牛奶和鸡蛋中的磷脂在美西螈胃黏膜中作为保护性表面活性剂抵御腔内酸。
Milk and egg phospholipids act as protective surfactants against luminal acid in Necturus gastric mucosa.
作者信息
Kivinen A, Tarpila S, Kiviluoto T, Mustonen H, Kivilaakso E
机构信息
Department of Biomedical Sciences, University of Tampere, Helsinki, Finland.
出版信息
Aliment Pharmacol Ther. 1995 Dec;9(6):685-91. doi: 10.1111/j.1365-2036.1995.tb00439.x.
BACKGROUND
Our previous studies indicate that milk phospholipids have anti-ulcer properties in rats and humans, possibly by forming a hydrophobic surfactant layer at the epithelial surface. In the present study we measured intracellular pH and parameters of membrane resistances in gastric epithelium exposed to luminal acid using a microelectrode technique.
METHODS
Chambered isolated Necturus maculosus antral mucosa was exposed to pH 2.3, with or without 20-25 min pre-treatment with milk or egg phospholipids. The pH in surface epithelial cells was measured with double-barrelled liquid sensor pH/PD-microelectrodes.
RESULTS
Pre-treatment with phospholipids (2500-5000 micrograms P/mL) significantly (P < 0.01, n = 14) opposed intracellular acidification. Phospholipids significantly (P < 0.05, n = 14) increased the ratio of apical and basal membrane resistances, suggesting that they primarily affect the apical cell membrane. In contrast, there was no significant change in transmucosal resistance suggesting lack of effect on paracellular shunts in the 'leaky' epithelium.
CONCLUSIONS
Exogenous phospholipids of dietary origin may be used to form a protective layer in the gastric mucosa against irritants.
背景
我们之前的研究表明，乳磷脂在大鼠和人类中具有抗溃疡特性，可能是通过在上皮表面形成疏水表面活性剂层来实现的。在本研究中，我们使用微电极技术测量了暴露于腔内酸的胃上皮细胞内pH值和膜电阻参数。
方法
将带腔的分离黄斑钝口螈胃窦黏膜暴露于pH 2.3环境中，预先用牛奶或鸡蛋磷脂处理20 - 25分钟或不处理。用双管液体传感器pH/PD微电极测量表面上皮细胞的pH值。
结果
用磷脂（2500 - 5000微克磷/毫升）预处理可显著（P < 0.01，n = 14）对抗细胞内酸化。磷脂显著（P < 0.05，n = 14）增加顶端膜和基底膜电阻的比值，表明它们主要影响顶端细胞膜。相比之下，跨黏膜电阻没有显著变化，这表明对“渗漏”上皮中的细胞旁通道没有影响。
结论
饮食来源的外源性磷脂可用于在胃黏膜中形成一层抵御刺激物的保护层。
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