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[乳糖测试及其在检测乳糖不耐受方面的价值评估]

[Assessment of the lactose test and its value in detecting intolerance to milk sugar].

作者信息

Shershevskiĭ M G, Beliaevskiĭ A A, Nishchiĭ V A, Fomina T I

出版信息

Vopr Pitan. 1977 Jan-Feb(1):36-40.

PMID:883214
Abstract

In 109 healthy and sick subjects suffering from diverse affections of the digestive organs the lactase activity in the mucosa of the large intestine was determined and a lactose test set up (1 g of lactose per 1 kg of body weight). In the test the following factors were considered: clinical symptoms, the rate of passage in the intestines (till the appearance of carmine), blood glucose content, pH and sugar in the feces. To appraise the activity of lactase the most accurate indicator in the test appeared to be the estimated degree of the rising blood glucose concentration as against the area of its ascent (23% of erroneous results). Because of a great variability of the test indicators the assessment of the lactase activity by combination of the latter did not increase the total number of correct results. However, in cases when there appeared combinations of indicators most characteristic for different activity of the lactase, the significance of the test results proved much higher (11.5-7% of erroneous results). Since in the lactose tolerance tests it is the total lactase activity, covering the entire surface of the small intestine that is recorded and subject to assessment are also possible changes, adaptive inclusive, of the gastro-intestinal tract motoricity, this test characterizes in the final analysis more correctly the tolerance of food products containing lactic sugar, than does direct determination of the lactase activity.

摘要

在109名患有各种消化器官疾病的健康和患病受试者中,测定了大肠黏膜中的乳糖酶活性,并建立了乳糖试验(每1千克体重摄入1克乳糖)。在该试验中,考虑了以下因素:临床症状、肠道通过速度(直至出现胭脂红)、血糖含量、粪便中的pH值和糖分。为了评估乳糖酶的活性,试验中最准确的指标似乎是根据血糖浓度上升幅度估算的程度与其上升面积(错误结果占23%)。由于试验指标变化很大,通过综合这些指标来评估乳糖酶活性并没有增加正确结果的总数。然而,当出现最能体现乳糖酶不同活性特征的指标组合时,试验结果的意义要高得多(错误结果占11.5 - 7%)。由于在乳糖耐量试验中记录的是覆盖小肠整个表面的总乳糖酶活性,并且胃肠道运动性可能发生的变化(包括适应性变化)也在评估范围内,所以该试验最终比直接测定乳糖酶活性更能准确地表征对含乳糖食品的耐受性。

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