@mrnobyl Could you provide a further reference to support this addition?
@Michael_B Yes I got you, this stems from the Kaplan Bio 2022-2023 Book:
“Bile is a complex fluid composed of bile salts, pigments, and cholesterol. Bile salts are derived from cholesterol. They are not enzymes and therefore do not directly perform chemical digestion (the enzymatic cleavage of chemical bonds). However, bile salts serve an important role in the mechanical digestion of fats and ultimately facilitate the chemical digestion of lipids.”
“Bile is a complex fluid composed of bile salts, pigments, and cholesterol… In the small intestine, bile salts emulsify fats and cholesterol into micelles. Without bile, fats would spontaneously separate out of the aqueous mixture in the duodenum and would not be accessible to pancreatic lipase, which is water-soluble. In addition, these micelles increase the surface area of the fats, increasing the rate at which lipase can act. Ultimately, proper fat digestion depends on both bile and lipase. Bile gets the fats into the solution and increases their surface area by placing them in micelles (mechanical digestion). Then, lipase can come in to hydrolyze the ester bonds holding the lipids together (chemical digestion).”
Pretty much bile emulsifies the fat and increases the surface area (mechanical digestion) and helps improve the efficiency of the enzymes conducting chemical digestion with the newly exposed surface area.
Perfect! Thank you so much! The only edit I made was in c1 to “bile” instead of “bile salts.” Bile is more generalized to what does this emulsification since bile salts are a component of bile
Sounds great I appreciate you for the hard work brother 