The colonic response to food (CRF) is an integrated function of the colon that has been poorly studied in clinical practice. This study describes a new method to measure it, based on the progress of radio-opaque markers, and shows the results in healthy subjects and in patients with irritable bowel syndrome (IBS). Thirty healthy subjects and 43 patients suffering from IBS were studied. Two studies of colonic transit time (CTT), at rest and after eating a standard test meal, were performed. CRF was quantified by calculating the variation in number of markers in each zone of interest of the large bowel using X-ray films of the abdomen taken before and after eating. The results were as follows: (1) CRF is characterised by caudal propulsion of the colonic contents in the two groups. In controls, there is emptying of the cecum-ascending colon region and filling of the distal large bowel. In IBS patients, only emptying of the left transverse colon and the splenic flexure is found. (2) IBS patients have a delayed CTT because of slowing in the right and left colon, and this is both before and after a meal. The determination of the movements of markers after eating is a simple method that is useful in clinical practice to evaluate CRF.

We report on the efficacy of octreotide acetate in two patients with intestinal phlebectasia and no evidence of portal hypertension or mesenteric thrombosis. Patient 1 was a 46-year-old woman with primary pulmonary arterial hypertension. She required repeated transfusions for recurrent episodes of gastrointestinal bleeding (GIB). Intraoperative enteroscopy revealed wide-spread small bowel phlebectasia and intestinal resection was not performed. Blue rubber-bleb syndrome, portal hypertension and mesenteric thrombosis were ruled out. Octreotide acetate long-acting release was started. A transient interruption in treatment was followed by severe overt GIB. This was effectively controlled with continuous infusion of octreotide acetate. After this episode, octreotide acetate long-acting release was resumed and no further episodes of GIB have been reported until the most recent follow up (total duration of 74 months). Patient 2 was a 51-year-old woman with a history of recurrent GIB requiring multiple blood transfusions since young adulthood with negative endoscopic investigations. An enteroscopy showed numerous submucosal serpiginous varices in the colon and the terminal ileum. All putative causes including portal hypertension or mesenteric thrombosis were ruled out. Monthly intramuscular injections of long-acting octreotide acetate were initiated, and no GIB occurred since then (27 months of follow up). Somatostatin analogues are known to reduce splanchnic blood flow, to increase vascular resistance, to enhance platelet aggregation; and are thus efficacious in preventing GIB secondary to various vascular lesions (portal hypertension, intestinal angiodysplasia and blue rubber-bleb syndrome). These case reports suggest that they are also effective in preventing GIB in intestinal phlebactasia without portal hypertension.

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The producers of dairy products must control the final quality of products by evaluating their textures. Certain devices on production lines such as heat exchangers cause texture losses, affecting product consistency. The mechanical stress due to plate heat exchangers is often at the origin of this change, although evaluations of products as they flow through heat exchangers are lacking. This work proposes a coupled approach to determine texture loss for yoghurt in a heat exchanger using rheological measurements and a Computational Fluid Dynamics approach. The results are based on the quantification of mechanical stress and compared with experimental measurements performed to evaluate texture loss in yoghurt samples. Practical applications The objective of this work is to optimize the production lines for dairy products such as yoghurts. To date, texture losses appear during their manufacture, resulting in a decrease in viscosity compared with the desired quality on the final product. By describing the behavior of yoghurt in a plate heat exchanger, the Computational Fluid Dynamics can diagnose mechanical stress and provide information that producers cannot access to improve their process. The work was carried out on a laboratory plate heat exchanger, which was used to select the yoghurt cultures used to produce the finished product. Simulations bring mechanical stress information to producers. They can thus correlate it to the loss of texture. The aim is to be able to reproduce this mechanical stress with devices other than the plate heat exchanger, but by first evaluating by modeling the mechanical stress to be applied.