Sandhu K S, el Samahi M M, Mena I, Dooley C P, Valenzuela J E
Gastroenterology. 1987 Feb;92(2):486-92. doi: 10.1016/0016-5085(87)90146-6.
The effects of pectin ingestion on gastric emptying, gastroduodenal motility, and plasma levels of glucose, insulin, and glucagon were studied. Initial studies demonstrated that 15 g of pectin was the optimal dose. Subsequently 6 healthy male volunteers were studied on 4 separate days at random. On day 1, gastric emptying of a liquid and a solid meal was assessed by radioisotope technique using 99mTc-dithiopropylthiomine. On day 2, the gastric emptying study was repeated with the addition of pectin to each meal. Plasma levels of glucose, insulin, and glucagon also were determined during these 2 days. On day 3, the effects of liquid and solid meals on gastroduodenal motility were assessed by means of a perfused catheter system. On day 4, the motility study was repeated with the addition of pectin to each meal. Pectin supplementation caused a significant prolongation of gastric emptying half-time of both liquid and solid meals (p less than 0.05). The addition of pectin, however, did not have any significant effect on gastroduodenal motility other than increasing the duodenal motility index 10 min after the liquid meal. The addition of pectin to the liquid meal lowered plasma levels of insulin at 15, 30, and 45 min, and glucagon levels 15 min after the meal. No effect was noted on blood sugar levels. On the other hand, the addition of pectin to the solid meal had no effect on plasma levels of glucose, insulin, and glucagon. We conclude that pectin supplementation delays gastric emptying of both liquid and solid meals in normal human subjects without causing notable changes in gastroduodenal motility or significant variations in pancreatic hormone plasma levels. The pectin effect on gastric emptying may be caused solely by increasing the viscosity of the meals.
研究了摄入果胶对胃排空、胃十二指肠动力以及血糖、胰岛素和胰高血糖素血浆水平的影响。初步研究表明，15克果胶是最佳剂量。随后，6名健康男性志愿者在4个不同的日子里进行了随机研究。在第1天，使用99mTc - 二硫代丙基硫胺通过放射性同位素技术评估液体餐和固体餐的胃排空情况。在第2天，重复胃排空研究，每餐中添加果胶。在这两天中还测定了血糖、胰岛素和胰高血糖素的血浆水平。在第3天，通过灌注导管系统评估液体餐和固体餐对胃十二指肠动力的影响。在第4天，重复动力研究，每餐中添加果胶。补充果胶导致液体餐和固体餐的胃排空半衰期显著延长（p小于0.05）。然而，添加果胶除了增加液体餐后10分钟的十二指肠动力指数外，对胃十二指肠动力没有任何显著影响。在液体餐中添加果胶可降低餐后15、30和45分钟时的胰岛素血浆水平以及餐后15分钟时的胰高血糖素水平。未观察到对血糖水平的影响。另一方面，在固体餐中添加果胶对葡萄糖、胰岛素和胰高血糖素的血浆水平没有影响。我们得出结论，在正常人类受试者中，补充果胶会延迟液体餐和固体餐的胃排空，而不会引起胃十二指肠动力的显著变化或胰腺激素血浆水平的显著改变。果胶对胃排空的影响可能仅由增加餐食的粘度引起。
