pH- and protein-dependent buffer capacity and viscosity of respiratory mucus. Their interrelationships and influence of health

Holma, Bo; Hegg, Per Olof

doi:10.1016/0048-9697(89)90371-9

Cited by 58 publications

(41 citation statements)

References 18 publications

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“…High levels of starch entering the hindgut environments have been seen to elicit detrimental changes to the gastrointestinal tract (Garner et al, 1975) Diets high in crude protein (14 to 17 %) have been seen to increase rumen buffering capacity (Haaland et al, 1982), indicating that protein in food may act as a buffer against acidity. The macromolecular proteins are thought to be responsible for increasing the protective power of the mucus from penetration of hydrogen ions into the surrounding tissues (Holma and Hegg, 1989). Protein peptides have an amine terminal which can serve as base and a carboxy terminal which can serve as acid.…”

Section: Discussionmentioning

confidence: 99%

In vitro fermentation of different ratios of alfalfa and starch or inulin incubated with an equine faecal inoculum

et al. 2018

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Cite this article as: A. Garber, P.M. Hastie, I. Handel and M.D. Murray, In vitro fermentation of different ratios of alfalfa and starch or inulin incubated with an equine faecal inoculum, Livestock Science, http://dx.doi.org/10. 1016/j.livsci.2017.05.002 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting galley proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. a further set of bottles containing identical ratios of S/I:CA/GA were also prepared, with the exception that the alfalfa received a simulated foregut digestion treatment (SFD) as prior to incubation. Total gas production increased (P<0.05) as the ratio of S/I to alfalfa increased.Total gas production was lower in bottles containing SFD-treated alfalfa (P<0.001). Dry matter loss decreased proportionately with increasing level of alfalfa substitution of S/I (P<0.001). Values for pH were lower in bottles containing S or I, with pH values in bottles 2 containing S alone falling to almost 6 and those with I dropping to pH 5 and under.However, the substitution of S or I with 40 percent alfalfa produced pH values above 6.7, which is within physiological levels encountered in the large intestine of the horse.Consequently, there appears to be considerable potential to buffer the deleterious effects of high-starch/fructan diets with the substitution of these substrates with high-temperature dried alfalfa.

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Section: Discussionmentioning

confidence: 99%

In vitro fermentation of different ratios of alfalfa and starch or inulin incubated with an equine faecal inoculum

et al. 2018

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“…Mild acidification (below pH 6.5) increases mucous viscosity [17], converting it from sol to gel [18] which is perhaps relevant to mucous plugging. Low environmental pH enhances inducible nitric oxide synthase 2 expression and activity in rat peritoneal macrophages through the action of tumour necrosis factor (TNF)-a and nuclear factor-kB [19].…”

Section: Discussionmentioning

confidence: 99%

Exhaled breath condensate pH is a robust and reproducible assay of airway acidity

et al. 2003

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Exhaled breath condensate (EBC) pH is low in several lung diseases and it normalises with therapy.The current study examined factors relevant to EBC pH monitoring. Intraday and intraweek variability were studied in 76 subjects. The pH of EBC collected orally and from isolated lower airways was compared in an additional 32 subjects. Effects of ventilatory pattern (hyperventilation/hypoventilation), airway obstruction after methacholine, temperature (-44 to z13uC) and duration of collection (2-7 min), and duration of sample storage (up to 2 yrs) were examined. All samples were collected with a disposable condensing device, and de-aerated with argon until pH measurement stabilised.Mean EBC pH (n=76 subjects, total samples=741) was 7.7¡0.49 (mean¡SD). Mean intraweek and intraday coefficients of variation were 4.5% and 3.5%. Control of EBC pH appears to be at the level of the lower airway. Temperature of collection, duration of collection and storage, acute airway obstruction, subject age, saliva pH, and profound hyperventilation and hypoventilation had no effect on EBC pH.The current authors conclude that in health, exhaled breath condensate pH is slightly alkaline, held in a narrow range, and is controlled by lower airway source fluid. Measurement of exhaled breath condensate pH is a simple, robust, reproducible and relevant marker of disease. Eur Respir J 2003; 22: 889-894.

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“…This was further explored in 2000 by DIXON et al (129). They pointed out that the considerable buffering capacity (7 mval/pH unit) of the lung surface liquid at pH 7.4 (130) is not exceeded when nicotine reaches the lungs in amounts between 0.01 and 0.1 mg per puff. Therefore, after hitting the lung surface nicotine always exists in a 20:80 ratio of un-protonated:mono-protonated nicotine regardless of the form it enters the lungs.…”

Section: Tobacco Additives Like Ammonium Compounds That Are Alleged Tmentioning

confidence: 99%

“…The study investigated the delivery and respiratory tract retention of nicotine and solanesol from cigarettes containing urea or diammonium hydrogen phosphate in ten smokers under the conditions of mouth-holding and inhaling volumes of 75 mL and 500 mL. Nicotine retention in the mouth during mouthholding was significantly higher for ammoniated cigarettes (64 (129), the authors questioned whether ammonia facilitated the pulmonary absorption per se (rate of absorption and total amount of nicotine absorbed) in view of the pH of the airways epithelium (133,134) and the high buffering capacity of albumin, bicarbonate and ammonia in the lungs' lining fluid (130,135,136), which prevented tobacco smoke, including the ammonia in the smoke, from affecting the pH at the luminal side of the airways (137). Much rather, they were inclined to think that the enhancing effect of ammonia on nicotine absorption was confined to a concentration-driven increase in absorption due to the elevation of the free-base nicotine concentration in mainstream smoke.…”

Section: Tobacco Additives Like Ammonium Compounds That Are Alleged Tmentioning

confidence: 99%

Influence of Additives on Cigarette Related Health Risks

Klus¹,

Scherer²,

Müller

2012

Beiträge Zur Tabakforschung International/Contributions to Tobacco Research

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Tobacco additives play an important role in the manufacturing and for the quality of tobacco products, particularly cigarettes and roll-your-own tobaccos. Attention is increasingly given to the potential effects of additives on consumer behavior and health. This review is intended to compile, collate and - to some degree - evaluate the wealth of pertinent scientific information available from the published literature and other special sources. At first, the reasons are set forth for the use of additives in cigarette manufacturing. In response to the growing controversy over the attractiveness and addictiveness of smoking, the clarification of terms and concepts is followed by a detailed discussion of two kinds of substances with particular relevance: Additives like ammonium compounds that are claimed to increase nicotine availability, and additives that are claimed to increase nicotine addictiveness.The composition and toxicity of mainstream smoke of cigarettes with and without additives are assessed in several respects. The potentials of pyrolysis studies are explored by looking at a number of key studies and some basic considerations regarding in vitro and in vivo toxicity testing are addressed. Five major literature reviews on additives published between 1994 and 2004, and the results of several comprehensive experimental studies covering a large range of additives, released between 2002 and 2012, are dealt with in detail. Single tobacco additives of particular importance (menthol, glycerol, 1,2-propylene glycol, sorbitol, sugars, cocoa, licorice, citric acid, triacetin, and ammonium compounds) are discussed in dedicated chapters, which are generally subdivided into special sections: Use and toxicological assessment; inclusion level in cigarettes, transfer and pyrolysis; attractiveness and addictiveness; effect on cigarette mainstream smoke composition; effect on cigarette mainstream smoke toxicity. Epidemiological findings and data obtained by the biomonitoring of smokers consuming cigarettes with and without additives are compiled and interpreted specifically for American blend cigarettes, Virginia cigarettes, “French” (dark) cigarettes and menthol cigarettes whereby the focus is on the effects of additives on smoking topography and potential health risks.Opinionated reviews were published in recent years that are compromised by arbitrary selection of sources and unbalanced views. Leaving those unconsidered, the aggregated scientific knowledge shows that tobacco additives have only occasional and limited effects on cigarette mainstream smoke composition, which are almost never reflected in the results of toxicological in vitro assays or in vivo studies. This supports the conclusion that tobacco additives are not likely to increase the known health risks of smoking. There is also no evidence for sustaining claims that certain additives increase nicotine availability or nicotine addictiveness.

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pH- and protein-dependent buffer capacity and viscosity of respiratory mucus. Their interrelationships and influence of health

Cited by 58 publications

References 18 publications

In vitro fermentation of different ratios of alfalfa and starch or inulin incubated with an equine faecal inoculum

In vitro fermentation of different ratios of alfalfa and starch or inulin incubated with an equine faecal inoculum

Exhaled breath condensate pH is a robust and reproducible assay of airway acidity

Influence of Additives on Cigarette Related Health Risks

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