Effects of low doses of erythromycin on the 13C Spirulina platensis gastric emptying breath test and electrogastrogram: a controlled study in healthy volunteers

2001 ◽  
Vol 96 (7) ◽  
pp. 2041-2050 ◽  
Author(s):  
John K DiBaise ◽  
Faye L Park ◽  
Elizabeth Lyden ◽  
Randall E Brand ◽  
Rhonda M Brand
2000 ◽  
Vol 118 (4) ◽  
pp. A1169 ◽  
Author(s):  
Shigeyuki Ebara ◽  
Nobuo Aoyama ◽  
Toshiyuki Sakai ◽  
Takahiro Ikemura ◽  
Daisuke Shirasaka ◽  
...  

2001 ◽  
Vol 120 (5) ◽  
pp. A466-A466 ◽  
Author(s):  
T DOUDA ◽  
J BURES ◽  
M KOPACOVA ◽  
V VORISEK ◽  
J BUKAC ◽  
...  

1994 ◽  
Vol 4 (3) ◽  
pp. 292 ◽  
Author(s):  
D. Warot ◽  
E. Corruble ◽  
P. Danjou ◽  
L. Lacomblez ◽  
B. Diquet ◽  
...  

2001 ◽  
Vol 120 (5) ◽  
pp. A466
Author(s):  
Tomas Douda ◽  
Jan Bures ◽  
Marcela Kopacova ◽  
Viktor Vorisek ◽  
Jan Bukac ◽  
...  

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1304
Author(s):  
Hideaki Kashima ◽  
Ayumi Honma ◽  
Saori Kamimura ◽  
Saki Nishimura ◽  
Takashi Sano ◽  
...  

Consumption of 2,4-decadienal (2,4-DD) delays gastric emptying (GE) rate in animals. Oil heating produces 2,4-DD and other aldehydes. Here we examined whether heated oil affects GE rate and food intake in humans, and whether it is mediated by 2,4-DD. In the first experiment, 10 healthy volunteers consumed 240-g pumpkin soup with 9.2 g of heated (HO) or non-heated corn oil (CO). Subsequently, 17 participants consumed pumpkin soup containing 3.1 g of either heated corn oil (HO), 1 mg 2,4-DD + non-heated corn oil (2,4-DD), or non-heated corn oil (CO). Sixty minutes following pumpkin soup, cod roe spaghetti was provided, and then energy intake was determined. To evaluate GE rate, 13C breath test (Experiment 1) and ultrasonography (Experiments 1 and 2) were used. The results from the Experiment 1 confirmed that consumption of heated corn oil reduced GE rate. Experiment 2 showed a delayed GE rate in HO and 2,4-DD trials compared with CO trial (p < 0.05). Energy intake was approximately 600–650 kJ lower in HO and 2,4-DD trials compared with CO trial (p < 0.05). These findings suggest that 2,4-DD, either formed by oil heating or added to food, contributes to suppressing GE rate and energy intake.


2014 ◽  
Vol 146 (5) ◽  
pp. S-268
Author(s):  
Giovanni Bruno ◽  
Loris Riccardo Lopetuso ◽  
Gianluca Ianiro ◽  
Lucrezia Laterza ◽  
Viviana Gerardi ◽  
...  

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