G
Divisionsofthe G
IG
Majororgansofdigestivesystem Fooddirectlyentershere
Mouth Pharynx Stomach Small Largeintestines
Teeth tongue salivaryglands Liver gallbladder pancreas
Donotdirectlycomeintocontactwithfood
G Layers
Mucosa
innermostlayer
specialisedcellsto helpabsorbnutrients
include villi SAfornutrientabsorption
PeyersPatches Lympoidtissue Drainsexcessfluid
Immunesystem defend
againstpathogens
2 Sub
mucosa
supportivelayermadeupof connectivetissue
contains Bloodvessels
Lymphaticvessels
Nerves
Submucosalplexus Controlsfunctionsofmucosa secretions
IMuscularis
2 Layers
Circular
Longitudinal
Involved in peristalsis
Mesentericplexusbetweenmusclelayers controlsmotility
Serosa
Outermost thinlayerofconnectivetissue
t
Friction
G innervation
Enteric NS
Local internal control
Canfunctionindependently of ANSbutmostlyinteracts communicateswiththeANS
Embedded in theWallsofthe GIT
Madeup of 2 plexuses
1 Submucosalplexus Secretions
bloodflow
2 Myentericplexus Motility
AutonomicNS
MadeupofSNS PNS
Externalcontrol
PNS digestion
SNS digestion
G ElectricalActivity
Spikes
wth
slow
ini
Contraction is membrane potential
F [Link]
GITalwaysactive
occurring
threshold reached depolarisation
spikepotential
isbelowslowwave
potential
harderforthreshold
Notstrongenough contraction of tobereached
causecontraction smoothmuscle harderforspike
potentialto occur
spikes contraction
contraction digestion
digestion
causedby digestion
Stretch 8µs
digestion
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Definitions
• Ingestion- Food enters your system via the mouth
• Peristalsis- Muscle contractions causing food to be pushed through the GIT
• Mechanical Digestion- Physical digestion (chewing food, churning food in stomach)
-Smaller pieces-easier to swallow
-Increase surface area- enzymes can function more ef ciently ie. Makes chemical digestion easier
• Chemical Digestion- Enzymes and other secretions break down the food
• Absorption- Nutrients go into the blood stream
• De cation- removal of undigested or harmful products via the anus
ingestion offood
Mouth
Enzymes
• Lingual lipase-helps with lipid digestion (TAGs->Diglycerides +Fatty acids) minimally
• Salivary amylase- helps break down starch->glucose+oligosaccharides
Secretion of saliva
• Controlled by the PNS and SNS
• Produced by 3 main glands which receive signals from the salivary center in the brain (in uences
by higher brain centres and the hypothalamus)
1. Parotid gland
2. Sublingual gland
3. Submandibular gland
PNS
• Stimulates the production of watery saliva rich in enzymes
• 11
^^enzymes=^digestion
I
• Activates saliva via cholinergic signalling (involves acetylcholine) and neuropeptides (Substance P)
SNS
• Stimulates the production of thick saliva with mucus and decreased enzymes
• enzymes= digestion
• Activates saliva via adrenergic signalling (involves Norepinephrine )
Pathways
• Increase in DAG and IP3-Second messangers
• This increases the amount of intracellular calcium-which promotes saliva release
Functions of saliva
• Lubricate the food-easy to swallow food
• Acts as a buffer if food is acidic-otherwise can damage enamel of teeth and mucous membranes
• Antimicrobial activity
• Tissue repair-very quickly
• Digestion
• Taste
Pharynx and oesophagous
• Upper 1/3=skeletal (voluntary), middle 1/3=skeletal+smooth (partially voluntary), lower 1/3=smooth
(involuntary)
Phases of swallowing
1. Voluntary phase
• Chew food and form bolus
• Tongue is elevated And soft palate moves upwards and forwards
• Moves bolus towards the pharynx
2. Pharyngeal phase (involuntary)
• Pharynx and palate have pressure receptors which are stimulated by the presence of a food bolus
• Send signal to swallowing centre in brainstem-> involuntary swallowing re ex
• Pharyngeal muscles contract=peristalsis
• Ensure larynx is closed-prevents food from going into airway
3. Oesophageal phase (involuntary)
• Food is pushed though the oesophagous via peristalsis
• Larynx lowers back to its original position
• Food is pushed to the stomach
Hydrochloric acid production
• Produced by parietal cells
• CO2 enters parietal cells and combines with water to form carbonic acid
• Catalysed by enzyme carbonic anhydrase
• Carbonic acid quickly dissociates into bicarbonate ions and hydrogen ions
• Proton pump/ H+/K ATPase pump actively transports hydrogen ions into the lumen of the gastric
pit in exchange for potassium (Hydrogen ions enter, Potassium ions leave)
• Chloride channels transport chloride ions into the lumen of the gastric pit
• Hydrogen ions combine with chloride ions to form HCL
021420 420 HCO Ht
dissociates
Ht KtATPase
Ch
Channels Ce Ht Pump
HCl
Lumen
What stimulates HCL production?
• Acetylcholine can directly stimulate parietal cells, causing them to release HCL
• Acetylcholine can also stimulate the release of gastrin and histamine, which also stimulate parietal
cells
• NB Gastrin and Histamine can be produced by themselves without stimulation from acetylcholine
Phases of gastric secretion
1. Cephalic phase
• Food has not entered the stomach yet
• Triggered by the sight, smell, taste, thought of food
• Stimulates the higher brain centres (eg hypothalamus), which sends signal to the medulla
oblongata
• Medulla activates the vagus nerve, which; stimulates the release of acetylcholine, which stimulates
HCL
• Acetylcholine also stimulates release of histamine and gastrin, which further increases HCL
2. Gastric phase
• Food has entered the stomach
• Causes distension of the stomach wall=^^vagus nerve
• Causes increased acetylcholine release, which stimulates HCL release (directly/gastrin and
histamine)
• Increase in gastric motility
3. Intestinal phase
• Food is in the intestine as chyme (partially digested food with secretions)
• Chyme enters duodenum=inhibits gastric secretions (food no longer in stomach)
• Presence of CCK inhibits gastric secretions and slows down stomach emptying
• Chyme is neutralised during this time as it is acidic
4. Gastric emptying
• Peristalsis of chyme towards pyloric sphincter (at intersection of stomach and small intestine)
• Pyloric sphincter opens to allow food to go into the small intestine
• Gastroparesis-when gastric emptying is slow due to peristaltic contractions are weak. Therefore it
takes a long time for food to reach the pyloric sphincter.
• Food stays in stomach for a longer time-leads to nausea, vomiting, bloating, feeling full