Absorption and Assimilation of Carbohydrates: Digestion, Functions

Carbohydrates

Carbohydrates are macronutrients that provide one of our body’s three primary energy sources. Carbohydrates are named from their chemical composition, which includes oxygen, hydrogen, and carbon. Starches, fibres, and sugars are all examples of carbohydrate nutrients. Fruits, vegetables, grain, and milk and other dairy products all contain them. They are the fundamental dietary categories that are essential for a healthy lifestyle.

Carbohydrate-rich foods are broken down by the digestive system into blood sugar, or glucose.

The tissues, organs, and cells in our bodies use this sugar as a source of energy. Our liver and muscles store the additional sugar or energy for later use. The word “carbohydrate” comes from the French phrase “hydrate de carbone,” which means “carbon hydrate.” This group of organic compounds has the general formula Cn(H2O)n.

Digestion absorption and metabolism of carbohydrates

The process of assimilating or absorbing carbohydrates, proteins, lipids and chemicals into cells or across organs and tissues through osmosis or diffusion is known as absorption.

Carbs are a commonly studied topic among science students throughout the world, and they are referred to by names such as polysaccharides, monosaccharides, and disaccharides, as well as terminology such as complex carbohydrates. Carbohydrates assist living creatures in a variety of ways, including storing energy as starch and glycogen. Like glycoproteins and glycolipids, which serve as blood group determinants, it aids in cell signalling. It aids energy transfer to the muscles and neurological system. This would imply that every single cell, aside from the fundamental fuel molecule, has unique characteristics depending on the cell type.

It also functions as a cell’s surface creator and is found in nucleic acids such as genes, ribosomes, tRNA and mRNA. Humans may obtain carbs in the form of glycogen and starch as alpha glycosidic linkages, which help with metabolism.

Starch is a good source of dietary glucose. Amylases are enzymes that help the body break down starch for energy. Fructose (found in fruits), Lactose (found in milk) and sucrose are all examples of glucose sources (from table sugar). Monosaccharide species including fructose and glucose are absorbed with the help of active membrane transport mechanisms. The division of disaccharides by specific intestinal glucosidases results in the formation of monosaccharide components. Isomaltase has a limited ability to hydrolyze glucose forms such as maltose. Lactase deficiency causes lactose intolerance, which is caused by a lack of the enzyme lactase, which is required to break down lactose in milk and other dairy products.

The monosaccharides are transported into the circulatory system by intestinal mucosal cells, which then go to the liver. Fructose and galactose are both converted to glucose in this step. The liver’s main function is to regulate blood glucose levels or to act as a “glucostat” in other words. Glycogen is largely stored in the liver and muscle cells as extra glucose molecules are created. In adipocytes, it is also stored as metabolic fat. When food intake is restricted, glycogen would be utilized instead of fat to maintain a sufficient amount of glucose in the circulation. The oxidative renewal of ATP and the reductive power of fat can both be exploited (NADH). 

Digestion and Absorption of Carbohydrates

Digestion and Absorption of Carbohydrates-Flowchart

Carbohydrates are important nutrition for humans. The human digestive system can digest two different forms of carbohydrates: starch and sugar.

The small intestine and three enzymes found in the mouth, Maltase, Sucrase and Lactase, work together to break down sugar in the gastrointestinal system. 

Similarly, Amylase enzymes found in the mouth and stomach break down grain. Carbohydrates are absorbed in the small intestine after digestion by villi, which are tiny finger-shaped projections.

Carbohydrate digestion begins in the mouth with chemical reactions. 

Functions of Carbohydrates

Carbohydrates are primarily used to provide energy and nourishment to the neurological system and body.

Carbohydrates, which include fibre, starch and sugars, are plentiful in dairy products, fruits, and grains, and are considered one of the essential components of the diet.

Carbs are sometimes referred to as complex carbohydrates, simple sugars and starch.

It also helps to avoid ketosis by assisting in fat metabolism.

Proteins, which are the major source of energy, are inhibited from being broken down.

Amylase, a starch-breakdown enzyme, aids in the conversion of starch to glucose, which is then converted into energy for metabolism.