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Topic 4: Digestion in oral cavity and stomach.

QUESTIONS FOR PRACTICAL LESSION:

1. Digestion (definition). The forms of digestion (after the genesis of enzymes and after the
localization of hydrolysis). Functions of the digestive tract (digestive and non-digestive).
Regulation of the gastrointestinal tract functions.
2. Ingestion of food - motility in the oral cavity, pharynx and esophagus. The process of mastication
and its regulation. Swallowing phases, regulation mechanisms. The particularities of the
esophageal contraction.
3. Saliva secretion. The composition, properties and importance of saliva, the mechanism of salivary
secretion.
4. Gastric secretion. The characteristics of the secretion, the properties, the volume and the role of the
components of the gastric juice. The mechanism of HCl secretion. Mucin, the Hollander barrier.
Neuro-humoral regulation and secretion phases.
5. Stomach motor functions. The types of contractions, their origin and importance. Evacuation of
gastric contents into the duodenum and regulation of this process. Hunger motility of the stomach.
Vomiting.

RECOMMENDED BIBLIOGRAPHY:
Guyton and Hall Textbook of Medical Physiology 13th ed
Walter F. Boron Medical Physiology, 3rd ed
Silbernagl S., Despopoulos A. Color atlas of human physiology, 7th ed
Interactive Physiology 10

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INDIVIDUAL STUDY
1. Name and explain deglutition phases.

Phase name Phase name Phase name

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2. On the following diagram, indicate and explain the main stages of saliva formation and secretion.

Figure 5.4.1
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3. Define slow waves and spike potentials. Indicate their representation in the graph. Draw the change
in the muscle tension.

Slow waves
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Membrane potential of GIT smooth muscle

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Spike potentials
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Muscle tension

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Time (ms)

4. Complete the table regarding the unconditioned reflex regulation of salivary secretion
Table 5.4.1

Receptor area.
Afferent pathway CNS Nucleus Efferent pathway Effector
Receptors

n. V

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 n. VII

n. IX

n. X

5. Complete the table regarding the activity of the cells in the gastric glands.
Table 5.4.2
Secreted
Gastric gland Types of cells Stimulus Function
substances

Mucous cells

Parietal cells

ECL cells

Principal cells

D cells

G cells

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6. Describe the steps in the synthesis of hydrochloric acid (1-6) in the parietal cells of the gastric
glands.

Lumen Interstitial
space

Parietal cell

Figure 5.4.2
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7. Complete the diagram and indicate the pH value at which each enzyme is active.

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8. Complete the table.
Table 5.4.3
Gastrointestinal
tract segment Motility Secretions Digestion Absorption
Oral cavity

Esophagus

Stomach

9. Complete the table regarding gastric secretion.

Table 5.4.4
Phases of gastric Triggering stimuli mechanism The volume of
secretion Nervous/humoral secretion ( % )
(hormones)
Cephalic

Gastric

Intestinal

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10. Indicate in the diagram the pathways for the regulation of gastric acid secretion, identify the
substances involved in regulation, and write the second messengers for each receptor.

Figure 5.4.3
11. Name the factors that stimulate and inhibit gastric emptying.
Factors that stimulate gastric emptying Factors that inhibit gastric emptying

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 PRACTICAL WORK

VIRTUAL LABORATORY
PHYSIOEX 9.0
Activity 1
Assessing starch digestion by salivary amylase.

Table 4.1 The action of salivary amylase on starch.

Test tube
1 2 3 4 5 6 7 8
Nr.
Amylase, Amylase, Amylase, Amylase, Amylase, Amylase, Amylase, Amylase
Substances starch, starch, starch, starch, starch, starch, starch, , starch,
added pH 7.0 pH 7.0 pH 7.0 pH 7.0 pH 7.0 pH 7.0 pH 2.0 pH 9.0
buffer buffer buffer buffer buffer buffer buffer buffer
Boil, then Freeze then
Incubation incubate at incubate at 37°C 37°C 37°C 37°C 37°C 37°C
conditions 37°C for 60 37°C for 60 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes
minutes minutes
IKI test
Benedict
test

Results
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Conclusion
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Activity 2
Exploring amylase substrate specificity.

Tab.4.2 Exploring amylase substrate specificity.

Test tube Nr. 1 2 3 4 5 6

Amylase, Amylase, amylase, Deionized Peptidase, Bacteria,

Substances
starch, glucose, cellulose, water, starch, cellulose,
added pH 7.0 buffer pH 7.0 cellulose,
pH 7.0 buffer pH 7.0 buffer pH 7.0 pH 7.0 buffer
buffer buffer
Incubation 37°C 37°C 37°C 37°C 37°C 37°C
conditions 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes
IKI test
Benedict test

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Results
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Conclusion
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Activity 3
Assessing pepsin digestion of protein
Tab.4.3 The action of pepsin on proteins
Test tube Nr. 1 2 3 4 5 6
Pepsin, Pepsin, Pepsin, deionized Pepsin, Pepsin,
Substances BABNA, BABNA, deionized water, BABNA, BABNA,
pH 2.0 buffer pH 2.0 buffer water, BAPNA, pH 7.0 buffer pH 9.0
added pH 2.0 buffer pH 2.0 buffer
buffer
Boil, then 37°C 37°C 37°C 37°C 37°C
Incubation incubate at 37°C 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes
conditions for 60 minutes
Optical
density

Results
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Conclusion
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