Darwiche Gassan, Björgell Ola, Almér Lars-Olof
Department of Internal Medicine, University of Lund, Malmo University Hospital, Sweden.
BMC Gastroenterol. 2003 Jun 6;3:12. doi: 10.1186/1471-230X-3-12.
Most of the previous studies regarding the effects of gel-forming fibres have considered the gastric emptying of liquid or solid meals after the addition of pectin or guar gum. The influence of locust bean gum, on gastric emptying of nutrient semisolid meals in humans has been less well studied, despite its common occurrence in foods. Using a standardised ultrasound method, this study was aimed at investigating if the gastric emptying in healthy subjects could be influenced by adding locust been gum, a widely used thickening agent, or water directly into a nutrient semisolid test meal.
The viscosity of a basic test meal (300 g rice pudding, 330 kcal) was increased by adding Nestargel (6 g, 2.4 kcal), containing viscous dietary fibres (96.5%) provided as seed flour of locust bean gum, and decreased by adding 100 ml of water. Gastric emptying of these three test meals were evaluated in fifteen healthy non-smoking volunteers, using ultrasound measurements of the gastric antral area to estimate the gastric emptying rate (GER).
The median value of GER with the basic test meal (rice pudding) was estimated at 63%, (range 47 to 84%), (the first quartile = 61%, the third quartile = 69%). Increasing the viscosity of the rice pudding by adding Nestargel, resulted in significantly lower gastric emptying rates (p < 0.01), median GER 54%, (range 7 to 71%), (the first quartile = 48%, the third quartile = 60%). When the viscosity of the rice pudding was decreased (basic test meal added with water), the difference in median GER 65%, (range 38 to 79%), (the first quartile = 56%, the third quartile = 71%) was not significantly different (p = 0.28) compared to the GER of the basic test meal.
We conclude that the addition of locust bean gum to a nutrient semisolid meal has a major impact on gastric emptying by delaying the emptying rate, but that the addition of water to this test meal has no influence on gastric emptying in healthy subjects.
以往大多数关于凝胶形成纤维作用的研究都考虑了添加果胶或瓜尔胶后液体或固体食物的胃排空情况。尽管刺槐豆胶在食物中普遍存在，但关于其对人体营养半固体食物胃排空的影响研究较少。本研究采用标准化超声方法，旨在探究在健康受试者中，向营养半固体试验餐中直接添加广泛使用的增稠剂刺槐豆胶或水是否会影响胃排空。
通过添加含有以刺槐豆胶籽粉形式提供的粘性膳食纤维（96.5%）的雀巢凝胶（6克，2.4千卡）来增加基础试验餐（300克米布丁，330千卡）的粘度，并通过添加100毫升水来降低其粘度。在15名健康不吸烟志愿者中，使用超声测量胃窦面积来评估这三种试验餐的胃排空情况，以估计胃排空率（GER）。
基础试验餐（米布丁）的GER中位数估计为63%（范围47%至84%）（第一四分位数 = 61%，第三四分位数 = 69%）。添加雀巢凝胶增加米布丁的粘度后，胃排空率显著降低（p < 0.01），GER中位数为54%（范围7%至71%）（第一四分位数 = 48%，第三四分位数 = 60%）。当米布丁的粘度降低（基础试验餐加水）时，GER中位数为65%（范围38%至79%）（第一四分位数 = 56%，第三四分位数 = 71%），与基础试验餐的GER相比无显著差异（p = 0.28）。
我们得出结论，向营养半固体餐中添加刺槐豆胶会通过延迟排空率对胃排空产生重大影响，但向该试验餐中加水对健康受试者的胃排空没有影响。
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