The digestive fluid that takes an active part in the process of digesting food is called gastric juice. He contains special components, promoting the breakdown of products and absorption useful substances. Juice is produced by the gastric mucosa. A sufficient amount of digestive fluid ensures the normal process of processing incoming food. Under the influence of negative factors, the acidity of gastric juice can increase or decrease, provoking the development of diseases.
Main components of digestive fluid
Gastric juice is odorless and colorless. It contains a lot of components, without which the digestion process is impossible. These include:
- hydrochloric acid;
- biocarbonates;
- pepsin and pepsinogen;
- slime;
- Castle's intrinsic factor.
Production of hydrochloric acid carried out by the glands of the stomach. The component is the main component of gastric juice. It is responsible for the level of acidity and prevents pathogens from entering the body. Hydrochloric acid takes an active part in preparing food for the digestion process.
Bicarbonates regulate the neutralization of hydrochloric acid. Produced by superficial mucoid cells. Pepsin and pepsinogen are special enzymes involved in the breakdown of protein foods. The presence of several forms of components ensures rapid processing of proteins of any complexity. The production of enzymes is carried out by the cells of the fundic glands.
Mucus protects the stomach lining from exposure irritating factors, including hydrochloric acid. It is a gel-like substance; the thickness of its coating on the walls of the stomach is 0.6 mm. Its basis is biocarbonates.
Intrinsic Castle factor is a special type of enzyme that is an inactive form of vitamin B12. Produced by parietal cells of the fundic glands.
The chemical composition of gastric juice is presented:
- water,
- chlorides,
- sulfates,
- phosphates,
- hydrocarbonates,
- sodium,
- potassium,
- calcium,
- ammonia.
Every day the human body produces 2 liters of gastric juice. In men, the production of digestive fluid is 22-29 mmol/h, in women – 16-21 mmol/h.
A change in the smell of gastric juice to putrid indicates the development of an inflammatory process in the intestines. Changing the usual shade to red or brown is a consequence of bleeding. Greenish or yellowish color speaks of bile impurities.
Secretion of gastric juice
The stomach is characterized by an acidic environment. Normal level acidity is achieved due to a moderate amount of hydrochloric acid in gastric juice. In undiluted form, it ensures the elimination of pathogenic bacteria. In the morning, before meals, the amount of gastric juice is insignificant. Active production of the component begins in the process of eating and processing food. Normally, the acidity of the digestive fluid should not exceed 1.5-2.5 pH.
Gastric secretion can be basal or stimulated. Basal acidity indicates the content of hydrochloric acid in gastric juice on an empty stomach. Stimulated secretion is the level of hydrochloric acid in the stomach after eating. It is noteworthy that basal acidity is significantly higher than stimulated.
The main reason for the decrease in gastric acidity is the development of gastritis, unbalanced diet, bad habits and improper absorption of protein. The consequence of a reduced indicator is a deterioration in the process of digestion of food and high risk development of oncology.
Increased secretion is a consequence of poor nutrition. Provoking factors include fast food intake, alcohol abuse and uncontrolled medication use. The main provocateur of increased acidity is the bacteria Helicobacter pylori that has entered the body.
Poor nutrition, especially the consumption of spicy and fatty foods, provokes increased production of hydrochloric acid. Lead to negative consequences Constant overeating or long breaks between meals can occur. Poor chewing during rapid absorption of food increases the load on the gastrointestinal tract. The stomach is forced to process large pieces of food, which requires considerable expenditure of gastric juice.
Long-term use medicines provides negative impact on the gastric mucosa. The result is excessive secretion of gastric juice. Dangerous drugs are aspirin, paracetamol, analgin and hormonal drugs.
Regular stressful situations contribute to the process of excessive formation of hydrochloric acid. Tobacco smoke and alcohol also have an adverse effect on the gastric mucosa, especially on an empty stomach.
Helicobacter pylori is a provocateur of the development of gastritis and ulcers. The bacterium negatively affects the gastric mucosa, resulting in hypersecretion of hydrochloric acid.
Diseases due to low acidity
The secretion of gastric juice can change under the influence of negative factors. In most cases, deviations from the norm provoke diseases gastrointestinal tract. The main prerequisites for the development of pathologies associated with decreased secretion are:
- gastroduodenitis;
- gastritis with low acidity;
- stomach cancer.
All pathologies have similar symptoms, and therefore require mandatory examination by a specialist. Only he will be able to correctly diagnose the type of disease.
Gastroduodenitis
This is an inflammatory pathology that affects the mucous membrane of the stomach and duodenum. It is a form of chronic gastritis, due to which inflammation affects neighboring organs. Develops due to genetic predisposition, abuse of junk food and alcohol. Frequent stress and the penetration of the Helicobacter pylori bacterium into the body can provoke gastroduodenitis. The disease is characterized by nausea, pain syndrome in the stomach area, belching, heartburn and stool disorders.
Gastritis with low acidity
The disease is an inflammatory process of the mucous membrane of the organ. Its appearance is due to a decrease in the acidity of gastric juice. Pathology develops under the influence of the bacterium Helicobacter pylori, inflammatory diseases digestive system, endocrine and autoimmune disorders. Accompanied dull ache and heaviness in the epigastric region. The patient is plagued by bloating, diarrhea and rumbling in the intestines. Additional symptoms are belching, nausea and bad taste in the mouth. It is possible that “jams” may appear in the corners of the mouth and an inflammatory process on the oral mucosa.
Stomach cancer
Presented malignant neoplasm, arising from epithelial cells of the organ mucosa. Under the influence of negative factors, healthy cells begin their degeneration. Cancer can be caused by poor diet, alcohol abuse and gastrointestinal diseases.
In the early stages, stomach cancer does not manifest itself in any way. As the pathology spreads, stomach pain, general weakness, unreasonable weight loss, nausea and vomiting are recorded. A person has low performance, the level of hemoglobin in the blood drops.
Diseases due to high acidity
The most common ailments include:
- gastritis with high acidity;
- ulcerative lesions of the stomach;
- functional dyspepsia.
The development of pathological processes is due to the influence of negative factors.
Gastritis with high acidity
With this type of disease, hydrochloric acid is released in excess. This process is observed with poor nutrition, smoking, long-term use of medications and working in hazardous industries. Systematic stressful situations also contribute to excessive secretion of hydrochloric acid. The development of gastritis with increased acidity of gastric juice is possible with an infectious lesion of the body, a violation metabolic processes and diseases endocrine systems s.
Signs of illness with excess and deficiencies in the production of food fluid are practically the same. A person experiences discomfort in the stomach area, moderate pain and heaviness plague him. As the pathology progresses, heartburn, belching of air, nausea and an unpleasant taste in the mouth are recorded. Vomiting is possible.
Ulcers and erosive-ulcerative lesions
Ulcers occur due to the high acidity of the digestive fluid. Systematic exposure to hydrochloric acid leads to inflammatory processes in the stomach. In the absence of therapy, trophic disorders occur with further education ulcers Reason pathological process are stressful situations, inflammatory diseases organs of the gastrointestinal tract and disorders of the stomach.
Ulcerative damage to the body is often a consequence of pathologies such as tuberculosis, pancreatitis, cirrhosis of the liver and hepatitis. The presence of an ulcer is indicated by frequent pain in the upper abdomen. As the disease progresses, its intensity increases.
Increased pain is recorded with a long break between meals. The patient complains of severe heartburn and nausea. Vomiting occurs 30-120 minutes after eating.
Lack of timely treatment for ulcers increases the likelihood of developing gastric bleeding.
Functional dyspepsia is accompanied by pain or discomfort in the epigastric region. In this case, there are no deviations in the functioning of the gastrointestinal tract. Dyspepsia develops under the influence of traumatic and stressful situations. The patient is experiencing nausea.
Specialized specialists will help determine the acidity level of gastric juice. laboratory research. They are carried out in conditions medical institution. Monitoring the degree of acidity of the gastric fluid allows you to avoid many gastrointestinal diseases and prevent disruption of the digestive process.
The stomach is an important part of the digestive system. This organ accumulates and mixes the bolus of food. It is in the stomach that the chemical breakdown of food occurs, as well as the transformation of vitamins and microelements into easily digestible forms. One of the main functions of this organ is the secretion of gastric juice.
Normal food processing is simply impossible without this physiological process. Gastric secretions contain hydrochloric acid. Normally, up to two liters of this fluid are secreted daily. What role does gastric juice play in our body? What does this secret consist of? Why do acidity levels go down and up? We'll talk about all this and more in this article.
Definition of the term
The stomach plays a huge role in the digestive process. Under the influence of peristalsis, the food bolus is mixed. It is also where education takes place. huge amount enzymes. Due to the acidic environment of the stomach, neutralization occurs bacterial infection. When low-quality food is ingested, the gag reflex is triggered, which prevents further distress.
Ninety-nine percent of digestive juice consists of water. It also contains enzymes and mineral components. A change in color to yellow indicates the presence of bile secretion in the gastric secretion. A red or brown tint may indicate blood. During active fermentation processes, the juice has an unpleasant putrefactive odor.
Important! Hydrochloric acid, which is part of the digestive juice, is the most powerful stimulator of pancreatic secretion.
In between meals, the stomach produces neutral mucus. After eating food, an acidic reaction appears in it. The composition of the secretion may vary depending on the amount of food consumed and its type. Thanks to the presence of mucus, the aggressive effect of the secreted acid is neutralized. This is why human gastric juice does not damage the inner walls of the stomach.
Moreover, viscous mucus envelops the food bolus, thereby improving digestive function. The chemical composition of gastric juice includes the following components:
- hydrochloric acid;
- mucoids;
- pepsin;
- lipase;
- mineral salts.
Experts also note that gastric juice contains bicarbonates. What role do these components play? Interestingly, acid begins to be produced only after the corresponding reflex is triggered, which does not always appear when food enters.
What happens if the reflex works, but there is no food in the stomach? This is where bicarbonates help. Ions have protective function and prevent acid from damaging the organ. Under their influence, carbon dioxide and water are formed, as a result of which the acidic environment is replaced by an alkaline one. If not for bicarbonates, reflux of stomach contents could result in burns to the larynx and throat.
Hydrochloric acid in the stomach plays a huge role in digestion.
Stomach acidity
The main indicator of the normal functioning of the stomach is the level of acidity, that is, the concentration of acid in the gastric juice. This indicator is measured in different parts of the stomach, esophagus and duodenum. Hydrochloric acid in the stomach breaks up complex molecules, which facilitates absorption into small intestine.
The synthesis of acid in the stomach is less than the established indicators, indicating low acidity. At elevated level acidity, the acid concentration exceeds the norm. In any case, a shift in this indicator triggers pathological changes in the gastrointestinal tract and causes the appearance unpleasant symptoms.
Reduced or increased secretion of hydrochloric acid threatens the appearance of chronic gastritis, peptic ulcer and even cancer. Currently, there are a large number of ways to measure acidity levels, but the intragastric method is considered the most accurate and informative. During the day, the concentration of hydrochloric acid is measured simultaneously in several parts of the stomach. This happens with the help of devices that are equipped with special sensors.
Important! Stimulation of gastric juice for research is carried out using products that contain insulin or histamine.
The fractional probing technique is also used. The contents of the stomach are sucked out using a rubber tube. Compared with the previous method, the results this study not so accurate. This is due to the fact that the fence biological material taken from different zones and mixed.
Moreover, the research process itself disrupts the normal functioning of the stomach, and this also distorts the results obtained. Experts distinguish two main types of changes in acidity levels: increased and decreased types. Let's talk about these changes in more detail.
The analysis will show what acid is in the stomach
Increased acidity
Excessive production of hydrochloric acid manifests itself in the form of such unpleasant symptoms:
- heartburn. It usually appears after eating or drinking horizontal position. Heartburn is the result of stomach contents refluxing into the esophagus. Irritation of the mucous membrane is the cause of the burning sensation;
- sour or bitter belching. It appears when gases or food enter the esophagus;
- pain outbreak;
- feeling of heaviness and fullness in the stomach. Even a regular snack causes discomfort;
- decreased appetite;
- bloating;
- rumbling in the stomach;
- nausea, vomiting;
- constipation or diarrhea.
When the production of gastric juice is high, heartburn and an attack of pain occur. If there is high acidity, you should never neutralize it with soda. In the future, this will lead to an even greater increase in the secretion of gastric juice and the formation of deep ulcers on the mucous membrane.
A variety of factors can lead to excessive acidity: dietary errors, bad habits, stressful situations, taking medications. The development of hyperacid gastritis is also based on the influence of Helicobacter pylori infection. This is the only bacterium that is not damaged by hydrochloric acid.
Low acidity
Despite the fact that hypoacid gastritis is much less common, it is considered the most dangerous. A decrease in gastric activity threatens the penetration of pathogenic microorganisms. A decrease in enzymatic properties manifests itself in the form of the following symptoms:
- belching rotten;
- loss of appetite;
- bad breath, which even brushing your teeth cannot eliminate;
- intestinal disorders;
- stool retention;
- an attack of nausea that occurs after eating;
- bloating.
Hypoacid gastritis threatens the development of anemia, hypotension, allergic reaction, autoimmune processes. A decrease in acidity concentration can even contribute to the development of cancer.
Reduced production of hydrochloric acid can lead to the development of serious pathologies such as anemia, allergies and cancer
Natural gastric juice
The composition of the drug includes digestive juice, as well as an alcohol solution salicylic acid. The drug is used to normalize the level of acidity in the stomach and improve digestion processes. Natural gastric juice improves appetite and eliminates dyspeptic disorders. Experts prescribe the remedy for achylia, hypoacid and anacid gastritis.
Natural gastric has some limitations; it cannot be used in following cases:
- gastroesophageal reflux;
- hyperacid gastritis;
- stomach and duodenal ulcers;
- erosive gastritis and duodenitis;
- allergy to active ingredients.
Proper storage of the drug plays an important role. If you leave the product in a warm place, it will lose its activity.
Foods that affect acidity
To normalize the condition associated with changes in the secretion of gastric juice, it is first necessary to normalize nutrition. Next, let's talk about foods that increase and, conversely, decrease acidity levels.
Raising pH
Alcoholic drinks provoke an increase in acidity. Alcohol irritates mucous membranes digestive organs, due to which nutrients cannot be properly absorbed. The more often a person drinks alcohol, the more intense the digestive juice will be released. This can manifest itself in the form of severe heartburn, nausea and attacks of pain in the stomach area.
Important! The pH level increases after drinking champagne, beer, wine and low-alcohol cocktails.
The basis of the diet for people on a healthy diet is fruit. Many people do not even suspect that they can significantly increase the level of acidity in the stomach. This reaction can be caused by:
- grape;
- melon;
- pomegranate;
- peach;
- kiwi;
- citrus.
Citrus fruits raise pH levels
Oddly enough, some vegetables can also increase the secretion of gastric juice. The functionality of the secret glands increases the consumption of such products:
- cabbage;
- pickles;
- zucchini;
- tomatoes.
Increased acidity can also be a reaction to fatty and sweet foods. If speak about fatty foods, then it often includes spread, margarine, and vegetable fat. Eating such food leads to disruption of digestive processes and an increase in the functional activity of the secret glands.
If we talk about sweets, it is worth noting that not all of them affect the amount of gastric juice produced. Honey, halva and marshmallows do not give such a reaction. Chocolate, cakes, pastries, alcoholic desserts, etc. can increase acidity. Spices give dishes an exquisite taste, but some of them can cause pathological changes in the functioning of the secret glands.
The following foods can enhance the secretion of digestive juice: nutmeg, chili, cloves, ground red and black pepper. Herbs are also used in treatment to neutralize acid. Decoctions of chamomile flowers, licorice root, calamus rhizome, wormwood, and fireweed will help normalize the level of gastric juice.
Lower pH
To reduce acidity, patients are recommended to eat food with a homogenized consistency, namely boiled porridge, pureed soup, pureed vegetable puree from carrots, pumpkin, potatoes. Products containing simple compounds reduce acidity and at the same time do not require a large amount of energy to break down. For example, if you choose between meat and fish, then preference is given to the latter product, since it contains fewer fatty compounds.
Boiled porridge reduces stomach acidity
Let's highlight a list of foods that should be consumed to lower pH:
- cereals: rice, semolina, corn, pearl barley, barley, buckwheat, oatmeal;
- peaches, apples, bananas;
- potatoes, beets, olives;
- raspberries, lingonberries, dogwoods, quinces, currants, tangerines, blueberries, strawberries, wild strawberries.
Medicines that regulate pH levels
Medications will help normalize pH and prevent the development of the disease. The following remedies will help reduce acid levels:
- antacids. These drugs neutralize acid by absorbing harmful particles. Along with this, they envelop the gastric mucosa and stimulate the formation of protective mucus. Most often, antacids are used as first aid, but they do not have a long-term effect;
- alginates. These drugs are able to absorb excess hydrochloric acid and remove it from the body. In addition, alginates strengthen the work immune system and form a protective film on the walls of the stomach;
- blockers act directly on stomach cells. They are usually used when antacids have failed to cope with the problem.
If, on the contrary, it is necessary to increase the production of gastric juice, then doctors can prescribe Plantaglucide. The drug is diluted with water and taken half an hour before meals. Ortho taurine ergo will also help cope with the problem. It is consumed on an empty stomach two to three times a day. So, gastric juice plays a huge role in the coordinated functioning of the entire digestive tract. Changes in the functioning of the secret glands can lead to the development serious illnesses.
To normalize the level of digestive juice, use medicines. Changing your diet will also help eliminate the problem. If you experience discomfort from the gastrointestinal tract, you should immediately contact a specialist. Early diagnosis is the key to your health!
Gastric juice is produced by the secretory glands of the gastric mucosa. Pure gastric juice is a colorless transparent liquid. One of the components of gastric juice is hydrochloric acid, so its pH is 1.5-1.8. The concentration of hydrochloric acid in gastric juice is 0.3-0.5%; the pH of the stomach contents after eating can be significantly higher than the pH of pure gastric juice due to its dilution and neutralization by alkaline food components. The composition of gastric juice includes inorganic (ions Na+, K+, Ca2+, Cl-, HCO3-) and organic substances (mucus, metabolic end products, enzymes). Enzymes are produced by the main cells of the gastric glands in an inactive form - in the form pepsinogens, which are activated when small peptides are removed from them under the influence of hydrochloric acid and are converted into pepsins.
The main proteolytic enzymes of gastric juice include pepsin A, gastrixin, parapepsin (pepsin B). Pepsin A breaks down to oligopeptides at pH 1.5-2.0. Optimal enzyme pH gastricsin is 3.2-3.5. It is believed that pepsin A and gastrixin act on different kinds proteins, providing 95% of the proteolytic activity of gastric juice. Pepsin B plays less important role during gastric digestion and breaks down mainly gelatin. The ability of gastric juice enzymes to break down proteins at different pH values plays an important adaptive role, as it ensures the effective digestion of proteins under conditions of qualitative and quantitative diversity of food entering the stomach.
The composition of gastric juice also includes a small amount of lipase, which breaks down emulsified fats (triglycerides) into fatty acids and diglycerides at neutral and slightly acidic pH values (5.9-7.9). In infants, gastric lipase breaks down more than half of the emulsified fat contained in breast milk. In an adult, gastric lipase activity is low.
The role of hydrochloric acid in digestion:
- activates pepsinogens in gastric juice, converting them into pepsins;
- creates an acidic environment that is optimal for the action of gastric juice enzymes;
- causes swelling and denaturation of food proteins, which facilitates their digestion;
- has a bactericidal effect;
- regulates the production of gastric juice (when the pH is in antrum the stomach becomes less than 3.0, the secretion of gastric juice begins to slow down);
- has a regulatory effect on gastric motility and the process of evacuation of gastric contents in twelve duodenum(with a decrease in pH in the duodenum, a temporary inhibition of gastric motility is observed).
Functions of gastric mucus.
The mucus that is part of the gastric juice, together with HCO3- ions, forms a hydrophobic viscous gel that protects the mucosa from the damaging effects of hydrochloric acid and pepsins. The mucus produced by the glands of the fundus of the stomach contains a special gastromucoprotein, or Castle's intrinsic factor which is necessary for the complete absorption of vitamin B12. It binds to vitamin B12, which enters the stomach as part of food, protects it from destruction and promotes the absorption of this vitamin into small intestine. Vitamin B12 is necessary for the normal functioning of hematopoiesis in the red bone marrow, namely for the proper maturation of red blood cell precursor cells.
Lack of vitamin B12 in internal environment of the body, associated with a violation of its absorption due to a lack of intrinsic Castle factor, is observed when part of the stomach is removed, atrophic gastritis and leads to development serious illness– B12 deficiency anemia.
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The stomach performs the following functions:
- Depositing. Food remains in the stomach for several hours.
- Secretory. The cells of its mucous membrane produce gastric juice.
- Motor. It ensures mixing and movement of food masses into the intestines.
- Suction. It absorbs a small amount of water, glucose, amino acids, and alcohols.
- excretory.
Some metabolic products (urea, creatinine and salts) are excreted into the digestive canal with gastric juice. heavy metals).
- Endocrine or hormonal. The gastric mucosa contains cells that produce gastrointestinal hormones - gastrin, histamine, motilin.
- Protective. The stomach is a barrier to pathogenic microflora, as well as harmful nutrients (vomiting).
Composition and properties of gastric juice: 1.5-2.5 liters of juice are produced per day.
Outside of digestion, only 10-15 ml of juice is released per hour.
Quantity, composition and properties of gastric juice
This juice has a neutral reaction and consists of water, mucin and electrolytes. When eating, the amount of juice produced increases to 500-1200 ml. The juice produced in this case is a colorless transparent liquid of a strongly acidic reaction, since it contains 0.5% hydrochloric acid. The pH of digestive juice is 0.9-2.5. It contains 98.5% water and 1.5% solids.
Of these 1.1% inorganic substances, and 0.4% organic. The inorganic part of the dry residue contains cations of potassium, sodium, magnesium and anions of chlorine, phosphoric and sulfuric acids. Organic matter represented by urea, creatinine, uric acid, enzymes and mucus.
Pepsins are classified as peptidases. This is a complex of several enzymes that break down proteins.
Hydrochloric acid is formed in parietal cells. Hydrochloric acid dissolved in gastric juice is called free. When combined with proteins, it determines the associated acidity of the juice. All sour foods juice provides its overall acidity.
- Activates pepsinogen.
- Creates an optimal reaction environment for the action of pepsins.
- Causes denaturation and loosening of proteins, providing access for pepsins to protein molecules.
- Promotes curdling of milk.
- Has an antibacterial effect.
- Stimulates gastric motility and secretion of gastric glands.
- Promotes the production of gastrointestinal hormones in the duodenum.
Mucus is produced by accessory cells. Some vitamins (groups B and C) accumulate in the mucus
Food coming from the oral cavity is located in the stomach in layers and is not mixed for 1-2 hours.
The main cells of the gastric glands synthesize pepsinogen, an inactive precursor of pepsin, which is the main hydrolytic enzyme of gastric juice. The proenzyme synthesized on ribosomes accumulates in the form of zymogen granules and is released into the lumen of the gastric gland by exocytosis. In the gastric cavity, the inhibitory agent is cleaved from pepsinogen. protein complex and the proenzyme turns into pepsin.
Activation of pepsinogen is triggered by HCl, and subsequently proceeds autocatalytically: pepsin itself activates its proenzyme.
The term pepsin currently refers to a mixture of several proteolytic enzymes. In humans, 6-8 different enzymes have been found that differ immunohistochemically. At an optimal pH value, pepsin hydrolyzes proteins by breaking peptide bonds in the protein molecule formed by groups of phenylamine, tyrosine, tryptophan and other amino acids.
As a result, the protein molecule breaks down into peptones and peptides. Pepsin provides hydrolysis of the main protein substances, especially collagen - the main component of fibers connective tissue.
The main pepsins in gastric juice include the following:
- pepsin A - a group of enzymes that hydrolyze proteins at an optimum pH of 1.5-2.0;
- gastrixin (pepsin C), hydrolyzing proteins at an optimum pH of 3.2-3.5;
— pepsin B (parapepsin) breaks down gelatin and connective tissue proteins (at pH 5.6 and higher, the proteolytic effect of the enzyme is weakened);
— rennin (pepsin D, chymosin) breaks down milk casein in the presence of Ca2+ ions.
Gastric juice contains a number of non-proteolytic enzymes.
Among them - gastric lipase, breaking down fats that are in food in an emulsified state (milk fats) into glycerol and fatty acids at a pH of 5.9-7.9.
Composition and properties of gastric juice
In infants, gastric lipase breaks down up to 59% of milk fat. There is little lipase in the gastric juice of adults. Therefore, the bulk of fats are digested in the small intestine.
Cells of the surface epithelium of the gastric mucosa produce lysozyme (muromidase).
Lysozyme determines the bactericidal properties of gastric juice.
Urease breaks down urea in the stomach at pH 8.0.
The ammonia released in this case neutralizes hydrochloric acid and prevents excess acidity of the chyme coming from the stomach into duodenum.
Stomach mucus and its meaning
An important organic component of gastric juice are mucoids produced by mucocytes of the surface epithelium, neck of the fundic and pyloric glands (up to 15 g/l).
Gastromucoprotein (Castle's intrinsic hematopoietic factor, necessary for the absorption of vitamin B12) also belongs to mucoids.
Mucus is represented mainly by two types of substances - glycoproteins and proteoglycans. Mucin is secreted through the apical membrane of the mucocyte, forms a layer of mucus 0.5 - 1.5 mm thick, it envelops the gastric mucosa and prevents the damaging effects of hydrochloric acid and pepsins on the cells of the mucous membrane and irritants received with food.
These same cells simultaneously produce bicarbonate along with mucin. The mucosobicarbonate barrier formed by the interaction of mucin and bicarbonate protects the mucous membrane from autolysis under the influence of hydrochloric acid and pepsins.
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Composition and properties of gastric juice. The meaning of its components
1.5 - 2.5 liters of juice are produced per day. Outside of digestion, only 10 - 15 ml of juice is released per hour. This juice has a neutral reaction and consists of water, mucin and electrolytes. When eating, the amount of juice produced increases to 500 - 1200 ml. The juice produced in this case is a colorless transparent liquid of a strongly acidic reaction, since it contains 0.5% hydrochloric acid. The pH of digestive juice is 0.9 - 2.5.
It contains 98.5% water and 1.5% solids. Of these, 1.1% are inorganic substances, and 0.4% are organic. The inorganic part of the dry residue contains cations of potassium, sodium, magnesium and anions of chlorine, phosphoric and sulfuric acids. Organic substances are represented by urea, creatinine, uric acid, enzymes and mucus.
Gastric juice enzymes include peptidases, lipase, and lysozyme.
Pepsins are classified as peptidases. This is a complex of several enzymes that break down proteins. Pepsins hydrolyze peptide bonds in protein molecules with the formation of products of their incomplete cleavage - peptones and polypeptides. Pepsins are synthesized by the chief cells of the mucosa in an inactive form, in the form of pepsinogens. The hydrochloric acid in the juice splits off the protein that inhibits their activity. They become active enzymes. Pepsin A is active at pH = 1.2 - 2.0. Pepsin C, gastrixin at pH = 3.0 - 3.5.
These 2 enzymes break down short chain proteins. Pepsin B, parapepsin is active at pH = 3.0 - 3.5. It breaks down connective tissue proteins. Pepsin D hydrolyzes milk protein casein. Pepsins A, B and D are mainly synthesized in the antrum. Gastricsin is formed in all parts of the stomach. Digestion of proteins occurs most actively in the mucosal layer of mucus, since enzymes and hydrochloric acid are concentrated there.
Gastric lipase breaks down emulsified milk fats. In an adult, its significance is not great.
How much gastric juice is secreted per day?
In children, it hydrolyzes up to 50% of milk fat. Lysozyme destroys microorganisms that enter the stomach.
Hydrochloric acid is formed in parietal cells due to the following processes:
1.Transition of bicarbonate anions into the blood in exchange for hydrogen cations.
The formation of bicarbonate anions in parietal cells occurs with the participation of carbonic anhydrase. As a result of this exchange, alkalosis occurs at the height of secretion.
2. Due to the active transport of protons into these cells.
3.With the help of active transport of chlorine anions in them.
Hydrochloric acid dissolved in gastric juice is called free. When combined with proteins, it determines the associated acidity of the juice. All the acidic products in the juice contribute to its overall acidity.
Hydrochloric acid value of juice:
1. Activates pepsinogens.
2.Creates an optimal reaction environment for the action of pepsins.
3. Causes denaturation and loosening of proteins, providing access.
pepsins to protein molecules.
4.Promotes curdling of milk. Those. formation of insoluble casein from dissolved caseinogen.
5.Has an antibacterial effect.
6. Stimulates gastric motility and secretion of gastric glands.
7. Promotes the production of gastrointestinal hormones in the duodenum.
Mucus is produced by accessory cells.
Mucin forms a membrane tightly adjacent to the mucosa. Thus, it protects its cells from mechanical damage and the digestive action of the juice. Some vitamins (groups B and C) accumulate in mucus, and also contain intrinsic Castle factor. This gastromucoprotein is necessary for the absorption of vitamin B12, which ensures normal erythropoiesis.
Food coming from the oral cavity is located in the stomach in layers and is not mixed for 1 - 2 hours.
Therefore, in inner layers Digestion of carbohydrates continues under the action of salivary enzymes.
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Daily amount, composition and properties of gastric juice. Cellular mechanisms of hydrochloric acid secretion. Features of gastric digestion in children.
Gastric juice - a secretion secreted by the glands of the gastric mucosa.
Colorless, slightly opalescent liquid. Density ( specific gravity) gastric juice - 1.006 - 1.009, pH = 1.5-2.0. The daily amount reaches 2 liters.
Gastric juice healthy person contains a small amount of mucus and undigested fiber.
When analyzing gastric juice, indicators such as total acidity, the amount of free hydrochloric acid, etc. are necessarily determined.
The gastric secretion consists of two components: the parietal secretion, secreted by the parietal cells and having an acidic reaction, and the non-parietal secretion, secreted by all other cells of the stomach and having an alkaline reaction.
The lining secretion contains hydrochloric acid in high concentration.
The latter does not damage the gastric mucosa due to the presence of protective factors (non-lining secretion, mucus and buffering properties of food).
The non-plate secretion contains pepsin, gastrixin, mucin, chlorides, bicarbonates, sodium and potassium phosphates. The main source of formation of non-plate secretion is the mucous membrane of the pylorus; pepsinogen (the precursor of pepsin, a protein-digesting enzyme) is produced by the main cells in the body of the stomach.
The second protein-digesting enzyme is gastrixin. Its proteolytic activity is almost two times higher than that of pepsin.
Human gastric glands can produce lipase and possibly other enzymes. In addition, gastro-mucoprotein, or intrinsic Castle factor, is secreted into the stomach (see Castle factors), a group of biologically active substances blood.
The cells that produce these substances are still unknown.
Regulatory mechanism gastric secretion complex and not fully revealed. The participation in this process of the nervous and endocrine systems, as well as local regulatory mechanisms in the stomach and intestines.
The synthesis of HCl is associated with the aerobic oxidation of glucose and the formation of ATP, the energy that is used by the active transport system of H+ ions.
Built into the apical membrane is H+/K+ ATPase, which pumps H+ ions out of the cell in exchange for potassium. One theory suggests that the main supplier of hydrogen ions is carbonic acid, which is formed as a result of the hydration of carbon dioxide, a reaction catalyzed by carbonic anhydrase. The carbonic acid anion leaves the cell through the basement membrane in exchange for chlorine, which is then excreted through the chloride channels of the apical membrane.
Function, composition and properties of gastric juice - how it is formed
Another theory considers water as a source of hydrogen (Fig. 7).
It is believed that the parietal cells of the gastric glands are excited in three ways:
the vagus nerve has a direct effect on them through muscarinic cholinergic receptors (M-cholinergic receptors) and indirectly by activating G-cells of the pyloric part of the stomach.
gastrin has a direct effect on them through specific G receptors.
gastrin activates ECL (mast) cells that secrete histamine.
Histamine activates parietal cells through H2 receptors.
Blockade of cholinergic receptors with atropine reduces the secretion of hydrochloric acid. H2-receptor and M-cholinergic receptor blockers are used in the treatment of hyperacid conditions of the stomach.
The hormone secretin inhibits the secretion of hydrochloric acid. Its secretion depends on the pH of the stomach contents: the higher the acidity of the chyme entering the duodenum, the more secretin is released.
Fatty foods stimulate the secretion of cholecystokinin (CC). CA reduces secretion of juices in the stomach and inhibits the activity of parietal cells. Other hormones and peptides also reduce the secretion of hydrochloric acid: glucagon, GIP, VIP, somatostatin, neurotensin.
Digestion in the stomach in children
In a newborn, the cardiac part of the stomach is well developed, the pyloric part is worse. The fundus of the stomach and the pyloric part develop sufficiently only by 10-12 years.
The entrance to the stomach is wide, the cardiac sphincter is poorly developed, but pronounced muscle layer pylorus, so infants often experience regurgitation and vomiting.
The capacity of a newborn's stomach is 40-50 ml, by the end of the first month 120-140 ml, by the end of the first year 300-400 ml.
The gastric mucosa contains the same glands as in adults, but the number of secretory cells is 10-12 times less than in adults, the glands are shorter and wider.
In children of early infancy The volume of gastric juice is not large, because
the brain phase of gastric secretion is poorly expressed, the receptor apparatus of the stomach is poorly developed, mechanical and chemical influences do not have a pronounced stimulating effect on the secretion of glands.
The pH of the gastric contents of a newborn baby ranges from slightly alkaline to slightly acidic.
During the first day, the environment in the stomach becomes acidic (pH 4-6). The acidity of gastric juice is created not by HCl (there is a small amount of free HCl in the juice), but by lactic acid.
Activation of proteolytic enzymes is carried out mainly by lactic acid.
In the slightly acidic environment of the stomach of young infants, proteases are inactive, due to this, various immunoglobulins are not hydrolyzed and are absorbed in the intestines in their native state, providing the proper level of immunity.
Pepsinogens are activated by lactic acid. In the stomach of a newborn, 20-30% of incoming proteins are digested.
Under the influence of saliva and gastric juice in the presence of calcium ions, caseinogen protein dissolved in milk, lingering in the stomach, turns into insoluble loose flakes, which are then exposed to proteolytic enzymes.
Gastric lipase breaks down only emulsified milk fats; Breast milk lipase is activated by lipokinase from the baby's gastric juice.
In the slightly acidic environment of the stomach, the amylolytic activity of the baby's saliva and mother's milk can persist.
When breastfeeding, gastric juice is less acidic, with less enzymatic activity, than when feeding with cow's milk and nutritional formulas.
When switching to a mixed diet, the pH gradually decreases and reaches adult values only by 7-12 years.
Food from the oral cavity enters the stomach, where it undergoes further chemical and mechanical processing. In addition, the stomach is a food depot. Mechanical processing of food is ensured by the motor activity of the stomach, chemical processing is carried out by enzymes of gastric juice.
Crushed and chemically processed food masses mixed with gastric juice form liquid or semi-liquid chyme.
The stomach performs the following functions: secretory, motor, absorption (these functions will be described below), excretory (secretion of urea, uric acid, creatinine, heavy metal salts, iodine, medicinal substances), endocrine (formation of the hormones gastrin and histamine), homeostatic (pH regulation), participation in hematopoiesis (production of internal factor Castle).
Secretory function of the stomach
The secretory function of the stomach is provided by glands located in its mucous membrane. There are three types of glands: cardiac, fundic (the stomach's own glands) and pyloric (pyloric glands).
The glands consist of the main, parietal (lining), accessory cells and mucocytes. Chief cells produce pepsinogens, parietal cells produce hydrochloric acid, and accessory and mucocytes produce mucoid secretion. Fundic glands contain all three types of cells. Therefore, the juice of the fundus of the stomach contains enzymes and a lot of hydrochloric acid, and it is this juice that plays a leading role in gastric digestion.
Gastric juice- a complex digestive juice produced by various cells of the gastric mucosa.
The main components of gastric juice
Hydrochloric acid
The parietal cells of the fundic glands of the stomach secrete hydrochloric acid, the most important component of gastric juice.
Its main functions are: maintaining a certain level of acidity in the stomach, ensuring the conversion of pepsinogen into pepsin, preventing the penetration of pathogenic bacteria and microbes into the body, promoting the swelling of protein components of food, its hydrolysis, and stimulating the production of pancreatic secretions[ source not specified 1389 days].
Hydrochloric acid produced by parietal cells has a constant concentration: 160 mmol/l (0.3–0.5%).
Bicarbonates
Bicarbonates HCO3− are necessary to neutralize hydrochloric acid at the surface of the mucous membrane of the stomach and duodenum in order to protect the mucosa from the effects of acid.
Produced by superficial accessory (mucoid) cells.
Gastric juice
The concentration of bicarbonates in gastric juice is 45 mmol/l.
Pepsinogen and pepsin
Pepsin is the main enzyme that breaks down proteins. There are several isoforms of pepsin, each of which acts on a different class of proteins. Pepsins are obtained from pepsinogens when the latter enter an environment with a certain acidity.
The main cells of the fundic glands are responsible for the production of pepsinogens in the stomach.
Slime
Slime - most important factor protection of the gastric mucosa. The mucus forms an immiscible layer of gel, about 0.6 mm thick, concentrating bicarbonates, which neutralize the acid and thereby protect the mucous membrane from the damaging effects of hydrochloric acid and pepsin. Produced by superficial accessory cells.
Internal factor
Intrinsic factor (Castle factor) is an enzyme that converts the inactive form of vitamin B12, supplied with food, into an active, digestible one.
Secreted by the parietal cells of the fundic glands of the stomach.
Chemical composition of gastric juice
The main chemical components of gastric juice:
- water (995 g/l);
- chlorides (5-6 g/l);
- sulfates (10 mg/l);
- phosphates (10-60 mg/l);
- bicarbonates (0-1.2 g/l) of sodium, potassium, calcium, magnesium;
- ammonia (20-80 mg/l).
Volume of gastric juice production
During the day, the stomach of an adult produces about 2 liters of gastric juice.
Basal (that is, at rest, not stimulated by food, chemical stimulants, etc.)
etc.) secretion in men is (25-30% less in women):
- gastric juice - 80-100 ml/h;
- hydrochloric acid - 2.5-5.0 mmol/h;
- pepsin - 20-35 mg/hour.
The maximum production of hydrochloric acid in men is 22-29 mmol/h, in women - 16-21 mmol/h.
Physical properties of gastric juice
Gastric juice is practically colorless and odorless.
A greenish or yellowish color indicates the presence of bile impurities and pathological duodenogastric reflux. The red or brown tint may be due to blood impurities. An unpleasant putrid odor is usually a consequence serious problems with evacuation of gastric contents into the intestines. Normally, gastric juice contains only a small amount of mucus. A noticeable amount of mucus in the gastric juice indicates inflammation of the gastric mucosa.
Gastric juice is a digestive juice that contains a variety of components. It is produced by cells belonging to the gastric mucosa and is, in its pure form, a colorless liquid. What exactly is in human gastric juice?
Hydrochloric acid
Perhaps the main component of gastric juice is hydrochloric acid. It is produced by the parietal cells of the fundic glands of the stomach. Due to hydrochloric acid, it is possible to maintain a certain limit in relation to the degree of acidity in the stomach. In addition, the presented component creates obstacles for the penetration of pathogenic bacteria into the body, and also prepares food for effective hydrolysis.
It should be noted that this component in the composition of gastric juice is characterized by a constant and unchanged concentration, namely 160 mmol per liter. Experts pay attention to some features associated with this substance: as is known, digestive process begins in the mouth, and salivary enzymes (maltase, amylase) take part in the process of breaking down polysaccharides. Thus, the food bolus penetrates the stomach area, where at least 30-40% of carbohydrates are digested with the help of specific juice.
In addition, under the influence of hydrochloric acid, which is part of the gastric juice, the alkaline environment is transformed into an acidic one, and salivary enzymes are activated.
Of course, without the presented component, optimal functioning of the gastrointestinal tract is simply impossible.
Read on to find out what the other components of this composition are.
Bicarbonates and mucus
Bicarbonates are a specific component that is needed in the stomach area in order to neutralize hydrochloric acid, which occurs at the surface lining of the stomach, the mucous type, duodenum. It is due to this effect that the mucous membrane is protected from the harmful effects of acid. Bicarbonates are produced by cells that are part of the superficial accessory group of cells. Their concentration in human gastric juice is 45 mmol per liter.
Next, I would like to draw attention to such an important component as mucus. This is because it provides ideal protection for the gastric mucosa. Experts pay attention to the following features associated with the presented component:
- it forms a layer of gel that is immiscible, and its thickness is no more than 0.6 mm;
- the gel concentrates bicarbonates, which neutralize, as noted earlier, acid. This forms the protection of the mucous membrane from the damaging effects of hydrochloric acid, as well as pepsin;
- mucus is produced by accessory cells, which, moreover, are superficial. This creates another small protective layer.
Thus, bicarbonates and mucus, each of these components is part of the gastric juice. However, their functioning would be incomplete without hydrochloric acid, as well as some other components that will be presented below.
Other components
The next component of the composition in humans is pepsins. This is also a unique component, because it is with its help that the most rapid and effective breakdown of proteins is carried out. Modern medicine knows about several forms of pepsin, each of them, in turn, affects certain categories of the protein component. This component is obtained from pepsinogens, and this occurs during the process of penetration into an environment with certain density indicators.
Next I would like to mention lipase. Despite the fact that this component is found in gastric juice in an insignificant proportion, the role of this enzyme is no less significant than that of all the others. It is lipase that performs the function related to the initial hydrolysis of fats, namely their breakdown into fatty acids and glycerol.
This enzyme is a surface active catalyst, which is also true for other enzymes in gastric juice.
Another component in gastric juice is intrinsic Castle factor. This is another special enzyme; this feature is explained by the ability to activate the inactive form of vitamin B12 (it is known to enter the human body with food). Intrinsic Castle factor is produced by the parietal cells of the gastric glands, and is therefore very important for maintaining the optimal state of gastric juice.
It should be noted that during every 24 hours, at least two liters of the composition are produced in the stomach of a normal adult. Any changes in the color of this composition indicate diseases defined pathological conditions, which deserve the closest attention. One should not neglect those cases when mucus appears in the area of gastric juice, because this indicates inflammatory processes in the area of the gastric mucosa.
Thus, all the components in this component are the enzymes and other substances it needs. Their presence is a 100% guarantee of harmonious operation of the gastrointestinal tract system, the absence painful sensations and other unpleasant symptoms. That is why experts recommend periodically checking the ratio of this component.
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HOW TO SIGNIFICANTLY REDUCE THE RISK OF CANCER?
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1.Can cancer be prevented?
The occurrence of a disease such as cancer depends on many factors. No person can ensure complete safety for himself. But everyone can significantly reduce the chances of developing a malignant tumor.
2.How does smoking affect the development of cancer?
Absolutely, categorically forbid yourself from smoking. Everyone is already tired of this truth. But quitting smoking reduces the risk of developing all types of cancer. Smoking is associated with 30% of deaths from oncological diseases. In Russia, lung tumors kill more people than tumors of all other organs.
Eliminating tobacco from your life - best prevention. Even if you smoke not a pack a day, but only half a day, the risk of lung cancer is already reduced by 27%, as the American Medical Association found.
3.Does excess weight affect the development of cancer?
Look at the scales more often! Extra pounds will affect more than just your waist. The American Institute for Cancer Research has found that obesity promotes the development of tumors of the esophagus, kidneys and gallbladder. The fact is that adipose tissue not only serves to preserve energy reserves, it also has secretory function: Fat produces proteins that influence the development of chronic inflammation in the body. And oncological diseases appear against the background of inflammation. In Russia, WHO associates 26% of all cancer cases with obesity.
4.Do exercise help reduce the risk of cancer?
Spend at least half an hour a week training. Sport is on the same level as proper nutrition when it comes to cancer prevention. In the United States, a third of all deaths are attributed to the fact that patients did not follow any diet or pay attention to physical exercise. The American Cancer Society recommends exercising 150 minutes a week at a moderate pace or half as much but at a vigorous pace. However, a study published in the journal Nutrition and Cancer in 2010 shows that even 30 minutes can reduce the risk of breast cancer (which affects one in eight women worldwide) by 35%.
5.How does alcohol affect cancer cells?
Less alcohol! Alcohol has been blamed for causing tumors of the mouth, larynx, liver, rectum and mammary glands. Ethanol decomposes in the body to acetaldehyde, which then, under the action of enzymes, turns into acetic acid. Acetaldehyde is a strong carcinogen. Alcohol is especially harmful for women, as it stimulates the production of estrogens - hormones that affect the growth of breast tissue. Excess estrogen leads to the formation of breast tumors, which means that every extra sip of alcohol increases the risk of getting sick.
6.Which cabbage helps fight cancer?
Love broccoli. Vegetables not only contribute to a healthy diet, but they also help fight cancer. This is why recommendations for healthy eating contain the rule: half of the daily diet should be vegetables and fruits. Particularly useful are cruciferous vegetables, which contain glucosinolates - substances that, when processed, acquire anti-cancer properties. These vegetables include cabbage: regular cabbage, Brussels sprouts and broccoli.
7. Red meat affects which organ cancer?
The more vegetables you eat, the less red meat you put on your plate. Research has confirmed that people who eat more than 500g of red meat per week have a higher risk of developing colorectal cancer.
8.Which of the proposed remedies protect against skin cancer?
Stock up on sunscreen! Women aged 18–36 are especially susceptible to melanoma, the most dangerous form of skin cancer. In Russia, in just 10 years, the incidence of melanoma has increased by 26%, world statistics show an even greater increase. Equipment for this is also blamed fake tan, And Sun rays. The danger can be minimized with a simple tube of sunscreen. A 2010 study in the Journal of Clinical Oncology confirmed that people who regularly apply a special cream have half the incidence of melanoma than those who neglect such cosmetics.
You need to choose a cream with a protection factor of SPF 15, apply it even in winter and even in cloudy weather (the procedure should turn into the same habit as brushing your teeth), and also not expose it to the sun's rays from 10 a.m. to 4 p.m.
9. Do you think stress affects the development of cancer?
Stress itself does not cause cancer, but it weakens the entire body and creates conditions for the development of this disease. Research has shown that constant worry alters activity immune cells, responsible for turning on the “hit and run” mechanism. As a result, a large amount of cortisol, monocytes and neutrophils, which are responsible for inflammatory processes, constantly circulate in the blood. And as already mentioned, chronic inflammatory processes can lead to the formation of cancer cells.
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Gastric juice- digestive juice produced by different cells of the gastric mucosa.
The main components of gastric juice are: hydrochloric acid secreted by parietal cells, mucus and bicarbonates (production of accessory cells), intrinsic Castle factor (secreted by parietal cells) and enzymes.
The most important proteolytic enzymes of gastric juice: pepsin, gastrixin (pepsin C), and chymosin (rennin). The pepsin precursor (proenzyme) pepsinogen, as well as the proenzymes gastricsin and chymosin, are produced by the main cells of the gastric mucosa, and are subsequently activated by hydrochloric acid. Non-proteolytic enzymes of gastric juice are lysozyme, carbonic anhydrase, amylase, lipase and others.
Gastric juice of a healthy person is practically colorless and odorless. A greenish or yellowish color indicates the presence of bile impurities and pathological duodenogastric reflux. A red or brown tint indicates the possible presence of blood. An unpleasant putrid odor is most often the result of serious problems with the evacuation of gastric contents into the duodenum. Normally, there should be a small amount of mucus in the gastric juice. A noticeable amount of mucus in the gastric juice indicates inflammation of the gastric mucosa.
About 2 liters of gastric juice are produced in the stomach of an adult per day.
Basal secretion, not stimulated by food or otherwise, in men is: gastric juice 80-100 ml/h, hydrochloric acid - 2.5-5.0 mmol/h, pepsin - 20-35 mg/h. Women have 25–30% less.
Gastric juice in newborns
Gastric juice of an infant contains the same components as gastric juiceadult juice: hydrochloric acid, chymosin (curds milk), pepsins (break down proteins into albumoses and peptones) and lipase (breaks down neutral fats into fatty acids and glycerol). Children in the first weeks of life are characterized by a very low concentration of hydrochloric acid in gastric juice and its weak general acidity. It increases significantly after the introduction of complementary foods, i.e. when switching from lactotrophic nutrition to regular nutrition. Simultaneously with a decrease in the pH of gastric juice, the activity of carbonic anhydrase, which is involved in the formation of hydrogen ions, increases. In children in the first 2 months of life, the pH value is mainly determined by hydrogen ions of lactic acid, and subsequently by hydrochloric acid (Geppe N.A., Podchernyaeva N.S., 2008).
