Fats can be classified into simple or neutral
fats(triglycerides), compound fats (phospholipids, sphingomyelins,
galactolipids ) and associated fats.
Fat of food consists mainly of neutral or simple fats along with
small amounts of free fatty acids, lecithin and cholesterol
esters.
Chemical digestion of fats:
- Mouth: Usually there is no digestion of fats in the mouth. But
activated salivary lipase in the stomach can digest as much as 30%
of dietary triglycerides.
- Stomach: In the stomach there is gastric lipase. It is a weak
fat splitting enzyme. It acts at a favorable pH of 4 to 4.5 and
gets inactivated at a pH of 2.5 ( gastric pH is 1-2). Hence, fat
digestion in the stomach in special conditions only (eg, in
achlorhydria).
- Small intestine: Major hub for digestion of fats. This is done
with the help of pancreatic lipase and bile salts (secreted at the
2nd part of the duodenum).
- Pancreatic lipase- It is found in the [pancreatic juice that is
being secreted in the duodenum. This is alkaline in nature ( ph 7.8
to 8.4). Now this pancreatic juice converts the acidic chyme ( pH
6.0) into slightly alkaline chyme having a pH of around 7.0.
Alkaline chyme acts as the best condition for the action of
pancreatic lipase. This converts Triglycerides into monoglycerides
and fatty acids. And Phospholipase converts phospholipids into
fatty acids.
- Bile sats- Bile salts are quite important in the digestion of
fats as they make the fats easy to break down. They have a
detergent action on the fats and emulsify them. They do this by
lowering the surface tension. Lipase actually cannot act directly
on the fat molecules, but it acts at the interface between the fat
particles and water ( emulsified fats)
- Cholesterol esterase: Along with pancreatic lipase, cholesterol
esterase from the succus entericus hydrolyses these esters to
cholesterol.
In this way the whole process of fat digestion is carried out in
the body.