Acquaviva F, DeFrancesco A, Andriulli A, Piantino P, Arrigoni A, Massarenti P, Balzola F
J Clin Gastroenterol. 1986 Apr;8(2):150-3. doi: 10.1097/00004836-198604000-00009.
We evaluated the hypothesis that the noncaffeine gastric acid stimulant effect of coffee might be by way of serum gastrin release. After 10 healthy volunteers drank 50 ml of coffee solution corresponding to one cup of home-made regular coffee containing 10 g of sugar and 240 mg/100 ml of caffeine, serum total gastrin levels peaked at 10 min and returned to basal values within 30 min; the response was of little significance (1.24 times the median basal value). Drinking 100 ml of sugared water (as control) resulted in occasional random elevations of serum gastrin which were not statistically significant. Drinking 100 ml of regular or decaffeinated coffee resulted in a prompt and lasting elevation of total gastrin; mean integrated outputs after regular or decaffeinated coffee were, respectively, 2.3 and 1.7 times the values in the control test. Regular and decaffeinated coffees share a strong gastrin-releasing property. Neither distension, osmolarity, calcium, nor amino acid content of the coffee solution can account for this property, which should be ascribed to some other unidentified ingredient. This property is at least partially lost during the process of caffeine removal.
我们评估了这样一种假设，即咖啡的非咖啡因胃酸刺激作用可能是通过血清胃泌素释放来实现的。10名健康志愿者饮用了50毫升相当于一杯自制普通咖啡的咖啡溶液，该溶液含有10克糖和每100毫升240毫克咖啡因，血清总胃泌素水平在10分钟时达到峰值，并在30分钟内恢复到基础值；该反应无显著意义（为基础值中位数的1.24倍）。饮用100毫升糖水（作为对照）偶尔会使血清胃泌素随机升高，但无统计学意义。饮用100毫升普通咖啡或脱咖啡因咖啡会导致总胃泌素迅速且持续升高；普通咖啡或脱咖啡因咖啡后的平均积分输出分别是对照试验值的2.3倍和1.7倍。普通咖啡和脱咖啡因咖啡都具有很强的胃泌素释放特性。咖啡溶液的扩张、渗透压、钙或氨基酸含量均不能解释这种特性，这种特性应归因于其他一些未明确的成分。在去除咖啡因的过程中，这种特性至少会部分丧失。
