FOOD INGESTION AND MASTICATION REFLEX

LEARNING OBJECTIVE
At the end of lecture student must be able to know, The digestive system and body system, Ingestion, Saliva secretion, Mastication defination,function,control.

THE DIGESTIVE SYSTEM AND BODY METABOLISM

Digestion Breakdown of ingested food Absorption Passage of nutrients into the blood Metabolism Production of cellular energy (ATP)

ORGANS OF THE DIGESTIVE SYSTEM

Two main groups Alimentary canal continuous coiled hollow tube Accessory digestive organs

ORGANS OF THE ALIMENTARY CANAL

Mouth Pharynx Esophagus Stomach Small intestine Large intestine Anus

PROCESSES OF THE MOUTH

Mastication (chewing) of food Mixing masticated food with saliva Initiation of swallowing by the tongue Allowing for the sense of taste

INGESTION
Ingestion is the consumption of a substance by an organism.

INGESTION
The amount of food that a person ingests is determined principally by intrinsic desire for food called hunger. The type of food that a person preferentially seeks is determined by appetite.

MASTICATION

 Processes involved in food preparation, including moving unchewed food onto the grinding surface of the teeth, chewing, it, and mixing it with saliva in preparation for swallowing

FUNCTIONS
1. To lubricate the bolus with salivary secretion 2. To breakdown the bolus to small particles 3. To begin digestion of carbohydrate (amylase)

SALIVARY SECRETON
Anatomy Parotid glands Submandibular (submaxillary) glands Sublingual glands Smaller glands in mucosa of tongue, palate, etc.

COMPOSITION OF SALIVA
Aqueous fluids Water, ions and enzymes Parotid, submaxillary and sublingual glands Mucus secretion (mucin) Submaxillary and sublingual glands

AQUEOUS FLUIDS

H2O, K, HCO3, Na, Cl, -amylase, lingual lipase, IgA, kallikrein, muramidase (lyses muramic acid of Staphylococcus), lactoferrin and EGF Hypotonic Solution Ions Na, K, CI, HCO3: (concentrations altered with altered flow rates) At low flow rate High K and HCO3 Low Na and CI

ENZYMES
-amylase, parotid glands cleaves -1 ,4-glycosidic bonds

pH optimum of 7 inactivated @ pH 4 but continues to work for sometime in unmixed food in orad portion of stomach Lingual lipase hydrolyzes lipids continues working into duodenum Kallikrein (protease, acinar cells) Catalyzes production of bradykinin from -globulin Increase local blood flow Water (0.5 L saliva/day)

CHARACTERISTICS OF SALIVA AND FLOW RATE

Daily secretion = 800-1500 mL PH = 6-7

FUNCTIONS OF SALIVA
moistens food begins digestion adjusts salt appetite Contains factory that destroy bacteria Thiocyanate ions and antibodies lactoferrin which chelates iron necessary for bacterial growth Lysozyme: i. active against bacterial walls ii. Helps thiocyanate in entering bacterial wall and where they become bactericidal

CONTROL OF SECRETION
Unique aspects of control of salivary secretion secretion rate depends entirely on neural control -ANS both Parasympathetic and Sympathetic lead to increase secretion Composition modified by Aldosterone increases Na, Cl reabsoption increases K secretion

PARASYMPATHETIC
Origin salivary nucleus in medulla Outflow CN VII & IX Transmitter Ach Increased stimulation in response to conditioned reflexes (taste, smell) Decreased stimulation due to sleep, fear, dehydration Stimulates - initiation & maintenance of secretion (protein poor, high k and HCO3) - contraction of myoepithelial cell - metabolic rate - blood flow - direct innervation of blood vessels - growth Sectioning of parasympathetic markedly decreases flow & leads to atrophy

SYMPATHETIC
Origin - intermediolateral gray T1-T3 Transmitter - norepinephrine Stimulates - secretion (mostly enzymes) - contraction of myoepithelial cell - metabolic rate Stimulates (cont) - growth Sectioning of sympathetic nerves has minimal impact on secretion

STIMULATION OF SALIVA SECRETION

MASTICATION OR CHEWING
The first step in the breakdown of complex foodstuffs and serves several functions, including: Breaking large pieces into small pieces, resulting in a massive increase in surface area, which is where digestive enzymes work. Softening of food and transformation into a size conducive to swallowing Lubrication of food by impregnating it with saliva

TEETH ORGANIZATION
Anterior teeth (incisors) for cutting Posterior teeth (molars) for grinding

All the jaw muscles working together can close the teeth with a force as great as 55 pounds on the incisors and 200 pounds on the molars

The presence of a bolus of food in the mouth at first initiates reflex inhibition of the muscles of mastication, which allows the lower jaw to drop. The drop in turn initiates a stretch reflex of the jaw muscles that leads to rebound contraction. This automatically raises the jaw to cause closure of the teeth. It also compresses the bolus again against the linings of the mouth, which inhibits the jaw muscles once again, allowing the jaw to drop and rebound another time. This is repeated again and again.

MUSCLES OF MASTICATION

Mastication is accomplished through the activity of the four muscles of mastication

MUSCLES OF MASTICATION
The masseter. The temporalis (the sphenomandibularis is considered a part of the temporalis by some sources, and a distinct muscle by others) The medial pterygoid. The lateral pterygoid.

MUSCLES OF MASTICATION

 The mandible is the only bone that moves during mastication and other activities, such as talking. While these four muscles are the primary participants in mastication, other muscles are usually if not always helping the process, such as those of the tongue and the cheeks

INNERVATION
Most of the muscles of chewing are innervated by the motor branch of the fifth cranial nerve, and the chewing process is controlled by nuclei in the brain stem. Stimulation of specific reticular areas in the brain stem taste centers will cause rhythmical chewing movements. Also, stimulation of areas in the hypothalamus, amygdala, and even the cerebral cortex near the sensory areas for taste and smell can often cause chewing.

REFERENCES
Guyton. Internet(different sources)