DIGESTION >Chewing or mastication

- Disintegration of the naturally > Food manipulated by tongue,

occurring foodstuff into absorbable ground by teeth, and mixed with
forms saliva

FACTORS IN DIGESTION SALIVARY DIGESTION

Primary Factor . Chemical digestion in the mouth
> the different enzymes found in the >hydrolysis of starch by salivary
juices of the different portions of the amylase (ptyalin)
digestive tract
> takes place in the buccal cavity and
to a certain extent in the fundic end
of the stomach
Secondary Factors
> Cooking
. Salivary glands release saliva
> Mastication
> Ordinarily, just enough is secreted
> movements of the stomach and
to keep mouth and pharynx moist
intestines
and clean
> absorption from the intestines,
> When food enters mouth, secretion
> autodigestion increases to lubricate, dissolve and
begin chemical digestion

STAGES OF DIGESTION
. Salivary Digestion SALIVA

. Gastric Digestion > colorless, slightly viscid, opalescent

fluid
. Intestinal Digestion
-Salivary glands:
Parotid glands: rich in ptyalin; watery
DIGESTION in the MOUTH
Sublingual glands: rich in mucin;
. Mechanical digestion in the mouth viscid
Factors Influencing Saliva Secretion Salivary Digestion
1. Psychic factor
2. Chemical factor Polysaccharides
3. Mechanical factor I
lower MW, non-fermentable, soluble
dextrin
Composition of Saliva
I
Average secretion: 1500 cc/24 hrs.
Maltose
- 99.42 % water
- 0.58 % solid
Gastric Digestion
2/3 = org. matter (mucin, ptyalin,
urea, glucose, lactic acid...) . Concerned with the digestion of
proteins through the action of pepsin
1/3 = inorg. Salts (CI-, HCO3- of Na, K,
and HCI
Ca, SO4- and PO4-)
. Pepsinogen=> pepsin
. Mechanical digestion
PH: 7.0 - 7.3 6.4 - 6.9
-Mixing waves: gentle, rippling
Function: moisten and reduce the
peristaltic movements => chyme
foods into a consistency suitable for
swallowing
Functions of HCI
Salivary amylase (Ptyalin) > Provides a suitable pH for protein
digestion by pepsin
endoamylase which acts only on a -
1,4 glycosidic linkages > Exerts preliminary swelling,
denaturing & hydrolyzing effect on
> activators: CI-& Br -; I & NO3
proteins
> Unstable below pH 4 – 5
> Facilitates absorption of iron
> Activates pepsinogen
> Causes hydrolysis of disaccharides 2. Gastric phase - stimulation effect of
food
> Stimulates secretion of secretin
> Exerts germicidal action
Secretagogue
gastrin (from the pyloric mucosa)
Pathological Variation of HCI
stimulates the gastric glands to
Achlorhydria:
secrete a juice rich in HCI but poor in
- absence of free HCI pepsin.
- seen in Pernicious anemia
Achylia gastrica 3. Intestinal phase
- partial or complete absence of Acid chyme (from stomach)
gastric juice
Duodenum (duodenal mucosa:
- indicates degeneration of the gastric secretin)
glands
Hypochloridria:
Secretin: stimulates secretion of
- suggestive of chronic gastritis or gastric, pancreatic and intestinal
gastric carcinoma juices and bile)
Hyperchloridia:
- suggestive of peptic ulcer, GASTRIC JUICE: from gastric glands:
cholecystitis.
1. Parietal cell: HCI (0.17N) PH 0.87
2. Chief cells: pepsin
Gastric Digestion
3. Mucous cells: mucin
3 Phases of Acid Gastric Juice
Secretion
Rennin (chymosin):
1. Psychic phase - stimulation of the
milk curdling enzyme found in the
gastric juice secretion due to the
gastric juice of newborns
smell, sight, taste or thought of food
Inhibitors of gastric secretion
. Enterogastrone = inhibits gastric
secretion and motility
. Urograstrone
. Acids inhibitors
0.03 N HCI - slows secretion
0.1 N HCI - inhibits parietal cells
> CHONS proteoses, peptones,
peptides
* Mucin
> not digested by pepsin
> Protects the mucous membrane of
the stomach
> Buffers the HCI
> Promotes absorption of Vit. B 12

Gastric Juice: Composition

> Pancreatic juice
Average secretion: 2 -3 L/24 hrs
> Intestinal juice
* 99.4 % water
> Bile
* 0.6 % solid

Pancreatic juice: by the acinar cells

> organic constituents: mucin, pepsin,
& small amount of lipase . Clear, watery
> Inorg. Constituents: HCI, KCI & PO4" . Volume: 500 ml/24 hrs
. 98.7% water
Gastric Digestion . 1.3 % solids
* Pepsin
> principal digestive constituent of solid:
the gastric juice
> 1/3 Organic: (trypsin, chymotrypsin,
> pepsinogen - activated by HCI; steapsin, diastase, nucleolytic
enzymes)
> autocatalytic
> Optimum activity: PH 1.5 - 2.5
> 2/3 Inorganic: (Na, K, Ca, HCO3, CI,
> An Endopeptidase that acts on
PO4
peptide bonds
- PH: 7.5 - 8.2 (HCO3-)
Pancreatic juice Secretion:
> Vagal stimulation - secretion is rich
in enzymes but less volume
> Secretin - stimulates the secretion
of a fluid of high volume and HCO3;
low in enzymes
> Pancreozymin - secretion similar to
vagal stimulation
Carboxypeptidase:
> Exopeptidase: peptide linkage
nearest the free COOH group (PH 7.4)
Pancreatic amylase
(Diastase/Amylopepsin)
> Rapid hydrolysis of starch
> Maltose is immediately acted upon
by the intestinal enzyme maltase
> SI is the most important locus of
starch digestion (PH 7.1)

Intestinal Digestion Pancreatic lipase/Steapsin

Pancreatic juice: ENZYMES: > weak lipolytic enzyme
Trypsin: > Action is potentiated by bile acids,
Ca & certain amino acids
> Endopeptidase acting on peptide
linkage involving the carboxyl group
of Arginine and Lysine.
Nucleodepolymerases
> PH 8 - 9
> Ribonuclease & deoxyribonucleice
> Trypsinogen - activated by
>Nucleic acids -> mononucleotides
enterokinase (intestinal juice)
ribonuclease
> RNA -> H3P04, Ribose, nitrogenous
Chymotrypsin:
bases
> activated by trypsin
> Endopeptidase: phenylalanine,
Intestinal Digestion Intestinal Juice
tyrosine and tryptophan
(Succus Entericus)
> Has a milk curdling effect
> Combined secretion of the - exopeptidase: attacks the peptide
intestinal glands at different portions: linkage of the N-terminal amino acid
duodenum, jejunum & ileum containing free amine group
> Viscous and turbid due to mucin - requires Mg++ or Mn++
and desquamated epithelial cells
> Controlling hormones: secretin and
enterocrinin

Enterocrinin:
- Secreted by the intestinal mucosa;
stimulates the mucosal glands
-Increases the volume of fluid and the
content of enzymes

> Solid constituents:

- Mucin, inorganic salts
- enzymes
- Fats; Cholesterol, Phospholipids
- Metabolites (urea)

> Carbohydrates:
- Maltase
- Lactase
- Sucrase (Invertase)
Peptidases
A. Aminopeptidase