Dalmazo Juciléia, Aprile Lilian Rose Otoboni, Dantas Roberto Oliveira
Centro Universitário UNIVAG, Várzea Grande, MY, Brasil.
Departamento de Clinica Médica, Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, SP, Brasil.
Arq Gastroenterol. 2015 Jan-Mar;52(1):27-31. doi: 10.1590/S0004-28032015000100007.
The esophagus has a different response in relation to the characteristics of a swallowed bolus. Bolus viscosity and body position may affect esophageal contraction and transit. Objectives To investigate the effect of bolus viscosity and body position on esophageal contraction, transit and perception.
Esophageal contraction, transit and perception of transit were evaluated in 26 asymptomatic volunteers, 13 men and 13 women aged 18-60 years, mean: 33.6 (12.2) years. Esophageal contraction (manometry) and transit (impedance) were measured with a solid state catheter with sensors located 5, 10, 15, and 20 cm from the lower esophageal sphincter. Each volunteer swallowed in duplicate and in random sequence a 5 mL low viscous (LV) liquid bolus of an isotonic drink with pH 3.3, and a 5 mL high viscous (HV) paste bolus, which was prepared with 7.5 g of instant food thickener diluted in 50 mL of water (pH: 6.4).
Total bolus transit time, in the sitting position, was longer with the HV bolus than with the LV bolus. Esophageal transit was longer in the supine position than in the sitting position. Bolus head advance time was longer with the HV bolus than with the LV bolus in both positions. Contraction esophageal amplitude was higher in the supine position than in the sitting position. The perception of bolus transit was more frequent with the HV bolus than with the LV bolus, without differences related to position.
The viscosity of the swallowed bolus and body position during swallows has an influence on esophageal contractions, transit and perception of transit.
食管对吞咽食团的特性有不同反应。食团粘度和体位可能影响食管收缩及传输。目的:研究食团粘度和体位对食管收缩、传输及感觉的影响。
对26名无症状志愿者(13名男性和13名女性,年龄18 - 60岁,平均33.6(12.2)岁)的食管收缩、传输及传输感觉进行评估。使用固态导管测量食管收缩(测压法)和传输(阻抗法),传感器距离食管下括约肌5、10、15和20厘米。每位志愿者以随机顺序分两次吞咽5毫升pH值为3.3的等渗饮料低粘度(LV)液体食团,以及5毫升高粘度(HV)糊剂食团,该糊剂由7.5克速食增稠剂稀释于50毫升水中制成(pH值:6.4)。
在坐位时,HV食团的总食团传输时间比LV食团长。仰卧位时食管传输时间比坐位时长。在两个体位中,HV食团的食团头部推进时间均比LV食团长。仰卧位时食管收缩幅度高于坐位。HV食团的食团传输感觉比LV食团更频繁,且与体位无关。
吞咽食团的粘度和吞咽时的体位对食管收缩、传输及传输感觉有影响。