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BY4002 > nutrition and digestive system > Flashcards

nutrition and digestive system Flashcards

1
Q

name the structures that make up the gastrointestinal tract

A
  1. mouth
  2. pharynx
  3. esophagus
  4. stomach
  5. small intestine
    - duodenum
    - jejunum
    - ileum
  6. large intestine
    - cecum
    - colon
    - rectum
    - anus
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2
Q

name four accessory organs of the GI system

A
  1. liver
  2. gallbladder
  3. pancreas
  4. salivary glands
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3
Q

what is the name of the nervous system that is independent from the CNS and controls the GI system

A

peripheral nervous system

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4
Q

what branch of the nervous system controls peristalsis

A

Enteric nervous system

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5
Q

what branch of nervous system regulates secretion of mucosa

A

enteric nervous system

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6
Q

describe the four GI hormones in terms of their production, release and function at target cells

A
  1. Gastrin:
    - Production: produced by G cells (gastric cells) located in the stomach lining
    - Release: response to the presence of proteins, in the stomach.
    - Function: stimulates the secretion of gastric acid (hydrochloric acid) by parietal cells in the stomach
  2. Secretin:
    - Production: produced by S cells (enteroendocrine cells) located in the duodenum and jejunum of the small intestine.
    - Release: response to acidic chyme entering the duodenum from the stomach.
    - Function: stimulates the secretion of bicarbonate-rich pancreatic juice from the pancreas, bicarbonate secretion from the liver and bile ducts. It helps neutralize the acidic chyme entering the small intestine
  3. Cholecystokinin (CCK):
    - Production: I cells (enteroendocrine cells) located in the duodenum and jejunum of the small intestine.
    - Release: in response to the presence of fatty acids and amino acids in the small intestine, as well as partially digested proteins and peptides.
    - Function: stimulates the secretion of pancreatic enzymes (lipase, amylase, and proteases) from the pancreas. It induces the contraction of the gallbladder, leading to the release of bile
  4. Gastric Inhibitory Peptide (GIP):
    - Production: K cells (enteroendocrine cells) located in the duodenum and jejunum of the small intestine.
    - Release: in response to the presence of glucose and fatty acids in the small intestine and incretin hormones released by the pancreas.
    - Function: inhibits gastric acid secretion and gastric motility, stimulates the release of insulin from pancreatic beta cells, promoting glucose uptake and utilization by cells throughout the body.
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7
Q

what is mastication

A

chewing

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8
Q

what are the roles of saliva

A
  1. moistening and lubrication
  2. digestion
  3. protection
  4. taste and flavor perception
  5. buffering (pH)
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9
Q

what enzyme is contained in saliva

A

amylase

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10
Q

describe the different cell types and what they produce in the gastric pit

A
  1. Mucous Neck Cells:
    Secretion: produce mucus, a thick and viscous substance that forms a protective barrier on the surface of the stomach lining.
  2. Chief Cells (Zymogenic Cells):
    Secretion: produce pepsinogen, an inactive precursor of the enzyme pepsin.
  3. Parietal Cells (Oxyntic Cells):
    Secretion: produce hydrochloric acid (HCl) and intrinsic factor.
    (Intrinsic Factor: Intrinsic factor is essential for the absorption of vitamin B12 in the small intestine)
  4. Enteroendocrine Cells (G Cells):
    Secretion: Enteroendocrine cells, including G cells, secrete hormones such as gastrin into the bloodstream. Gastrin stimulates the secretion of gastric acid (HCl) by parietal cells and promotes gastric motility and emptying.
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11
Q

what is the function of hydrochloric acid in the stomach

A
  • Creating an acidic environment (pH 1.5-3.5) in the stomach that activates pepsinogen to pepsin and facilitates protein digestion.
  • Killing ingested microorganisms, helping to prevent infections.
  • Promoting the denaturation of proteins, making them more susceptible to enzymatic digestion.
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12
Q

state the three segments of the small intestine

A
  1. duodenum
  2. jejunum
  3. iluem
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13
Q

what is chyme

A

a semi-liquid mixture of partially digested food, water, hydrochloric acid, and digestive enzymes formed in the stomach during digestion. It’s acidic and gradually released into the small intestine for further processing.

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14
Q

what occurs in the ileum

A
  1. Further absorption of nutrients: The ileum continues the process of absorbing nutrients from the chyme, including bile salts, vitamin B12, and remaining nutrients not absorbed in the jejunum.
  2. Reabsorption of water and electrolytes: The ileum absorbs water and electrolytes, helping to maintain fluid balance and prevent dehydration.
  3. Immune function: Specialized lymphoid tissue called Peyer’s patches in the ileum plays a role in immune surveillance and defense against pathogens and foreign substances.
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15
Q

what stimulates bile release from the liver and what is its function

A

stimulated by the hormone cholecystokinin (CCK)
functions:
1. emulsification of fats
2. facilitation of fat absorption
3. neutralization of gastric acid
4. elimination of waste products

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16
Q

describe the protein digestion pathway

A
  1. stomach
    a. HCl secretion
    b. pepsinogen activation
    c. protein breakdown by pepsin
  2. small intestine
    a. neutralization of chyme
    b. pancreatic enzymes
    c. activation of trypsinogen
    d. protein breakdown by pancreatic protease
    e. brush border enzymes
    3.absorption
    a. peptide and amino acid absorption
16
Q

describe how segmentation mixes the contents of the small intestine

A
  1. localized contractions
  2. mixing action
  3. enhanced digestion and absorption
  4. exposure to absorptive surfaces
  5. slow forward movement
17
Q

where does carbohydrate digestion commence

A

mouth with the action of salivary amylase

18
Q

what glucose transporter allows glucose to pass in the blood

A

GLUT2

19
Q

detail the structure of triglycerides

A
  1. Glycerol Backbone: a glycerol molecule, which is a three-carbon alcohol with hydroxyl (-OH) groups attached to each carbon atom.
  2. Fatty Acid Chains: Attached to each of the three hydroxyl groups of the glycerol molecule, long hydrocarbon chains with a carboxyl group (-COOH) at one end. The carboxyl group of each fatty acid forms an ester bond with one of the hydroxyl groups of glycerol
  3. Variability of Fatty Acids: can vary in length and degree of saturation. Fatty acids can be saturated (containing only single bonds between carbon atoms) or unsaturated (containing one or more double bonds between carbon atoms). Can differ in the number of carbon atoms in their chains, ranging from as few as 4 to as many as 24 or more.
  4. Degree of Saturation: predominantly saturated fatty acids tend to be solid at room temperature and are commonly found in animal fats, such as butter and lard. predominantly unsaturated fatty acids tend to be liquid at room temperature and are commonly found in vegetable oils.
  5. Energy Storage: a major form of energy storage in the body. They are stored in adipose tissue (fat cells) and can be broken down into fatty acids and glycerol through the process of lipolysis when energy is needed.
20
Q

how many parts to the stomach do ruminants (cows) have

A

four

21
Q

ingredients of gastric juice

A
  1. HCl
  2. pepsinogen
  3. intrinsic factor
  4. mucus
22
Q

what is gastrin hormone

A

stimulates the gastric glands to secrete HCl and pepsinogen

23
Q

what is bolus

A

chewed ball of food

24
Q

what is chemical digestion

A

salivary glands/saliva
water + mucus + amylase
amylase - hydrolyses starch and glycogen
mucus protects mouth and lubricates food

25
Q

what is mechanical digestion

A

chewing

26
Q

what is osmosis

A

movement of water molecules from a region of high concentration to a region of low concentration through a semi permeable membrane

BY4002 (12 decks)

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