Essay On Lipid Digestion

Lipid Digestion The process of mastication is our only conscious act in the digestion of the foods we consume. After that, it’s out of sight, out of mind; but should it be? What does it take to transform that last swallow into the energy our body needs to sustain itself? In the case of lipid digestion, the real magic occurs throughout the gastrointestinal tract with a synergistic collaboration from the accessory organs: the liver, gallbladder and pancreas. Understanding the whole process of digestion proves to not only be amazing, but also provides a deep appreciation for all of the unconscious efforts our body orchestrates to maintain our way of life. Like all other foods, the process of lipid (fat) digestion begins in the mouth as our teeth grind and break food into small manageable pieces to be transported down the esophagus and into the stomach. However,
Therefore, larger molecules of monoglycerides and long-chain fatty acids require more effort to digest. Fortunately, the bile supplied by the gallbladder is able to break down these large molecules as well as the smaller ones. As stated earlier, Bile molecules have hydrophobic ends and hydrophilic ends. (1) The hydrophobic ends sticks to each fat molecule and the hydrophilic ends protrude to prevent the molecules from sticking together. The combined structures of fat molecules and bile molecules create micelles. Once fat molecules become micelles, lipases break down fat molecules into fatty acids and smaller monoglycerides, which allow them to pass through the small intestine where fatty acids are converted to triglycerides. They combine with cholesterol, phospholipids and protein to form a structure called a chylomicron. The protein coating of the chylomicron makes it water-soluble so it can travel through the lymph vessels and eventually the bloodstream.