Gerencser G A, Cerda J, Burgin C, Baig M M, Guild R
Proc Soc Exp Biol Med. 1984 Jun;176(2):183-6. doi: 10.3181/00379727-176-41860.
Pectins have been shown to affect the absorption of several different nutrients in clinical studies; however, the mechanisms for decreased absorption have not been defined. A possibility not studied with regards to pectin, but previously demonstrated to be important in absorption, is the effect of change in the unstirred water layer. As the unstirred water layer increases in thickness, the rate of absorption decreases for certain nutrients. The effect of pectin on the unstirred water layer in the lumen of rabbit jejunum was examined by previously described techniques. It was observed that: (1) increases in pectin concentration resulted in an increased thickness of the unstirred water layer; (2) for any stir rate, the addition of pectin increased the thickness of the unstirred water layer; and (3) stir rate is inversely related to the thickness of the unstirred water layer. It was concluded from these results that pectin increases the thickness of the unstirred water layer in rabbit jejunum. This mechanism may explain, in part, the reduction of the rate of absorption of certain nutrients seen following pectin ingestion.
在临床研究中，果胶已被证明会影响几种不同营养素的吸收；然而，吸收减少的机制尚未明确。关于果胶尚未研究过的一种可能性，但先前已证明在吸收过程中很重要的是，未搅动水层变化的影响。随着未搅动水层厚度增加，某些营养素的吸收速率会降低。通过先前描述的技术研究了果胶对兔空肠腔内未搅动水层的影响。观察到：（1）果胶浓度增加导致未搅动水层厚度增加；（2）对于任何搅拌速率，添加果胶都会增加未搅动水层的厚度；（3）搅拌速率与未搅动水层的厚度呈负相关。从这些结果得出的结论是，果胶会增加兔空肠中未搅动水层的厚度。这种机制可能部分解释了摄入果胶后某些营养素吸收速率降低的现象。
