Ozdoğan O, Saadalla A J, Emironal G, Yeğen B C, Ulusoy N B
Department of Medicine, Marmara University School of Medicine, Istanbul, Turkey.
Clin Physiol. 1998 Nov;18(6):504-9. doi: 10.1046/j.1365-2281.1998.00125.x.
Oesophageal motor activity is altered by bolus temperature. The effects of sustained cold or warm intraluminal temperature on oesophageal motility have not been documented in detail. Oesophageal manometry was performed in 11 normal subjects after intraluminal room, cold- and warm-water treatments. The intraluminal temperatures were 34.2 +/- 0.8, 30.6 +/- 1.7 and 39.7 +/- 0.9 degrees C respectively during room temperature, cold and warm applications. Low-temperature treatment prolonged the duration of lower oesophageal sphincter relaxation and the duration of oesophageal peristaltic contraction wave compared with the room temperature and warm treatments. Low temperature also attenuated the mean pressure slope of oesophageal contraction waves and resulted in an increased percentage of non-transmitted and simultaneous contractions. The effects of low-temperature application remained constant and there was no adaptation. Cooling oesophageal lumen temperature alters oesophageal motor activity, and this effect is not adaptive.
食团温度会改变食管运动活性。持续的管腔内低温或高温对食管动力的影响尚未得到详细记录。对11名正常受试者在管腔内进行室温水、冷水和温水处理后进行食管测压。在室温、冷和温处理期间，管腔内温度分别为34.2±0.8、30.6±1.7和39.7±0.9摄氏度。与室温和温处理相比，低温处理延长了食管下括约肌松弛的持续时间和食管蠕动收缩波的持续时间。低温还减弱了食管收缩波的平均压力斜率，并导致未传导和同步收缩的百分比增加。低温应用的效果保持不变，且没有适应性变化。冷却食管管腔温度会改变食管运动活性，且这种影响不具有适应性。
