含辣椒素的红辣椒酱悬液未能在巴雷特食管患者中诱导食管动力反应。
Failure of capsaicin-containing red pepper sauce suspension to induce esophageal motility response in patients with Barrett's esophagus.
作者信息
Király A, Süto G, Czimmer J, Horváth O P, Mózsik G
机构信息
First Department of Medicine, University of Pécs, Hungary, H-7643 Pécs, Ifjúság u. 13., Hungary.
出版信息
J Physiol Paris. 2001 Jan-Dec;95(1-6):197-200. doi: 10.1016/s0928-4257(01)00025-0.
UNLABELLED
The physiologic importance of afferent sensory pathways in the esophageal motor functions has been recently recognised. Capsaicin-sensitive sensory afferents were shown to play a role in the maintenance of mucosal integrity of the GI tract, and regulation of human esophageal motility. The aim of this study was to investigate the effect of topical application of capsaicin-containing red pepper sauce (Tabasco, 25%v/v, pH:7.0) suspension on the phasic activity of the human esophagus of healthy volunteers and patients with Barrett's esophagus.
METHODS
The diagnosis of Barrett's esophagus was based on the findings of esophagoscopy and histology taken from the squamocolumnar junction of the esophagus. Esophageal motility was measured by perfusion manometry before and after application of red pepper sauce.
RESULTS
Capsaicin containing red pepper sauce increases the motility response (LES tone, contraction amplitude, propagation velocity) of the human esophagus in healthy volunteers. This response failed in patients with Barrett's esophagus.
CONCLUSION
Impaired esophageal sensory motor function may serve as one etiologic role in the development of Barrett's esophagus.
未标注
传入感觉通路在食管运动功能中的生理重要性最近已得到认可。辣椒素敏感的感觉传入神经在维持胃肠道黏膜完整性以及调节人类食管动力方面发挥作用。本研究的目的是调查局部应用含辣椒素的红辣椒酱（塔巴斯科辣椒酱，25%体积/体积，pH：7.0）悬浮液对健康志愿者和巴雷特食管患者的人类食管相活动的影响。
方法
巴雷特食管的诊断基于食管镜检查结果以及取自食管鳞柱状交界处的组织学检查结果。在应用红辣椒酱前后，通过灌注测压法测量食管动力。
结果
含辣椒素的红辣椒酱增加了健康志愿者的人类食管动力反应（LES压力、收缩幅度、传播速度）。而巴雷特食管患者没有这种反应。
结论
食管感觉运动功能受损可能是巴雷特食管发生的一个病因学因素。
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