Gastrointestinal Physiology

At the end of this course students should be able to: 1. compare and contrast the regulation of gut function by nerves, hormones, and paracrine regulators; 2. identify the cell type and anatomical location of the endocrine cells secreting major GI hormones, such as gastrin, secretin, cholecystokinin (CCK), GLP-1, GLP-2, leptin, and motilin; 3. list the physiological functions of the components of saliva; 4. describe the role of HCl in the gastric digestion of carbohydrates and protein, and how pepsinogen is activated; 5. list the mechanisms contributing to gastric mucosal defense and how they can be compromised by drugs or pathogens; 6. list the stimuli that release secretin and CCK and explain the route by which these regulatory peptides stimulate the pancreas; 7. describe the cellular mechanisms for the hepatic uptake, conjugation, and secretion of bile salts and bilirubin; 8. describe the sequential digestion of ingested starch by enzymes of the salivary glands, pancreas, and the intestinal apical membrane; 9. describe the mechanisms and molecules mediating the solubilization and digestion of lipids in the small intestine; and 10. describe the disorders of motility that can lead to gastroparesis, achalasia, diarrhea, constipation, megacolon and irritable bowel syndrome.

Physiologic anatomy of the gastrointestinal tract, Review of smooth muscle function, Secretions in the G.I.T. and their control, Movements of the gastrointestinal tract, Digestion and absorption of various food substances, Physiologic anatomy of the liver and biliary system including their functions, Disorders of G.I.T, The gut as an endocrine organ. Nutrition: energy and other dietary requirements. Basal metabolic rate. Nitrogen balance. Amino acid deficiency. Hormonal control of nutritional needs, vitamins, mineral mechanisms. Food value of local foodstuffs. Diet sheets and nutritional deficiency states.