Huec 2010 Protein And Digestion

Front 1

The accesory organs are ________

Back 1

salivary glands, liver, gallbladder, pancreas

Front 2

The organs of the gastrointestinal tract are ___________

Back 2

oral cavity, pharynx, esophagus, sotmach, small intestine, large intestine

Front 3

a tubular passage that runs from the mouth to the anus that includes several organs that participate in the process of digestion

Back 3

gastrointestinal tract (GI)

Front 4

release a mixutre of water, mucus, and enzymes

Back 4

salivary glands

Front 5

produces bile, an important secretion needed for lipid digestion

Back 5

liver

Front 6

stores and releases bile, needed for lipid digestion

Back 6

gallbladder

Front 7

releases ________ juice that neutralizes chyme and contains enzymes needed for carbohydrate protein and lipid digestion

Back 7

pancrease

Front 8

mechanical breakdown, moistening, and mixing of food with saliva

Back 8

oral cavity

Front 9

propels food from the back of the oral cavity into the esophagus

Back 9

pharynx

Front 10

tranports food from the phaynx to the stomach

Back 10

esophagus

Front 11

muscular contractions mix food with acid and enzymes, causing the chemcial and physical breakdown of food into chyme

Back 11

stomach

Front 12

major site of enzymatic digestoin and nutrient absorption

Back 12

small intestine

Front 13

receives and prepares undigested food to be eliminated from the body as feces

Back 13

large intestine

Front 14

What are the functions of the GI tract and the Accessory organs?

Back 14

1. Digestion: the phsycial and chemical breakdown of food 2.Absorption: the transfer of nutrients from the digestive tract into the blood or lymphatic circulatory systems 3.elimination: the process whereby solid waste (feces) is formed and expelled from the body

Front 15

the amount of time between the consumption of food and its elimination as a solid waste

Back 15

transit time. it takes approximately 24 to 72 hours for food to pass from the mouth to anus

Front 16

Bands of smooth muscles called _______ act like one way valces regulating the flow of the luminal contents from one organ to the next

Back 16

sphincters

Front 17

What ar ethe four major tissues layers of the digestive tract?

Back 17

mucosa, submucosa, muscularis, and serosa

Front 18

the cavity inside a tublar structure in the body

Back 18

lumen

Front 19

a muscular band that narrows an opening between organs in the GI tract

Back 19

sphincter

Front 20

the lining of the gastrointestinal tract that is made up of epithelial cells

Back 20

mucoas (mucosal lining)

Front 21

produces secretions needed for digestion such as enzymes, hormones, and mucus. (secretions and protection)

Back 21

mucosa

Front 22

The digestive system produes and releases reffered to as GI secretions or digestive juices . Because mucosal cells are continuously exposed to harsh secretions within the GI tract, life span is 2 to 5 days. Once the mucosal epithelial cells wear out they are replaced with new ones. there fore mucosa has ______.

Back 22

high nutrient requirements

Front 23

substances released by organs that make up the digestive system that faciliate the process of digestion

Back 23

GI secretions, digestive juices

Front 24

a layer of tissue that lies between the mucosa and muscularis tissues

Back 24

submucosa

Front 25

contains a rich supply of blood vessels which nourish the inner mucosal layer and the outward layer, also lymphatic vessels which are filled with a fluid (lymph), and a network of nerves called --- plexus which regulates the release of GI secretions from cells making up the mucosal lining (communication)

Back 25

submucosa

Front 26

transports fluid away from body tissues and aids in the circulation of fats.

Back 26

lymph

Front 27

regulates the release of GI secretions from cells making the the mucosal lining(nerves sense things)

Back 27

submucosal plexus

Front 28

The layer of tissue in the fastrointestinal tract that consists of at least two layers of smooth muscle

Back 28

muscularis

Front 29

consists of two smooth layers of muscle which are organized as an outer longitudinal layer and an inner circular layer. & located between the two layers is the myenteric plexus

Back 29

muscularis

Front 30

a network of nerves that control the contraction and relaxation of the muscularis

Back 30

myenteric plexus

Front 31

the contraction and relaxation of _____ promotes mixing of food mass with digestive secretions and keeps food moving through the entire length of the GI tract. MOVEMENT

Back 31

muscularis

Front 32

connective tissue that encloses the gastrointestinal tract protection!

Back 32

serosa

Front 33

PROTECTION. secretes a fluid that lubricates the digestive organs, preventing them from adhering to one another. In addition much of the GI tract is anchored within the abdominal cavity by mesentery

Back 33

serosa

Front 34

a membrane that is concontinuous with the serosa

Back 34

mesentery

Front 35

How is it that the small intestine size can increase surface area 400 time that of a tube?

Back 35

The inner lining of the small intestine (MUCOSA) is arranged in large pleated folds that face inward, toward the luman of the small intestine. The folds are covered with tiny finger like projections called villi. Each villi consists of hundreds of absorptive epithelial cells known enterocytes. The luminal surface of each enterocyte is covered with thousands of microvilli that comprise the absorptive surface of the small intestine (brush boarder). Each villus contains a network of capillaries and a lymphatic vessel called a lacteal which together circulate absorbed nutrients away from the small intestine.

Front 36

mixing and propulsive movements of the gastrointestinal tract cause by contraction and relaxation of the muscularis

Back 36

GI motility

Front 37

What are the two types of movements in the GI tract?

Back 37

segmentation and peristalsis

Front 38

a muscular movement in the gastrointestinal tract that moves the contents back and foth within a small region; mixing movement, involves only circular muscles contracting and relaxing

Back 38

segmentation

Front 39

waves of muscular contractions that move materials in the GI tract in a forward direction; propulsive movements, longitudinal and circular muscles .

Back 39

peristalsis

Front 40

increases the contact between food particles and digestive secretions

Back 40

segmentation

Front 41

involes rhythmic wave like muscle contraction that propel food along the entire length of the GI tract. The contraction of the circular msucles behind the food mass causes the longitudinal muslces to shorten. When the longitudinal muscles lengthen the food is propelled forward

Back 41

peristalsis

Front 42

the digestive juices are important for digestion and protection of the GI tract, and include __________

Back 42

water acid electrolytes mucus salts enzymes bicarbonate saliva bile

Front 43

forms a protective coating that lubricates the mucosal lining

Back 43

mucus

Front 44

biological catalysts that faciliate chemical reactions that break down complex food particles; more specifically catalyze hydrolysis reactions which break chemical bonds by adding water, as a result macromolecules such as starch and protein are broken down into smaller components

Back 44

digestive enzymes

Front 45

biological catalysts that faciliate chemical reaction tha tbreak chemical bonds by the addition of water(hydroysis) resulting in the breakdown of large molecules into smaller components

Back 45

digestive enzymes

Front 46

_____ most of which is water are released daily into the lumen of the GI tract

Back 46

7 liters of secretions

Front 47

GI motility and the release of GI secretions are carefully regulated by _________

Back 47

neural and hormonal signals

Front 48

What do the the three regulatory control system of the GI tract do?

Back 48

these involuntary regulatory activites ensure that complex food particles are physically and chemically broken down and that the food mass moves along the GI tract at the appropriate rate.

Front 49

What are the three regulatory control system of the GI tract?

Back 49

enteric nervous system, central nervous system, and enteric endocrine system .

Front 50

_______ and _______ provide neural contraol

Back 50

enteric nervous system and central nervous system

Front 51

_______ provides hormonal control

Back 51

enteric endocrine system

Front 52

___________ always refers to the intestine

Back 52

enteric

Front 53

source is mucosal cells of the GI tract; protects and lubricates the GI tract

Back 53

mucus

Front 54

source is salivary glands; moistens food helps form the bolus favilitates taste aids in swallowing chemically breaks down nutrients via enzymes

Back 54

saliva

Front 55

source is salivary glands, stomach, small intestine and pancreas; chemically break down nutrients

Back 55

enzymes

Front 56

source is G-cells of gastric pits and enteric endocrine cells of the small intestine; provide communication and regulate GI motility and release of GI sercretions

Back 56

hormones

Front 57

made by the liver, stored and released from the gallbladder; enables lipid glodules to disperse in water

Back 57

bile

Front 58

source is pancreas; provides enzymes needed for the chemical breakdown of nutrients and neutralizes chyme

Back 58

pancreatic juice ( contains bicarbonate and enzymes)

Front 59

source is exocrine cells of the gastric pits(mucus-secreting cells, parietal cells, and cheif cells); provides enzymes needed for the chemical breakdown of food, HCL is needed for forming chyme and activating some enzymes, intrinsic factor needed for absorption of vitamin B12

Back 59

gastric juice( contains hydrochloric acid, enzymes, water, and intrinsic factor)

Front 60

The GI tracts own local nervous system is known as __________

Back 60

enteric nervous system

Front 61

neurons located within the submucoas and muscularis layers of the digestive tract

Back 61

enteric nervous system

Front 62

receives information from sensory receptors within the GI tract (chemoreceptors and mechanoreceptors)

Back 62

enteric nervous system

Front 63

detect changes in the chemical composition of the luminal contents

Back 63

chemoreceptor

Front 64

detect stretching or digestion in the walls of the GI tract

Back 64

mechanoreceptors

Front 65

Information from chemoreceptor and mechanoreceptor is relayed to the enteric nervous system which responds by communicating with ___________ who then carry out the appropriate response to help digest food. Such as an increase in peristalsis or the release of digestive secretions.

Back 65

a variety of muscles and glands

Front 66

consists of the brain and spinal cord, which receive and respond to sensory stimuli from the Gi tract.

Back 66

central nervous system

Front 67

How can sensory and emotional stimuli affect GI functions?

Back 67

The neural network connecting the central and enteric nervous sytems keep the GI tract and the brain in close communication

Front 68

hormones secreted by the mucosal lining of the GI tract that regulate GI motility and secretion

Back 68

enteric endocrine system

Front 69

________ contains hormone producing cells, the hormones produced by these cells play an imporatnt communicative role in the proess of digestion

Back 69

enteric endocrine system

Front 70

________ act as chemical messengers are released into the blood inresponse to chemical and physcial changes in the GI tract.

Back 70

enteric hormones

Front 71

The enteric hormones communicates information to other organs altering them of the _______

Back 71

arrival of food

Front 72

_____ also influence the rate at which food moves through the GI tract (motility) and the release of GI secretions

Back 72

enteric hormones

Front 73

communicate with appetite centers in the brain- influences desire to eat.

Back 73

enteric hormones

Front 74

The four major enteric hormones are __________

Back 74

gastrin, secretin, cholecystokinin, and gastric inhibitory protein

Front 75

Recall that the nervous system receives and transmits information via electrical impulses between nerve cells, where as the endocrine system communicates via _________ called _____ in the blood

Back 75

chemical messangers, hormones

Front 76

the response of the central nervous system to sensory stimuli such as smell sight and taste that occurs before good enters the GI tract characterised by increased GI motility and release of GI secretions

Back 76

cephalic phase

Front 77

the phase of digestion stimulated by the arrival of food into the sotmach characterized by increased GI motility and release of GI secretions

Back 77

gastric phase

Front 78

the phase of digestion when chyme enters the small intestine, characterized by both a decrease in gastric motility and secretion of gastric juice

Back 78

intestinal phase

Front 79

What are the 3 phases of digestion?

Back 79

cephalic gastric and intestinal phase

Front 80

begins even before good enters the mouth; the thought smell and sight of food sitmulate the central nervous system.In response to the anticipation of food, neural signals stimulate GI motility and the release of digestive secretions "WAKE UP Call"

Back 80

cephalic phase

Front 81

begins with the arrival of food in the sotmach. the release of digestive secretions and GI motility increase even further, preparing the sotmach. By the time the food reaches the small intestine, it has undergone physical and chemical change

Back 81

gastric phase

Front 82

in response to hormonal signals from the small intestine motility and the relase of digestive secretion in the sotmach decrease. This slows the release of digestive secretions in the small intestine

Back 82

intestinal phase

Front 83

digestion acutally beings with chewing better known as ________

Back 83

mastication

Front 84

presence of food in the mouth stimulate the salivary glands to release _____

Back 84

saliva

Front 85

consists of water mucus digestive enzymes and antribacterial agents

Back 85

saliva

Front 86

What are the taste buds?

Back 86

basic is salty, sour, sweet, and bitter. addtional is umami

Front 87

a compound found in the seasoning MSG delivers an additional taste sensation called _____

Back 87

umami

Front 88

When food is consumed ________ and __________send neural signals to the brain. Together these signals enable the brain to distinguish the different flavors

Back 88

gustatory taste cells and olfactory smell cells

Front 89

_______ in particular ahve a profound effect on our ability to taste food accounting for approximately 80% of taste

Back 89

olfacotory cells

Front 90

made of muscle assists in cheming and sallowing manipulates the food mass pushing it up asgainst the hard palate, before swallowing it directs the bolus to the back of the mouth known as the pahrynx

Back 90

tongue

Front 91

soft rounded mass of chewed food in the mouth

Back 91

bolus

Front 92

the shared space between the mouth and the esophagus that connects the nasal and oral cavities the last voluntary part of digestion.

Back 92

pharynx

Front 93

Once the blous reaches the __________ the involuntary phase of swallowing begins

Back 93

pharynx

Front 94

During the ____ the soft palate rises blocking the entrance to the nasal cavity. This helps guid the bolus into the correct passageway - ____________

Back 94

the esophagus

Front 95

The movement of the soft palate pulls the larynx upward, causing the ______ to cover the trachea.

Back 95

eppiglottis

Front 96

the airway leading to the lungs

Back 96

trachea

Front 97

diffuculty swallowing

Back 97

dysphagia

Front 98

As the bolus moves past the epiglottis it enters a narrow muscular tube that lead to the stomach

Back 98

esophagus

Front 99

The esophagus is lubricated and protected by a thin layer of ____ which facilitates the passage of good

Back 99

mucus

Front 100

forms a juncture between the esophagus and th stomach and remains contracted to prevent the contents of the stomach from re enetering the esophagus

Back 100

gastroesophageal shincter

Front 101

As the bolus gets closer _____ signal the GES to relax long enough for the bolus to pass into the sotmach

Back 101

nerves

Front 102

the tounge pushes the bolus of the food against the hard palate. Next the tongue pushes the bolus against the soft balate which triggres the swallowing response

Back 102

voluntary phaseof swallowing

Front 103

the soft palate rises which prevents the bolus from entering the nasal cavity. The eppiglotis covers the trachea blocking the opening to the lungs. The bolus enter the esophagus and is propelled toward the sotmach by peristalsis

Back 103

involuntary pahse of swallowing

Front 104

circular muscle that regulates the flow of food between the stomach and the duodenum

Back 104

pyloric sphincter

Front 105

What are the three regions of the stomach?

Back 105

fundus the body and the antrum

Front 106

__ is the top portion of the stomach that extend upward above the esophagus

Back 106

fundus

Front 107

antrum also called = ____

Back 107

pyloric reigion

Front 108

______ is the first portion of the small intestine

Back 108

duodenum

Front 109

____ pertains to stomach

Back 109

gastric

Front 110

What are the three important functions of the stomach?

Back 110

1. temporary storage of food 2. production of gastric secretoins 3. mixing of food with gastric secretions

Front 111

By the time the food leaves the stomach, the bolus has been transformed into a semiliquid paste called ___

Back 111

chyme

Front 112

As the food enters the stomach the walls can expands to increase its volume to _______ by rugea

Back 112

1 to 2 quarts

Front 113

folded convoluted pleats of the stomach allowing the walls to stretch and hold 1 to 2 quarts more than its normal size

Back 113

rugae

Front 114

pancreatic enzyme one of the most abundate neuropeptide hormones produced in your system

Back 114

cholecystokinin

Front 115

The stretching of the sotmach walls trigger _______ to signal the brain that the sotmach is becoming full

Back 115

mechanoreceptors

Front 116

Within the sotmach lining there are holes that penetrate deep into the mucosal layer and form sturctures called _______

Back 116

gastric pits

Front 117

invaginations of the mucosal linigng of the stomach that ocntain specialezied endocrine and exocrine cells

Back 117

gastric pits

Front 118

Gastric pits contain exocrine and endocrine cells that produce and release _______

Back 118

digestive secretions and enzymes

Front 119

_________ such as parietal cells, chief cells, and mucus cells release their sectrions into ducts that empty directly into the stomach

Back 119

exocrine cells

Front 120

gastric secretions are made up of ________

Back 120

water, HCL, digestive enzymes, mucus, and intrinsic factor

Front 121

______ is needed for vitamin B12 absorption

Back 121

intrinsic factor

Front 122

At the base of the gastric pits are ______________; These cells, called G cells, release their secretion into the blood

Back 122

hormone producticing endocrine cells

Front 123

______ forms the gastric mucosal barrier

Back 123

exocrine cells

Front 124

The release of gastric secretions or gastric juice is regulated by the hormone ______

Back 124

gastrin

Front 125

hormone secreted by endocrine cells that stimulates the production and release of gastric juice

Back 125

gastrin

Front 126

The _______ release gastrin in response to the presence of food in the stomach, and to the lesser extent alcohol and caffine.

Back 126

G-cells

Front 127

Specifically gastrin stimulates the release of HCL and intrinsic factor from the ___________ and pepsinogen from the _________

Back 127

parietal clels and chief cells

Front 128

____ dissolves food particles, destroys bacteria that may be present in food, and provides an optimal acidic environment (ph 2) for digestive enzymes to function

Back 128

HCL

Front 129

____ an inactive enzyme is converted to its active form ___, when exposed to the acidic gastric juice. Once activated it begins the enzymatic breakdown of protein

Back 129

pepsinogen, pepsin

Front 130

The exocrine cells release a thin watery mucus which forms a protective layer call the _________ which prevents the acidic gastric juice from damaging the stomach lining

Back 130

gastric mucosal barrier

Front 131

Without the gastric mucosal barrier the mucosal lining can not withstand its harsh acidic enviornment and will result in ______ and ________ - this is a condition known as _________

Back 131

inflammation & gastric ulcer; gastroesophageal reflux disease (ACID REFLUX)

Front 132

results when the unprotected lining of the esophagus is repeadedly exposed to the gastric juices

Back 132

GERD - gastroesophageal reflux disease

Front 133

The stomach has 3 layers of smoothi muscle : ________

Back 133

circular diagonal and longitudinal

Front 134

The powerful muscles of the stomach generate a forceful churning actio; The stength of these muscle conractions increases under the influence of the hormone ______.

Back 134

gastrin

Front 135

Within 3 to 5 hours of ingestion, the food is mixed with the gastric juices, this results in ____; a soupy paste which is then pushed towrad the narrow opening of the pyloric sphincter.

Back 135

chyme

Front 136

With each peristalic wave less than a teaspoon of chyme is pushed through the __________ at a time; the remaining chyme remains moving back and forth being continrually mixed

Back 136

pyloric sphincter

Front 137

exocrine cells within the gastric mucosa that secrete HCL and incrinsic factor

Back 137

parietal cells

Front 138

exocrine cells in the gastric mucosa that produce the protein digesting enzyme pepsin

Back 138

chief cells

Front 139

the rate and process by which food leaves the stomach and enters the small intestine

Back 139

gasgtric emptying

Front 140

hormone produced by endocrine cells lining the small intestine that controls GI motility; also known as _____ _____ peptide

Back 140

gastric inhibitory proein

Front 141

What are the factors that influence the rate of gastric emptying?

Back 141

volume, consistency, and composition

Front 142

What are the contributing factors of GERD?

Back 142

eatin glarge portions of foods, lying down after eating, certain foods can be triggers, overweight, smoking, tight fitting clothes, gestational hormonal changes, nelarged uterus during pregnancy

Front 143

increase the force and frequency of peristaltic contractions

Back 143

volume

Front 144

due to size of pyloric sphincter it takes much longer for solids to pass through to the small intesitne

Back 144

consistency

Front 145

the presense of fats can cause the small intestine to release a hormone called Gastric inhibitory protein which slow the rate of gastric emptying down to allowing the small intestine to prepare for the task of fat digestion

Back 145

nutrient composistion of chyme

Front 146

the presence of fat stimulates the small intestine to release this hormone to slow the rate of gastrivc emptying allowing the small intestine to prepare for fat digestion

Back 146

gastric inhibitory protein

Front 147

The small intestine can also influence the rate of gastric emptying. Every day the duodenum receives about 10 quarts of ingested food drinks saliva gastric juice, etc. The smallintestine can only process a small amount at a time. To prevent the small intestine from becoming over whelmed by too much chyme, ________ and _______- inhibit or slow the rate of gastric emptying. When the small intestine is ready to receive more chyme the inhibity reponse is turned off.

Back 147

neural or hormonal responses

Front 148

a condition caused by the weakening of the gastroesophageal sphincter, which enables gastric juices to reflux into the esophagus cuasing irritation to the mucosal lining

Back 148

GERD; gastroesophageal reflux disease

Front 149

the presnece of irritation and or erosion of the musocal linigng in the stomach duodenum or esophagus

Back 149

peptic ulcer

Front 150

The ______ is the primary site of chemical digestions and nutrient absorption.

Back 150

small intestine

Front 151

What are the 3 regions of the small intestine ?

Back 151

duodenum the jejunum and the ileum

Front 152

The mid section of the small intestine, located between the duodenum and the ileum

Back 152

jejunum

Front 153

the last segment of the small intestine that comes after the jejunum

Back 153

ileum

Front 154

the duct that trasports secretions fromt he liver, pancreas, and gallbladder into the duodenum

Back 154

common bile duct

Front 155

the sphincter that regulates the passage of secretions from the common biole duct into the duodenum

Back 155

sphincter of oddi

Front 156

small finger like progections that cover the inner surface of the small intestine

Back 156

villi

Front 157

epithelial cells that make up the surface of each villus

Back 157

enterocytes

Front 158

hairlike projections of the surface of enterocytes

Back 158

microvilli

Front 159

the absorptive surface of the small intestine made up of thousands of microvilli that line enterocytes

Back 159

brush border

Front 160

The duodenum first receives chyme from the stomach through pyloric sphincter and also receives secretions from the gallbladder and pancreas from the common bile duct which is regulated by the _______

Back 160

sphincter of Oddi

Front 161

The pacreatic juice is released into the pracreatic duct which eventually joins the _________ which already contains secretions from the gallbladder

Back 161

common bile duct

Front 162

______ regulates The flow of pancreatic juice and bile into the small intestine and is located at the juncture of the common biole duct and the duodenum

Back 162

sphincter of Oddi

Front 163

The inner lining of the small intestine, the mucosa and submucosa, are arraged in circular pleated folds that face inward towards the lumen of the small intestine. Each fold is cover with villus which is made of thousards of absorptive epithial cells called enterocytes. The luminal surace of each enterocyte is covered with microvilli that comprise the absorptive surface of the small intestine called the ___________/.

Back 163

brush boarder

Front 164

The structure of the brush boarder create an area that is about _______ folds lager than a simple tube

Back 164

600

Front 165

The brush boarder of the small intestine thus provides an enormus surface area where nutrient digestion and absoprtion take place. Each villus contains a network of cappilaries and lyphatic vessel called _____ ; which together circulate absorbed nutrients away from the small intestine.

Back 165

lacteal

Front 166

As in the stmoach, the lining of the small intestine cotain hormone producing __________

Back 166

endocrine cells

Front 167

The hormone producint endocrine cells of the small intestine release the ____________, and the _____ in response to conditions within the small intestine

Back 167

enteric hormones secretin, and gastric inhibitory protein

Front 168

The eneteric hormones sectretin and gastric inhibitory protein of the small intestine coordinate ________________.

Back 168

the release of secretions fomr the pancreas and gallbladder, the relaxation of sphincters, and GI motility

Front 169

The actions of __________ ensure that digestion and nutrient absorption of the small intestine aare rapid and effiecent

Back 169

enteric hormones

Front 170

a lyphatic vessel found in an intestinal villus

Back 170

lacteal

Front 171

a hormone secreted by the duodenum that stimluates the rlease of sodium bicarbonate and nezymes from the pancrease

Back 171

secretin

Front 172

hormone produced by the duodenum that stimlates the release of enzymes from the pancrease and stimulates the gallbladder to contract and release bile

Back 172

cholescystokinin

Front 173

produced by G cells in the stomach mucosa; stimulated for release by food in the stomach, stetching of the sotmach walls, alcohol, caffine, cephalic stimuli(smell/taste); major activities of ______ are stimlates gastric motility, stimulates sectrion of gastric juice, increases gastric emptying

Back 173

the enteric hormone gastrin

Front 174

produced in the duodenal mucosa; stimulated by the arrival of chyme into the duodenum; major activities : inhibits gastric motility, inhibits sectrion of gastric juice, stimluates release of pancreatic juice containing sodium bicarbonate and enzymes

Back 174

the enteric hormone secretin

Front 175

produced in theduodenal mucosa; stimulated by the arrival of partially digested protein and fat into the duodenum; major activities are stimulate gallbladder to contract and release bile, and sitmluates the release of pancreatic enzymes

Back 175

the enteric hormone cholecystokinin

Front 176

produced in the duodeneal mucosa; stimulated by the arrical of fat and glucose into the duodenum; major activities are inhibiting gastric motility and inhibiting secretion of gastric juice

Back 176

the enteric hormone gastric inhibitory protein

Front 177

To help prevent damage, the arrival of chyme in the small intestine stimulates the release of the enteric hormon _________; which signals the pancrease to release pacreatic juice - an alkaline solution consistine of water, sodium bicarbonate, and various enzymes needed for digestion

Back 177

enteric hormone secretin

Front 178

The ______ within the pancreatic juice is what quickly neutralizes chyme as it enters the duodenum further protecting the lining of the small intestine

Back 178

sodium bicarbonate

Front 179

pacreatic sectreions that contain bicarbonate and enzymes needed for digestion

Back 179

pacreatic juice

Front 180

a fluid made by the liver and stored and released from the gallbladder that contains bile salts, cholesterol, water,and bile pigments

Back 180

bile

Front 181

a pigment that gives bile its characteristic yellowish green color

Back 181

bilirubin

Front 182

To make it easier to store, the gallbladder concentraes bile by removing as much as ________

Back 182

90% of water

Front 183

Fats and other tpes of lipids are not soluble in the water environment of the small intestine and are therefore more difficult to digest and absorb. Because of this the presence of fat-containing chyme in the small intestine signals the relase of _________ from the endocrine cells in the mucosal lining of the duodenum

Back 183

the enteric hormone cholesyctsokinin

Front 184

_______ causes the gallbladder to contract, empyting its contents inot the common bile duct; the bile released from the common bile duct emulsifies large globules of fat into smaller droplets

Back 184

CCK

Front 185

What is the role of the gallbladder in digestion?

Back 185

Bile is made in the liver and is transported to the gallbladder and stored. When the gallbladder contracts bile is released into the cystic duct. The cystic duct joins the common bile duct . Bile aids in lipid digestion by enabling large lipid globuels to disperse in the watery enviornment of the small intestine. After aiding in lipid digestion the bile constituents are reabsorbed from the ileum and returned to the liver via the bepatic portal vien. The liver uses these constiutents to resynthesize bile which is then stored in the gallbladder.

Front 186

Role of bile in digestion?

Back 186

made in the liver, consists of cholesterol, bilesalts, and bilrubin; transported to gallbladder and stored. CCK stimulates the gallbladder to contract releasing bile to disperse fat blodules into smaller droplets assiting with lipid digestion, this it is reabsored through the ileum and returned to the liver via the hepatic portal vein

Front 187

_______ are released into the duodenum via the common bile duct in reposnse to the hormon CCK.

Back 187

pancreatic enzymes

Front 188

_________ are made in the epithelial cells of the brush border

Back 188

intestinal enzymes

Front 189

Btoh intestinal and pacreatic enzymes facilitate the chemical brekadown of nutrients into their smaller subunits by ___________

Back 189

hydrolysis

Front 190

________ takes place in the lumen of the small intestine, along the brush border surface of the enterocytes and within the enterocytes.

Back 190

enzymatic digestion

Front 191

The transfer of nutrients into the enterocytes, also called ___________, takes place by passive and active transport mechanism: facilitated diffusion, simple diffusion, carrier mediated actie transport, and lesser extend endocytosis

Back 191

nutrient absorption

Front 192

The stomach has a very minor role in nutrient absorption- only ____ and ______ are absorbed by the stomach

Back 192

water and alcohol

Front 193

Most nutrients are absorpbed along the _______ of the small intestine

Back 193

brush boarder surface

Front 194

Once absorbed from the small intestine, nutrients enter either the ________ or __________

Back 194

blood or lymphatic circulatory systems

Front 195

What happens in absorption across the brush boarder?

Back 195

The sweeping action of the microvilli trap and pull nutrients towards the enterocytes ( however the transfer of nutrients from the lumen of the Small intestine and into the enterocytes is only the 1st step) To enter the blood/ lymph nutrients also cross basolateral membrane (cell membrane that faces away from the lumen) There for it includes entry into and out of the enterocytes

Front 196

The excretion of excess nutrients from the body is a regulatory step that protects the body against ________

Back 196

nutrient toxicity

Front 197

the extent to which nutrients are absorbed into the blood or lymphatic system

Back 197

bioavaliablilty

Front 198

The intestine and the liver have a unique circulatory arragnement called _________

Back 198

hepatic portal circulation

Front 199

Water-soluble nutrients (carbohydrates, protein, minerals, and some vitamins and lipids) absorbed from the small intestine are circulated directly to the liver via hepatic portal vien. This gives the liver first acess to the ___________.

Back 199

nutrient rich blood leaivng the small intestine

Front 200

Nutrients taken up by the liver can be _________ or __________. The liver also release nutrients into the blood which circulates them to other parts of the body

Back 200

stored or can undergo metabolic changes

Front 201

Unlike the water soluble nutrients most lipids cannot easily enter the blood capilaries. Instead the ______ which is more permeable to these substances than are blood capillaires takes up lipids and circulates them away from the GI tract in the lymph. This circulatory route initially bypasses the liver enventuall emptying into the blood at the thoracic duct in the neck region.

Back 201

lacteal

Front 202

an autoimminue response to the protein gluten that damages the absorptive surface of the small intestine; also called gluten sensitive enteropathy

Back 202

celiac disease

Front 203

a protein found in ceral grans such as wheat rye barely and posibly oats

Back 203

gluten

Front 204

an immune response that results in the destruciton of normal body cells

Back 204

auto immune diease

Front 205

the major duct of the lymphatic system; releases lymph into the blood at the subclavian vein

Back 205

thoraic duct

Front 206

What are the 3 main functions of the large intestine?

Back 206

aborption of fluids and electrolytes, microbial action, and storage and elimination of solid waste(feces)

Front 207

the pouch that marks the first section of the large intestine

Back 207

cecum

Front 208

a small finger like appendage attached to the ceum

Back 208

appendix

Front 209

the sphincter that separates the ileum from the cecum and regulates the flow of material between the small and large intestines

Back 209

ileocecal sphincter

Front 210

the portion of the largeintestine that carries material from the ceum to the rectum

Back 210

colon

Front 211

____ are substances that produce charged particles or ions when dissolved in fluids

Back 211

electrolytes

Front 212

the lower portion of the large intestine between the sigmoid colon and the anal canal

Back 212

rectum

Front 213

interal and external sphincters that regulate the passage of feces through the anal canal

Back 213

anal sphincters

Front 214

slow muscualr movements that move the colonic contents back and forth and that help compact the feces

Back 214

haustral contractions

Front 215

bacteria that reside int he large intestin

Back 215

microfloria, microbiota

Front 216

Peristalisis in the large intestine is low compared to the other regions of the GI tract. Instead nonpropulsive movements called ___________, create a mixing motion that exposes the colonic contents to the absorptive(mucosal) lining of the colon.

Back 216

haustral contractions

Front 217

Water and electrolytes are absorbed as material passes through the various regions of the colon. POnce extracted water and electroles are circulated away from the GI tract the blood for use by the body.

Back 217

true

Front 218

The colons optimal pH, sluggish heaustral contractions and lack of antimicrobial secretions present ideal contions for bacteria to ________

Back 218

glow and flourish

Front 219

The natural microbial population, __________, is important for a healthy colinic ecosystem

Back 219

microflora or microbiota

Front 220

the ________ break down undigested food residue that consists mostly of fibrous plant material and also produce vitmain K, limited amounts of certain B vitamins, and some small lipids.

Back 220

microflora and microbiota

Front 221

The nutrients produced by the intestinal bacteria are absorbed into __________

Back 221

the blood.

Front 222

The ________ help protect us from infection by competing with pathogenic bacteria for limited resoures (nutrients and space) in the lagre intestine

Back 222

nautral microbiota

Front 223

______ is one of the most common GI disorders; people experience extreme discomfort such as abdominal cramping bloating diarrhea and or constipation. GI disturbacnes associated with this may be related to muscle spasms brought on by disordered GI motility. Speculation that sufferers may have a hypersensitve GI tract which overreacts to stimlu. Emotional stress can be a contributing factor. May be treated with antispasmodic medication

Back 223

idrritable bowel syndrome (IBS)

Front 224

a group of disorders including ulcerative colitis and crohn's disease that are characterized by inflammation of the lining of the gastrointestinal tract. Chrons disease affects the lower portion of the small intestine(ileum) and ulcertive colitis tends to affect the large intestine. Crohns disease can effect deeper layers of the intestinal wall leading to the formatin of scar tissue. Diagnosed by a colonoscopy that involves the insertion of a small scope through the anus allowing the doctor to inspect the walls for inflammation or ulcers and a biospy (tissue sample) can also be come at this time. classified as an autoimmune disease. Researchers believe that antibodies trigger an inflamatory response in the GI tract which is the cause. These antibodies may result from exposure to virus or bacteria. flareups can cause diarrhea fatigue weight loss abdominal pain diminished appetite and at some points rectal bleeding. this can also inrease a person risk of colon cancer

Back 224

inflammatory bowel disease (IBD)

Front 225

serves as a holding chamber for feces

Back 225

rectum

Front 226

responsible for ability to control going to the bathroom

Back 226

internal and external anal sphincters

Front 227

Significant accumulation of feces causes the rectum wall to become distended which in turn stimulates the _________, resulting the muscular contractions and the elimination of fecal waste from the body.

Back 227

enteric stretch receptors

Front 228

the expulsion of feces from the body through the rectum and the anal canal

Back 228

defectation

Front 229

by ________ the external anal sphincter feces are able to be expelled fromt the body

Back 229

relaxing

Front 230

chronic conditions such as ulcerative coltitis and Crohn's disease that cause inflammation of the lower GI tract and large intestine

Back 230

inflammatory bowel disease

Front 231

a condition that typically affects the lower GI tact causing abdominal pain muscle spasms diarrhea and or consitpation

Back 231

irritable bowel syndrome

Front 232

foods and dietary supplements that contain live bacteria

Back 232

probiotic foods

Front 233

indigestible food sthat sitmluate the growth of bacteria that anturall resid ein the large intestine

Back 233

prebiotic foods

Front 234

contain live bacterial cultures that increase the population of specific strains of non pathogenic bacteria in the colon

Back 234

probiotic foods

Front 235

What are sources of probiotic bacteria?

Back 235

some supplements(not always good), cultured dairy products(yogurt, buttermilk, sour cream, and cottage cheese)

Front 236

promote the growth of non pathogentic bacteria and are found mainly in carbohydrates such as dietary fiber

Back 236

prebiotic foods

Front 237

Because ______ can resist digestion, it passes into the colon and provides a source of nourishment for the microflora

Back 237

dietary fiber

Front 238

Dietary fiber is found in what???

Back 238

whole grains, cereals, fruits, vegetables, and legumes.

Front 239

Together probiotic and prebotic foods help ___________

Back 239

maintain a well colonized microbioal population int he large intestine providing an important defense against pathogenic bacteria, and also microflora produce many substances are likely benefical to our health

Front 240

nitrogen containing macronutrient made fom amino acids

Back 240

proteins

Front 241

joined together by peptide bonds to form hundered of thousands of proteins

Back 241

amino acids

Front 242

chemical bond that joins amino acids

Back 242

peptide bonds

Front 243

Proteins are classified based on the number of ________

Back 243

amino acids

Front 244

What are the 4 classifications of protein?

Back 244

dipeptides, tripeptides,oligopeptides, polypeptides

Front 245

In total the human body needs ___ different amino aicds

Back 245

20

Front 246

the nitrogen containing compoenent of the amino acid

Back 246

amino group

Front 247

process of selective removal

Back 247

filtration

Front 248

A fluid, found in lymphatic vessels, that is derived from tissue fl

Back 248

lymph

Front 249

An enclosed canal that circulates lymph

Back 249

lymphatic duct

Front 250

A circulatory system made up of vessels and lymph that flows from organs and tissues, drains excess fluid from spaces that surround cells, picks up dietary fats from the digestive tract, and plays a role in immune function

Back 250

lymphatic system

Front 251

A type of cell in the immune system that produces antibodies that attack foreign cells

Back 251

lymphocyte

Front 252

white blood cell that is part of the body’s immune defense

Back 252

macrophage

Front 253

Tubules in the kidneys that filter waste materials from the blood that are later excreted in the urine

Back 253

nephrons

Front 254

the fluid portion of the blood

Back 254

plasma

Front 255

Blood vessels that transport oxygen-poor blood from the right side of the heart to the lungs

Back 255

pulmonary arteries

Front 256

The division of the cardiovascular system that circulates deoxygenated blood from the heart to the lungs, and oxygenated blood from the lungs back to the heart.

Back 256

pulmonary circulation

Front 257

Blood vessels that transport oxygen-rich blood from the lungs to the heart

Back 257

pulmonary veins

Front 258

The cycle of reuptake and return of materials after having once been removed

Back 258

resorption

Front 259

The division of the cardiovascular system that begins and ends at the heart and delivers blood to all the organs except the lungs.

Back 259

systemic circulation

Front 260

A taste, in addition to the four basic taste components, that imparts a savory or meatlike taste

Back 260

umami

Front 261

Ducts that carry urine from the kidneys to the bladder.

Back 261

ureters

Front 262

The duct that carries urine from the bladder to the outside of the body.

Back 262

urethra

Front 263

The organ that collects urine.

Back 263

urinary bladder

Front 264

Relaxation of the smooth muscles inside a blood vessel; increases the diameter of the vessel.

Back 264

vasolidation

Front 265

Small blood vessels that branch off from veins

Back 265

venuels

Front 266

The passage of nutrients through the lining of the GI tract into the blood or lymphatic circulation

Back 266

absorption

Front 267

Small blood vessels that branch off from arteries.

Back 267

arteriols

Front 268

The organs that filter metabolic waste products from the blood and play a role in maintaining blood volume.

Back 268

kidneys

Front 269

A protein important in regulating fluid balance between intravascular and interstitial spaces.

Back 269

albumin

Front 270

Nutrient composed of a central carbon bonded to an amino group, carboxylic acid group, and a side-chain group (R-group).

Back 270

amino acid

Front 271

The nitrogen-containing component of an amino acid.

Back 271

amino group

Front 272

A protein, produced by the immune system, that helps fight infection.

Back 272

antibody

Front 273

Edema that occurs in the abdominal cavity.

Back 273

ascites

Front 274

The first step in protein synthesis in which the cell receives a signal to produce a protein.

Back 274

cell signaling

Front 275

A strand of DNA in a cell’s nucleus.

Back 275

chromosome

Front 276

A food that contains all the essential amino acids in relative amounts needed by the body.

Back 276

complete protein source

Front 277

The removal of an amino group from an amino acid.

Back 277

deamination

Front 278

The alteration of a protein’s three-dimensional structure by heat, acid, enzymes, or agitation.

Back 278

denaturation

Front 279

The buildup of fluid in the interstitial spaces due to lack of the protein albumin

Back 279

edema

Front 280

A condition in which the body’s immune system reacts against a ptotein in food.

Back 280

food allergy

Front 281

A portion of a chromosome that codes for the primary structure of a polypeptide.

Back 281

gene

Front 282

The use of altered genes to enhance health.

Back 282

GENE THERAPY

Front 283

The particular DNA contained in a person’s cells.

Back 283

genetic makeup or genome

Front 284

An organism (plant or animal) made by genetic engineering.

Back 284

GMO

Front 285

An amino acid that can be converted to glucose via gluconeogenesis.

Back 285

glucogenic amino acid

Front 286

A complete protein source with adequate amino-acid bioavailability

Back 286

high quality protein source

Front 287

A disease that is caused by the absence of an enzyme needed for metabolism

Back 287

inborn error of metabolism

Front 288

A food that lacks or contains very low amounts of one or more essential amino acids.

Back 288

incomplete protein source

Front 289

A form of PEM often characterized by edema in the extremities (hands, feet).

Back 289

kwashiokor

Front 290

In the body, amino acids that are immediately available to cells for protein synthesis and other purposes.

Back 290

labile amino acid pool

Front 291

An essential amino acid in the lowest concentration in an incomplete protein source.

Back 291

limiting amino acid

Front 292

A food that is either an incomplete protein source or one that has low amino acid bioavailability

Back 292

low quality protein source

Front 293

A form of PEM characterized by extreme wasting of muscle and adipose tissue.

Back 293

marasmus

Front 294

A strand of RNA made in the nucleus during transcription

Back 294

messenger RNA

Front 295

The alteration of a gene

Back 295

mutation

Front 296

The science of how genetics and nutrition together influence health

Back 296

nutrigenomics

Front 297

An enzyme needed for protein digestion

Back 297

pepsin

Front 298

The inactive form of pepsin

Back 298

pepsinogen

Front 299

A chemical bond that joins amino acids.

Back 299

peptide bonds

Front 300

An inborn error of metabolism in which phenylalanine cannot be converted to tyrosine

Back 300

phenlyketonuria

Front 301

The sequence of amino acids that make up a single polypeptide chain

Back 301

primary stucture

Front 302

An inactive precursor of an enzyme.

Back 302

proenzyme

Front 303

A nonprotein component of a protein that is part of the quaternary structure

Back 303

prostheitic group

Front 304

An enzyme that cleaves peptide bonds

Back 304

protease

Front 305

Nitrogen-containing macronutrient made from amino acids.

Back 305

protein

Front 306

Combining incomplete protein sources to provide all essential amino acids in relatively adequate amounts

Back 306

protein complementation

Front 307

The balance between protein degradation and protein synthesis in the body.

Back 307

protein turnover

Front 308

Protein deficiency accompanied by inadequate intake of energy and often of other essential nutrients as well.

Back 308

protein energy malnutrition

Front 309

The combining of polypeptide chains with other polypeptide chains and/or prosthetic groups

Back 309

quatenary stucture

Front 310

The portion of an amino acid’s structure that distinguishes it from other amino acids.

Back 310

R group

Front 311

A particle associated with the endoplasmic reticulum in the cytoplasm, involved in gene translation

Back 311

ribosome

Front 312

Folding of a protein because of hydrogen bonds that form between elements of the amino acid backbone (not R-groups). 3D shape

Back 312

secondary sturcture

Front 313

A disease in which an alteration in the amino acid sequence of hemoglobin causes red blood cells to become misshapen and decreases the ability of the blood to carry oxygen and carbon dioxide. valine replaces the correct amino acid glutamic acid

Back 313

sickle cell anemia

Front 314

Folding of a polypeptide chain because of interactions among the R-groups of the amino acids.

Back 314

tetriary strcuture

Front 315

The transfer of an amino group from one amino acid to another organic compound to form a different amino acid

Back 315

transamination

Front 316

The process by which mRNA is made using DNA as a template

Back 316

transcription

Front 317

A form of RNA in the cytoplasm involved in gene translation

Back 317

tRNA

Front 318

The process by which amino acids are linked together via peptide bonds on ribosomes, using mRNA and tRNA

Back 318

translation

Front 319

Active enzymes involved in protein digestion in the small intestine

Back 319

trypsin, chymotrypsin, elastase, and carboxylpeptidase

Front 320

Inactive proenzymes produced in the pancreas and released into the small intestine in response to CCK.

Back 320

trypsinogen, chymotrypsinogen, proelastase, and procarboxylpeptidase

Front 321

A relatively nontoxic, nitrogen-containing compound that is produced from ammonia after deamination.

Back 321

urea

Front 322

What are the 9 essiential amino acids?

Back 322

Histodine, Leucine, Isoleucine, Valine, lysine, tryptophane, methoinine, theroinine, phenylaline