Barlow J D, Gregersen H, Thompson D G
Gastrointestinal Science Group, University of Manchester, Hope Hospital, Salford M6 8HD, United Kingdom.
Am J Physiol Gastrointest Liver Physiol. 2002 Apr;282(4):G683-9. doi: 10.1152/ajpgi.00134.2001.
Current techniques used to investigate the mechanisms responsible for the sensory responses to distension of the human esophagus provide limited information because the degree of circumferential stretch required to determine tension can only be inferred. We used impedance planimetry to measure the cross-sectional area during esophageal distension to ascertain the degree of stretch and tension that initiated motor and sensory responses. Hyoscine-N-butyl bromide (HBB), a cholinergic muscarinic receptor blocker, was also used to alter esophageal tension during distension. Motor activity was initiated at a lower degree of stretch and tension than that which initiated sensory awareness; both increased directly with increasing distension. HBB reduced both esophageal motility and tension during distension without altering the relationship between sensation intensity and cross-sectional area. Esophageal stretch, rather than tension, thus appears to be the major factor influencing sensory responses to esophageal distension.
目前用于研究人类食管对扩张产生感觉反应机制的技术所提供的信息有限，因为确定张力所需的圆周拉伸程度只能通过推断得出。我们使用阻抗平面测量法在食管扩张期间测量横截面积，以确定引发运动和感觉反应的拉伸程度和张力。还使用了胆碱能毒蕈碱受体阻滞剂丁溴东莨菪碱（HBB）来改变扩张期间的食管张力。运动活动在比引发感觉意识更低的拉伸程度和张力下开始；两者都随着扩张程度的增加而直接增加。HBB在扩张期间降低了食管的蠕动和张力，但没有改变感觉强度与横截面积之间的关系。因此，食管拉伸而非张力似乎是影响食管对扩张感觉反应的主要因素。
