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Gastrointestinal Physiology Flashcards

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1
Q

What are the barriers that control the movement of food at the GIT?

A

Sphincters

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2
Q

What are the four layers of the gut?

A

mucosa, submucosa, muscularis externa, serosa

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3
Q

What is the innermost layer that mainly consists of epithelial cells, lamina propria, and muscularis mucosae?

A

mucosa

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4
Q

Which layer of the gut contains blood and lymph vessels?

A

submucosa

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5
Q

Which layer propels food in the GIT and contains an inner circular and outer longitudinal muscle layer?

A

muscularis externa

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6
Q

What is the function of the serosa?

A

prevents friction

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7
Q

What are the 3 layers of the muscularis externa?

A

outer longitudinal, middle circular, inner oblique

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8
Q

What is the the three strips of outer longitudinal muscle found in the colon called?

A

taenia coli

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9
Q

What is motility?

A

mixing and propulsion of food in the GIT

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10
Q

Mixing occurs at which part of the GI tract?

A

distal stomach + intestine

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11
Q

What is the relaxation and contraction of muscles in the stomach and colon?

A

reservoir

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12
Q

What are the “pacemakers of the GIT” formally called?

A

Interstitial Cells of Cajal

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13
Q

What enzymes at the mouth begin digestion?

A

amylase and lipase

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14
Q

Amylase is responsible for the breakdown of what?

A

starch

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15
Q

Mucin and glycoproteins found in the mouth are responsible for what?

A

lubrication and protection

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16
Q

What kinds of secretion helps maintain tooth integrity?

A

inorganic compounds like ions and CA2+

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17
Q

What buffers can be found in the mouth?

A

HCO3- (for lingual lipase and salivary amylase to act) + Amphoteric protein

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18
Q

What are the three pairs of salivary gland?

A

parotid gland, sublingual gland, submandibular gland

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19
Q

Primary secretions (saliva) are nearly isotonic to a person’s plasma. However, after tubular modifications by the _____ cells, it becomes hypotonic.

A

duct

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20
Q

What is the texture of saliva produced by the sympathetic nervous system?

A

thick, scanty, and viscous

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21
Q

What is the texture of saliva produced by the parasympathetic nervous system?

A

watery and has a large volume

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22
Q

What factors can affect the decrease in saliva production?

A

sleep, dehydration, fear/anxiety

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23
Q

What are the 4 stages of swallowing?

A

oral, pharyngeal, esophageal, esophagus

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24
Q

From when food touches the tip of the tongue up until it is forced to enter the pharynx, what stage of swallowing is observed? (hint: voluntary)

A

oral phase

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25
The elevation of the larynx and closer of glottis is part of which stage of swallowing? (hint: entirely reflex)
pharyngeal phase
26
What are the two peristaltic movements generated in the esophagus?
Primary and Secondary
27
The contractions of the esophagus are controlled by which nerve?
vagus nerve
28
In relation to proteins, what function do gastric secretions have?
turns pepsinogen to pepsin
29
Why is the intrinsic factor important?
it's essential in binding Vit B12
30
What cell produces acid and the intrinsic factor?
parietal cells
31
What does chief cells produce?
pepsinogen + gastric lipase
32
What do parietal cells secrete?
inorganic compounds via the proton pump
32
Enterochromaffin-like cells produce what?
histamine
33
G cells are stimulated by what to produce gastrin?
GRP - gastrin releasing peptide
34
What is the pH of the surface of the gastric epithelial cell?
7
34
What is the ratio of the bicarbonate : proton during the chloride bicarbonate exchange?
1 bicarbonate goes out = 1 proton goes out
35
What is the pH of the lumen?
1-2
36
Prostaglandin has what net effects?
1. inhibit gastric acid secretion 2. stimulate bicarbonate and mucus secretion 3. promote gastric mucosal blood flow 4. epithelial regeneration
37
Which part of the stomach grinds food?
distal part
37
What are the two functional regions of the stomach?
proximal (fundus) and distal (pylorus)
38
What pancreatic cells synthesizes and secretes digestive enzymes?
acinar cells
39
Ductal cells secrete what?
HCO3
40
What activates trypsinogen into trypsin?
enterkinase
40
What triggers the secretion of CCK?
fatty chyme at the duodenum
41
Cholecystokinin (CCK) is mainly responsible for what?
gallbladder contraction, relaxation of the sphincter of Oddi, and inhibits gastric emptying + food intake
42
Bile acid is synthesized by what?
hepatocyte
43
What is the end product of digestion and also gives the primary color of gallbladder secretion?
bilirubin
44
This part of the duodenum receives both bile duct and main pancreatic duct (hint: guarded by a sphincter of Oddi)?
Ampulla of Vater
45
These are the small bowel folds (circular) that start from the second part of the duodenum.
Valves of Kerckring
46
What gland produces secretions that neutralize acidic stomach content and also produces enterokinase?
Brunner's gland (mucous gland)
47
What gland produces succus entericus (intestinal juice) and is rich in epithelial cells that aid digestion and absorption?
Crypts of Lieberkuhn
48
In a fed state, mixing contractions are _________.
ring-like
49
During a propulsive contractions, a wave of contraction is preceded by relaxation. What is this contraction also known as?
peristalsis
50
This is a set of rhythmic contractions of the small bowel that can clean the gut in periods of fasting between meals and in sleep.
Migratory Motor Complex (MMC)
51
Describe the contractions during Phase II of a normal MMC.
intermittent and irregular low amplitude contractions
52
Describe the contractions during Phase III of a normal MMC.
short bursts of regular high amplitude contractions + 10 mins of strong contractions that sweep all contents down the colon
53
Digestion occurs in an ________ enviornment.
aqueous environment
53
Bile emulsification is considered to be mechanical or chemical digestion?
mechanical
54
Luminal digestion occurs in the lumen. Which organs are part of this?
mouth, stomach, small intestine
55
Luminal digestion is incomplete, what step is necessary to fully digest food?
Membrane (Brush Border) Digetsion)
56
Where does membrane digestion occur?
surface of the small intestine + epithelial cells (microvilli)
57
What enzyme breaks maltose into glucose?
maltase
58
Why is there a need for our digestive system to breakdown molecules into monosaccharides?
because the small intestine can only absorb monosaccharides
59
What protein uses a sodium gradient to facilitate transport? This is located at the brush border and is responsible for the absorption of glucose and galactose alongside sodium.
SGLT-1
60
Found at the brush border, this protein transports fructose into the enterocyte. It is considered inefficient as it is not coupled with Na+.
GLUT-5
61
Where is GLUT-2 located at?
basolateral membrane
62
What is the exit point for monosaccharides into the blood stream via GLUT2?
basolateral membrane
63
What is the dietary protein requirement?
0.5-0.7/kg
64
What kind of proteins come from the GIT and are the secretory proteins and desquamated cells?
Endogenous proteins
65
What kind of protein comes from food?
Exogenous protein
66
True or False. Amino acids cannot be synthesized in a person's body.
True
66
What are the essential amino acids?
1. phenylalanine 2. valine 3. tryptophan 4. threonine 5. isoleucine 6. methionine 7. histidine 8. leucine 9. lysine (PVT TIM HaLL)
66
Where does protein digestion start?
gastric lumen
67
Where does fat digestion start and what enzyme breaks it down?
mouth; lingual ligase
68
Gastric ligase completely hydrolyzes fat. True or False.
False
69
Chylomicrons enter the bloodstream through what?
thoracic duct
70
In the absorption of water in the small intestine, sodium is absorbed through what antiporters?
sodium hydrogen 3 antiporter + chloride bicarbonate antiporter
71
Medium chain fatty acids can easily diffuse into the enterocyte's tight junction and can directly enter the bloodstream. Why?
it's water-soluble
72
What vitamins does the large intestine produce?
Vitamin B and K
73
What are the functions of the proximal and distal large intestines?
proximal = absorb water, ion, vitamins distal = storage of fecal material
74
What are the secretions of crypts of lieberkuhn?
mucus and bicarbonate
75
Short chain fatty acids are produced by what?
bacteria carbohydrate fermentation at the large intestine
76
What transport short chain fatty acids?
SMCT1
77
Where does electrogenic Na absorption mainly occur?
distal colon
78
What are the 2 kinds of colonic movement?
haustralations + mass movements
79
A greater anal rectinal angle would increase what?
better defacation
80
What structure helps in keeping in your poop?
External Anal Sphincter (EAS)
81
When the IAS relaxes but EAS contracts, the urge to poo might go away. Why?
rectum learns to accommodate
82
What muscles relaxes to increase anal rectal angle?
puborectalis muscle
83
During a flatus, the puborectalis muscle is relaxed or contracted?
contracted

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