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    Digestion and Absorption of Carbohydrates

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    Digestion and Absorption of Carbohydrates

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    digestion and absorption of carbohydrates

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    Digestion and Absorption of Carbohydrates

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    © All Rights Reserved
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    Digestion of Carbohydrates

    Dietary carbohydrates principally consist of the polysaccharides: starch and glycogen. It also contains
    disaccharides: sucrose, lactose, maltose and in small amounts monosaccharides like fructose and
    pentoses. Liquid food materials like milk, soup, fruit juice escape digestion in mouth as they are
    swallowed, but solid foodstuffs are masticated thoroughly before they are swallowed.

    1. Digestion in Mouth

    Digestion of carbohydrates starts at the mouth, where they come in contact with saliva during mastication.
    Saliva contains a carbohydrate splitting enzyme called salivary amylase (ptyalin).

    Action of ptyalin (salivary amylase)

     It is α - amylase, requires Cl- ion for activation and optimum pH 6-7.


     The enzyme hydrolyzes α-(1,4) glycosidic linkage at random, from molecules like starch,
    glycogen and dextrins, producing smaller molecules maltose, glucose and disaccharides
    maltotriose.
     Ptyalin action stops in stomach when pH falls to 3.0

    2. Digestion in Stomach

     No carbohydrate splitting enzymes are available in gastric juice.


     HCl may hydrolyze some dietary sucrose to equal amounts of glucose and fructose.

    3. Digestion in Duodenum and intestine,

     Food reaches the duodenum from stomach where it meets the pancreatic juice. Pancreatic juice
    contains a carbohydrate-splitting enzyme pancreatic amylase (amylopsin) similar to salivary
    amylase.
     There are two phases of intestinal digestion.
    * Digestion due to pancreatic amyalse
    * Digestion due to intestinal brush boarder enzyme.

    .Action of pancreatic Amylase

     It is also an α - amylase, optimum pH 7.1


     Like ptyalin it also requires Cl- for activity.
     The enzyme hydrolyzes α-(1,4) glycosidic linkage situated well inside polysaccharide molecule.
    Other criteria and end products of action are similar of ptyalin.

    1. Digestion in Small Intestine


    Action of Intestinal Juice
    a. pancreatic amylase:
     It hydrolyzes terminal α-(1,4), glycosidic linkage in polysaccharides and Oligosaccharide
     molecules liberating free glucose molecules.

    b. Lactase
     It is a β- glycosidase.
     Its pH range is 5.4 to 6.0.
     Lactose is hydrolyzed to glucose and galactose.

    Lactose Intolerance
    Lactose is hydrolyzed to galactose and glucose by lactase in humans (by β- Galactosidase in
    Bacteria).Some adults do not have lactase.Such adults cannot digest the sugar.It remains in the intestines
    and gets fermented by the bacteria. The condition is called as Lactose intolerance. Such patients suffer
    from watery diarrhea, abnormal intestinal flow and chloeic pain. They are advised to avoid the
    consumption of Lactose containing foods like Milk.

    C. Maltase
     The enzyme hydrolyzes the α -(1,4) glycosidic linkage between glucose units in maltose molecule
    liberating two glucose molecules.
     Its pH range is 5.8 to 6.2.

    D. Sucrase
     PH ranges 5.0 to 7.0.
     It hydrolyzes sucrose molecule to form glucose and fructose.
    ABSORPTION OF CARBOHYDRATES

    The end product of carbohydrate digestion are...

     Glucose

     Fructose

     galactose

    These are readily absorbed through the intestinal mucosal cells into the blood stream. Two mechanism are
    responsible for the absorption of these sugars....

    a. Facilitated transport, with conc gradient..

    b. Active transport, against conc. gradient.

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