FSHN 101 Lecture Notes - Lecture 7: Helicobacter Pylori, Membrane Transport Protein, Pepsin

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Food we consume = broken down into usable nutrient forms. Nutrients are absorbed into bloodstream and distributed to our body. Accessory digestive organs (salivary glands, pancreas, liver, gall bladder) Increases surface area of food to enhance enzymatic attack. Enzymes (catalysts: speed up reaction) break down large carbs. Ex: amylase starts to break down starch in mouth. Thinking about food starts off process by releasing hcl and pepsin in stomach. Heats up food so it"s easier to digest. Transports chewed food and saliva to stomach. Cause of most peptic ulcers: bacterial infection (helicobacter pylori) H. pylori: weakens mucous coating in the stomach and duodenum, allowing gastric acid to attack lining. Heartburn: stomach acids splashing back onto lining of esophagus. Starts protein digestion into amino acids using pepsin. An enzyme in stomach that starts to break down proteins into usable amino acids. Absorbs- 20% of consumes alcohol some h20 and some lipids. 4 cups a food at a time.