ANSC 303 1st Edition Lecture 13Outline of Last Lecture I. How Are They Digested?a. Celluloseb. Starch c. Lactosed. Lignine. Pectinf. SucroseII. Carbohydrate Digestiona. Monogastric b. RuminantIII. Non-Ruminant CHO Digestion IV. Digestion in Large IntestineV. Carbohydrate AbsorptionOutline of Current Lecture I. SGLT-1II. Monosaccharide TransportIII. Small IntestineIV. Blood Glucose HomeostasisV. High Blood GlucoseVI. Fasting in Non-Ruminanta. Gluconeogenisisb. Lipolysisc. ProteolysisVII. CHO Digestion - the RuminantVIII. ReticulorumenIX. Volatile Fatty Acids (VFAs)Current LectureThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.I. SGLT-1A. Most Na is outside the cellB. Most K is inside the cell C. ^^ this is not natural D. Na/K ATPasea Happens 24/7b Happens in every cell c ATP is used to pump Na out of the cell and K into the cell E. Glucose attaches to the Na out of the cell F. SGLT-1 allows Na to pass into cell DOWN the concentration gradient - brings glucose into the cell as well G. The glucose then enters into the blood H. The Na then leaves the cell again through the Na/K ATPaseI. Indirect ATP-glucose useII. Monosaccharide TransportA. Once across intestinal wall monosaccharides enter circulationa Portal circulation to liverB. Liver is main site of fructose and galactose metabolism a Everything from gut goes to liverb Most things metabolized in the liverc Absorbed through facilitated transportd Converted to glucose derivativesi. Similar fate as glucoseii. Turned into glucose-similar productsC. Blood fructose and galactose concentrations not under strict hormonal control D. Insulin controls glucoseE. Glucose cannot interact with fructoseIII. Small IntestineA. CHO is broken from polysacch into monsacch. B. The glucose goes to portal vein C. The portal vein leads to liverD. The liver allows the glucose to be transported to all the different tissuesE. Once the glucose is in the blood, hormonal control is importantIV. Blood Glucose HomeostasisA. Several cell types prefer glucose as energy sourceB. 80 - 100 mg/dl normal range for non-ruminant fasting numbersC. Hormonal regulation of blood glucosea Insulini. Drives down glucoseii. High in fed animalsb Glucagon i. Drives up glucoseii. High in fasted animalsD. Obligate glucose cellsa Cells that can only live on glucoseb They will not accept anything elsei. Brain ii. Central nervous system iii. Red blood cellsE. Ruminant and non-ruminant glucose level numbers are very differentV. High Blood GlucoseA. Pancreas releases insulin a #1 glycogen i. The glucose will go here firstii. Muscle iii. Liverb #2 muscle i. Most glucose used hereii. Absorbed by muscles for energy c #3 adiposei. Last place the glucose is absorbedB. Type 1 diabetesa The pancreas does not create enough insulin C. Type 2 diabetesa Adult tissue does not respond to insulin correctlyb Insulin yells by producing more insulin c The cells eventually respondVI. Fasting in Non-RuminantsA. Gluconeogenesisa The product of new glucose from different sourcesb Lysis - breaks down c Glucagon - easy and fastd Breakdown or mobilization of glycogen B. Lipolysisa Mobilizatoin of fat storessi. Glucagon ii. Epinephrineb Breaks triglyceride into glycerol + 3 fatty acidsi. Glycerol - glucose likeii. Fatty acids - ATP c Glycerol used as precursorC. Proteolysisa Breakdown of muscle protein with release of amino acids b Heart broken down lastVII. CHO Digestion - the RuminantA. Ingested feed exposed to pregastric fermentation B. Rumen fermentation is highly effectivea Fermentation of NSC and structural CHOb Insufficient glucose absorptionc Gluconeogenesis is importantC. Benefit: digest structural CHO a Cellulose, hemicellulose b 1,4 bondVIII. ReticulorumenA. Favorable environment for anaerobic microbesa Dark b Wetc Little oxygen B. Microbesa Amylolytici. Starch ii. Sugar digestersiii. Fluidb Cellulolytici. Fiber digestersii. Fiber mattC. Microbes attach to fiber components and secrete enzymesa Microbes lacking enzymesb Cellulases, hemicellulasesc Starches and sugars rapidly fermentedd CHO fermentation produces VFAe Absorbed via passive diffusionIX. Volatile Fatty Acids (VFAs)A. Short chain fatty acidsa Produced in: rumen, cecum, and colon B. Alters rumen pHC. VFAs are acidicD. 3 types:a Acetic acid 2Cb Propionic acid 3Cc Butryic acid 4Cd Lactic acid 4Ci. Slightly different compositionii.Microbial fermentation