Pharmacological analysis of wine-stimulated gastric acid secretion in dogs

Tsukimi, Yasuhiro; Ogawa, Toshiki; Okabe, Susumu

doi:10.1016/s0928-4257(01)00029-8

Cited by 6 publications

(7 citation statements)

References 11 publications

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“…In one of our previous studies, in which we identified organic acids in wine as potent stimulants of gastric acid secretion, we also demonstrated that a sample of red wine stimulated gastric acid secretion of healthy volunteers more potently than a sample of white wine . Although only two types of wines were tested, our results were in accordance with findings by Tsukimi and colleagues, who demonstrated a significantly stronger effect for red wine as compared to white wine after administration to dogs with vagally denervated Heidenhain pouches . Also, Peterson and colleagues showed that administration of 300 mL of red wine resulted in higher serum gastrin concentrations compared to administration of the same amount of white wine.…”

Section: Introductionsupporting

confidence: 91%

“…3 Although only two types of wines were tested, our results were in accordance with findings by Tsukimi and colleagues, 20 who demonstrated a significantly stronger effect for red wine as compared to white wine after administration to dogs with vagally denervated Heidenhain pouches. 20 Also, Peterson and colleagues 6 showed that administration of 300 mL of red wine resulted in higher serum gastrin concentrations compared to administration of the same amount of white wine. Gastrin stimulates gastric acid secretion by binding to cholecystokinin B receptors, thereby stimulating the release of histamine in enterochromaffin-like cells, which induces the secretion of protons into the gastric lumen through the H + ,K + -ATPase.…”

Section: ■ Introductionsupporting

confidence: 91%

“…In two previous studies, red wine was demonstrated to stimulate gastric acid secretion to a greater extent than white wine. However, because one of these studies was carried out in dogs with vagally denervated Haidenhain pouches 20 and in the other study only one red wine was tested versus one white wine in six healthy subjects, 3 we hypothesized here that (i) the more pronounced effect of red wine is reproducible for a greater variety of wines and (ii) major quantitative differences in red and white wine contribute to this effect. Forty wine parameters were analyzed in four red wine samples and in six white wine samples.…”

Section: ■ Discussionmentioning

confidence: 99%

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Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion

Liszt¹,

Eder

Wendelin

et al. 2015

J. Agric. Food Chem.

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Organic acids of wine, in addition to ethanol, have been identified as stimulants of gastric acid secretion. This study characterized the influence of other wine compounds, particularly phenolic compounds, on proton secretion. Forty wine parameters were determined in four red wines and six white wines, including the contents of organic acids and phenolic compounds. The secretory activity of the wines was determined in a gastric cell culture model (HGT-1 cells) by means of a pH-sensitive fluorescent dye. Red wines stimulated proton secretion more than white wines. Lactic acid and the phenolic compounds syringic acid, catechin, and procyanidin B2 stimulated proton secretion and correlated with the pro-secretory effect of the wines. Addition of the phenolic compounds to the least active white wine sample enhanced its proton secretory effect by 65 ± 21% (p < 0.05). These results indicate that not only malic and lactic acid but also bitter and astringent tasting phenolic compounds in wine contribute to its stimulatory effect on gastric acid secretion.

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Section: Introductionsupporting

confidence: 91%

Section: ■ Introductionsupporting

confidence: 91%

Section: ■ Discussionmentioning

confidence: 99%

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Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion

Liszt¹,

Eder

Wendelin

et al. 2015

J. Agric. Food Chem.

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“…In the past few decades, several studies have investigated the influence of alcoholic beverages on gastric acid secretion using intragastric titration in humans − , as well as in animals, such as rats or dogs, or in isolated gastric glands from rabbits . To our knowledge, there have been only two studies comparing the effect of red wine and white wine on gastric acid secretion.…”

Section: Introductionmentioning

confidence: 99%

Identification of Organic Acids in Wine That Stimulate Mechanisms of Gastric Acid Secretion

Liszt

Walker

Somoza

2012

J. Agric. Food Chem.

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Wine may cause stomach irritation due to its stimulatory effect on gastric acid secretion, although the mechanisms by which wine or components thereof activate pathways of gastric acid secretion are poorly understood. Gastric pH was measured with a noninvasive intragastric probe, demonstrating that administration of 125 mL of white or red wine to healthy volunteers stimulated gastric acid secretion more potently than the administration of equivalent amounts of ethanol. Between both beverages, red wine showed a clear trend for being more active in stimulating gastric acid secretion than white wine (p = 0.054). Quantification of the intracellular proton concentration in human gastric tumor cells (HGT-1), a well-established indicator of proton secretion and, in turn, stomach acid formation in vivo, confirmed the stronger effect of red wine as compared to white wine. RT-qPCR experiments on cells exposed to red wine also revealed a more pronounced effect than white wine on the fold change expression of genes associated with gastric acid secretion. Of the quantitatively abundant organic acids in wine, malic acid and succinic acid most actively stimulated proton secretion in vitro. However, addition of ethanol to individual organic acids attenuated the secretory effect of tartaric acid, but not that of the other organic acids. It was concluded that malic acid for white wine and succinic acid for red wine are key organic acids that contribute to gastric acid stimulation.

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“…For this reason, the delivery of antibiotics to the gastric mucosa is reduced. Other studies have reported that alcohol consumption also decreases the eradication success rate of PPI-based therapy (Hsu et al 2005) by stimulating gastric acid secretion (Tsukimi et al 2001;Matsuno et al 2002). In contrast, recent studies have reported that neither smoking nor alcohol consumption decreases the eradication success rate of vonoprazan-based first-line therapy (Sakurai et al 2017;Takara et al 2019), which can be explained by the more potent inhibition of acid excretion by vonoprazan than by PPI.…”

Section: Discussionmentioning

confidence: 96%

High Body Mass Index Is Correlated with the Success of Vonoprazan-Based Second-Line Therapy for <i>Helicobacter Pylori </i>Infection

Kasai

Suzuki

Kusano

et al. 2021

Tohoku J. Exp. Med.

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Eradication of Helicobacter pylori (Hp) is necessary for preventing peptic ulcers and stomach cancer. The potassium-competitive acid blocker vonoprazan is a gastric acid secretion inhibitor that improves the success rate of Hp eradication through its immediate and persistent inhibition of acid excretion. In Japan, first-line treatment involves a regimen in which vonoprazan is combined with amoxicillin and clarithromycin, while second-line treatment involves vonoprazan combined with amoxicillin and metronidazole. However, in contrast to the vonoprazan-based first-line therapy, no studies have investigated the factors influencing the success of vonoprazan-based second-line therapy. In this study, we therefore aimed to investigate factors related to the success of vonoprazan-based second-line therapy. We analyzed the association between the success of Hp eradication and patient factors including metronidazole/amoxicillin minimal inhibitory concentrations (MICs). MICs were measured using the Hp isolated from each patient. A receiver operating characteristic (ROC) analysis was conducted to examine continuous variables and eradication success. We reviewed the records of 33 patients (age: 34-79 years, male/female: 22/11, and body mass index (BMI): 16.1-28.8 kg/m 2 ) who underwent vonoprazan-based second-line therapy after failure of firstline therapy at seven Japanese facilities between October 2018 and June 2019. The eradication success rate was 81.8% (27/33). ROC analysis revealed an area under the curve and BMI cutoff value of 0.796 and 23.8 kg/m 2 , respectively. The eradication success rate was higher in patients with high BMI than in those with low BMI (p = 0.007). Our findings indicate that higher BMI is correlated with the success of vonoprazan-based second-line therapy.

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Pharmacological analysis of wine-stimulated gastric acid secretion in dogs

Cited by 6 publications

References 11 publications

Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion

Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion

Identification of Organic Acids in Wine That Stimulate Mechanisms of Gastric Acid Secretion

High Body Mass Index Is Correlated with the Success of Vonoprazan-Based Second-Line Therapy for <i>Helicobacter Pylori </i>Infection

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