GI Flashcards
-understand histology and physiology of the GI system (117 cards)
The Gi system consists of what two main structures?
ALimentary canal and accessory organs (glands)
General functions of the GI system
transport food/water secretion digestion absorption excretion barrier immune protection
(ADME)
What is the function of the oral cavity? What aids its function?
Function: ingest, masticate, moisten food
*site of initiation of sugar digestion (salivary alpha amylase)
Aided by: salivary glands to form bolus
The tongue is a muscular organ composed of what kind of muscle?
Striated muscle
-3 different planes at rt. angles
*covered by stratified squamous epithelium
The anterior and posterior portions of the tongue are separated by what structure?
Sulcus terminalis
a structure of the tongue that is a remnant of its development, formed by evagination of the embryonic pharynx to form the thyroid
Foramen cecum
The posterior 1/3 of the tongue makes up the
tonsils
The anterior 2/3 of the tongue makes up the
lingual papillae
List the 4 types of lingual papillae:
- Filliform
- Fungiform
- Foliate
- Circumvallate
Lingual papillae are specialized mucosa of the tongue on the dorsal surface (anterior to sulcus limitalis). List the 4 types of lingual papillae:
- Filliform
- Fungiform
- Foliate
- Circumvallate
These Lingual papillae that are located on the entirety of anterior 2/3 of the tongue. They are characterized as being:
- smallest and most numerous
- conical, elongated projections of CT
- stratified squamous DRY epithelium
- *No taste buds
Filliform papillae
Function: break up food (friction)
Lingual papillae that are characterized by their mushroom shaped projections They are located on the dorsal surface of the tongue and are scattered in between filliform papillae.
They contain taste buds and are most numerous near the tip of the tongue.
Fungiform Papillae
-CT covered by stratified squamous epithelium
Foliate papillae are located on the lateral edges of the tongue. They are easily identified in young individuals, but degenerate at by age 2. What are their main characteristics?
Characteristics:
- Parallel low ridges separated by deep mucosal clefts
- ducts from serous glands (Von Ebner) empty into clefts
- CT core covered by stratified squamous epithelium
- *Taste buds on lateral wall of neighboring papilla
Lingual papillae shaped like large, dome shaped structures surrounded by moat like invaginations (weird heart shape). They line the sulcus terminalis (8-12/tongue) and are covered by stratified squamous (dry) epithelium.
Circumvallate papillae
Function:
- Serous glands (von Ebner): empty into moat
- flush out material (allows taste buds to respond to stimuli)
*Taste buds on lateral wall
Taste buds are oval or barrel shaped structures with pale staining bodies that span the width of the epithelium. They are composed of a taste pore and 3 principal cell types. Name these cell types.
Taste pore: small opening at epithelial apex
3 cell types:
- Neuroepithelial (sensory) cells
- Supporting (sustentacular) cells
- Basal cells
Neuroepithelial cells (sensory cells) compose one of the 3 cell types found in taste buds. They constitute the majority of the cells and extend from the basal lamina to the taste pore. They are distinguished by their dark elongated nucleus and microvilli at the apical surface (extending towards the pore).
What are their innervations?
- apical tight junctions
- express only 1 class of taste receptors
- synapse at base w/ afferent sensory: CNVII (facial); CN IX (glossopharyngeal); CN X (vagus)
Sustentacular cells (supporting cells) compose one of the 3 cell types found in taste buds. They constitute less cells compared to neuroepithelial cells. They have a pale staining nucleus and extend from the basement membrane to the taste pore. What are their characteristics?
- microvilli at apical surface
- apical tight junctions
- DO NOT synapse at base with afferent sensory neuron
- immature neuroepithelial cells
What are the 5 taste stimuli. What are their receptors?
- bitter: T2Rs + G-protein
- sweet: T1R2, T1R3 + G-protein
- umami: T1R1;T1R3 + G-protein
- sour: H+; Ca2+ proton channel
- salt: Na+;Ca2+ channel
Describe the process by which bitter, sweet, and umami tastants stimulate receptor
- receptor stimulation by tastant
- G protein
- PLC activation
- IP3 activated – open Na channel (depolarization of neuroepithelial cell)
- Voltage gated Ca2+ channel opened – Ca2+ influx
- NT release
- binds gustatory afferent nerve fiber
Umami
glutamate, aspartate, asparagus, tomatoes, cheese, meat, monosodium glutamate
Sour taste is detected by hydrolysis of acidic compounds (H+) protons. Describe the process by which sour taste is detected
- H+ enter neuroepithelial cell (amiliride sensitive Na+ channel or taste specific H+ channel)
- voltage sensitive Ca2+
- NT release – action potential in gustatory afferent
* H+ block K+ channel = no depolarization
Salty taste results from the taste of Na+ ions. Describe mechanism of signalling in neuroepithelial cell
- Na2+ enters amiloride-sensitive Na channel
- depolarization
- voltage sensitive Ca2+ channels and Na+ channels
- NT release (afferent nerve)
Describe innervation of the tongue
- Posterior 1/3:
- General: glossopharyngea (IX)l & vagus (X)
- Taste: glossopharyngeal and vagus - Anterior 2/3:
- General: mandibular branch of trigeminal (V)
- Taste: chorda tympani (facial nerve VII)
Name the layers of the gut (in order)
- Mucosa
- epithelium (endoderm)
- lamina propria (CT)
- muscularis mucosa (SM) - Submucosa (CT)
- Muscularis (SM & SK)
- muscular circular
- muscular longitudinal
4. Adventitia (CT attached to body wall) OR Serosa (CT hanging in a cavity)
*see slide 26 GI Lecture 1