What type of fatty acids are emulsified to micelles before absorption?

Long-chain fatty acids are the type of fatty acids that are emulsified to micelles before absorption. When dietary fats are consumed, they undergo emulsification in the gastrointestinal tract to aid in their absorption. This process is particularly crucial for long-chain fatty acids, as they are less soluble in water compared to short- and medium-chain fatty acids.

The emulsification process involves bile salts, which facilitate the formation of micelles, structures that encapsulate long-chain fatty acids and monoglycerides. Micelles facilitate the transport of these lipids to the intestinal mucosa, where they can be absorbed into enterocytes. After absorption, long-chain fatty acids are re-esterified to triglycerides and packaged into chylomicrons for transport in the lymphatic system.

In contrast, short and medium-chain fatty acids are more water-soluble and do not require micelle formation for absorption. They can diffuse directly into the enterocytes without needing the emulsification process that long-chain fatty acids undergo. Thus, the particular need for micelle formation and emulsification underscores the importance of long-chain fatty acids in the context of nutrient absorption in the intestines.