unit i - digestion · digestion: is the breaking down of food into molecules small enough for the...
TRANSCRIPT
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UNIT I - DIGESTION Chapter 21
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OBJECTIVES
Core:• I can describe the structure and function of the digestive tract.
• I can outline the chemical digestion of the 3 main macromolecules.
• I can explain the absorption process and refer to relevant structures (villi).
• I can explain how the liver supports the digestive system.
Advanced:• I can explain homeostasis of blood sugar regulation.
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INTRODUCTION
Getting Their Fill of Krill
• Whales are one of the largest animals in the world, it takes an enormous amount of food to support a 72-ton humpback whale
These marine mammals eat small fishes and crustaceans called krill
Humpback whales strain their food from seawater using large plates called baleen, which they have on each side of their upper jaw act like a sieve
In a typical day, the whale’s digestive system will process as much as 2 tons of fish and krill
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OBTAINING AND PROCESSING FOODS Animals ingest their food in a variety of ways
Animal diets are highly varied, and include
- Herbivores, plant-eaters (cattle, gorillas, snails, sea urchins)
- Carnivores, meat-eaters (lions, hawks, spiders, snakes)
- Omnivores, eating both plants and other animals (crows, cockroaches, raccoons, humans!)
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ANIMAL FEEDING MECHANISMS
Suspension feeders: extract food particles suspended in the surrounding water (whales, clams, oysters, sponges!)
Substrate feeders: live on their food source and eat their way through it (caterpillars and worms)
Fluid feeders: obtain food by sucking nutrient-rich fluids from a living host, either plant or animals (Aphids, mosquitoes (female only) – males live off plant nectar!) Hummingbirds – benefit for their host
Bulk feeders: meaning they ingest relatively large pieces of food.
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21.2 – FOOD PROCESSING OCCURS IN FOUR STAGES
1. Ingestion
2. Digestions
3. Absorption
4. Elimination
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FOUR STAGES
Ingestion: The act of eating
Digestion: is the breaking down of food into molecules small enough for the body to absorb Typically occurs in two stages: mechanical
digestion and chemical digestion
Hydrolysis for chemical digestion, where water and enzymes are used to catalyze the reaction
Proteins, fats, and carbohydrates are too big to pass through the cell membrane therefore it must be broken down.
See chart polymers are broken down into monomers!
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FOUR STAGES
Absorption: the cells lining the digestive tract take up (absorb) the products of digestion like amino acids and simple sugars.
These nutrients enter into the blood to the body cells where they can be joined to make macromolecules of the cells or broken down further for energy.
Elimination: undigested material passes out of the digestive tract
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21.3 DIGESTION OCCURS IN SPECIALIZED COMPARTMENTS
Food vacuoles are digested in compartments which house hydrolytic enzymes
Animals have a variety of ways to digest their foods;
Sponges digest their food entirely in food vacuoles
Cnidarians and flatworms have gastrovascular cavities with a single opening
Most animals have a alimentary canal, a digestive tube with two openings
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ALIMENTARY CANAL
Food enters the mouth, pharynx, esophagus, crop, stomach(s), gizzards, intestine, and anus
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HUMAN DIGESTIVE SYSTEM
21.4 - The human digestive system consists of an alimentary canal and accessory glands The rhythmic muscle contractions of peristalsis which squeeze food toward the stomach along the alimentary canal
The pyloric sphincter: regulates the passage of food from the stomach to the small intestine
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DIGESTION OCCURS IN THE ORAL CAVITY
The teeth break up food, saliva moistens, and salivary enzymes begin the hydrolysis of starch
The tongue pushes the bolus of food into the pharynx
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THE PHARYNX
21.6 The food and breathing passages both open into the pharynx The swallowing reflex
Moves food from the pharynx into the esophagus, while keeping it out of the trachea
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CONNECTION
The Heimlich maneuver can save lives
The Heimlich maneuver: can dislodge food from the pharynx or trachea during choking
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PERISTALSIS
The esophagus squeezes food along to the stomach by peristalsis Peristalsis in the esophagus moves food into the stomach by using
muscles contractions from smooth muscle to create a wave and push the bolus to the stomach
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GASTRIC JUICES
The stomach stores food and breaks it down with acid and enzymes
Pepsin in the gastric juice begins the hydrolysis of protein
Gastic juice is made up of mucus and enzymes and strong acid
mixes with food to produce acid chyme
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GASTRIC JUICES
The gastric glands have three types of cells that secrete different components of the gastric juice
1. Mucous cells (dark pink) secrete mucous, which lubricates and protects the stomach lining
2. Parietal cells (yellow) secrete hydrochloric acid (HCl)
3. Chief cells (tan) secrete pepsinogen, an inactive form of the enzyme pepsin.
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PEPSIN
1. Pepsinogen and HCl are secreted into the lumen (cavity) of the stomach
2. The HCl converts the pepsinogen to pepsin
3. Pepsin then activates more pepsinogen in a chain reaction as a positive feedback loop
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REGULATION
Secreting pepsin in the inactive form, pepsinogen, protects the cells of the gastric glands
Mucus helps protect the stomach lining from both pepsin and acid
Cells in our gastric gland do not secrete gastric juice constantly, their activity is regulated by a combination of nerve signals and hormones
When you see, smell, or taste food, your brain signals your stomach to secrete gastric juice
When food is in your stomach, gastrin hormones are released in your bloodstream to secrete gastric juices
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REGULATION CONT’DA negative-feedback mechanism inhibits the secretion of gastric juices when the stomach contents become too acidic.
The acid inhibits the secretion of gastrin, thus gastric juices
Your stomach churns every 20s producing the acid chime which is a nutrient broth of digested food
GERD – gastroesophageal reflux disease (chronic heartburn)
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ACID CHYME
Pyloric sphincter helps regulate the passage of acid chime in squirts into the small intestine
This can take 2-6 hours to empty after a meal
An acid chime rich in fats slows the squirting down to allow for slower digestion and more digestive enzymes to be released
As you will see, there are other enzymes released from your gall bladder and pancreas to aid in digestion
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ULCERS
Bacterial infections in the stomach and duodenum are associated with ulcers from the bacteria Helicobacter pylori
They are tolerant of the low pH of the stomach and eat away and burrow into stomach linings.
Your white blood cells cause inflammation and your body can’t keep up with the loss of cells and replace them before a hole develops
This hole, or ulcer, can become very dangerous.
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21.11 – THE SMALL INTESTINE
The small intestine is the major organ of chemical digestion and nutrient absorption
The small intestine has a length over 6m and about 2.5cm diameter
Nutrients enter into the bloodstream through the small intestine with the aid of two glandular organs
The pancreas
The liver
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THE PANCREAS The pancreas produces a mixture of digestive enzymes and an alkaline solution rich in bicarbonate
The alkaline solution neutralizes the very acid chyme from the stomach
The major enzymes produced in the pancreas include;
Pancreatic amylase (maltose and other dissacharides)
Trypsin & Chymotrypsin
Nucleases & nucleosidases
Lipase
These enzymes are secreted into the small intestine, specifically the duodenum (first 25 cm)
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THE LIVERThe liver performs a wide variety of functions, including the production of bile.
Bile contains bile salts that emulsify fats
Increase surface area, which allows digestive enzymes to attack fat droplets easier
The gallbladder stores bile is until it is needed
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ENZYMES AND DIGESTION
Know the enzymes in the chart!
Lactase – digests milk sugar, children>adults
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PROTEIN DIGESTIONThe small intestine completes the digestion of proteins that began in the stomach.
The pancreas and the duodenum secrete hydrolytic enzymes that completely dismantle polypeptides into amino acids
The enzyme trypsin and chymotrypsin break polypeptides into small polypeptides
Aminopeptidases and carboxypeptidase split off one amino acid at a time
Dipeptidases hydrolyzes fragments of two or three a.a long
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THE SMALL INTESTINE STRUCTURE
Structurally, the small intestine is well suited for its task of absorbing nutrients.
Its surface area is huge ~300m2 (size of a tennis court)
It has a series of folds and projections that are circular in structure
These finger-like projections are called villi
Each of the epithelial cells lining a villus has many tiny surface projections called microvilli
These extend into the lumen of the small intestine which contributes to the high surface area
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THE SMALL INTESTINE CONT’D
Some nutrients are absorbed by simple diffusion; others are pumped against their concentration gradient into the epithelial cells
The small lymph vessel (yellow) and network of capillaries (red, purple, and blue) penetrate the core of each villus.
Fatty acids and glycerol are transported into the lymph vessel
Other absorbed nutrients, like amino acids and sugars pass into the capillaries.
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THE SMALL INTESTINE CONT’D
The capillaries that drain away nutrients from the villi converge into larger veins and eventually into a main vessel, the hepatic portal vein, that leads directly to the liver
The liver converts many of these nutrients into substances the body needs, like glycogen.
The liver also detoxifies any toxins ingested
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THE LARGE INTESTINE
The large intestine, also known as the colon, is 1.5m long and 5cm in diameter
There is a small ‘blind pouch’ called the cecum which is the start of the large intestine
There is also a finger-like extension called the appendix which houses white blood cells
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THE LARGE INTESTINE CONT’D
The main job of the large intestine is to absorb water
About 7L of fluid enters the lumen and approx. 90% is absorbed back into the blood and tissue fluids.
As the water is reabsorbed, the remains of the digested food become more solid and are called feces
Feces is mainly indigestible plant fibers and prokaryotes that live in the colon.
These bacteria, like E. coli are important as they help in digestion but produce important vitamins like biotin, folic acid, several B vitamins and vitamin K.
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21.17 – EIGHT ESSENTIAL AMINO ACIDS
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21.18
Vitamins and minerals
Are essential in the human diet
Most of these vitamins function as coenzymes
A healthy diet includes these 13 vitamins
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21.19 21.19 ESSENTIAL MINERALS ARE REQUIRED FOR MANY BODY FUNCTIONS
Minerals are inorganic nutrients that play a variety of roles
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