Department of Gastroenterology, Aalborg Hospital, Hobrovej, 9000 Aalborg, Denmark.
World J Gastroenterol. 2011 Apr 21;17(15):1982-8. doi: 10.3748/wjg.v17.i15.1982.
To study the effect of viscosity on axial force in the esophagus during primary peristalsis using a newly validated impedance-based axial force recording technique.
A probe able to simultaneously measure both axial force and manometry was positioned above the lower esophageal sphincter. Potable tap water and three thickened fluids were used to create boluses of different viscosities. Water has a viscosity of 1 mPa·s. The three thickened fluids were made with different concentrations of Clinutren Instant thickener. The viscous fluids were in appearance comparable to pudding (2 kPa·s), yogurt (6 kPa·s) and slush ice (10 kPa·s). Six healthy volunteers swallowed 5 and 10 mL of boluses multiple times.
The pressure amplitude did not increase with the bolus viscosity nor with the bolus volume whereas the axial force increased marginally with bolus volume (0.1 > P > 0.05). Both techniques showed that contraction duration increased with bolus viscosity (P < 0.01). Association was found between axial force and pressure but the association became weaker with increasing viscosity. The pressure amplitude did not increase with the viscosity or bolus volume whereas the axial force increased marginally with the bolus size.
This indicates a discrepancy between the physiological functions that can be recorded with axial force measurements and pressure measurements.
使用新验证的基于阻抗的轴向力记录技术，研究原发性蠕动过程中食管轴向力与粘度的关系。
将能够同时测量轴向力和测压的探头定位在食管下括约肌上方。使用可饮用的自来水和三种增稠液来产生不同粘度的团块。水的粘度为 1 mPa·s。三种增稠液由不同浓度的 Clinutren Instant 增稠剂制成。粘性流体的外观类似于布丁（2 kPa·s）、酸奶（6 kPa·s）和碎冰（10 kPa·s）。六名健康志愿者多次吞咽 5 毫升和 10 毫升的团块。
压力幅度与团块粘度或团块体积无关，而轴向力随团块体积略有增加（0.1 > P > 0.05）。两种技术都表明收缩持续时间随团块粘度的增加而增加（P < 0.01）。轴向力与压力之间存在关联，但随着粘度的增加，关联变得较弱。压力幅度与粘度或团块体积无关，而轴向力随团块尺寸略有增加。
这表明轴向力测量和压力测量可以记录的生理功能之间存在差异。
