Lecture: Digestive System Flashcards

1
Q

What are the 4 functions of the digestive system?

A

1) ingestion
2) digestion
- mechanical & chemical breakdown
3) abosrtion
- uptake of nutrients
4) defecation
- elimination

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2
Q

What is another name for the digestive tract?

A

alimentary canal, spans from mouth to anus

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3
Q

What 6 accessory organs of the digestive system?

A

1) teeth
2) tongue
3) salivary glands
4) gallbladder
5) liver
6) pancreas

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4
Q

Describe the 4 layers of the alimentary canal.

A

(from inner to outer)

1) mucosa
2) submucosa
- blood & lymph vessels
3) muscularis externa; 2 layers:
- inner circular layer
- outer longitudinal layer
4) serosa
- adventitia: fibrous CT

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5
Q

Define: enteric nervous system. Comment on form and function.

A

nervous network of the esophagus, stomach, and intestines;
regulates digestive tract motility, secretion, and blood flow;
2 networks of neurons:
1) submucosal plexus controls secretory activity
2) myenteric plexus is located in the muscularis externa and controls GI tract motility

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6
Q

Define: peritoneum.

A

serous membrane lining the wall of the abdominal cavity;

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7
Q

Define: mesenteries. Comment on form and function.

A

double layer, including a dorsal and ventral layer;
ventral layer contains greater omentum and lesser omentum;
functions:
-provides routes for nerves, lymphatics, and blood vessels
-holds organs
-stores fat

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8
Q

Explain short (myenteric) reflexes.

A

intrinsic;
stretching or chemical stimulation of the digestive tract acts through the myenteric plexus to stimulate contractions in nearby regions of the muscularis externa

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9
Q

Explain long (vagovagal) reflexes.

A

extrinsic;
controlled by ANS;
parasympathetic fibers of the vagus nerve stimulate digestive motility and secretion

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10
Q

What is another name for the oral cavity? What are the 4 structures and 4 functions of the oral cavity?

A

buccal cavity;

structures: cheeks/lips, tongue, palate, teeth
functions: ingestion, mastication, chemical digestion, swallowing

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11
Q

Saliva is 97-99.5% water and contains what 6 solutes?

A

1) salivary amylase
2) lingual lipase
3) mucus
4) lysozome
5) immunoglobin A
6) electrolytes

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12
Q

Explain the 2 different types of salivary glands and all examples of each type.

A

1) intrinsic (dispersed amid other oral tissues): constant secretion of lysozome-containing saliva
- lingual
- labial
- buccal
2) extrinsic (outside of oral mucosa)
- parotid
- submandibular
- sublingual

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13
Q

Explain how the extrinsic salivary glands work.

A

food stimulates oral taste, tactile, and pressure receptors, which transmit signals to a group of salivatory nuclei in the medulla and pons;
even odor, sight, and thought of food stimulates salivation;
parasympathetic fibers stimulate saliva production, sympathetic fibers inhibit saliva production

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14
Q

Describe the composition of the pharynx.

A

deep skeletal muscle layer;
superficial smooth muscle layer
-contains pharyngeal constrictors, which force food downward during swallowing

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15
Q

Define: upper esophageal sphincter.

A

when food is not being swallowed, inferior constrictor of the pharynx remains continuously contracted;
considered a physiological sphincter rather than an anatomical one because it disappears at time of death

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16
Q

Describe the esophagus.

A

long muscular tube from pharynx to stomach;
contains all GI tract layers;
submucosa contains esophageal glands which secrete mucus for lubrication;
cardiac orifice = opening to stomach;
cardiac sphincter (a.k.a. lower esophageal sphincter) = constriction before cardiac orifice

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17
Q

What is another name for swallowing?

A

deglutition

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18
Q

What is swallowing coordinated by? What are the 2 phases of swallowing?

A

swallowing center in the medulla and pons;

1) buccal phase
2) pharyngeal-esophageal phase
- esophageal phase includes peristalsis

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19
Q

What are the 3 functions of the stomach?

A

1) mechanical digestion
2) liquefies food
- chyme
3) chemical digestion

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20
Q

Define: chyme.

A

soupy or pasty mixture of semidigested food

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21
Q

Describe the micro-anatomy of the stomach.

A

similar to rest of alimentary canal, except:
muscularis externa has 3 layers;
muscosa is pocked with depressions called gastric pits;
2-3 tubular glands open into the bottom of each gastric pit
-tubular glands named by location: cardiac, gastric, and pyloric

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22
Q

Define: gastric mucosal barrier.

A

property of the stomach that allows it to contain acid

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23
Q

What are the 3 factors that enable the gastric mucosal barrier?

A

1) mucous coat
- bicarbonate-rich mucus resists action of acid and enzymes
2) epithelial cell replacement
- occurs every 3-6 days
3) tight junctions
- prevent gastric juice from “leaking”

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24
Q

Describe the 5 cell types found in gastric pits.

A

1) mucous cells
-secrete mucus
2) regenerative cells
3) parietal cells
-secrete HCl and intrinsic factor (IF enables absorption of Vitamin B12)
4) chief cells
-secrete pepsinogen
5) enteroendocrine cells
secrete hormones

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25
How is gastric HCl formed?
bicarbonate reactions catalyzed by carbonic anhydrase
26
What are the 4 functions of gastric HCl?
1) activates enzymes 2) liquefies food 3) converts iron 4) nonspecific resistance
27
Define: alkaline tide.
high blood pH during digestion; HCl accumulates in stomach while bicarbonate ions accumulate in blood; b/c of bicarbonate, blood leaving stomach has higher pH when digestion is occurring than when the stomach is empty
28
Explain what pepsinogen is and how it works.
pepsinogen = type of zymogen; HCl removes some of pepsinogens amino acids, converting it to pepsin; pepsin digests protein
29
Define: zymogen.
inactive protein which can be converted to an active enzyme by the removal of some of its amino acids
30
Name some "other" gastric secretions.
``` digestive enzymes -gastric lipase -chymosin chemical messengers -hormones, including paracrine secretions -gut-brain peptides ```
31
Name 6 examples of gut-brain peptides.
1) VIP 2) GIP 3) NPY 4) secretin 5) CCK 6) Substance P
32
Explain gastric motility in response to the ingestion of food.
swallowing center of medulla signals stomach to react with a receptive-relaxation response; peristaltic contractions are governed by pacemaker cells in the longitudinal layer; the pyloric sphincter controls flow of chyme into small intestine
33
Define: receptive-relaxation response.
stomach's response to incoming food in which it briefly resists stretching but then relaxes to accomodate the arriving food
34
Define: vomiting.
``` forceful ejection of stomach and intestinal contents; controlled by emetic center in medulla; caused by: -overstretching -chemical irritants -trauma or pain -psychological stimuli physiology -vomiting is usually preceded by nausea and retching ```
35
Define: retching.
thoracic expansion and abdominal contraction create a pressure difference that dilates the esophagus; when combined with reverse peristalsis, becomes vomiting
36
What regulates gastric function? What are the 3 stages of gastric activity?
nervous system and endocrine system collaboration; 1) cephalic: controlled by brain 2) gastric: controlled by stomach 3) intestinal: controlled by small intestine
37
Explain the cephalic phase of gastric activity.
hypothalamus responds to sight, smell, taste, and thought of food; in a parasympathetic response, vagus nerve fibers of the medulla stimulate increased gastric activity
38
Explain the gastric phase of gastric activity.
bolus enters stomach: -stomach distention triggers short & long reflexes; -raised pH triggers stomach buffering; acetylcholine (ACh), histamine, and gastrin trigger release of HCl, intrinsic factor (IF), and pepsinogen
39
Explain the feedback control mechanism present in the gastric phase of gastric activity.
as dietary protein is digested, it breaks down into small peptides and amino acids, which directly stimulate the G cells to secrete more gastrin (positive feedback loop that accelerates digestion); small peptides buffer stomach acid; as digestion continues, pH drops lower and lower; with a pH <2, stomach acid inhibits the parietal cells and G cells (negative feedback loop that slows digestion)
40
Explain the intestinal phase of gastric activity.
chyme enters duodenum; stomach is stimulated by: -stretching of the duodenum which accentuates vagovagal reflexes -intestinal gastrin released in response to incoming chyme; gastric secretion and motility is inhibited by: -enterogastric reflex; -enteroendocrine (EE) cells' release of secretin, CCK, and GIP
41
What does the enterogastric reflex do?
shuts off release of gastrin from G-cells of the stomach, inhibiting gastric motility and the secretion of gastric acid
42
Describe the structure and function of the liver.
``` largest gland (3 lbs); 4 lobes; digestive function: bile secretion; porta hepatis, which provides a point of entry for: -hepatic portal vein -hepatic artery -hepatic duct ```
43
Define: porta hepatis.
on the posterior liver, point of entry for the hepatic portal vein and proper hepatic artery and a point of exit for the bile passages
44
Describe the microscopic anatomy of the liver.
interior of liver filled w/ tiny cylinders called hepatic lobules; a lobule contains: a central vein surrounded by hepatocytes, which synthesize bile salts from cholesterol; spaces between plates of hepatocytes called hepatic sinusoids; bile secreted into narrow channels called the bile canaliculi hepatic triad = distinctive structure consisting of an artery, vein, and bile ductule
45
Describe the structure and function of the gallbladder.
function: concentrates and stores bile; neck leads into cystic duct, which converges with the hepatic duct to form the bile duct, which terminates in the duodenum; enterohepatic circulation enables bile to be reabsorbed from the small intestine to the liver
46
Define: enterohepatic circulation.
route of secretion (by hepatocytes of liver), reabsorption (in the ileum), and resecretion (by hepatocytes of liver) of bile; ~80% of bile acids are reabsorbed into the ileum
47
Define: bile.
green fluid containing minerals, cholesterol, phospholipids, fats, and bile pigments; principal pigment = bilirubin, derived from the decomposition of hemoglobin
48
Describe the composition and function of the pancreas.
exocrine gland; secretory acinar cells have a high density of secretory vesicles called zymogen granules; acini secrete enzymes and zymogens; pancreatic ducts secrete sodium bicarbonate; pancreatic juice = alkaline mixture of water, enzymes, zymogens, sodium bicarbonate, and other electrolytes
49
Explain the 2 methods of bile and pancreatic juice regulation.
1) neural parasympathetic (vagal) stimulation; sympathetic inhibition 2) hormonal cholecystokinin (CCK) & gastrin stimulate gall bladder contraction and pancreatic secretion; secretin stimulates hepatic and pancreatic bicarbonate secretion
50
What is the role of the small intestine? Describe its 3 major sections.
chemical digestion and nutrient absortion; 1) duodenum (1st 10") 2) jejunum (next 8') 3) ileum (final 12')
51
Describe the microscopic anatomy of the small intestine.
circular folds made up of mucosa and submucosa force chyme to spiral through; villi in the intestine are tiny projections in the SI made up of 2 kinds of epithelial cells: 1) enterocytes (absorptive cells) -microvilli form a fuzzy brush border on the surface of each enterocyte, increasing surface area; they also contain brush border enzymes in the plasma membrane; 2) goblet cells; core of each villus contains a lymphatic capillary called a lacteal; between the bases of the villi are porous intestinal crypts, which house dividing stem cells; clusters of Paneth cells are clustered at the base of each crypt- they secrete defensive proteins that resist bacterial invasion of the mucosa; duodenal glands (in the duodenum) secrete bicarbonate-rich mucus
52
What 3 functions do contractions of the small intestine serve?
1) mix chyme with intestinal juice, bile, and pancreatic juice 2) bring chyme into contact with the mucosa for contact digestion and nutrient absorption 3) move residue towards large intestine
53
Define: segmentation.
movement in which stationary ringlike constrictions appear at several places along the intestine and then relax as new constrictions form elsewhere; effect: mixing and contact digestion
54
Define: migrating motor complex.
successive, overlapping waves of peristaltic contraction; each wave travels partway down the intestine and milks the contents towards the colon
55
Explain the process of carbohydrate digestion.
complex CHOs to sugars; in mouth, salivary amylase hydrolyzes starch to oligosacchrides; in stomach, the food is churned and mixed, and salivary amylase is exposed to lower pH which inactivates it; in small intestine, pancreatic amylase breaks down oligosacs to smaller oligosacs and disacs; brush border enzymes dextrinase and glucoamylase breaks down smaller oligosacs to disacs; brush border enzymes maltase, sucrase, and lactase break down disacs to monosacs
56
Explain the process of carbohydrate absorption.
glucose & galactose both transported into enterocytes (absorptive cells) via the Sodium-Glucose Linked Transporter (SGLT), a secondary active transport mechanism coupled to sodium; fructose is transported via facilitated diffusion and converted to glucose inside the enterocyte; all are transported to the liver
57
Explain the process of protein digestion.
in stomach, pepsin hydrolyzes any peptide bond between tyrosine and phenylalanine, leaving behind shorter polypeptides and free amino acids; in small intestine: -the pancreatic enzymes trypsin and chymotrypsin break polypeptides down into smaller oligopeptides; -3 brush border enzymes break down these oligopeps one AA at a time: 1) carboxypeptidase 2) aminopeptidase 3) dipeptidase
58
Explain the process of protein (amino acid) absorption.
similar to monsaccharides; different sodium-dependent AA cotransporters; dipeptides and tripeptides are absorbed and then hydrolyzed to AAs within the cytoplasm of enterocytes; AAs leave cell via facilitated diffusion and enter the blood capillaries of the villus
59
Explain the process of lipid digestion.
duodenum receives small emulsification droplets from the stomach, which it promptly coats with lecithin and bile salts; pancreatic lipase converts triglyceride into 2 free fatty acids (FFAs) and a monoglyceride; micelles, coatings of bile acids, form to facilitate the transportation of the lipids to enterocytes
60
Explain the process of lipid absorption.
Micelles pass through microvilli of the brush border, where the lipids leave the micelles and diffuse into the enterocytes; lipids are transported to the Golgi complex, where chylomicrons, lipoproteins particles, are formed; chylomicrons are too large to enter capillaries, so they move into lacteals and are taken up by lymph vessels; some free fatty acids (FFAs) enter capillary blood; chylomicrons are hydrolyzed to FFAs and glycerol by lipoprotein lipase; these products are taken to the liver, where lipoproteins are made
61
Explain the process of nucleic acid digestion.
pancreatic nucleases break nucleotides apart; brush border enzymes nucleosidase and phosphatase further break down nucleotides into pentose sugars (ribose & deoxyribose), nitrogenous bases, and phosphate ions
62
Explain the process of nucleic acid absortion.
pentose sugars (ribose & deoxyribose), nitrogenous bases, and phosphate ions are transported across the intestinal epithelium by active transport mechanisms and enter the capillary blood of the villus
63
Explain the process of vitamin absorption.
fat soluble vitamins (A,D,E, & K) are absorbed with other lipids; water soluble vitamins (B & C) are absorbed via simple diffusion; vitamin B12 is absorbed bound to intrinsic factor (IF) from the stomach: vitamin B12-intrinsic factor complex binds to specific mucosal receptor sites on enterocytes in the ileum and is absorbed by endocytosis
64
Explain the process of mineral absorption.
actively absorbed along length of small intestine; Na+ ions are contransported with sugars and AAs; Cl- ions are actively transported in the ileum by a pump that exchanges them for bicarbonate ions; K+ ions are absorbed by simple diffusion; iron and calcium are absorbed based on the body's needs (other minerals absorbed at fairly constant rates)
65
Explain the process of water absorption.
GI tract receives about 9L of water per day; most of this water consists of GI secretions; ~8L absorbed by SI, and ~0.8L absorbed by LI; moves across intestinal mucosa via osmosis, following the concentration gradient established by active transport of solutes; water uptake is coupled to solute uptake (solute uptake affects rate of water absorption)
66
Describe the anatomy of the large intestine.
colon: part of LI between the ileocecal junction and rectum; rectum: distal portion of LI in pelvic cavity; taenia coli: 3 strips of smooth muscle in the colon whose muscle tone contracts the colon lengthwise and causes its walls to bulge, forming pouches called haustra; bacterial flora produce intestinal gas
67
Explain the mechanisms of motility within the large intestine.
haustral contractions: segmentation that occurs every ~30 min; distension of a haustrum with feces causes it to contract; mass movements: stronger, occur 1-3 times a day, last ~15 min; triggered by filling of stomach and duodenum
68
Explain the process of defecation.
anus contains an internal and external anal sphincter; stretching of rectum stimulates defecation reflexes: 1) intrinsic reflex: stimulated by myenteric nerve plexus; causes peristalsis that drives feces downward; 2) parasympathetic reflex: spinal reflex; intensifies peristalsis; external anal sphincter under voluntary control: you can poop when you want!