Bile, Gallbladder and Stones Flashcards
State the physiology and functions of the gallbladder
- Storage and concentration of bile
- Concentrated because of active Na+ transport and H2O from the gallbladder
- pH of bile decreases and becomes acidic when Na+ is exchanged for H+
- Pancreatic juice = bile salts, bile pigments and dissolved substances in alkaline electrolytes
State what bile travels through and how it is modified
- Bile travels through ductules and ducts as its composition is modified
- Water may be added via specific tight junctions within ductules (cholangiocytes)
- The ductules scavenge glucose and amino acids and GSH is hydrolysed
- Ductules secrete IgA for mucosal protection as well as HCO3- and H2O in response to secretin in the postprandial period
Bile flows from -
Hepatocytes -> bile canaliculi (with merge to form ductules) -> terminal bile ducts -> hepatic ducts -> common bile ducts
State the 2 different cell types that secrete bile and what they secrete
- Hepatocytes - cholesterol, lecithin, bile acids, bile pigments (bilirubin, biliverdin, urobilin etc)
- Epithelial cells of bile ducts - bicarbonate rich salt solution - influenced by secretin and acetylcholine
When is secretion of bile highest?
During and after a meal
What does increased [bile salts] in the blood do?
- Increased [bile salt] in the blood increases bile salt synthesis and secretion into bile canaliculi to the gallbladder
- Increased secretion increases the flow of that bile
State when the sphincter of oddi contracts and relaxes
Sphincter of Oddi contracts during periods of fasting
Sphincter of Oddi relaxes during and after meals
State the substances secreted across the canalicular membrane and how are they transported
Bile acids
Phosphatidylcholine
Conjugated bilirubin
Cholesterol
Xenobiotics
Specific transporters ferry these substances into bile
Substances like water, glucose, Ca2+, GSH, amino acids and urea enter the bile by diffusion
State the composition of hepatic and gallbladder bile composition
- Hepatic bile - 97% water, cholesterol, lecithin, bile acids, bile pigments etc
- Gallbladder bile - 89% water, HCO3-, Cl-, Ca2+, Mg2+, Na+, cholesterol, bilirubin, salts etc
- Bile becomes concentrated in the gallbladder as NaCl and H2O is lost to increase the solid content
- Bile is transferred into the gallbladder between meals when the sphincter of Oddi is closed
Which pathways are bile made by?
90% of bile acids are synthesised by the classic/neutral pathway - less is made by the alternative/acidic pathway
What are bile acids made from?
Made from cholesterol - helps to reduce cholesterol levels
Where are bile acids secreted into and what are they conjugated to?
Secreted into bile and conjugated to glycine or taurine
What does conjugation do to bile acids?
- Conjugation helps to increase the ability of bile acids to be secreted and also decreases their cytotoxicity
- Bile acids are also called bile salts
State the 4 major bile acids found in humans
- Cholic acid (50%)
- Chenodeoxycholic acid (30%)
- Deoxycholic acid (15%)
- Lithocholic acid (5%)
State the differences between the primary and secondary bile acids
- Primary bile acids -
- Made from cholesterol
- Consists of chenodeoxycholic acid and cholic acid
- Formed in the liver
- Secondary bile acids -
- Made from primary bile acids
- Consists of chenodeoxycholic which forms lithocholic acid and ursodeoxycholic acids
- Also consists of cholic acid which forms deoxycholic acid
- Formed in the colon
Main functions of bile/bile acids
- Elimination of cholesterol to bile acids - synthesis and subsequent excretion of bile acids in the faeces represents a significant mechanism for the elimination of excess cholesterol
- Reduce the precipitation of cholesterol in gallbladder, bile acids and phospholipids to help solubise cholesterol in the bile
- Facilitate the absorption of fat soluble vitamins (ADEK)
- Regulate their own transport and metabolism via enterohepatic circulation
- Facilitate the digestion of triglycerides - work in concert with phospholipids (lecithin) and monoglycerides to ensure the emulsification of fats