Thompson D G, O'Brien J D, Hardie J M
Gastroenterology. 1986 Oct;91(4):853-60. doi: 10.1016/0016-5085(86)90686-4.
We investigated the possible contribution made by oropharyngeal microfloral fermentation of ingested carbohydrate to the generation of the early, transient exhaled breath hydrogen rise seen after carbohydrate ingestion. Ten subjects ate or were sham fed carbohydrate-containing meals with and without prior chlorhexidine mouthwash during serial collection of exhaled breath and mouth hydrogen samples. Meal ingestion and sham feeding both induced significant (p less than 0.01) elevations of breath and mouth hydrogen that were virtually abolished by prior chlorhexidine mouthwash. In 7 subjects, delivery of the meal directly into the stomach via an orogastric tube did not cause a breath or mouth hydrogen rise. Oral contents incubated anaerobically in vitro with carbohydrate generated hydrogen that was again inhibited by chlorhexidine. These studies indicate that fermentation of ingested carbohydrate by oropharyngeal bacteria can contribute significantly to measured breath hydrogen values soon after meal ingestion, and may introduce avoidable error into the interpretation of serial breath hydrogen data.
我们研究了摄入碳水化合物后，口咽微生物对其所进行的发酵作用，在碳水化合物摄入后早期呼出气体中短暂出现的氢气上升现象中可能起到的作用。在连续收集呼出气体和口腔氢气样本的过程中，10名受试者分别进食了含碳水化合物的餐食，或接受了假喂食，进食前分别使用了洗必泰漱口水和未使用。进食餐食和假喂食均引起呼出气体和口腔中氢气显著升高（p小于0.01），而预先使用洗必泰漱口水几乎消除了这种升高。在7名受试者中，通过口胃管将餐食直接送入胃中并未引起呼出气体或口腔中氢气上升。体外将口腔内容物与碳水化合物进行厌氧培养产生了氢气，而洗必泰再次抑制了氢气的产生。这些研究表明，摄入的碳水化合物被口咽细菌发酵，在进食后不久可对呼出气体中测得的氢气值产生显著影响，并可能在对连续呼出气体氢气数据的解读中引入可避免的误差。
