Carbohydrates in the context of "Oligosaccharide"

The pancreas (plural pancreases, or pancreata) is an organ of the digestive system and endocrine system of vertebrates. In humans, it is located in the abdomen behind the stomach and functions as a gland. The pancreas is a mixed or heterocrine gland, i.e., it has both an endocrine and a digestive exocrine function. Ninety-nine percent of the pancreas is exocrine and 1% is endocrine. As an endocrine gland, it functions mostly to regulate blood sugar levels, secreting the hormones insulin, glucagon, somatostatin and pancreatic polypeptide. As a part of the digestive system, it functions as an exocrine gland secreting pancreatic juice into the duodenum through the pancreatic duct. This juice contains bicarbonate, which neutralizes acid entering the duodenum from the stomach; and digestive enzymes, which break down carbohydrates, proteins and fats in food entering the duodenum from the stomach.

Inflammation of the pancreas is known as pancreatitis, with common causes including chronic alcohol use and gallstones. Because of its role in the regulation of blood sugar, the pancreas is also a key organ in diabetes. Pancreatic cancer can arise following chronic pancreatitis or due to other reasons, and carries a very poor prognosis, as it is often only identified after it has spread to other areas of the body.

The nuclear pore complex (NPC), is a large protein complex giving rise to the nuclear pore. A great number of nuclear pores are studded throughout the nuclear envelope that surrounds the eukaryote cell nucleus. The pores enable the nuclear transport of macromolecules between the nucleoplasm of the nucleus and the cytoplasm of the cell. Small molecules can easily diffuse through the pores. Nuclear transport includes the transportation of RNA and ribosomal proteins from the nucleus to the cytoplasm, and the transport of proteins (such as DNA polymerase and lamins), carbohydrates, signaling molecules, and lipids into the nucleus. Each nuclear pore complex can actively mediate up to 1000 translocations per second.

The nuclear pore complex consists predominantly of a family of proteins known as nucleoporins (Nups). Each pore complex in the human cell nucleus is composed of about 1,000 individual protein molecules, from an evolutionarily conserved set of 35 distinct nucleoporins. The conserved sequences that code for nucleoporins regulate molecular transport through the nuclear pore. Nucleoporin-mediated transport does not entail direct energy expenditure but instead relies on concentration gradients associated with the RAN cycle (Ras-related nuclear protein cycle). In 2022 around 90% of the structure of the human NPC was elucidated in an open and a closed conformation, and published in a special issue of Science, featured on the cover. In 2024 the structure of the nuclear basket was solved, finalising the completion of the structure of the nuclear pore complex.

The reverse Krebs cycle (also known as the reverse tricarboxylic acid cycle, the reverse TCA cycle, or the reverse citric acid cycle, or the reductive tricarboxylic acid cycle, or the reductive TCA cycle) is a sequence of chemical reactions that are used by some bacteria and archaea to produce carbon compounds from carbon dioxide and water by the use of energy-rich reducing agents as electron donors.

The reaction is the citric acid cycle run in reverse. Where the Krebs cycle takes carbohydrates and oxidizes them to CO₂ and water, the reverse cycle takes CO₂ and H₂O to make carbon compounds.This process is used by some bacteria (such as Aquificota) to synthesize carbon compounds, sometimes using hydrogen, sulfide, or thiosulfate as electron donors. This process can be seen as an alternative to the fixation of inorganic carbon in the Calvin cycle which occurs in a wide variety of microbes and higher organisms.

Chewing or mastication is the process by which food is crushed and ground by the teeth. It is the first step in the process of digestion, allowing a greater surface area for digestive enzymes and bile to break down the foods.

During the mastication process, the food is positioned by the cheek and tongue between the teeth for grinding. The muscles of mastication move the jaws to bring the teeth into intermittent contact, repeatedly occluding and opening. As chewing continues, the food is made softer and warmer, and the enzymes in saliva (especially amylase and lingual lipase) begin to break down carbohydrates and other nutrients in the food. After chewing, the food (now called a bolus) is swallowed. It enters the esophagus and via peristalsis continues on to the stomach, where the next step of digestion occurs. Increasing the number of chews per bite stimulates the production of digestive enzymes and peptides and has been shown to increase diet-induced thermogenesis (DIT) by activating the sympathetic nervous system. Studies suggest that thorough chewing may facilitate digestion and nutrient absorption, improve cephalic insulin release and glucose excursions, and decrease food intake and levels of self-reported hunger. More thorough chewing of foods that are high in protein or difficult to digest such as nuts, seeds, and meat, may help to release more of the nutrients contained in them, whereas taking fewer chews of starchy foods such as bread, rice, and pasta may actually help slow the rate of rise in postprandial glycemia by delaying gastric emptying and intestinal glucose absorption. However, slower rates of eating facilitated by more thorough chewing may benefit postprandial glucose excursions by enhancing insulin production and help to curb overeating by promoting satiety and GLP-1 secretion. Chewing gum has been around for many centuries; there is evidence that northern Europeans chewed birch bark tar 9,000 years ago.

Chewing or mastication is the process by which food is crushed and ground by the teeth. It is the first step in the process of digestion, allowing a greater surface area for digestive enzymes and bile to break down the foods.

During the mastication process, the food is positioned by the cheek and tongue between the teeth for grinding. The muscles of mastication move the jaws to bring the teeth into intermittent contact, repeatedly p[eniong and closing. As chewing continues, and the digestive enzymes in saliva (especially amylase and lingual lipase) begin to break down carbohydrates and other nutrients, the food is made softer and warmer, forming a food bolus ready to be swallowed. It enters the esophagus and via peristalsis continues on to the stomach, where the next step of digestion occurs. Increasing the number of chews per bite stimulates the production of digestive enzymes and peptides and has been shown to increase diet-induced thermogenesis (DIT) by activating the sympathetic nervous system. Studies suggest that thorough chewing may facilitate digestion and nutrient absorption, improve cephalic insulin release and glucose excursions, and decrease food intake and levels of self-reported hunger. More thorough chewing of foods that are high in protein or difficult to digest such as nuts, seeds, and meat, may help to release more of the nutrients contained in them, whereas taking fewer chews of starchy foods such as bread, rice, and pasta may actually help slow the rate of rise in postprandial glycemia by delaying gastric emptying and intestinal glucose absorption. However, slower rates of eating facilitated by more thorough chewing may benefit postprandial glucose excursions by enhancing insulin production and help to curb overeating by promoting satiety and GLP-1 secretion. Chewing gum has been around for many centuries; there is evidence that northern Europeans chewed birch bark tar 9,000 years ago.

Insulin resistance (IR) is a pathological response in which cells in insulin-sensitive tissues in the body fail to respond normally to the hormone insulin or downregulate insulin receptors in response to hyperinsulinemia.

Insulin is a hormone that facilitates the transport of glucose from blood into cells, thereby reducing blood glucose (blood sugar). Insulin is released by the pancreas in response to carbohydrates consumed in the diet. In states of insulin resistance, the same amount of insulin does not have the same effect on glucose transport and blood sugar levels. There are many causes of insulin resistance and the underlying process is still not completely understood. Risk factors for insulin resistance include obesity, sedentary lifestyle, family history of diabetes, various health conditions, and certain medications. Insulin resistance is considered a component of the metabolic syndrome. Insulin resistance can be improved or reversed with lifestyle approaches, such as weight reduction, exercise, and dietary changes.