Please enable JavaScript.
Coggle requires JavaScript to display documents.
LomeliVanessaDigestUrinary (Digestive Enzymes (including names and…
LomeliVanessaDigestUrinary
layers of the GI tract (including stomach)
The Submucosa: Its abundant elastic fibers enable the stomach, for example, to regain its normal shape after temporarily storing a large meal
The Muscularis Externa: responsible for segmentation and peristalsis; forms sphincters that act as valves to control food passage from one organ to the next and prevent backflow.
The Mucosa: a moist epithelial membrane that lines the alimentary canal lumen from mouth to anus;
lamina propria: part of MALT helps defend us against bacteria and other pathogens, which have rather free access to our digestive tract.
The Serosa: the outermost layer of the intraperitoneal organs, adventitia binds the esophagus to surrounding structures
Location of Digestion and Absorption of each
macromolecule
Proteins
(amino acids): digested in the GI tract (Dietary proteins, Enzyme proteins, Protein derived from sloughed and disintegrating mucosal cells)
Digestion of Proteins: 1) Pancreatic proteases break down proteins and protein fragments into smaller pieces and some individual amino acids.
2)Brush border enzymes break oligo- and dipeptides into amino acids.
3)Amino acids are cotransported across the apical membrane of the enterocyte.
4)Amino acids exit across the basolateral membrane via facilitated diffusion
Carbohydrates
Startch: begins at the mouth; inactivated by stomach acid and broken apart by the stomach’s protein-digesting enzymes
Digestion of Carbohydrates: 1) Pancreatic amylase breaks down starch and glycogen into oligosaccharides and disaccharides
2) Brush border enzymes break oligo- and disaccharides into monosaccharides
3) Monosaccharides are cotransported across the apical membrane of the enterocyte
4) Monosaccharides exit across the basolateral membrane by facilitated diffusion
Fats (lipids)
The small intestine is the primary site of lipid digestion because the pancreas is the major source of fat-digesting enzymes
Digestion of Lipids: 1) An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating
2)Digestion. Pancreatic lipases catalyze the breakdown of triglycerides by splitting off two of the fatty acid chains, yielding free fatty acids and monoglycerides
3) Micelles (mi-selz′) are collections of fatty elements clustered together with bile salts in such a way that the polar (hydrophilic) ends of the molecules face the water and the nonpolar portions form the core.
4) Diffusion
5)Once the free fatty acids and monoglycerides enter the enterocytes, the smooth ER converts them back into triglycerides. The triglycerides are then combined with lecithin and other phospholipids and cholesterol, and coated with a “skin” of proteins to form water-soluble lipoprotein droplets called chylomicrons
6)Chylomicron transport
Major Functions of the
Digestive and Urinary systems
Urinary System
2)Regulating the concentrations of the various ions in the extracellular fluids
3)Converting vitamin D to its active form
1) Excreting metabolic wastes and foreign substances such as drugs or toxins
4) Regulating the total volume of water in the body and the total concentration of solutes in that water (osmolality)
Digestive System
2)propulsion
3) mechanical breakdown
1)ingestion
4) digestion
Major Organs of the Digestive and Urinary Systems
Urinary System
Ureter
Urethra
Urinary Bladder
Kidneys
renal fascia, perirenal fat capsule, fibrous capsule; renal arteries, segmental arteries, renal plexus, renal veins
Penis (male)
Vulva (female)
Digestive System
Stomach
Liver
Gall Bladder
Pancreas
Mouth
Pharynx
Esophagus
The Lips and the Cheeks
The Palate
Tongue
Salivary Glands
Teeth
Small Intestine
Large Intestine
Digestive
Enzymes (including names and functions);
(carbohydrates) Salivary Amylase : splits starch into oligosaccharides, smaller fragments of two to eight linked glucose molecules
(carbohydrates) Starchy foods and other digestible carbohydrates that escape being broken down by salivary amylase are acted on by pancreatic amylase
(carbohydrates) dextrinase and glucoamylase: act on oligosaccharides composed of more than three simple sugars, and maltase, sucrase, and lactase, which hydrolyze maltose, sucrose, and lactose respectively into their constituent monosaccharides
(protein): Pepsin cleaves bonds involving the amino acids tyrosine and phenylalanine, breaking the proteins down into polypeptides and free amino acids
Trypsin and chymotrypsin cleave the proteins into smaller peptides
(proteins)Carboxypeptidases split off one amino acid at a time from the end of the polypeptide chain that bears the carboxyl group
(lipids) Micelles are collections of fatty elements clustered together with bile salts in such a way that the polar (hydrophilic) ends of the molecules face the water and the nonpolar portions form the core
(lipids) lipoprotein lipase: an enzyme associated with capillary endothelium
(nucleic acids): nucleosidases and phosphatase break the nucleotides apart to release their nitrogenous bases, pentose sugars, and phosphate ions
Nephron anatomy and physiology
disorders of the digestive and urinary systems