Stomach Flashcards
3 major functions of the stomach
- temporal storage
- absorption of water soluble and lipid soluble substances (like alcohol and some drugs)
- preparation of the chyme for digestion in the SI
most of the protein components of food are what? in the stomach
broken down into smaller constituents
uses pepsin (acidic environment needed)
surface mucus cells in stomach
located at opening of gastric glands
secrete mucus
mucus neck cells in stomach
neck of gastric gland and secrete less viscous mucus than those located at the opening
also secrete HCO3-, and water to protect the lining of the stomach against acid
parietal (Oxyntic) cells
secrete HCL and intrinsic factor for B12 absorption
chief (zymogen) cells
basal region of glands
secrete pepsinogen via exocytosis
D cells in stomach
found in the antrum
secrete somatostatin –> inhibits acid secretion therefore gastrin release
enterochromaffin-like cells (ECLs)
scattered throughout the mucus
secrete histamine –> which stimulates acid secretion by the parietal cells
also increases blood flow locally
G cells in stomach
enteroendocrine cells that secrete gastrin
found mostly in the pyloric region
secreted into blood (not lumen of stomach) and stimulates gastric juice secretion and gastric/intestinal motility
EtOH and aspirin
can break down mucus…which is the protective glycocalyx for the stomach
so excessive uses of these can cause ulcers
pepsin
secreted by chief as pepsinogen and activated by acid (HCl)
pepsin = endopeptidase
gastric lipase
lipid breakdown
78% homologous to lingual lipase
intrinsic factor
vitamin B12-binding protein and considered a ‘essential factor’
loss = achlorhydria –> pernicious anemia
relationships between the concentration of these ions as the rate of secretion increases..
HCl
Na
K
H+ = increases rapidly
Cl- = increases but not as much as H+ … but also has a higher absolute value
Na+ = decreases
K+ = low absolute amount, but still see slight increase
maximal acid secretion is when after a meal
one hour after
lowest pH = 3 hours after
during this process the food acts a buffer to raise pH