Coletta Marina, Gates Fred K, Marciani Luca, Shiwani Henna, Major Giles, Hoad Caroline L, Chaddock Gemma, Gowland Penny A, Spiller Robin C
1Department of Pathophysiology and Transplantation,Gastroenterology and Endoscopy Unit,Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico,Università degli Studi di Milano,Milan,20122,Italy.
2Campden BRI,Chipping Campden,Gloucestershire GL55 6LD,UK.
Br J Nutr. 2016 Jan 14;115(1):55-61. doi: 10.1017/S0007114515004183. Epub 2015 Nov 2.
Gluten is a crucial functional component of bread, but the effect of increasing gluten content on gastrointestinal (GI) function remains uncertain. Our aim was to investigate the effect of increasing gluten content on GI function and symptoms in healthy participants using the unique capabilities of MRI. A total of twelve healthy participants completed this randomised, mechanistic, open-label, three-way crossover study. On days 1 and 2 they consumed either gluten-free bread (GFB), or normal gluten content bread (NGCB) or added gluten content bread (AGCB). The same bread was consumed on day 3, and MRI scans were performed every 60 min from fasting baseline up to 360 min after eating. The appearance of the gastric chime in the images was assessed using a visual heterogeneity score. Gastric volumes, the small bowel water content (SBWC), colonic volumes and colonic gas content and GI symptoms were measured. Fasting transverse colonic volume after the 2-d preload was significantly higher after GFB compared with NGCB and AGCB with a dose-dependent response (289 (SEM 96) v. 212 (SEM 74) v. 179 (SEM 87) ml, respectively; P=0·02). The intragastric chyme heterogeneity score was higher for the bread with increased gluten (AGCB 6 (interquartile range (IQR) 0·5) compared with GFB 3 (IQR 0·5); P=0·003). However, gastric half-emptying time was not different between breads nor were study day GI symptoms, postprandial SBWC, colonic volume and gas content. This MRI study showed novel mechanistic insights in the GI responses to different breads, which are poorly understood notwithstanding the importance of this staple food.
麸质是面包的一种关键功能成分，但增加麸质含量对胃肠（GI）功能的影响仍不确定。我们的目的是利用磁共振成像（MRI）的独特功能，研究增加麸质含量对健康参与者胃肠功能和症状的影响。共有12名健康参与者完成了这项随机、机制性、开放标签、三向交叉研究。在第1天和第2天，他们分别食用无麸质面包（GFB）、正常麸质含量面包（NGCB）或添加麸质含量面包（AGCB）。第3天食用相同的面包，并在进食后从空腹基线开始每60分钟进行一次MRI扫描，直至360分钟。使用视觉异质性评分评估图像中胃内容物的外观。测量胃容积、小肠含水量（SBWC）、结肠容积、结肠气体含量和胃肠症状。与NGCB和AGCB相比，GFB在2天预负荷后的空腹横结肠容积显著更高，呈剂量依赖性反应（分别为289（标准误96）、212（标准误74）和179（标准误87）ml；P=0·02）。麸质增加的面包（AGCB为6（四分位间距（IQR）0·5））的胃内食糜异质性评分高于GFB（为3（IQR 0·5））；P=0·003）。然而，不同面包之间的胃半排空时间没有差异，研究日的胃肠症状、餐后SBWC、结肠容积和气体含量也没有差异。这项MRI研究揭示了胃肠道对不同面包反应的新机制见解，尽管这种主食很重要，但人们对其了解甚少。
