Question

Give reason How fats and oils are digested when pancreatic juice is hydrophilic in nature?​

Answer 1

Answer:

LIPID DIGESTION IN THE SMALL INTESTINE

As the stomach contents enter the small intestine, most of the dietary lipids are undigested and clustered in large droplets. Bile, which is made in the liver and stored in the gallbladder, is released into the duodenum, the first section of the small intestine. Bile salts have both a hydrophobic and a hydrophilic side, so they are attracted to both fats and water. This makes them effective emulsifiers, meaning that they break large fat globules into smaller droplets. Emulsification makes lipids more accessible to digestive enzymes by increasing the surface area for them to act.

The pancreas secretes pancreatic lipases into the small intestine to enzymatically digest triglycerides. Triglycerides are broken down to fatty acids, monoglycerides (glycerol backbone with one fatty acid still attached), and some free glycerol. Cholesterol and fat-soluble vitamins do not need to be enzymatically digested.

Answer 2

Answer:

• In contrast to proteins and carbohydrates, triglycerides are big molecules that are not water soluble.
• As a result, when in a watery environment like the digestive tract, they prefer to group together in huge droplets.
• It is necessary for the digestive process to break down those huge fat droplets into smaller droplets before utilizing lipases to enzymatically digest lipid molecules.

• To enzymatically digest triglycerides, the pancreas secretes pancreatic lipases into the small intestine.
• Fatty acids, monoglycerides (glycerol backbone with one fatty acid still attached), and some free glycerol are all products of the breakdown of triglycerides.

• The duodenum, the first part of the small intestine, receives the discharge of bile, which is produced in the liver and stored in the gallbladder.
• Bile salts are drawn to both lipids and water because they have both a hydrophobic and a hydrophilic side.
• Because of this, they function as excellent emulsifiers, breaking big fat globules into tiny droplets.
• Emulsification increases the surface area for the action of digestive enzymes, making lipids more accessible to them.

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