麸质组分对蠕动反射抑制作用的机制。
The mechanism of the inhibitory effect of gluten fractions on the peristaltic reflex.
作者信息
SCHNEIDER R, BISHOP H
出版信息
Br J Pharmacol Chemother. 1960 Dec;15(4):574-7. doi: 10.1111/j.1476-5381.1960.tb00285.x.
The mechanism of the inhibitory effect of gluten fractions on the peristaltic reflex was studied using, first, a filtrate of the autoclaved peptic-tryptic digest of gluten (fraction III A.F.) and, second, the ultrafiltrate of an aqueous extract of gluten (fraction G.U.F.). The fractions did not act as antagonists to naturally-occurring agents such as acetylcholine or substance P, but they did depress the twitch response of the isolated guinea-pig jejunum preparation stimulated coaxially. The output of acetylcholine from cholinergic nerve endings in gut was decreased during rest as well as during electrical stimulation. In large amounts, the gluten fractions depressed acetylcholine synthesis in vitro. It was concluded that the mechanism of inhibition of the peristaltic reflex by gluten fractions was chiefly by decreasing acetylcholine release.
利用以下两种物质研究了麸质组分对蠕动反射的抑制作用机制
一是麸质经高压灭菌的胃蛋白酶 - 胰蛋白酶消化滤液（III A.F.组分），二是麸质水提取物的超滤物（G.U.F.组分）。这些组分并非作为乙酰胆碱或P物质等天然存在物质的拮抗剂起作用，但它们确实会抑制同轴刺激的豚鼠离体空肠标本的抽搐反应。在静息期以及电刺激期间，肠道胆碱能神经末梢的乙酰胆碱释放量均减少。大量的麸质组分在体外会抑制乙酰胆碱的合成。得出的结论是，麸质组分抑制蠕动反射的机制主要是通过减少乙酰胆碱的释放。
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