102 The Gastrointestinal System
- Created by: Jenny Le
- Created on: 22-04-14 16:43
Gastrointestinal System
Continuous with external environment
Approx 9m long: mouth ==> anus
GI system is designed to maximise absorption.
Overall function:
- Process ingested foods into molecular forms that are transferred to the body's internal environment
GI Tract & GI System
GI Tract:
Mouth, pharynx, oesophagus, stomach, small intestine & large intestine
GI System:
GI tract + accessory organs
- Salivary glands
- Liver
- Gall bladder
- Pancreas
Gastrointestinal Control
Control mechanisms of the GI system regulate conditions in the lumen of the tract - not in the internal environment.
Governed by the volume and composition of the luminal contents - not by the nutritional state of the body, with few exceptions such as iron and other trace metals.
The GI tract has its own local nervous system: Enteric Nervous System
Enteric Nervous Control
- Able to function independently of CNS.
- Composed of TWO nerve networks:
Submucosal Plexus
- Controls glandular secretion of mucosa
- Contractions of muscularis mucosae - thin layer of muscle which lines most of the GI tract
Myenteric Plexus
- Controls smoth muscle activity
- e.g. Peristalsis
- Contractions of muscularis externa - composed of circular and longitudinal muscle layers
GI Reflexes
Distension of wall by luminal contents
- Mechanoreceptors
Chyme osmolarity (total solute concentration)
- Osmoreceptors
Chyme acidity
- Chemoreceptors
Chyme concentrations of specific digestion products
- Monosaccharides, fatty acids, peptides, amino acids
- These 4 stimuli act on muscle layers in wall of the GI tract & exocrine glands which secrete substnaces into the lumen. e.g. high lipid conc. leads to increased release of bile salts and lipase from pancreas
Hormone control of GI functions
Hormones are secreted by endocrine cells which are scattered throughout the epithelium of the stomach & small intestines.
Various substances in chyme stimulate their release (amino acids / peptides / carbohydrates / lipids)
Most GI hormones reach their target cells via circulation:
- Released from opposite side of cell into blood.
- Not released directly into the lumen
4 major GI hormones
- Hormone: Gastrin
- Site of Production: Antrum of stomach (stomach cavity) (epithelial endocrine cells)
- Stimuli for Release: Amino acids & peptides in stomach, inhibited by acid in stomach (somatostatin)
- Target Organ Responses (site of action): Stomach: Parietal Cells - stimulates HCl secretion, motility. Small intestine: stimulates ileum motility. Large intestine: stimulates mass movement.
- Hormone: CCK (cholesystokinin)
- Site of Production: Small intestine (intestinal endocrine cells)
- Stimuli for Release: Amino acids, peptides & fatty acids in small intestine
- Target Organ Responses (site of action): Stomach: inhibits acid secretion, motility. Pancrease & Liver: stimulates enzyme secretion - acinar cells, potentiates secretin's actions. Gall bladder: stimulates contraction and relaxes sphincter of Oddi - release of bile
4 major GI hormones 2
- Hormone: Secretin
- Site of Production: Small intestine (intestinal endocrine cells)
- Stimuli for Release: Acid in small intestine
- Target Organ Responses (site of action): Stomach: inhibits acid secretioin, motility. Pancreas & Liver: stimulates bicarbonate secretion (NaHCO3); potentiates CCK's actions.
- Hormone: GIP
- Site of Production: Small intestine (intestinal endocrine cells)
- Stimuli for Release: Glucose & fat in small intestine
- Target Organ Responses (site of action): B-cells of Pancreas: stimulates insulin secretion. Also slows stomach churning rate
3 Phases of GI Control
- Cephalic phase
- Stimulated by sight, smell, taste, chewing.
- Gastric phase (gastrin release)
- Initiation by 4 types of stimuli (contents of stomach):
- Distension
- Acidity
- Amino Acids
- Peptides
- Initiation by 4 types of stimuli (contents of stomach):
- Intestinal phase (GI hormones: Secretin, CCK, GIP)
- Initiated by stimuli in intestinal tract:
- Distension
- Acidity
- Osmolarity
- Various digestive products
- Initiated by stimuli in intestinal tract:
Chyme entering duodenum inhibits stomach activity
Peristalsis & Sphincters
Peristalsis:
- Progressive, recurring waves of smooth muscle contractions
- Muscularis externa - composed of circular and longitudinal muscle layers
- Compresses and squeezes the GI tract.
Spincters:
- Act as valves that regulate passage or flow of material through the GI tract
- Respond to stimuli from nerves, hormones, and hormone-like substance and increase in pressure
Mouth
- Where digestion begins
- Mechanical breakdown of food - mastication
Motility
- Chewed & mixed with saliva
- Facilitates swallowing
Secretion
- Saliva from salivary glands
Digestion
- Salivary amylase begins digestion of carbohydrates
Absorption
- No absorption of food, some drugs may be absorbed.
Saliva & Salivary Glands
- Secreted by 3 pairs of salivary glands in the head
- Drains into head via a series of short ducts
- Secrete approx 1-1.5 litres of saliva per day
- Contains:
- Mucus
- Salivary amylase
- Lysozyme
- 4 major roles:
- Moisten & lubricate food (bolus)
- Digestion of polysaccharides
- Dissolve food
- Antibacterial actions
Swallowing
Bolus of food is pushed by the tongue against the hard palate (roof of mouth) and then moves towards the pharynx
As bolus moves into pharynx, the epiglottis closes over larynx
Esophogeal muscle contractions push bolus towards the stomach. The epiglottis returns to its normal position.
Pharynx & Oesophagus
Motility
- Transports food to stomach
- Constrictor muscles in the pharynx move the bolus into the oesophagus
- Peristalsis in oesophagus pushes the bolus toward the lower oesophagal sphincter at stomach
Secretion
- Mucus - lubrication
Digestion & Absorption
- No nutrient digestio or absorption
Stomach
- increase parasympathetic activity = increase gastric motility
- increase sympathetic activity = decrease gastric motility
- Motility
- Peristalsis: 4 aspects
- Gastric filling
- Storing
- Mixing
- Emptying
- Secretion
- HCl Mucus
- Pepsin Intrinsic Factor
- Digestion
- Reduces food to chyme. Carbohydrate digestion continues in the body of the stomach. Protein digestion begins in antrum of the stomach.
- Absorption
- No food stuffs absorbed. Few lipid-soluble substances such as alcohol & aspirin
Hydrochloric Acid
- The body secretes approx 2 litres per day - approx 0.16M concentration in stomach HCl
- It does not break down the lining of the stomach as the stomach lining is covered in a layer of mucus, there is a rapid cellular turnover and tight junctions.
- HCl activates enzymes
- e.g. Pepsinogen ==> Pepsin
- Breaks up connective tissues & plant cells
- Denatures proteins
- Converts ingested ferric ions (Fe+3) to ferrous ions (Fe+2) which can be absorbed & used for haemoglobin synthesis
- Destroys ingested bacteria & pathogens
Control of HCl Secretion
- Stimuli: Cephalic Phase - sight, smell, taste
- Pathways: Parasympathetic nerves to ENS
- Results: increased HCl secretion
- Stimuli: Gastric Phase - Distension, increased peptides, decreased [HCl]
- Pathways: Long & short neural reflexes & direct stimulation of gastric secretion
- Results: increased HCl secretion
- Stimuli: Intestinal Phase - Distension, increased [HCl], increased osmolarity, increased [nutrient]
- Pathways: Long & short neural reflexes; secretin, CCK
- Results: decreased HCl secretion
Production and Action of Pepsin
- Secreted by Chief cells in inactive precursor pepsinogen.
- Synthesised in active form as this prevents damage to cells, e.g. zymogen or proenzyme
- Exposure to low pH converted to pepsin
- almost instantaneous at pH < 2
- Pepsin also acts on pepsinogen
- Stimulation for its secretion is the same as for HCl
Factos affecting Intestinal Fluid
Carbohydrate: low to moderate level of glucose + sodium - increases fluid absorption
Sodium: low to moderate level increases fluid absorption
Osmolality: hypotonic to isotonic fluids containing NaCl and glucose - increases fluid absorption
Factors affecting Gastric Emptying
Volume: increased volume increases emptying rate
Caloric content: increased energy content decreases emptying rate
Osmality: increased solute concentration decreases emptying rate
Exercise: intensity exceeding rate of 75% of maximum decreases emptying rate
pH: marked deviations from 7.0 decreases emptying rate
Hydration level: dehydration decreases gastric emptying and increases risk of gastrointestinal distress
Pancreas
The pancrease performs both exocrine and endocrine secretary functions but only exocrine is directly involved in GI function.
Exocrine: produces pancreatic juice
- Bicarbonate (HCO3-)
- Pancreatic enzymes
- amylase, trypsin, lipase, nuclease
Pancreatic Acinar Cells
- Zymogens = inactive form (proenzymes)
- trypsinogen - cleaved by enteropeptidase (secreted by small intestine)
- chymotrypsinogen - cleaved by trypsin (secreated by pancrease
- procarboxypeptidase - cleaved by enteropeptidase
All are involved in the breakdown of complex peptides into amino acids
Bile
- Contains bile salts and bicarbonate
- Bile salts - emulsify fats
- Most reabsorbed in ileum and returned to the liver via the portal vein.
- Release stimulated by secretin in response to acid in duodenum
- Bicarbonate serves to neutralise stomach acid
- Bile secretion is controlled by blood bile salt concentration.
Small Intestine
Most absorption and final stages of digestion occur in the small intestine
It is approximately 6m long.
Divided into 3 segments
- Duodenum
- Jejunum
- Ileum
Normally most of chyme is digested and absorbed in the first quarter of the small intestines - duodenum and jejunum.
Segments of Small Intestine
Duodenum (25cm long) and Jejunum (2.5m long)
- Duodenum - receives digestive secretions from the gall bladder and pancreas through the 'hepatopancreatic ampulla' - where pancreatic and bile ducts merge.
- Absorb amino acids (active transport)
- Monosaccharides (active transport)
- Fatty acids (simple diffusion and endocytosis)
- + calcium, iron
Ileum (approx 3.5m long)
- Absorbs bile salts
- Vitamin B12
- Water
- Electrolytes
It takes approx 5 hours for materials to pass from the duodenum to the end of the ileum.
Villi & Microvilli
Villi & Microvilli
- Fingerlike projections extending into lumen of small intestine
- Increase surface area x600
Brush border
- Collective name for microvilli
- Enzymes - maltase, sucrase, lactase, aminopeptidase
Lacteal
- Single blind ended lymphatic vessel at centre of each intestinal villus
- Invoved in fat absorption
Small Intestine Summary
Motility:
- Segmentation - thoroughly mixes food with pancreatic, biliary & small intestine secretions
Sectretion:
- Juice secreted does not contain digestive enzymes
- Small intestine enzyme work intracellularly within brush border
Digestion:
- Pancreatic enzymes continue carbohydrate & protein digestion
- Brush border enzymes complete it
- Fat digestion accomplished
- Pancreatic lipase
Absorption:
- Surface area vast to aid absorption - brush border
Segmentation
Segmentation - rhythmical contraction & relaxation
- Produces continuous division & subdivision of intestinal contents
- Major role = MIXING
Rhythm varies along length of intestine
- Duodenum - 12 contractions/min
- Ileum - 9 contractions/min
Segmentation intensity is altered by hormones (motilin), ENS and ANS
Carbohydration Digestion Summary
Dietary Carbohydrates (starch, glycogen, sucrose, lactose)
Mouth - salivary amylase
Polysaccharides (sucrose, lactose, maltose)
Stomach - salivary amylase for a short while
Small intestine - pancreatic amylase, maltase, sucrase, lactase
Monosaccharides
Absorption through small intestine lining
Monosaccharides in the bloodstream.
Protein Digestion Summary
Dietary Protein
Stomach - Pepsin, HCl
Polypeptides
Small intestine - trypsin, chmotrypsin, peptidases
Amino acids, dipeptides, tripeptides
Into the bloodstream
Protein Absorption
Carboxypeptidase of the brush border continues to remove amino acids from the carboxyl (-COOH) end.
Aminopeptidase of the brush border removes one amino acid at a time from the amino (NH2) end.
Dipeptidase splits dipeptides into separate amino acids.
Fat Digestion Summary
Dietary Fat (primarily triglycerides)
Mouth - Lingual & gastric lipase
Tri-, di-, monoglycerides, fatty acids & glycerol in 'micelles'
Small intestine - Bile salts & pancreatic lipase
Short & medium chain fatty acids, glycerol ===> blood.
OR
Long chain fatty acids, monoglycerides, phospholipids, cholesterol ==> Micelles ==> Chylomicrons (intestinal cell membrane) ==> Lymph
Large Intestine
Very little digestion takes place
Bacterial flora populate large intestine
- Ferment cellulose & other undigested carbohydrates
Food remains in colon ~24-72 hours
Segmentation - 1 contraction/30 mins
Mass movement
- 3-4 times per day (usually following a meal) wave intense contraction
- Spreads over transcerse segment toward rectum
- Increased by parasympathetic innervation
The longer faecal meterial stays in large intestine, the more H2O is reabsorbed
Defacation
Anus normally closed by:
- Internal anal sphincter (smooth muscle, involuntary control)
- External anal sphincter (skeletal muscle, voluntary control)
Defecation reflect
- Initiated by sudden distension of walls of rectum due to movement of faecal material into it
Fortunately the brain centres can override reflex signals - thus delaying defecation
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