Name: Rinad Ahmad Shalabi Al-shohna
Group : G6
ID: 220120878
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Motility of GIT
The arcuate nucleus has various neurons that project onto the satiety feeding centers.
Anorexigenic neurons cause de - creased appetite; orexigenic neurons cause increased appetite.
The following substances influence the anorexigenic and orexigenic neurons of the arcuate
nucleus:
♦ Leptin ♦ Insulin ♦ GLP-1 ♦ Ghrelin ♦ Peptide YY (PYY).
♦ MOTILITY:
Motility is a general term that refers to contraction and relaxation of the walls and sphincters
of the gastrointestinal tract. Motility grinds, mixes, and fragments ingested food to prepare it for
digestion and absorption, and then it propels the food along the gastrointestinal tract.
♦ Slow Waves: Slow waves are not action potentials but rather oscillating depolarization and
repolarization of the membrane potential of the smooth muscle cells.
♦ Frequency of slow waves. The intrinsic rate, of slow waves varies along the gastrointestinal
tract, from 3 to 12 slow waves per minute.
♦ Origin of slow waves. It is believed that slow waves originate in the interstitial cells of Cajal,
which are abundant in the myenteric plexus.
♦ Mechanism of slow waves. The depolarizing phase of the slow wave is caused by the cyclic
opening of calcium (Ca2+ ) channels, which produces an inward Ca2+ current that depolarizes
the cell membrane.
♦ Chewing and Swallowing: Chewing and swallowing are the first steps in the processing of
ingested food as it is prepared for digestion and absorption. Chewing has three functions: (1) It
mixes food with saliva, lubricating it to facilitate swallowing; (2) it reduces the size of food
particles, which facilitates swallowing and (3) it mixes ingested carbohydrates with salivary
amylase to begin carbohydrate digestion.
♦ Swallowing: it is under involuntary or reflex control. Three phases are involved in
swallowing: oral, pharyngeal, and esophageal. The oral phase is voluntary, and the pharyngeal
and esophageal phases are controlled by reflexes.
♦ Esophageal Motility: The function of motility in the esophagus is to propel the food bolus
from the pharynx to the stomach
♦ Gastric Motility: There are three components of gastric motility: (1) relaxation of the orad
region of the stomach to receive the food bolus from the esophagus, (2) contractions that reduce
the size of the bolus and mix it with gastric secretions to initiate digestion, and (3) gastric
emptying that propels chyme into the small intestine. The rate of delivery of chyme to the small
intestine is hormonally regulated to ensure adequate time for digestion and absorption of
nutrients in the small intestine.
♦ Structure and Innervation of the Stomach: The stomach has three layers of muscle: an outer
longitudinal layer, a middle circular layer, and an inner oblique layer .
♦ The innervation of the stomach includes extrinsic innervation by the autonomic nervous
system and intrinsic innervation from the myenteric and submucosal plexuses.
♦ Receptive Relaxation. ♦ Mixing and Digestion. ♦ Gastric Emptying.
♦ Small Intestinal Motility: The functions of the small intestine are digestion and absorption of
nutrients.
♦ Segmentation Contractions. ♦ Peristaltic Contractions.
♦ Vomiting: A vomiting center in the medulla coordinates the vomiting reflex.
♦ Large Intestinal Motility: Material that is not absorbed in the small intestine enters the large
intestine. The contents of the large intestine, called feces, are excreted.
♦ Defecation: As the rectum fills with feces, the smooth muscle wall of the rectum contracts
and the internal anal sphincter relaxes in the rectosphincteric reflex.
♦ SECRETION: Secretion is the addition of fluids, enzymes, and mucus to the lumen of the
gastrointestinal tract. These secretions are produced by salivary glands (saliva), the cells of the
gastric mucosa (gastric secretion), the exocrine cells of the pancreas (pancreatic secretion), and
the liver (bile).
♦ Salivary Secretion: The functions of saliva include initial digestion of starches and lipids by
salivary enzymes; dilution and buffering of ingested foods and lubrication of ingested food.
♦ Structure of the Salivary Glands: the parotid, the submandibular, and the sublingual glands.
Refrences:
Linda Costanzo 6th Edition (2018)