Peristalsis pushes bile into the gallbladder from the cystic duct (muscle contractions that occur in orderly waves). Bile is then gradually concentrated by water absorption via the gallbladder's walls. This concentrated bile is stored in the gallbladder until it is required to digest the next meal. When you eat a fatty meal, your gallbladder stores some of the fat in bile.
The muscle layer of the gallbladder functions as a pump when peristalsis moves bile through the cystic duct into the gallbladder. The muscle layer also acts as a reservoir if there is not enough food in the intestine to produce sufficient amounts of bile. As long as there is plenty of food in the intestine, the gallbladder keeps filling up with bile.
When you eat a fatty meal, your gallbladder begins storing fat in bile immediately after you finish eating. By the time you start feeling hungry again several hours later, the fat-filled gallbladder has finished its job of preparing the next meal. At this point, the muscle layer of the gallbladder contracts, pushing the bile out through the cystic duct into the duodenum where it can be absorbed by the body through the lining of the small intestine.
Bile then moves from the gallbladder into the small intestine, where it combines with the food and performs digestive processes. After bile enters and travels through the small intestine, approximately 90% of the bile salts are reabsorbed into the circulation via the lower small intestine wall. The remaining portion is eliminated in the feces.
In severe cases of poisoning, toxic substances may reach the blood stream directly from the gallbladder. These toxins include free fatty acids, phospholipids, bilirubin, and amino acids. Free fatty acids cause muscle pain, weakness, and irregular heartbeat; phospholipids can block nerve signals; and bilirubin can lead to jaundice. Amino acids may also cause symptoms such as nausea, vomiting, diarrhea, abdominal pain, fever, chills, confusion, or hallucinations.
Excessive bile salt intake can result in serious health problems. Long-term exposure to high levels of bile salts can lead to kidney damage, heart failure, liver disease, and cancer. Short-term exposure to large amounts of bile salts can cause acute pancreatitis. Symptoms of excessive bile salt consumption include fatigue, headache, stomach pain, diarrhea, constipation, dark urine, decreased urine output, clay-colored stools, and increased thirst.
Bile from the liver is stored and concentrated in the gallbladder. The bile is subsequently discharged into the duodenum, the first region of the small intestine, where it aids in the breakdown and absorption of fat from meals. Bile also contains chemicals that kill bacteria and viruses that enter the body through open wounds or via the digestive system. Without this protective mechanism, these bacteria and viruses would be able to cause infection.
The biliary system consists of two main organs: the liver and the gallbladder. The liver produces bile, which is sent to the gallbladder for storage before being released into the small intestine when needed. The biliary system protects us by killing any bacteria or viruses in the bile before they can enter our bodies through open wounds or via the digestive system.
Without this protection, we would be at risk of developing infections due to bacteria or viruses that enter our bodies through open wounds or via the digestive system. For example, if the skin around a wound was not cleaned properly after surgery, bacteria could grow and infect the patient. Infections caused by bacteria that entered the body with no way of being killed by natural defenses are called "nosocomial" (pronounced "night-sahn-see-ah-meel") infections.
Secretin stimulates bile production, and the bile is released into the gallbladder, where it is concentrated and stored during fasting. Fatty acids and fat-soluble vitamins can be dissolved in bile, so that they can be absorbed by the body through the intestinal wall. Bile also contains chemicals that help digestion by breaking down fats and carbohydrates into smaller pieces that are easier to absorb.
When you eat food that has been cooked with acid or acid substances in it (such as tomatoes or citrus fruits), your body produces more of its own acid to neutralize these foods. The acid in your stomach helps break down proteins and fats in your meal, helping them enter your bloodstream faster. As well, the gas produced by this breakdown acts as a signal to your brain that you have eaten enough. When you do not feel full after eating food that has been treated with acid, then you should consider adding some additional ingredients to the recipe that were not included in the original dish to make it more appetite satisfying.
Bile is made in the liver and sent directly to the small intestine where it aids in digesting lipids (fats) and carbohydrates. During digestion, certain molecules get trapped in the mucous lining of the digestive tract.