Gastrointestinal | Digestion & Absorption of Carbohydrates

Introduction to Carbohydrate Sources00:00:00

An overview of dietary carbohydrates, specifically amylopectin and amylose found in foods like pizza. The role of indigestible fiber like cellulose is also discussed.

Chemical Structure and Enzymes00:05:07

Explanation of glycosidic bonds (alpha 1-4 and alpha 1-6) and the introduction of salivary amylase, which begins the digestion process in the oral cavity.

Pancreatic Phase of Digestion00:14:20

Details on how pancreatic amylase is secreted into the duodenum to further break down polysaccharides into maltose, maltotriose, and alpha-limit dextrins.

Brush Border Enzymes00:17:28

Discussion of the brush border enzymes (lactase, maltase, sucrase, and isomaltase) located on the intestinal microvilli that finalize the conversion into monosaccharides.

Absorption and Transport00:30:13

How monosaccharides enter the enterocytes through transporters like GLUT5 and SGLT, followed by movement into the blood via the hepatic portal system for liver processing.