Bio Factsheet © iL Tor Absorption i in the Small Intestine ‘This topic appears regularly in exams ofall the Boards This isnot because itis particularly difficult —in facts prety straightforward but because: 1 itcan be used to ilustate the Fundamental principle ofthe adaptation of structure to function; 2. Students keep confusing folds ofthe intestine with vli and microvilli ‘Some even refer to cial! ‘This Factsheet explains the basic principles underlying absorption and describes the commonest Questions and sadent errors. Large food molecules such as proteins cannot be absorbed; they ae too big ‘and they are insoluble. Thus, digestion breaks them down into smaller and soluble molecules which can be absorbed, 90% of all absorption occurs in the small intestine, the remaining 10% ‘occurs in the stomach and large intestine, ‘The fist thing to do sto get an overview of whats pong on. The press of digestion are absorbed across th epithelia cells ofthe small inestine Substances suchas glucose and amino acids then pas imo the oplaries inthe vil, Fiom there they ae passed tothe mesenteric veins and then the hepatic portal vein which delivers them tothe liver. The liver convents excess glucose into glycogen ad breaks down or deaminatesxcess ino acids. The amine groups pas tothe kidney for excretion. ‘Caylomicrons(rslycordes combined with cholesterol end phospholipid) leave the epithelial cells and pass inc Lacteaks rather than blood vessels ‘The laceals eventually empty into blood vessels and once there the chylomicrons are broken back down int fatty acids and glycerol which ‘ean then enter cells for lipid syachess. ‘These processes are summavsedin Table 1 and Fig Fig 3. overleaf summaries all ofthe ways in which the small intestine is adapted foe absorption. - his isthe most comunon exam question inthis topic fear it ‘Tablel ‘Food substance Absorption into epithelial cett | Absorption into blood capillary | Absorption into lacteal Glucose ‘Binds to sodium and is pulled in| Facilitated diffusion across a carier protein ‘Amino acids Binds to sodium and is pulled in | Facilitated diffusion cross acarier protein ‘Short fatty acids Diffusion Ni Diffusion Long fatty acids and elyeerol | Diffusion Nia 3 fatty acids plus a glycerol molecule ‘combine to form atriglyceride. ‘eiglycerides combine with cholesterol and phospholipid to form chylomiecons which pass into lacteals by exocytosis Fig 2. Absorption accross epithelial cells active slucose transport amino acids water, passive small wate-soluble diffusion ‘substances (¢.g. glycerol) Tipid soluble sbeances — (ee faty acids) Tatty acids + glycerol are recombined in theepitheial cells to fromtrigiycerides which are coated in protein and combined ‘with phospholipid and cholesterol + chylomicrons capillary lacteal 22 gy ae 5 ~ 3: ge 4 ie at frauen isin) [encavinoae Dencaueraiene | [suena umerenrasccue | [owe face ale ————— 7?)wwcurriculum-precsco.u 140 Absorbtion in the small intestine Structure to function: absorption in the ileum area for absorption ‘wall of featine le folded to Inerease wrface | ‘mucosa: Folded inner ‘wall wit villi ‘epithelium one cll thick so rapid absorption of water, glucose, ‘peptides, amino acids and ions such ‘cont und eax enabling vl to move from side to side 90 increase amount of molecules they come into contact with muscles in wall of intestine |, mitochondria provide ATP for ative ‘transport of food molecules ough endoplasmic reticulum ribosomes ae site of enzyme synthesis, smooth endoplasmic reticulum can detoxify organic molecales that are absorbed blood capillary - absorb glucose , amino acids etc. from where they are trans mesenteric veins liver via hepat Jacteal- absorbs chylomicrons combined with cholesterol and ‘and individval Fatty acids. ‘emulsify the fats ~ breaks ongitudinal muscle