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Titolo:
EFFECT OF BEER, YEAST-FERMENTED GLUCOSE, AND ETHANOL ON PANCREATIC-ENZYME SECRETION IN HEALTHY-HUMAN SUBJECTS
Autore:
CHARI ST; HARDER H; TEYSSEN S; KNODEL C; RIEPL RL; SINGER MV;
Indirizzi:
UNIV HEIDELBERG HOSP,DEPT MED GASTROENTEROL 4,THEODOR KUTZER UFER D-68135 MANNHEIM GERMANY UNIV HEIDELBERG HOSP,DEPT MED GASTROENTEROL 4 D-68135 MANNHEIM GERMANY UNIV MUNICH,KLINIKUM INNENSTADT W-8000 MUNICH GERMANY
Titolo Testata:
Digestive diseases and sciences
fascicolo: 6, volume: 41, anno: 1996,
pagine: 1216 - 1224
SICI:
0163-2116(1996)41:6<1216:EOBYGA>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
GASTRIC-ACID SECRETION; ALCOHOLIC BEVERAGES; RELEASE; OSMORECEPTORS; BIOASSAY; PLASMA; DOGS;
Keywords:
ETHANOL; BEER; PANCREATIC ENZYME SECRETION; GASTRIN CHOLECYSTOKININ;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
46
Recensione:
Indirizzi per estratti:
Citazione:
S.T. Chari et al., "EFFECT OF BEER, YEAST-FERMENTED GLUCOSE, AND ETHANOL ON PANCREATIC-ENZYME SECRETION IN HEALTHY-HUMAN SUBJECTS", Digestive diseases and sciences, 41(6), 1996, pp. 1216-1224

Abstract

The effect of beer, ethanol (4% v/v), and corresponding volumetric (water), caloric (glucose 5.76% w/v), and osmotic (glucose 11.5% w/v) control solutions on pancreatic enzyme output and release of gastrin andcholecystokinin (CCK) were studied in six healthy human subjects. As a simpler model of beer, yeast-fermented glucose solution (11.5% w/v) was also studied and compared with unfermented glucose (11.5% w/v). Among the control solutions, the two glucose solutions, but not water, significantly (P < 0.05) increased the 150-min integrated trypsin and amylase output over basal levels. Beer and fermented glucose caused a significantly higher increase in trypsin and amylase output compared towater or glucose. Ethanol (4% v/v) failed to stimulate pancreatic enzyme output. Fermented glucose and beer, but not the control solutions,significantly increased plasma gastrin levels above basal values. Isotonic and hypertonic glucose, beer, and fermented glucose significantly increased plasma levels of cholecystokinin (CCK), but the effect wassignificantly higher after hypertonic glucose than after isotonic glucose, beer, or fermented glucose. Ethanol and water had no effect on plasma levels of gastrin and CCK. We conclude that: (1) in the doses studied intragastric beer and fermented glucose but not ethanol (4% v/v)stimulate pancreatic enzyme output and release of gastrin and CCK; (2) the lack of effect of ethanol indicates that nonalcoholic ingredients of beer and fermented glucose are responsible for this stimulatory effect; and (3) CCK could be one of the major mediators of the stimulation of pancreatic enzyme output after ingestion of beer and fermented glucose.

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Documento generato il 29/11/20 alle ore 03:23:46