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Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment

Sophie Lamothe1, Marie-Michelle Corbeil, Sylvie L Turgeon

  • 1Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3.

Food & Function
|April 6, 2012
PubMed

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Lipid Digestion01:06

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Protein Digestion01:02

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Physiology of the Gastrointestinal System II: Digestion and Absorption

The gastrointestinal (GI) tract, extending from the mouth to the anus, plays a pivotal role in the digestion and absorption of nutrients. This process involves both mechanical and chemical actions facilitated by various enzymes.
Digestion begins in the mouth, where food undergoes mechanical breakdown by chewing and combines with saliva. Salivary amylase, an enzyme in saliva, starts the breakdown of starches into maltose. The food then travels down the esophagus to the stomach.
In the stomach, a...
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Lipid Absorption

Dietary triglycerides from chyme in the duodenum are mixed with bile salts produced by the liver to emulsify fats. As a result, large droplets are broken down into smaller ones, increasing the surface area for enzymatic action. Once emulsified, pancreatic lipases hydrolyze the triglycerides into free fatty acids and monoglycerides.
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The small intestine plays a crucial role in our digestive system, performing both mechanical and chemical digestion.
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The human gastrointestinal (GI) tract is characterized by distinct physicochemical conditions that shape its microbial communities. Among these, the stomach presents a particularly challenging environment for microbial colonization due to its highly acidic pH, ranging from 1 to 3. This extreme acidity effectively limits microbial density. However, certain acid-tolerant microorganisms are capable of surviving in this niche. Notably, Helicobacter pylori can colonize the gastric mucosa,...