Cherbut C, Albina E, Champ M, Doublier J L, Lecannu G
Laboratory of Applied Technology and Nutrition, INRA, Nantes, France.
Digestion. 1990;46(4):205-13. doi: 10.1159/000200347.
The apparent viscosity of three test meals containing 6% of different guar gums was measured in the gastric, duodenal and jejunal contents and related with the gastrointestinal myoelectric activity and transit time in pigs. The motility index (mV/min) and the spike burst frequency (number of spike bursts/min) were closely related to the digesta viscosity: they were significantly increased by most viscous contents in stomach and small intestine. This effect was associated with an increase in the orocecal transit time of liquids and solids.
对含有6%不同瓜尔豆胶的三种试验餐在猪的胃、十二指肠和空肠内容物中的表观粘度进行了测量，并将其与胃肠道肌电活动和转运时间相关联。运动指数（毫伏/分钟）和尖峰爆发频率（尖峰爆发次数/分钟）与食糜粘度密切相关：胃和小肠中粘性最大的内容物使其显著增加。这种效应与液体和固体从口腔到盲肠的转运时间增加有关。
