THE DIGESTIVE SYSTEM

Enny Susiyawati
 LEARNING OBJECTIVES
• As a result of participating in this lesson, you will remember and improve
your understanding of:
1. The types of the digestive system
2. The structures of the digestive system
3. The functions of the digestive system
4. The mechanism of the digestive system
5. Some problems or diseases related to the digestive system
6. How to care for our digestive system
 TYPES OF DIGESTIVE SYSTEM
• Heterotrophs are divided into three groups based on their
food sources
a. Herbivores are animals that eat plants exclusively
b. Carnivores are animals that eat other animals
c. Omnivores are animals that eat both plants and other
animals
FIND THE DIFFERENCES!
FIND A SIMILARITY
LETS IDENTIFY!
• Light green:
• Red:
• Pink:
• Brown:
• Purple:
• Dark green:
• Yellow:
The digestive system of
vertebrata (e.g. human)
consists of:
• a tubular gastrointestinal
tract
 a muscular tube lined by
mucous membrane that
involve in digestion
processes
• accessory digestive
organs
 organs that helps
with digestion but is not
part of the digestive tract
TISSUES OF THE DIGESTIVE TRACT
• The structure of tubular
gastrointestinal tract of a
vertebrate:
a. Mucosa
 The innermost layer
 An epithelium that lines the lumen
of the tract
b. Submucosa
 Made of connective tissues
c. Muscularis
 Consists of a double layer of
smooth muscles
 Inner layer = circular
 Outer layer = longitudinal
d. Serosa
 Epithelial tissue layer that covers
the external surface of the tract
What happens when you first smell fresh bread?
• The body gets ready for digestion:
• Salivary glands release
• Serous and mucous fluid
• Amylase – breaks down
carbohydrates
• Stomach begins to churn (muscles)
and acid & enzymes are released
• Pancreas and gall bladder activate
• These are controlled by the CNS –
the extrinsic nervous system.
What happens when you first taste fresh bread?
(food in your mouth)
• Salivary glands release
• Serous and mucous fluid
• Digestion begins
• Amylase – breaks down
carbohydrates
• Chewing (mastication) and mixing
of food with tongue
• Stomach muscles contract, acid
and enzymes released
• Pancreas and gall bladder secrete
MOUTH AND TEETH
• Both physical and chemical digestion
takes place in the mouth
• Tongue – taste
prepares food for swallowing by forming
into a ball (bolus)
• Saliva is secreted
• Moistens
• Protects mouth from abrasion
• Buffer against acids
• Kills some bacteria
• What enzyme is secreted in saliva?
MOUTH AND TEETH
• Many vertebrates have teeth used for
chewing or mastication
 Does a bird have teeth?
 How does a bird break up the food?
 Why do vertebrates develop different
dentition pattern?
What happens when you swallow the chewed bread?
• Swallowing is initiated by
voluntary action, then is
continued under
involuntary control
• Tongue helps move food
bolus to the oropharynx
• Skeletal muscles in the
pharynx move food to
esophagus
• The esophagus is a
muscular tube connecting
the PHARYNX to the
STOMACH
What happens when you swallow the chewed bread?
• As food move to the back
of the mouth, the soft
palate seals off the nasal
cavity
• During swallowing, the
larynx rises and is sealed
off by the epiglottis and
UES opens.
• This forces the bolus into
the esophagus and
prevents entry to the
trachea.
• As the bolus moves into
the esophagus, the larynx
relaxes.
• What goes wrong to
cause someone to choke?
 • The esophagus actively moves a processed
ESOPHAGUS lump of food, called a bolus, through
muscular action
• Swallowing center in brain stimulates
successive waves of contraction
• Peristalsis – wave-like contractions of
smooth muscles that push food down
toward the stomach
• What muscles is co
• The upper third is enveloped in skeletal
muscle, whereas the two-third is surrounded
by smooth muscle
• Cardiac Sphincter – esophagus and stomach
connect
it opens in response to the pressure exerted by
the food.
What happens to the bread in the stomach?
• Stomach functions:
• Storage of food
• Mixing via muscle contractions
• Release of H+ & Cl- and pH lowers
• kills bacteria
• Degrades foods = chyme
• Cells release pepsinogen – a
zymogen
• Pepsinogen converted to pepsin in
low pH – cleaves proteins
• How does the digestive system
keep from being digested by the
gastric secretion it produced?
STOMACH • The stomach is the saclike portion of tract
• Has convoluted surface, allowing expansion
• Contains an extra layer of smooth muscles for
mixing food with gastric juice
• The mixture of partially digested food and
gastric juice is called chyme
• GASTRIC JUICES - pH of 1-2
• Gastrin – Horomone secreted to regulate
gastric juices.
• Enzyme: pepsin which breaks up proteins
(partially).
• The PYLORIC SPHINCTER or pylorus connects
the stomach to the small intestine and closes
off the stomach at its posterior end.
STOMACH • Has three kinds of secretory cells
1. Mucus-secreting cells – secrete mucus
(covering the interior wall and
preventing them being digested)
2. Parietal cells – Secrete HCl and
intrinsic factor (for vita. B12 absorption
 for red blood production)
3. Chief cells – Secrete pepsinogen, the
inactive form of pepsin (prevent the
cells from being digested)
• The low pH in the stomach helps to
activate pepsin from its inactive form
pepsinogen in order to denature food
proteins
 No significant digestion of carbohydrates
or fats occurs
What happens to bread (chyme) in the small intestine?
• Acidic fluids flow into the small
intestine:
• digestive enzymes (lipase,
protease, and amylase) and
bicarbonate (HCO3-) added from
Pancreas
• Liver makes bile for lipid
absorption
• Water added and reabsorbed
• Digestion accelerates and pH
neutralized to pH ~ 7
• Absorption of building blocks through
enterocytes to the liver via the portal
blood system
• Undigested material remains
HOW ARE THE DIGESTIVE PRODUCT
TRANSPORTED?
 • Most breaking down of macromolecules occurs here.
SMALL INTESTINE • 6 meters in length (at autopsy), but is about 4.5 m long
in living human
• Lining of intestine walls has finger-like projections
called villi, to increase surface area. The villi are
covered in microvilli which further increases surface
area for absorption.
• Microvilli also participate in digestion
• Divided into 3 sections:
• Duodenum (first 25 cm)
• Jejunum
• Ileum
• When acid chyme enters duodenum, intestinal wall
releases hormones:
 SECRETIN: signal pancreas to release a basic solution
to neutralize the acid.
 CHOLECYSTOKININ (CCK)- released to signal the gall
bladder to release bile and the pancreas to release
digestive enzymes
 ENTEROGESTRONE-secreted to slow down peristalsis
ACCESORY DIGESTIVE ORGANS
• Pancreas
 Pancreatic fluid is secreted into the duodenum
through the pancreatic duct
 Host of enzymes: trypsin, chymotrypsin,
pancreatic amylase, and lipase
 Digest proteins into smaller polypeptides,
polysaccharides into shorter sugars, and fats
into free fatty acids & monoglycerides
• Liver
 The liver is the body’s largest internal organ
 It secretes bile into the duodenum during
digestion of a meal
 Consists of bile pigments (waste products) and
bile salts (for emulsification of fats: dispersing
the large drop of fat into a fine suspension of
smaller droplets)
 Gallbladder functions to stores and
concentrates bile
What happens to chyme in the large intestine?

• Dehydration of
indigestible material
• Compaction of
indigestible material
• Elimination of
undigested material
 • Main function of the COLON is to reabsorb
LARGE INTESTINE water from the small intestinal material and
waste material concentration.
• About 1.5 meters long but larger diameter
• CECUM – T junction that connects the colon to
the small intestine
• APPENDIX – attached at the end of the cecum.
• Rectum is short term storage which holds feces
before it is eliminated through the anus or
cloaca (where the urinary, reproductive, and
gastrointestinal tracts join).
• No digestion occurs
 Only 4% absorption -Water, remaining electrolytes
& vitamin K
• Many bacteria live and reproduce within the
large intestine.
 Bacterial fermentation produces gas within the
colon at a rate of about 500 ml/day.
 This rate increase greatly after the consumption of
the fiber which provides substrate for bacterial
fermentation.
 Bacteria (E. coli) live in this area of the body
produce odor, and Vitamin K
VARIATION IN DIGESTIVE SYSTEM
• The digestive tracts of some animals
contain bacteria and protists that convert
cellulose into substances the host can
absorb
• Ruminants have a four- chambered
stomach: Rumen, reticulum, omasum,
abomasum
 Cattle, bovines, goats, sheep, giraffes, deer,
gazelles, and antelopes.
• Rumen has cellulose- degrading microbes
• Contents can be regurgitated and
rechewed called rumination
• Coprophagic animals eat their feces to
allow them to absorb the nutrients
produced by the microorganism in its
cecum.
 e.g., Dung beetles, rabbits, chimps, and
domestic dogs
WHAT ARE THE FUNCTIONS OF THE
DIGESTIVE SYSTEM?
How do
hormones
control the
activities of
gastrointestinal
tract?
 NERVOUS AND HORMONAL REGULATION
• The activities of gastrointestinal tract are coordinated by the nervous and the
endocrine systems.
• Nervous system stimulates production of salivary and gastric juices in response to the
sight, smell and consumption of the food.
• Protein in the food causes the release of gastrin in the stomach, which causes the
release of HCl and pepsinogen from gastric gland.
• The secretion of HCl feedsback negatively with gastrin
• In duodenum cholecystokinin (CCK), Secretin, and gastric inhibitory peptide (GIP)
hormones released.
• Chyme with high fat content stimulus CCK and GIP secretion, whereas the acidity of
chyme stimulus the release of Secretin  All inhibit gastric motility and gastric juice
secretion.
• CCK stimulates gall bladder and pancrease.
• Secretin stimulates the release of bicarbonate.
DESCRIBE THE GLUCOSE HOMEOSTASIS!
DIGESTIVE DISORDERS
Please observe the picture on the
left! Based on the picture, please
analyse the digestive problem
that is experienced by people
with the same symptoms! Give
explanation about explain the
causes and ways to prevent the
problem.