Gastric juice

contains Gastric Lipase .

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? Digestion of dietary Lipids in

mouth is negligible and stomach

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is~10% of TAGs are hydrolyzed
Insignificant Digestion Of Lipids In Mouth and

Stomach Due to:

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?No optimal pH of salivary and gastric juices

?No optimal activity of Enzyme Lipases

(Optimal pH range 6-8)

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?No Emulsification Process in Mouth and

Stomach

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?Dietary Lipids (insoluble form) when not

emulsified

?Do not have contact with polar and soluble

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forms of Lipases present in the aqueous

phase of salivary and gastric juices.

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?There is no cleavage of Ester bonds of Lipid

structures in salivary and gastric juices

?Insignificant digestion of Lipids in mouth

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and stomach.
Significant and Complete

Digestion

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Of Dietary Lipids

Occurs In

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Smal Intestine

In presence of Bile after

Emulsification

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Requirements

for

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Emulsification

To Form Emulsions

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Essential y Requires

Presence Of Bile

In Smal Intestine

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For Lipid Digestion and

Absorption

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? Bile is a greenish

fluid produced in

Liver.

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? Concentrated and

stored in Gal

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bladder.

? Carried through bile

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duct

? Later secreted in

Smal intestine via

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Common Bile Duct

(CBD)

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Composition Of Bile

? Bile is an

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Alkaline solution

? Composed of:

?Bile Salts

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(Surfactant)

?Bilirubin

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(Bile Pigment)

?Bile acids

?Cholesterol

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?Lecithin


Bile Acids Derived From Cholesterol

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?Name Of Bile

salts :

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?Sodium

Glycocholate

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?Sodium

Taurocholate
Role Of Bile Salts In Formation of

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Emulsions During Emulsification

? Emulsifying agents/Emulsifiers:

?Emulsifying Agents/Surfactants:

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? Bile Salts
(Sodium Glycocholate, Sodium Taurocholate)

? Amphipathic Lipids

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(Phospholipids)
?Bile salts have detergent

like action

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?Bile salts serve as :

? Emulsifying agents

? Responsible for fat Emulsification

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? Bile salts and dietary Amphipathic

Lipids by their detergent like

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action:

?Reduces surface tension

?Increases surface area of Fats/Oil

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and make them miscible with

aqueous phase.
? Emulsions bring non polar

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dietary Lipids in close

contact with Lipid digesting

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Enzymes present in aqueous

phase of intestinal juices.

What Is Emulsification?

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Emulsification

Takes Place In Smal intestine

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Which

Initiate and Completes

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Significant Digestion of

Dietary Lipids

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Emulsifiers brings out Emulsification

and forms Emulsions
?Emulsification is an Essential

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Prerequisite Physicochemical

Process

?Which forms Emulsions from

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dietary ingested Lipids.

? Emulsification takes place in the

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lumen of smal intestine.

? Emulsification process occur

before digestion of dietary Lipids.

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? During the process of

Emulsification there is

dispersion of large droplets

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of Fats/Oils

? Into smal , miscible droplets

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which are termed as

Emulsions.

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?Emulsions have non polar

lipids (TAG) in center

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?Covered with a peripheral

layer of Bile salts and

Amphipathic Lipids.

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Emulsions formed by Bile salts, Triacylglycerols and pancreatic lipase.
Emulsification Forming Emulsions

Significance Of Emulsification

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? Emulsification facilitate digestion of dietary

Lipids in smal intestine by:

?Reduces surface tension, increasing surface

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area of Lipids

?Forms Emulsions
?Improves miscibility of non polar Lipids TAG

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in aqueous phase.

?Brings contact of dietary Lipids with Lipid

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digesting enzymes.

?Facilitates cleavage of Ester bonds of

dietary Lipids.

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