Enzymatic Digestion

Enzymatic digestion is responsible for breaking organic material into smaller subunits that can be absorbed into the circulatory system.

The amount of enzymatic digestion within the oral cavity is small in comparison to the activity of the lower GI tract. However, there is some initial digestion of both carbohydrates and lipids in the oral cavity.

The salivary glands, primarily the submandibular and sublingual glands, secrete an enzyme called salivary amylase.

Recall that the nutrients are primarily absorbed from the digestive system in their simplest structure, or monomers. Salivary amylase belongs to a class of enzymes that digest complex carbohydrates, such as starch, into monosaccharides.

The monosaccharides are easily absorbed into the circulatory system, although little absorption occurs in the oral cavity. The salivary amylase is mixed into the food by the action of the tongue and cheeks and continues to break down the starches in the food for about an hour until deactivated by the acidic pH of the stomach. A second enzyme of the oral cavity is lingual lipase.

Lingual lipase is secreted from glands on the surface of the tongue. This enzyme acts on triglycerides in the food, breaking them down into monoglycerides and fatty acids. How ever, the action of this enzyme is relatively minor and it does not make a major contribution to overall lipid digestion.