Final answer:
In the ileum part of the small intestine, trypsin breaks down proteins into amino acids; lipase breaks down lipids into fatty acids and glycerol; and maltase breaks down maltose into glucose. These enzymes work in concert with others to digest macromolecules, which can then be absorbed by the bloodstream via the villi.
Step-by-step explanation:
List of Enzymes in the Ileum and Their Function
In the ileum, which is the last part of the small intestine, several enzymes are at work to break down macromolecules. These include:
- Trypsin: A pancreatic protease that helps in the digestion of proteins into amino acids.
- Lipase: An enzyme that chemically breaks down lipids into fatty acids and glycerol.
- Maltase: An enzyme that breaks down maltose into glucose units.
Carbohydrates are initially broken down by amylase in the mouth, turning starches into maltose. In the small intestine, including the ileum, enzymes like sucrase, lactase, and maltase further break down carbohydrates into monosaccharides like glucose, which can then be absorbed by the body.
Proteins are tackled by proteases like pepsin in the stomach. Then, in the small intestine, trypsin and chymotrypsin from the pancreas continue the breakdown into smaller peptides and finally amino acids. The presence of hydrochloric acid (HCl) in the stomach aids in this process by creating an acidic environment.
Lipids are emulsified by bile salts from the liver and then broken down by pancreatic lipase into fatty acids and glycerol in the small intestine.
Furthermore, the ileum's villi play a critical role in nutrient absorption. Villi increase the surface area of the intestinal lining, enhancing the body's ability to absorb the breakdown products like amino acids, simple sugars, and fatty acids into the bloodstream.