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Physiology > Digestion > Flashcards

Digestion Flashcards

1
Q

What is mechanical digestion

A

Physical breakdown of macromolecules

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2
Q

What is chemical digestion

A

Use of enzymes to break macromolecules down

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3
Q

What is propulsion in regards to digestion

A

Use of smooth muscle for digestion

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4
Q

What is the pathway of absorption

A

Lumen of the GI tract to the blood and finally to the tissues

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5
Q

What is defecation

A

Gets rid of everything not used within the body

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6
Q

What is assimilation

A

Total process of breaking down and converting food to useable forms

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7
Q

What is the primary way to acquire nutrients

A

Ingestion
Aquatic vertebrates can obtain ions through gills and skin

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8
Q

True or false: macromolecules can be generated de novo

A

False they can’t be made from scratch

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9
Q

What is the process from ingestion to defecation

A

Ingestion which uses mechanical and chemical digestion then swallowing or deglutition which is done in the esophagus
The stomach then uses chemical digestion with a major component being HCl
Food then moves through the three parts of the small intestine using chemical digestion and this is also the part where absorption takes place
Then the food travels through the three parts of the large intestine, ascending, transverse, and descending where mostly water is absorbed
Finally the anus which is where defecation occurs

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10
Q

What must energy in diet match

A

Metabolic demands

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11
Q

What does each macromolecule have

A

Caloric equivalent
One gram of proteins or carbs has 4 kcal
One gram of fat has 9kcal

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12
Q

What is energy that can be broken down and energy that can be metabolized called

A

Digestible energy and metabolizable energy

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13
Q

What is energy lost in digestion called

A

Specific dynamic action
Metabolized energy is an important source of thermal energy for animals

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14
Q

What is metabolic demand

A

How much the body needs to maintain metabolism

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15
Q

What are the fat and water soluble vitamins

A

Fat: A,D,E,K, these can be toxic at high levels
Water: B family and C, high levels of these can be excreted in the urine

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16
Q

True or false: amino acids can be produced de novo

A

True but some need to be acquired in the diet which are called essential amino acids

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17
Q

What do amino acids make up and what can amino acid deficiency lead to

A

Proteins and a deficiency can lead to developmental affects and growth shunts
Plant proteins usually deficient in essential amino acids

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18
Q

Why do herbivores have long GI tract

A

They eat substances that are harder to digest so they need longer time to digest

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19
Q

What is the Hershey scale

A

How rigid and the color of fecal material
Can be used to judge where issues may occur in the GI tract

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20
Q

What might watery stool show and what might soft stool show

A

Watery stool indicates there may be issue with the small intestine
Soft stool means there may be issue with large intestine because it doesn’t have as much water absorption as small intestine

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21
Q

True or false: fats can be produced de novo

A

True although omega fatty acids must be obtained from the diet

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22
Q

What are the omega fatty acids and how can carnivores and herbivores obtain them

A

Linoleic and Linolenic acid
Carnivores obtain from fish and herbivores obtain from plants

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23
Q

What are lipases

A

They release fatty acids from triglycerides and phospholipids

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24
Q

What are proteases

A

Break proteins into shorter polypeptides (trypsin and chymotrypsin)

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25
Q

What are peptidases, amylases, and nucleases

A

Peptidases cleave individual amino acids from polypeptides
Amylases break down polysaccharides into oligosaccharides (dextrinase and glucoamylase)
Disaccharides break down other disaccharides (maltase, sucrase, and lactase)
Nucleases break down DNA into nucleotides

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26
Q

Why is pepsin an important peptidase

A

Pepsin is an endonuclease so it cleaves peptides in the middle of the

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27
Q

What is the difference between enterosymbionts, exosymbionts, and endosymbionts

A

Enterosymbionts lie within the lumen of the GI tract (considered outside the body), important in digestion, breakdown macromolecules that are poorly digested
Exosymbionts are cultivated outside of body
Endosymbionts grow in the animal embedded between host cells

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28
Q

What are bird beaks composed of

A

Bone covered by scales called rhamphoteca
They are rich in keratin
They correspond to diet

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29
Q

What are mammalian teeth made of

A

Enamel, dentin, and pulp
Incisors, canines, premolars, and molars

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30
Q

What are the major parts of the digestive system

A

Mouth used for ingestion
Pharynx used for food and air
Esophagus used as passage for food
Stomach used as acidic compartment
Small intestine which has digestive enzymes and absorption of nutrients
Large intestine which absorbs salts and water
The anus which releases undigested materials
Cecum which is a chamber that branches off the main GI tract

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31
Q

Why are villi, microvilli, and brush borders important to the GI tract

A

They maximize surface area for absorption

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32
Q

What controls passage between regions of the GI tract

A

Sphincters

33
Q

Why are ruminants and tylopods unique

A

Ruminants have rumen and reticulum which house fermentation bacteria
Ruminants and tylopods have abomasum and omasum which serve as glandular and non glandular stomach
These compartments help digest plant material

34
Q

What do salivary glands have

A

Water, enzymes, and anti microbial peptides
Water is main component

35
Q

What are the salivary glands regulated by

A

Parasympathetic nervous system as a response mechanoreceptor activation

36
Q

How much saliva is produced in a human

A

1L every 24 hours

37
Q

What is salivary amylase and lingual lipase

A

Amylase is Responsible for breakdown of starch or carbs
Lingual lipase is responsible for breakdown of fats

38
Q

After swallowing food, how does it get to the stomach

A

Must go through the gastroesophageal sphincter to get to stomach

39
Q

What hormones are triggered by stomach receptors and how do they increase HCl production

A

Histamine
Gastric
Acetylcholine
These all bind to parietal cells which leads to increase in HCl production

40
Q

What happens when food is in the stomach

A

There is an increase in concentration of HCl

41
Q

What causes an increased response to secrete HCl

A

The greater variety of hormones that bind to parietal cells
For example, histamine and acetylcholine binding will produce more HCl then just acetylcholine

42
Q

What does the stomach do and what are some components of it

A

It secretes acid and mucous
It contains parietal cells which secrete HCl and chief cells which secrete digestive enzymes
Enteroendocrine cells secrete hormones

43
Q

Why is somatostatin important

A

It inhibits parietal cells and is released when there is no food
Stretch receptors in small and large intestine activate stretch receptors and secrete somatostatin

44
Q

Why is the mucosal barrier important

A

It protects the mucosal lining from acidic environments and is made of bicarbonate rich mucous
It contains zonula occludens in epithelial cells and has a rapid replacement of damaged epithelial cells

45
Q

How does histamine play a role in HCl production

A

It is released from stomach enteroendocrine cells and binds to receptor on parietal cells

46
Q

How is histamine released

A

Peptide hormone from G cells in the stomach and duodenum stimulate enteroendocrine cells

47
Q

How is Pepsinogen secreted

A

Gastrin stimulates the chief cells

48
Q

What are enterocytes

A

Absorptive cells with microvilli

49
Q

What are goblet cells

A

They secrete mucous

50
Q

What are enteroendocrine cells

A

They secrete hormones

51
Q

What do the crypts of lieberkuhn contain

A

The paneth cells which secrete antimicrobial peptides

52
Q

What three enzymes within the small intestine come from the pancreas

A

Pancreatic amylase which breaks down starch
Trypsin and chymotrypsin which break down proteins

53
Q

What enzymes from the small intestine come from the intestines

A

Peptidases which break peptides into amino acids
Sucrase, maltase, and lactase which break down disaccharides
Lipase which breaks down lipids

54
Q

What do the intestines receive and from where

A

Bile from the gallbladder

55
Q

What is the result of secretin being released form the duodenum

A

Bicarbonate produced by the pancreas

56
Q

How is a carbohydrate broken down

A

First stored as glycogen
Polysaccharide broken down by salivary amylase and then pancreatic amylase further breaks it down in the intestines
This makes oligo and disaccharides which are broken down by maltase, Sucrase, and lactase which are then broken down into monosaccharides
Glucose, fructose, and galactose are what is actually absorbed

57
Q

What is the fructose pathway

A

Goes into the cell using the Glut5 channel and goes out basolateral side using the Glut2 channel

58
Q

What is the glucose and galactose pathway

A

They move into the cell via a cotransporter that takes Na out of the cell called the SGLT sodium glucose transport channel
In the cell they will move to the basolateral side via the Glut2 channel and they enter the blood capillaries

59
Q

What is the pathway for di and tri peptidases

A

Enter cell via H+ anti port Channel
The proton moves out and the di and tri peptides move in using the same channel
Amino acids enter via Na cotransporter and move out with same channel
Small peptides enter via endocytosis

60
Q

What is the pathway to breakdown proteins

A

Pepsin breaks down protein into di and tri peptides via trypsin and chymotrypsin
Brush border enzymes break down di and tri peptides into individual amino acids
Exopeptidases then break down polypeptide one amino acid at a time
Amino peptidase cleaves amino acid at amino end
Carboxypeptidase cleaves amino acid at carboxyl end

61
Q

What are considered essential fatty acids

A

Omega acids

62
Q

What is the pathway to break down fats

A

Broken down by lingual lipase, gastric lipase, and pancreatic lipase
Fat compounds are surrounded by bile salts which break the compounds into smaller compounds while surrounding them using emulsification
Increased surface areas causes lipases to break apart the fatty acid chains and micelles are formed from the bile salts
Monoglycerides and fatty acids diffuse across cell membrane and cholesterol is actively transported

63
Q

What happens to fatty acids in epithelial cells

A

They are rebuilt and coated with a protein to form chylomicron which can interact with water in the cytoplasm
The chylomicron is exocytosed from cells and enters fenestrations of lacteal

64
Q

What is the pathway calcium follows

A

Enters intestines through calcium channels
Exported to blood by calcium atpases
Accelerated by calbindin which is regulated by vitamin D

65
Q

What is the pathway phosphorus follows

A

Enters intestine using inorganic phosphate and exported to blood via sodium potassium cotransporter

66
Q

What is the pathway iron follows

A

Enters intestine through DMT1 and exported to blood by ferroportin channel

67
Q

What pathway does sodium and chlorine follow

A

Enters intestine through multiple transporters
Exported to blood by sodium and potassium atpase and chlorine gradient

68
Q

What is appetite regulated by

A

CNS

69
Q

What is leptin and where does it come from

A

Suppresses appetite and released from adipose tissue

70
Q

What is ghrelin

A

Released from stomach and stimulates appetite
Decreased ghrelin means decreased appetite

71
Q

What is peptide YY

A

Suppresses appetite
From the colon

72
Q

What is gut motility controlled by

A

Smooth muscle surrounding the GI tract
Peristalsis is what moves the food down the GI tract by contracting

73
Q

What does gut motility have that keeps it active always

A

Interstitial cells of cajal which have HCN channels
A slow wave potential depolarizes cell to threshold to open calcium channels

74
Q

What is basal metabolic rate

A

Measured in homeothermic animals that are unstressed, inactive, and neutral ambient temperature

75
Q

What is standard metabolic rate

A

Solidarity to basal metabolic rate but in poikilothermic animals at defined temps

76
Q

What is the resting metabolic rate

A

Measured without specific constraints on activity

77
Q

What is field metabolic rate

A

Measured with doubly labeled water

78
Q

What is maximal sustained metabolic rate

A

Rate that can be sustained for long periods of time

79
Q

What is the relationship between metabolic rate and temp and metabolic rate and body mass

A

metabolic rate increases when temp decreases
As body mass increases metabolic rate increases

Physiology (13 decks)

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