GastroIntestinal Flashcards
(111 cards)
LO 1.1 Describe the overall processes of the GI tract
Metabolic processes need a specific range of small molecules. Food has a wide range of mostly large molecules locked into complex structures. It may also be contaminated with pathogens.
Digestion makes food into a sterile, neutral, and isotonic solution of small sugars, amino acids and small peptides, small particles of lipids and other small molecules. This is now ready for absorption and excretion.
LO 1.4 Describe regional variation in macro and microstructure of each of the major divisions of the alimentary canal that relate to functional adaptations for transport, storage, digestion and absorption
From the oral cavity to the anus the alimentary canal consists of four layers:
Mucosa - Epithelial lining and thin layer of smooth muscle
Submucosa - Fibroelastic tissue with vessels, nerves, leucocytes and fat cells
Muscularis Externa - Inner circular and outer longitudinal layer of smooth muscle with the myenteric plexus lying in between the layers.
Serosa/Adventitia - Thin outer covering of connective tissue
A variation in the cellular composition of these layers provides adaptations for specific functions whilst remaining a continuous hollow tube of variable diameter and shape.
LO 1.5 Describe the fluid balance of the gut
Each day we ingest about 1kg of food and about a litre of liquids. The food is mixed with 1.5L of Saliva and about 2.5L of gastric secretions to form chyme. Chyme is very hypertonic (has a high osmotic strength) and is very acidic. When chyme is slowly released from the stomach, around 9L of water (and alkali) moves into it from the ECF via osmosis.
The small intestine then absorbs about 12.5L of the fluid, and the large intestine absorbs about 1.35L.
LO 1.6 Describe the properties of the enteric nervous system and its relationship to the autonomic nervous system
The enteric nervous system is a subdivision of the autonomic nervous system that directly controls the GI system. It is made up of two nerve plexuses in the wall of the gut that may act independently of the CNS (short reflex pathway). This activity may be modified by both branches of the ANS (long reflex pathway). Parasympathetic control however is the most significant. It coordinates both secretion and motility using a range of neurotransmitters
LO 1.7 Describe the role of hormones and other peptides which affect the motility and secretion in the gut
Endocrine cells in the walls of the gut release a dozen or more peptide hormones. These include both hormones with endocrine action and paracrine action. The hormones comprise two structurally related groups – the Gastrin group and the Secretin group. These hormones are released from one part of the gut to affect the secretions or the motility of other parts.
LO 2.1 Briefly describe the anatomy of the oral cavity and its contents and relate these to their function
The mouth is the entrance to the GI tract. It serves to disrupt foodstuffs and mix them with saliva to form boluses to be swallowed.
Teeth
The teeth cut (incisors), crush (molars) and mix food with saliva. The powerful muscles of mastication, the Masseter, generate the force behind teeth. A branch of the trigeminal nerve innervates the Masseter.
Tongue
The tongue is a collection of 8 muscles that work to manipulate food for mastication and form it into a bolus. It also aids in swallowing by pushing the bolus to the back of the mouth.
LO 2.2 Describe the structure of the oropharynx and oesophagus and outline their respective functions
The oropharynx lies behind the oral cavity, and forms the portion of the pharynx below the nasopharynx but above the laryngopharynx.
It extends from the uvula, which is the end of the palate, to the level of the hyoid bone. Because both food and air pass through the oropharynx, a flap of tissue called the epiglottis closes over the glottis to prevent aspiration.
The oesophagus is a muscular tube that passes food from the pharynx to the stomach. It is continuous with the lower part of the laryngopharynx. The oesophagus has several layers, from inside to out:
Mucosa composed of non-keratinized stratified squamous epithelium, lamina propria and a layer of smooth muscle (Muscularis Mucosa)
Submucosa containing the mucous secreting glands
Mucularis externa. Upper third of oesophagus is striated, skeletal muscle under conscious control for swallowing. The lower two thirds are smooth muscle under autonomic control (peristalsis).
LO 2.3 Describe the functions of saliva and define zerostomia
1.5 litres of saliva is produced each day. It has several functions:
Lubricates and wets food
Starts the digestion of carbohydrates (Amylase)
Protects oral environment
o Keeps mucosa moist
o Washes teeth
o Maintains alkaline environment - Neutralises acid produced by bacteria
o High Ca2+ concentration
Zerostomia
Insufficient Saliva production. You are still able to eat provided food is moist, but teeth and mucosa degrade very quickly.
LO 2.4 List the components of saliva secreted by each pair of salivary glands
Constituents of Saliva
Water
Electrolytes Na+, Cl- (lower conc than plasma), Ca2+, K+, I- (higher concentration than plasma)
Alkali - HCO3- at a higher concentration than plasma
Bacteriostats
Mucus - (Mixture of mucopolysaccharides)
Enzymes - Salivary amylase (can live without it, relatively minor)
Salivary Glands
There are three paired salivary glands. They are all ducted, exocrine glands, but do not all excrete the same thing.
Exocrine glands are made up of blind-ended tubes (Acini), lined with acinar cells. The acini are connected via a system of ducts to a single outlet, lined by duct cells. Acinar cells and duct cells have different functions.
Parotid Glands
Watery secretion, rich in enzymes but little mucus
Serous saliva
25% of volume secreted
Sub-lingual glands
Viscous secretion, no enzymes but lots of mucus
Mucus saliva
5% of volume secreted
Sub-maxillary glands
All components of saliva (mixed serous and mucus)
Mixture of serous and mucus acini leading to a common duct
70% of volume secreted
LO 2.5 Explain the mechanisms of secretion of serous saliva
Saliva is a hypotonic solution, but there is no cellular mechanism to secrete water. Therefore more concentrated solution is secreted, and solute is then reabsorbed from it to leave the final hypotonic solution.
Acinar Cells secrete an isotonic fluid containing enzymes. Duct Cells then remove Na+ and Cl- and add HCO3-. The gaps between duct cells are tight, so water does not follow the resulting osmotic gradient and so saliva remains hypotonic.
At a low flow rate, the duct cells have the opportunity to remove most Na+, so saliva is very hypotonic. However, the rate at which duct cells can modify saliva is limited, so at a high flow rate a smaller fraction is removed and the saliva becomes less hypotonic. However, the stimulus for secretion (see below) promotes HCO3- secretion, so saliva becomes more alkaline.
Mechanisms of Acinar Secretion
Cl- ions are actively secreted from Acinar cells into the lumen of the duct. Water and other ions (Na+) will then follow passively.
Mechanisms of Ductal Modification
The action of the Na/K-ATPase Antiporter in the Basolateral membrane of duct cells lowers the [Na+] inside the cell. This means there is a concentration gradient, where [Na+] is high in the duct lumen and low in the duct cells. Na+ diffuses passively back into the Duct cells.
The action of the Na/K-ATPase Antiporter also increases the [K+] concentration in side the cell. The resulting concentration gradient drives the expulsion of Cl- from the duct cells into the ECF. Again, a concentration gradient is set up between the duct lumen and cells, with [Cl-] low inside and [Cl-] high outside. This gradient drives the expulsion of HCO3- into the duct lumen.
LO 2.6 Describe the control of salivary secretion
Salivary secretion is mostly controlled by the autonomic nervous system.
Parasympathetic
Parasympathetic stimulation increases the production of primary secretion (Acinar cells) and increases the addition of HCO3- (Duct cells)
o Glossopharyngeal (9th cranial nerve)
o Otic ganglion
o Muscarinic receptors - Blocked by atropine like drugs
o Co-transmitters stimulate extra blood flow
Outflow is mediated by: o Centres in the medulla o Afferent information from: Mouth and tongue o Taste receptors, especially acid Nose Conditioned reflexes o Pavlov’s dogs
Sympathetic
Sympathetic stimulation reduces the blood flow to the salivary glands, limiting salivary flow and producing the typical dry mouth of anxiety.
o Superior cervical ganglion
The rate of ductal recovery of Na+ is also increased by the release of aldosterone from the adrenal cortex.
LO 2.7 Describe the process of swallowing
Once food has been masticated and mixed with saliva to form a bolus, it must be swallowed. Swallowing is in three phases:
1.Voluntary Phase
Tongue moves the bolus back onto the pharynx
2.Pharyngeal Phase
Afferent information from pressure receptors in the palate and anterior pharynx reaches the swallowing centre in the brain stem.
A set of movements is triggered
Inhibition of breathing
Raising of the larynx
Closure of the glottis
Opening of the upper oesophageal ‘sphincter’
3.Oesophageal Phase
The muscle in the upper third of the oesophagus is voluntary striated muscle under somatic control
The muscle of the lower two thirds is smooth muscle under control of the parasympathetic nervous system.
A wave of peristalsis sweeps down the oesophagus, propelling the bolus to the stomach in ~9 seconds.
Coordinated by extrinsic nerves from the swallowing centre of the brain
Lower oesophageal ‘sphincter’ opens
LO 2.8 Outline the anatomical relationships of the oesophagus and how disordered swallowing may occur as a consequence of a primary oesophageal disorder or a condition in a closely related structure
Dysphagia – The symptom of difficulty in swallowing
Odynophagia – The symptom of pain whilst swallowing
Dysphagia may result as a consequence of a primary oesophageal disorder, for example motility problems of the smooth muscle preventing peristalsis. The name for this condition is achalasia.
Dysphagia may also result as a secondary consequence of another issue, E.g. obstruction or compression of the oesophagus due to a tumour.
LO 2.9 Categorise different types of dysphagia based on the underlying pathology
Broadly speaking, dysphagia can be split into two categories
Dysphagia for Solids
Oesophageal Dysphagia
Investigate with a barium swallow/endoscopy
Dysphagia for liquids
Oropharyngeal Dysphagia
Investigate with a flexible endoscopy evaluation of swallowing. This will allow you to view the entire trachea/oesophagus
LO 2.10 Describe the anatomical mechanisms that prevent gastro-oesophageal reflux and outline some of the clinical consequences of free gastro-oesophageal reflux
The stomach produces strong acids (HCl) and enzymes (pepsin) to aid in the digestion of food. The mucosa of the stomach provides protection from it’s harmful content, but the mucosa of the oesophagus does not have this protection.
The oesophagus is protected from these acids by a one way valve mechanism at it’s junction with the stomach. This one way valve is called the lower oesophageal sphincter. This coupled with the angle of His that is formed at this point prevents the contents of the stomach refluxing back into the oesophagus. The crus of the diaphragm helps with the sphincteric action.
Consequences of Free Gastro-Oesophageal Reflux
Barrett’s Oesophagus
An abnormal change of the epithelial cells of the oesophagus. This is a metaplasia from non-keratinised stratified squamous epithelia to columnar epithelium and goblet cells. This is in an attempt to better resist the harmful contents of the stomach. Barrett’s oesophagus is strongly associated with adenocarcinoma, a particularly lethal cancer.
Gastro-oesophageal Reflux Disease (GERD)
The reflux of the stomach’s contents into the oesophagus and pharynx causes several symptoms, including a cough, hoarseness and asthma. All of the symptoms result from the acidic contents of the stomach refluxing back out.
LO 3.15 Describe areas of potential weakness in the abdominal wall
The chief sites of hernia are inguinal, femoral and umbilical.
The potential areas of weakness for these hernias are the inguinal canal, femoral ring and umbilicus respectively.
LO 3.16 Describe the structure of the inguinal canal
The inguinal canal is an oblique passage that extends in a downward and medial direction. It begins at the deep (internal) inguinal ring and continues for approximately 4cm, ending at the superficial (external) inguinal ring. The canal lies in between the muscles of the anterior abdominal wall and runs parallel and superior to the medial half of the inguinal ligament (the inguinal ligament is the inferior border of the aponeurosis of the external oblique muscle, attached between the ASIS and the pubic tubercle).
The spermatic cord in men and the round ligament of the uterus in women passes through the canal. Additionally, in both sexes the ilioinguinal nerve passes through part of the canal.
LO 3.17 Distinguish direct and indirect inguinal hernias
An inguinal hernia is a protrusion of the abdominal cavity contents through the inguinal canal. They are very common (Lifetime risk 27% for men, 3% for women).
Direct Inguinal Hernia
Protrudes into the inguinal canal through a weakened area in the transversalis fascia near the medial inguinal fossa within an anatomical region known as the Inguinal / Hesselbach’s triangle. The borders of Hesselbach’s triangle are:
o Inferiorly – Medial half of the inguinal ligament
o Medially – Lower lateral border of rectus abdominis
o Laterally – Inferior epigastric artery
Indirect Inguinal Hernia
Protrudes through the deep inguinal ring, within the diverging arms of the transversalis fascial sling. Most indirect inguinal hernias are the result of the failure of embryonic closure of the deep inguinal ring after the testicle has passed through it.
LO 3.18 Describe epigastric, umbilical and femoral hernias in relation to their relevant anatomy
Epigastric Hernias
Epigastric Hernias occur in the epigastric region, in the midline between the xiphoid process and the umbilicus, through the linea alba.
The primary risk factors are obesity and pregnancy.
Umbilical Hernias
Umbilical Hernias occur through the umbilical ring. They are usually small and result from increased intra-abdominal pressure in the presence of weakness and incomplete closure of the anterior abdominal wall after ligation of the umbilical cord at birth. Acquired umbilical hernias occur in adults, most commonly in women and obese people.
Femoral Hernias
Femoral Hernias are a protrusion of abdominal viscera into the femoral canal, occurring through the femoral ring. A femoral hernia appears as a mass, often tender, in the femoral triangle. Femoral Hernias are bounded by the femoral vein laterally and the lacunar ligament medially. The hernia compresses the contents of the femoral canal (loose connective tissue, fat and lymphatics) and distends the wall of the canal. Initially femoral hernias are small, as they are contained within the canal, but they can enlarge by passing inferiorly through the saphenous opening into the subcutaneous tissue of the thigh. Femoral Hernias are more common in females as they have wider pelves.
Strangulation of femoral hernias may occur because of the sharp, rigid boundaries of the femoral ring.
Hernia Complications
Strangulation – The constriction of blood vessels, preventing the flow of blood to tissue
Incarceration – Hernia cannot be reduced, or pushed back into place, at least not without very much external effort.
LO 4.1 Describe the functions of the stomach
Stores Food
Disinfects Food
Breaks food down into Chyme oChemical disruption (Acid and enzymes) oPhysical disruption (Motility)
LO 4.2 Describe the components of gastric secretion and their cellular origins
Stomach secretions come from Gastric Pits, indentations in the stomach mucosa that are the openings to gastric glands.
Gastric pits contain Neck Cells, and gastric glands contain Parietal, Chief and G-Cells, along with smooth muscle cells.
Hydrochloric acid
Parietal cells
Acid keeps lumen pH low
Proteolytic Enzymes
Chief cells
Break down proteins to peptides
Mucus
Neck Cells
Sticky, lines stomach lining and basic due to amine groups on proteins
HCO3-
Neck cells
Buffer H+ ions
Gastrin
G-Cells
Binds to surface receptor on parietal cells stimulating acid and intrinsic factor
LO 4.3 Explain the mechanism of secretion of stomach acid
Most body fluids are slightly alkaline, so to secrete H+ ions they need to be created in large quantities. This takes place in the mitochondria of parietal cells by splitting water into H+ and OH- ions.
The generated OH- ions combine with CO2 from metabolism to form HCO3-, which is exported to the blood.
For every mol of H+ secreted into the stomach, 1 mol of HCO3- enters the blood.
Parietal Cells
Parietal cells have lots of mitochondria, allowing them to produce H+ at a high rate. However, these produced ions cannot accumulate in cells. To overcome this problem, parietal cells have invaginations in their cells walls called canaliculi.
Canaliculi have proton pumps, which expel H+ from parietal cells up a high concentration gradient. As the concentration gradient is high, this is a very energy intensive process.
The proton pumps in canaliculi are a key target for drug action, as if inhibited they will reduce the amount of acid in the stomach.
LO 4.4 Explain the control of gastric acid secretion
A complex of neural and endocrine systems controls acid secretion. Parietal cells are stimulated by Acetylcholine, Gastrin and Histamine, which act via separate receptors to promote acid secretion.
Acetylcholine
Ach is released from postganglionic parasympathetic neurones, stimulated by gastric distension as food arrives. It acts on muscarinic receptors on parietal cells.
Gastrin
Gastrin is released from endocrine cells in the stomach, G-Cells. It is a 17-amino acid polypeptide, which binds to surface receptors on parietal cells.
Gastrin secretion is stimulated by the presence of peptides and Ach from intrinsic neurones. It is inhibited by low pH in the stomach, which acts as a ‘feedback’ control.
Histamine
Histamine is released from Mast Cells and diffuses locally to bind H2 surface receptors on parietal cells. Acid secretion is then stimulated via c-amp.
Gastrin and Ach stimulate mast cells, so Histamine works as an amplifier.
Phases of Control
There are three phases of gastric secretion.
Cephalic Phase
The ‘brain led’ phase. The sight and smell of food, and the act of swallowing, activates the parasympathetic nervous system, which stimulates the release of Ach. This stimulates parietal cells directly and via histamine (Increases Acid).
Gastric Phase
Once food reaches the stomach, it causes distension, further stimulating Ach release, and subsequently parietal cells (Increasing Acid).
The arrival of food will also buffer the small amount of stomach acid in the stomach in between meals, causing luminal pH to rise. This disinhibits Gastrin ( Acid).
Acid and enzymes will then act on proteins to produce peptides, further stimulating Gastrin release as the pH falls and the initial disinhibition is removed ( Acid).
Intestinal Phase
Once chyme leaves the stomach in significant quantities, it stimulates the release of the hormones Cholecystokinin and Gastric Inhibitory Polypeptide from the intestines that antagonise Gastrin ( Acid). Coupled with this, the small amount of acid left in the stomach is no longer being buffered by food, and the low pH inhibits Gastrin ( Acid).
The low pH of the stomach between meals can aggravate ulcers. Because of this, pain from ulcers is particularly bad at night.
LO 4.5 Outline the ways in which gastric acid secretion may be reduced by drugs
Acid secretion may be reduced by inhibition of:
o Histamine at H2 Receptors
o E.g. Cimetidine
o Removes the amplification of Gastrin/Ach signal
Proton Pump Inhibitors (PPIs)
o E.g. Omeprazole
o Prevents H+ ions being pumped into parietal cell canaliculi