Carbs and Proteins: Getting the Good Stuff Out
Carbohydrate digestion follows a clear pathway: amylase converts starch to maltose, then specific enzymes like maltase, lactase, and sucrase break disaccharides into simple sugars. Glucose and galactose enter intestinal cells via co-transport with sodium, whilst fructose uses facilitated diffusion.
About 65% of adults produce minimal lactase, explaining why many people struggle with unfermented dairy products. Your genetics determine whether you'll be reaching for lactose-free milk or not!
Protein digestion relies on two enzyme types: endopeptidases (like pepsin and trypsin) slice proteins internally, whilst exopeptidases nibble amino acids from the ends. This tag-team approach ensures proteins become individual amino acids ready for absorption.
Amino acids enter cells through sodium-dependent transporters - several different types handle various amino acids. Some even transport small peptide chains that get their final breakdown inside the cell.
Study Tip: Remember that infants produce rennin to curdle milk - this disappears as we grow up, which is why babies handle milk better than many adults!