Effect of food on serum gastrin evaluated by radioimmunoassay

Korman, M. G.; Soveny, C.; Hansky, J.

doi:10.1136/gut.12.8.619

Cited by 96 publications

(26 citation statements)

References 12 publications

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“…On the other hand, some investigators (29-32) have used rats under total parental nutrition to examine the effect of the absence of food in the gut on functional and structural parameters of the gastrointestinal tract, and have demonstrated that the physiological response related to food ingestion, the trophic action of gastrin, was necessary for maintenance of the structural integrity of the gastrointestinal tract. KOMAN et al (33) indicated that dietary protein and amino acids produced significant increases in serum gastrin levels, followed in potency by alcohol, fat and glucose. Therefore, increases in the segmental weights of the small intestine and its mucosa occurring due to the supplementation of methionine or methionine plus threonine to the protein-free diet or to the low casein diet might be mediated by an increased release of gastrin.…”

Section: Discussionmentioning

confidence: 99%

Effect of diets supplemented with amino acids on intestinal sucrase and leucine aminopeptidase activities in rats.

Kimura

Kato

Tsukazaki

et al. 1979

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryIn order to investigate the relationship between dietary amino acids and protein, and activities of intestinal sucrase [EC 3.2.1.26] and leucine aminopeptidase [EC 3.4.11.1, LAPase] in rats, the effect of supplementation of amino acids into a protein-free diet and a low casein diet containing sucrose as the carbohydrate source on these enzyme activities was studied. The segmental weights of the small intestine and its mucosa of rats fed the protein-free diet supplemented with L-methionine or with L-methionine and L-threonine at 0.1 or 0.2% levels were significantly higher than those of rats fed the protein-free diet or one supplemented with L-glutamic acid, but there was no difference in the segmental activities of the sucrase and LAPase among rats fed these diets. On the other hand, the supplementation of methionine or methionine plus threonine to the 5% or 10% casein diet produced remarkable increases in the segmental weights of the small intestine and its mucosa as well as in the segmental activities of the sucrase and LAPase. There was no difference between the segmental sucrase activity of rats fed the 10% casein diet supplemented with 0.2% methionine ad libitum and that of rats fed this diet under restricted feeding conditions, although the segmental LAPase activity was affected by the amount of food consumed.

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Section: Discussionmentioning

confidence: 99%

Effect of diets supplemented with amino acids on intestinal sucrase and leucine aminopeptidase activities in rats.

Kimura

Kato

Tsukazaki

et al. 1979

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…INTRODUCTION A considerable amount of evidence has accumulated in support of the concept that stimulation of the vagus nerves causes release of gastrin from the pyloric antrum (Burstall & Schofield, 1953;Pe Thein & Schofield, 1959;Emas & Fyro, 1965). In addition, increased circulating gastrin and increased gastric acid output in the dog have been reported in response to electrical stimulation of the vagus nerve (Lanciault, Bonoma & Brooks, 1971), during insulin hypoglycaemia (Jaffe, McGuigan & Newton, 1970;Korman, Soveny & Hansky, 1 971) and after sham feeding (Nilsson, Simon, Yalow & Berson, 1972).…”

mentioning

confidence: 99%

Comparison of vagal and meat stimulation on gastric acid secretion and serum gastrin.

Blair¹,

Grund²,

Lund³

et al. 1977

The Journal of Physiology

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SUMMARYThe gastric acid secreted per unit of serum gastrin concentration or per unit of gastrin delivered to the gastric mucosa was significantly greater during electrical vagal stimulation than during stimulation by meat extract in the pyloric antrum.There was no significant difference in the concentrations of big, big gastrin or Components I and II in gastric venous serum during the two forms of stimulation.There were significantly greater concentrations of Components II and IV in gastric venous serum during meat extract stimulation than during vagal stimulation.The gastrin in gastric venous serum when meat extract was in the pyloric antrum was comprised of Component IV in addition to Component III whereas gastrin in extracts of cat antral mucosa was predominantly Component III. Gastric acid secretion in response to vagal stimulation was greater than can be accounted for by the action of gastrin alone and cannot be explained by differences in the known gastrin variants in the circulation during the two forms of stimulation. * Luccock Scholar.t Major award, Lancashire Education Committee.

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“…There was a higher increase in serum gastrin in duodenal ulcer after protein meals in previous reports (Korman et al 1971a;Stern and Walsh 1973). Creutzfeldt et al (1976) showed that the antral gastrin concentration of duodenal ulcer was significantly higher than that of control subjects, and that ultrastructurally G cells in the duodenal ulcer had many empty secretory granules suggesting higher functional activity.…”

Section: Rate Of Increase In Gastrin Releasementioning

confidence: 46%

Gastrin response to protein test meal in gastric diseases.

Inoue

Nakagawa

1980

Tohoku J. Exp. Med.

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The serum gastrin responses after ingestion of hard boiled eggs and Nutrient Broth solution were examined in peptic ulcer patients and normal subjects.The values observed of the serum gastrin response to these test meals were compared and contrasted. A significant enhancement of gastrin release in response to protein was obtained. There were no significant differences between the releases of gastrin after the two test meals. gastrin release; protein mealProtein, a mixture of amino acids, meat extract, and liver extract are known to cause release of gastrin (Kamionkowski et al. 1964; Korman et al. 1971;Wyllie et al. 1972;Walsh and Grossman 1975). reported that a mixture of amino acids produced a peak gastrin response that was approxi mately 60% of that produced by a meat meal. Therefore, liver extract, meat extract and various kinds of meals are often used for testing gastrin release. In this respect, Blair et al. (1975) reported that there were no significant differences in the peak gastrin response after meals varying in composition. In order to standardize the feeding test used to assess the gastrin response, protein feeding tests were employed.The mechanisms of the gastrin-releasing action of peptide and amino acids of these test meals have not been fully elucidated. Several possibilities of release of gastrin by protein in the stomach are : 1) direct action on the G cell, 2) action through the nervous intermediation, 3) autoregulation of gastrin release by changing the intragastric pH, 4) stimulation by antral distention, and 5) a combination of these mechanisms. The role of antral alkalinization for gastrin release has been discussed, but it is admitted that alkalinization alone does not regularly increase serum gastrin. There is little evidence for an effect of alkali on serum gastrin. (McGuigan and Trudeau 1970;Feurle 1975) In this study, the serum gastrin responses after ingestion of hard boiled eggs and 0.8% Nutrient Broth solution were performed in the same subjects on different days.

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Effect of food on serum gastrin evaluated by radioimmunoassay

Cited by 96 publications

References 12 publications

Effect of diets supplemented with amino acids on intestinal sucrase and leucine aminopeptidase activities in rats.

Effect of diets supplemented with amino acids on intestinal sucrase and leucine aminopeptidase activities in rats.

Comparison of vagal and meat stimulation on gastric acid secretion and serum gastrin.

Gastrin response to protein test meal in gastric diseases.

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