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HUBS192 > Module 4: Gastrointestinal system > Flashcards

Module 4: Gastrointestinal system Flashcards

1
Q

primary function of the GI system

A

bring nutrients into the internal environment (blood) so they can be used

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2
Q

what four aspects are specialised for function of the GI system

A

motility, secretion, digestion and absorption

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3
Q

how long is the GI system

A

approx. 9m

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4
Q

sphincters are

A

thickened regions of circular smooth muscle

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5
Q

epithelium that lines the mouth to esophagus is

A

stratified squamous

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6
Q

epithelium that lines the stomach, large and small intestines is

A

simple columnar

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7
Q

epithelium that lines the anal canal is

A

stratified squamous

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8
Q

four layers fo the gut tube from inner most to outermost

A
  1. mucosa
  2. submucosa
  3. muscularis
  4. adventitia
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9
Q

mucosa is a ____ membrane

A

mucus

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10
Q

submucosa contains

A

blood vessels and glands.

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11
Q

what type of muscle makes up muscularis

A

smooth

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12
Q

adventitia is

A

connective tissue

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13
Q

mucosa is divided into 3 layers

A
  1. epithelium
  2. lamina propria (FCT)
  3. muscularis mucosa
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14
Q

secretion is regulation by ____ part of the ____

A

submucosal nerve plexus; enteric nervous system (ENS)

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15
Q

two layers of the muscularis

A
  1. inner circular

2. outer longitudal

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16
Q

myenteric plexus regulates

A

motility

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17
Q

the peritoneum is

A

a serous membrane

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18
Q

parietal layer

A

lines the body wall

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19
Q

visceral layer

A

lines the organs

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20
Q

mesentery

A

double layer of visceral peritoneum that connects organ to body wall

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21
Q

omenta

A

double layer of visceral peritoneum that connects an organ to another organ

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22
Q

what are the 3 types of salivary glands

A

parotid, sublingual and submandibular

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23
Q

total volume of salivary secretions

A

1 litre per day

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24
Q

acinus are

A

cells in clusters

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25
Q

acinar cells secrete

A

enzymes specifically amylase

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26
Q

duct cells secrete

A

bicarbonate

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27
Q

how long is the esophagus

A

25cm

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28
Q

epithelium of mucosa

A

stratified squamous

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29
Q

4 parts of the stomach

A
  1. cardia
  2. fundus
  3. body
  4. pylorus
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30
Q

omentum is

A

a double layer of peritoneum that connects one to another

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31
Q

lesser omentum

A

stomach to liver

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32
Q

greater omentum

A

stomach to transverse colon

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33
Q

rugae are

A

temporary folds that allow for the expansion of the stomach (1.5L)

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34
Q

rugae function is

A

storage

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35
Q

function of acid and enzymes

A

digestion

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36
Q

function of mucous

A

protection

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37
Q

function of hormones

A

regulation

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38
Q

chief cells produce

A

enzymes for protein digestion

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39
Q

chief cells contain

A

an abundance of rough ER, apical zymogen granules

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40
Q

parietal cells produce

A

acid

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41
Q

parietal cells have an abundance of

A

mitochondria

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42
Q

pyloric sphincter function

A

need controlled release of chyme into the small intestine

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43
Q

enzymes and bicarbonate are provided by

A

pancreas

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44
Q

release is controlled by

A

heptopancreatic sphincter

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45
Q

endocrine function

A
  • pancreatic islet alpha cells

- pancreatic islet beta cells

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46
Q

pancreatic islet alpha cells secrete

A

glucogen

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47
Q

pancreatic islet beta cells secrete

A

insulin

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48
Q

exocrine function

A
  • acinar cells

- duct cells

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49
Q

acinar cells secrete

A

digestive enzymes

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50
Q

duct cells secrete

A

bicarbonate

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51
Q

three regions of the small intestine

A
  1. duodenum
  2. jejunum
  3. ileum
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52
Q

length of small intestine

A

approx. 6m

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53
Q

Plicae circulares are the core of

A

submucosa

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54
Q

Core of villi is

A

lamina propria

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55
Q

villi contain which vessels

A

lacteal and capillary network

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56
Q

lymph lacteal aids in ____ digestion

A

protein

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57
Q

nutrient rich, deoxygenated blood absorbed in the ____ enter into the ____then drain into the ____

A

small intestine; mesenteric vein; hepatic portal vein

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58
Q

___ ultimately drain into the ___, ____ and then the ____

A

lymph lacteals; cisterna chyli; thoracic duct; left subclavian vein

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59
Q

Mesentery contain

A

arteries, veins, nerves, lymphatics and some adipose tissue

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60
Q

epithelium on small intestine is

A

simple columnar with microvilli

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61
Q

glycoproteins are

A

branched filaments which tether enzymes

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62
Q

enterocytes are

A

absorptive cells

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63
Q

goblet cells

A

secrete mucous for protection

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64
Q

paneth cells

A

granules, antibacterial enzymes

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65
Q

endocrine cells

A

secrete hormones

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66
Q

the large intestine consists of

A

cecum, colon and rectum

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67
Q

colon is divided into

A

ascending, transverse, descending, sigmoid

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68
Q

function of ileocecal valve

A

regulates the passage of material into the cecum

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69
Q

the appendix holds

A

a reserve of large intestine bacteria population

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70
Q

teniae coli are

A

bands of longitudinal smooth muscle

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71
Q

haustra are

A

series of pouches in the wall of the colon

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72
Q

omental appendices are

A

sacs of fat

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73
Q

function of mucosa in the colon

A

water and salt absorption

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74
Q

epithelium of anal canal

A

stratified columnar

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75
Q

what type of muscle is the internal anal sphincter

A

smooth

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76
Q

what type of muscle is the external anal sphincter

A

skeletal

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77
Q

function of the liver

A

produce bile

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78
Q

bile is stored in the

A

gall bladder

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79
Q

how much cardiac output does the liver receive

A

25%

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80
Q

liver receives ___ of the blood from the hepatic artery

A

1/3

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81
Q

hepatocytes produce

A

bile

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82
Q

portal triad is

A
  • branch of hepatic artery
  • branch of hepatic portal vein
  • a bile duct
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83
Q

direction of bile is in the ____ direction to blood flow

A

opposite

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84
Q

bile duct joins ___ at ___

A

pancreatic duct; hepatopancreatic ampulla

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85
Q

receptors in the wall of the GI tract respond to

A

stretch, change in composition, pH, osmolarity, amino acids, sugars, fats

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86
Q

effectors are

A

smooth muscles and glands

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87
Q

reflexes stimulated by receptors stimulate

A

smooth muscle contractions and gland secretion

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88
Q

the central nervous system…

A

coordinates activity over long distances

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89
Q

the enteric nervous system is

A

totally self contained

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90
Q

parasympathetic nervous system

A

stimulates motility and secretion

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91
Q

sympathetic nervous system

A

inhibits motility and secretion

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92
Q

what is the largest endocrine organ in the body

A

GI tract

93
Q

critical hormones to GI tract

A
  • Gastrin
  • Gastric inhibitory peptide
  • Secretin
  • Cholecystokinin (CCK)
94
Q

functions of motility in the GI tract

A

movement at a controlled rate, mechanical digestion, mixing and exposure to absorptive surfaces

95
Q

fasting invloves

A

migrating motor complex

96
Q

feeding involves

A

storage, propulsion and mixing

97
Q

peristalsis can be explained as

A

the propulsion on food along the tube ie. like toothpaste

98
Q

segmentation can be explained as

A

food moving back and forth mixing with chyme

99
Q

functions of gastric motility

A

storage, mechanical digestion, mixing and controlled delivery to duodenum

100
Q

storage occurs in the

A

fundus and body of stomach

101
Q

mechanical digestion occurs it the

A

antrum

102
Q

mixing occurs in the

A

antrum

103
Q

controlled delivery to duodenum occurs via the

A

pyloric sphincter

104
Q

stomach shrinks to approx. ___ during fasting

A

50mL in volume

105
Q

fasting occurs ___ after a meal

A

4 hours

106
Q

there is ___ of inactivity of movement in fasting

A

1 hour

107
Q

___ of uncoordinated activity in fasting

A

50mins

108
Q

___ of coordinated activity in fasting

A

10mins

109
Q

functions of fasting

A

residual secretions and undigested materials

110
Q

nervous regulation of storage occurs via the

A

vagus nerve

111
Q

peristalsis is initiated on

A

greater curvature and spreads to antrum

112
Q

The rate of gastric emptying matches

A

digestive capacity of intestine

113
Q

factors that affect gastric emptying are

A

size of meal and composition of meals

114
Q

function of small intestine motility

A

mixing with secretions from pancreas, biliary system and intestine

115
Q

segmentation occurs

A

after meal

116
Q

salivary glands produce how much fluid per day

A

1.5L

117
Q

function of salivary secretion

A

hygeine and digestion

118
Q

lingual lipase breaks down

A

fats

119
Q

alpha amylase breaks down

A

starch

120
Q

regulation of salivary secretion via nervous system

A

thought, smell, sight and presence of food

121
Q

regulation of salivary secretion via parasympathetic

A

stimulates secretion of copious amounts of fluid

122
Q

regulations of salivary secretion via sympathetic

A

small volumes of viscous fluid

123
Q

how much fluid is secreted via gastric secretion daily

A

2-3L

124
Q

chief cells produce

A

pepsinogen

125
Q

intrinsic factor absorbs

A

vitamin b12 in small intestine

126
Q

what is the inactive form of pepsin

A

pepsinogen

127
Q

how is pepsinogen converted into pepsin

A

acid

128
Q

pepsin breaks down

A

proteins

129
Q

functions of gastric acid

A

dilutes food, denatures proteins, activates pepsinogen, protection

130
Q

source of acid in parietal cells

A

formation of H2CO3 by carbonic anhydrase, then the dissociation of H2CO3 to give H+ and HCO3-

131
Q

secretion of acid in parietal cells

A

H+-K+ ATPase pumps H+ into lumen in exchange for K+ which returns to lumen via membrane channel

132
Q

source of chloride in parietal cells

A

Cl- diffuse across cell then enters lumen via Cl- channel in apical membrane

133
Q

regulation of gastric secretion

A

coordinated with eating and arrival of food

134
Q

three phases of gastric secretion

A
  1. cephalic phase
  2. gastric phase
  3. intestinal phase
135
Q

what controls secretion in the cephalic phase

A

head

136
Q

what controls secretion in the gastric phase

A

stomach

137
Q

what controls secretion in the intestinal phase

A

intestine

138
Q

how much of secretion is associated with cephalic phase

A

20%

139
Q

how much of secretion is associated with gastric phase

A

70%

140
Q

how much secretion is associated with intestinal phase

A

10%

141
Q

function of cephalic phase

A

preparation for arrival of food

142
Q

function of gastric phase

A

ensures sufficient secretion to handle ingested food

143
Q

function of intestinal phase

A

controls delivery to small intestine

144
Q

is the pancreas and endocrine or exocrine organ

A

both

145
Q

what are the two components to pancreatic secretion

A
  1. enzymes

2. alkaline fluid

146
Q

how much fluid is secreted via pancreatic secretion

A

1-1.5L per day

147
Q

the stimulation of pancreatic enzymes being secreted is done by

A

acinar cells stimulated by hormone CCK

148
Q

in the small intestine activation of enzymes involves

A

enterokinase/ enteropeptidase

149
Q

alkaline is secreted by

A

duct cells

150
Q

purpose of alkaline fluid

A

neutralise stomach acid

151
Q

volume of biliary secretion

A

0.5L per day

152
Q

a product of biliary secretion is

A

bile salts

153
Q

excretory products of biliary secretion are

A
  • bile pigments

- cholesterol

154
Q

function of bile salts

A

fat digestion

155
Q

function of HCO3- rich fluid

A

neutralises acid

156
Q

function of bile pigments

A

excretion

157
Q

bile is secreted by

A

the liver

158
Q

bile is stored in

A

the gall bladder

159
Q

bile stimulates its own secretion via

A

enterohepatic circulation

160
Q

__ of bile is reabsorbed into the ileum

A

95%

161
Q

bile is reabsorbed into the

A

ileum

162
Q

volume of intestinal secretion per day

A

1.5L

163
Q

intestines secrete

A

isosmotic fluid

164
Q

function of isosmotic fluid

A

helps neutralise acid and dilutes food to aid digestion

165
Q

digestive enzymes…

A

shed cells

166
Q

large intestines secrete

A

mucus

167
Q

function of mucus

A

lubricaiton

168
Q

main nutrients that undergo chemical digestion

A

carbohydrates, proteins, lipids

169
Q

composition of ingested carbohydrates

A

starch and glycogen–> long chains of glucose joined by alpha 1-4 glycosidic bonds

170
Q

example of monosaccharide

A

glucose

171
Q

examples of disaccharide

A

sucrose, lactose and maltose

172
Q

composition of ingested proteins

A

long chains of amino acids linked by peptide bones

173
Q

composition of lipids

A

mainly triglycerides, glycerol backbone and 3 fatty acids

174
Q

short chain fatty acids contain

A

less than 6 carbons

175
Q

medium chain fatty acids contain

A

6-12 carbons

176
Q

long chain fatty acids contain

A

12-24 carbons

177
Q

why do we need chemical digestion

A

ingest nutrients in form of large complex molecules

178
Q

digestive enzymes

A

enzyme + substrate enzyme substrate complex enzyme and product

179
Q

salivary enzymes pH

A

alkaline

180
Q

gastic enzymes pH

A

Acidic

181
Q

small intestinal pH

A

alkaline

182
Q

stage one of digestive enzyme process

A

luminal digestion

183
Q

what is stage one of the digestive enzyme process

A

initial digestion involving enzymes secreted in lumen

184
Q

stage two of digestive enzyme process

A

contact digestion

185
Q

what is stage two of the digestive enzyme process

A

completing digestion before absorption in small intestine

186
Q

luminal digestion involves

A

salivary and pancreatic amylase, polysaccharides converted to oligosaccharides and disaccharides and proteins converting to polypeptides.

187
Q

contact digestion involves

A

disaccharides converted to monosaccharides and converting polypeptides converting to amino acids

188
Q

stages of chemical digestion in order

A

emulsification, stabilisation, hydrolysis/ digestion and formation of micelles

189
Q

emulsification is where

A

motility breaks up lipid droplets into small droplets

190
Q

emulsification occurs in

A

stomach (retropulsion) and small intestine (segmentation)

191
Q

stabilisation involves

A

bile salts which stabilise the emulsion in small intestines

192
Q

stabilisation occurs in

A

small intestines

193
Q

hydrolysis involves

A

lipase and cofactor colipase which are secreted by the pancreas. Colipase anchors lipase to surface of droplet

194
Q

function of lipase

A

converts triglycerides into monoglycerides and fatty acids

195
Q

hydrolysis occurs

A

in small intestine at surface of emulsion droplets

196
Q

formation of micelles invloves

A

keeping products of fat digestion in solution within micelles

197
Q

formation of micelles occur because

A

fats are hydrophilic/ insoluble so need a way to stay in solution

198
Q

absorption is

A

the net passage of substances from GI lumen across the lining of the intestine into the interstitial fluid and then into the blood or lymph

199
Q

sites of absorption include

A

mouth, esophagus, stomach, small intestine, large intestine

200
Q

what is the main site of absorption

A

small intestine (90%)

201
Q

factors affecting absorption

A

motility, surface area availability, transport across epithelium and removal from interstitial fluid

202
Q

the paracellular pathway is

A

gap between cells

203
Q

the cellular pathway is

A

across the cell membrane and through the cytoplasm

204
Q

how much water do we drink each day

A

approx 1.5L

205
Q

how much water do we secrete into the GI tract daily

A

9-10L

206
Q

osmosis is

A

the passive movement of water from lumen into blood that requires an osmotic gradient set up by absorption of salts and nutrients

207
Q

sodium absorption is through

A

passive movement via paracellular pathway or active transport via cells

208
Q

active transport of sodium requires

A

transporters to cross the cell membranes ie. Na+ alone, Na+ coupled with monosaccharides or Na+ coupled with amino acids

209
Q

Absorption of Na+ alone into the cell requires

A

transport proteins such as Na+ channel and Na+/H+ exchange

210
Q

Absorption of Na+ alone out of the cell requires

A

energy and a Na+/K+ ATPase

211
Q

carbohydrate absorption requires two mechanisms

A

passive absorption and active absorption

212
Q

passive absorption of carbohydrates involves

A

monosaccharides moving down a concentration gradient via paracellular pathway

213
Q

active absorption of carbohydrates involves

A

co-transport with Na+ via cellular pathway.

214
Q

the apical membrane requires what transporters

A

Na+ glucose cotransporter and Na+ amino acid cotransporter

215
Q

the basolateral membrane requires what transporter

A

glucose carrier and amino acid carrier

216
Q

protein absorption requires two mechanisms

A

passive absorption and active absorption

217
Q

passive absorption of protein absorption involves

A

amino acids diffusing down a concentration gradient via paracellular pathway

218
Q

active absorption of proteins involve

A

co-transport with Na+ via cellular pathway which is similar to glucose absorption

219
Q

absorption of products of fat digestion are

A

lipid soluble so can diffuse across the cell membrane without transporters

220
Q

are whole micelles absorber

A

no

221
Q

what are triglycerides packaged into within the cell

A

chylomicrons

222
Q

how do chylomicrons exit the cell

A

exocytosis

223
Q

where are bile salts absorbed

A

ileum- active transport and colon- passive transport

224
Q

fat soluble vitamins are

A

A, D, E and K

225
Q

water soluble vitamins are

A

C

226
Q

special case vitamins are

A

B12

227
Q

Pernicious anaemia is

A

the lower ability of RBCs to carry oxygen due to a deficiency of the intrinsic factor that carries B12

228
Q

Things that are eliminated rather than absorbed are

A

residues of digestion which are formed into faeces

229
Q

how are faeces transferred out the body

A

via the rectum through peristaltic waves

HUBS192 (6 decks)

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