Feinle C, Grundy D, Read N W
Center for Human Nutrition, Northern General Hospital, Sheffield, United Kingdom.
Am J Physiol. 1997 Sep;273(3 Pt 1):G721-6. doi: 10.1152/ajpgi.1997.273.3.G721.
To study in healthy subjects the relationship between gastric sensations/perception and motility during gastric distension and the effects of duodenal nutrients, a flaccid gastric bag was distended in the proximal stomach with air at 100 ml/min while the duodenum was perfused (1 ml/min) with isotonic saline, hypertonic saline, glucose (1 kcal/ml), maltodextrin (2 kcal/ml), and 10% (1 kcal/ml) and 20% lipid (2 kcal/ml). Intragastric pressure was recorded continuously, and the subjects were asked to report gastric sensations. Compared with isotonic saline, all infusions significantly decreased gastric tonic and phasic pressure activity during gastric distensions and, with the exception of 20% lipid, caused fullness and discomfort during distensions to occur at larger volumes associated with lower intragastric pressures. Maltodextrin and 20% lipid changed fullness during distensions into a meal-like sensation. Only 20% lipid significantly increased the incidence of nausea. In conclusion, the sensory responses to gastric distension are modified by duodenal nutrients. Different nutrients result in different responses, but the responses obtained cannot be explained by changes in gastric pressure activity.
为了研究健康受试者在胃扩张期间胃感觉/知觉与运动之间的关系以及十二指肠内营养物质的影响，在胃近端用空气以100 ml/min的速度扩张松弛的胃袋，同时以1 ml/min的速度向十二指肠灌注等渗盐水、高渗盐水、葡萄糖（1千卡/毫升）、麦芽糊精（2千卡/毫升）以及10%（1千卡/毫升）和20%（2千卡/毫升）的脂质。持续记录胃内压，并要求受试者报告胃部感觉。与等渗盐水相比，所有灌注液在胃扩张期间均显著降低胃的紧张性和时相性压力活动，并且除了20%的脂质外，在胃扩张期间，饱腹感和不适感在更大的胃容积及更低的胃内压时出现。麦芽糊精和20%的脂质使胃扩张期间的饱腹感转变为类似进餐的感觉。只有20%的脂质显著增加恶心的发生率。总之，十二指肠内营养物质会改变对胃扩张的感觉反应。不同的营养物质会导致不同的反应，但所获得的反应无法用胃压力活动的变化来解释。
