gastroinstestinal system lecture 1 dr than kyaw 23 may 2012 physiology ii
TRANSCRIPT
Gastroinstestinal SystemLecture 1
Dr Than Kyaw
23 May 2012
Physiology II
Introduction
• Living things – the most important = to live• Need to
– eat food – digest it
– use digested materials for body building, maintenance, production
• Without food– survive for a few days/month– use body stores and tissues
Gastroinstestinal System(Alimentary system, Digestive system)
Introduction
• Know the order of principle parts of Alimentary (GI) tract• Carnivorous – flesh eating• Herbivorous – plant eating• Omnivorous – eat both flesh and plants• Digestive systems develop differently in different spp. e.g. Cecum of horse (large) but of dog (very small) (why?)
- functional need/amount of fermentation required
1. Oral cavity (Mouth)TeethTonguePharynx
2. StomachEsophagusSimple & compound stomach
3. IntestinesSmallLarge
4. Accessory organsSalivary glandsPancreasLiver
Functional Anatomy of
GI Tract
- Most cranial part- Food is first received- Teeth and tongue - assist digestion
Teeth- cutting- reduce the size of ingested food particles by grinding- increase surface areas
– chemical + microbiologic degradation
Oral cavity
Types of teeth
• Incisors (nippers): most forward teeth; for cutting• Canine teeth (tasks, fangs, eye teeth)
- tearing and separation of food• Premolars
- caudal to the canines- grinding
• Molars- grinding
• Premolars & molars = cheek teeth
TEETH (INCISORS)
Carnivore Short and pointedHerbivore Broad, flattened and spade shapedOmnivore Short and pointedHuman Broad, flattened and spade shaped
TEETH (CANINES)
Carnivore Long, sharp and curvedHerbivore Dull and short or long, or noneOmnivore Long, sharp and curvedHuman Short and blunt
TEETH (MOLARS)
Carnivore Sharp, jagged and blade shapedHerbivore Flattened with cusps, complex surfaceOmnivore Sharp blades and/or flattenedHuman Flattened with nodular cusps
Dental formulas
(A) Cow*
(B) Horse
Dental formulas: domestic animals (permanent teeth)
-One side of the jaw- Numerator = upper jaw- Denominator = lower jaw
*Note: Cow, sheep and goats have no upper incisors; but a dental pad
(C) Sheep
(D) Pig
(E) Dog
- Upper cheek teeth – slightly wider apart than lower arcade
– also has wider table (grinding surface) than lower teeth
- In horse- uneven wear (hooks) - points are formed- cause injury to the bucal or lingual membranes- painful, unable to eat
- filing off the points with a dental rasp (floating of the teeth)
Horse: formation of pointsReece (2009)
Eruption of teeth and age
• Age of animal estimated by the stage of eruption • E.g: cow (permanent teeth eruption)Tooth Age Tooth Age Tooth AgeI1 1½ - 2 y P1 2 - 2½ y M1 5 – 6 mthI2 2 - 2½ y P2 1½ - 2½ y M2 1½ yI3 3 y P3 2½ - 3 y M3 2 - 2½ yI4 3½ - 4 y
• Search and observe dentition for other animals• Muscles related to chewing
Tongue
Muscular organ - longitudinal - Circular - transverseExtremely mobile
What does a tongue can do?
- Maneuver food mass - seize - bring into the mouth - move food to the table surfaces of teeth - swallowing - gustation (taste) - clean the fur and body - remove oil and parasites - catching the prey - heat regulation
• Numerous projections – k/s papillae- for traction of food- grooming of the offspring
• Types of Papillae- Vallate: Large circular projections surrounded by a deep groove- Fungiform: like tiny mushroom- Filliform: pointed projection- Folliate: like leaf- Conical: cone shaped
Taste buds on the tongue
Nerve supply - Facial nerve (VII) - Glossopharyngeal nerve (XI)
- Chemical senses- Important for feed intake of man and animals
• Abundant in - Vallate, folliate and fungiform papillae
- Soft palate- Parts of pharynx- Epiglottis- Larynx
Taste buds
Taste Buds, Taste Receptor Cells, and Taste Nerves
The sense of taste - mediated by taste receptor cells which are bundled in clusters called taste buds.
Taste receptor cells sample oral concentrations of a large number of small molecules and report a sensation of taste to centers in the brainstem.
Number of taste buds
Cattle – 25000Pig - 15000Cat - 470Chicken – 30Goat - 15000Man - 8,000 - 10,000Catfish - 100,000 – 175,000
Examples of some human thresholds of taste
Taste Substance Threshold for tasting
Salty NaCl 0.01 MSour HCl 0.0009 M
Sweet Sucrose 0.01 MBitter Quinine 0.000008 M
Umami Glutamate 0.0007 M
Pharynx• Common passage to air and food
- Naso-pharynx- Oro-pharynx- Laryngo-pharynx
• Responsible for the proper directing of - air to the air passage- food and liquid to the esophagus
Mastication and Deglutition(Chewing and swallowing)
• Mechanical breakdown of food (chewing)• Fibrous food – require more chewing• Bolus (round/oval) mixed with saliva - mucus: adhesion & lubrication for ease of
swallowing
Swallowing (deglutition)
- co-ordinated with swallowing center in the brain- Mouth – voluntary initiation- Pharynx – reflex action- Esophagus - reflex- Unconsciousness – danger of inhaling vomitus
due to – lack of voluntary control - depressed reflex centers
The sequences of reflexes:1. Respiration inhibited (danger of inhaling food minimized)2. Glottis (opening to larynx) closed3. Larynx - pulled upward and forward4. Root of tongue – fold the epiglottis over the glottis as the
tongue plunges the bolus from mouth to pharynx5. Soft palate – elevated; close the nasal cavity from pharynx6. Peristaltic contraction of pharynx – directs food from
pharynx to esophagus7. Reflex peristaltic wave – initiated, transport bolus to
stomach
Swallowing (deglutition)
Salivary glands and saliva
1. Parotid - Serous (watery, clear fluid)2. Sublingual - Mucous (viscid, tenacious and
protective)3. Mandibular - mixed (serous and mucous)
Autonomic nerve supply (symp- and parasymp)
3 paired, well defined salivary glands
Parotid
Duct of sublingual gland
Mandibular
Salivary glands of dog
Sublingual
Zygomatic
1 Parotid gland. 2 Molar glands. 3 Sublingual gland. 4 Parotid Duct. 5 Masseter muscle. 6 Facial nerve. 7 Jugular vein. 8 Submaxillary vein. 10 Labial glands. 11 Labial ducts.
1 Submaxillary gland. - - Submaxillary duet (Wharton's duct). 3 Cluster of openings of ducts of sublingual glands. 4 Tongue. 5 Circumvallate papilla. 6 Fungiform papillae. 7 Jugular vein. 8 Submaxillary vein.
Salivary glands of horse
Salivary glands and saliva
Amount of saliva- greatest in herbivores
- 80% of water entering the stomach in cattle is provided by saliva
Saliva contains: waterElectrolytesMucus andEnzymes – amylase (present in pig; absent in
ruminants and dog)
Salivary glands and saliva
Species Secretion ml/hr Total/day
Ox Parotid 800-2400 56 kgCow Mixed - 50 glSheep Parotid 4 to 25Goat Parotid 10 to 60
• buffering action in ruminants (neutralize acids
produced by fermentation) pH 6.2 – 6.8
• Digestion of carbohydrate by amylase
• evaporation and cooling in panting animals
Function of saliva
Salivary glands and saliva
Esophagus
• Muscular tube – from pharynx to stomachthrough thoracic cavity, diaphragm
• Constriction waves of muscular contractions (peristaltic movement)
Peristalsis
• both longitudinal and circular muscle fibers propel the ingesta, consisting of a wave of contraction passing along the tube.
• Increased peristalsis means faster movement of ingesta through the gut and less absorption of fluid, both tending to diarrhea.
• Reduced peristalsis means a longer alimentary sojourn, greater inspiration of ingesta and a tendency to constipation.
Circular muscle contraction
Circular muscle relaxation
Bolus
• peristalsis directed orally (reverse of going to
stomach)
• Result of intestinal obstruction and acute, significant
distention of the intestinal lumen
• May also rise from mild digestive upsets
• Major contributing mechanism in vomiting.
Antiperistalsis / Reverse peristalsis
Vomition (Emesis)
- forceful expulsion of the contents of one's stomach
through the mouth and sometimes the nose
- Protective response to remove potentially harmful
ingesta from the stomach and upper small intestine
- Relaxation of upper and lower esophageal sphincters, glottis, nasal cavity
- Reflex action through vomiting center in the brain
Regurgitation vs. vomiting
•Rregurgitation: - passive expulsion of ingested material out of the mouth - normal component of ruminant digestion for cud chewing
- Cattle and horses vomit rarely - Dogs and cats vomit easily and frequently,
Stomach
• Simple stomach• Complex stomach
E
E = EsophagusC = CardiaF = FundusB = BodyP = Pylorus
C F
BP
?
Simple stomach and digestion• Dilated portion• Store ingesta temporarily• Contract and mix food with gastric juice Chyme
Gastric glands in regions of
CardiaFunduspylorus
WaterMucusHCLPepsinogenrenin
Gastric juice
Pyloric gland (G cells)Parietal cellsChief (peptic) cells
Gastrin (hormone)HCLPepsinogen (proteolytic
enzyme)
Simple stomach
Smell, Sight, taste,Thinking of food
Cephalic phase(stimulatory)
Presence of food in the stomach (stretch)
Gastric phase (stimulatory)
Cholecystokinin and secretin (hormones
released by duodenum)
Intestinal phase (inhibitory)
Regulation of gastric secretion
Simple stomach
1. Smell,
2. Seeing,
3.taste
4. Thinking of food
medulla oblongata
endocrine cells in the stomach
Gastrin
stomach
Cephalic phase
secretes gastric juice
Parasympathetic
(vagal) sti
circulatomry system
Smell, taste, seeing,
thinkingStomach
Circulation Sti gastric juice
secretion
BrainStretch
Brain
Stomach AcidityCarnivore Less than or equal to pH 1 with food in
stomachHerbivore pH 4 to 5 with food in stomachOmnivore Less than or equal to pH 1 with food in
stomachHuman pH 4 to 5 with food in stomach
COW:Bite size >1.5 inches (25,000 to over 40,000 prehensile bites)>1/3 = grazing1/3 = cud chewing<1/3 = idling
Pepsinogen
Simple stomach
pepsin
Protein in bolus
Peptide
Activated by HCl
Pepsinogen - proteolytic enzyme- inactive form
- initial (partial) digestion of proteins
Gastric emptying
• Powerful contractions of gastric smooth muscle - Crushed, ground, mixed and liquefy the ingesta to
form chyme - chyme is forced through the pyloric canal into the
small intestine (gastric emptying) - 3 times/min in man; 5 to 6 times/min in dogs• Neural and hormonal control (enteric and vagus nerve);
receptors present in the duodenum
Stomach of horse
Gastric emptying
• rate of gastric emptying - strongly influenced by both volume and
composition of gastric contents• Liquid food faster movement (e.g. water) - unnecessary to crush or grind• Solid and large vol. of ingesta - take longer time• Solid and smaller amount stay long as less gastric reflex
Mechanism of delay in gastric emptying
• Sufficient delay time is necessary for adequate digestion of ingesta
• This is accomplished by 2 reflexes-• Enterogastric reflex (neural) - osmoreceptors in duodenum respond to hypertonic
contents (products of protein and C/H digestion; electrolytes)
- H+ receptors in duodenum respond to high H+ conc.• Enterogastrone reflex (endocrine) - Cholecystokinin – released from duodenum in response to
lipid entering the duodenum - GIP (gastric inhibitory peptide) released from jejunum in
response to lipid and C/H
To be continued to lecture 2Next week