DEAKIN UNIVERSITY

Principles of Physiology
SLE211

Mouth and oesophagus

Lecture 3

Figure 16-5 Sherwood (2004) Salivary Glands

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Saliva is composed of: Important salivary proteins are:

99.5% water Amylase

0.5% proteins and electrolytes Mucus

Lysozyme
Salivation occurs in two stages.

1) Glandular portion of the gland produces a primary secretion (acini) that has a similar Major functions of saliva
composition to plasma (Na+, Cl-, K+ and HCO3-).

2) Secretion passes through the ducts Na+ and Cl- are reabsorbed and more K+ and HCO3- are 1) begins digestion of carbohydrate in the mouth (salivary amylase).
added. Breaks down maltose into two molecules of glucose.

Decreased the salt concentration of the saliva - perceive salty flavours.

2) facilitates swallowing by moistening food (holds particles together) and provides
Sweet tastes can be detected because of the lack of glucose. lubrication (mucus).

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 3) Antibacterial action. Lysozyme lyses certain bacteria. Rinses the mouth - gets rid of any
particles that could serve as a food source for bacteria.
1-2 litres of saliva secreted per day.
4) Solvent for molecules that stimulate taste buds. Only molecules in solution react with taste Basal rate - 0.5 mL/min
bud receptors.
Max. flow rate - 5 mL/min (sucking on a lemon !!!!)
5) Aids speech. Keeps mouth and lips moist.
Continuous basal flow - stimulation from parasympathetic nerve
6) Oral hygiene. Continuously flushes the mouth of food particles, shed epithelial cells and endings that terminate on salivary glands.
foreign particles.
Important as it keeps mouth moist and throat moist.

7) Bicarbonate buffers neutralize acids in food (prevents dental cavities).

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PHARYNX
Common passageway for food, fluids and air.
Digestion in mouth (minimal) - hydrolysis of polysaccharides into
disaccharides (amylase)
OESOPHAGUS

Most digestion occurs after the food has been swallowed. Muscular tube (25 cm) in length.
Tube is collapsed when not propelling food along.

No absorption of food stuffs occurs from the mouth.

Has a sphincter at either end.

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 Stratified squamous The lining of the oesophagus has a stratified squamous epithelium.
epithelium

Columnar epithelium
Oesophagus-stomach junction there is an abrupt transition from stratified squamous
epithelium to simple columnar epithelium.

What is the functional significance of this

epithelial change?

Figure 24-13 Marieb (2004) Structure of the oesophagus wall

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These are all examples of what type of tissue? Swallowing is an all-or-none reflex
Motility of the pharynx and oesophagus.

Swallowing is initiated when a bolus of food is forced to the rear of the mouth and into
the pharynx by the tongue.

Pressure of the food stimulates receptors - send impulses to the swallowing centre
(medulla in the brain).

Appropriate muscles in correct sequence then activated.

Swallowing is initiated voluntarily but once started cannot be stopped.

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 During the oropharyngeal stage of swallowing the food must be prevented from:
Swallowing can be divided into two stages.

Re-entering the mouth.

1) Oropharyngeal stage - 1 s duration. Bolus moved from mouth through the Entering the nasal passages.
pharynx into the oesophagus.
Entering the trachea.

2) Oesophageal stage - moves food along oesophagus to the stomach.

How is this achieved?

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At rest

Figure 16-5(a) Sherwood (2010/2013) Oropharyngeal stage of swallowing Figure 16-5(b) Sherwood (2010/2013) Oropharyngeal stage of swallowing

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Oesophagus has a sphincter at both ends.
Oesophagus is a straight muscular tube that extends between pharynx and stomach.
Sphincter is a ring-like muscular structure.
When closed - prevents the passage of substances.
Upper sphincter - pharyngoesophageal sphincter
Lower sphincter - gastroesophageal sphincter
Pharyngoesophageal sphincter closed except during swallowing. Prevents large
volumes of air entering the oesophagus with each breath.
Prevents eructation - burping.
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Oesophageal stage of swallowing.
Peristaltic waves (ring-like contractions) push food along the oesophagus.
Propulsion of food along oesophagus is an active process - not just gravity.
Wave takes around 5-9 seconds to reach lower part of oesophagus.
Fluid - falls quickly but must wait until wave reaches sphincter before it can pass into
the stomach.
Food lodged in oesophagus (stretches the wall) - stimulates a secondary peristaltic
wave to pass.
Stretching oesophagus also stimulates salivary gland secretion.
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 Gastro-oesophageal sphincter
Barrier between the stomach and the oesophagus.
Prevents reflux of gastric contents of the stomach (acidic).

Sphincter not closing properly……..

Heartburn - acidity of gastric contents irritates the lining of the oesophagus.
Lots of discomfort but the heart itself is not involved.

Sphincter will not relax……..

Accumulation of food in oesophagus - achalasia

Oesophagus becomes distended - passage of food to stomach delayed.

Figure 16-6 (16-5) Sherwood (2010/2013) Peristalsis in the oesophagus Aspiration pneumonia - high risk of some food particles entering lungs.

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http://www.nature.com

Achalasia in the oesophagus

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 Oesophagus Stratified
squamous
epithelium

Secretes only mucus Columnar

epithelium
Lubrication for the passage of food.
Protects the lining of the oesophagus from the abrasive food
Protects the lining from acid and enzymes if any gastric reflux.

Transit time in oesophagus - 6-10 seconds

No digestion or absorption occurs in the oesophagus.

Figure 24-13 Marieb (2004) Structure of the oesophagus wall

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The lining of the oesophagus has a stratified squamous epithelium. Adaptation of the mucosal lining of the
Oesophagus-stomach junction there is an abrupt transition from stratified oesophagus in the Leather Back Turtle
squamous epithelium to simple columnar epithelium.

What is the functional significance of this epithelial change?

From Inside Nature’s Giants

https://youtu.be/moZq_7MdhEE?si=Oef2nT9puVaFsT7R

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 Jellyfish loaded in to the oesophagus – held in place by the “spikey” lining
Backward peristaltic contraction – to remove sea water
Forward peristaltic contraction – to move Jellyfish from oesophagus to stomach

Eat their body weight in Jelly fish per day (500 – 900 kg)

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