Short-chain triglycerides found in foods such as butterfat molecules in milk are split by a specific enzyme in preparation for absorption. Which of the following enzymes is responsible?
A) rennin
B) pepsin
C) lipase
D) cholecystokinin
The correct answer and explanation is :
The correct answer is C) lipase.
Explanation:
Short-chain triglycerides, such as those found in butterfat molecules in milk, are a type of fat that must be broken down before they can be absorbed by the body. The breakdown of fats occurs primarily in the digestive system, and a key enzyme responsible for this process is lipase.
Lipase is an enzyme that catalyzes the hydrolysis of ester bonds in triglycerides (the main form of dietary fats), splitting them into glycerol and free fatty acids. This process is essential for the absorption of fats, as the resulting smaller molecules can then be absorbed by the intestinal cells and transported into the bloodstream. Lipase is produced by the pancreas and secreted into the small intestine, where it acts on triglycerides in the presence of bile (which emulsifies fats, making them easier to digest).
Now, let’s examine the other options:
- A) Rennin: This is an enzyme found in the stomach of young mammals (particularly infants). It helps coagulate milk proteins like casein, facilitating digestion in young mammals. However, rennin does not break down fats or triglycerides; it is involved in protein digestion, not fat digestion.
- B) Pepsin: Pepsin is an enzyme in the stomach that breaks down proteins into smaller peptides. While important for protein digestion, it does not have any effect on fats like triglycerides.
- D) Cholecystokinin (CCK): Cholecystokinin is a hormone, not an enzyme. It plays a role in digestion by stimulating the release of bile from the gallbladder and the secretion of digestive enzymes from the pancreas. While CCK helps regulate the digestive process, it does not directly break down fats.
In conclusion, lipase is the enzyme responsible for the breakdown of triglycerides, including those in butterfat molecules, and is crucial for the absorption of fats in the small intestine.