scholarly journals The effect of dietary fibre isolates on gastric secretion, acidity and emptying

1986 ◽  
Vol 55 (3) ◽  
pp. 507-513 ◽  
Author(s):  
K. Tadesse
Keyword(s):  
Gastric Emptying ◽  
Gastric Secretion ◽  
Dietary Fibre ◽  
Stomach Contents ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Intragastric Administration ◽  
Low Grade ◽  
Phenol Red ◽  
Variable Effect

1. In six volunteers, the effect of intragastric administration of different water-soluble chemical isolates of dietary fibre on gastric secretion, acidity and emptying was studied.2. At 30 min after administration of the test meals, the stomach contents were completely aspirated and the volume, pH, phenol red concentration, total titratable acidity and different electrolytes were measured.3. Compared with the control meal, the pH and unionized (combined) hydrogen concentrations were significantly higher (P < 0.05) following most of the fibre-containing meals, while the total titratable acid concentration was not significantly different. None of the fibre-containing meals appreciably altered the volume or type of gastric secretion but had a low-grade variable effect on gastric emptying.4. It is concluded that most dietary fibre isolates, although having a definite and notable buffering effect on the acid in the stomach, have a minimal effect on gastric secretion and a variable and small effect on gastric emptying.

A METHOD FOR ESTIMATING THE RATES OF GASTRIC SECRETION AND EMPTYING

1951 ◽  
Vol 29 (3) ◽  
pp. 83-89
Author(s):  
J. A. Hildes ◽  
D. L. Dunlop
Keyword(s):  
Gastric Secretion ◽  
Test Meal ◽  
Stomach Contents ◽  
Test Period ◽  
Phenol Red ◽  
Dilution Indicator ◽  
Gastric Contents ◽  
Before And After ◽  
Stomach Volume

The dilution indicator, phenol red, was used to measure rates of gastric secretion and emptying. A test meal containing 2.5 mgm. phenol red was introduced into the stomach through a tube, the stomach contents mixed, and a sample aspirated. The volume of stomach contents was calculated from the immediate dilution of the phenol red. At the end of a 20 min. test period the stomach volume was again estimated by sampling before and after the addition of 1.0 mgm. phenol red. From the known volume of gastric contents and the known concentration of phenol red the rates of gastric secretion and emptying were calculated from the equations (1) [Formula: see text], (2) [Formula: see text]. Q0 and Q are the quantities of dye at the beginning and end of a test period of t minutes' duration; V0 and V are volumes of stomach contents at these times and A and B are the rates of secretion and emptying respectively. The results of 10 experiments are presented.

scholarly journals N-Acetylcysteine for Gastric Lactobezoars in a 1-Month-Old

2019 ◽  
Vol 24 (3) ◽  
pp. 247-250
Author(s):  
Dimitrios A. Savva ◽  
MacKenzie Crist ◽  
Allison Lardieri
Keyword(s):  
Gastric Emptying ◽  
Gastric Secretion ◽  
Normal Saline ◽  
Disulfide Bonds ◽  
Stomach Contents ◽  
Filling Defect ◽  
Upper Gastrointestinal Series ◽  
Gastrointestinal Series ◽  
Caloric Density ◽  
Upper Gastrointestinal

Gastric lactobezoars are a result of the inability to digest milk and mucous. Formulas that contain high casein concentrations, medium triglyceride oils, or high caloric density can increase the risk of bezoar formation by decreasing gastric secretion or delaying gastric emptying. N-acetylcysteine (NAC) is used to clear thick mucus secretions and is hypothesized to be effective in the treatment of gastric lactobezoars due to the cleavage of disulfide bonds in mucoproteins. We describe the use of NAC in a 1-month-old full term male (4.5 kg) who was diagnosed with a gastric lactobezoar following an upper gastrointestinal series that showed a large persistent filling defect in the distal body, which was suggestive of a gastric lactobezoar. A dose of 45 mg (10 mg/kg) of 10% NAC was diluted in 50 mL of normal saline and given every 6 hours via a nasogastric (NG) tube. Administration was followed by clamping of the NG tube for 2 hours and aspiration of the stomach contents. NAC was discontinued when aspirates were a clear mucus consistency. The patient's gastric lactobezoar was successfully treated with a 10 mg/kg/dose of NAC that was given every 6 hours for a total of 4 doses.

scholarly journals Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 530
Author(s):  
Luis Ferreira ◽  
Ana Mendes-Ferreira ◽  
Clícia Benevides ◽  
Diana Melo ◽  
Anabela Costa ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Fermentation Process ◽  
Titratable Acidity ◽  
Acetic Acid Bacteria ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Soluble Carbohydrate ◽  
Mixed Culture Fermentation ◽  
Single Culture ◽  
Total Dietary Fibre

This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%) were incubated with (1) a single culture of Lactobacillus plantarum, or (2) a consortium of lactic acid and acetic acid bacteria, together with one strain of Saccharomyces cerevisiae. Effects of inoculation of cowpea beans flours on stability (i.e., evaluated by the decrease in pH), and variations in nutritional characteristics (i.e., protein, starch, water soluble carbohydrates, total dietary fibre) were investigated. In both fermented flours, the effect of fermentation was more noticeable in total water-soluble carbohydrate (WSC) concentration during the fermentation process (P < 0.001), accounted for by metabolic activity of the microorganisms. The pH values progressively decreased (P < 0.001) through the fermentation process, particularly in flours fermented with a single culture of L. plantarum. By contrast, titratable acidity increased (P < 0.001) throughout the fermentation process in F2 and F3, although more noticeable in F3. Total dietary fibre (TDF) was not variable over the time. In relation to the protein content, the fermentations behaved very similarly; F2 had a variation over the time, but the effect was not significant (P = 0.0690). Results revealed small changes in chemical composition except in the case of pH and sugar contents with the values lower in the fermented products (i.e., single- or mixed-culture fermentation), leading to a more stable and safety product. These results indicate that fermented dry beans flours have the potential as functional ingredients for new food formulations.

Gastric emptying of ingested fat emulsion in rats: implications for studies of fat-induced satiety

1996 ◽  
Vol 270 (3) ◽  
pp. R688-R692 ◽  
Author(s):  
M. I. Friedman ◽  
I. Ramirez ◽  
M. G. Tordoff
Keyword(s):  
Gastric Emptying ◽  
Stomach Contents ◽  
Lipid Phase ◽  
Phenol Red ◽  
Rat Stomach ◽  
Fat Emulsion ◽  
Time Points ◽  
Behavioral Studies ◽  
Marked Suppression ◽  
Behavior Of Rats

Evidence that ingested fat acts in the intestine to produce satiety stems from studies showing that intraintestinal infusion of fat emulsion inhibits eating behavior of rats. In this study, we determined the appropriateness of infusion parameters used in these behavioral studies by measuring gastric emptying rates of both the aqueous and lipid components of Intralipid ingested normally by rats. Stomach contents were collected at different times 0-40 min after rats ingested Intralipid containing [14C]polyethylene glycol (PEG) and phenol red (PR) and were assayed for PEG, PR, and fat. The proportion of ingested fat remaining in the stomach was significantly greater than the proportion of ingested PEG or PR at all time points examined. Despite initial gastric emptying of fat during ingestion, consumption of Intralipid (0.5 or 1.1 kcal/ml) did not suppress subsequent solid food intake. The results indicate that 1) ingested fat emulsion rapidly partitions in the rat stomach into an aqueous phase, which empties rapidly, and a lipid phase, which empties slowly, and 2) normal ingestion of Intralipid is not immediately satiating. These observations raise questions about the physiological significance of the rapid and marked suppression of feeding behavior produced by intraintestinal infusion of Intralipid.

Simultaneous assessment of gastric emptying and secretion in rats by a novel computed tomography-based method

2014 ◽  
Vol 306 (3) ◽  
pp. G173-G182 ◽  
Author(s):  
Josua Jordi ◽  
François Verrey ◽  
Thomas A. Lutz
Keyword(s):  
Computed Tomography ◽  
Gastric Emptying ◽  
Gastric Secretion ◽  
Oral Glucose ◽  
High Temporal Resolution ◽  
Phenol Red ◽  
Gastric Function ◽  
Fixed Rate ◽  
The Impact

Gastric emptying and gastric secretion are two major physiological functions of the stomach. The assessment of these functions in particular in small animals is challenging; no method currently available allows the simultaneous measurement of both functions, and methods used are lethal or invasive and often limited by spatial, temporal, or quantitative resolution. Here, we report the establishment and validation of a quantitative noninvasive high-throughput computed tomography-based method to measure simultaneously gastric emptying and secretion in rats in vivo. The imaging strategy enables one to visualize stomach anatomy and to quantify stomach volume and stomach contrast agent content. The method was validated by comparing the results to classical lethal methods (stomach phenol red content and stomach wet weight). Additionally, we showed that the use of a mild anesthetic does not interfere with normal gastric function, thereby enabling high-resolution temporal studies within single animals. These combined advantages were applied to reevaluate the impact of cholecystokinin (CCK), histamine, and oral glucose solutions on gastric function with high temporal resolution. CCK inhibited gastric emptying completely for 20 min, leading to the accumulation of gastric juice in the stomach. The CCK antagonist devazepide blocked this effect. Histamine stimulated both gastric secretion and delayed emptying. Oral glucose solution emptied at a fixed rate of 24–31 cal/min and stimulated gastric secretion. These results confirm previous observations and add volumetric changes as a new dimension. As computed tomography scanners become broadly available, this method is an excellent approach to measure the combined gastric functional readout and to reduce the number of animals used.

scholarly journals Effects of varying content of soluble dietary fibre from wheat flour and oat milling fractions on gastric emptying in pigs

1996 ◽  
Vol 75 (3) ◽  
pp. 339-351 ◽  
Author(s):  
Helle N Johansen ◽  
K. E.Bach Knudsen ◽  
Brittmarie Sandström ◽  
F. Skjøth
Keyword(s):  
Gastric Emptying ◽  
Liquid Phase ◽  
Wheat Flour ◽  
Dietary Fibre ◽  
Solid Phase ◽  
Liquid Fraction ◽  
Stomach Contents ◽  
Peg 4000 ◽  
Lower Viscosity ◽  
Soluble Dietary Fibre

AbstractFour pigs fitted with a gastric cannula were fed on a wheat-flour-based diet (WF) and three oat-based diets, consisting mainly of oat flour (OF), rolled oats (RO) or oat bran (OB), for 1 week each. The stomach contents were collected quantitatively daily at 0·5, 1, 2, 3 or 5 h after feeding. The viscosity (mPa. s) of the liquid fraction of stomach contents 1 h after feeding was 1·7 with diet WF, 15 with diet OF, 30 with diet RO and approximately 400 with diet OB. The viscosity and the concentration of β-glucan in the liquid phase was to some extent determined by the dietary level of β-glucan in the diet. However, there was a trend towards a lower viscosity after longer exposure to the gastric juices. The correlation between logarithmic values for viscosity and concentration of β-glucan in the liquid phase of digesta was r 0·45. On centrifugation of digesta there was a higher proportion present in the sediment phase when the pigs were fed on diets with a higher content of soluble dietary fibre (DF), suggesting that the digesta was more coherent. This possibility was supported by the higher water-holding capacity (WHC) of the sediment. Feeding diets with oats containing a higher soluble DF content led to lower recoveries of digesta, PEG 4000 (liquid-phase marker), and the DF components β-glucan and arabinoxylan in the first hour after feeding. No effect related to the DF content of the diet was seen in the gastric emptying of starch and Cr2O3(solid-phase marker). In conclusion, soluble DF from oatsincreased the viscosity of stomach contents and increased the ability of the dry matter to retain water. Higher levels of soluble DF led to higher recoveries of digesta, the liquid phase and DF itself in the initial stage of gastric emptying, whereas no effect was seen on the gastric emptying of starch.

scholarly journals Effects of intragastric administration of L-tryptophan on the glycaemic response to a nutrient drink in men with type 2 diabetes — impacts on gastric emptying, glucoregulatory hormones and glucose absorption

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Maryam Hajishafiee ◽  
Rachel A. Elovaris ◽  
Karen L. Jones ◽  
Leonie K. Heilbronn ◽  
Michael Horowitz ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Gastric Emptying ◽  
Plasma Glucose ◽  
Glucose Absorption ◽  
Intragastric Administration ◽  
Glycaemic Response ◽  
C Peptide ◽  
Postprandial Glycaemia ◽  
Glucoregulatory Hormones

Abstract Background The rate of gastric emptying and glucoregulatory hormones are key determinants of postprandial glycaemia. Intragastric administration of L-tryptophan slows gastric emptying and reduces the glycaemic response to a nutrient drink in lean individuals and those with obesity. We investigated whether tryptophan decreases postprandial glycaemia and slows gastric emptying in type 2 diabetes (T2D). Methods Twelve men with T2D (age: 63 ± 2 years, HbA1c: 49.7 ± 2.5 mmol/mol, BMI: 30 ± 1 kg/m2) received, on three separate occasions, 3 g (‘Trp-3’) or 1.5 g (‘Trp-1.5’) tryptophan, or control (0.9% saline), intragastrically, in randomised, double-blind fashion, 30 min before a mixed-nutrient drink (500 kcal, 74 g carbohydrates), containing 3 g 3-O-methyl-D-glucose (3-OMG) to assess glucose absorption. Venous blood samples were obtained at baseline, after tryptophan, and for 2 h post-drink for measurements of plasma glucose, C-peptide, glucagon and 3-OMG. Gastric emptying of the drink was quantified using two-dimensional ultrasound. Results Tryptophan alone stimulated C-peptide (P = 0.002) and glucagon (P = 0.04), but did not affect fasting glucose. In response to the drink, Trp-3 lowered plasma glucose from t = 15–30 min and from t = 30–45 min compared with control and Trp-1.5, respectively (both P < 0.05), with no differences in peak glucose between treatments. Gastric emptying tended to be slower after Trp-3, but not Trp-1.5, than control (P = 0.06). Plasma C-peptide, glucagon and 3-OMG increased on all days, with no major differences between treatments. Conclusions In people with T2D, intragastric administration of 3 g tryptophan modestly slows gastric emptying, associated with a delayed rise, but not an overall lowering of, postprandial glucose.

scholarly journals Field evaluation of water or citrate soluble phosphorus in modified phosphate rocks for soybean

2001 ◽  
Vol 58 (1) ◽  
pp. 165-170 ◽  
Author(s):  
Luís Ignácio Prochnow ◽  
José Francisco da Cunha ◽  
Ariel Francisco Candiotti Ventimiglia
Keyword(s):  
Field Evaluation ◽  
Water Soluble ◽  
Ammonium Citrate ◽  
Low Grade ◽  
Triple Superphosphate ◽  
Single Superphosphate ◽  
Standard Source ◽  
Extractable P ◽  
P Fertilizers ◽  
P Sources

Ten P fertilizers were collected (commercial fertilizers) or synthesized (experimental sources) in order to obtain single superphosphates varying in water and citrate solubility. A standard source of P was also produced by crystallization of the water-soluble fraction of a triple superphosphate. Eleven P sources were band applied to a medium textured Xanthic Hapludox, in Bahia, Brazil (low content of resin-extractable P) at a rate of 80 kg ha-1 of NAC + H2O (neutral ammonium citrate plus water) soluble P2O5, with soybean as the crop which was grown to maturity. A check plot (control) was included in the study. Three of the P sources [single superphosphate produced from Araxa phosphate rock (PR), low-grade single superphosphate produced from Lagamar PR and the standard source of P] were also applied at rates to provide 40 and 120 kg ha-1 of NAC + H2O soluble P2O5. Yield of soybean was evaluated by analysis of variance with mean comparison performed utilizing LSD lines, considering the P sources applied at a rate of 80 kg ha-1 of P2O5 + control. Regression procedures were used to study the relation between yield of soybean and rates of P2O5. The fertilizers tested performed equally well as a source of P for soybean. The level of water-soluble P did not influence fertilizer performance.

scholarly journals Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 125 ◽  
Author(s):  
Oya Berkay Karaca ◽  
Mehmet Güven
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Lipolytic Enzyme ◽  
White Cheese ◽  
Amino Acid Contents ◽  
Mineral Levels

Effects of proteolytic (Neutrase, Bacillus subtilis-originate, 0.20 (P1) and 0.40 g 100 L−1 (P2)) and lipolytic (Piccantase A, Mucor miehei-originated, 0.05 (L1) and 0.10 g 100 L−1 (L2)) enzyme supplementations to cheese milk on lipolysis and proteolysis characteristics of 90-day ripened cheese samples were investigated in this study. While enzyme supplementation did not have significant effects on titratable acidity, fat and protease-peptone nitrogen ratios of cheese samples, dry matter, salt, protein, water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen ratio (TCA-SN), 5% phosphotungstic acid soluble nitrogen (PTA-SN), casein nitrogen ratios, penetrometer value, total free fatty acids (TFFA) and total free amino acids (TFAA) were significantly influenced by enzyme supplementations. Individual free amino acids (15 of them) were also determined. Free amino acid contents of enzyme-supplemented cheeses were higher than the control cheese and the values increased in all cheese samples with the progress of ripening (p < 0.05). The highest amino acids in all periods of ripening were identified as glutamic acid, lysine, proline and aspartic acid. The major (Ca, P, Na, K, Mg) and minor (Zn, Fe, Cu, Mn) mineral levels of cheeses decreased with the progress of ripening and the effects of enzyme supplementations on these attributes (except for magnesium and manganese) were found to be significant (p < 0.01). As to conclude, enzyme supplementations increased proteolysis and lipolysis and accelerated ripening and thus reduced ripening durations. Especially the enzyme ratios in P1 and L1 cheeses were found to be suitable for reducing the ripening period in White cheese without any adverse effects.

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