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MBBCh 1- APES1001A > Digestion > Flashcards

Digestion Flashcards

1
Q

What are the stages of food processing? (4)

A
  1. Ingestion – voluntarily taking food through the mouth
  2. Digestion – food is broken down into small molecules
  3. Absorption – small molecules move into the blood
  4. Egestion – undigested material is excreted
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2
Q

Components of the Digestive System =

A

Gastrointestinal Tract (GIT) / Alimentary canal + Accessory glands

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3
Q

Gastrointestinal tract = (8)

A

mouth → pharynx → oesophagus → stomach → small
intestine → large intestine → rectum → anus

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4
Q

Accessory glands = (4)

A

salivary glands + liver + gallbladder + pancreas

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5
Q

What are sphincters?

A

Regulate the passage of material between components and slow processes down to aid digestion and absorption

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6
Q

How is food digested? (6)

A
  1. Upper oesophageal sphincter (UOS) → after swallowing, food goes through UOS and then goes through Lower oesophageal sphincter (LOS) 5 – 8 s later.

Malfunction of LOS → heartburn/gastric reflux → acidic content of stomach pushes up into oesophagus if LOS does not close properly → acidic content reacts with sensitive lining of oesophagus causing pain

  1. Stomach → food stays in stomach for 2 -6 h after ingestion → small amounts of food exist from Pylorus slowly to allow small intestine to digest content
  2. Sphincter of Oddi → regulates digestive enzymes + bile from gallbladder
  3. Ileocecal valve → food exits small intestine from this sphincter into the large intestine → 5 – 12 h after ingestion before food moves into large intestine/colon
  4. Food moves through colon → takes 7 – 72 h until it reaches rectum
  5. Expelled after 24 – 72 h after ingestion from internal + external sphincters
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7
Q

What is mechanical digestion?

A

Mastication: grinding of bolus by teeth to breakdown food into smaller pieces → helps increase SA for enzymatic activity

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8
Q

What is chemical digestion?

A

→ enzymatic hydrolysis → breakdown of larger food into simpler molecules by enzymes in presence of water

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9
Q

Starch →

A

Glucose [Amylase]

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10
Q

Protein →

A

Amino acids [Protease]

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11
Q

Fat →

A

Fatty acids + glycerol [Lipase]

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12
Q

Chemical digestion of starch →

A

Salivary amylase in the mouth helps breakdown/hydrolyse starch into maltose + dextrins

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13
Q

What are salivary glands?

A

→ exocrine glands (glands with ducts) that produce
saliva

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14
Q

What are the types of salivary glands? (3)

A
  1. Parotid gland
    - Location: back of the cheek
    - Produces: amylase for chemical digestion
  2. Submandibular gland
    - Location: jaw
  3. Sublingual gland
    - Location: under the tongue
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15
Q

What do the Submandibular + Sublingual glands produce?

A

Submandibular + Sublingual gland produce mucus to lubricate food to facilitate swallowing → forms bolus

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16
Q

What are the stages of Swallowing/Deglutition? (3)

A

During mechanical and chemical digestion, nasal cavity is open, allowing for air to go down the trachea into the lungs
1. Oral phase
2. Pharyngeal phase
3. Oesophageal phase

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17
Q

What is the oral phase? (4)

A
  • Voluntary
  • Tongue presses food against roof of the mouth, triggering pressure receptors which causes swallowing centre, that initiates reflexes preventing food entry into nasal passages
  • As you prepare for swallowing, soft palate/uvula at the back of the throat, blocks nasal cavity, preventing bolus going into nasal cavity
  • Tongue blocks the oral cavity
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18
Q

What is the Pharyngeal phase? (2)

A
  • Involuntary
  • Larynx elevates and glottis closes by the epiglottis to ensure bolus of food does not go down trachea and cause choking
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19
Q

What is the Oesophageal phase? (2)

A
  • Involuntary
  • Food passes through UOS, which then closes, allowing for the nasal cavity to open again
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20
Q

What is peristalsis? (2)

A

→ part of the oesophageal phase
- Wave-like motions of the alimentary canal, moving food bolus forwards
- Contraction of smooth muscle in the walls of the oesophagus, forcing bolus down the oesophagus

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21
Q

What is the stomach? (3)

A

Stores: Rugae → gastric folds → allow stretching of the stomach (can stretch to store 2 L)

Fundus actively expands with the amount of food taken in

Disinfects food: Has acidic content not allowing microorganisms to survive

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22
Q

What are the 3 muscle layers of the stomach?

A

= oblique + circular + longitudinal → contraction aids mechanical digestion and mixing of food with secreted gastric juices

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23
Q

Chyme =

A

Ingested food + gastric juices

24
Q

Gastric juices =

A

Hydrochloric acid (HCL) denatures proteins + Pepsin (protease enzyme) breaks down proteins into smaller peptides

25
Q

Rugae have ___ ____ which are the openings of the gastric glands which are lined with cells.

A

gastric pits

26
Q

What are the Cells in Stomach lining that protect stomach underlying tissues from getting digested? (4)

A
  • Parietal cells
  • Chief cells
  • Mucus cells
  • Epithelial cells
27
Q

What are parietal cells?

A

→ produce H+ and CL- ions into lumen of stomach where they combine to form HCL

28
Q

What are Chief cells? (3)

A

→ release pepsinogen (inactive form of pepsin) so that it doesn’t attack cell itself Pepsinogen is converted into Pepsin (process activated via HCL)

Positive feedback loop → pepsin production causes more activation of pepsinogen leading to more pepsin being produced so that there is enough to digest food in stomach

pH: 1.5 – 3.0

29
Q

What are mucus cells? (3)

A

→ produces thick coat of mucus
→ physical barrier from gastric juices Mucus contains Bicarbonate ions (alkaline)
→ chemical barrier to neutralize the acid

30
Q

What are epithelial cells?

A

→ have tight junctions which are frequently replaced

31
Q

What is Gastric Ulcers formation?

A

Normally gastric juices are only released when food is present, but smoking + stress can lead to gastric juices being released in the absence of food. These gastric juices start eroding the stomach lining, leaving a open sore (ulcer) which can bleed. Bacteria (Helicobacter pylori) also cause ulcers as they are acid-tolerant, produce alkaline to neutralize acid in stomach to make environment suitable for habitat.

32
Q

What is the small intestine? (2)

A
  • Acidic chyme moves into the small intestine via the pyloric sphincter.
  • Where most digestion + absorption occurs.
33
Q

What are the 3 parts of the small intestine?

A
  • Duodenum: shortest, 25 cm, pancreatic enzymes + bile mixed with chyme to aid digestion
  • Jejunum: 2.5 m, majority for nutrients are absorbed
  • Ileum: 3.5 m, remaining nutrients are absorbed until they move into larger intestine
34
Q

What is the duodenum?

A

Acid food (chyme) from stomach mixes with digestive juices from accessory glands.

35
Q

What are the accessory glands? (3)

A
  1. Pancreas → pancreatic juice rich in enzymes
  2. Liver → produces bile
  3. Gall bladder → stores bile
36
Q

What is bile? (3)

A

Neutralizes (pH=8) and dilutes the content of the stomach, creating an optimal pH for pancreatic enzymes

Bile = water + bile salts + bile pigments + fats

Bile does not have any enzymes, its bile salts emulsify
fats, increasing the surface area for the enzyme lipase to work

37
Q

Micelles =

A

bile salts + cholesterol + lecithin

38
Q

What are the two glands of the pancreas?

A

Endocrine gland and Exocrine gland.

39
Q

What is the endocrine gland of the pancreas?

A
  • Islets of Langerhans cells secrete hormones (beta cells = insulin [when glucose gets too high], alpha cells = glucagon [when glucose gets too low]) into blood vessels
40
Q

What is the exocrine gland of the pancreas? (3)

A
  • Acinar cells secrete digestive enzymes into pancreatic duct
  • Pancreatic juices = H2O, HCO3 -, digestive enzymes
  • Bicarbonate ions (HCO3-) neutralize acidic chyme thereby providing optimal environment for pancreatic enzymes
41
Q

The pancreas secretes digestive pancreatic enzymes: (4)

A
  1. Lipase → digests fats
  2. Amylase → digests carbohydrates
  3. Proteases → digests proteins → trypsin, chymotrypsin, carboxypeptidase
  4. Nucleases → digests nucleic acids
42
Q

How are proteins digested? (5)

A
  1. Proteases (digest proteins to form smaller polypeptides) are released in inactive form called ‘zymogens’ so that pancreas is not digested itself
  • Trypsinogen (inactive form) is activated by enzyme, Enterokinase found at brush border of enterocyte cells lining the small intestine, forming Trypsin (active form)
  • Trypsin then further activates zymogens + inactive proteases to create active proteins to digest proteins in small intestine
  • Gall stone or if trypsin is activated in pancreatic duct → pancreatitis, digestion of pancreas
  • Trypsin has positive feedback on Trypsinogen
43
Q

How are amino acids digested? (5)

A
  1. Peptidases (further breakdown polypeptides into amino acids)
  • Peptidases are known as membrane-bound enzymes → bound to brush border of enterocytes (columnar epithelial cells) lining the small intestine → ensures amino acids are broken away close to site where they can be absorbed + ensures peptidases are not excreted with chyme
  • Dipeptidases → breaks peptide bonds into 2 amino acids
  • Carboxypeptidases → cutting off amino acid off carboxy end of the peptide
  • Aminopeptidases → cutting off amino acid off amino end of the peptide
44
Q

How are disaccharides broken down? (3)

A
  1. Disaccharidases (break down disaccharides into monosaccharides)
  • Sucrase, maltase lactase → located on brush border of enterocyte cells
  • enzyme, lactase breaks down lactose into glucose +
    galactose which then enter bloodstream
45
Q

Lactase breaks down ____ to form Galactose +
Glucose

Maltase breaks down ____ to form Glucose +
Glucose

Sucrase breaks down _____ to form Glucose +
Fructose

A

Lactose
Maltose
Sucrose

46
Q

_____ helps break down nucleotides.

A

Nuclease

47
Q

Nucleotidase →
Nucleosidase →

A

→ removes the phosphate group from the nucleotide
→ cleaves or breaks off the nitrogenous base

48
Q

Left with 3 separate components: pentose sugar, phosphate group, nitrogenous base which can be used by the cell to ______ its own DNA.

A

synthesise

49
Q

How are carbohydrates digested? (4)

A

Salivary amylase in the mouth breaks down starch molecules into smaller molecules which then travel
down the oesophagus into the stomach in the form of bolus where the salivary amylase becomes deactivated.

When bolus reaches duodenum, pancreas releases pancreatic juice via exocrine ducts which contain pancreatic amylase. This enzyme further breaks down the glucose chains and then enzymes on the brush
border (micro villi) finish the breakdown of the chain into monosaccharides.

The glucose, fructose and galactose are absorbed into the enterocyte cells and then out of the cells into the
blood stream where they travel into the liver.

In the liver:
- fructose + galactose is converted into glucose

50
Q

Sucrose = glucose + _____
Maltose = glucose + ______
Lactose = glucose + _______

A

fructose
glucose
galactose

51
Q

The actual glucose is converted to: (4)

A
  • stored as liver glycogen
  • becomes part of blood glucose
  • stored as muscle glycogen
  • converted/stored as fat.
52
Q

What happens once proteins enter the stomach?

A
  1. Once proteins enter the stomach, chief cells in the stomach release pepsinogen (inactive enzyme). HCl
    activates the pepsinogen into pepsin. Pepsin breaks the proteins into small polypeptides. The alkaline pH
    of the small intestine inhibits pepsin’s function. Pancreas release trypsinogen, chymotrypsinogen and
    procarboxypeptidase. These are inactive when released. An enzyme called Enteropeptidase activates the
    enzymes trypsinogen into trypsin. This trypsin activates chymotrypsinogen into chymotrypsin and
    procarboxypeptidase into carboxypeptidase.
  2. Trypsin and chymotrypsin act on specific bonds between specific amino acids (dipeptides or small
    fragments), while carboxypeptidase can only act on specific end of fragment, releasing one amino acid at a
    time (free amino acids).
  3. The brush border microvilli contain peptidases which complete the breakdown of the dipeptides and small
    fragments.
  4. The free amino acids and the dipeptides are absorbed by the enterocyte cells via membrane transporters.
    The dipeptides further break down into separate amino acids when entering the enterocytes. The amino acids
    are exported out of the cells into the blood where they travel to the liver.
53
Q

In the liver, amino acids are: (4)

A
  • taken up by liver cells
  • used by cells throughout the body
  • converted to glucose
  • be used for cellular respiration
54
Q

Triglyceride =

A

glycerol unit + 3 fatty acid chains

55
Q

How are fatty acids digested? (5)

A
  • Lingual lipase if released in the saliva in the mouth however it is not active in the mouth. The lingual
    lipase + triglyceride travel down to the stomach. The acidic pH activates the lingual lipase. Chief cells
    release gastric lipase. These lipases break the triglycerides into diglycerides and fatty acid chains.
  • When entering the small intestine, since they are hydrophobic, enter the small intestine in large lipid
    masses, which must be broken down into smaller fragments → emulsification via bile salts + phospholipids. Bile salts and phospholipids are amphipathic molecules. The hydrophobic regions enclose the hydrophobic fats forming emulsion droplets.
  • Pancreatic lipase released by the pancreas breaks down the molecules into monoglycerides and 3 fatty
    acids. Form micelles, much smaller than emulsion droplets. These transport monoglycerides + fatty acids to the enterocyte cells membranes, where they absorb the fatty acids + monoglycerides.
  • In the cells, the fatty acid s+ monoglycerides reform triglyceride. These are wrapped in proteins forming
    lipoprotein = chylomicron. The chylomicrons are transported through the lymphatic vessels eventually
    entering the bloodstream.
  • They are transported to liver, fat, muscle tissue where they can be stored or used by cells.

MBBCh 1- APES1001A (38 decks)

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