Singer M V, Eysselein V, Goebell H
Digestion. 1983;26(2):73-9. doi: 10.1159/000198871.
In humans, the action of ethanol on gastrin release is still unclear and that of alcoholic beverages greatly unknown. We studied the effect of a drink of various concentrations of pure ethanol and several commonly ingested alcoholic beverages on plasma levels of immunoreactive gastrin in 6 healthy human volunteers and compared the results to a protein-rich meal. A drink of distilled water (250 ml) and of pure ethanol (250 ml or 125 ml in the case of 40% v/v ethanol) in concentrations (4, 10, 20 and 40% v/v) normally present in beer, wine, liquor and whisky did not stimulate plasma gastrin levels above basal. Of the alcoholic beverages given only whisky (125 ml) did not stimulate gastrin release. Beer, red and white wine (250 ml each) caused a rapid increase in plasma gastrin concentrations with a peak at 15-20 min, basal levels being reached 60 min after starting the drink. The 60-min integrated plasma gastrin response to beer, red and white wine was about 50% of the gastrin response to the protein-rich (steak) meal (883 +/- 297 pmol X min X 1(-1); mean +/- SE). A drink of 250 ml of white wine together with the meal did not cause a significantly higher integrated gastrin response than the protein meal with 250 ml of distilled water. We conclude that commonly ingested alcoholic beverages such as beer, red and white wine, but not whisky, are potent stimulants of gastrin release in humans. The ethanol content of these beverages cannot be responsible for the increase in plasma gastrin levels, since oral ingestion of pure ethanol in equivalent concentrations and amounts did not elicit a rise in plasma gastrin levels. Some unknown ingredients present in beer and wine are most likely responsible for the gastrin release by both alcoholic beverages.
在人类中，乙醇对胃泌素释放的作用仍不清楚，而酒精饮料的作用更是知之甚少。我们研究了不同浓度的纯乙醇饮料以及几种常见的酒精饮料对6名健康人类志愿者血浆中免疫反应性胃泌素水平的影响，并将结果与富含蛋白质的餐食进行了比较。饮用蒸馏水（250毫升）以及浓度分别为4%、10%、20%和40%（体积/体积）的纯乙醇（250毫升，若乙醇浓度为40%（体积/体积）则为125毫升），这些浓度通常存在于啤酒、葡萄酒、烈酒和威士忌中，并未使血浆胃泌素水平高于基础水平。在所给予的酒精饮料中，只有威士忌（125毫升）没有刺激胃泌素释放。啤酒、红葡萄酒和白葡萄酒（各250毫升）导致血浆胃泌素浓度迅速升高，在15 - 20分钟时达到峰值，饮用后60分钟恢复到基础水平。啤酒、红葡萄酒和白葡萄酒60分钟的血浆胃泌素综合反应约为富含蛋白质（牛排）餐食胃泌素反应的50%（883±297皮摩尔×分钟×升⁻¹；平均值±标准误）。250毫升白葡萄酒与餐食一起饮用时，其胃泌素综合反应并不比250毫升蒸馏水与富含蛋白质餐食一起饮用时显著更高。我们得出结论，常见的酒精饮料如啤酒、红葡萄酒和白葡萄酒，但不包括威士忌，是人类胃泌素释放的有效刺激物。这些饮料中的乙醇含量并非血浆胃泌素水平升高的原因，因为口服等量浓度和数量的纯乙醇并未引起血浆胃泌素水平升高。啤酒和葡萄酒中存在的一些未知成分很可能是这两种酒精饮料引起胃泌素释放的原因。
