Digestive System

Digestion

• Digestion is the process by which food is broken down into smaller

molecules that can be absorbed and utilized by the body. It involves both
mechanical and chemical processes that occur in the digestive system.
• It involves:
 Ingestion,
 Mechanical digestion,
 Chemical digestion,
 absorption
 TERMINOLOGY
• Ingestion
• Taking food into the alimentary canal
• Digestion
• The chemical and physical process where large molecules are broken down to
small molecule, so that the body can use them to build and nourish cells, and
to provide energy.
Chemical digestion involves a chemical change from one sort of molecule to
another.
Mechanical digestion involves the teeth and churning movements of the
alimentary canal.
• Absorption. The uptake of a substance into the cells of an organism’s body.
• Assimilation. The incorporation of absorbed food into various parts of the body
• Egestion. The removal of indigestible food from the body
4
MECHANICAL DIGESTION

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 Mechanical Digestion

In the mouth:
Chewing and rolling of food into a bolus.
Saliva is secreted which makes the food soft. Also contains enzymes used in chemical
digestion if the food
The large pieces of food that are ingested have to be broken into smaller particles that can be
acted upon by various enzymes
Chewing increases the surface area of foods, allowing the enzymes to break down food more
effectively.
 Mechanical digestion

After ingestion and mastication, the food particles move from the mouth into the pharynx,
then into the esophagus a process called swallowing.
Mixing movements occur in the stomach as a result of smooth muscle contraction.
These repetitive contractions usually occur in small segments of the digestive tract and mix
the food particles with enzymes and other fluids.
The movements that propel the food particles through the digestive tract are
called peristalsis.
Peristalsis are rhythmic waves of contractions that move the food particles through the
various regions of the digestive tract.
Chemical digestion

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 Chemical Digestion!

The complex molecules of carbohydrates, proteins, and fats are transformed by chemical
digestion into smaller molecules that can be absorbed and utilized by the cells.
Chemical digestion, through a process called hydrolysis, uses water and digestive
enzymes to break down the complex molecules.
Digestive enzymes speed up the hydrolysis process, which is otherwise very slow.
 Chemical Digestion in the mouth
1. Salivary Amylase:- Secreted by the Salivary glands. Salivary amylase
begins the digestion of carbohydrates (starches) in the mouth. It breaks
down complex carbohydrates into smaller polysaccharides and maltose.

2. Lingual Lipase:-Secreted by the Lingual glands in the tongue. Lingual

lipase starts the digestion of fats (lipids) in the mouth. It breaks down
triglycerides into fatty acids and monoglyceride.
 Chemical Digestion in the Stomach

From there, you swallow the food now that it’s chewed into smaller
pieces.
The carbohydrates travel through your esophagus to your stomach. At
this stage, the food is referred to as chyme.
Your stomach makes acid to kill bacteria in the chyme before it makes
its next step in the digestion journey
 Chemical Digestion in the Stomach!
•Pepsin:-Secreted by theChief cells in the stomach. Pepsin is a protease enzyme that breaks

down proteins into smaller peptides. It is activated by hydrochloric acid (HCl) in the

stomach and works optimally in the acidic pH of the stomach.

•Gastric Lipase:- Secreted by the Chief cells in the stomach. Gastric lipase continues the

digestion of fats in the stomach. It acts on triglycerides, breaking them down into fatty

acids and monoglycerides.

•Proteases: break proteins down into smaller chains of amino acids.

 Digestion in the stomach con’t

• From your stomach, these smaller chains of amino acids

move into your small intestine. As this happens, the
pancreas releases enzymes and a bicarbonate buffer that
reduces the acidity of digested food.

• This reduction allows more enzymes to work on further

breaking down amino acid chains into individual amino
acids.
 The small intestine, pancreas,
and liver!
• The chyme then goes from the stomach into the first part of the small intestine, called
the duodenum. This causes the pancreas to release pancreatic amylase. This enzyme
breaks down the chyme into dextrin and maltose.
• From there, the wall of the small intestine begins to make lactase, sucrase, and
maltase. These enzymes break down the sugars even further into monosaccharides or
single sugars.
• These sugars are the ones that are finally absorbed into the small intestine. Once
they’re absorbed, they’re processed even more by the liver and stored as glycogen.
Other glucose is moved through the body by the bloodstream.
• The hormone insulin is released from the pancreas and allows the glucose to be used
 4. The Colon!
• Anything that’s left over after these digestive processes goes to the
colon. It’s then broken down by intestinal bacteria (E.Coli).

• Fiber is contained in many carbohydrates and cannot be digested by

the body. It reaches the colon and is then eliminated with your
stools.
 Chemical digestion of fats!

• Lipids are not water soluble, which means that water cannot absorb them or
break them down. Most of the body’s digestive enzymes are water-based, so
the body has to use special enzymes to break down fat throughout the
digestive tract.

• The body begins breaking down fat in the mouth, using enzymes in saliva.
The most important chemicals that help with fat digestion in the mouth are
lingual lipase and phospholipids, which turn fats into small drops.
 Cont’d!
• While some fat digestion happens in the stomach, most of this process occurs in the
intestines.
• The next step in fat digestion happens when gastric lipase in the stomach further breaks
down fats. As the stomach contracts, this process intensifies.
• The stomach can convert close to 30% of fats into diglycerides and fatty acids by about 2–
4 hours after eating.
• Next, the contents of the stomach, including the diglycerides and fatty acids, travel to the
small intestine. The liver releases bile, which contains lecithin, bile salts, and emulsifiers
that help further break down fats.
 Cont’d!
• Bile grabs onto the fats, and the emulsifiers increase their surface area, making them easier for
digestive enzymes to act on.

• Following this, enzymes break apart fatty acids. Lipase from the pancreas further digests fats into
monoglycerides and fatty acids. Bile again grabs onto the fat to help move it to the tiny hair-like
projections of the intestines. These projections, called microvilli, help transport the fats into the
cells of the digestive system.

• From there, the body must absorb fats. To do this, the broken down components of the fats
regroup into triacylglycerols. These can join together with cholesterol, phospholipids, and a protein
to form lipoproteins. Lipoproteins enter the lymphatic system, and the body then releases them
into the bloodstream.
 ABSORPTION OF FOOD IN THE VILLUS

• Function
• Increase the surface area that can
absorb food
• Structure
• Capillary network
• Blood
- to collect the glucose,
and amino acids
• Lacteal (lymph vessels)
- collect the fatty acids and
glycerol
• One cell thick
• Goblet cells
• Produce mucus which
protect lining of gut 19
ABSORPTION OF PROTEINS AND
CARBOHYDRATES
 Digestive disorders

Common digestive disorders include:

Gastroesophageal reflux disease, cancer, irritable bowel syndrome, lactose intolerance and
hiatal hernia and ulcers

The most common symptoms of digestive disorders include

Bleeding, bloating, constipation, diarrhea, heartburn, pain, nausea and vomiting.

Prevention include:
Eating a balanced diet, Stay hydrated, proper stress management, timely eating regimes, etc