Properties of Heart Muscle Flashcards
1
Q
Cardiac Morphology
A
- myocardium composed of cardiac myocytes
- striated
- branched
- autonomic in nature
- intercalated discs - mechanical (folds) and electrical (gap junctions)
- functional - ‘syncitium’
- single nucleus
- many mitochondria - aerobic metabolism and efficiency and economy
2
Q
Cardiac action potentials - Non Pacemaker
A
- -92 mV RMP
- in atrial and ventricular myocardium
- force development
3
Q
Cardiac action potentials - Pacemaker
A
- varying prepotential
- in SA and AV nodes
- setting and carrying the rhythm
4
Q
Channels - Non Pacemaker
A
- phase 0: Na+ channel opens at -70mV, has a slower closing gate at -30- -40mV
- phase 1: closure of Na+ channels, opening of K+ channel and Cl channel
- phase 2: slow prolonged opening of Ca2+ channels (plateau very important)
- phase 3: 2K+ channels (Ikr and Iks)
- phase 4: resting membrane potential
5
Q
Channels - Pacemaker
A
- phase 0: long lasting Ca2+ channels. The current is called ICaL. They open at -40mV
- No phase 1 or 2 here
- Phase 3: K+ channel
- Phase 4: Slow rise in Ca+ permeability and fall in K+ permeability (creep potential)
- also Ih and If
6
Q
Refractory Period
A
- the time after an initial stimulation during which a muscle or nerve is unstimulable
- absolute and relative refractory periods
- long plateau, so no summation and tetanus like in skeletal muscle (tetanus would be lethal in cardiac muscle)
7
Q
Mechanical Properties
A
- contraction of heart muscles when calcium concentrations goes from 10^-7 to 10^-4 inside cells
- mechanical response is 15 times as long as the electrical one
- cardiac muscle cannot produce a wide range of contraction strengths like skeletal muscle due to “functional syncitium” (all cells are linked)
- long refractory periods prevents tetanus contractions
- cardiac muscle has a similar length tension relationship to skeletal muscle
8
Q
Metabolic Properties
A
- 99% of hearts energy is through aerobic respiration
- lots of mitochondria
- myoglobin
- basal caloric needs: 605 provided by fats, 35% oxidation of carbohydrates, 5% oxidation of amino acids and ketone bodies