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i love my life > Gastrointestinal Physiology > Flashcards

Gastrointestinal Physiology Flashcards

1
Q

What are the barriers that control the movement of food at the GIT?

A

Sphincters

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2
Q

What are the four layers of the gut?

A

mucosa, submucosa, muscularis externa, serosa

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3
Q

What is the innermost layer that mainly consists of epithelial cells, lamina propria, and muscularis mucosae?

A

mucosa

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4
Q

Which layer of the gut contains blood and lymph vessels?

A

submucosa

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5
Q

Which layer propels food in the GIT and contains an inner circular and outer longitudinal muscle layer?

A

muscularis externa

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6
Q

What is the function of the serosa?

A

prevents friction

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7
Q

What are the 3 layers of the muscularis externa?

A

outer longitudinal, middle circular, inner oblique

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8
Q

What is the the three strips of outer longitudinal muscle found in the colon called?

A

taenia coli

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9
Q

What is motility?

A

mixing and propulsion of food in the GIT

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10
Q

Mixing occurs at which part of the GI tract?

A

distal stomach + intestine

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11
Q

What is the relaxation and contraction of muscles in the stomach and colon?

A

reservoir

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12
Q

What are the “pacemakers of the GIT” formally called?

A

Interstitial Cells of Cajal

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13
Q

What enzymes at the mouth begin digestion?

A

amylase and lipase

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14
Q

Amylase is responsible for the breakdown of what?

A

starch

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15
Q

Mucin and glycoproteins found in the mouth are responsible for what?

A

lubrication and protection

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16
Q

What kinds of secretion helps maintain tooth integrity?

A

inorganic compounds like ions and CA2+

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17
Q

What buffers can be found in the mouth?

A

HCO3- (for lingual lipase and salivary amylase to act) + Amphoteric protein

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18
Q

What are the three pairs of salivary gland?

A

parotid gland, sublingual gland, submandibular gland

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19
Q

Primary secretions (saliva) are nearly isotonic to a person’s plasma. However, after tubular modifications by the _____ cells, it becomes hypotonic.

A

duct

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20
Q

What is the texture of saliva produced by the sympathetic nervous system?

A

thick, scanty, and viscous

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21
Q

What is the texture of saliva produced by the parasympathetic nervous system?

A

watery and has a large volume

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22
Q

What factors can affect the decrease in saliva production?

A

sleep, dehydration, fear/anxiety

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23
Q

What are the 4 stages of swallowing?

A

oral, pharyngeal, esophageal, esophagus

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24
Q

From when food touches the tip of the tongue up until it is forced to enter the pharynx, what stage of swallowing is observed? (hint: voluntary)

A

oral phase

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25
Q

The elevation of the larynx and closer of glottis is part of which stage of swallowing? (hint: entirely reflex)

A

pharyngeal phase

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26
Q

What are the two peristaltic movements generated in the esophagus?

A

Primary and Secondary

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27
Q

The contractions of the esophagus are controlled by which nerve?

A

vagus nerve

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28
Q

In relation to proteins, what function do gastric secretions have?

A

turns pepsinogen to pepsin

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29
Q

Why is the intrinsic factor important?

A

it’s essential in binding Vit B12

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30
Q

What cell produces acid and the intrinsic factor?

A

parietal cells

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31
Q

What does chief cells produce?

A

pepsinogen + gastric lipase

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32
Q

What do parietal cells secrete?

A

inorganic compounds via the proton pump

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32
Q

Enterochromaffin-like cells produce what?

A

histamine

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33
Q

G cells are stimulated by what to produce gastrin?

A

GRP - gastrin releasing peptide

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34
Q

What is the pH of the surface of the gastric epithelial cell?

A

7

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34
Q

What is the ratio of the bicarbonate : proton during the chloride bicarbonate exchange?

A

1 bicarbonate goes out = 1 proton goes out

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35
Q

What is the pH of the lumen?

36
Q

Prostaglandin has what net effects?

A
  1. inhibit gastric acid secretion
  2. stimulate bicarbonate and mucus secretion
  3. promote gastric mucosal blood flow
  4. epithelial regeneration
37
Q

Which part of the stomach grinds food?

A

distal part

37
Q

What are the two functional regions of the stomach?

A

proximal (fundus) and distal (pylorus)

38
Q

What pancreatic cells synthesizes and secretes digestive enzymes?

A

acinar cells

39
Q

Ductal cells secrete what?

40
Q

What activates trypsinogen into trypsin?

A

enterkinase

40
Q

What triggers the secretion of CCK?

A

fatty chyme at the duodenum

41
Q

Cholecystokinin (CCK) is mainly responsible for what?

A

gallbladder contraction, relaxation of the sphincter of Oddi, and inhibits gastric emptying + food intake

42
Q

Bile acid is synthesized by what?

A

hepatocyte

43
Q

What is the end product of digestion and also gives the primary color of gallbladder secretion?

44
Q

This part of the duodenum receives both bile duct and main pancreatic duct (hint: guarded by a sphincter of Oddi)?

A

Ampulla of Vater

45
Q

These are the small bowel folds (circular) that start from the second part of the duodenum.

A

Valves of Kerckring

46
Q

What gland produces secretions that neutralize acidic stomach content and also produces enterokinase?

A

Brunner’s gland (mucous gland)

47
Q

What gland produces succus entericus (intestinal juice) and is rich in epithelial cells that aid digestion and absorption?

A

Crypts of Lieberkuhn

48
Q

In a fed state, mixing contractions are _________.

49
Q

During a propulsive contractions, a wave of contraction is preceded by relaxation. What is this contraction also known as?

A

peristalsis

50
Q

This is a set of rhythmic contractions of the small bowel that can clean the gut in periods of fasting between meals and in sleep.

A

Migratory Motor Complex (MMC)

51
Q

Describe the contractions during Phase II of a normal MMC.

A

intermittent and irregular low amplitude contractions

52
Q

Describe the contractions during Phase III of a normal MMC.

A

short bursts of regular high amplitude contractions + 10 mins of strong contractions that sweep all contents down the colon

53
Q

Digestion occurs in an ________ enviornment.

A

aqueous environment

53
Q

Bile emulsification is considered to be mechanical or chemical digestion?

A

mechanical

54
Q

Luminal digestion occurs in the lumen. Which organs are part of this?

A

mouth, stomach, small intestine

55
Q

Luminal digestion is incomplete, what step is necessary to fully digest food?

A

Membrane (Brush Border) Digetsion)

56
Q

Where does membrane digestion occur?

A

surface of the small intestine + epithelial cells (microvilli)

57
Q

What enzyme breaks maltose into glucose?

58
Q

Why is there a need for our digestive system to breakdown molecules into monosaccharides?

A

because the small intestine can only absorb monosaccharides

59
Q

What protein uses a sodium gradient to facilitate transport? This is located at the brush border and is responsible for the absorption of glucose and galactose alongside sodium.

60
Q

Found at the brush border, this protein transports fructose into the enterocyte. It is considered inefficient as it is not coupled with Na+.

61
Q

Where is GLUT-2 located at?

A

basolateral membrane

62
Q

What is the exit point for monosaccharides into the blood stream via GLUT2?

A

basolateral membrane

63
Q

What is the dietary protein requirement?

A

0.5-0.7/kg

64
Q

What kind of proteins come from the GIT and are the secretory proteins and desquamated cells?

A

Endogenous proteins

65
Q

What kind of protein comes from food?

A

Exogenous protein

66
Q

True or False. Amino acids cannot be synthesized in a person’s body.

66
Q

What are the essential amino acids?

A
  1. phenylalanine
  2. valine
  3. tryptophan
  4. threonine
  5. isoleucine
  6. methionine
  7. histidine
  8. leucine
  9. lysine

(PVT TIM HaLL)

66
Q

Where does protein digestion start?

A

gastric lumen

67
Q

Where does fat digestion start and what enzyme breaks it down?

A

mouth; lingual ligase

68
Q

Gastric ligase completely hydrolyzes fat. True or False.

69
Q

Chylomicrons enter the bloodstream through what?

A

thoracic duct

70
Q

In the absorption of water in the small intestine, sodium is absorbed through what antiporters?

A

sodium hydrogen 3 antiporter + chloride bicarbonate antiporter

71
Q

Medium chain fatty acids can easily diffuse into the enterocyte’s tight junction and can directly enter the bloodstream. Why?

A

it’s water-soluble

72
Q

What vitamins does the large intestine produce?

A

Vitamin B and K

73
Q

What are the functions of the proximal and distal large intestines?

A

proximal = absorb water, ion, vitamins
distal = storage of fecal material

74
Q

What are the secretions of crypts of lieberkuhn?

A

mucus and bicarbonate

75
Q

Short chain fatty acids are produced by what?

A

bacteria carbohydrate fermentation at the large intestine

76
Q

What transport short chain fatty acids?

77
Q

Where does electrogenic Na absorption mainly occur?

A

distal colon

78
Q

What are the 2 kinds of colonic movement?

A

haustralations + mass movements

79
Q

A greater anal rectinal angle would increase what?

A

better defacation

80
Q

What structure helps in keeping in your poop?

A

External Anal Sphincter (EAS)

81
Q

When the IAS relaxes but EAS contracts, the urge to poo might go away. Why?

A

rectum learns to accommodate

82
Q

What muscles relaxes to increase anal rectal angle?

A

puborectalis muscle

83
Q

During a flatus, the puborectalis muscle is relaxed or contracted?

A

contracted

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