Campbell and Reece 7th edition - Chapter 41 PPT - in the attatchment

Chapter 41 Animal Nutrition Overview: The Need to Feed Every mealtime is a reminder that we are heterotrophs Dependent on a regular supply of food In general, animals fall into one of three dietary categories Herbivores eat mainly autotrophs (plants and algae) Carnivores eat other animals Omnivores regularly consume animals as well as plants or algal matter Regardless of what an animal eats, an adequate diet must satisfy three nutritional needs Fuel for all cellular work The organic raw materials for biosynthesis Essential nutrients, substances such as vitamins that the animal cannot make for itself Animals feed by four main mechanisms Concept 41.1: Homeostatic mechanisms manage an animal’s energy budget Nearly all of an animal’s ATP generation Is based on the oxidation of energy-rich molecules: carbohydrates, proteins, and fats Glucose Regulation as an Example of Homeostasis Animals store excess calories As glycogen in the liver and muscles and as fat Glucose is a major fuel for cells Its metabolism, regulated by hormone action, is an important example of homeostasis When fewer calories are taken in than are expended Fuel is taken out of storage and oxidized Caloric Imbalance Undernourishment Occurs in animals when their diets are chronically deficient in calories Can have detrimental effects on an animal Overnourishment Results from excessive food intake Leads to the storage of excess calories as fat Obesity as a Human Health Problem The World Health Organization Now recognizes obesity as a major global health problem Obesity contributes to a number of health problems, including Diabetes, cardiovascular disease, and colon and breast cancer Researchers have discovered Several of the mechanisms that help regulate body weight Over the long term, homeostatic mechanisms Are feedback circuits that control the body’s storage and metabolism of fat Several chemical signals called hormones Regulate both long-term and short-term appetite by affecting a “satiety center” in the brain The complexity of weight control in humans Is evident from studies of the hormone leptin Mice that inherit a defect in the gene for leptin Become very obese Obesity and Evolution The problem of maintaining weight partly stems from our evolutionary past When fat hoarding was a means of survival A species of birds called petrels Become obese as chicks due to the need to consume more calories than they burn Concept 41.2: An animal’s diet must supply carbon skeletons and essential nutrients To build the complex molecules it needs to grow, maintain itself, and reproduce An animal must obtain organic precursors (carbon skeletons) from its food Besides fuel and carbon skeletons An animal’s diet must also supply essential nutrients in preassembled form An animal that is malnourished Is missing one or more essential nutrients in its diet Herbivorous animals May suffer mineral deficiencies if they graze on plants in soil lacking key minerals Malnutrition Is much more common than undernutrition in human populations Essential Amino Acids Animals require 20 amino acids And can synthesize about half of them from the other molecules they obtain from their diet The remaining amino acids, the essential amino acids Must be obtained from food in preassembled form A diet that provides insufficient amounts of one or more essential amino acids Causes a form of malnutrition called protein deficiency Most plant proteins are incomplete in amino acid makeup So individuals who must eat only plant proteins need to eat a variety to ensure that they get all the essential amino acids Some animals have adaptations That help them through periods when their bodies demand extraordinary amounts of protein Essential Fatty Acids Animals can synthesize most of the fatty acids they need The essential fatty acids Are certain unsaturated fatty acids Deficiencies in fatty acids are rare Vitamins Vitamins are organic molecules Required in the diet in small amounts To date, 13 vitamins essential to humans Have been identified Vitamins are grouped into two categories Fat-soluble and water-soluble Minerals Minerals are simple inorganic nutrients Usually required in small amounts Mineral requirements of humans Concept 41.3: The main stages of food processing are ingestion, digestion, absorption, and elimination Ingestion, the act of eating Is the first stage of food processing Digestion, the second stage of food processing Is the process of breaking food down into molecules small enough to absorb Involves enzymatic hydrolysis of polymers into their monomers Absorption, the third stage of food processing Is the uptake of nutrients by body cells Elimination, the fourth stage of food processing Occurs as undigested material passes out of the digestive compartment The four stages of food processing Digestive Compartments Most animals process food In specialized compartments Intracellular Digestion In intracellular digestion Food particles are engulfed by endocytosis and digested within food vacuoles Extracellular Digestion Extracellular digestion Is the breakdown of food particles outside cells Animals with simple body plans Have a gastrovascular cavity that functions in both digestion and distribution of nutrients Animals with a more complex body plan Have a digestive tube with two openings, a mouth and an anus This digestive tube Is called a complete digestive tract or an alimentary canal The digestive tube can be organized into specialized regions That carry out digestion and nutrient absorption in a stepwise fashion Concept 41.4: Each organ of the mammalian digestive system has specialized food-processing functions The mammalian digestive system consists of the alimentary canal And various accessory glands that secrete digestive juices through ducts Food is pushed along the digestive tract by peristalsis Rhythmic waves of contraction of smooth muscles in the wall of the canal The Oral Cavity, Pharynx, and Esophagus In the oral cavity, food is lubricated and digestion begins And teeth chew food into smaller particles that are exposed to salivary amylase, initiating the breakdown of glucose polymers The region we call our throat is the pharynx A junction that opens to both the esophagus and the windpipe (trachea) The esophagus Conducts food from the pharynx down to the stomach by peristalsis From mouth to stomach The Stomach The stomach stores food And secretes gastric juice, which converts a meal to acid chyme Gastric juice Is made up of hydrochloric acid and the enzyme pepsin The lining of the stomach Is coated with mucus, which prevents the gastric juice from destroying the cells Gastric ulcers, lesions in the lining Are caused mainly by the bacterium Helicobacter pylori The Small Intestine The small intestine Is the longest section of the alimentary canal Is the major organ of digestion and absorption Enzymatic Action in the Small Intestine The first portion of the small intestine is the duodenum Where acid chyme from the stomach mixes with digestive juices from the pancreas, liver, gallbladder, and intestine itself The pancreas produces proteases, protein-digesting enzymes That are activated once they enter the duodenum Enzymatic digestion is completed As peristalsis moves the mixture of chyme and digestive juices along the small intestine Hormones help coordinate the secretion of digestive juices into the alimentary canal Absorption of Nutrients The small intestine has a huge surface area Due to the presence of villi and microvilli that are exposed to the intestinal lumen The enormous microvillar surface Is an adaptation that greatly increases the rate of nutrient absorption The core of each villus Contains a network of blood vessels and a small vessel of the lymphatic system called a lacteal Amino acids and sugars Pass through the epithelium of the small intestine and enter the bloodstream After glycerol and fatty acids are absorbed by epithelial cells They are recombined into fats within these cells These fats are then mixed with cholesterol and coated with proteins Forming small molecules called chylomicrons, which are transported into lacteals The Large Intestine The large intestine, or colon Is connected to the small intestine A major function of the colon Is to recover water that has entered the alimentary canal The wastes of the digestive tract, the feces Become more solid as they move through the colon Pass through the rectum and exit via the anus The colon houses various strains of the bacterium Escherichia coli Some of which produce various vitamins Concept 41.5: Evolutionary adaptations of vertebrate digestive systems are often associated with diet Some Dental Adaptations Dentition, an animal’s assortment of teeth Is one example of structural variation reflecting diet Mammals have specialized dentition That best enables them to ingest their usual diet Stomach and Intestinal Adaptations Herbivores generally have longer alimentary canals than carnivores Reflecting the longer time needed to digest vegetation Symbiotic Adaptations Many herbivorous animals have fermentation chambers Where symbiotic microorganisms digest cellulose The most elaborate adaptations for an herbivorous diet Have evolved in the animals called ruminants Click to edit Master subtitle style Copyright © 2005 Education, Inc. publishing as Benjamin Cummings PowerPoint Lectures for Biology, Seventh Edition Neil Campbell and Jane Reece Lectures by Chris Romero Click to edit Master title style Click to edit Master subtitle style Copyright © 2005 Education, Inc. publishing as Benjamin Cummings PowerPoint Lectures for Biology, Seventh Edition Neil Campbell and Jane Reece Lectures by Chris Romero Click to edit Master title style Figure 41.1 Figure 41.2 Baleen SUSPENSION FEEDERS Feces SUBSTRATE FEEDERS BULK FEEDERS FLUID FEEDERS Caterpillar Figure 41.3 1 When blood glucose level rises, a gland called the pancreas secretes insulin, a hormone, into the blood. Insulin enhances the transport of glucose into body cells and stimulates the liver and muscle cells to store glucose as glycogen. As a result, blood glucose level drops. 2 STIMULUS: Blood glucose level rises after eating. Homeostasis: 90 mg glucose/ 100 mL blood STIMULUS: Blood glucose level drops below set point. Glucagon promotes the breakdown of glycogen in the liver and the release of glucose into the blood, increasing blood glucose level. 4 When blood glucose level drops, the pancreas secretes the hormone glucagon, which opposes the effect of insulin. 3 Figure 41.4 100 µm Figure 41.5 Produced by adipose (fat) tissue, leptin suppresses appetite as its level increases. When body fat decreases, leptin levels fall, and appetite increases. Leptin PYY Insulin Ghrelin Secreted by the stomach wall, ghrelin is one of the signals that triggers feelings of hunger as mealtimes approach. In dieters who lose weight, ghrelin levels increase, which may be one reason it’s so hard to stay on a diet. The hormone PYY, secreted by the small intestine after meals, acts as an appetite suppressant that counters the appetite stimulant ghrelin. A rise in blood sugar level after a meal stimulates the pancreas to secrete insulin (see Figure 41.3). In addition to its other functions, insulin suppresses appetite by acting on the brain. Figure 41.6 Figure 41.7 Figure 41.8 Figure 41.9 Corn (maize) and other grains Beans and other legumes Essential amino acids for adults Methionine Valine Threonine Phenylalanine Leucine Isoleucine Lysine Tryptophan Figure 41.10 Figure 41.11 Table 41.1 Table 41.2 Figure 41.12 Pieces of food Small molecules Mechanical digestion Food Chemical digestion (enzymatic hydrolysis) Nutrient molecules enter body cells Undigested material INGESTION 1 DIGESTION 2 ELIMINATION 4 ABSORPTION 3 Figure 41.13 Gastrovascular cavity Food Epidermis Mesenchyme Gastrodermis Mouth Tentacles Mesenchyme Food vacuoles Gland cells Flagella Nutritive muscular cells Esophagus Mouth Pharynx Crop Gizzard Intestine Anus Typhlosole Lumen of intestine Esophagus Anus Rectum Mouth Crop Gastric ceca Anus Intestine Gizzard Crop Stomach Mouth Esophagus Foregut Midgut Hindgut Earthworm. The digestive tract of an earthworm includes a muscular pharynx that sucks food in through the mouth. Food passes through the esophagus and is stored and moistened in the crop. The muscular gizzard, which contains small bits of sand and gravel, pulverizes the food. Digestion and absorption occur in the intestine, which has a dorsal fold, the typhlosole, that increases the surface area for nutrient absorption. (b) Grasshopper. A grasshopper has several digestive chambers grouped into three main regions: a foregut, with an esophagus and crop; a midgut; and a hindgut. Food is moistened and stored in the crop, but most digestion occurs in the midgut. Gastric ceca, pouches extending from the midgut, absorb nutrients. (c) Bird. Many birds have three separate chambers— the crop, stomach, and gizzard—where food is pulverized and churned before passing into the intestine. A bird’s crop and gizzard function very much like those of an earthworm. In most birds, chemical digestion and absorption of nutrients occur in the intestine. Figure 41.14a–c IIeum of small intestine Duodenum of small intestine Appendix Cecum Ascending portion of large intestine Anus Small intestine Large intestine Rectum Liver Gall- bladder Tongue Oral cavity Pharynx Esophagus Stomach Pyloric sphincter Cardiac orifice Mouth Esophagus Salivary glands Stomach Liver Pancreas Gall- bladder Large intestines Small intestines Rectum Anus Parotid gland Sublingual gland Submandibular gland Salivary glands A schematic diagram of the human digestive system Pancreas Figure 41.15 Esophagus Epiglottis down Tongue Pharynx Glottis Larynx Trachea Bolus of food Epiglottis up To lungs To stomach Esophageal sphincter contracted Glottis up and closed Esophageal sphincter relaxed Glottis down and open Esophageal sphincter contracted Epiglottis up Relaxed muscles Contracted muscles Relaxed muscles Stomach Figure 41.16 1 When a person is not swallowing, the esophageal sphincter muscle is contracted, the epiglottis is up, and the glottis is open, allowing air to flow through the trachea to the lungs. The swallowing reflex is triggered when a bolus of food reaches the pharynx. 2 The larynx, the upper part of the respiratory tract, moves upward and tips the epiglottis over the glottis, preventing food from entering the trachea. 3 The esophageal sphincter relaxes, allowing the bolus to enter the esophagus. 4 After the food has entered the esophagus, the larynx moves downward and opens the breathing passage. 5 Waves of muscular contraction (peristalsis) move the bolus down the esophagus to the stomach. 6 Figure 41.17 Pepsin (active enzyme) HCl Parietal cell Chief cell Stomach Folds of epithelial tissue Esophagus Pyloric sphincter Epithelium Pepsinogen 3 2 1 Interior surface of stomach. The interior surface of the stomach wall is highly folded and dotted with pits leading into tubular gastric glands. Gastric gland. The gastric glands have three types of cells that secrete different components of the gastric juice: mucus cells, chief cells, and parietal cells. Mucus cells secrete mucus, which lubricates and protects the cells lining the stomach. Chief cells secrete pepsino- gen, an inactive form of the digestive enzyme pepsin. Parietal cells secrete hydrochloric acid (HCl). 1 Pepsinogen and HCI are secreted into the lumen of the stomach. 2 HCl converts pepsinogen to pepsin. 3 Pepsin then activates more pepsinogen, starting a chain reaction. Pepsin begins the chemical digestion of proteins. 5 µm Small intestine Cardiac orifice Figure 41.18 1 µm Bacteria Mucus layer of stomach Figure 41.19 Liver Bile Acid chyme Stomach Pancreatic juice Pancreas Intestinal juice Duodenum of small intestine Gall- bladder Pancreas Membrane-bound enteropeptidase Trypsin Active proteases Lumen of duodenum Inactive trypsinogen Other inactive proteases Figure 41.20 Figure 41.21 Oral cavity, pharynx, esophagus Carbohydrate digestion Polysaccharides (starch, glycogen) Disaccharides (sucrose, lactose) Salivary amylase Smaller polysaccharides, maltose Stomach Protein digestion Nucleic acid digestion Fat digestion Proteins Pepsin Small polypeptides Lumen of small intes- tine Polysaccharides Pancreatic amylases Maltose and other disaccharides Epithelium of small intestine (brush border) Disaccharidases Monosaccharides Polypeptides Pancreatic trypsin and chymotrypsin (These proteases cleave bonds adjacent to certain amino acids.) Smaller polypeptides Pancreatic carboxypeptidase Amino acids Small peptides Dipeptidases, carboxypeptidase, and aminopeptidase (These proteases split off one amino acid at a time, working from opposite ends of a polypeptide.) Amino acids DNA, RNA Pancreatic nucleases Nucleotides Nucleotidases Nucleosides Nucleosidases and phosphatases Nitrogenous bases, sugars, phosphates Fat globules (Insoluble in water, fats aggregate as globules.) Bile salts Fat droplets (A coating of bile salts prevents small drop- lets from coalescing into larger globules, increasing exposure to lipase.) Pancreatic lipase Glycerol, fatty acids, glycerides Figure 41.22 Amino acids or fatty acids in the duodenum trigger the release of cholecystokinin (CCK), which stimulates the release of digestive enzymes from the pancreas and bile from the gallbladder. Liver Gall- bladder CCK Entero- gastrone Gastrin Stomach Pancreas Secretin CCK Duodenum Key Stimulation Inhibition Enterogastrone secreted by the duodenum inhibits peristalsis and acid secretion by the stomach, thereby slowing digestion when acid chyme rich in fats enters the duodenum. Secreted by the duodenum, secretin stimulates the pancreas to release sodium bicarbonate, which neutralizes acid chyme from the stomach. Gastrin from the stomach recirculates via the bloodstream back to the stomach, where it stimulates the production of gastric juices. Epithelial cells Key Nutrient absorption Vein carrying blood to hepatic portal vessel Villi Large circular folds Intestinal wall Villi Epithelial cells Lymph vessel Blood capillaries Lacteal Microvilli (brush border) Muscle layers Figure 41.23 Figure 41.24 Large fat globules are emulsified by bile salts in the duodenum. 1 Digestion of fat by the pancreatic enzyme lipase yields free fatty acids and monoglycerides, which then form micelles. 2 Fatty acids and mono- glycerides leave micelles and enter epithelial cells by diffusion. 3 Fat globule Lacteal Epithelial cells of small intestine Micelles made up of fatty acids, monoglycerides, and bile salts Fat droplets coated with bile salts Bile salts Chylomicrons containing fatty substances are transported out of the epithelial cells and into lacteals, where they are carried away from the intestine by lymph. 4 Figure 41.25 Figure 41.26a–c (a) Carnivore (b) Herbivore (c) Omnivore Incisors Canines Premolars Molars Figure 41.27 Carnivore Herbivore Colon (large intestine) Cecum Stomach Small intestine Small intestine Figure 41.28 Reticulum. Some boluses also enter the reticulum. In both the rumen and the reticulum, symbiotic prokaryotes and protists (mainly ciliates) go to work on the cellulose-rich meal. As by-products of their metabolism, the microorganisms secrete fatty acids. The cow periodically regurgitates and rechews the cud (red arrows), which further breaks down the fibers, making them more accessible to further microbial action. Rumen. When the cow first chews and swallows a mouthful of grass, boluses (green arrows) enter the rumen. 1 Intestine 2 Omasum. The cow then reswallows the cud (blue arrows), which moves to the omasum, where water is removed. 3 Abomasum. The cud, containing great numbers of microorganisms, finally passes to the abomasum for digestion by the cow‘s own enzymes (black arrows). 4 Esophagus