CAS BI 114 Lecture Notes - Lecture 15: Small Intestine, Large Intestine, Dysentery

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Infectious Diseases of the Gastrointestinal Tract:

Anatomy of the GI Tract

•Has a robust microbiome

•Continuous tube from mouth —> Anus

•Includes accessory organs and the liver

•Enteric - a word used to describe things that are found in or associated with the GI tract

Biology of the GI Tract

•Breakdown of our food into basic monomer units (ex: amino acids, glucose)

•Absorb monomers and transport them to the blood for distribution and liver for storage

•Collect and excrete waste (indigestibles, largely classified as fibers)

•Immune protection

•In order to complete the process of digestion we donate a lot of body fluid (mainly water) to the GI

tract and then reabsorb it at the end of digestion

Components

•Mouth - used for chewing, adds lubrication to digestive fluids

•Esophagus - transports food to the abdominal tract

•Stomach - adds digestive fluids and enzymes

•Small intestine - adds digestive fluids and enzymes, finishes digestion, absorbs nutrients into the

blood, attempts to capture monomers/sugars/fats

•Large intestine - absorbs as much water as necessary, wants to make feces that are “just right” (not

overly dry or overly watery)

•Liver - filters absorbed products and stores extra nutrients

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Types of GI Symptoms

•Nausea - discomfort in the belly area (can result from stress, dizziness, excess fluid in ears, or a actual

disease of the GI tract)

•Vomiting - pathogen affects stomach or upper small intestine

•Diarrhea - pathogen affects the lower small intestine or large intestine

•Best Treatment = IV fluids (to replace lost water)

•Dysentery - diarrhea with blood (as we irritate the lining of the intestines this can make us bleed)

•Liver Disease - pathogen infects liver

Complications of GI Disease

•Dehydration - a lack of water

•We need water from the food and drink we consume in order to loan body fluids to the process of

digestion

•GI diseases can be fatally dehydrating

•But if you can replace the fluids lost, GI disease are usually not fatal

Normal Biota

•There are a lot of microorganisms within our GI tract (ex: E. coli and A. faecalis)

•Oral, pharynx (throat), stomach, small intestine, large intestine - all have different populations

•Bacteria, protozoa and fungi - all common inhabitants

•Accessory organs (ex: liver, gall bladder, pancreas) are sterile sites

•Far more bacterial cells living here than human cells

Disease Organization

•Pathogens that cause diarrhea and vomiting

•Food poisoning

•Infections of the stomach

•Disease Focus: Cholera and Hepatitis

Pathogens that Cause Diarrhea

•Diarrhea - three or more loose stools in the span of 24 hours

•In the US:

•Adults average 1.9 bouts of diarrhea/year

•Children average 4 bouts of diarrhea//year

•1/3 of diarrhea cases come from tainted foods while 2/3 of diarrhea cases come from infectious

disease

•Usually there is no treatment for dehydration

•Can be caused by viruses, bacteria, protozoa

•Children in tropical countries average 10 bouts of diarrhea/year

•About 3 million children die/year worldwide

Bacteria that Cause Diarrhea

•Salmonella Enterica

•Seen in 10% of all chicken and eggs, some turkeys/ducks

•Motile and extremely hardy (can survive water, freezing temperature, acids, bile)

•2 diseases caused by 2 variants of S. enterica

•Typhoid Fever (bacteria migrates into the gallbladder)

•Salmonellosis

Typhoid Fever

•Fecal —> Oral

•Spread from human to human contact

•Caused by poor hygiene

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Document Summary

Disease organization: pathogens that cause diarrhea and vomiting, food poisoning, infections of the stomach, disease focus: cholera and hepatitis. Salmonellosis (aka: food poisoning: infects small intestine and kills cells, leads to diarrhea, cramps and fevers, usually self-limiting, replacement of the fluids is the treatment for dehydration. Shigella: either closely related to e. coli or identical, e. coli is motile and shigella is not, but otherwise they appear identical, often produce the same toxin as e. coli - shiga toxin. Helmith infection: wide variety of worms that infect the gi tract, symptoms: nausea, diarrhea, many of the symptoms resemble other gi tract infections, blood work usually reveals a surplus of eosinophils. Hepatitis: hepat - the liver, hepatitis - inflammation of the liver, caused by viruses, *non-infectious reasons for inflammation of the liver include alcohol and drug abuse as well as some autoimmune conditions.

Related Questions

The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum.

1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

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Food that we consume is composed of very complex molecules. During the digestive process these compounds are broken down into smaller and smaller subunits in preparation for use by the body as building blocks needed for the many components of the human body. The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum. 1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

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CAS BI 114 Lecture Notes - Lecture 15: Small Intestine, Large Intestine, Dysentery

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