UNDERSTANDING THE DIGESTION OF

STARCH IN THE HUMAN BODY

TABLE OF CONTENTS: -

1. INTRODUCTION
2. THEORY
3. DIGESTIVE SYSTEM OVERVIEW
4. PROCESS OF DIGESTION OF STARCH
5. CHEMICAL EQUATIONS
6. CONCLUSIONS
INTRODUCTION: -
Starch is the main macronutrient in our daily foods, which
supplies 50 % of our daily energy. Its digestion and absorption
in our multi-compartmental gastrointestinal tract [GIT] are
initiated from mouth and continuously through the stomach,
small and large intestine. The starch digestion rate and location
in the GIT have critical impacts on the postprandial metabolism
and human health. If the starch portion passes the small intestine
and enters the colon, it could be fermented by the inhabited gut
microbiota into short-chain fatty acids which are the energy
source for the colonocytes and beneficial for a healthy gut. This
starch portion is commonly referred to as resistant starch [RS].
On the other hand, the starch portion digested rapidly in the
duodenumcould be referred to as rapidly digestible starch
[RDS]. It contributes to the large fluctuation of postprandial
blood glucose level and should be avoided by patients with
obesity and type 2 diabetes. Compared to the RDS, the starch
portion that is digested and absorbed slowly through the
duodenum to ileum is normally referred to as slowly digestible
starch [SDS]. SDS can provide more sustainable energy supply
and has a relatively moderate influence on the postprandial
glycemic response compared to the RDS. In this respect, SDS is
an ideal starch portion for the type 2 diabetic patients
THEORY: -
All living beings need energy to survive. It is from the food we
consume that we get our energy. We know that the energy
we are getting is by the process of digestion that breaks down
the complex substance of starch into simpler molecules of
glucose, which are further metabolized into CO2 and water
through the process of glycolysis. The human digestive tract
starts at the mouth and ends at the anus.
In the beginning the digestion of the food starts as soon as
we put food in our mouth. Our teeth cut the food into small
pieces and the salivary glands secrete saliva that mixes with
these food materials. The saliva contains an enzyme called
salivary amylase which hydrolyses starch into maltose. The
complete digestion of starch occurs only in the small intestine
by the action of pancreatic amylase

In the beginning the digestion of the food starts as soon as we put food in our mouth. Our teeth cut
the food into small pieces and the salivary glands secrete saliva that mixes with these food materials.
The saliva contains an enzyme called salivary amylase which hydrolyses starch into maltose. The
complete digestion of starch occurs only in the small intestine by the action of pancreatic amylase.....1
DIGESTIVE SYSTEM OVERVIEW: -

1.The mouth and esophagus: -

 Digestion begins in the mouth. The food is ground up by
the teeth and moistened with saliva to make it easy to
swallow. Saliva also has a special chemical, called an
enzyme, which starts breaking down carbohydrates into
sugars. Once swallowed, muscular contractions of the
esophagus massage the ball of food down into the
stomach.
2. The stomach: -
 The food passes through a sphincter, or small muscle
ring, into the stomach. Here it is mixed with gastric
juices. The stomach is a muscular bag, and it churns the
food to help break it down mechanically as well as
chemically. The food is then squeezed through a second
sphincter into the first part of the small intestine, called
the duodenum.
3. The small intestine: -
 Once in the duodenum, the food is mixed with more
digestive enzymes from the pancreas and bile from the
liver. Food is then squeezed into the lower parts of the
small intestine, called the jejunum and the ileum.
Nutrients are absorbed from the ileum, which is lined
with millions of finger-like projections called villi. Each
 villus is connected to a mesh of capillaries. This is how
nutrients pass into the bloodstream.

4. Pancreas: -
 The pancreas is one of the largest glands in the human
body. As well as digestive juices, it secretes a hormone
called insulin. Insulin helps to regulate the amount of
sugar in the blood. Diabetes is a condition caused by
problems with insulin production.

5. Liver: -
 The liver has several different roles in the body,
including:
 breaking down fats, using bile stored in the gall bladder
 processing proteins and carbohydrates
 filtering and processing impurities, drugs and toxins
 generation of glucose for short-term energy needs from
other compounds like lactate and amino acids.

6. The large intestine: -

 Once all the nutrients have been absorbed, the waste is
moved into the large intestine, or bowel. Water is
 removed and the waste (feces) is stored in the rectum. It
can then be passed out of the body through the anus.

PROCESS OF DIGESTION OF STARCH: -

Digestion of starch in the human body begins in the mouth
and continues in the small intestine. Here's an overview of the
process:
1. Mouth:
 Salivary Amylase: Digestion of starch begins in the
mouth with the action of an enzyme called salivary
amylase, which is produced by the salivary glands.
Salivary amylase breaks down starch into maltose, a
smaller carbohydrate.

2. Stomach:
 Limited Action: The acidic environment of the stomach
can temporarily inhibit the action of salivary amylase.
However, the digestion of starch is not a primary
function of the stomach.

3. Small Intestine:
 Pancreatic Amylase: Most of the starch digestion occurs
in the small intestine. The pancreas secretes an enzyme
called pancreatic amylase into the small intestine.
Pancreatic amylase further breaks down starch into
maltose and other smaller carbohydrate units.

 Brush Border Enzymes: Enzymes on the brush border of

the small intestine, such as maltase, sucrase, and lactase,
break down maltose into glucose, which can be absorbed
by the intestinal lining.

4. Absorption:
 Glucose Absorption: The final product of starch
digestion is glucose, a simple sugar. Glucose is then
absorbed through the walls of the small intestine into the
 bloodstream and transported to cells throughout the
body to provide energy.

It's important to note that not all starches are digested in

the small intestine. Resistant starch, found in certain foods
like bananas, legumes, and whole grains, can escape
digestion in the small intestine and reach the large intestine,
where it may be fermented by gut bacteria.

CHEMICAL EQUATIONS: -
Digestion of starch in the oral cavity:
1. In the mouth, food is mixed with saliva.
2. Salivary amylase or ptyalin converts starch into maltose and
isomaltose.

S ALIVARY AMYLASE
STARCH ----------------------> MALTOSE + ISOMALTOSE

Digestion of starch in the small intestine:

1.The small intestine receives the secretion from the liver and pancreas.
2.Pancreas secretes pancreatic juice which has enzymes to digest starch.

PANCREATIC AMYLASE
STARCH -------------------------> MALTOSE + ISOMALTOSE

3.The enzymes of intestinal juice act as given below-

MALTASE
MALTOSE ---------------> GLUCOSE

ISOMALTASE
ISOMALTOSE -----------------> GLUCOSE

SUCRASE
SUCROSE ---------------> GLUCOSE + FRUCTOSE

LACTASE
LACTOSE ----------------> GLUCOSE + GALACTOSE

4. Humans can't digest cellulose as they don't have cellulase enzymes.

CONCLUSION: -
In conclusion, the digestion of starch in the human body is a
meticulously orchestrated process involving various enzymes
and organs. Starch, a complex carbohydrate, serves as a
significant source of energy in our diet. The journey of starch
digestion commences in the mouth with the action of salivary
amylase, which breaks down starch into smaller
carbohydrates. While the stomach plays a limited role in this
process, the small intestine takes center stage.
The pancreas releases pancreatic amylase into the small
intestine, further breaking down starch into maltose and
other smaller carbohydrate units. Brush border enzymes on
the intestinal lining then finalize the breakdown, converting
maltose into absorbable glucose. This glucose is crucial for
sustaining energy levels in the body, as it gets absorbed
through the walls of the small intestine and enters the
bloodstream.
The process of starch digestion is not only fascinating but also
influenced by external factors. Cooking can impact the
digestibility of starch, and the presence of resistant starch
introduces an additional layer of complexity as it may reach
the large intestine without complete digestion, interacting
with gut bacteria.
Understanding the intricacies of starch digestion is
paramount for appreciating the importance of carbohydrates
in our diet and maintaining overall health. This knowledge
enables us to make informed dietary choices, optimize
nutrient absorption and appreciate the physiological
mechanisms that contribute to our well-being. As we delve
into the complexities of starch digestion, we gain insights into
the remarkable efficiency of the human digestive system and
the intricate interplay between enzymes, organs, and dietary
components.
DONE BY: - MOHAMED FARHAAN AHMED
CLASS: - SR IIT
ADMISSION NUMBER: - 1925664
SUBJECT: - CHEMISTRY