Describe the process of lipid digestion and absorption in the small intestine
Dietary fat in the form of large fat globules composed of triglycerides is emulsified by the detergent action of bile salts into a suspension of smaller fat droplets. This lipid emulsion prevents the fat droplets from coalescing and thereby increases the surface area available for attack by pancreatic lipase. Lipase hydrolyzes the triglycerides into monoglycerides and free fatty acids. These water-insoluble products are carried to the luminal surface of the small-intestine epithelial cells within water-soluble micelles, which are formed by bile salts and other bile constituents. When a micelle approaches the absorptive epithelial surface, the monoglycerides and fatty acids leave the micelle and passively diffuse through the lipid bilayer of the luminal membranes.
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