How are lipids emulsified during digestion?

How are lipids emulsified during digestion?

• A. By pancreatic enzymes
• B. By water
• C. By stomach acid
• D. By bile

Answer: (D)

Emulsification of lipids is accomplished by bile salts in the small intestine. When fat enters the duodenum, the gallbladder releases bile, whose amphipathic molecules coat large fat droplets and break them into much smaller droplets. This creates a larger surface area for pancreatic lipase to act on the fats, allowing efficient digestion into fatty acids and monoglycerides. The products are then carried to the intestinal lining in micelles for absorption. Pancreatic enzymes digest fats after emulsification; water doesn’t emulsify lipids, and stomach acid doesn’t perform emulsification. Bile is the agent that does.

Emulsification of lipids is accomplished by bile salts in the small intestine. When fat enters the duodenum, the gallbladder releases bile, whose amphipathic molecules coat large fat droplets and break them into much smaller droplets. This creates a larger surface area for pancreatic lipase to act on the fats, allowing efficient digestion into fatty acids and monoglycerides. The products are then carried to the intestinal lining in micelles for absorption. Pancreatic enzymes digest fats after emulsification; water doesn’t emulsify lipids, and stomach acid doesn’t perform emulsification. Bile is the agent that does.